Andi Oliver served up tasty Caribbean style mutton-stuffed johnny cakes with Antigua green seasoning, curry broth and escovitch pickle on Saturday Kitchen.<\/p>\n
The ingredients for the Antigua green seasoning are: 2 fresh thyme sprigs (about 10g), 1 bay leaf, 50g flatleaf parsley, 4 spring onions, chopped, 10 garlic cloves, chopped, 1 Scotch bonnet, chopped, 6 small Caribbean seasoning peppers (or mixture red, yellow or green pimento peppers), approximately 20g\/\u00beoz, chopped, \u00bd onion, chopped and 400ml olive oil.<\/p>\n
For the mutton: 1kg chopped mutton, on the bone and large pinch salt.<\/p>\n
For the curry: 1\u20132 tsp unsalted butter, 1 tsp turmeric, 1 tsp black cardamom, bashed, 1 tsp ground cumin, 1 tsp ground coriander, 2 star anise, 1 cinnamon stick, 1 onion, finely diced, 1 Scotch bonnet, finely chopped, 1 carrot, peeled and chopped, 1 litre beef or lamb stock and 2 generous pinches salt.<\/p>\n
For the Johnny cakes: 500g self-raising flour, plus extra for dusting, 400ml tin coconut milk, 20g caster sugar (or coconut sugar), 1 tsp turmeric, 1 tsp Caribbean curry powder, 4 tsp baking powder, 2 tsp salt, 2 tbsp coconut milk and 1 free-range egg yolk, lightly beaten.<\/p>\n
For the escovitch pickle: 1 onion, very thinly sliced, 2 Scotch bonnets, very thinly sliced, 1 large beetroot, peeled and very thinly sliced, handful green leek tops, very thinly sliced, 250ml white vinegar, 300ml water, 20g caster sugar, 1 tsp allspice berries, 5g black peppercorns and 4 tbsp olive oil.<\/p>\n