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


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.


Bajan Pork

Bajan Pork

This recipe was passed to me when I was younger by a fantastic cook in Barbados and is very close to my heart. Best kept for a gloomy day when you are in need of a little cheer – one bite and you could be forgiven for thinking you are back on holiday!

A marinade of Bajan rum, fresh pineapple, lime juice and spices ensures the pork is super tender and juicy and makes a terrific sauce. Served here with saffron rice infused with some whole cinnamon and cloves this recipe is a true delight and is the perfect excuse to use my favourite drink: Mount Gay Rum!

Bajan Pork

Bajan Pork
Serves 2

1 Pork Fillet (Fully Trimmed)
1/2 Whole Pineapple (Peeled, Cored and Diced)
1 Tbsp Dark Soy Sauce
1 Tbsp Light Brown Sugar
1 Tbsp Bajan Hot Pepper Sauce
Juice 1/2 Lime
A few Thyme Sprigs
1 Clove Garlic (Chopped)
1 Tsp Sea Salt
3 Tbsp Bajan Brown Rum


1) Mix together the marinade ingredients in a shallow tub. Add the pork, cover and place in the fridge to marinade overnight.

2) Preheat the oven to 190C. Place an oven-proof griddle pan over a high heat. Fry the pork in a little vegetable oil for 2 mins each side to achieve a good sear. Spoon over 1/3 to 1/2 of the marinade and transfer to the oven to finish cooking – which should take around 10 – 15 minutes (60C internal temperature).

3) Five minutes before the pork has finished cooking spoon over the rest of the marinade. Once cooked, remove from the oven and allow to rest for 10 minutes. Carve the pork and serve with saffron rice.

Best served with a cold beer or glass of rum – 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

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

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.