The Buttermilk Express

Today, 17 June, is Icelandic National Day, celebrating the formation of the independent Republic of Iceland in 1944. It's interesting that such an old country only achieved independence so recently. I mean, their language is thousands of years old and so well-preserved that they can read ancient texts. Can U say teh same 4 English, m8?

I'm learning Icelandic. This is why I haven't posted in a while. Homework.

Anyway, a slight deviation from the usual restaurant reviews (of which there are several waiting to be written -- it's just hard to throw one together quickly) to bring you some home-cooked treats. In honour of Þjóðhátiðagurinn.

¡ Día de los Muertos ! (Day of the Dead Bread)

Es el Día de los Muertos. ¿Qué es esto? La muerte a sí mismo en forma de pan!

¡ Echar aguas ! 

The traditional recipe for Pan de Muerto was way more cakey than any bread recipe I'd ever seen. ¿Eggs? ¿Warmed milk? ¿Vanilla extract? No entiendo.

Baked Chicken with Borlotti Beans, Leek and Mashed Potato

I consider it a crime, Molly, to take a beautiful fresh bit of chicken and stew it for two hours in water and balsamic vinegar.

It started with Everybody Loves Ramen's version of Nigel Slater's Chicken Stew with Borlotti Beans. I went out, bought the ingredients. Cooking time was at hand. Then I had a closer look at the instructions. Marinate for 4 hours or overnight? I hadn't planned for that. Add 1 litre of water, balsamic vinegar, and cook for 2 hours? But these Burrawong Chicken Marylands are fresh!

So I made some changes on the fly. Switched to a roast, with the cooking juices drizzling down into the leek and borlotti beans. Less effort, and the results were spectacular.

Jamaican Jerk Chicken

Nope.

Jerk-seasoned chicken thighs, marinated for 18 hours then pan fried a few minutes per side. With a makeshift lid to stop the spatters. The neighbours will know you're cooking it by the sharp peppery fumes seeping under doorways. So tender and juicy.

Jamaican Coat of Arms (rice). Coconut cream, kidney beans, garlic, water and rice seasoned with a bit of salt and pepper. Bung it all in a pot and boil it up until the rice is done. Simple. A fairly bland base, but necessary to counteract the burning glow of the jerk chicken.

Salsa of tomato, avocado and cucumber. You need this. Your mouth will thank you.