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Slow Cooked Chilli w/ Cheesy Nachos

hangryjerks rejoice big ole chilli meal

8 hour Slow Cooked Chilli w/ Nachos & Cheese

Prep Time: 35 minutes

Cook Time: 8 hours

Serving Size: 4-6

Ingredients

  • Mince Meat
  • 2-3 Garlic cloves
  • Spanish Onion
  • Peppers (RED)
  • Tin tomato
  • Tin of Baked beans
  • Tin of Black beans
  • 2 beef oxo cubes
  • 1-2 chillis
  • 2 teaspoons of American Mustard
  • Black Pepper
  • Sea salt
  • Smoked Paprika
  • Cayenne Pepper
  • Nacho Cheese
  • 2 tablespoons of unsalted butter
  • 2 tablespoons of flour
  • 2-4 tablespoon of Mature chedder (I used red leister)
  • 1 teaspoon of cayenne pepper
  • Pinch of salt

Instructions

  1. First place chopped onions, peppers, in pan and cook until onions are cooked and soft.
  2. Then add the garlic and cook for two minutes.
  3. Add the mince meat cook until brown
  4. Mix salt and black pepper
  5. Then place the ingrediants thus far into slow cooker, two beef stock cubes, and 400ml water
  6. Once the water has absorbed the juices of the ingredients, add the tin of tomatoes and mustard.
  7. Around hour before serving add remaining ingrediants and cook on low simmer
  8. For the Cheese
  9. About 30 minutes before dishing up the chilli, add butter to a frying pan until melted.
  10. Add the flour and make sure that theres no lumps and its all lovely and smooth.
  11. Melted the cheese into the mix with the teaspoon of cayenne pepper.
  12. Dish up and enjoy (Compulsary)
http://www.hangryjerk.com/2016/06/20/8-hour-slow-cooked-chilli-w-nachos-cheese/

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/

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