Jerk Chicken

Prep Time10 mins
Cook Time1 hr 30 mins
Total Time1 hr 40 mins
Course: Main Course
Cuisine: Caribbean
Servings: 4

Equipment

  • Knife
  • Spoon
  • Large bowl
  • Oven baking tray
  • Plastic bag (optional)

Ingredients

  • 500 g Boneless Chicken Thigh
  • 2 tbsp Frank&Co Jerk Seasonin' Paste or Dry Rub
  • 1 Sliced Onion
  • 1 tbsp Dark Soy Sauce (optional)
  • ½ tsp Ground Black Pepper
  • ½ tsp Salt

Coriander Sauce (Optional)

  • Sliced onion Reserve about ½ from the marinade
  • 4 tbsp Finely chopped coriander
  • 350 ml Water
  • Salt To taste

Instructions

Method - Jerk Chicken

  • Prepare the chicken by washing with water and dry with paper towel. Take care to clean hands and touched surface afterwards.
  • Place the chicken in a bowl with the other ingredients and rub in well, all the chicken pieces should be well coated.
  • Transfer the chicken and seasoning into a bag, seal and refrigerate at least 3 hours or preferably overnight in the refrigerator.

Cooking

  • Preheat oven to 180°c
  • Place the chicken and onions into a roasting tin, making sure the chicken is on top of the onions.
  • Roast in the oven for 90 minutes check after an hour and turn if necessary.
  • When the chicken is cooked juices run clear.
    Serve with rice and peas and a good splash of Frank&Co Jerk Sauce.

Method - Coriander Sauce

  • Reserve the onions used to marinate the chicken and put in a small sauce pan.
  • Approximately 1 hour into the roasting of the chicken there should be a good amount of stock in the tin, pour the stock onto the onions and add about 350 ml of water. Whilst the chicken is still in the oven, bring the sauce to the boil and leave to simmer for 15 minutes.
  • Add the chopped coriander and leave to simmer and reduce for 30 minutes.
  • Take the saucepan off the hob and blend the sauce with a stick blender until smooth.
  • Taste and adjust the seasoning. 

Pour over the chicken.

    Escovitch Fish

    Fried fish with spicy escovitch sauce
    Prep Time30 mins
    Cook Time30 mins
    Total Time1 hr
    Course: Main Course, Snack
    Cuisine: Caribbean
    Keyword: Piquante, Spicy
    Servings: 3
    Cost: £10

    Equipment

    • Frying Pan
    • Serving Dish
    • Chopping Board
    • Sharp knife
    • Spoon

    Ingredients

    • 3 Red Bream
    • 1 Lime Juice
    • 2 tbsp  Frank&Co Fish Seasonin’ Rub
    • 1 tsp Sea Salt
    • Rapeseed Oil For shallow frying

    Escovitch Liquor

    • 1 Large Onion Sliced
    • 1 Red Bell Pepper Sliced
    • 1 Green Bell Pepper Sliced
    • 2 tbsp Frank&Co Escovitch Pickle
    • 75 ml White Wine Vinegar
    • 1 tsp Rapeseed Oil

    Seasoned Flour

    • 250g Plain Flour
    • 2 tbsp Frank&Co Fish Seasonin’
    • ½ tsp Sea Salt

    Instructions

    Method

    • Clean and wash fish. Score the fish 3 times on each side with a sharp knife and place on a plate.
    • Drizzle with freshly squeezed lime juice and sprinkle with fish seasonin’ and salt on each side of the fish and leave to for ½ hour.
    • Mix all the ingredients for the escovitch sauce in a bowl and set aside.
    • Mix the flour, fish seasonin’ and salt on a plate.
    • Dust the fish in the flour mixture and shake off any excess before frying.
    • Pour oil in a heavy based frying pan so it is approximately 1cm deep for shallow frying. Heat the oil until it is around 180°c.
    • Fry the fish for 5 minutes on each side, until golden brown. Remove from the pan and place on a paper towel to soak up any excess oil.
    • Strain the escovitch vegetable mixture through a sieve and reserve vinegar. In a clean frying pan heat 1 tsp oil. Add the vegetable mixture and cook on a low to medium heat for 5-7 minutes. Reduce the heat to low, then add the reserved vinegar cover and cook for a further 3 minutes.
    • Place the fried fish in a serving dish and pour the hot vegetable mixture over the fish.

    Serve with fried dumplings, plantain and rice and peas. 

      Roast Red Bream

      Prep Time30 mins
      Cook Time50 mins
      Total Time1 hr 15 mins
      Course: Breakfast, Main Course
      Cuisine: Caribbean
      Servings: 4
      Cost: 10

      Equipment

      • Oven Dish
      • Sharp knife

      Ingredients

      • 4 Red Bream
      • 1 Large Onion Sliced
      • 1  Lime Juiced
      • 2 tbsp Frank&Co Fish Seasonin’ Rub
      • 1 tsp Sea Salt
      • Rapeseed Oil For drizzling

      Instructions

      • Preheat oven to 200°c.
      • Clean and wash fish. Score the fish 3 times on each side with a sharp knife and place in an oiled oven dish.
      • Drizzle with freshly squeezed lime juice.
      • Sprinkle fish seasonin’ and salt on each side of the fish.
      • Arrange the onion around the fish and sprinkle with ½ tsp fish seasonin’.
      • Drizzle the fish with rapeseed oil and cover the dish with foil.
      • Roast in hot oven for 50 minutes.
      • Remove the foil after 25 minutes, return to the oven and cook for a further 25 minutes until golden brown.

      Serve with hard dough bread and salad.     

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