Curry Recipes Online
Curry Chat => Talk About Anything Other Than Curry => Topic started by: 976bar on June 28, 2010, 05:27 PM
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I made this yesterday and they turned out to be exceptional kebabs. I wish I had taken pics of the paste as it was being made plus pics of them cooking on the BBQ. I will next time but here is the recipe.... :)
Jamaican Jerk Paste
Ingredients:
1 tbsp Oil
2 Onions, finely chopped
2 fresh red chillies finely chopped. (I used 1 scotch bonnet).
1 Garlic clove crushed (I used 3)
1 inch piece of fresh ginger (grated, shredded)
1 tsp dried thyme
1 tsp all spice
1 tsp Tabasco red pepper sauce (I used Crystal)
2 tbsp Rum
2 tbsp lime juice (plus the rind)
Salt and ground black pepper
Method:
Heat the oil in a pan and add the onions and cook for 10 minutes on a low to medium heat until soft and golden in colour. Stir in the chillies, garlic, ginger, thyme and allspice and fry gently for a further 2 minutes.
Stir in the Tabasco or red pepper sauce, rum, lime rind and juice.
Simmer until the mixture forms a dark paste with a rich aroma. Season with salt and pepper, and leave to cool.
Put in a blender and blend until smooth but rough paste.
I made Chicken Kebabs with this yesterday. Cut 4 chicken breasts into 2 inch cubes and add the marinade, add a little extra oil if needed to ensure all the chicken is covered. Pop it into the fridge for around 4 hours.
Thread the chicken onto sticks with pieces of fresh green chopped pepper in between and barbecue until the chicken is done, turning frequently to prevent burning.
Keep a third of the paste back for basting and add a little oil to the paste to make it work while the chicken is on the BBQ. Delicious!!! :)
I also made some Chicken Kebabs with a Thai peanut sauce which my baby gave me the recipe for. I'll also post that on here too :)
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976bar,
this one of my fav all timers. i use chicken and serve in pittas with salsa.
the jerk mix powder can be stored for ages then make the marinade when u need.
jerk mix powder:
onion powder 2 tbsp
dried chives 1 tbsp
dried thyme 1 tbsp
allspice 1 tbsp (important ingredient)
salt 1 tsp
dark sugar 2 tbsp
black pepper 2 tsp
cayenne pepper 2 tsp can use chilli
garlic powder 2 tsp
grated nutmeg 1 tsp
ground cinnamom 2 tbsp
marinade:
jerk mix powder 1 tbsp
clear honey 2 tbsp
dark rum 2 tbsp
Nb u can use the marinade straightaway
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Hi Jerry,
This looks a winner, I'll definitely give this one a go. My daughters fianc'e is Jamaican and he makes it all the time, and its fantastic.
I'll put this one the plate for him and let you know how it goes :)
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ooh, I just got to try this 976bar & Jerry,
I spent quite a while in Jamiaca many years ago with work and the jerk chicken & pork was amazing from the road side vendors. Tried the supermarket pastes etc here which were ok. (dunns river falls the best but hotter/spicier than there which I enjoyed all the same) but I have never had a go at making my own (not knowlegable enough with spices). Jerk chicken is on a par with tandoori chicken as one of my all time favourite dishes. When I get the spices together I will give them both a go,
cheers
Will
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mmmmmm jerk chicken, rice and peas and some lovely warm fried dumplings! I'll have to give these a go too....we're a bit "curried out" so we're having a bit of a break :o Having said that, I made some samosas yesterday - I'll have to post some pics :)
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I'll put this one the plate for him and let you know how it goes :)
976bar/Willyeckerslike,
will be real interesting how u both get on - our's is the closest we've got to the real thing having no "insider" info.
i'll give 976bar's ago for sure. the dish is real popular with the family.
ps i butterfly the chicken breast and then slice after cooking - feel this cooks the chicken better than cubing.
ps my post a while ago has the salsa recipe and the original jerk recipe although i've noticed a few question marks seemed to have surfaced in coping from excel. http://www.curry-recipes.co.uk/curry/index.php?topic=2593.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=2593.0)
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976bar,
i'm not quite there on this one - down to the overall principle. the taste is very nice. i felt it is a tad more authentic than my version although i've never been to Jamaica.
it's the use of onion and the thk paste it produces that i struggled with. for me i felt once u've got the paste the chicken (and some liquid) should be added and the whole lot go in the oven. the paste clogged up my bbq big style. i used all the past on 2 off breasts which with hindsight was far too much - more like 1 tbsp would have been enough.
as a minor point i found it difficult to know how long to simmer the paste for as mine never really darkened unless i missed the change. i cooked it for ~30 mins.
having said all the above no one complained in the family - so it must be v.good.
going fwd i'm very tempted to leave out the onion and simply add the rest of the ingredients straight into the chicken.
for info i used 1 tsp of crushed red chili and 1/2 tsp McIlhenny Tabasco so that the family would not shout "too" spicy.
really enjoyed giving it a go and will make again for sure as it's defo close to the real mccoy - many thanks 976bar
Ingredients:
(http://www.curry-recipes.co.uk/imagehost/pics/22674a5087d3514422dc55b81860f046.jpg) (http://www.curry-recipes.co.uk/imagehost/#22674a5087d3514422dc55b81860f046.jpg)
Finished Paste:
(http://www.curry-recipes.co.uk/imagehost/pics/ce78965a6118d0acf17e9355ca2a637b.jpg) (http://www.curry-recipes.co.uk/imagehost/#ce78965a6118d0acf17e9355ca2a637b.jpg)
976bar Jerk LHS (cajun RHS) Nb intended to make both jerk side by side but had no onion pwdr having already had trip out to get tabasco.
(http://www.curry-recipes.co.uk/imagehost/pics/82e29b8da043e76c52d23dcf7771f14c.jpg) (http://www.curry-recipes.co.uk/imagehost/#82e29b8da043e76c52d23dcf7771f14c.jpg)