Jamaican stuffing is a simple to make addition to any poultry dish and I find it best when baked as “stuffing balls” and served beside the poultry. It has unique a taste enhanced by the ample use of Bell Peppers (Capsicum) and Pistachio nuts.
A suggested quick meal to try it out is baked (or barbecued) chicken breast served on a fresh raspberry coulis and the stuffing balls. If this meal doesn’t impress them then they probably have no taste.
Ingredients
- 2 Red bell peppers (capsicum), chopped (first remove seeds and pale membrane)
- ½ pound (225 grams) shelled pistachio nuts
- 3 pieces of Pancetta (Bacon will do a similar job)
- 1 egg
- bread crumbs (optional)
Instructions
Cook Pancetta (bacon) in the microwave until crispy. Then blend all the other ingredients, including the raw egg.
You can use as a roast chicken stuffing or form it into ball shapes and cook separately to serve beside the chicken like a vegetable.
If the mixture is too wet to form into balls, this usually occurs when the ration of bell pepper (capsicum) is too great for the Pistachia nuts. It can be corrected by adding bread crumbs and pulsating the food blender until the right consistency is achieved, it will not detract from the finished product.
