Day 1 of the first Irish Rum Festival 'RUMBULLION' at Twisted Pepper on Abbey St. I was there, where you? Eh? I brought ribs and dogs.
THE RIBS. OH THE RIBS. PEOPLE CAME BACK FOR MORE. WE SOLD OUT.
Simmered for 2HRS in DUCK&RUM stock then bashed on the BBQ comvered in our Sticky 'Sailor Jerry' Rum Sauce. It was magic. Expect them to return.
But that was so yesterday....in 40min...Tomorrow we are rolling up with CHICKEN, chicken that was poached in the remaining stock from the ribs. Then covered in our homegrown JERK MARINADE.
Then tomorrow night we'll throw them on a BBQ and they'll be even more magic. There's 50 to be purchased and it'll be 4 of your euros for one. You'll be happy and you'll probably come back.
It's the way. I understand.
A RECIPE:
for 8 of your nearest and hungry-est....or you and a friend.
- 8 freerange chicken legs.
- stock 500ml
- spiced rum 500ml
- 1xbay leaf, 4xstar anise,3tsp nutmeg,3tsp allspice,2tbls HOT paprika or 1tbls dried scotch bonnet, 50gr muscavado sugar
Put everything into a pot that fits them. Bring to the boil and simmer for 20-30min. Take chicken out and let cool. Drink 2pints of the remaining stock...
Once chilled rub in jerk marinade.
Jerk Marinade:
1 bunch of thyme{leaf only},1 bunch coriander, 3 cloves garlic, 2 scotch bonnet chillies{seeds removed}, lump of fresh ginger, 2 tablespoons of allspice crushed, zest of a lime, juice of 2 limes. All in a blender and blitz. Drizzle in oil till you get the consistency you want.
Let the legs get used to the mariande. In the fridge. Wrapped up. For a little while.
Then on a grill/bbq/etc/etc.
eat.