Jerks

• 

  The Shizzle VooDoo Hot Jerk Marinade

  The Shizzle VooDoo Hot Jerk Marinade – Traditional jerk spices and authentic Caribbean heat, all-natural ingredients and mildly sweet. It’s The Shizzle!

  Ingredients: Pineapple mash, soy sauce, traditional jerk spice, extra virgin olive oil, garlic, cane sugar, sea salt, & Habañero peppers….14.1 oz…

  From: North Carolina

  $7.95 $5.95 -26%

  The Shizzle VooDoo Hot Jerk Marinade – Traditional jerk spices and authentic Caribbean heat, all-natural ingredients and mildly sweet. It’s The Shizzle!

  Ingredients: Pineapple mash, soy sauce, traditional jerk spice, extra virgin olive oil, garlic, cane sugar, sea salt, & Habañero peppers….14.1 oz…

  From: North Carolina

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• 

  Walkerswood Jerk BBQ Sauce

  Walkerswood Jerk BBQ Sauce

  This innovation of the Walkerswood team is a subtle blend of the famous jerk seasoning ingredients with bananas. To make a smooth mildly sweet sauce which is used as the perfect accent to a summer barbecue. 16 oz………………….
  Walkerswood Barbecue Ribs
  Serves 4…………
  Ingredients
  2kg/4lb lean pork

  Marinade
  1 1/2cups walkerswood Jerk Barbecue Sauce
  1/4tsp Walkerswood Ground Allspice
  1tsp Walkerswood Jer Seasoning
  1tsp Molasses
  175g Muscaovado or brown sugar
  3clove garlic , presses
  1tsp Salt
  2tbsp Dark rum

  Directions
  Combine all the marinade ingredients and coat ribs. Cover and refrigerate for about 4hours. light the BBQ or pre-heat oven to 150C/300F. barbecue the ribs for 20-40minutes turning accationally and basting with sauce. If baking cover with foil and cook, basting accationally for about 1hour

  Cooking Instructions
  Preparation time: 4hours marination
  Cooking time: 1hour

  $10.95 $4.99 -55%

  Walkerswood Jerk BBQ Sauce

  This innovation of the Walkerswood team is a subtle blend of the famous jerk seasoning ingredients with bananas. To make a smooth mildly sweet sauce which is used as the perfect accent to a summer barbecue. 16 oz………………….
  Walkerswood Barbecue Ribs
  Serves 4…………
  Ingredients
  2kg/4lb lean pork

  Marinade
  1 1/2cups walkerswood Jerk Barbecue Sauce
  1/4tsp Walkerswood Ground Allspice
  1tsp Walkerswood Jer Seasoning
  1tsp Molasses
  175g Muscaovado or brown sugar
  3clove garlic , presses
  1tsp Salt
  2tbsp Dark rum

  Directions
  Combine all the marinade ingredients and coat ribs. Cover and refrigerate for about 4hours. light the BBQ or pre-heat oven to 150C/300F. barbecue the ribs for 20-40minutes turning accationally and basting with sauce. If baking cover with foil and cook, basting accationally for about 1hour

  Cooking Instructions
  Preparation time: 4hours marination
  Cooking time: 1hour

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• 

  Walkerswood Jerk Seasoning

  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

  $4.99

  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

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• 

  Walkerswood Jerk Seasoning mild

  Walkerswood Mild Jerk Seasoning – Jerking is a tradtional style of barbecueing. This paste when rubbed sparing into meat should, should be left ovenight for best results, then grilled or roasted slowly. Adjust amount used to your taste. For chicken, pork, fish, hamburgers, & vegetables.

  Ingredients: Scallions, hot peppers, black pepper, salt, onion, allspice, nutmeg, cane sugar, & thyme….. 10 oz…

  From: Jamaica

  $4.99

  Walkerswood Mild Jerk Seasoning – Jerking is a tradtional style of barbecueing. This paste when rubbed sparing into meat should, should be left ovenight for best results, then grilled or roasted slowly. Adjust amount used to your taste. For chicken, pork, fish, hamburgers, & vegetables.

  Ingredients: Scallions, hot peppers, black pepper, salt, onion, allspice, nutmeg, cane sugar, & thyme….. 10 oz…

  From: Jamaica

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