Harvest Icebreaker

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Time to welcome autumn and warm up the spirits with a spicy hot cider drink.

Harvest Icebreaker
Ice
1 oz. vodka
4 to 5 oz. apple cider
Ground cinnamon
Sugar
1 apple
Caramel apple dipping sauce
Fill a shaker with ice. Add vodka and apple cider. Add a few shakes of ground cinnamon. Strain into a microwave-safe container. Microwave until hot, but not boiling (about 30 seconds).Rim a coffee mug or other hot beverage glass with sugar. Transfer warm beverage to rimmed glass.Garnish with a second dash of cinnamon and an apple slice that has been coated with caramel apple dipping sauce.Top with whipped cream if desired.

For more drink recipes, visit: Iceberg Vodka

A Taste of Naan Pizzas with Spicy Lamb

India

Indian Flatbread

India is arguably the flatbread capital of the world, home to more than 30 different varieties. We turned the popular naan into a savoury, flavourful and spicy treat that will leave you dreaming of the East.

 

INGREDIENTS:

8 mini naans (or 4 regular)

1 small onion, minced

8 oz ground lamb

1 clove garlic, crushed

1 tsp ground cumin

1 tsp ground coriander

1/4 tsp red chili flakes

2 tbsp plain greek yogurt

2 tbsp pine nuts

1/2 cup fresh mint, chopped

1/2 cup fresh cilantro, chopped

1 cup crumbled goat cheese

Salt and freshly ground black

pepper, to taste

 

INSTRUCTIONS:

Preheat oven to 400F.

Place onion, lamb, garlic, spices and yogurt into a medium bowl.

Season with salt and pepper and mix together.

Top naan breads with lamb mixture and sprinkle with pine nuts and goat cheese.

Bake for 10 to 15 minutes, or until lamb is cooked through. Sprinkle with cilantro and mint before serving.

Serves: 4

Spicy Jerk Chicken

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We love the spiciness of Jamaican food and wanted to recreate the taste of the piquant island in Dabble’s kitchen.

Jerk Chicken
The jerk seasoning can be made a day in advance. The chicken needs to marinate for at least four hours and can sit as long as overnight.

Ingredients
3 tbsp dark rum
2 tbsp water
1/2 cup malt vinegar
10 green onions, chopped
4 garlic cloves, peeled, chopped
2 tbsp dried thyme
2 Scotch bonnet chiles or habanero chiles with seeds, chopped
2 tbsp vegetable oil
4 tsp ground allspice
4 tsp ground ginger
4 tsp ground cinnamon
2 tsp ground nutmeg
2 tsp salt
2 tsp ground black pepper
2 tsp dark brown sugar
1 cup ketchup
3 tbsp soy sauce
2 3- to 3 1/2-pound chickens, halved lengthwise, rinsed, patted dry
1/2 cup fresh lime juice

Directions

1. Boil rum and 2 tablespoons water in small saucepan for 3 minutes.

2. Transfer rum mixture to blender; add vinegar and next 12 ingredients and blend until almost smooth.

3. Transfer 2 tablespoons jerk seasoning to small bowl; mix in ketchup and soy sauce to make sauce. (Jerk seasoning and sauce can be made 1 day ahead; cover separately and refrigerate.)

4. Arrange chicken in large roasting pan or baking dish. Pour lime juice over; turn to coat. Spoon jerk seasoning over chicken and rub in. Cover and refrigerate at least 4 hours, turning occasionally. (Can be prepared 1 day ahead. Keep refrigerated.)

5. Preheat oven to 350 °F or prepare barbecue (medium heat). Remove chicken from jerk seasoning marinade; sprinkle with salt and pepper. If roasting chicken in oven, arrange chicken, skin side up, on rimmed baking sheet.

6. Roast until chicken is cooked through and juices run clear when thickest part of thigh is pierced with fork, about 50 minutes. If grilling chicken, place chicken, skin side down, on grill rack, cover, and grill until chicken is cooked through, turning occasionally and adjusting heat if browning too quickly, about 50 minutes.

7. Cut each chicken half into pieces and serve with sauce.

Read the entire article ‘Eat Like a Jamaican’ in Issue 4 of Dabble.