This Pork fillet in Jerk
Seasoning was served with a saffron risotto and a sprinkle of baby
peas for colour.
I made my own Jerk
Seasoning. I'm not sure it is absolutely authentic but the meat did have
a nice taste.
For the jerk seasoning I
mixed up:
2 tblsp dried onion
2 ½ tsp dried thyme (would
have doubled the amount if it was fresh thyme)
2 tsp allspice
2 tsp black pepper
½ tsp cinnamon
½ tsp cayenne pepper
½ tsp salt
After rubbing the pork
fillet with oil, I then rubbed the jerk seasoning all over it and let it sit
for a while.
The fillet was then roasted
until done in a moderate oven. I used my meat thermometer to check when
the pork was done. I don't like under-cooking pork.
For the saffron risotto,
I heated up some chicken stock.
I then melted some butter
in a pan and added 1/8th of a finely diced onion and a cup of
Arborio rice (or other risotto rice). When you have fried it off for
about 5 minutes, add a good splosh of white wine or sherry and fry it on heat
for a minute or 2. Turn it down add saffron threads (a pinch) and then
add the stock gradually, stirring pretty much continuously. When you have
a nice sloppy mixture, taste the rice to see if it is cooked. Add
seasoning, a little more butter if you dare and some grated parmesan cheese.
The risotto was
a pleasant rather than strong flavour which complemented the spiciness of the
pork quite well.
This looks really good. I have to try it. Thanks for the recipe.
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