Huatia (a slow cooked Beef and herb dish) Served with Sweet Potatoes. Served at the Peru evening

Using Yorkshire Rare Breed Beef from Taste Tradition:

Ingredients
200 ml White Vinegar
1 tb Ground Cumin
3 Hot chilli
4 tb Vegetable Oil
Salt
4 lb Boneless Chuck diced
4 medium Yellow Onions; Peeled And
1 bunch Fresh Mint
1 bunch Fresh Thyme
1 bunch Fresh Rosemary
1 bunch Fresh Oregano
1 bunch Fresh Flat-Leaf Parsley
1 bunch Fresh Corriander

Instructions
1. Place vinegar, cumin, minced chilies, and oil in a blender. Add 1/2 cup water and puree. Season with salt.

2. Place meat in large bowl. Add vinegar mixture and mix thoroughly. Cover and refrigerate overnight.

3. Preheat oven to 150 degrees C. Sweat onions in oil. Scatter mint, thyme, rosemary, oregano, parsley, and corriander on top, and then add meat with marinade and whole chili. Cover and cook in oven, stirring occasionally, until meat is tender and marinade and meat juices have combined to form an herb-perfumed broth, 2-3 hours.

4. Discard herb Stalks. If broth is too watery, seperate it from meat and reduce it down, then spoon broth over meat and serve.

Jamacan Goat Curry - served at the Melton's Three stand

INGREDIENTS :
3 lb. goat or Goat and Mutton
2 tablespoon Allspice
2 tablespoon ginger
2 tablespoon curry powder
2 onion,
4 spring onions
4 stalks thyme
2 stalks garlic
2 Whole Scotch Bonnet pepper
black pepper and salt
2 Small carrots cut in slices (Optional)

METHOD:
Wash & season with spices and ginger, thyme, garlic, black peppers & salt, onions
For best results let seared meat sit overnight in refrigerator
Pour a little oil in pot and heat
Please meat in pot and let brown a little
Add 1 cup water and seasoning
Add Carrots (Optional)
Cook until tender
Add whole scotch bonnet pepper for flavor and simmer for minutes
Make gravy by adding a teaspoon corn starch
Serve with white rice