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Posts Tagged ‘Jerk’

Roast Chicken with Coconut Rice and Beans

Posted in Chicken, Food, tagged , , , , , , , , on 21 March 2023| Leave a Comment »

This is all cooked in the oven in one tray and it’s super tasty.

Wine Suggestion: This works really well with Viognier, especially if it has a bit more depth than some entry level ones. We would have loved to open a Condrieu, but in the absence of that it was Jean-Michel Gerin’s Le Champine Viognier from the slopes near the more famed appellation. So well balanced with a purity of stone fruit flavours and a hint of nuttiness that lends itself to this food pairing.

Roast chicken with coconut rice and beans – serves 4

  • 8 chicken drumsticks
  • 2 tbsp rapeseed oil
  • 1 tbsp jerk seasoning
  • 25g butter
  • 275g basmati rice, rinsed
  • 1 x 400ml tin of coconut milk
  • 350ml hot chicken stock
  • a bunch of scallions, thinly sliced
  • 1 x 400g tin of kidney beans, drained and rinsed
  • 2 cloves of garlic, finely chopped
  • 1 tsp fresh thyme leaves

Preheat the oven to 200C/gas mark 6.

Rub the chicken drumsticks with the oil and jerk seasoning.

Generously grease a large roasting tin with the butter.

Add the rice, then pour in the cococnut milk and chicken stock.

Scatter over half the scallions, then the kidney beans, garlic and thyme and stir gently.

Arrange the drumsticks on top, then cover with foil and bake for 30 minutes.

Remove the foil and roast for another 15 minutes or until the drumsticks are golden brown and cooked through.

Garnish with the rest of the scallions and serve.

(Original recipe from More Midweek Meals by Neven Maguire, Gill Books, 2022.)

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Jerk Pork with Rice & Peas

Posted in Barbecue, Food, Pork, tagged , , , , , on 5 May 2015| Leave a Comment »

Jerk Pork with rice & peas

A great guy called Alistan is a regular in one of our favourite lunch spots, Ukiyo, and we were tipped off that he had his own Jerk marinade, Munroes. We put it on some pork chops and added a Jamaican classic, Rice & Peas (Rice and Beans), which worked brilliantly and we will be definitely giving this marinade a go again. We have subsequently tried it with a few other meats like chicken and lamb and it proved itself very versatile.

If you live in Dublin you can buy Munroes Jamaican Jerk Marinade in Fallon & Byrne. For a full list of stockists see munroes.net.

Jerk Pork with Rice & Peas – serves 6

  • 6 pork chops
  • Monroes Jamaican Jerk marinade

FOR THE RICE & PEAS: 

  • 200g basmati rice
  • 400g can of coconut milk
  • 1 bunch of scallions, sliced
  • 2 large thyme sprigs
  • 2 cloves of garlic, finely chopped
  • 2 x 410g cans kidney beans, drained

Pour a generous amount of the Jamaican Jerk marinade over the pork chops and turn a few times to make sure they are well coated. Cover and refrigerate overnight or for at least a couple of hours.

Light your barbecue a good half hour before you’re ready to cook and cook the pork when the coals are white hot. Meanwhile, prepare the rice and peas.

Rinse the rice in plenty of cold water and tip into a saucepan with all the remaining ingredients, except the kidney beans. Season with salt, add 300ml cold water and set over a high heat. When the rice begins to boil, turn the heat down to medium, cover and cook for 10 minutes.

Add the beans to the rice, then cover with a lid and leave off the heat for 5 minutes until all the liquid has been absorbed.

Serve the rice with the Jerk pork off the barbecue.

(Recipe for Rice & Peas by John Torode for BBC Good Food)

Munroes jerk marinade

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