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July 16, 2020
I've been playing around with some jerk spice mixes that have all of the flavour but only the tiniest of heat for those times when visitors appear that do not have my heat tolerance. This blend is excellent, a mix of allspice, paprika, thyme, salt, brown sugar, black pepper, chilli, ginger and nutmeg. It will be on sale here very soon!
Ingredients - Serves 2
1 heaped tbsp Jamaican jerk seasoning
1 1/2 tbsp clear honey
2 salmon fillets
juice of 1 lime
1/4 red cabbage, thinly sliced
Half a ripe mango, skin removed, thinly sliced
1/2 red bell pepper, thinly sliced
4 spring onions, thinly sliced
small bunch coriander, leaves picked
Turn your grill on to a medium heat.
Mix the jerk seasoning with 1 tablespoon of the honey in a small bowl. If you want you can add additional chilli powder for an authentic jerk blend - a teaspoon will suffice.
Place the salmon fillets on a foil lined baking sheet and baste with the jerk / honey mix. Place under the grill for about 10 minutes. Keep an eye on them and if they start to caramelise on top too much lower them down from the heat.
Whilst the salmon is cooking assemble the slaw with the pre - prepared ingredients. Mix the remaining half tablespoon of honey, lime juice and some salt and pepper with the red cabbage, mango, pepper, spring onions and coriander. Give it a really good stir.
Spread the slaw onto plates and when the salmon is ready place on top. Eat. Enjoy.
July 15, 2021
June 29, 2021