Organic Jamaican Jerk
£3.50
Full of the character of relaxed, hot Caribbean life, Jamaican Jerk Seasoning definitely takes its influences from Africa with hints of British and American cuisine which is brought together into a dazzling whirl of flavours redolent of the sunny Caribbean. Relax, take it easy and have a good time.
Use Steenbergs organic Jamaican Jerk with pork and chicken, as well as meatier fish. This is quite a sweet rub and for a really easy (and addictive) supper just rub on some pork chops and bake or grill – it couldn't be simpler.
Try combining this Caribbean mix with olive oil and white wine vinegar to make a salad dressing. Add some to your beef burger mix or roast pork gravy for a lift on a Sunday!
Additional information
| Weight | .06 kg |
|---|---|
| Ingredients | organic allspice, organic thyme, organic onion, organic garlic, organic cracked black pepper, organic cassia, organic paprika, organic chilli, organic nutmeg, organic ginger. |
Spicy & fruity jerk chicken burgers
Traditionally jerk chicken is marinated then cooked on a fire, but this recipe is done a little differently, using a slow cooker or an oven on a very low temperature, so the meat just falls of the bone.
This tasty recipe has been developed by GreatBritishGrub.co especially for Steenbergs Organic Jamaican Jerk.
(serves 2)
- 2 large chicken legs
- 1 tbsp honey
- 2 tsp brown sugar
- 2 cloves of garlic
- 1 tbsp soy sauce
- 1 heaped tbsp Steenbergs Jamican Jerk
- 1 lime – zest and juice
- 25g fresh ginger
- 1 red chilli
- 3/4 pint of organic juice
- ciabatta buns, lettuce and mayonnaise to serve.
Start by placing the chicken in the slow cooker (or an ovenproof saucepan with lid if you aren’t using a slow cooker). Sprinkle over the jerk seasoning and rub into the chicken making sure you get some of it underneath the skin. Finely slice the fresh ginger, garlic and chilli and add to the meat along with the zest and juice of a lime. Drizzle in soy sauce, honey and brown sugar and cover in orange juice before setting the slow cooker to low (or the oven to 100 degrees C). Add plenty of salt and pepper and pop the lid on.
Leave to cook for at least 6 hours, until the meat just falls off the bone. Remove the meat from its juices and sieve the remaining liquid into a little saucepan. Reduce on a high heat for 30 minutes until the liquid gets a little thicker.
Whilst the sauce is reducing pull the chicken off the bone and it will naturally fall into lovely little strips. Once the juices have thickened add them to the pulled chicken and you’re ready to assemble the burgers.
Slice the buns in half and place them open side down into a dry hot frying pan. Toast them for about 2 minutes each until they start to blacken a little. Finally, layer up the buns with a tsp. of mayo and a little lettuce then top with the pulled jerk chicken.
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