Home Made Jerk Seasoning

If you read my post on Saturday, you’ll see that we grew our own chillies this year, dried them and made them in to a hot & fiery chilli powder. Using a small amount of that powder, I made my own Jamaican/Cajun jerk seasoning.  WOW!!! what a difference to the shop bought, commercially available stuff.  It’s got punch and power and a lot of heat.  I’m glad I didn’t put loads of powder in to it!

  • 5ml Chilli powder
  • 3cm Fresh ginger
  • 4 Garlic cloves
  • 5ml Ground cinnamon
  • 5ml Ground coriander
  • 2.5ml Ground nutmeg
  • 15ml Soft brown sugar
  • 2.5ml Dried Thyme
  • 1 lime, zest and juice
  • 30ml Dark rum
  • 30ml Rapeseed oil
  1. Place all the ingredients above in a spice mill.

Del Monte canned fruit

  1. Blitz together until fully combined and smooth.

Del Monte canned fruit

  1. Pour this mixture into a medium sized bowl.
  2. Score your chicken breasts and toss them into the spice mixture, making sure that it penetrates the flesh to infuse the seasoning into the meat.

Del Monte canned fruit

  1. Cover the bowl with clingfilm and refrigerate for a couple of hours, until ready to cook.
  2. When ready to cook the chicken, place the breasts into a hot pan, with a little rapeseed oil and cook on both sides until the chicken is cooked.

Del Monte canned fruit

  1. Serve with my pineapple salsa for a tasty dinner.

 

Knorr Flavour Pots – Garlic, herb with Chicken Ras El Hanout

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I’m really loving how easy these Knorr Flavour Pots are to use; a perfect blend of flavour combined with absolute ease of use makes meal preparation so much easier.

Tonight I combined two of the Flavour Pots; the garlic and the mixed herbs with 2tsp of Ras El Hanout seasoning and 1tbs of rapeseed oil into a large bowl and mixing them thoroughly. I then cut 4 chicken breasts into bite sized pieces and coated them all in the garlic, herb & spice mixture before covering the bowl with cling film and placing in the fridge for 4-6 hours to marinade and infuse the chicken with these amazing flavours.

The chicken pieces were placed onto a baking tray and cooked at 200°C for 25-30 minutes until the chicken was cooked through.  Served simply with a stuffed bell pepper and some home made roast potato wedges was the perfect, simple tea time treat.  

 There were some of the chicken pieces leftover after serving dinner, so I’ve allowed them to cool ready to go with a salad for my lunch on Monday.
 
The Knorr pots were given to me by the Unilever Kitchen and Knorr UK.  I was under no obligation to create this recipe or to post a positive review on the product.  My review above is a true reflection of how simple, convenient & delicious I have found these Flavour Pots.