Cooking The Books – Jennifer St George

Chef with cookbookIt’s always a pleasure when Jennifer St George visits ‘Cooking The Books’. Jennifer enjoyed a glamorous, high-powered professional life which she has since parlayed into a rewarding life as a romance writer. No surprise, then, that small-town romances with sweet heroines opening bakeries are not her style. Instead, she takes us on exciting journeys to exotic locations like Venice and this time round, Barbados. And always in the company of a drop-dead gorgeous hero. Welcome, Jennifer!

Thanks Lou for having me back on Cooking the Books. I love food, reading about it, eating it (but not so much cooking it!). But it JSGseems that all my books feature food in some way. Probably because I love setting my books in exotic international locations, so it’s fun to research and feature the local dishes.

In my new release, The Love Deception, my hero, Damon Fullbright and heroine, Felicity Carter travel to Barbados in search of evidence that will exonerate Felicity’s father of a crime he didn’t commit. Damon and Felicity eat at a fabulous beachside restaurant. Seafood is a specialty of the region and Felicity enjoys a platter of coconut shrimp followed by Cajun salmon with pesto cream sauce, grilled zucchini and tomato salsa. She doesn’t get time to eat dessert as disaster descends.

My sister-in-law, Lisa is part Jamaican so I was able to quiz her all about Caribbean food.  Fortunately she is also a fabulous cook, so I’ve enjoyed various Caribbean dishes over the years.  Jerk Chicken is one of my favourites.

Lisa grew up in England so it was hard for her to find the chillies she needed for this dish so her family only ate Jerk Chicken on special occasions, but here in Australia she cooks it all the time (lucky me!!). She’s happy to share her recipe:

Jerk Chicken

Ingredients

  • 10-12 chicken thighs
  • 1 bunch of spring onion
  • 1 thimble-sized piece of ginger (chopped)
  • 3 Caribbean red peppers * deseeded (you can use  some seeds of extra heat)
  • 1 tbsp of fresh thyme leaves
  • 1 juice of lime
  • 2 tbsp soy sauce
  • 1 tbsp allspice
  • 3 tbsp vegetable oil
  • 2 tbsp brown sugar

*You can use Habanero chillies instead (nothing milder)

Method

  •  To make the jerk marinade, combine all the ingredients and blend in a food processor. The marinade should be quite thick.  You can taste the mixture at this point to see if you want more chillies/heat.
  •   Slash chicken thighs and cover with marinade. Cover and leave to marinate for at least three hours but best if left overnight in the fridge.
  •   You can BBQ Jerk Chicken or cook it in the oven (BBQ best as the smell is fantastic!!). To BBQ, cook meat on an indirect heat as slowly as you can (30 mins).  To cook in the oven, heat to 180C. Put the chicken pieces in a pan and roast for 45 mins until cooked through.

Serve with rice and peas.

Lisa always recommends wearing kitchen gloves as the chillies are hot and burn like crazy if you get it in or near you eyes! (she’s learnt from painful experience!)

I’d love to hear about fabulous foodie moments you’ve experienced whilst travelling. Some of my most memorable moments include eating sushi for the first time, in Spain (!), buying baguette and cheese and eating next to the Eiffel Tower, forking Schwarzwälder Kirschtorte (Black Forest Cherry Cake) into my mouth in Koblenz (Germany), eating dulce de leche on freshly baked bread in Montevideo, Uruguay and tasting Korean Kimchi (pickled cabbage) in Seoul and trying hard to pretend I enjoyed it.

The Love Deception coverAbout The Love Deception:

The Love Deception is my third novel with Destiny Romance. It combines legal intrigue, courtroom drama and a dash of exotic Barbados.

When Felicity Carter wakes up naked in a strange bed, she has no idea how she got there. And no recollection of meeting the gorgeous man calmly offering her breakfast. Felicity flees – hoping that their paths never cross again.
 
The last thing she expects is to discover that her mystery man is Damon Fullbright, partner at the law firm where Felicity has just started work – and her new boss!

Damon is appalled to find the out-of-control young woman he rescued has been hired to work on his team. Apart from anything else, he doesn’t need the distraction of a hot blonde with a barrel-full of issues. But one-by-one, Felicity blows all Damon’s preconceptions out of the water. When Felicity explosively reveals her dreadful secret, will he risk his reputation and trust her to discover the truth?

You can find The Love Deception here:

Amazon: http://www.amazon.com/dp/B00CSCCKZ6

Apple: https://itunes.apple.com/au/book/the-love-deception/id648685234?mt=11

Kobo: http://www.kobobooks.com/ebook/The-Love-Deception/book-8XmLKdzwxUG7QDYlyWtWlA/page1.html?s=6YWDObsIIkOzmnut006yvg&r=3

Google: https://play.google.com/store/books/details/Jennifer_St_George_The_Love_Deception?id=csKW9iy46iwC&feature=search_result#?t=W251bGwsMSwyLDEsImJvb2stY3NLVzlpeTQ2aXdDIl0.

Find Jennifer at:

w: www.jenniferstgeorge.com

f: https://www.facebook.com/jennifer.s.george.31?fref=ts

t: https://twitter.com/JenStGeorge

g: http://www.goodreads.com/author/show/6521004.Jennifer_St_George

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16 comments on “Cooking The Books – Jennifer St George

  1. Hi Jen – congrats on the release of The Love Deception 🙂 It sounds like a fab read. How lucky for your heroine, Felicity, to enjoy a magnificent meal on a beachside restaurant – sounds like my kind of lunch 😉

    Love the Jerk Chicken recipe – it sounds delish. I think I’ll have to make it soon 🙂

  2. This sounds wonderful, Jennifer! If I didn’t already have chicken on marinating for tonight I’d be making this like a shot. Have printed it off and might even try it over the weekend if the weather’s okay for barbecuing. Chilli and a barbecue? That’s bound to keep the man of the house happy!

    Congratulations on the release of The Love Deception.

  3. I’ll definitely be trying Jerk Chicken. Apart from the great name, I do like a bit of heat! One of my most memorable food moments was at Freycinet Lodge in Tassie. We ordered the chef’s special seafood paella and it was so good, even though we couldn’t possibly finish it, we absolutely did – with extra bread to mop up all the delicious sauce, too. Didn’t need to eat for days afterwards. The chef was kind enough to share his recipe, too, but I don’t think I’ve ever made it as well as he did.

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