Next week sees the return of Caribbean Food Week again. This year I was challenged to hold a Caribbean themed party to showcase some ways to celebrate it!
I invited some friends round with the excuse of celebrating that Mr W and I finally sorting out the flat. That’s right people, we have furniture that can accommodate more than 2 people in our flat. But as we still don’t have much room in the flat I went for a tapas style Caribbean Food Week celebration.
We started with Dark and Stormy’s, these are so simple to make and oh so tasty. I went a bit mad in Tiger recently, if you want to know where the straws and flamingo stirrers are from…
Then on to the food next. I made Beer Jerk Chicken, now whilst it may not look like much, it did pack a punch! It’s rather simple to make, you use Jerk Chicken paste (we used Grace Foods marinade as I didn’t want to play around with Scotch Bonnets!) You then cook some finely chopped onion until soft, add the paste in, then 350ml beer (Thornbridge Jaipur was a good shout here). Then add the chicken (skinless, boneless thighs chopped up) in with 300ml of chicken stock. The whole thing simmers and bubbles til it’s thickened and cooked down, about an hour or so in total.
Be careful though… A whole jar of paste may not be the best idea… I thought it was…!!! Luckily I served it up with corn on the cob, and Rice and Peas. So easy to make but a super tasty addition to the Beer Jerk Chicken.
Thankfully to quench the spice I’d made a Rum Cheesecake. This was my first attempt at a no bake cheesecake and it really paid off. It was so simple to make too. The cooking cheesecake soothed our mouths and we enjoyed a few more Dark and Stormy’s. All in all a wonderful evening!
- 500g Marscapone
- 250ml Thick double cream
- 1/2 tsp Vanilla paste
- 2-3 tbsp Spiced rum
- 250g Crushed biscuits (I used Ginger Nuts)
- 150g Melted butter
- Melt the butter, combine with the crushed biscuits and press a layer into a 21cm diameter cake tin. Make sure it's fairly even and compact, then chill in the fridge for 1-2 hours.
- Beat the marscapone, cream, vanilla paste and rum with a whisk or food processor, until well combined and thick.
- Spread over the biscuit base, use a palette knife to even the mixture out.
- Chill overnight or for at least 6 hours.
- Remove from the fridge from half an hour before attempting to remove from the tin.
- Cut up some generous slices and serve with banana! Enjoy!
Caribbean Food week runs from August 22nd- 29th this year. What would you serve up for a Caribbean Food and Caribbean themed party? Let me know in the comments,
P.S. I was sent some Caribbean Food products from Grace Foods for recipe development and to try out.