This particular dish is a favourite in my house and my mother has been cooking it every Sunday for as long as I can remember. Every weekend, me my two younger brothers and my mother gather in the evenings to enjoy this wonderful meal. It’s something of a tradition.
The dish was presented well with roughly equal amounts of rice and macaroni with the peas spread over them both. The soft peas were cooked in a thick, gravy-like paste, which had a reasonably salty flavour.
The macaroni cheese was cooked as a round pie, with a slightly hardened layer of cheese covering the top. The texture inside is hard to distinguish. The fusilli pasta blended into the cheese completely however it was bursting with flavour and delightful to eat without being overly cheesy. The basmati rice, which we all know requires precise cooking times, was fluffy and not soft, sticky or overcooked.
The gravy, which was splashed over the food, was a product of the lamb. It was well seasoned and almost carried a sweetish taste, without a hint of spice or pepper. It complimented the food perfectly despite its consistency being a little thin. The lamb appeared well cooked with a dark appearance.
It’s only real downfall, if I can call it that, was that it was slightly chewy in the mouth. The roast chicken was pretty much faultless; soft and not over or under seasoned.
Overall this was a fabulous West-Indian dish that did not fall short on flavour, care and presentation.