The cooking group took a trip to St Lucia today. Cooking jerk chicken with rice and peas, the smell and taste of the Caribbean was strong and jamming during the session.
Kathylyn , who is originally from St Lucia told us that the magic of jerk chicken lies in its harmonious blend of spices and flavours, a culinary symphony that has been passed down through generations of Jamaican cooks.
The signature jerk seasoning, a concoction of fiery scotch bonnet peppers, aromatic allspice, savoury thyme, and a medley of other spices, infuses the chicken with a zesty, yet balanced flavour that tantalises the taste buds. Amazingly, it works with any cut of chicken, chicken legs, thighs, leg quarters, wings or even whole chicken.
Of course, what will a session be without our Ela thinking that rice and peas means garden peas and not Kidney beans. We had a right laugh about that.
The air fryers made an appearance to cook the chicken, we talked about the benefits of the air fryer as some of the group have never used one. The chicken cooked quickly and was very tender. So much quicker, easier and cheaper than using the electric cooker.
Here is what you told us:
Marya: This cooking group is one of the best I have been to. It is very inclusive and feels more like a family. I liked the jerk chicken and happy to know any cut of chicken can be used.
Rodney: I wrote down all the ingredients of the jerk seasoning and looking forward to making mine at home. It has been a very interesting session today and enjoyable.
Savina: Even though I am originally from the Caribbean, I enjoyed this session and learnt a few tricks. Particularly, this cooking group is dear to me because we always have a good chat and it’s a place to make new friends in the community.
Mick: this cooking group has helped to reduce my stress levels and made me feel a part of the community. I enjoyed the jerk chicken and looking forward to making mine at home.
Why not join us next tomorrow as we journey to the Middle East with Yorkshire Man Dan making Falafel from scratch with all the trimmings. Thursday 10am - 12.30pm.
Comments