Jerks

This is a jerk paste or marinade which can be used to season or baste meats or can simply be brushed on prior to grilling or baking your favorite meats. TRADITIONAL JERK SEASONING

Jerk is a hot, spicy, uniquely Jamaican seasoning developed over centuries. Traditional jerking is a method of cooking highly spiced meat slowly in a fire-pit of pimento wood, a charcoal barbeque is a good alternative. The combination of scallions, hot peppers and aromatic spices in this product gives an unforgettable flavour to poultry, meats & fish………………………………………………….Jamaican Beef Patties
Serves Makes 6 patties

Ingredients
Pastry:
Use frozen puff pastry or shortcrust. If making fresh pastry, add a tsp. of ground tumeric or annatto to give it the traditional yellow colour.

Filling:
300g/10 ozs. Minced beef or chickem
1 tsp. Walkerswood Jerk Marinade or half a tsp Walkerswood Traditional Jerk Seasoning
1 Onion, finely diced
1 clove Garlic, minced
1-2 tomatoes, finely diced
2 tsp. Breadcrumbs
1 tsp. WW One Stop Sauce
A few pinches of annatto or tumeric powder, salt and pepper to taste and a dash of Walkerswood Firestick Pepper Sauce for more heat (optional).

Directions
Mix all filling ingredients and saute ina little oil until cooked. Set aside and let cool.

Lightly beat one raw egg in a cup and set aside. Defrost pastry, roll out, and cut out circles – about 15cm/6in in diameter. Place a small amount of filling in the middle. Paint edges with egg. Fold pastry over filling and press edges of pastry together with afork.

Cooking Instructions
Place patties on a baking sheet and bake in a pre-heated oven at 190 degrees C / 375 degrees F for 20-30 minutes until golden brown.

…………………………………………………………
Drunk Jerk Chicken
Serves 5 to 6 people

Ingredients
1 Whole Chicken Cleaned;4 Tablespoons Walkerswood Jerk Seasoning;1 Small Onion;Garlic Powder;Salt;1 Can of your favorite beer;4 Tablespoon of butter

Directions
Clean chicken thoroughly (Do not cut up)
Season chicken with salt and garlic powder to your taste
Rub Walkerswood Jerk Seasoning on chicken inside and out
Cut up small onion and stuff in middle of chicken
Let chicken sit in refrigerator overnight

Cooking Instructions
Preheat oven to 375 degrees when ready to bake
Open a can of beer and place in the middle of a roasting pan
Set chicken on top of open beer can and bake in oven for 1 hour or until done
Baste chicken with butter throughout cooking
Chicken is ready tender, juicy, and ready to eat!

Serving Suggestions
Serve chicken with rice or rice & peas.
Use more jerk seasoning if you like it a little spicier
Optional Gravy Sauce: Take juice from the chicken (with onions and beer) and add 3 to 4 tablespoons of flour. Mix wellJerk Lamb with Guava Glaze
Serves 8-10

Ingredients
2.5kg/5lb Boned leg of lamb or lamb cutlets
3tbsp Walkerswood Jerk Seasoning
1tsp salt or to taste

For Sauce
1head unpeeled garlic
175g/6oz Walkerswood Guava Jelly or red currant jelly
3tbsp White wine vinegar
1tsp Chopped parsley
1tsp chopped cilantro(coriander)

Directions
Rub salt and jerk seasoning into the lamb thoroughly. Cover and marinate in fridge overnight. Preheat oven to 180C/350F. Roll up and tie the leg of lamb in three places to secure. Roast for 45minutes (medium rare) If using cutlets grill for 8-10minutes on both sides. Roast the head of garlic for about 45minutes. Crush the soft inside of garlic cloves into a saucepan. Add all the other ingredients for the sauce and stir. Bring to the boil, making sure the guava jelly has melted completely. Simmer and allow to reduce by half. Allow the lamb to rest for 10minutes before carving. Slice the lamb and glaze with the warm sauce.

Cooking Instructions
Prep time: 15 minutes
Cooking time: 45-60minutes
until smooth (no lumps) and simmer in a sauce pan over medium heat to make gravy sauce………………………………………………………………..Jerk Lamb with Guava Glaze
Serves 8-10

Ingredients
2.5kg/5lb Boned leg of lamb or lamb cutlets
3tbsp Walkerswood Jerk Seasoning
1tsp salt or to taste

For Sauce
1head unpeeled garlic
175g/6oz Walkerswood Guava Jelly or red currant jelly
3tbsp White wine vinegar
1tsp Chopped parsley
1tsp chopped cilantro(coriander)

Directions
Rub salt and jerk seasoning into the lamb thoroughly. Cover and marinate in fridge overnight. Preheat oven to 180C/350F. Roll up and tie the leg of lamb in three places to secure. Roast for 45minutes (medium rare) If using cutlets grill for 8-10minutes on both sides. Roast the head of garlic for about 45minutes. Crush the soft inside of garlic cloves into a saucepan. Add all the other ingredients for the sauce and stir. Bring to the boil, making sure the guava jelly has melted completely. Simmer and allow to reduce by half. Allow the lamb to rest for 10minutes before carving. Slice the lamb and glaze with the warm sauce.

Cooking Instructions
Prep time: 15 minutes
Cooking time: 45-60minutes

Heat Level = 7.
Heat Level = 7
Size:10oz. (283g)
Region: Caribbean