Jerk Drums With Yoghurt Food

JERK DRUMS WITH YOGHURT

Steps:

• Jerk Sauce:In blender, combine all ingredients and process until smooth. Refrigerate leftover sauce.
• Marinate chicken in a mixture of jerk marinade and yogurt, best if left refrigerated overnight.
• Spray with oil spray.
• Can be grilled over medium hot coals about 35 minutes or until done. Turning occasionally to prevent burning.
• These can also be baked but don't have that same smokey flavor as when they are cooked on a grill.
• Serve as a snack or appetizer.

COUNTRY CAPPUCCINO MIX - GIFT IN A JAR

Steps:

• Mix together in a large bowl and then put into a mason jar.
• Decorate jar if you like.
• TO MAKE: Mix 1/4 cup to 1/3 cup mix to 6 or 8 ounces hot water. Enjoy!

PORK SATAY

Steps:

• Slice the pork as thinly as you can (it's easier if you freeze it for 15 to 20 minutes first).
• Cut the slices into pieces, about 1 1/2 inches is diameter.
• Mix together the remaining ingredients and stir the pork into them. Let sit for a few hours or overnight, refrigerated.
• Thread the pork onto skewers without crowding, reserving the marinade.
• Grill or broil until browned all over, a total of 5 to 8 minutes.
• While the meat is cooking, bring the marinade to a boil and reduce it slightly. Use as a dipping sauce.

WARM FRUIT SALAD WITH YOGHURT

Steps:

• Put rockmelon, strawberries, kiwifruit and pineapple into a bowl and gently mix to combine.
• Put the passionfruit and pineapple juice into a pan, gently heat until warm and stir to combine.
• Pour over the fruit salad and gently mix to coat the fruit in the liquid.
• Spoon fruit salad equally into 4 wide-topped glasses and top each with a quarter of yoghurt and muesli.

THERMOS YOGHURT

Steps:

• Preheat a heatproof dish and a well fitting lid, or thermos flask with boiling water.
• Heat milk to blood heat 37C/ 98F.
• Put yoghurt into a basin, add a little of the warm milk, stir well and then pour the yoghurt into the pan of milk.
• Stir well, then pour into the warmed dish and cover with the lid.
• Cover the container with a thick cloth and leave in a warm place, such as an airing cupboard, overnight, until the milk clots.
• If a thermos flask is used you do not need a warm place!

BAKED QUINCE WITH YOGHURT

Steps:

• Preheat oven to 350°F.
• Peel the quinces and halve lengthwise.
• Using a sharp paring knife or spoon scoop out the core and seeds.
• Place the quince cut side down on a shallow baking sheet.
• Pour a little water into the pan to keep the quinces from burning.
• Combine the honey and lemon juice and pour evenly over the quince.
• Bake, uncovered, until tender, about 45-60 minutes (depending on the size of the quince).
• Remove and cool.
• Place each quince half on a small serving dish.
• Combine the yoghurt with 3 tablespoons reserved honey and stir gently to blend.
• Fill with a tablespoonful or two of yoghurt or sour cream.
• Drizzle with any of the honey-syrup left from baking the quince and serve with a sprinkling of cinnamon.

JERK CHICKEN DRUMSTICKS

Steps:

• Remove chicken from package; rinse well and place in bowl with 2-3 tablespoons of salt and water to cover. Soak overnight. (You may also drain your yogurt now: put yogurt in strainer fitted with a coffee filter over a container in fridge, overnight. Discard whey (liquid) and proceed.).
• Mix yogurt, ginger and the juice from 1 lime; add chicken drums to marinade for 3 hours or so.
• Mix all seasoning ingredients together in a small bowl.
• Remove drumsticks from yogurt soak and shake off the excess well.
• Sprinkle the seasoning liberally over the drums, making sure to cover all sides.
• Oil your grill racks and set your grill to medium heat; the drums will take an average of 8-12 minutes per side. Please be sure yours are done by checking that the juices run clear. An instant read thermometer should read 165º at the thickest part, NOT touching the bone. Be sure to allow your chicken to rest (at least 5 minutes - to allow the juices to re-distribute) after removing from the grill.
• Enjoy!