Related Recipes
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CHICKEN DRUMSTICKS:
Grill the shallots, onion rings, peppers and habanero on a charcoal grill.
Once they are properly blackened, keep in a bowl.
Remove the skin from the peppers.
Combine all ingredients, except the chicken, in a glass or stainless steel bowl and mix well with a hand mixer.
Rinse the chicken under cold water and pat dry with a paper towel.
Place in a large plastic bag and seal (ex. Ziploc).
Add the marinade to the bag and coat chicken well.
Refrigerate for at least 4 hours and up to 24 hours.
To cook, put the drumsticks on the barbecue or cook in the oven in a dish with a grill by flavouring often with the jerk sauce.
CUCUMBER AND BUTTERMILK SALAD:
Mix it all using a whisk.
Slice the cucumbers as you like, toss with the buttermilk dressing.
Garnish with fresh herbs.
MARINATED JAPANESE TURNIPS:
Boil the water, vinegar, salt, sugar, beet and bay leaves.
Using a mandolin, slice the turnips and the beet into thin rings.
Put the turnip slices into a sealable container and pour the boiling marinade over it.
Let it cool down to room temperature.
Cover and chill.
Can be kept for up to 2 weeks.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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