Jerk Chicken, Rice and Peas

Jerk Chicken, Rice and Peas

A bbq classic which can be enjoyed all year round. Chicken (on the bone of course!) is marinated in a fiery jerk seasoning before being oven baked then finished on the griddle.

Great served with rice and peas – this version omits the coconut milk for a lighter supper.

Jerk Chicken, Rice and Peas
Serves 4

For the Chicken/Marinade: 1 Whole Chicken (Quartered), 2 Scotch Bonnet Chillies, 1tsp Ground Cinnamon, 1tsp Nutmeg (Freshly Grated), 1/2tsp Ground Allspice, 1tbsp Fresh Thyme Leaves, 6 Spring Onions (Chopped), 1tbsp Dark Brown Muscovado Sugar, 1tsp Sea Salt, 1tbsp Dark Soy Sauce, 1 Garlic Clove (Crushed), Juice 2 Limes

For the Rice and Peas: 250g Long Grain Rice, 10 Spring Onions (Finely Chopped), 2 Medium Red Chillies (Finely Chopped), 3 Garlic Cloves (Finely Chopped), 1 Tin Black Eyed Peas, Vegetable Oil, Sea Salt

Method:

1) Place all of the chicken marinade ingredients (except the chicken) in a spice grinder/food processor and blitz to a fine paste. Place the chicken in a shallow dish and massage the marinade into the meat. Cover and place in the fridge to marinade for at least 6 hours or preferably overnight.

2) Preheat the oven to 200c. Place the chicken in a pre-heated baking tray and cover the tray with foil. Bake in the oven for around 40 minutes or until the chicken is cooked through.

3) Meanwhile, boil the rice according to instructions until cooked through, drain and set aside. Place a wok over a high heat and add a little vegetable oil. Fry the garlic, chilli, spring onions and black eyed peas for 3-4 minutes. Add the rice and stir fry with the other ingredients until piping hot. Season well with sea salt and keep warm.

4) Place a griddle pan over a high heat. When the chicken is cooked, remove from the oven and sear on the griddle pan for around 5 minutes each side – or until the skin is crisp and slightly blackened.

5) Serve the chicken with the rice and peas and a wedge of lime.

Enjoy!

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Bajan Beef Curry

Bajan Beef Curry

A vibrant sweet and sour curry packed full of caribbean flavour! Fresh pineapple cuts through the heat of cayenne and scotch bonnet whilst diced potato adds bulk.

Using diced rump steak ensures the curry cooks quickly and the meat is super tender. This curry is best served with spiced rice and rotis.

Bajan Beef Curry
Serves 4

Ingredients:

For the Curry Powder: 4tsp Cumin Seeds, 4tsp Coriander Seeds, 3tsp Fenugreek, 3tsp Ground Turmeric, 2tsp Ground Allspice, 2tsp Cayenne Pepper, 4 Cardamom Pods

For the Curry: 800g Diced Steak, 2 Potatoes (Peeled and Diced), 1 Large Onion (Sliced), 2 Garlic Cloves (Crushed), 1 Beef Tomato (Diced), 1/2 Scotch Bonnet Chilli (Diced), 125ml Vegetable Stock, 250ml Coconut Milk, 2 Cinnamon Sticks, 2 Star Anise, Juice + Zest 1 Lime, 1tsp Cracked Black Pepper, 1/2 tsp Sea Salt, 1/2 Pineapple (Diced), 6 Spring Onions (Chopped)

Method:

1) Firstly make the curry powder by dry frying the spices for 1 minute. Transfer to a spice grinder and grind to a fine powder. Combine with the diced beef and allow to marinade for at least 4 hours in the fridge.

2) Heat a little oil in a large casserole over a high heat. Brown the diced beef in batches until well browned – set aside. Fry the onions and garlic in a little oil over a medium heat for 5 minutes until soft. Return the meat to the casserole dish.

3) Add the diced tomato, cinnamon stick, star anise, diced chilli, black pepper, coconut milk and vegetable stock. Bring to the boil and reduce the heat to a light simmer. Cook, uncovered for 1/2 – 2 hours or until the meat is tender.

4) 30 minutes before the end of cooking add the diced potato and continue to cook. Before serving stir in the diced pineapple, spring onion, lime juice and zest and season to taste with a little salt.

Enjoy!

Caribbean Pork Burgers

Caribbean Pork Burgers

These spicy pork burgers are the perfect recipe to usher in the summer sunshine! A good dash of cayenne pepper, allspice and cinnamon gives these burgers a delicious jerk flavour. Ask your butcher to mince whole cuts of pork shoulder as this contains the perfect fat content to ensure your burgers taste super juicy.

Best served with a cooling mango salsa and sweet potato fries, these burgers would be great on a BBQ (weather permitting) or as a midweek supper.

Caribbean Pork Burgers

Caribbean Pork Burgers
Makes 4

Ingredients:
600g Minced Pork Shoulder
1 Tsp Ground Allspice
1/2 Tsp Ground Cinnamon
1/2 Tsp Freshly Grated Nutmeg
1/2 – 1 Tsp Cayenne Pepper (To Taste)
Zest 1 Lime
Large Handful Chopped Coriander
Sea Salt
Black Pepper

Method:
1) Combine the minced pork with the allspice, cinnamon, nutmeg, cayenne, lime zest and coriander in a large bowl. Season with a good amount of sea salt and black pepper to taste. Mix with your hands to fully combine all of the ingredients.

2) Shape the meat into 4 equal burgers – carefully pressing out to form patties which are around 1/2 inch thick.

3) Heat a large, non stick frying pan over a medium heat. Fry the burgers in a little olive oil for around 6-8 minutes each side or until fully cooked.

4) Serve with the accompaniments of your choice.

Enjoy!