Cook along with Vinos pairing wines to jerk chicken.

We love to talk food and drink in combination. Doing it with amazingly talented chefs is even more fun. Now on Sunday we get help from Kristian Smith who in the spring released the book ”Roots – Jamaican food & culture”.

Kristian has over 20 years of experience in the restaurant industry from both London and Stockholm. In recent years, Kristian has been based in Stockholm, where he has been responsible for the culinary creativity at the world-famous restaurant Flippin ’Burgers and its sister restaurants Lådan & Dogfood.

Kristian will show us how to make Jerk Chicken. Jerk Chicken has a heat that can be difficult to combine with wine, beer is usually the best. Or a classic Caribbean space punch. But Daniella has picked out some wines and will crack the code of what can best suit.

Click the link to watch the full episode Vinos

Roots Jamaicansk Mat & Kultur Released 15.05.2020!

A year ago it all started on a flight home from USA writing a rough draft about jerk cooking. Fast forward to today and the finished book is in the process of being printed. Now it’s a reality after the work put in by everyone involved at my publisher Natur & Kultur. I am so proud to share a little part of my culture in Sweden.

15th May release the heat!

Rice pudding or Ris á la Malta

Not many people know this, but I do have Swedish roots with my mother being Swedish. Growing up, I spend many summers and Christmases in the south of Sweden. I remember from a young age my mother would always make rice pudding, or #risalamalta, for Christmas. For me Christmas is not the same without it. This recipe is a collaboration with @aitoglobal where I have replaced the dairy products with Oat based products: Aito Oat Drink and Aito Oat for Whipping. I should add this version is served cold,and again is simply how I love to have it.
At times when we have to make more sustainable choices, it is nice to have the option to change the regular dairy based whip to an oat based alternative.


Rice pudding or Ris á la Malta

Ingredients
2 dl grötris
1 tsp salt
4 dl water
8 dl Aito Oat Drink
1 cinnamon stick
1 vanilla pod
2 tbsp suger
2 dl Aito Oat for Whipping

Instructions
· In a pot place the grötris, salt and water. Bring to a simmer on medium heat with the lid on for 10 minutes.
· Add the Aito Oat Drink and cinimon stick to the cooked grötris. Place the lid back on to the pot and cook for 30 to 40 minutes on a low heat. You want to grötris to swell up soacking up all the liquid. Give the grötris a stir occasinaly while cooking. Once ready set aside to cool and then place in the fridge.
· With a electric whisk, whip the Aito Oat For Whipping in a bowl. You can add the seeds from a vanilla pod and, the sugar. Whip until you are just at stif peak.
· Now take your cold grötris and add a large spoon of the whipped Aito. Stir into the grötris to loosing up the mix. Then with a large metal spoon, gently fold in the rest of the whipped Aito. You can decide how much of the whipped Aito you want to use. I prefer mine creamy.
· Serve with your favourite jam and fruits.

Panko fried chayote with cauliflower puree, pickled green cauliflower, pickled yellow beetroot and red shiso.

In partnership with the Nordic oat brand aitoglobal I have been experimenting with some of their vegan and gluten free products lately.

As a chef working with street food, I think its really cool to work entirely plantbased sometimes.

By using Aito Oat Milk I made a delicious cauliflower purée which I served with a panko fried chayote (a type of squash), pickled yellow beets, pickled green cauliflower and red shiso leafs. Aito Oat Milk is a great sustainable choice and also gives the purée that texture and creaminess you want.

Panko fried chayote with cauliflower puree, pickled green cauliflower, pickled yellow beetroot and red shiso

Aito Cauliflower purée

Ingredients

  • 1 large cauliflower (cut into florets)
  • 2 medium onions (sliced)
  • 1 bay leaf
  • 1 sprig of thyme
  • 1 litre Aito Oat Milk
  • Salt and white pepper to taste

Method

  1. Put the cauliflower, onions, bay leaf and thyme in a large pan, then pour in the milk to almost cover.
  2. Bring to a simmer and cook for 15-20 mins, or until the cauliflower is completely tender.
  3. Remove the bay leaf and thyme.
  4. Using a slotted spoon, transfer the cauliflower and onion to a blender with a ladleful of Aito Oat Milk, and blend until smoothly puréed.
  5. Season with salt and pepper.

Pickled Yellow beetroot

Ingredients

  • 1kg small yellow beetroot
  • 200g caster sugar
  • 300ml white wine vinegar
  • 200ml cold water

Method

  1. Boil the beetroot for 15 mins until the point of a sharp knife is easily inserted, then leave to cool. Drain, remove the stalks and peel the beetroot.
  2. Then cut the beets into small diced shapes, and pack into a large sterilised jar.
  3. Tip the sugar, vinegar, 200ml cold water, into a saucepan and bring to the boil. Reduce to a simmer and bubble gently, stirring, for 2 mins until the sugar has dissolved.
  4. Pour the hot vinegar mixture over the beetroot, then leave to cool, uncovered. Once cool, seal the jar and keep in the fridge for up to a month.

Pickled cauliflower

Ingredients

  • 1 green cauliflower head
  • 200g caster sugar
  • 300ml white wine vinegar
  • 200ml cold water

Method

  1. Remove the florets from cauliflower. Then crumble into small mini floret heads. Place into a sterilised jar.
  2. Tip the sugar, vinegar, 200ml cold water, into a saucepan and bring to the boil. Reduce to a simmer and bubble gently, stirring, for 2 mins until the sugar has dissolved.
  3. Pour the hot vinegar mixture over the cauliflower, then leave to cool, uncovered. Once cool, seal the jar and keep in the fridge for up to a month.

Panko Chayote

Ingredients

  • 1 Chayote
  • 1 egg
  • 250g Panko breadcrumbs
  • 100g flour
  • Salt to taste
  • White pepper to taste

Method

  1. Peel the chayote with a peeler. Then cut in half length ways and then again into quarters. Slice away the seed. Then cut in half length ways again. You should be left with eight slices.
  2. Place flour on a flat plate season with salt & pepper.
  3. Place egg in bowl, season with salt & pepper.
  4. Place panko on a plate.
  5. Now place chayote pieces into the flour coating evenly. Then dip into the egg mix for even coating. Then place into the panko and coat evenly with the breadcrumbs. Repeat process for all the chyote and set aside.
  6. Now heat oil in a frying pan about 1,5cm deep with oil. You want a medium heat. Carefully place the panko chayote into the oil. Frying gently and turning over until they become golden brown and crisp. Remove from pan onto a plate with paper towel to drain the oil.
  7. Serve with the warm cauliflower puree, and pickled beets and cauliflower.