CARIBBEAN Restaurant Turtle Bay is cooking up a storm, by preparing its very own jerk version of the traditional Lancashire Hotpot.

The Turtle Bay chefs have created this nod to the local cuisine to celebrate the launch of Turtle Bay Caribbean restaurant and bar in Blackburn, which opened its doors on Sunday, February 12.

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Turtle Bay celebrates the lively and colourful experiences that the Caribbean has to offer - from explosive flavours to laid back ‘liming’.

Now you can create this very special dish in your own kitchen too as Head Chef, Rahul Chitinis, has provided the recipe to his spicy hot pot.

So impress friends and family with this delicious Caribbean take on a Lancashire classic!

Caribbean Lancashire Hot Pot Recipe

Lancashire Telegraph:
(Serves 6)
Preparation Time: 4 hours
Cooking Time: 1.5 hours

Ingredients:

1kg goat (or lamb), boneless, cubed

50ml sunflower oil

1 tbsp. salt

1 tsp. cracked black pepper

4 cloves garlic, chopped finely

3cm fresh ginger, chopped finely

Half scotch bonnet pepper (more or less to taste)

1½ tbsp. tomato ketchup

50ml Worcestershire sauce

30ml dark rum

1½ dark brown sugar

1 medium tomato, diced

1 bunch spring onion, chopped

1 medium white onion, diced

50g fresh thyme

1kg potatoes (200g diced, 800g sliced)

400g sweet potatoes (200g diced, 200g sliced)

100g parsnips

200g carrots

50g flour

50g butter

1 litre water

fresh coriander and mint to garnish

Method:

1.Marinate the goat meat for at least four hours with ginger, garlic, salt, pepper, scotch bonnet chilli, tomato ketchup and Worcestershire sauce. Also add the fresh thyme, diced white onion, diced tomato and chopped spring onion to the lamb, mix well and leave it in fridge.

2. After four hours, take a heavy bottomed pot, heat 50 ml oil and add the dark brown sugar. Stir the sugar till it starts caramelising.

3. Add the marinated goat meat to the pot and stir till all the meat is evenly coated by the brown colour of the sugar. Cook this meat for 30 mins on medium heat until the juices that flow out from the meat are absorbed.

4. Add the rum to deglaze the pot with 1 litre of water.

3. Cover the pot and cook till meat for a further 10 minutes. 

4. Add the diced potatoes, carrots, diced sweet potatoes, diced parsnips and cook further till the meat and vegetables are tender. The meat should be very soft and nearly falling apart.

5. Make a brown roux using the flour and butter by melting both of them together in a hot pan. Let this roux cool down and then add it to the meat so that it thickens and looks like a stew. Allow to cool down.

6. In a frying pan, add butter and fry white sliced onions till they are caramelised.

7. Blanch the potato and sweet potato slices and then allow them to cool down.

8. Take the pie dishes or ceramic bowls and brush them inside with butter, scoop out the cold goat stew and top with caramalised onion. Layer out the blanched slices of potato and sweet potato. Brush the top with butter and cook in a preheated oven at 180 degrees celsius for 30 mins till potatoes are crispy.

9. Serve hot with some pickled onions or pickled cabbage and garnish with fresh coriander and mint.