Saturday, 7 September 2013

Recipe - Jerk Swordfish with Pineapple Salsa

The Explorer's injury has not only meant that we couldn't go to Edinburgh but also that my idea of 'hey let's staycation to detract from the awfulness of the situation' has also fallen apart. He struggles to walk for more than fifteen minutes and renewing bandage time is the most stressful point of our morning. It did lead to some cute bonding time with my parents though (who still obviously don't know anything sensitive our secret about our relationship) when they came and fixed him and showed concern and a knowledge of skin grafts though. But that's the one good injury-related moment there has been. The rest of the time, it has meant impotence and pain for him, carrying all the heavy things on my own for me and missing out on fun, often rooftop-related fun for both of us. We've been couch potatoes like the scroungers on Him & Her. Except we don't live in a bedsit and live off crisps. We have guests who don't bring us blow up chairs too. Sometimes we play Articulate after eating way too spicy jerk shrimp.

Pineapple salsa

1 pineapple, diced
1 red pepper, cut into short, thin strips
1 small red chilli, de-seeded and finely chopped
1/2 medium red onion, finely chopped
Juice of 1/2 lime
Salt and black pepper
Fresh coriander, roughly chopped

Combine the fruit and vegetables then dress with coriander, lime and seasoning..

Leftover slaw
1/2 red onion, finely sliced
Half Savoy cabbage, shredded
Thyme leaves
Coriander leaves, chopped
1/2 lime juice 
1 tablespoon mayonnaise

Combine the vegetables then dress with olive oil, lime juice, coriander, salt and mayo.

Jerk marinade (Helen Graves)
(This was WAY TOO MUCH for 2 swordfish steaks and a pack of prawns. It made it mad spicy. And that's coming from someone who is good at spice.)
1.5 tablespoons allspice 
50g dark packed brown sugar 
4 garlic cloves 
1 tablespoon thyme leaves 
1 bunch large spring onions (about 5) 
1/2 teaspoon cinnamon 
1/4 teaspoon nutmeg 
1/2 teaspoon ground ginger 
1/2 teaspoon ground cloves 
3 scotch bonnet chillies, deseeded 
Juice of 2 large limes 
1 tsp salt 
Black pepper

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