Roast chicken in lime chutney
Ingredients:
Chicken no 15: 1 number
Lime zest: of 1 lime
Honey: 1 teaspoon
Jayhak’s lime chutney: 2 tablespoons
Kafire lime leaves: 4 only
Method:
Marinade the whole dressed chicken inside and out with a mixture of lime chutney, honey, blanched lime zest for 1 hour
Put the lime leaves into the belly cavity of the chicken and truss with a wooden skewer
Cook the chicken in a pre-heated oven at 180 degrees centigrade for 1 hour. You can use the Webber or the spit as well
Remember to baste the chicken with oil and dripping every so often to keep the chicken moist
Once cooked rest the chicken for 5 minutes before cutting up and serving. Serve with pepper-roasted potatoes
Precaution:
Always use fully defrosted chicken to marinade
Make sure that the chicken does not ooze blood when served. If so it needs further cooking
Baked baby barra with lime chutney and ginger
Ingredients:
Baby barra: 1 number
Jayhak’s lime chutney: 2 tablespoons
Lime slices: 3 only
Fresh coriander: 2 sprigs
Banana leaf: 1 only
Method:
Score across the flesh of the barra on both sides
Marinade the fish with the lime chutney for an hour in the fridge
Preheat the oven to 180 degrees centigrade
Lay the marinated fish on a non-stick greased tray
Put lime slices on top of the fish and sprig of coriander
Cook for about 20 minutes or till cooked
Serve with steamed fragrant rice
Thai fish cakes with lime chutney
Ingredients:
Mixed reef fillet: 200gms
Lime leaves: 1 number
Thai chilli: 2 only
Fish sauce to taste
Chopped coriander: 2 sprigs
Salt to taste
Eggs: 1 number
Jayhak’s lime chutney: 50gms
Oil for grilling
Method:
Blend fish in the food processor
Add chopped lime leaves, chillies and coriander
Add fish sauce and salt to taste
Combine together with a whole egg
Grill on hot plate till cooked
Serve topped with lime chutney
Lime rice
Ingredients:
Jasmine rice: 2 cups
Jayhak's lime chutney: 2 tablespoons
Seasoning:
Lentils (yellow or pink or mixed): 1 teaspoon
Mustard seeds: 1/2 teaspoon
Asafoetida: 1 teaspoon
Red peppers (deseeded): 2 whole
Sunflower oil: 3 tablespoons
Turmeric power: 1/2 teaspoon
Curry leaves: about 10
Salt to taste
Method:
Add 3 cups of water, salt and lime chutney to rice and cook in a rice cooker. Shift the cooked rice to a large bowl
Heat oil in a small pan. Add mustard seeds. When they pop, add lentils, red peppers and curry leaves
Add asafoetida and turmeric powder and remove from stove. Add this to rice and mix well
Add salt to taste
Alternately, you can add the lime chutney to the seasoning after removing from the heat
If needed squeeze out some juice from a small lime to your taste
