CHRISTMAS RECIPES AND ALL THAT JAZZ

Enjoy these fabulous Guyanese recipes and continue our Guyanese traditions where ever you are...

Ginger Beer

1 lb of ginger
10 cups of water
2 cups of dark brown sugar
2 cinnamon sticks
6 cloves
5- 3 x 3 inch piece of orange peel
1- 4 inch pieces of orange peel
uncooked rice to help with fermentation

Method:

Grate ginger with the fine side of the grater
In a large pot, combine all ingredients
except cinnamon and the (3x3) pieces of orange peel
Bring to a rapid boil for 10 minutes
Remove from heat and strain
Use a cheese cloth to remove ginger bits
Pour into a large glass jug
Break orange peel and cinnamon sticks in pieces
Add to ginger beer and bring to room temperature
Place12 uncooked rice grains in each glass jars
Pour into glass jars and let this rest
Ferment for 5-7 days
Discard cinnamon sticks and orange peel
Serve over crushed ice or cubes

***************************************************************************

Garlic Pork/Lamb/Beef/Chicken

3 lbs of pork, or choice of meat (1 inch thick, & tender cuts preferred)
12 large cloves garlic
½ cup of fresh thyme leaves (stems reserved) OR
2 tbsp of Dried Thyme
8-10 wiri wiri peppers
1 ½ tbsp sea salt
½ tsp black pepper
2 cups of white distilled vinegar
2 cups of boiled water (brought to room temp.)
3-4 whole cloves
3 additional cloves of garlic un-peeled
4-5 sprigs of fresh thyme

Method:
Wipe meat clean with a damp cloth/paper towel
Using a sharp knife, make little gashes into the meat
on both sides
Grind garlic, thyme, and wiri wiri peppers in a food
processor/mortar and pestle
Pour this seasoning rub in a small bowl
Using a butter knife or fingers, spread a generous
amount to fill the small gashes in meat
Salt and pepper both sides, reserving ½ tsp salt
Use any left over seasoning mixture to rub on meat slices
Using a wide mouthed glass jar, start by layering pieces
of seasoned meat, stacking until all meat has been placed
in the jar
Combine vinegar and water and pour gently into the jar
of layered meat until it is covered by two inches.
Gently shake the jar gently to distribute evenly, and place thyme stems
and cloves in the jar. Add three cloves of unpeeled garlic as part
of the garnish and the peppercorns
Place additional sprigs of thyme on top of jar or slide it down the sides
Sprinkle with ½ teaspoon salt and seal jar tightly
Store in a cool dark place (not refrigerator) and let it rest for 3-5 days
After curing period, drain meat on a rack and discard liquid
Do not allow seasoning in the gashes to fall out
In a skillet, pour 3 tbsp canola oil
Pan fry on medium heat until nicely browned for about 2-3 minutes per side
Remove and serve with a crusty bread and cold beer or desired beverage