Johnny cakes are popular in the Caribbean – they are served here with spicy mutton filling, curry broth and escovitch pickle.
For the Antigua Green Seasoning
For the sheep
1 kg / 2 lb 4 oz ground mutton, bone-in
large pinch of salt
For the curry
For the Johnny cakes
For the pickle escovitch
To make Antigua Green Seasoning, combine all ingredients with a hand blender or in a food processor. Store in a screw top jar in the refrigerator.
To make the mutton, place the meat in a large bowl and add 3 tablespoons green seasoning (store any remaining seasoning in the refrigerator). Salt, stir to coat well and leave to marinate for 2 hours in the refrigerator. Brown meat in butter until browned, 10 to 15 minutes. Fry in batches so as not to overload the pan. Then save for later.
To make the curry, heat a little oil in a large saucepan and sauté the spices for a few minutes. Add the onion and cook until softened. Add the Scotch bonnet and sauté gently for a few more minutes. Add the carrot and sauté for a few minutes. Add the browned meat and stir well. Pour in the broth and add the salt. Cover and simmer for about 4 hours or until the meat is tender. Watch the liquid levels in the pan and keep filling so the meat is covered. Once cooked, remove the meat with a slotted spoon, leaving the liquor in the pan as this will become the broth. Set the meat aside to cool completely (ideally overnight in the fridge) then pull the meat off the bone.
To make the johnny cakes, combine all the ingredients in a large bowl to form a soft dough. Lightly dust a work surface with flour, turn the dough over and knead gently for 2 to 3 minutes. Divide into 12-16 equal sized pieces and roll into coarse balls. Leave on a tray and cover with a tea towel for 30 minutes.
Preheat oven to 170°C/150°C Fan-Fan/Gas 3. Roll out each ball of dough into a rough circle and, using a 3½”/9cm round cookie cutter, cut out 12-16 circles. Take a tablespoon of the chilled meat you removed from the bone and place it in the middle of each circle. Bring the dough around the meat and gently pinch the top to create a patty or patty. Place on a baking sheet lined with baking paper. Brush each johnny cake with a mixture of coconut milk and egg yolk and bake in the middle of the oven for about 25 minutes until golden brown.
Meanwhile, place the remaining drippings from the mutton curry over medium-high heat and simmer gently until it reduces a little. Once bubbling, turn off the heat and mix with a little butter.
To make the pickle, slice all the vegetables evenly and very thinly – use a mandoline to make this easier, but a good sharp knife will do just as well. Put all the vegetables in a saucepan and add the sugar, spices, vinegar and water. Place over low heat and stir to dissolve the sugar for a few minutes. Let cool. Blend the pickle mixture with a hand blender or in a food processor and add a little oil to emulsify it. Put in a squeeze bottle.
Serve the johnny cakes and broth with the pickle to press on top.