Posts in "hangryjerk recipes" category

Jerk Chicken Curry w/ Sweet Potato Mash & Mexican Salad

Jerk Chicken Curry w/ Sweet Potato Mash & Mexican Salad

Jerk Chicken Curry w/ Sweet Potato Mash & Mexican Salad

Ingredients

  • 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
  • Sweet Potato Mash:
  • 3-4 Medium Sized Sweet Potato
  • Jerk Chick Curry :
  • 4-6 Tbsp Jerk Seasoning
  • 1 Green Pepper
  • 1 Red onion
  • 1/2 Carrot
  • 1 Tin Black Beans
  • 2 Garlic Cloves
  • 1/4 tsp Tomtaoe Puree

Instructions

  1. Skin and thinly slice the sweet potatoes and place them in a pan. Fill with hot water forma kettle.
  2. In a hot pan place a nob of butter, and melt. Then add garlic, tomatoe puree, onion and pepper.
  3. Add Chicken.
  4. Once brown add jerk seasoning, carrot, black pepper and coconut milk.Cook for 30 minutes. Salad. Place salad ingredients in a large bowl. Stir to combine. Add dressing and stir to coat all ingredients.
  5. Add black beans to curr mix.
  6. Serve. Voila!
http://www.hangryjerk.com/2016/10/03/jerk-chicken-curry-w-sweet-potato-mash-mexican-salad/

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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/

Jerk Chicken Drumsticks

Jerk Chicken Drumsticks

Jerk Chicken Drumsticks

Ingredients

  • Seasoning
  • 2 Tbsp Jerk Seasoning Spice
  • 1/2 Lime
  • 1/2 Tsp Dried Thyme
  • 1 Tbsp Soy Sauce
  • 2 Tbsp Pineapple Juice
  • 2 Tbsp Honey
  • 2 Spring Onions (finely chopped)
  • 1 Tbsp Brown Sugar

Instructions

  1. Place ingredients into a bowl and mix thoroughly.
  2. Coat the drumsticks and leave to mariande (1-4 hours)
  3. Cook, ideally on BBQ, or oven or fry (as I do) in a really hot pan
http://www.hangryjerk.com/2016/07/21/jerk-chicken-drumsticks/

Jerk Mackerel w/ Cashew Carrot Salad

Jerk Mackerel w/ Cashew Carrot & Kale Salad

Jerk Mackerel w/ Cashew Carrot Salad

Prep Time: 30 minutes

Cook Time: 20 minutes

Serving Size: 2

Jerk Mackerel w/ Cashew Carrot Salad

Ingredients

  • 2 Mackerel
  • Seasoning
  • 2 Tbsp Jerk Seasoning Spice
  • 1/2 Lime
  • 1/2 Tsp Dried Thyme
  • 1 Tbsp Soy Sauce
  • 2 Tbsp Pineapple Juice
  • 2 Tbsp Honey
  • 2 Spring Onions (finely chopped)
  • 1 Tbsp Brown Sugar
  • Salad
  • 2 Cups of Kale
  • 4 Cups Shredded Carrot
  • 2 cups kale chopped
  • 2 tsp sesame
  • 4 cups finely shredded/grated carrot
  • 1/4 cup thinly sliced red onion
  • 1 cup cashews
  • Salad Dressing (Thanks to Dana the Minimalist Baker )
  • 2 cloves garlic, minced (1 Tsp)
  • 2 Tbsp cashews
  • 2 fresh or dried birds eye chilies
  • 2 Tbsp Maple Syrup
  • 1/4 cup lime juice
  • 2 Tbsp pineapple juice
  • 1 Tbsp soy sauce

Instructions

  1. Coat mackerel in jerk seasoning leave to stand in fridge (Jerk Coating Advice ). Approx 30-60 minutes.
  2. Add garlic, cashews, birds eye chilies, maple syrup, pinapple juice, lime juice to blender.
  3. To a large mixing bowl add kale with some sesame oil.
  4. Add shredded carrot, red onion, cashews. Then coat with the salad dressing
  5. Heat frying pan till hot. Pour jerk sauce in and place mackerel in and cooking till crispy on each side. Approx 5 minutes each side.
http://www.hangryjerk.com/2016/07/18/jerk-mackerel-w-cashew-carrot-salad/

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Fried Jerk Pork Strip Stir Fry 

fried-jerk-pork-strips

Fried jerk pork strip stir fry 

Prep Time: 25 minutes

Cook Time: 1 hour

Serving Size: 4

Fried jerk pork strip stir fry 

Ingredients

  • Pork chops
  • Lettuce
  • Jerk Seasoning
  • Corn Flour
  • Cashew nuts
  • Chilli
  • Honey
  • Soy sauce

Instructions

  1. Cut pork into strips.
  2. Mix jerk seasoning with corn flour and cover pork strips leave to sit in fridge (
  3. Place spring onion, red onion, garlic and chilli cook for 2-4 minutes
  4. Pour the soy sauce & honey in
  5. Shortly after add the udon noodles and cook until the noodles are a lovely rich purple
  6. Then remove from hob
  7. The jerk corn flour covered pork that has sat for 1-4 hours in jerk. Now add lime juice and sit for 20 minutes
  8. Place porkchops and cashew nuts in groundnut oil and sesame seeds until cooked. Voilà!
http://www.hangryjerk.com/2016/07/14/fried-jerk-pork-strip-stir-fry/

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Jerk Pork Stir Fry w/ pear & cinnamon sauce

Jerk Pork Chops w/ Pear & Cinnamon Sauce

Jerk Pork Stir Fry w/ pear & cinnamon sauce

Prep Time: 50 minutes

Cook Time: 30 minutes

Serving Size: 4

Jerk Pork Stir Fry w/ pear & cinnamon sauce

Ingredients

  • Pork chops
  • Yellow or red pepper
  • Red cabbage
  • Udon noodles
  • Jerk seasoning
  • Red onion
  • Garlic
  • Tomato purée
  • Honey
  • Carrot
  • Cashew nuts
  • Groundnut or sesame oil
  • Spring onion
  • Chilli
  • Soy sauce

Instructions

  1. Place half of the cashew nuts in oil and cook till golden brown.
  2. Place spring onion, red onion and chilli in cook for 2-4 minutes
  3. Add tomato & garlic purée and cook till disolved.
  4. Pour the soy sauce in
  5. Place two tablespoons of honey into the stir fry
  6. Shortly after add the udon noodles and cook until the noodles are a lovely rich purple
  7. Then remove from hob
  8. The jerk covered pork that has sat for 1-4 hours in jerk. Now add lime juice and sit for 20 minutes
  9. Place porkchops in groundnut oil and sesame seeds until cooked
  10. Serve by sprinkling the remaining cashew nuts over dish. Voilà!
http://www.hangryjerk.com/2016/07/04/jerk-pork-stir-fry-w-pear-cinnamon-sauce/

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Jerk Aubergine & Halloumi Wrap

jerk aubergine & halloumi wrap w/ spiced mango salad

Jerk Aubergine & Halloumi Wrap

Ingredients

  • Jerk seasoning
  • Aubergine
  • Halloumi
  • Tomatoes
  • Lettuce
  • Wrap
  • Roasted Red Pepper Humous (Optional)

Instructions

  1. Season the aubergine (season recipe here)
  2. Heat frying pan till hot, cook the halloumi & aubergine till almost crispy
  3. After 5 minutes or when starts to sizzle,divide pn in two, place jerk aubergine to the opposite side. Cook till both brown and crispy
  4. Cut lettuce, red onion, and tomatoes and place into the wrap
  5. Once cooked top the salad and serve wraps. Voila!
  6. - Optional - Spiced Mango sauce
  7. Mix, 1 teaspoon of sugar, half a mango, 2 teaspoons of jerk seasoning, chilli cook for 5-10 minutes.
  8. Add Spiced Mango sauce to your hearts desire!
http://www.hangryjerk.com/2016/06/23/jerk-aubergine-halloumi-wrap/

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Slow Cooked Jamaican Oxtail Curry

Ingredients

    Oxtail (£5 worth from butcher)
    1 Scotch bonnet
    1 lime
    Two carrots
    200-400 Grams of potatoes
    Jerk seasoning
    One Spanish onion
    1 coconut milk can
    1 kidney bean can
    400grams chicken stock or 2 chicken stock cubes
    2 teaspoons of garlic
    2 peppers
    2 carrots
    Pinapple Chunks

Instructions

    Cut half of the onion as thinly slice it. Then finely cut te scotch bonnet and cover the oxtail with both ingredients with 4 tablespoons of jerk seasoning. Then leave over night about 8 hours.
    Next cut the rest of the onion and fry in butter till cooked. Place two teaspoons of garlic cloves and two peppers in the frying pan.
    After 5 minutes add 2 tablespoons of jerk seasoning an leave for 10 minutes on a slow simmer.
    Place the oxtail in the frying pan and cook for 25 minutes.
    Now add some stock until half the oxtail is covered. Cook down the stock.
    Then add the remaining stock, lime juice and cook for 20minutes.
    Add the coconut milk and cook till the oxtail is releasing its flavour and the colour starts turning a mossy green.
    Add all ingredients to slow cooker (only add carrots & potatoes 30minutes before serving)

 

Slow Cooked Oxtail curry (Spicy Fruity Flavour)

Prep Time: 8 hours, 45 minutes

Cook Time: 8 hours

Serving Size: 5-6

Slow Cooked Oxtail curry (Spicy Fruity Flavour)

Ingredients

  • Oxtail (£5 worth from butcher)
  • 1 Scotch bonnet
  • 1 lime
  • Two carrots
  • 200-400 Grams of potatoes
  • Jerk seasoning
  • One Spanish onion
  • 1 coconut milk can
  • 1 kidney bean can
  • 400grams chicken stock or 2 chicken stock cubes
  • 2 teaspoons of garlic
  • 2 peppers
  • 2 carrots
  • Pinapple Chunks

Instructions

  1. Cut half of the onion as thinly slice it. Then finely cut te scotch bonnet and cover the oxtail with both ingredients with 4 tablespoons of jerk seasoning. Then leave over night about 8 hours.
  2. Next cut the rest of the onion and fry in butter till cooked. Place two teaspoons of garlic cloves and two peppers in the frying pan.
  3. After 5 minutes add 2 tablespoons of jerk seasoning an leave for 10 minutes on a slow simmer.
  4. Place the oxtail in the frying pan and cook for 25 minutes.
  5. Now add some stock until half the oxtail is covered. Cook down the stock.
  6. Then add the remaining stock, lime juice and cook for 20minutes.
  7. Add the coconut milk and cook till the oxtail is releasing its flavour and the colour starts turning a mossy green.
  8. Add all ingredients to slow cooker (only add carrots & potatoes 30minutes before serving)
http://www.hangryjerk.com/2016/06/13/slow-cooked-oxtail-curry-w-thyme-rice-kidney-beans/

Jerk aubergine w/ coconut rice & tangy salad

Jerk aubergine w/ coconut rice & tangy salad - hangryjerk recipe

Jerk aubergine w/ coconut rice & tangy salad

Prep Time: 35 minutes

Cook Time: 20 minutes

Serving Size: 4

Jerk aubergine w/ coconut rice & tangy salad

Ingredients

    Jerk aubergine
  • 2 tablespoons of tomato ketchup
  • 2 tablespoons of jerk seasoning
  • 1 tablespoons lemon juice
  • 1 teaspoon honey
  • 1 teaspoon lemon thyme, finely chopped
  • 1 dried chilli
  • 1 teaspoon red wine vinegar
  • 1 teaspoon groundnut oil
  • 1 Aubergine
  • Vegetables (courgette, onion, yellow & orange pepper, cherry tomatoes)
  • Coconut rice
  • 4 cups long grain rice
  • 1/2 can Coconut milk
  • 1 can black beans & juice
  • 1 teaspoon of thyme
  • Tangy salad
  • 2 Tbsp vegetable or groundnut oil
  • 2 Tbsp cider vinegar
  • 2 tsp mustard (I used Colmans)
  • 2 tsp granulated sugar
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • 2 clove garlics
  • 1/2 green cabbage
  • 1 carrot
  • 1/2 red onion

Instructions

  1. Cut aubergine into equal size pieces, place in to siv or collander, sprinkle sea salt over and leave for 30 minutes.
  2. Place rice, thyme, black beans in the pan bring to boil, five minutes, drain, then pour in coconut milk and cook till rice is cooked and milk absorbed.
  3. Mix rest of the jerk aubergine ingredients and leave till aubergine ready.
  4. Place mustard, red wine vinegar, oil, sugar, salt and pepper into & mix in a bowl.
  5. Then, peel carrot and shred cabbage and thoroughly mix in with other salad bowl ingredients.
  6. Rinse aubergine then mix in jerk sauce.
  7. Pour jerk aubergine into frying pan cook for 5-10 minutes
  8. Then place vegetables in frying pan with jerk aubergine and cook for a further 5-10 minutes
  9. Serve up and enjoy!
http://www.hangryjerk.com/2016/06/09/jerk-aubergine-w-coconut-rice-tangy-salad/

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