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

Jerk Chicken

Ingredients – Serves 6:

  • – 125ml malt vinegar (or white vinegar)
  • – 2 tablespoons Caribbean 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
  • – 125ml lime juice
  • – 12 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 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


  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 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.
  7. Take a ball of dough, flatten into rough circle with your hand then roll until thin, keep turning and flipping over.
  9. Add to your pan and cook until you see the rotis blister and char.
  11. Once both sides cooked, keep wrapped in tea towel – this softens your flatbreads.

Black Bean & Mango Salad – Main

Ingredients – Serves 2:

  • 1/2 red bell pepper seeded and diced
  • 1/4 of a red onion finely diced
  • 1/2 jalapeno seeds and ribs removed, then minced
  • 200g of black beans, drained and rinsed
  • 1 large mango, peeled and chopped
  • 15g chopped cilantro leaves
  • 1 tablespoons olive oil
  • 1/2 tablespoon lime juice
  • salt and pepper to taste
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon chili powder


  1. Place the bell pepper, onion, jalapeno, black beans, mango, corn, and cilantro 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:

  • – 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.

Dominican Rainbow Rice – Main

Ingredients – Serves 2:

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


  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.

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