Caribbean Turkey Roast
The kind of Caribbean plate you make on repeat. scotch bonnet, a proper glaze, and a finish of...
A jerk-spiced take on Aubergine Galette, built on lime and garlic and finished the way we like it. Ready in about 1 hr and easily enough for 6 people.
Free to cook
Prep everything first: chop the aromatics, measure the lime and garlic elements, and pat the aubergine dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Add the aubergine and bake until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the thyme and the rest of the lime and garlic flavours, letting them cook out for a minute until fragrant.
Add the red onion along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
The kind of Caribbean plate you make on repeat. scotch bonnet, a proper glaze, and a finish of...
This Caribbean Gratin leans on scotch bonnet to do the heavy lifting. We char the Black Bean...
Weeknight-friendly Sweet Potato Broth with the jerk and allspice we come back to again and...
Weeknight-friendly Pork Plate with the brown sugar and rum we come back to again and again. Big...