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Walkerswood Traditional Jamaican Jerk Seasoning - Hot & Spicy 280 g

£9.9£99Clearance
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Freezer Instructions and Tips– alternatively, you can also freeze approx. a tbsp or more of jerk marinade in each slot of an ice cube tray. Once frozen, remove from the tray and keep frozen in a freezer-safe bag. If you’re unable to grill outdoors these can be made in the oven, see instructions in the recipe card below. Great for Leftovers– not only is this recipe great the day of, but it gets even better the next day. Plus, it reheats very well!

Jerk Chicken and Pineapple Fried Rice - That Nurse Can Cook Jerk Chicken and Pineapple Fried Rice - That Nurse Can Cook

Looking forward to your response and thank you for such detailed recipes with home made sauces that make all the difference…I follow Reserved Marinade– use the remaining marinade to make a sauce by cooking it on the stovetop in a saucepan. Marinate and cook the salmon – Season salmon filets with salt, pepper, thyme, jerk seasoning, and lime juice. Marinate for 15 minutes and sear in a pan (Photo 1). Walkerswood recommends employing one ounce of its miraculous marinade for every two pounds of meat. My family loves hot and spicy food, though, so I tend to use a good bit more. Probably somewhere in the neighborhood of double the Walkerswood suggests. Oil and unsalted butter– You’ll need a little fat to saute the aromatics and sear the salmon. I prefer extra virgin olive oil but any neutral oil will work well.The word Jerk refers to a style of cooking. Jamaican jerk is a hot and spicy dry-rubbed or wet marinated blend of herbs and spices used on all types of meats, seafood, vegetables and even pasta. It has a spicy, woodsy, smoky flavour and traditionally jerked foods are cooked over a small open coal or wood fire. What is the Main Ingredient in Jerk? Jerk Marinade – use my homemade marinade and make it as hot or mild as you prefer. Alternatively, you can use store-bought; Grace or Walkerswood brand recommended, they also come in hot and mild spice levels. Heat a pan to medium high and add two tbsp of olive oil. Sear salmon skin side up for 4 minutes. Flip, and fry for 3 minutes on the other side. Remove from pan and keep warm. Sauté aromatics – Sauté shallot, bell peppers, and garlic along with salt, dried ginger, smoked paprika and thyme (Photo 2). Jerk Wings– dark meat has more fat and is therefore juicier but, you can definitely make jerk wings on the grill or in the oven, using these same steps and seasonings.

Jerk Marinade - The Seasoned Skillet Jerk Marinade - The Seasoned Skillet

Generously salt the pasta water – Salting the pasta water will ensure that your pasta is seasoned from the inside out.Boil the pasta water – Add water to a medium pot and salt generously. Bring to a boil while preparing the rest of the ingredients so that it is ready for the pasta. An interesting and fun fact is that the name “jerk”, is said to come from charqui or ch’arki, a Spanish term for dried meat, or dried strips of meat similar to what we know now as “jerky”. Recipe Notes and Tips for Success Customizable– it can be served dry or saucy, spicy or mild, grilled or indoors in the oven or air fryer. Escallion– also known as scallions, green onions, or spring onions, finely chopped. Use both the white and green parts. Fresh Thyme– this is an essential herb in Jamaican cooking. It adds strong herbal flavour that can’t be missed!

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