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Spiced Grilled Jerk Lamb with Hoecake
Grilled Jerk Lamb with Hoecake, Carrot Mafe and Carolina Reaper Paste.
Anthony made a grilled jerk lamb for the fifth course, the jerk marinade built with a Jamaican chili base and Carolina Reaper paste mixed into the garnish for a significant heat escalation. He served it with a hoecake - a cornmeal skillet cake - brushed with cayenne mash, a carrot mafe as the sauce, and red cabbage picklies for acidity and crunch.
Anthony described the jerk sauce as hot as something his Jamaican stepmother would make: she angry all the time, she's Jamaican. The hoecake was noted at judging as providing textural relief from the building heat.
{Judge}: I really love the texture from the corn cake, and it gave a bit of relief from the spice as well. The flavor and the heat were totally imbued throughout. The whole piece of lamb for an island jerk, it was a beautiful heat.
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