JAMAICA
HOME-MADE JERK CHICKEN
Jamaica - Home Made Jerk Chicken. Click here to download and try this recipe now!
This is a fun way to cook a whole chook – succulent, zingy and smoky!
Ingredients
Jerk marinade:
1 Tegel whole chicken – butterfly by making a cut down the back bone and flattening
1 medium onion, chopped
2 spring onions
12 whole allspice
2 tbsp grated fresh ginger
2 bay leaves
1 tbsp fresh thyme
3 cloves garlic
2 tbsp soy sauce
2 small scotch bonnet peppers (or other hot peppers/chillies)
Juice from 2 limes
2 tbsp cooking oil
Water if you need to thin sauce
Jerk sauce:
¼ c left-over marinade (above)
½ c tomato sauce
1 T soy sauce
Make the jerk marinade by putting all ingredients in a blender or mortar and pestle and blending until smooth.
Slash chicken thighs and legs to help with cooking and then smother with the marinade (save ¼ cup of this for sauce, see below) and leave for as long as you can.
Place in a roasting dish and cover with foil, cook for 40 minutes at 200C. Remove foil and cook for a further 15-20 minutes or until the chicken is well browned and fully cooked.
Jerk sauce: put remaining marinade in a saucepan with tomato and soy sauce; bring to the boil for 5-7 minutes until thickened.
Chop chicken roughly and serve with jerk sauce and rice and peas.
Or build your own Jamaican pit oven!
Take a roasting dish and in one corner build a small pile of twigs” - I use small branches of bay tree, rosemary and sage stalks. Balance a wire rack over the top and place your butterflied, marinated chicken on this. Cover and seal tightly with foil, remembering what corner your twig pile is! Now place the corner (with the twigs on it) of the tray on the stove top over an element/burner turned to a medium heat. Be patient and leave until you can hear the crackling of your smouldering branches. Once this has died down put whole tray into a hot (200 C) oven and leave to cook for a further 30 minutes.
Remove the foil carefully (to prevent a steam burn!) and continue cooking until the chicken is well browned and cooked through – another 15-20 minutes.
Rice and Peas
Jamaica - Rice and Peas. Click here to download and try this recipe now!
This is a most common accompaniment to lots of Jamaican meals. The “peas” are actually small red beans.
You will need:
1 cup long grain rice
1 cup coconut milk
1 cup water
1 cup cooked red (kidney or pigeon) beans
1 scotch bonnet pepper (or 1 chilli) – uncut
1 sprig thyme
2 tsp salt
Cook rice by the absorption method by putting all ingredients in a pot, covering and bringing to the boil. Lift the lid, stir once, then put lid back on, reduce to a simmer and leave for 7 minutes. Leave to sit until ready to serve. Remove the scallion, pepper and thyme before serving.
Lime and Coconut Cake with Rum Syrup
Jamaica - Lime and Coconut Cake. Click here to download and try this recipe now!
125 g butter
½ cup olive oil
250g brown sugar
4 eggs
½ cup long thread coconut
½ cup ground almonds
½ cup flour
4 limes –zest and juice
Syrup
½ cup sugar
¼ cup water
½ cup rum
Heat the oven to 180 C. Line a 23cm shallow cake tin with baking paper.
Beat the butter, oil and sugar until light and creamy. Add the eggs, one at a time, beating between each addition. Add the coconut, ground almonds and flour and gently stir to mix. Add the lime juice and zest. Don’t over mix or you will get a tough, heavy cake.
Pour batter into the prepared cake tin and smooth the top gently. Cook for 35-40 minutes or until a skewer comes out clean.
Whilst still warm drench the cake in a syrup made with sugar, water and rum boiled for 5 minutes or until it begins to become syrup
. Serve cake warm with whipped cream.
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