Friday, 26 June 2009

Pressure Cooking in Jamaica (Curried Goat)

I'm currently on vacation in Jamaica mon and had pretty much resigned myself to the fact that I wouldn't be doing any posts as I wouldn't be doing any cooking. But as fate would have it, a pressure cooker appeared on the scene and I reckoned a post was order.

We're on this amazing holiday in Jamaica in June. Not your usual time for a "hot holiday" if you're from the northern hemisphere, but our travel companions are from the southern hemisphere (Australia) and it indeed is winter there.

We're staying at a gorgeous estate called
Hammerstein's Highland House (HHH). It's a private estate so it's just us eight friends (old and new) here. We have incredible amenities, including all of the meals prepared for us at the times we specify. In fact, they ring a bell when a meal is ready - which we all love. It actually makes you conditioned to start salivating when you hear it and wander zombie-like to the dining area. I can now relate to my cat and why she gets so excited at the sound of her food jar coming out.

The food has been exceptional - and we haven't had any desire to seek out other eating establishments. In fact, we tend to plan everything around our meals, and often spend a good chunk of our time talking about what we've eaten or what's coming next!

Back to the pressure cooker.

We were all sitting on the Terrace enjoying cocktail hour and the gorgeous view of Montego Bay.

Steve slipped into the kitchen and came back to announce that a pressure cooker was going. As any normal person would do given such news, I grabbed my camera and ran to the kitchen. Sure enough, a pressure cooker was toiling away. Even more exciting it was a Fagor brand 6 qt. - almost like what I have at home.

We enquired what treasure trove simmered away in this vessel. Just as I suspected, it was the curry goat that was one of the dishes on this evening's menu. The chef, Sherry-Anne, said it helps to keep it tender .

When we sat to dinner, the curry goat not only looked fantastic, but also smelled and tasted fantastic.

It was served alongside broccoli, cho cho (a local squash-type vegetable which is very good) and rice. I must confess though, I pretty much focused on eating the yummy curried goat and didn't dabble to much into the side dishes! Dessert was a delicious and perfect lemon soufflé!

I will definitely be trying to recreate this curried goat recipe in the future using my pressure cooker at home!

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