Posts in "recipes" category

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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Thai Coconut Cashew Curry 

Thai Coconut Cashew Curry w/ long grain rice and lettuce

Thai Coconut Cashew Curry 

Prep Time: 10 minutes

Cook Time: 20 minutes

Serving Size: 4

Ingredients

  • Cashews (Decent handful)
  • 1/2 Aubergine
  • 1 Green Pepper
  • 1 Red Onion
  • Chillis
  • Coconut milk
  • lemon grass
  • Black Pepper
  • Sea Salt
  • 1 Tablespoon Light Soy Sauce
  • Groundnut Oil
  • Fresh Coriander
  • 1/2 Tablespoon of Ground Cumin
  • 2 Tablespoon of Honey
  • 1 Tablespoon of tomato puree
  • 2 teaspoons of garlic puree

Instructions

  1. Heat pan till hot, pour groundnut oil in, and brown the cashews
  2. Add aubergine, red onion, green pepper, cook until onion soft and aubergine
  3. Cut fresh coriander and chuck it in the mix with two grinds of sea salt and 1/2 tablespoon of black pepper
  4. By this point the groundnut will of been absorbed. Pour a tablespoon of light soy sauce, lemon grass, honey
  5. Add the tomato and garlic puree and mix in thoroughly
  6. Once the tomato and garlic puree has mixed in add the coconut milk and cook untill you have a nice thick rich nutty sauce.
  7. Serve with rice or noodles. Voila!
http://www.hangryjerk.com/2016/06/23/thai-coconut-cashew-curry/

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/

Spicy East Indian Chicken Legs

east indian chicken

East Indian Chicken

Prep Time: 4 hours

Cook Time: 40 minutes

Serving Size: 4

Ingredients

  • Birds Eye chillis (my go to spice) fresh or jar
  • Chicken wings, drumsticks or thighs
  • Red onions
  • Bunch of fresh coriander
  • Groundnut oil
  • Black pepper
  • Tomato purée
  • 1 teaspoon of sugar
  • East Indian Curry mix recipe

Instructions

  1. Cut chillis and mix tomato purée and East Indian curry mix in with the chicken. Leave over night, about 4-8 hours, just so it sets.
  2. Get a large pan, throw some groundnut oil in, about two tablespoons. Bring to heat, when you start to see faint smoke off the oil, it's ready!
  3. Place the chicken into the pan. Then begin cutting the red onion. I usually slice.
  4. Put the red onion into the pan, turning the chicken, with a pinch of black pepper and teaspoon of sugar. Crunch up, cut and mix in the coriander.
  5. Cook till the chicken is crispy and cooked through. Estimated 20 minutes.
http://www.hangryjerk.com/2016/06/11/east-indian-chicken/

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/

Fried Jerk Chicken with Side Salad

jamaican-jerk-chicken-with-salad - hangryjerk recipe

Fried Jerk Chicken with Side Salad

Ingredients

  • Chicken wings
  • Cornflour
  • Flour
  • Jerk spice mix
  • Black pepper
  • Birds eye chillis or habernero
  • Orange juice
  • Pineapple
  • Lettuce
  • Red onion
  • Honey
  • Soy sauce
  • Cider vinegar

Instructions

  1. Place chicken wings in a bowl, pour in orange juice and set over night 6-8 hours.
  2. Place wings on a towel and allow to
  3. Mix 4/5 tablespoons of corn flour and 2 tablespoons of ordinary flour
  4. Mix 3 tablespoons of Jamaican jerk spice with half a teaspoon of black pepper into the flour
  5. Spread a thin layer on surface place wings on the flour then roll and sprinkle a small amount of flour mix on wing. Repeat for each wing.
  6. Place floured wings on a tray set in fridge for 1-2 hours
  7. Bring oil to lightly smoke, dip in the wings and cook for 15 minutes each side
  8. Take the juice from the pineapple can pour in with cider vinegar, light soy sauce and whisk. Leave to set in the fridge for 30 minutes.
  9. Cut lettuce, red onion, roughly. Place in bowl and mix with pineapple.
  10. Now pour the cider vinegar/soy sauce/honey mix over the salad.
  11. Serve wings with salad. Voilà!
http://www.hangryjerk.com/2016/06/06/fried-jerk-chicken-with-side-salad/