Posts on September 2016

Jerk Sweet Potato Quesadillas w/ Mexican Salad

Jerk Sweet Potato Quesadillas w/ Mexican Salad

Jerk Sweet Potato Quesadillas w/ Mexican Salad

Ingredients

  • Salad dressing:
  • 2 TBsp lime juice
  • 2 tablespoons honey
  • 1/2 teaspoon cumin
  • 1 clove garlic, finely minced
  • 2 TBsp groundnut oil
  • 2 tablespoons extra virgin olive oil
  • Sprinkle freshly ground black pepper
  • Salad:
  • 1/4 lettuce , chopped
  • 1/2 yellow pepper, sliced
  • 1/2 medium red onion, diced in ¼-inch pieces**
  • 1 medium Courgette, sliced
  • 4 sliced Aromatico tomatoes
  • 1 tin of Sweetcorn
  • 1½ cups canned black beans, drained and rinsed
  • Jerk Sweet Potato :
  • 3-4 Medium Sized Sweet Potato
  • 4-6 Tbsp Jerk Seasoning
  • 6-8 Tortilla Wraps
  • Red Leicester Cheese
  • Optional:
  • 2 Tbsp coconut milk
  • Chilli

Instructions

  1. Salad dressing. Mix lime juice, honey, cumin and garlic. Then miix in oils to combine. Set aside.
  2. Skin adn thinly slice the sweet potatoes and add to pan. Boil kettle and place over the sweet potatoes, fill half the pan. Leave for 30 minutes.
  3. Salad. Place salad ingredients in a large bowl. Stir to combine. Add dressing and stir to coat all ingredients.
  4. Cook sweet potatoe, now soft shouldnt take too long.
  5. Rinse the water before mashing the potato.
  6. Now mix in jerk seasoning, (Optional: chilli, 2 Tbsp coconut milk)
  7. Heat frying pan. Place tortilla down spread evenly jerk potato mix then top with red leisceter cheese.
  8. Cook both sides before serving.
  9. Voila!
http://www.hangryjerk.com/2016/09/30/jerk-sweet-potato-quesadillas-w-mexican-salad/

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Jerk Beef w/ Tangy Salad & 3 Spice Comparison

Jerk Beef w/ Tangy Salad

The jerk beef used in this dish was also a dry rub comparison of, Schwartz Jamaican Jerk Spice, Dunns Rivers Jamaican Seasoning and my own personal jerk spice blend.

The meat was divided into three, marinated in the dry rub and left for two hours. Then they were all added to a hot frying pan. Seperated by sliced pineapple and red pepper. Whilst cooking, some  coconut oil was added to each. They all went through the same cooking methods.

Additionally, a piece of seasoned jerk beef was then coated with brown sugar to give the sticky sweet taste. Another taste trial.

The result was clear. Schwartz was the sweetest, Dunns Rivers more mild (perfect for curries) and my own had the most flavour. Though it still needs some adjustments to improve it.

What I would like to do next is try a Dunns Rivers curry. And try Schwartz mixed with brown sugar to a dry rub.

Jerk Beef w/ Tangy Salad & 3 Spice Comparison

Jerk Beef w/ Tangy Salad & 3 Spice Comparison

Ingredients

  • Carrot, grated
  • 1/4 red cabbage, finely shredded
  • 2 small red onion, finely sliced
  • handful coriander leaves
  • Cucumber
  • Tangy Salad dressing
  • 2 Tbsp lime juice
  • 1 Tbsp groundnut oil
  • 1/4 tsp Birds Eye Chilli
  • 1 Tbsp brown sugar
  • Jerk Beef
  • Coat beef in favoured spice (I compared Schwartz Jamaican Jerk Spice, Dunns Rivers Jamaican Seasoning and my own spice blend)
  • Pineapple, sliced and diced
  • Red Pepper Sliced from whole

Instructions

  1. Jerk Beef. Coat the beef in jerk spice and sit in fridge for two hours.
  2. Salad. Tip the carrots, cabbage and onions into a bowl.
  3. Salad Dressing. Make the dressing by stirring the ingredients together until the sugar has dissolved. Pour over salad, tossing the vegetables in the dressing. Add the herbs, toss again, then scatter over the peanuts.
  4. Put red pepper and pineapple in hot frying pan.
  5. Add Jerk Beef and cook till meat cooked through.
  6. Serve. Voila!
http://www.hangryjerk.com/2016/09/25/jerk-beef-w-tangy-salad-3-spice-comparison/

Thai Tuna Curry

#hangryjerk

Thai Tuna Curry

Ingredients

  • 1/2 Red Onion
  • 2 Handfuls of Spinach
  • 1/2 Brocoli (Cut into 1-2cm size)
  • 2 Tin's of Tuna
  • 30g of Fresh Coriander (Crushed & Cut very finely)
  • 190g of Garden Peas
  • 1/2 Large Courgette (Sliced in half, then again. Then cut finely)
  • 4/5 Spring Onions (Diced)
  • 1 Red Pepper
  • 2 Tsp Garlic Puree
  • 2 Tsp Tomato Puree
  • 4 TBsp Light Soy Sauce
  • 1 Coconut Milk Can
  • Two Tablespoons of Groundnut Oil
  • Spices
  • 2 TBsp Ground Coriander
  • 2 TBsp Ground Cumin
  • 2 Tsp of Tumeric
  • 1/2 Tsp Birds Eye Chilli (very mild, add more for spicer variations)
  • 1 Tsp Ground White Pepper
  • Noodles or Rice

Instructions

  1. Add Ground Nut oil to hot wok with Garlic Puree & Spring Onions.
  2. Once sizzling add Red Onion, Red Pepper,
  3. Now add rest of the vegetables and Fresh Coriander.
  4. Spread Soy Sauce and Sea Salt over vegetables. Mix in.
  5. After 5 minutes add Spices. Mix it and simmer for 5 minutes.
  6. Add Tuna and mix in till fully spread and cook for 5 minutes.
  7. Add Coconut Milk, cook till boils, then simmer until ready to serve.
http://www.hangryjerk.com/2016/09/22/thai-tuna-curry/