For a twist on the traditional Christmas turkey, Chef Susur Lee plans to make this jerk version for his family. He has also created a Spicy Mango Salsa to pair with the poultry, along with a Green Curry Shrimp and Lime Soup With Avocado and Pineapple.
The dishes are featured during the holidays at Bent restaurant in Toronto.
Susur's Jerk Chicken
The ingredients in this recipe can be tripled, if necessary, depending on the size of chicken or turkey you are using. Lee suggests extending the marinating time to three days for turkey.
1 whole chicken (about 1.5 kg/3 lb)
4 whole cloves of garlic
4 pieces fresh ginger (each 2.5 cm/1 inch)
150 ml (2/3 cup) vegetable oil
3 ml (3/4 tsp) salt
75 ml (1/3 cup) Jamaican jerk spice
In a food processor or blender, combine garlic, ginger, oil, salt and jerk spice. Rub mixture inside and outside of bird.
Place in a large plastic bag and marinate in fridge for up to 2 days (longer if using a bigger bird).
Heat oven to 200 C (400 F) and roast chicken for 1 hour or until internal temperature reaches 74 C (165 F).
Serve with Spicy Mango Salsa (recipe follows).
Makes 4 servings.
Spicy Mango Salsa
Serve this delicious salsa with jerk chicken or turkey. It can be made 3 to 4 hours before serving, which will allow the flavours to mingle and develop.
45 ml (3 tbsp) finely diced sweet onion
500 ml (2 cups) diced ripe mango
1 ml (1/4 tsp) finely sliced habanero chili
5 ml (1 tsp) fresh mint
1 stalk fresh coriander
Juice of 1/2 lemon
5 ml (1 tsp) brown sugar or honey
Sea salt, to taste
Soak onion in water for 5 to 10 minutes, then drain well.
In a bowl, combine all ingredients. Cover and refrigerate until ready to serve.
Makes 4 servings.
Green Curry Shrimp and Lime Soup With Avocado and Pineapple
Chef Susur Lee took his now 24-year-old son to Phuket, Thailand, when he was about six months old. When Lee went to the kitchen where he was staying to warm up some food he'd brought with him, he encountered a woman making green curry. "So I learned it right there. ... And now it's on the menu all the time," he says.
This soup features green curry and resembles a Thai-style bouillabaisse. You can substitute lobster for the shrimp and top it with garlic croutons, if desired.
Galanger is a root that is related to and resembles ginger but with a different flavour. It can be found in Asian grocery stores.
1 lime leaf
1 green Holland chili
2 ml (1/2 tsp) chopped galanger
15 ml (1 tbsp) diced shallot
15 ml (1 tbsp) lemongrass, pounded
10 ml (2 tsp) curry powder (Caribbean or East Indian)
30 ml (2 tbsp) chopped fresh coriander
1 clove garlic, minced
10 ml (2 tsp) julienned Thai basil
125 ml (1/2 cup) water
1 l (4 cups) chicken stock
1 can (400 ml/14 oz) coconut milk
7 ml (1/2 tbsp) fish sauce
250 ml (1 cup) diced butternut squash
12 medium fresh shrimp, shelled and deveined
125 ml (1/2 cup) diced pineapple
175 ml (3/4 cup) chopped avocado
Juice of 1 lime
Fresh coriander or Thai basil, for garnish
In a large bowl, mix lime leaf, chili, galanger, shallot, lemongrass, curry powder, coriander, garlic, basil and water into a paste. Stir in stock, coconut milk and fish sauce. Pour into a pot and bring to a simmer for 10 minutes, then strain. Discard solids.
Return liquid to pot. Add squash and continue to simmer for 5 minutes. Add shrimp, reduce heat and cook for 3 more minutes.
Just before serving, add pineapple, avocado and lime juice. Garnish with coriander.
Makes 4 servings.
Source: Chef Susur Lee.