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1
Place the olive oil, lime juice, herbs and garlic in a blender and make into a fairly smooth paste.
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2
Now place this in a bowl and set aside a moment.
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3
Mince the scotch bonnets, scallions and celery and add them to the herb paste.
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4
Stir in the paprika, cloves, mace, salt and pepper.
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5
Reserve until needed.
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6
Slice the chicken into strips and pound them between some film wrap to flatten them for the satay shape.
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7
Thread the chicken onto pre-soaked wooden skewers and place them on a platter.
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8
Cover the chicken with the Bajan spice paste, turning them once.
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9
Refrigerate until ready to grill them.
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10
In a small saucepan, reduce the orange juice over medium-high heat to about 2 tablespoons.
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11
Remove from the heat and allow to cool slightly.
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12
Place the remaining ingredients in a mixing bowl and combine with the juice.
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13
Set aside.
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14
Toast the black peppercorns and the cloves together in a dry skillet over moderately high heat until you see puffs of smoke.
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15
(About one minute.)
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16
Now grind them together in an electric spice grinder.
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17
Transfer them to a heavy saucepan.
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18
Add the remaining ingredients and heat all together on medium heat.
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19
The mixture will begin to foam as it reduces.
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20
When it has reduced by approximately half, about 25-35 minutes, strain it through a fine-meshed strainer into a bowl.
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21
Reserve warm until needed.
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22
To cook and serve the dish: Heat a grill or grill pan until quite hot.
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23
Lightly oil it with peanut oil.
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24
Now lift the skewers out of the Bajan spice paste allowing any excess to fall off.
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25
Grill the chicken until just done.
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26
Serve the skewers mounded up against the fruit salsa on a large festive platter.
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27
Drizzle the Rhum and Pepper Paint all around the dish and serve.
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28
Rippled edible flowers look very nice on this.
