Caribbean · Chicken

Scandiribbean BBQ Beer Batty Chicken

For those of you who don’t speak much patois, maybe I should first of all explain that batty is the patois word for your backside. The name of the dish comes from the fact that the chicken gets a beer can stuffed up its batty and is thus steamed and roasted at the same time.

This is an absolutely gorgeous dish that you just have to try! As the chicken gets steamed and roasted at the same time, the meat comes out juicy and succulent in a way you hardly knew chicken could be. It’s also great because you can play around with the ingredients and choose your favourites or make it slightly different every time you cook it.

Best of all – it takes very little time to make!

Ingridients:

  • a whole chicken
  • seasoning of your choice
  • a can of guinness (or any other beer really)
  • a few cloves of garlic
  • escallion
  • salt & pepper
  • chillies or pepper sauce
  • olive oil

Directions:

  1. Prepare and season the chicken the way you like it best. Don’t forget to rub seasoning under the skin. Leave the chicken to season for as long as you like – we would normally let it soak in a mix of grated onion, herbs and chillies or scotch bonnet pepper for up to three days. Or more if John gets his way.
  2. When it’s time to cook, start by preheating your oven to 240°C/475°F/gas 9 or getting the BBQ started
  3. Open the top of the beer can with a can opener and pour just over 1/3 of the beer into a glass. This you can either drink whilst cooking or pour into the rice or hard food or whatever you are cooking for a side.
  4. Put salt, pepper, chillies, garlic cloves, escallion and herbs (or whatever mixture of flavours you would prefer) into the can
  5. Gently lower the chicken over the can, so that it sits firmly on the beer can
  6. Pour the remaining seasoning from the bowl the chicken was in into a cup and add some olive oil
  7. Brush some oily seasoning over the chicken
  8. Put chicken in the oven and turn the heat down to 200°C/400°F/gas 6 and cook the chicken for about an hour and a half. Brush some more oily seasoning mixture over it ever half hour. If you’re using the BBQ put it on top of a small oven tray to keep it from toppling over, put the lid down and follow the same procedure as for the oven.

When the chicken is done, cut it into nice pieces and serve with savoury rice, rice & peas, roast potatoes, hard food or whatever tickles your taste buds. I can promise that you’re in for a treat!

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Caribbean · Desserts & Puddings · Side Dishes · Vegetarian

Perfect Plantains

Here’s a recipe for sweet(ish) plantains that can be eaten as a side when you have a BBQ or as a pudding with ice cream or something. The recipe is from one of the cooking programmes on BBC.

Ingredients:

  • 2 ripe plantains – the skin must be black
  • 2 tbsp butter
  • 2 tbsp demerara sugar
  • 8 tbsp freshloy sqeezed orange juice
  • salt & pepper to taste (optional)

Directions:

  1. Peel the plantains and cut them crossways into 2.5 cm thick slices.
  2. Lay each plantain on a large sheet of foil keeping the slices together so it still looks like a whole plantain.
  3. Smear each plantain with butter – or just put little bits on top of them if the butter is hard – and sprinkle them with sugar.
  4. Shape the foil into a little boat around each plantain.
  5. Pour orange juice over the plantains
  6. If eaten with meat, you might want to grind some salt and pepper over them as well.
  7. Wrap the foil so that the plantains are completely enclosed inside. This can be done up to 24hrs before they’re to be cooked!
  8. Put foil parcels on the BBQ rack or in the oven and cook for about 30mins until the plantains are soft.