Recipes for Thanksgiving Fusion: Scotland meets the Caribbean

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Let’s proceed with recipes for a Scottish and Caribbean fusion feast

A Scottish and Caribbean fusion for a Thanksgiving feast is a unique and exciting way to celebrate the holiday. You can blend flavors and cooking techniques from both cultures to create a meal that’s truly memorable. Below are recipes for a main course and several side dishes that fuse these two rich culinary traditions.

Scottish-Caribbean Menu

Main Course: Jerk-Whisky Glazed Turkey

Ingredients:

• 1 whole turkey, about 12-15 pounds, giblets and neck removed
• Jerk seasoning paste (You can use a premade one or make your own with Scotch bonnet peppers, allspice, cinnamon, scallions, garlic, thyme, nutmeg, ginger, and lime juice)
• Olive oil
• Salt and pepper to taste
• 1 cup of whisky (preferably a smooth Scottish blend)
• 1 cup of chicken broth
• 1/4 cup of soy sauce
• 1/4 cup of vinegar (apple cider or white)
• 1/2 cup of honey or brown sugar
• Fresh herbs (like thyme and rosemary) for garnishing

Instructions:

1. Preheat your oven to 325°F (165°C).
2. Rub the turkey all over with olive oil, salt, and pepper.
3. Generously apply the jerk seasoning paste under the skin, inside the cavity, and all over the outside of the turkey.
4. Place the turkey in a roasting pan, breast side up. Pour the chicken broth into the bottom of the pan.
5. Roast the turkey in the preheated oven, basting occasionally with the pan juices.
6. Meanwhile, for the glaze, combine the whisky, soy sauce, vinegar, and honey or brown sugar in a saucepan over medium heat. Let it simmer until reduced by half and thickened.
7. In the last 45 minutes of roasting, begin glazing the turkey with the whisky glaze every 10-15 minutes until the turkey is cooked through (internal temperature reaches 165°F in the thickest part).
8. Let the turkey rest for at least 20 minutes before carving.
9. Garnish with fresh herbs before serving.

Side Dish: Neeps and Tatties with Coconut Milk

Ingredients:

• 3 large potatoes, peeled and cubed
• 1 large turnip (swede), peeled and cubed
• 1/4 cup of coconut milk
• 2 tablespoons of unsalted butter
• Salt and pepper to taste
• Chopped chives or green onions for garnish

Instructions:

1. In a large pot, cover the potatoes and turnip with cold salted water.
2. Bring to a boil and cook until both are tender, about 20 minutes.
3. Drain and return the vegetables to the pot.
4. Add the coconut milk and butter, mashing until smooth. Season with salt and pepper.
5. Garnish with chives or green onions before serving.

Side Dish: Plantain Stuffing

Ingredients:

• 4 ripe plantains, peeled and diced
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 Scotch bonnet pepper, seeded and minced (optional)
• 1 bell pepper, diced
• 1/2 cup breadcrumbs or cubed day-old bread
• 1/4 cup chicken or vegetable broth
• 1/4 cup of unsalted butter
• 1 teaspoon of fresh thyme leaves
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a large skillet, melt the butter over medium heat. Sauté the onion, garlic, Scotch bonnet, and bell pepper until softened.
3. Add the diced plantains and cook until they start to get golden.
4. Stir in the breadcrumbs or bread cubes and thyme, and cook for another 2 minutes.
5. Gradually pour in the broth, allowing the mixture to become moist but not soggy.
6. Season with salt and pepper, then transfer the mixture to a baking dish.
7. Bake for 25-30 minutes, or until the top is crispy and golden.

Serve the turkey with the neeps and tatties and plantain stuffing on the side. You can complement these dishes with other sides like a mixed green salad with a lime vinaigrette or roasted vegetables for added balance and texture.

Remember to adjust the amount of Scotch bonnet pepper based on your family’s preference for heat, as it can be quite spicy. This Scottish-Caribbean Thanksgiving feast is sure to be a celebration of flavors on the palate. Enjoy your culinary adventure!