Rub Jerk and oil into the chicken and allow to marinate – overnight for best results. Place chicken over direct heat on your barbeque and brown on all sides. Remove chicken to In-direct heat and allow to finish cooking (30–45mins)
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Serve chicken with rice or rice & peas.
Use more jerk seasoning if you like it a little spicier.
Optional Gravy Sauce: Take juice from the chicken (with onions and beer) and add 3 to 4 tablespoons of flour. Mix well until smooth (no lumps) and simmer in a sauce pan over medium heat to make gravy sauce.
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Use frozen puff pastry or shortcrust. If making fresh pastry, add a tsp. of ground tumeric or annatto to give it the traditional yellow colour.
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Rub salt and jerk seasoning into the lamb thoroughly. Cover and marinate in fridge overnight.
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Mix together jerk seasoning and oil, add to tofu and marinate for at least an hour.
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Sprinkle salt on chicken and rinse. Pat dry.Whisk together all other ingredients in a large bowl. Put chicken pieces to marinate in mixture for at least 2 hours or preferably overnight.
Serves 12.
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Cut a deep pocket into the pork chop to accomodate the stuffing. Season with salt & pepper. Saute the onions in 1 tbs oilve oil until caramelized, add the red apple, ginger, fresh thyme and 2/3 of the Walkerswood Jerk BBQ sauce - saute a further 3 mins then remove to a bowl to cool. Once mixture has cooled stuff into the pork chops, using the remaining BBQ sauce to baste the chops.
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Marinate duck breast overnight in WALKERSWOOD JERK MARINADE. Use a sharp knife & criss-cross cut skin/fat side of breast.
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Combine all the marinade ingredients and coat ribs. Cover and refrigerate for about 4 hours.
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Whip eggs in a large bowl. Add vegetables. Add Walkerswood Spicy Jerk Sauce. Add Walkerswood Scotch Bonnet Sauce. Whisk. Heat frying pan with melted butter, slowly pour ingredients into pan and evenly distribute.
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Rub ribs with Jerk Seasoning and olive oil, allow to marinate for 1 hour (preferably overnight). Wrap ribs in aluminum foil and cook over in-direct heat (325°f) on your BBQ for 1 1/2 - 2 hours until the meat is tender.
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Rub chicken with Jerk Seasoning and olive oil, allow to marinate for 1 hour (preferably overnight). To make tropical guava BBQ sauce - combine remaining ingredients into a sauce pan and simmer on medium heat for 15 minutes.
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Clean and dry the turkey. Add the jerk seasoning by putting it under the skin of the turkey make sure to rub it all over even on the inside. Let it set in the fridge for 2 to 3 days the longer the better
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In a large skillet melt butter over a low flame. Add garlic and cook lightly. Mix in vinegar, Walkerswood Jonkanoo Hot Pepper Sauce and shrimp. Saute for about 1 minute. Remove and spread coated shrimp in a flat ovenproof dish.
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Melt the butter in a sauce pan and add Jonkanoo and honey, simmer for 5 mins to bring together and then reserve to pour over cooked wings. Season the wings with Salt, Black pepper and Garlic powder.
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Boil the Salted Codfish until tender, drain and rinse under water to cool. Remove the skin and bones and shred fish into small strips. Toss all remaining ingredients into a non reactive bowl and allow to marinate for half hour.
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In a small pot combine 1/2 cup each of white vinegar and sugar and 1/4 cup of water. Heat and stir until sugar is dissolved. As dressing is cooling add Jonkanoo Hot Sauce to taste.
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Put the mussels in a serving dish, discarding any that have not opened and pour the sauce over the mussels. Serve immediately, with crusty bread.
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Pound breasts with mallet or large bottle until thin. Rub in Jerk seasoning and leave to marinate, refrigerated, for at least an hour.
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Heat butter and oil in pan and sauté onions & garlic until soft. Add a dash of salt to season then the red wine. Simmer until liquid is reduced by half, then add Sorrel Chutney and simmer for 5 more minutes.
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Season Shrimp with Lime juice, Salt and pepper. In a sauté pot heat the oil until hot and add the shrimp. Immediately add the “las lick” sauce and continue to stir until shrimp are fully cooked (5 mins) and sauce has been caramelized. Serve with white rice and steamed vegetables!
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This dish is a more contempory use for the sauce tasty, with virtually no fat.
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Perfect for the fish course, or cut fish into strips and serve as a cocktail snack.
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For you Jamaican Jack-Fruit Lovers here is an appealing dish that can satisfy both vegetarians and meat eaters.
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This dish is at the heart of any Jamaican celebration! Goat meat needs to stew for about four hours to become tender, whereas lamb cooks quickly. Serve with white fluffy rice and a fresh, cooling salad.
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