Scotch bonnet chilli recipe

A very small but very hot chilli, similar to the habañero.

Jerk lamb with chilli butternut squash and apple salad

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This spicy lamb is best eaten outdoors, preferably with the lamb cooked on a barbecue.

Ingredients

For the jerk lamb

  • 2 tsp ground allspice
  • ½ tsp salt
  • 2 garlic cloves, crushed
  • 1 scotch bonnet chilli, seeds removed, finely chopped
  • 2 tsp chopped fresh thyme leaves
  • 2 tsp freshly ground black pepper
  • ½ tsp ground cinnamon
  • ¼ tsp cayenne pepper
  • 2 tbsp vegetable oil
  • 2 lamb fillets, fully trimmed

For the chilli butternut squash

  • 4 tbsp vegetable oil
  • 2 spring onions, finely sliced
  • ½ tsp ground allspice
  • 2 green chillies, seeds removed, finely chopped
  • 1 sprig fresh thyme, leaves picked
  • 400g/14oz butternut squash, peeled, cut into 1cm/½in cubes
  • 1 tbsp caster sugar
  • 2 limes, juice only
  • ½ mango, peeled, finely chopped
  • 4 tbsp chopped fresh coriander
  • 4 tbsp fresh chopped fresh mint
  • salt and freshly ground black pepper

For the apple salad

  • 1 crisp apple, core removed, very finely sliced
  • vegetable oil, for shallow frying
  • salt
  • 1 tbsp English mustard
  • 1 tbsp white wine vinegar
  • 3 tbsp extra virgin olive oil
  • 1 frisée lettuce head, inner yellow leaves only, torn into small pieces
  • 1 pomegranate, seeds only
  • 2 tbsp coriander cress
  • 2 tbsp red amaranth cress

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