Dunn River's Jerk Seasoning.
Discussion
I have me a bottle of Dunn Rivers Jerk Seasoning. http://www.tesco.com/groceries/product/details/?id...
My question is, what to do with it?
Pure, straight from the jar, it is too hot for the family to eat. I normally mix it with some Reggae Reggae Sauce, but that has long since finished and I dont live in a part of the world that is au-fait with Jamaican food (Austria!), so buying some Reggae is out of the question.
So, what can I do? Can I mix it with ketchup? Or do any of our resident chef's have any ideas?
Cheers!
My question is, what to do with it?
Pure, straight from the jar, it is too hot for the family to eat. I normally mix it with some Reggae Reggae Sauce, but that has long since finished and I dont live in a part of the world that is au-fait with Jamaican food (Austria!), so buying some Reggae is out of the question.
So, what can I do? Can I mix it with ketchup? Or do any of our resident chef's have any ideas?
Cheers!
Consider yourself truly blessed - Dunn's River Jerk Paste can be difficult to find.
I think it's as close to home made that I use it if I don't have any fresh Scotch Bonnets to hand, as supplies of these are often sporadic locally.
Let it down with a tbs of oil per tbs of paste, and mix well. About 4 tbs of each will do a Kg of chicken thighs.
Cut three deep slashes into each thigh and rub well with the marinade. Wearing vinyl gloves will get it into all the crevices without burning your eyes out when you come to remove your contact lenses.
Marinate for 24 hours then BBQ indirect and low. It's still nice baked in the oven, but you really want the flavours of the smoke to permeate the meat.
I think it's as close to home made that I use it if I don't have any fresh Scotch Bonnets to hand, as supplies of these are often sporadic locally.
Let it down with a tbs of oil per tbs of paste, and mix well. About 4 tbs of each will do a Kg of chicken thighs.
Cut three deep slashes into each thigh and rub well with the marinade. Wearing vinyl gloves will get it into all the crevices without burning your eyes out when you come to remove your contact lenses.
Marinate for 24 hours then BBQ indirect and low. It's still nice baked in the oven, but you really want the flavours of the smoke to permeate the meat.
soad said:
I have a cheaper (powder) version in my cupboard. 
Does. Not. Compute.Meanwhile, here's my favourite recipe to make jerk marinade from fresh:
SPICY JERK SAUCE
• 1 big bunch of green onions or a couple smaller bunches
• 2 tbs soy sauce
• 2 tbs vegetable oil
• 1 tbs salt
• Juice of 1 lime
• 1/2 tsp dried thyme, or 1 tbs fresh thyme
• 1 tbs allspice
• 1-10 scotch bonnets. Start with a small amount and add more lately if you think it needs it.
• 1 thumb sized knuckle of ginger (don’t worry about peeling it; just blend it up skin and all!)
• 3 cloves of garlic
• 1/2 a small onion
• 2-3 tbs of brown sugar
COOKING INSTRUCTIONS:
Mix it all together into a blender and turn it into a puree. Don’t add more water, if you’re having trouble getting it all blended, just keep turning off the blender, stirring it up, and trying again. Eventually it will “take” and start to blend up nicely.
Now taste it. It should taste pretty salty, but not unpleasantly puckeringly salty. If you think it’s perfect, and would enjoy it as a table sauce, add a bit more salt. You want this to sort of brine the meat as it marinates. It won’t taste too salty when you eat it with the meat, it will taste great!
You can also now throw in more chillies if it’s not spicy enough for you. If it tastes too salty and sour, try adding in a bit more brown sugar until things seem good and balanced.
Cheers for the hints, tips and ideas guys!
Made a batch if this the other day; some marinaded with the seasoning straight up, and others mixed with a little ketchup to kill the heat/bring out some sweetness. Both worked a treat, now waiting to fire the BBQ up in in the next few weeks to get that proper bbq'd/smoked taste. Mmmmmmmm.
Made a batch if this the other day; some marinaded with the seasoning straight up, and others mixed with a little ketchup to kill the heat/bring out some sweetness. Both worked a treat, now waiting to fire the BBQ up in in the next few weeks to get that proper bbq'd/smoked taste. Mmmmmmmm.
I can't stand the stuff personally but with my routes it tends to get served quite a lot at family meals. That being said I'd mix it with some oil to dilute it a little if I had to.
The nicest jerked food I've had was steamed/fish.
Whole fish usually snapper. But any fish can work. Trout is surprisingly nice.
Stuff the fish with chopped okra, onions garlic and some thyme.
Smother the fish in jerk sauce
Spread some butter lightly over a sheet of foil.
Wrap the fish in the foil and wack in the oven.
The nicest jerked food I've had was steamed/fish.
Whole fish usually snapper. But any fish can work. Trout is surprisingly nice.
Stuff the fish with chopped okra, onions garlic and some thyme.
Smother the fish in jerk sauce
Spread some butter lightly over a sheet of foil.
Wrap the fish in the foil and wack in the oven.
Miguel Alvarez said:
I can't stand the stuff personally but with my routes it tends to get served quite a lot at family meals. That being said I'd mix it with some oil to dilute it a little if I had to.
The nicest jerked food I've had was steamed/fish.
Whole fish usually snapper. But any fish can work. Trout is surprisingly nice.
Stuff the fish with chopped okra, onions garlic and some thyme.
Smother the fish in jerk sauce
Spread some butter lightly over a sheet of foil.
Wrap the fish in the foil and wack in the oven.
Are you named after Miguel Alvarez from Oz?The nicest jerked food I've had was steamed/fish.
Whole fish usually snapper. But any fish can work. Trout is surprisingly nice.
Stuff the fish with chopped okra, onions garlic and some thyme.
Smother the fish in jerk sauce
Spread some butter lightly over a sheet of foil.
Wrap the fish in the foil and wack in the oven.
Easy Jamaican Stew!
Can be done with Pork, beef or Lamb
Dice desired meat into thick chunks
Do the same with onions and sweet peppers and shred some carrot with a peeler into long thin strips
Heat some oil in a heavy pan
Brown and stir in some Jerk paste, toss around until evenly covered.
Transfer to Slow Cooker
Add Veg and a tin of sweetcorn
Add coconut milk
cook on low for 4-5 hours {if the sauce splits stir in some cornflower) has happened a couple of times, the key is not to get it too hot.
Serve with rice and peas
From the slow cooker thread
Can be done with Pork, beef or Lamb
Dice desired meat into thick chunks
Do the same with onions and sweet peppers and shred some carrot with a peeler into long thin strips
Heat some oil in a heavy pan
Brown and stir in some Jerk paste, toss around until evenly covered.
Transfer to Slow Cooker
Add Veg and a tin of sweetcorn
Add coconut milk
cook on low for 4-5 hours {if the sauce splits stir in some cornflower) has happened a couple of times, the key is not to get it too hot.
Serve with rice and peas
From the slow cooker thread
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