You are currently viewing Caribbean Cookery Class & Meal – Jerk Chicken; Trinidadian Curried Shrimp;

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

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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 and Mango Slaw;
  • Trinidadian Curried Shrimp with Confetti Black Rice;

Jerk Chicken

Ingredients – Serves 6:

  • – 1/2 cup malt vinegar (or white vinegar)
  • – 2 tablespoons dark rum
  • – 2 Scotch bonnet peppers (or habaneros), with seeds, chopped
  • – 1 red onion, chopped +one sliced for later
  • – 6 cloves of garlic
  • – 4 spring onions, roughly chopped
  • – 1 tablespoon dried thyme or 2 tablespoons fresh thyme leaves, chopped
  • – 2 tablespoons extra virgin 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
  • – 1/2 cup lime juice
  • – 12x chicken thighs, boneless and skinless
  • – Kosher salt and freshly ground pepper
  • – 4tbsp of rapeseed oil + extra for cooking
  • – Coriander and lime for garnish


  1. Put the vinegar, rum, hot peppers, chopped onion, spring onions, thyme, olive oil, salt, pepper, allspice, cinnamon, nutmeg, ginger, and molasses into a blender. Pulse until mostly smooth.
  3. Place the chicken in a large freezer bag, or in a large non-reactive bowl or baking dish. Pour lime juice and oil over the chicken and coat well.
  5. Rub the jerk paste over the chicken pieces and coat well (it helps to use gloves!). Seal the bag or cover the chicken in the pan with plastic wrap. Refrigerate (ideally overnight).
  7. When ready to cook, preheat the oven to 185C.
  9. Place your chicken on a baking tray lined with baking paper and cook for 12-15 minutes in the oven. This method of cooking is called reverse sear.
  11. After 12-15 minutes in the oven, pull the chicken out and rest on the side for 5 minutes. Slice chicken, each thigh into 6-8 pieces.
  13. Place a non-stick frying pan over high heat with a splash of oil and sauté sliced red onion until caramelised. Add chicken and cook until you’re happy with the colour, serve with chopped coriander and squeeze of lime juice.

Jamaican Roti

Ingredients – Makes 16:

  • – 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


  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.
  3. Set Aside – it doesn’t need to rest for long, but you can wait until you need to cook.
  5. Split dough into 8 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.
  7. Take a ball of dough, flatten into rough circle with your hand then roll until thin, keep turning and flipping over.
  9. Add 2 -3 flatbreads to your pan at a time and cook until you see the rotis blister and char.
  11. Once both sides cooked, keep wrapped in tea towel – this softens your flatbreads.

Mango & Lime Slaw

Ingredients – Serves 6:

  • – 1 head of white cabbage, shredded
  • – 2 large carrots, peeled and ribboned
  • – 1 cucumber, de-seeded and diced
  • – 1 green chilli, finely chopped
  • – Handful of pomegranate seeds
  • – Handful of chopped mint
  • – 2 spring onions, sliced
  • – 1x small ripe mango, diced
  • – 100g of dried mango
  • – 1tbsp of Maldon Sea salt
  • – Pinch of cracked black pepper
  • – 1 lime, zest and juice
  • – 1tbsp of extra virgin rapeseed oil (or olive)


  1. In a large mixing bowl, rub together chopped cabbage and salt.
  3. Add all the other ingredients, chill well before serving.

Trinidadian Curried Shrimp

Ingredients – Serves 4:

  • – 1 large white 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 (full fat)
  • – 2cm of grated ginger
  • – Handful of chopped coriander
  • – Handful of king prawns, peeled and de-veined
  • – 1x lime, zest and juice
  • – Rapeseed oil for cooking
  • – seasoning


  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.
  3. Add more oil in the same pan and sauté onion until golden, followed by garlic, chilli, tomato and ginger.
  5. Fry off the spices for a minute and add coconut milk with some water if needed (this depends on thickness of your coconut milk).
  7. Simmer for 10 minutes, throw in the prawns for last two, finish the seasoning, add lime zest an juice, garnish with loads of coriander.

Confetti Black Rice

Ingredients – Serves 8:

  • – 350glong grain rice (or black rice)
  • – 400gunsweetened coconut milk
  • – 2 cloves garlic, minced
  • – Salt and pepper
  • – 1 tbsp all spice
  • – 1/2tsp cayenne pepper
  • – 2x knob of butter
  • – 2x diced bell pepper, red and yellow
  • – 1x diced red onion
  • – 1x small pineapple, diced
  • – Handful of red pickled jalapenos
  • – Handful of sweet drop peppers
  • – Handful of chopped coriander
  • – Handful of drained and washed kidney beans


  1. Add the rice, coconut milk, garlic cloves, salt, allspice, cayenne to a medium sauce pot. Use the coconut milk can add 14 ounces of water to the rice. Stir well. Set over medium heat and cover. Bring to a boil, then stir and lower the heat. Cover and allow the rice to cook until the liquid is absorbed and air holes form in the surface of the rice, about 15-20 minutes. Remove from heat.
  3. Meanwhile, add the butter to a large deep skillet and set over medium heat. Add the diced bell peppers and onions. Sauté for 2-3 minutes, to just barely soften. Then remove from heat and add the pineapple, beans, jalapenos and drop peppers

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