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Caribbean Cookery Class & Meal – Jerk Chicken; Trinidadian Curried Shrimp;

Caribbean Cookery Class & Meal Recipes

Our cookery classes are as much about learning to cook as they are a sociable experience. We hope you enjoyed your class and are ready to recreate the meals at home. The recipes work really well as delicious dinners and make a great combination for dinner party ideas. 

You Cooked:

  • Jerk Chicken with Jamaican Roti
  • Bean & Mango Salad
  • Trinidadian Curried Shrimp with Confetti Black Rice;

Jerk Chicken

Ingredients – Serves 6:

Jerk Seasoning – you can blend this, but if you chop everything small, it works really well and gives some texture.  This makes lots, it will store in a jar in the fridge.  

  • – 125ml vinegar
  • – 2 tablespoons rum – ideally Caribbean
  • – 2 Scotch bonnet peppers with seeds, fine diced (other chillies ok)
  • – 1 red onion, fine diced 
  • – 6 cloves of garlic, grated
  • – 4 spring onions, finely sliced 
  • – 2 tablespoons fresh thyme leaves, finely chopped
  • – 2 tablespoons olive oil
  • – 2 teaspoons salt
  • – 2 teaspoons freshly ground black pepper
  • – 4 teaspoons ground allspice
  • – 4 teaspoons ground cinnamon
  • – 4 teaspoons ground nutmeg
  • – 4 teaspoons ground ginger
  • – 2 teaspoons molasses or black treacle
  • – Salt and freshly ground pepper
To Make the Dish 
Jerk seasoning works with everything, fish, meat or vegetables.  
  • 12 chicken thighs, boneless and skinless
  • 1 Red onion – sliced 
  • Juice of 3 limes 
  • Coriander and lime for garnish.

Method:

  • Make the Jerk Seasoning – add vinegar, rum, hot peppers, onion, garlic, spring onions, thyme, olive oil, all the spices and molasses into a bowl and mix well.  If you want to blend, you can.
For the chicken
  1. Place the chicken in a large freezer bag, or in a large bowl or baking dish. Pour lime juice and oil over the chicken and coat well.  Add the jerk paste
  2. Shake the bag or rub the jerk paste over the chicken pieces and coat well.  Ideally leave this in the sealed bag overnight in the fridge, covered in the bowl – but you can use it straight away.
  3. When ready to cook, preheat the oven to 180c.
  4. Place your chicken on a baking tray lined with baking paper or foil and cook for 12-15 minutes in the oven. Take the chicken out and rest on the side for 5 minutes. Slice chicken, each thigh into 3 or 4 pieces.  The chicken won’t be fully cooked through, so wash board and knife after.
  5. Place a non-stick frying pan over high heat with a splash of oil and sauté sliced red onion until coloured. take care not to burn.  Add the marinaded chicken and cook until you’re happy with the colour, serve, garnished with chopped coriander and squeeze of lime juice.

Jamaican Roti

Ingredients – Makes 2-4

  • – 185g plain or 00 flour – plus extra for dusting
  • – 20 ml of olive oil
  • – 80ml water
  • – 0.5tsp of baking powder
  • – 1tbsp of dried mint
  • – 1tsp of mild curry powder.

Method:

  1. Add the flour, baking powder, olive oil & 80ml water to the mixing bowl, stir all together using a wooden spoon…once it all combines, take the dough with your hand until it becomes a springy dough. If your dough is too sticky, add a little more flour. If too crumbly, add a little more water.
  2. Set Aside – it doesn’t need to rest for long, but is happy to wait till you are ready.
  3. Split dough into 2 to 4 balls,  heat frying pan to high heat, while the temperature builds, sprinkle flour on clean work surface or board, and some on your rolling pin.
  4. Take a ball of dough, flatten into rough circle with your hand then roll until thin, keep turning and flipping over.
  5. Add to your pan and cook until you see the rotis blister and char.
  6. Once both sides cooked, keep wrapped in tea towel – this softens your flatbreads.

Black Bean & Mango Salad

Ingredients – Serves 4:

  • 1 red pepper seeded and diced
  • 1/2 red onion finely diced
  • 1 tablespoon diced pickled Jalapeno
  • 1 can black beans, drained and rinsed
  • 1 mango, peeled and chopped
  • Handful chopped coriander leaves
  • 1 tablespoon olive oil
  • 1 tablespoon lime juice
  • salt and pepper to taste
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder

Method:

  1. Place the pepper, onion, jalapeno, black beans, mango, corn, and coriander in a large bowl.
  2. In a small bowl whisk together the olive oil, lime juice, salt and pepper, cumin and chili powder.
  3. Pour the dressing over the vegetable mixture and stir gently until thoroughly combined. Serve.

Trinidadian Curried Shrimp

Ingredients – Serves 4:

  • – King prawns, peeled and de-veined – 4 or 5 per person.
  • – 1 large onion, diced
  • – 4 cloves of garlic, minced
  • – 1 plum tomato, diced
  • – 1 green chilli, chopped
  • – 1 heap tsp of medium curry spice
  • – ½ tsp of cumin
  • – 2 spring onions, chopped
  • – 1 can of coconut milk
  • – 2cm of grated ginger
  • – Handful of chopped coriander
  • – 1x lime, zest and juice
  • – Oil for cooking
  • – seasoning

Method:

  1. Preheat a deeper frying pan on high heat, add a splash of oil, fry the prawns until they start changing colour, on both sides. Remove from the pan and set aside.
  2. Add more oil in the same pan and sauté onion until golden, followed by garlic, chilli, tomato and ginger.
  3. Fry off the spices for a minute and add coconut milk with some water if needed (this depends on the thickness of your coconut milk).
  4. Simmer for 10 minutes, add in the prawns for last two, check the seasoning, add lime zest and juice, garnish with loads of coriander.

Dominican Rainbow Rice – Main

Ingredients – Serves 2:

  • 100g basmati rice, long grain rice or brown rice
  • 1 small red pepper, deseeded and finely chopped
  • ½ cucumber, deseeded and finely chopped
  • 1 large carrot, grated
  • 6 dried apricots or handful of raisins, chopped
  • 2 tbsp toasted pumpkin seed or sunflower seeds
  • 2 tbsp olive oil
  • ½ orange, juice only

Method:

  1. Cook the rice as per pack instructions. Drain, rinse and drain again. Mix with the red pepper, cucumber, grated carrot, dried apricots and toasted pumpkin seeds. Drizzle over olive oil and the orange juice.

We Hope You Enjoyed The Class

If you have any feedback about the class or questions for chef please do get in touch. Email: lovetocook@foodsorcery.co.uk

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