Friday, January 4, 2008

Bajan Seasoning.. the Perfect Pinch

Some of you may recall my Xmas Hols were spent in Barbados. Since I am not one to rub it in, I have decided to forgo posting pictures of gorgeous, tanned men carousing to the strains of the Merrymen, or girls in bikinis frolicking in the warm waters. Besides, the Daily Mail does it so much better, don't you agree?

Anyway, so what to do? Killem, kindly reminded me of a post I had planned to do on Bajan food, or, more precisely, what makes Bajan food taste so damn good! It's all in the Seasoning! It's a recipe made by many, but in my taste buds opinion, 'best' by Cummins.. a wonderful woman who has been with my Grandparents for 37 years at least as long as I've been alive;-)
Learn to make this, and it will transport any fish, chicken or meat you cook, to a whole other realm/planet/universe!

Lets start:

Ingredients: Cummins (NO.. you can't have her!!)

1 bunch of spring onions (green onions)
1 Scotch Bonnet pepper
Bunch of parsley and dill (not too much)
1 sprig of thyme
1 sprig of sweet marjoram
3 garlic cloves
1 small onion
Lime juice, vinegar*, salt and pepper

*optional

Chop the green onions finely... Cummins is kindly demonstrating for you...
They should end up looking like this...
Now, mix in the dill and parsley. Not too much of either...
Here's the right amount of Sweet Marjoram (Gosh, I need a manicure, and please, don't anyone lift my prints from that!!)
Now the thyme. About this much...

The next ingredients (onion and garlic)
Forgive me, Cummins was getting a bit annoyed with me at this point, and you may notice a deterioration in the quality of pix:
Are grated into the mix..
Then chop in, oh.. about that much pepper - or whatever you can handle without steam coming out your ears...
Finally, add in some lime juice. Cummins is using frozen lime juice since limes are out of season at the mo. Just as good, but you should try to use fresh whenever possible.

Now, you just season with a pinch of salt, pepper and maybe add a splash of vinegar, bottle and you're all set to blow away your wife, mate, husband, lover, significant other with this lively mix of flavour and pepper in your next dish. Just slice a few slits in whatever you're cooking and Season! I am open for dinner invitations.. if one should feel inclined;-)



So, Cummins... since this is your recipe, lets make you famous - you deserve it!
Pose for the camera....


Ahhhh... I do love you Cummins!

14 comments:

killemallletgodsortemout said...

Superb. I will certainly give that a go.

More from Cummins - she is now world famous, you know!!

jane's dad said...

She cannot be beaten, Killem, my mouth is watering already. She will be most surprised to see this, if I can get her to a computer!
Nice to see you back - did you check out the Lionheart link below. WTF - Plod losing the plot again, being talked about on Guido too.

killemallletgodsortemout said...

It's getting worse, unfortunately. A chap was arrested and subsequently jailed for 3 months recently for referring to a p*key as a pik*y. Apparently, that's now a racial slur.

There isn't room here to go into discussion about the PC brigade, but there was a great article by the author of Flashman, the late George MacDonald Fraser in today's paper. He reckoned the country has been destroying itself for the past 50 years. Liberalism, permissive society, useless politicians, fear of honesty etc.

All of which leads to arrest for speaking a la Lionheart.

Tragic.

The Hitch said...

Going to have to make this
I love to cook

Tuscan Tony said...

Looks fantastic - the Tuscana is off her mystery diet tomorrow and this will be first up!

Lady Jane said...

I would love to hear your reactions when you make this.. keep me up to date if you don't mind;-)

killemallletgodsortemout said...

L-J - that last photograph. Is Cummins licking the bowl?

Lady Jane said...

No, but if she were it would be understandable;-)

Anonymous said...

Thanks for the recipe!

Lady Jane said...

You're most welcome.

mlsocialit said...
This comment has been removed by a blog administrator.
Anonymous said...

lady jane, is there any alternative to the scotch bonnet pepper? i live in germany and they probably don't sell it at the normal supermarkets... can i use normal chilly peppers instead?
Stephanie

Jane Llewellyn said...

Hi Stephanie,
You can use any pepper you like.. just match the heat level to your own preference. Just work on the seasoning so that it tastes good raw. She (Cummins) would call me over to taste it after she made it, and it tasted sweet for days! (very good;)

meathenge said...

Hey! Thank you so much for laying this down. The pictures with How Much are absolutely perfect in every way. On Friday was gifted a jar of the Bajan from a friend who just got back from Barbados. Roasted a whole chicken with it rubbed outside and under the skin. Ahem, a few slices of bacon also made it under the skin. In any case, this version will be a happy addition to Meathenge Labs very soon. Thank you again!

xo, Biggles