My Thoughts on Technology and Jamaica: How to make Jamaican glow-in-the-Dark dark Sorrey Chutney

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Monday, December 7, 2015

How to make Jamaican glow-in-the-Dark dark Sorrey Chutney

This Christmas, when you making your pork and chicken dishes, you might want to try something different with your sauces when you consider this scenario!

Imaging you awake late in the night at 4am after Christmas to eat the leftover chicken. However, you don’t want to turn on the night light downstairs ‘cause you avoiding your wife and children catching you in the act of raiding the refridgerator.

Wouldn’t it be great if our pork or chicken could glow in the dark?

That's where I got the inspiration for my Glow-in-the-dark Sorrel Chutney, which is a great sauce to spread on your chicken or pork this Christmas. It can even be used on your fish and those nice sandwiches you’ll definately be giving your kids come January 2016 made of leftover ham.


The ingredients are easy to find Downtown as well as in Cross Roads at the Hi-Lo Supermarket:

1.      7 cups of sorrel calyces
2.      2 ½  cups brown sugar
3.      2 ½ cups water
4.      1 Cup of Schweppes Tonic Water
5.      2 small onion (diced finely)
6.      1 garlic clove (minced)
7.      2 inch piece of ginger (finely grated)
8.      1 lime (juiced)
9.      1 tbsp white cane vinegar
10.  ¾  cup golden raisins
11.  7 pimento (allspice) grains, crushed
12.  2 yellow Scotch Bonnet pepper (de-seeded & finely chopped)

Making the Sorrel chutney is super quick and easy:

1.      Wash sorrel thoroughly
2.      Put washed sorrel into stainless steel container
3.      Blend in a blender at the highest setting until it has the consistency fine enough to pass through a sieve
4.      Combine water, Schweppes Tonic Water, brown sugar, pimentos, ginger and garlic in a large saucepan.
5.      Cook over high heat for five minutes then reduce to a simmer.
6.      Add sorrel, raisins, lime juice, vinegar and scotch bonnet
7.      Use a hand blender to mix the ingredients together more thoroughly
8.      Cover, cook and stir occasionally until it has the thickness of Guava Jam
9.      Removed from heat
10.  Chill in refrigerator for at least 3 hours before serving.
11.  Get some mason Jars and sterilize them using bleach
12.  Place chutney in clean mason jars for storage, sealing with plastic and wax.

The flavour of the glow-in-the-dark Sorrel Chutney will improve as the chutney ages. Be careful not to make it stand open or too long, otherwise it’ll start to produce vinegar and have a sour taste. Makes dining on Christmas night much more exciting!

If you follow my exact instructions, it can it be stored for the next 1-2 months in the refridgerator after Christmas is done. Best of all, you can stealthily eat your leftovers in refrigerator in the dark as it'll be glowing in the dark using a UV Lamp with all that glow-in-the-dark Sorrel chutney.


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