Years ago, we were served the most wonderful potroast dinner at friends’ house. We raved about it. And then they raved that the reason it was so good was because of using their claypot to cook the roast. We went out the next day to get our own clay pot. I think it may well have been one of our best buys…
(click on images for larger views and more photos)
We have two favourite claypot dinners:
- jerk pork
- roast chicken on a bed of onions and/or mushrooms
Both dishes served on rice are ideal winter comfort food. Especially the roast chicken. No. Especially the jerk pork. No… (It’s so difficult to choose a favourite. They are both equally fabulous. Remind me to rave about the chicken sometime.)
The jerk sauce we use is a doctored bottle of President’s Choice jerk sauce. T can’t exactly remember what he has added – besides some hot peppers (Scotch bonnets or Thai) and rum. Whatever it is, it’s fabulous. Hot! But fabulous.
We served it with rice and corn, broccoli and cauliflower, and oven roasted sweet potatoes. The sweet potatoes are the crowning touch – crispy and chewy on the outside and fluffy and light on the inside. They’re what I always think toasted marshmallows should be like.
What a dinner!! It doesn’t get much more comforting than that. (unless it’s claypot chicken… )