Jerk Recipes

Source: Jerk Barbecue from Jamaica, Helen Willinsky

JERK RUB – Makes 8 oz (225 g)

Making a paste of spices, herbs and onions is the authentic method of preparing jerk flavouring. You rub the paste into the uncooked meat to add flavour. This is a medium-hot paste but it can be made hotter with the addition of more hot peppers or hot pepper sauce. If you want a milder flavour, remove the seeds and membranes containing the seeds from the peppers before grinding them.

INGREDIENTS

1 onion, finely chopped
(100 g) 4 oz finely chopped scallions
2 teaspoons fresh thyme leaves
2 teaspoons salt
1 teaspoon ground Jamaican pimento (allspice)
1/4 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
4-6 hot peppers (Scotch bonnet or habanero) finely ground
1 teaspoon ground black pepper

Blend the ingredients together in a food processor to make a paste. This can be stored in a screw-top jar in the refrigerator for up to one month.

JERK MARINADE – Makes about 12 fl oz (360 ml)

INGREDIENTS

1 onion, finely chopped
(100g) 4 oz finely chopped scallions
2 teaspoons fresh thyme leaves
1 teaspoon salt
2 teaspoons sugar
1 teaspoon ground Jamaican pimento (allspice)
1/2 teaspoon nutmeg
1/2 teaspoon ground cinnamon
1 hot pepper, finely ground
1 teaspoon black pepper
3 tablespoons soy sauce
1 tablespoon cooking oil
1 tablespoon cider or white vinegar

JERK CHICKEN – Serves 6-8

Ingredients

2 chickens, approximately (1 1/2 kg) 3 1/2 lbs each
(360 ml) 12 fl oz Jerk Marina de, as above

1. Rub the chicken with the jerk marinade; marinate in the refrigerator for at least 4 hours.

2. For the authentic flavour, build a fire in the grill with a combination of coals and pimento (allspice) wood.

3. Place the chicken pieces on the grill over the white-hot coals, skin side down. This will grease the grill and prevent the chicken from sticking. Baste frequently and turn the chicken every 10 minutes or so.

4. Over a slow fire, which is preferred, the chicken will cook in approximately 1 1/2 to 2 hours. Over a hotter grill, the chicken will take 30 to 40 minutes. The chicken is done when the flesh feels firm and the juices run clear when the meat if pricked with a fork.

JERK-ROASTED SUCKLING PIG – Serves 12-15

Roasted suckling pig is one of the dishes that are served when we entertain lavishly for large gatherings. Generally it is prepared and brought in by someone who specializes in “roast pig”. Traditionally, a suckling pig is roasted on a spit over a wood fire, but if you have a large enough oven, you can prepare suckling pig at home.

INGREDIENTS

1 suckling pig, dressed and well cleaned
(approximately 4 Vegetable oil
Salt and pepper

FOR THE JERK PASTE
4 onions, finely chopped
(350 g) 12 oz finely chopped scallions
4 tablespoons dried thyme leaves
(50 g) 2 oz salt
2 tablespoons ground Jamaican pimento (allspice)
1 teaspoon ground cinnamon
4 hot peppers, seeded
1 tablespoon ground black pepper
(125 ml) 4 6 cloves garlic

FOR THE STUFFING
2 or 3 white potatoes, cooked and mashed
2 or 3 sweet potatoes, cooked and mashed
2-3 tablespoons butter

DIRECTIONS

1. Preheat the oven to 350′F/180′C/Gas Mark 4.

2. Combine the paste ingredients in a food processor. Rub the inside of the pig with the paste, reserving approximately1 tablespoon to mix with the stuffing.

3. Mix together the white and sweet potatoes, butter and remaining tablespoon of jerk paste, until well blended. Loosely pack the stuffing inside the pig and close the pening with skewers, or sew together. Draw the legs back and tie with string. Stuff the mouth with a piece of aluminum foil to keep it open as it roasts.

4. Place the pig on a rack on a large baking pan, so that the fat will drain off and the skin will remain crisp. Roast until done, allowing 15 minutes per pound, or for 2 to 2 Mark 2 and the juices should run clear if you pierce the thigh with a fork or the tip of a knife.

5. Remove the pig from the oven and place on a heated platter. Remove the foil from the mouth and replace it with and apple. Let the pig rest at room temperature for 10 to 15 minutes before serving. Serve with baked plantain and roasted breadfruit.

JERK CHICKEN WRAP – Serves 4

INGREDIENTS

4 10-11-inch flour tortillas
1/4 lb (110 g) boneless, skinless chicken breasts, cut into 1-inch cubes
Salt and grounded black pepper
1/2 teaspoon ground cinnamon
1/4 teaspoon allspice
1/3 cup liquid jerk seasoning
2 cups cooked long grain rice, warm
3/4 cup diced fresh pineapple (1/2-inch cubes)
1/4 cup chopped macadamia nuts
3 tablespoons chopped fresh mint
2 teaspoons fresh lime juice

DIRECTIONS

1. Pre-heat the oven to 400′F/200′C/Gas Mark 6

2. Combine the chicken with the salt and lack pepper, cinnamon and allspice in a bowl. Add the jerk sauce and tossto coat evenly. Spread the chicken mixture evenly into a foil lined baking pan, and bake until the chicken is cooked through, 10-15 minutes.

3. Add the rice, pineapple, nuts, mint, and lime juice and mix thoroughly. Divide among the tortillas and wrap.

JERK LOBSTER WITH BUTTER SAUCE - Serves 4

The spicy butter sauce is wonderful with many different types of seafood.

INGREDIENTS

4 Rock Lobster tails (200-225 g/7-8 oz each)
Melted butter
1 teaspoon Jerk Rub
FOR THE BUTTER SAUCE
(100 g) 4 oz butter
1 scallion, including green top, thinly sliced
2 teaspoons lime juice, or to taste
2 to 3 drops hot pepper sauce, preferably scotch bonnet pepper sauce, or to taste.

1. Prepare a fire in the grill. While the coals burn down, make the Butter Sauce: melt the butter in a small saucepan; add the scallion and sauté lightly until just golden. Add the lime juice and hot pepper sauce to taste. Set aside.

2. To prepare the lobster tails, cut the top membrane with kitchen shears and discard. Use your hand to loosen the meat from the shell, leaving the tail section attached. Brush each tail with melted butter and approximately teaspoon of Jerk Rub.

3. When the coals are whitish grey, grease the grill and place the tails meat side down. Cook for 2 to 3 minutes. Turn the tails over and continue cooking until done, approximately 7 to 9 minutes. By cooking the lobster with the shell side down most of the time, you will help preserve its natural juices. The lobster is one when it turns opaque. Don’tworry if the shell chars. (If you prefer, you can broil the lobster in the oven: broil the tails, meat side down, for 2 to 3minutes. Then turn and broil for about 4 minutes more.)

4. Serve immediately with the Butter Sauce and garlic bread.