Supplies
Chicken Kebabs
- 500g Chicken Thigh Fillet’s (Boneless & Diced Into Kebab Size Chunks)
- 4 Tbsp White Rum
- 4 Cloves Garlic, Grated
- Thumb Piece Of Ginger, Grated
- 1 Scotch Bonnet Chilli, Finely Chopped 4 Spring Onions, Finely Chopped
- 1 Tbsp Dried Thyme
- 20 Crushed Pimento Seeds
- 1⁄2 Tsp Crushed Black Peppercorns
- 1 Tsp Ground Cinnamon
- 1 Tsp Ground Nutmeg
- 1 Tsp Himalayan Salt
- 2 Tbsp Dark Brown Sugar
- 2 Tbsp Olive Oil
- 6 Tbsp Jerk Marinade
- 2 Tbsp Ketchup
- 3 Tbsp Water
- 4 Tbsp Maple Syrup
- 10 Wooden Skewers - Pre Soaked In Water
Lime Coleslaw
- Zest of 1⁄2 a lime
- 100g grated carrot
- 100g white cabbage
- Sliced thinly 1⁄2 red onion, sliced thinly
- 2 tbsp mayo
- pinch of salt & pepper
Mango Salsa
- Squeeze of lime
- 1 mango, peeled and finely chopped 1/2 red onion, finely chopped
- Small bunch coriander
Steps
Chicken Kebabs
- Crush the pimento and black peppercorns in a pestle and mortar then place all of the ingredients except for the jerk marinade, ketchup, water and maple syrup in a large bowl and mix.
- Add the chicken to the bowl of seasoning. Mix well making sure all of the chicken is covered. Place in the fridge overnight or for at least 1 hour.
- Once the chicken is marinated, place on to the wooden skewers and set aside. In a saucepan add the jerk marinade, ketchup, water and maple.
- Cook on a medium heat for 5 minutes until reduced slightly and sticky. Cook the kebabs in a griddle pan for 3 minutes on each side then place
- In the oven at 180 to finish off for 6-8 mins
Lime Coleslaw
- Add the carrots, cabbage, onion, lime zest, juice, mayo, salt and pepper into a bowl and mix together.
- Once the kebabs are cooked, serve with the lime coleslaw and a little jerk sauce poured over the kebabs.
Mango Salsa
- Add the mango, onion, lime zest and juice, salt, pepper and chopped coriander into a bowl and mix.
- Once the kebabs are cooked, serve with the salsa and a little jerk sauce poured over the kebabs.
Supplies
Seabass
- 2x sea bass fillets
- 300ml coconut milk
- 1tsp old bay seasoning
- 1/2tsp curry powder
- 1/2tsp smoked paprika
- 1tsp brown sugar
- Sprinkle himalayan salt
- 1/2 sweet pepper (1/4 red & 1/4 green - finely diced)
- 1/2 white onion, finely diced sprinkle of black pepper
- 2 garlic cloves, finely chopped 2tbsp olive oil
Lime Rice
- 200g long grain rice
- 400ml cold water
- Pinch himalayan salt
- 1/4 zest from 1 lime
- Juice from 1 lime
- Small bunch coriander
Chilli Rice
- 2 garlic cloves - finely chopped
- 2tbsp tomato purée
- 1/4 scotch bonnet chilli, finely chopped
- 20g unsalted butter
Steps
Seabass
- Place the sea bass fillets on a plate and season with the old bay seasoning plus salt and pepper.
- In a frying pan heat some oil then add your sea bass fillets skin side down. Fry for 2 mins on each side then remove from the pan. In the same pan now add onions and cook for a few minutes.
- Add the sweet pepper, coconut milk, curry powder, garlic, smoked paprika, salt, pepper and sugar.
- Cook on a low heat until slightly reduced
Lime Rice
- Place washed rice into a sauce pan that has a lid.
- Fill with enough cold water to slightly cover the rice, add salt and lime zest then mix. Bring to the boil then lower the heat and cook with the lid on for 15-20 mins.
- Once your rice is cooked finish off with your lime juice, coriander and butter. Then serve with your sea bass
Chilli Rice
- Place washed rice into a sauce pan that has a lid.
- Fill with enough cold water to slightly cover the rice, add salt, garlic, tomato purée and the chill.
- Bring to the boil then lower the heat and cook with the lid on for 15-20 mins.
- Once your rice is cooked finish off with your butter and serve with your sea bass.