BOX HILL.

This party wreath:

Goes here:
Postcard collection of Maggie Land Blanck
The country home of Stanford White. It's covered in tiny pebbles. Happy 90th birthday!

Red Jungle Fowl

Persimmon Jerk Chicken

Ingredients

• 2 Fuyu persimmons
• 1/2 of a small red onion
• Juice of 1 lime
• 4 tbsp soy sauce
• 4 tbsp hot sauce (adjusted to taste)
• 1/2 cup dark brown sugar
• 2 cloves garlic
• 1 oz spiced rum
• 1” piece of ginger, finely grated
• 1 tbsp tamarind paste (optional)
• 1/2 cinnamon stick
• 6 allspice berries
• 1 tsp ground cloves
• 10 peppercorns
• 1 tsp mustard seeds
• 10 chicken thighs

Preparation

1. Halve and roast persimmons under a broiler until golden on top; scoop flesh into your food processor.
2. In a coffee grinder or mortar and pestle, grind cinnamon, allspice, peppercorn, cloves, and mustard seed
3. Blitz everything together in your food processor until smooth; check and adjust seasoning.
4. Marinade your chicken for at least 8 hours, 24 hours if possible
5. Grill over medium-high heat until cooked through; serve with basmati rice and mixed vegetables.