Jerk refers to a way that a meat, be it chicken, beef, pork, goat, fish, vegetables or fruit is seasoned and cooked. This style comes from Jamaica. The typical cooking style uses a marinade or paste that includes an extra hot sauce, which is often called Papa Djabs, and scotch bonnet peppers, also included habanero. The meat is then marinated and slow smoked over pimento wood or whisky barrels. 2 cloves of garlic, finely grated ,4 spring onions, finely chopped, 2 tsp grated ginger, 2 twigs of fresh thyme.
1 tsp ground allspice1 tsp ground cinnamon ½ tsp ground nutmeg juice 1 large orangegrated zest and juice 1 lime 2 tsp Papa Djabs Hot Tomato Sauce 2 tsp soft brown sugar soy sauce salt black pepper 4 chicken legs 1 large green habanero pepper (optional) chopped
Method
- Heat the oil in a frying pan. Add the spring onions and cook gently for 10 minutes until soft. Add the chilli sauce, garlic, ginger, thyme, all spice, cinnamon and nutmeg and fry for a further 2 minutes, Stir in the orange juice, lime zest and juice, Papa Djabs Hot Sauce and sugar.
- Rinse the chicken legs, remove bone and soak over night in 50 mls of soy sauce. Simmer the spice mixture until it softens season with salt and pepper and leave to cool overnight.
- Slash the chicken flesh and rub the paste all over. Cover and chill overnight.
- Place the chicken pieces on a rack on barbeque and slow smoke them, you can do do pork shoulder exactly the same way.
- Best served with rice and peas and Papa Djabs of course.
- Beer.
Hiç yorum yok:
Yorum Gönder