Delicious RICE AND PEAS served with some lovely JERK gravy and JERK CHICKEN. Recipe is from Mellisa Thompson and her book ‘MotherLand’ link here –
https://www.amazon.co.uk/Motherland-J…
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Chetna Makan appeared on the Great British Bake Off in 2014 and won the ‘Christmas bake off 2016’.
Her first book ‘The Cardamom Trail’ came out in April 2016.
Her second book ‘Chai, Chaat & Chutney’ came out in July 2017.
Her third book ‘Chetna’s Healthy Indian’ came out in Jan 2019.
Her fourth book ‘Chetna’s Healthy Indian Vegetarian’ came out in June 2020.
You can find the book in stores and online.This is an absolute treat of a meal, a dish made on special occasions, simple yet stunning!
Hello guys welcome back to the channel I Have got Melissa in the kitchen Melissa Thompson who is an amazing cook food Writer Award-winning food writer by the way [Laughter] Author to this stunning book motherland If you have seen my last episode then You would have seen that Melissa cooked Us a delicious jerk chicken thank you Very much but we need something to eat With the jerk chicken so I have Requested Melissa if she could cook us This lovely rice and peas from her book As well so are you happy to do that of Course yeah how important is this dish In Jamaican culture oh it's so important Yes it's so important especially kind of Having it I think our tradition you'd Often have it on the weekend on on Sunday and a lot of people will still Have it on Sunday but it's just I mean It's like the perfect a compliment Because it's just it's a tasty rice Anyway and then when you've got it with Other things it just kind of really Rounds off a meal it's incredible so Would uh people eat this just on its own No no so you would have it with other Things Um but it's just it's just I mean Because yeah you've got all the like the The kind of the the I was gonna say the Holy Trinity but there's sort of like
Four things right in the Scotch bonnet The uh the spring onion you've got the Thyme the garlic and it's just yeah and Then obviously you've got the beans so We're going to use um kidney peas like Traditionally you'd use gunga peas okay Um but then kidney beans give it gives It that lovely um like kind of red color Okay and so my grandma my grandma would Only ever use kidney beans and so kind Of like the proper and use all of it use All the liquid that it comes with to Make sure you get that flavor yeah oh my God very exciting okay I'm gonna go Behind the camera and let Melissa Cook Nice So you're starting with three spring Onions yes Yes okay Uh but if I'm having like curry chicken I'd have it with um rice and peas Um I'm having a jerk chicken I'll have It with rice and peas Um Yeah but sometimes like in the in the Summer if I'm making jerk chicken I'll Just have it like maybe with some like With some dumpling like the festival Dumplings slightly sweet and a bit of a Salad and a bit less rice Um you know you can make Jack chicken And chips if you really want it if you Really want to Um but yeah like I mean your rice and
Peas is like a kind of classic staple So we have some fresh thyme uh Scotch Bonnet some garlic cloves and using the Red kidney beans yeah So we've got spring onions garlic And that's it to begin with yeah to Begin with and I'm Not Really Gonna I'm Gonna get it going with the rice pretty Much straight away okay I I don't I Don't really want any color on this Um So in with the pimento There Time And then With the rice that you've so lovingly [Music] Yes yeah because it so it like so it's Just like so you just get the fragrance It's not really for um Yeah it's not really for heat So that is Um 300 grams of me using basmati rice But they can use whole grains yes okay Yeah sorry long long grain or whole Grain do you ever use Brown basmate no I Really want to start using it Foreign So a teaspoon of salt I think yeah yeah Maybe a couple of teaspoons And about half a tin for this [Music] Just like thank you It's got a lovely
Yeah And then we add the 400 grams tin of red Kidney yeah with the liquid with the Liquid so you're not measuring any Amount of liquid no I mean but what I Will do like I I would do it by I would Eventually do it by I right and um And I've never cooked like rice like That so how do you well you always Measure it I do two ways one way is I drain off the Excess water and the second is where you Do measure the rice and then measure the Water so then all the water is absorbed Oh interesting So you're adding more liquid yeah just To get that like the last little drags It's because you want that color Like that in there Um and if you want you can pierce it as Well so kind of you'll get a bit more Heat but I'm just going to leave it like That and then Um like 25 minutes okay And you won't open it at all in between No I mean you can you can do yeah yeah Are you lenient with Ryan So Melissa is being really lenient with Rice and she said 25 minutes and Obviously if you've been following my Recipes I'm like strict 15 minutes don't Open the lid for another 15 minutes yeah So yeah so it seems afterwards yeah yeah Totally and what I might do is when it's
Done I said like half an hour like I Could cut until it's done but I'll Probably I probably would leave it for At least 20 minutes I'm bringing it to The boil now and then um and then I'll Just yeah I'm gonna leave it for three Minutes and then whilst that I'll Probably fluff it up put the lid back on And then leave it to chill but until It's until it's ready until like we're Ready to eat it now no yeah once it's Properly boiling yeah is this making you Nervous no laughs Yes I'll turn it down now so so once it Gets to Read yes So Melissa has moved on sorry quickly [Laughter] I have no idea All right so thank you so I'm going to Um make like a really quick like jerk Sauce like barbecue sauce like well Sorry I'm gonna make a really quick jerk Gravy to go alongside it So will that go on the side of chicken Or yeah or whatever uh on the side of Chicken but then it will like kind of Soak into the rice as well So this is like leftover Um marinade yeah yeah so I'm gonna have A couple of a couple of spoonfuls of That yeah and then Um I'm gonna start get that started Yes please thank you
So I cook this out For five minutes yeah until it kind of It's aromatic just like kind of just Until you know things have it's like Started going So you can see it's that darkened a Little bit and you can smell it right so It's a It's smelling good and then I'm going to Go in with Some of this chicken stock So do you have any quantities or do you Just go by E well I mean here I'm going bye but There is a recipe for this in the in the Book Um So you've got a tablespoon of corn flour Yep Just some cold water Yeah and then just make like a little Slurry And the sun's come out amazing Wow Amazing the rain stopped and the sun has Come out Oh my gosh See this is what happens if you barbecue In the winter Okay okay you've sold it too see yeah Yeah if we weren't doing this you know It'd be raining right now I'm like thunder and lightning probably Someone should put like yeah not too
Much of that in Right so that's gonna start sticking up And then I'm going to go in with some of That barbecue sauce So yeah barbecue or ketchup obviously if It's barbecue then you get like a bit of The smokiness as well which is quite Nice Oh I mean like it's quite I mean it's like It's all quite relaxed isn't it yeah Yeah um and especially with that book I Like people I I always want people to Use it as a starting off point Take it on their own yeah yeah That's good to know Yeah man wait for lunch that's good Me neither I'm really excited I'm really Excited So I'm really happy with that so like Sometimes I might add a bit more sugar To it or a bit a bit more vinegar but I'm just I'm I'm uh yeah I'm well happy Yeah sure Oh my God so I'm gonna turn that I'm Gonna turn the heat off oh We've got the lovely Uh Gravy God this is amazing That is really by the looks of it it's Got separate greens it looks perfectly Cooked foreign Delicious
Is that good for you happy Oh my God Oh I hope you like it okay Anyways I love jerk chicken But that Watching you make it Yeah Not yeah Oh that means the world I'm so glad I'm So glad So please check out Melissa's Instagram Um her cooking is amazing her recipe she Does do amazing barbecues I have to say So she's inspired me to do more Barbecues in the winters which hopefully Uh I will you know continue to do that Yeah For Christmas not just for someone yes That's it thank you for watching guys See you soon bye Thank you
