Curry prawns

Ingredients

• 2 lb shrimps (peeled & de-veined)

• 3 sprigs of thyme

• ¾ teaspoon salt

• ¾ teaspoon black pepper

• 3 tablespoons curry powder

• 1tsp The jerk House Yellow pepper sauce

• 3 tablespoons butter or oil

• 1 large tomato diced

• 3 Tbsp Coconut milk

• ½ cup water

• 1 onion, chopped

• 1 Green bell pepper (julienned)

• 1 Red bell pepper (julienned)

• 3 cloves garlic

• 3 blades spring onions

• 2 tablespoon cornflour

 Instructions

1. Wash the shrimp with vinegar and water (If frozen, thaw and defrost the shrimp fully. Add to a contain and run cold water on it for 5 minutes or more).

2. Season the shrimp with curry, black pepper and salt.

3. Set it aside shrimp in a covered container or a ziplock bag so it marinates.

4. Warm the oil or butter in a saucepan on medium-high heat.

5. Sauté sliced seasonings (onion, Green bell pepper, Red bell pepper, cloves garlic, tomato diced, sprigs of thyme) in oil or butter.

6. Add the shrimps to the saucepan.

7. Add coconut milk.

8. The jerk House Yellow pepper sauce.

9. Cook for 8 minutes or until the shrimp is pink.

10. Mix corn-starch and water. Add the mixture. Add curry if needed.

11. Season with more salt & pepper if needed.

12. Cook for 5 minutes until fully cooked.

13. Serve hot with white rice.

Vegan Jerk burger

Ingredients

• 400g Red Kidney beans (Drained)

• 1 Large Finely grated carrot

• I large finely chopped onion

• 2 x cloves of garlic

• 85g Panko Breadcrumbs

• 1 or 2 Tsp of The Jerk House Jerk Seasoning -Dependent on spice)

• 2 TBSP Coconut or olive oil

 Directions

1. Heat 1 TBSP of the oil in a small pan over a medium heat, add the onion and cook for between 8-10 minutes until soft and slightly caramelised then set aside.

2. Add, the Red Kidney beans, to the bowl, grated carrots, caramelised onion, Cloves of Garlic, Breadcrumbs, Jerk House, Jerk seasoning. Mix everything together until it forms a sticky, thick mixture.

3. Divide the mixture into 4 and form each into a burger shape. Place in the fridge for an hour to set and help secure the shape.

4. When ready to cook , heat the remaining oil in a griddle pan or skillet ( or just a frying pan) and place over a medium-high heat , Once hot , Place the burgers in the pan and cook for approximately 6-7 minutes , then flip over and cook for a further 5-6 minutes on the other side until golden brown and cooked through.

To Assemble

1. 4 X Buns (Vegan)

2. Shredded iceberg lettuce

3. Crushed Avocado

4. Sliced tomato

5. The Jerk House BBQ sauce

Rasta pasta

Ingredients

• 500G Dried Penne Pasta

• 1 TBSP coconut oil

• 1 Medium Onion diced

• 1 Medium Red onion diced

• 4 Spring onions sliced

• 4 Cloves finely chopped Garlic

• 1 TBSP The Jerk House Jamaican Jerk seasoning

• Large handful of fresh Thyme sprigs

• 1 Red Bell Pepper, deseeded and thinly sliced

• 1 Green Bell Pepper, deseeded and thinly sliced

• 1 Yellow Bell Pepper, deseeded and thinly sliced

• 1 X 400ml can of coconut Milk

• 250g Vegan Cheese Grated

• 1 TSP Salt

• 1 TSP Freshly ground black Pepper

• 1 TSP Freshly ground pimento (Allspice)

Directions

1. First bring a large saucepan of salted water to boil. Add the pasta and cook accordingly to the packet instructions, then drain and set aside

2. While the pasta is cooking medium heat, heat the coconut oil in a large frying pan, over a medium heat. Add your onions, spring onions, Garlic, and TSP of The Jerk House Jerk seasoning, then cook down for 5-7 minutes, until the vegetables are soft.

3. Add The thyme sprigs, Tomatoes and bell peppers and mix all the vegetables together. Now add the coconut milk and grated cheese and mix it all in.

4. Season with salt, black pepper and pimento and mix it all into the fusion of flavours., allow to simmer for a few minutes, then fold the veggies through the drained pasta before serving.

Ital bean curry

Ingredients

• 2 tbsp. coconut oil.

• 1.5 medium onion finely diced

• 4 garlic cloves diced

• 2 tbsp. curry powder

• Itsp Turmeric

• 400ml coconut milk

• 1 carrot grated

• 2 red bell pepper finely chopped

• 1 tsp.  pimento/ All spice powder

• 1 tsp. Dried thyme or 4 sprigs of fresh thyme

• 1tsp Ginger

• 1 tsp. sea salt

• 1 tsp. Black pepper

• 1 tsp. 1 The Jerk House Red scotch bonnet pepper

• 150g coriander finely chopped.

Directions

1. In a large frying pan, add some coconut oil on a medium heat then add onions and garlic, Ginger then sauté for up to 5 minutes., then add curry powder and cook down until brown.

2. Add coconut milk then stir to create a coconut curry sauce. Add carrots and bell peppers, pimento seeds and dried thyme then to mix to create a thick curry paste.

3. Now add in sea salt, black pepper, and scotch bonnet pepper, then continue to mix until sauce starts to boil

4. Add Peas and beans to the pan, mix and simmer until fully cooked then garnish with fresh coriander. Serve with steamed white rice and plantain.

Jerk chicken

Ingredients

•  3- 4 TSP The Jerk House seasoning Marinade (According to Taste)

• 8 pieces bone-in chicken drumsticks and thighs

• 1 Whole Lime (Used for washing/cleaning chicken)

 Instructions

1.  Wash and clean chicken with lime or lemons

2. Rub your chicken with your marinade (make sure you drench it to ensure maximum flavour).

3. You can now place your chicken in the refrigerator in a Ziplock bag or covered bowl for a few hours (I prefer to do it overnight).

4. Place your chicken in a baking pan lined with aluminium foil.

5. Bake chicken for approximately 20 minutes until it is crisp and brown.

6. You can then flip your chicken parts in your baking pan to do the other side. and let it bake an additional 20 minutes.

7. You can use the leftover marinade and add it to your excess grease from the baking pan and sauté for about 10 minutes. (This makes for a delicious gravy and or dipping sauce)

8. Serve with Rice & Peas or boiled Basmati rice

Jamaican chicken curry

Ingredients

• 2 KG Chicken, chopped in small pieces (skin removed)

• Lemon juice (for rinsing chicken)

• Salt and Black pepper, as per taste

• 6 tablespoons Curry Powder

• 4 garlic cloves, minced

• 1/2 red and green bell pepper, finely chopped

• 1 onion, chopped

• 1 teaspoon Cumin seeds, not powder

• 1 teaspoon Dried thyme or 2 sprig fresh thyme

• 2 tablespoon Tomato ketchup

• 1 or 2 tablespoon The jerk House scotch Bonnet red hot pepper sauce (depending on taste)

• 3 cups Water

• 2 Medium sweet potatoes, cut in 6/8 pieces each (Cubed)

• Oil for cooking

Directions

1. Wash the chicken well with water and then with lemon juice. Again rinse it with cold water and pat dry using a paper towel.

2. Sprinkle some salt, pepper, chopped garlic and curry powder on the chicken and rub them well all over it.

3. Place the seasoned chicken in the refrigerator and let it rest for an hour.

4. Heat some oil in a saucepan and put some cumin seeds in it. Once they start tempering, add the onions and peppers. Sauté till the onions turn brown.

5. Add some pepper sauce, fresh thyme and curry powder and mix it well.

6. Sprinkle some salt and pepper and add ketchup to it. Continue to stir as it cooks.

7. Pour in some hot water and let it boil. Once it starts to boil, add the chicken pieces and cover them with the sauce. Add more water if needed and let it boil.

8. Mix in the potatoes and cook it covered over reduced flame till the chicken it thoroughly cooked and the sauce has thickened to desired level.

9. Adjust the salt and pepper levels, as needed. Serve hot.