Chow Down, Bless Up

Hello everybody, it is Jim, welcome to our recipe site. Today, we're going to make a distinctive dish, Chow Down, Bless Up. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

Chow Down, Bless Up is one of the most favored of recent trending meals in the world. It's simple, it's fast, it tastes delicious. It's appreciated by millions daily. They are fine and they look wonderful. Chow Down, Bless Up is something which I have loved my entire life.

Many things affect the quality of taste from Chow Down, Bless Up, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Chow Down, Bless Up delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Chow Down, Bless Up is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Chow Down, Bless Up estimated approx 3 hours.

To begin with this recipe, we must prepare a few components. You can have Chow Down, Bless Up using 23 ingredients and 5 steps. Here is how you can achieve that.

The worldwide market for goat is surprisingly large with goat meat making up 63% of all red meat consumed. Goat meat is a staple in Africa, Asia and South/Central America and a top source of animal protein.

Low in saturated fat and cholesterol, goat has less calories than lamb, pork, beef and chicken but contains beneficial iron and large quantities of heart-stabilizing potassium. It is a source of complete protein - 100g portion of goat fulfils 50% of most people’s daily protein requirements.

For me Jamaica is the place to eat goat curry and ideally with a glass of ‘John Crow batty’ (vulture’s ass) which is the local rum, generally found not on display but upon a quiet word in the bartender’s ear, it magically appears from under the counter. The strongest variation originates from Usain Bolt’s parish, Trelawny in Cornwall. It gives ‘overproof’ a whole new meaning!

Falmouth, the capital of Trelawny has some wonderful restaurants amongst its Georgian architecture. For me the Kimbo Pot on Cornwall Street serves di best curry, made from chunky pieces of goat stewed down with aromatic herbs and both savoury and sweet spices all washed down with the local brew and served up with a large helping of reggae music.

I’ve added peppery vege, daikon (Japanese for ‘big root’), more commonly known as mooli. It is packed full of vitamin C, is low in calories, helps to rebuild tissues and blood vessels, keeps bones strong and enhances metabolism.

Chow down with a side of roti.

Ingredients and spices that need to be Prepare to make Chow Down, Bless Up:

1. 1 kg goat meat (bone in) cut into chunks
2. 200 g mooli, peeled and chopped
3. 1 tbsp oil
4. 1 tsp butter
5. 1 tbsp Jamaican curry powder for burning
6. 1/2 chicken bouillon cube
7. Dry seasoning:
8. 2 tbsps all-purpose seasoning
9. 1.5 tbsps Jamaican curry powder
10. 1 tsp dried thyme leaves
11. 1 tsp salt
12. 1 bay leaf
13. 1 tsp dried spring onion
14. 1/2 tsp allspice, crushed
15. Fresh seasoning:
16. 7 allspice seeds
17. 4 cloves garlic, finely chopped
18. 2 spring onions, stalks (green) sliced
19. 1 small onion, chopped
20. 2.5 cm (1”) ginger root, peeled and finely sliced
21. 1/2 medium scotch bonnet (seeds in or out)
22. 1/2 medium tomato, chopped
23. Few sprigs thyme

Steps to make to make Chow Down, Bless Up

1. Wash the goat stew with a little lemon juice at least twice then rinse and drain completely. Season the goat with the dry seasoning and massage for a few minutes to infuse the meat with the spices.
2. Prepare the fresh seasoning and separate into two equal parts. Add half the portion of fresh seasoning to the goat meat and massage again. Set aside the other half. Cover the seasoned goat and let it marinate for several hours, preferably overnight.
3. Heat the oil and butter in a large pan on medium heat and add the curry powder, stir for about a minute until it slightly browns. Add the goat and enough water to cover. Put a tight fitting lid on and cook on high for 2 – 2 ½ hours, checking the pot occasionally, giving it a stir and adding water to cover the goat as required.
4. Part cook the mooli for 10 minutes in water. Once the meat is tender, drain and add the mooli, the other half of the fresh ingredients, chicken stock cube and top up with water to cover. Adjust the seasoning with salt.
5. Cook for around 10 minutes uncovered until the mooli is soft and the gravy has thickened. Serve hot with roti and/or rice 'n' peas.

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So that is going to wrap this up for this exceptional food Recipe of Any-night-of-the-week Chow Down, Bless Up. Thank you very much for reading. I am confident you will make this at home. There is gonna be interesting food in home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!