Jerk appears to have its origins in Jamaica but is popular all around the Caribbean and lots of other places around the world. Typically it can be a dry rub or a wet marinade. You can vary the spiciness from being just a gentle tangy taste to a fierce fiery taste.
The main ingredient is “Allspice” which is also known as Pimento or Myrtle Pepper or Jamaica Pepper. The other ingredient is Scotch Bonnet, a very hot Chili Pepper. If you just want a mild heat, don’t cut the Scotch Bonnet, leave it whole (when using a wet marinade) this allows some of the heat to leech out. If you like a hot and fiery taste cut the pepper but remove the seeds and pith. If you want to go macho mode, chop a couple of peppers and leave the seeds and pith in. Get ready with a glass of milk 🙂
Jerk is normally married with Chicken or Pork but you can use whatever meat you want including seafood (Prawns etc). Some people have a vegetarian option and use things like Mushrooms*, Broccoli, Cauliflower, Aubergine* and even Tofu*.
Note about Tofu. It isn’t to everyones liking but it has the “ability” to absorb the aroma and flavours of anything that it is cooked with it. Tofu also comes in 3 main options. Soft, Medium and Hard. If you have only tried the soft version, try the other 2. Tofu can mimic the texture of meat so it can be used if you want to cater for people that don’t eat meat.
Note about Aubergines. These are a very versatile fruit (used as a vegetable) and depending on the “ripeness”, they can give a similar texture to meat. They are similar to Tofu with regards to absorbing flavours. Check out Moussaka for a tasty meal.
Note about Mushrooms. They can have a similar texture to meat and often add UMAMI to any dish. Depending on how they are cooked, they can be used instead of meat. I prefer them as a complement to meat but hey ho.
Taste and texture is what I aim for. I eat lots of veg but also eat lots of meat because I like a well balanced diet, sometimes tangy but not very spicy.
Dry Rub method. Easiest is to buy Jerk seasoning, it has Allspice and Scotch Bonnet and often things like Thyme and Cumin. I use Jamaican Jerk Seasoning from Schwartz but there maybe be others. You just sprinkle it on the meat (or veg) and rub it in. Dry rubs tend to be used for quick flavour change maybe 30 mins before cooking.
Wet Marinade method. Easiest is to use something like a bottled Jerk (BBQ) sauce / marinade. This should have Allspice and Scotch Bonnet and other spices. I tend to put the meat into a sealable container (or plastic bag) along with the contents of the bottle and then leave in the fridge for at least 2 hours or ideally overnight. Ideally score the meat in a few places to allow a deeper penetration of the marinade. You could of course make your own marinade from scratch, surf the Web and you will find a recipe that you fancy
Note about Marinades In my experience, I have found there isn’t any great advantage in marinading for more than a couple of hours, The only way to get the marinade deeper into the meat is to cut / slash into the meat or use the “Injection Method” where you force the marinade deep into the meat.
You can make hard work of it but in the main Jerk (spice) + meat or Veg is very easy to prepare and cook, the fridge and the oven do all the hard work 🙂
Jerk Chicken Hairy Grandad style!
I like to use Chicken Thighs on the bone (extra flavour) but without the skin – I cook the skins separately to get it nice and crispy.
1 KG of chicken thighs should be enough for 2 or 3 people, Remove skins and slash the meat in several places. Then put them in a plastic bag (or other container) along with a bottle of Jerk marinade. Seal the bag and massage the marinade into the chicken and place in fridge for a couple of hours or overnight.
- Put the Chicken along with the marinade in to an ovenproof dish with a lid (or put foil over it)
- Put in a Pre-heated oven (Gas mark 6) for about 30 Mins in the middle of the oven.
- Remove the lid (or foil) and give it a stir and spoon the marinade over the meat.
- Put back in oven on the top shelf for about 15 mins to crisp up and finish cooking.
- Remove from oven and allow to stand for 5 or 10 mins
Serve with “Rice and Peas” and maybe a bit of salad.
How hard is that! It is basically a freestyle “recipe” where you can adjust the spiciness to your liking. You can use whatever meat or fish or veg that you want. The key is the Jerk spice / sauce / marinade.
Alternative to have a look at that is very nice :-
Jerk chicken (used by my future Daughter in Law)
Ingredients
1kg chicken (thighs work best)
Marinade
2 tbsp jerk seasoning
2 tsp chopped thyme
2 spring onions, finely chopped
1 tbsp soy sauce
1 tbsp clear honey
½ lime
Score the chicken.
– Mix the marinade ingredients together and season. Rub the marinade all over the chicken, working it into the cuts.
– Marinate, covered, in the fridge for at least 3½ hrs, preferably overnight.
– Preheat the oven to 190°C fan.
– Roast the chicken on a baking tray for 30 mins, then turn the heat up 200°C, and cook for another 20 mins or until cooked through.
This gives more of a BBQ version
Give it a go and have fun, I’m sure you will enjoy it. If you’re not used to hot and spicy, take it steady with the Scotch Bonnet.
If you want to add honey, I recommend that you add it during the last 10 / 15 mins of cooking to give a sweet sticky effect. This combines with the spicy seasoning and really wakes up your taste buds. Soy sauce adds that extra “umami” flavour. Mental note, try adding MSG!
MSG is a flavour enhancer that used used like a condiment in places like Thailand and other Asian countries.