venuebirmingham features a year round residential conference and events facility - The Conference Park. This flexible venue also makes the most of its restaurants and beautiful oak paneled facility by opening its doors to the public for weddings, social events, 4* Visit Britain B&B, private dining and Sunday lunches.
Wayne Willis is the head chef who oversees the catering of the venues two restaurants – The Conservatory at Hornton Grange and Lucas Restaurant. All our menus promote local, organic and fair-trade produce wherever possible.
Jerk chicken, rice & peas with a mango & lime salsa
4 x 200g chicken breasts skin on
15g fresh ginger
15g brown sugar
7g onion, finely chopped
7g fresh garlic
7g cayenne pepper
5g black pepper
5gm fresh thyme leaves
5g cinnamon powder
5g ground nutmeg
2 limes, zest of one juice of 2
140ml olive oil
1 scotch bonnet chilli, deseeded
Rice and peas
175g of rice
60g cooked red peas, kidney beans
2 cloves garlic, smashed
1 uncut scotch bonnet pepper
2 spring onions
60ml coconut milk
3 sprigs fresh thyme
Salt & fresh black pepper, to taste
Mango & Lime salsa
1 Large ripe mango, peeled & Diced
I small red chili, deseeded & finely chopped
½ small red onion, peeled and finely chopped
Juice of ½ lime
2 sprigs of mint, chopped
- Pre-heat the oven to 180 degrees.
- For the salsa, combine all the ingredients and put to one side for later.
- For the jerk marinade, place all of the ingredients in to a blender or food processor and blend to make a smooth paste.
- Score the chicken across the skin and place in a shallow dish, using your hands rub the paste generously over the chicken, cover and leave to marinate for a minimum of 2 hour or in the fridge overnight for the best result.
- Heat a little oil in a non-stick frying pan and skin side down seal the chicken until the skin is light brown and crisp, this will lock in the flavours as it cooks. Turn over the breast and pop in to the oven for 15-20 or until cooked.
- For the rice, bring a medium saucepan of salted water to a simmer. Add the beans, garlic, coconut milk, spring onions, Scotch bonnet, and thyme, and increase the heat to a boil. Stir in the rice and cover the pot, cook until the rice is tender and has absorbed most of the liquid. Once cooked transfer to a serving plate, slice the chicken and garnish with the salsa.
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