Jerk Chicken Tacos are pretty easy to whip up, perfect for a quick, tasty dinner. One or two frying pans are all that is pretty much all that is required in terms of cooking utensils.
If you have all the ingredients ready this is a 25 minute meal.
This is a tasty bite that will leave you wanting more!
SERVES: 4
READY IN: 25 Minutes
Ingredients
Method
Voila! Amazing Jerk Tacos with a hint of sweetness!!!
]]>This one is great for any vegetarians but also just great in general! Lots of flavour from this mushroom burger. This is a recipe we use on our food truck and it absolutely flies out the door!!!
This Jerk Mushroom Burger has the heat of the Jerk and but melowed out with the jerk mustard slaw
Ingredients
4 - 6 Large flat nushrooms large
Little Brixton Jerk Rub
Little Brixton Jerk Marinade (mild) or Hot
Little Brixton Jerk Mustard
Cheddar Cheese Slices (optional)
Plain Flour
Butter Milk
Coleslaw
Mayonaise
Milk or Brioche Buns
Oil for frying
Method
1. Cover each mushroom in the marinade of your choice, at the same time make sure you are getting the oil up to tempreture, make sure you have enough oil to fry to cover at least half the mushroom
2. Create a simple coating using plain flour and a table spoon of the Jerk Rub
3. Dip the mushroom in the butter milk and cover in the coating
4. Straight into the hot oil for frying for 5-7 mins or until the the coating is golden brown.
5. For your coleslaw you can create your own using carrots, red and white cabbage with some parsley or buy ready made, just add mayonaise.
6. Now to pull all together add a teaspoon of Jerk Mustard inside the burger bun and spread around
7. Add the Coleslaw and Jerk Mushroom.
8. To finish, add some cheese and some more Jerk Mustard to the underside of the bun.
9. Boom! You are done... Enjoy!!!
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One of my all time favourite sides, has to be the Mac and Cheese! It's the dish that I get requested to take to my family get togethers. I love the cheesy, gooey, delicious-ness of it. The addition of the bacon and leek make this a dish worthy of being more than just a side dish.
This recipe is a great starter or snack, lots of flavour and does about 8 -12 Jalapeños poppers. You can do this with a smoker, the oven or air fryer
Ingredients
8 -12 large Jalapeños
Cream Cheese
Little Brixton Jerk Rub
Little Brixton Rum and BBQ Sauce
Cheddar Cheese Slices
Streaky Bacon
Tooth Pick
Method
1. Wash the Jalapeños and then cut them in half
2. Scrape out the inside with a spoon to get rid of the seeds.
3. Put enough cream cheese in a bowl to fill the Jalapeños and season to taste with Little Brixton Jerk Rub
4. Add the cream cheese to the Jalapeños and add a slice of cheese on top.
5. Wrap with Bacon and and coat with Rum and BBQ Sauce
6. Cook in the in the air fryer at 120C for 12 minutes.
7. Voila! The poppers ready to eat! Super tasty and addictive!
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This air fryer chicken recipe gives you that crunch alongside finger licking Little Brixton sauce. So simple if you want you can knock this out in 20 minutes.
Ingredients
Chicken nibbles or wings
All purpose flour
Jerk Mustard or Rum & BBQ Sauce
Jerk Seasoning Rub or an alternate no heat seasoning ( a tsp of garlic powder, ginger powder, black pepper, salt, all purpose seasoning and allspice)
Method
1. Clean chicken, and season with Little Brixton Jerk Seasoning or our no heat rub (recipe above)
2. marinade for at least four hours to allow the flavours to sink in
3. coat in all-purpose flour and add your chicken to the air fryer leaving a little space between each wing
4. set air fryer to 195 degrees C for 17 minutes
5. turn any wings that have a bit of four residue on and cook for a further 3 mins at 195 degrees C.
6. take out and find a bowl to toss either Rum & BBQ Sauce or Jerk Mustard
Now your good to go with tasty and addictive chicken wings...
Serve with fries and a beer! Cheers!!! '
Rich
Little Brixton
]]>For Burnt ends you can use belly or shoulder, but the cooking technique pretty much applies to both.
Ingredients
Pork Should or Pork Belly
Apple cider vinegar
Water
Apple or Pimento wood if done on the bbq
Aluminium Pan
Apple juice
Method
Chop up the pork shoulder or pork belly into roughly 1 inch cubes
Season with some salt and pepper before marinading in some Rum and BBQ sauce and leave to marinade for at least 4 hours
Set up the bbq to smoke 250F or the oven between 250F and 270F
On the bbq fill the aluminium pan with apple juice to keep moisture in the mean and make sure the pan is just below the meat on the grill.
Place the meat in the oven or on the grill
Fill a spray bottle with water for an Apple Cider Vinegar for spritzing. Whether in the oven or bbq i tend to spritz the meat every 30 - 45 mins.
once the meat reaches a temperature of about 140F I baste with more Rum and BBQ Sauce.
Cook until the meat reaches an internal temp of 190F
Voila! Perfect Pork burnt ends!!!
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Ingredients
Pizza base (We use Gerry's Pittes)
4/5 slices of Prosciutto
Handful of rocket
1/3 of a jar of Rum & BBQ Sauce
1 1/2 cups of cheese mixture (Mozzarella, Provolone and Cheddar)
Method
1. Pre-heat the oven at 200 degrees C
2. We use Gerry's Pittes for a pizza base however you can make your own or buy a pre made base from your local supermarket.
3. Use a 1/3 of a jar of Rum and BBQ Sauce and spread it out over the base evenly
4. Spread 1 cup of cheese evenly over the sauce
5. add your slices of Prosciutto over the cheese
6. use the rest of the cheese to spread over and around the prosciutto
7. Cook in the oven for 10 minutes or until the cheese is golden
8. Take out of the oven and garnish with Rocket
Viola! Perfect pizza every time... Enjoy with a glass of red!
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Enjoy!
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Enjoy!
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Method:
1. Preheat oven to 220 degrees. Coat the steaks in the Jamaican Jerk Rub and 2tbs of olive oil.
2. Whisk together 3 1/2 tbs oil, vinegar, spring onions and thyme and season with salt and pepper
3. Toss broccoli and mushroom with 2 tbs olive oil and season with salt and pepper. Add to baking tray along with the broccoli. Roast for approximately 30 minutes or until tender.
4. Heat the vegetable stock and pour over the vegetables. Add to a bowl and add in half of the vinegar mixture and season with salt and pepper to taste.
5. Fry the steaks for 2 minutes each side or until cooked to your liking. Cover with foil and allow to rest for 5 minutes.
6. Slice steaks against the grain and serve with the vegetables and drizzle over the remaining vinegar mixture.
This recipe works well with either of Jerk marinade or the Rum & BBQ Sauce
]]>Ciabatta loaf, cut in half lengthwise
1 jar cooked beetroots, diced
2 red onion, sliced into rings
1/2 avocado, cut into slices
bunch of watercress
Jerk Mustard
Mayonnaise
Rum BBQ Sauce
Jerk Marinade
400g Sizzle Steak
Method
1. Marinade Sizzle steak in Jerk Marinade for 1 hour.
2. To make the relish, fry onions in 1 tablespoon of oil until tender. Add in beetroot and 1/4 jar of Rum BBQ sauce and continue to fry for a further 2 minutes.
3. Meanwhile fry steak for 2 mins each side.
4. Toast ciabatta bread.
5. Put Jerk Mustard Sauce and mayonnaise on one half of the bread. Then add watercress, avocado, sizzle steak and Rum BBQ relish. Top with other half of bread and cut into pieces.
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Method:
1. Preheat oven to 180 degrees. Fry onions in oil in a pan for 5 minutes or until softens. Add pork mince and Jerk Marinade and cook until cooked through.
2. Meanwhile fry corn for 2 mins, add in spring onions and black beans and fry for a further minute. Transfer to a bowl. Add in the cherry tomatoes, coriander and a squeeze of lime.
3. Cook tacos for a few minutes in the oven.
4. Add mince to tacos and add corn and black beans mixture and top with grated cheese and your choice of optional extras.
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Method:
1. Sprinkle Jamaican Jerk Rub on each fish fillet and wrap each fish fillet in 2 strips of prosciutto.
2. Heat 2 tbs oil in a fry pan and fry wrapped fish with a sprig of thyme on top of each fish. (2 mins each side or until cooked through). Transfer to a plate.
3. Add 1 tbs oil to fry pan and fry spinach leaves until wilted. Add teaspoon of apple cider vinegar and fry for 30 seconds more. Transfer to a plate.
4. Add 1 tbs oil to fry pan and fry lentils with 1 tbs of water and a sprinkle of Jamaican Jerk Rub for 2 minutes. Transfer to a plate
5. Divide lentils with spinach on the side on each plate and top with the fish.
]]>1 tbs olive oil
1 onion
500g beef mince
1 1/2 cup frozen peas
1/3 cup Jerk Marinade
1/4 cup water
1/4 cup tomato sauce
1/4 cup Rum BBQ Sauce
8 sheets frozen puff pastry
1 egg
Method:
1. Preheat oven to 200 degrees
2. Heat oil in a pan and fry onion over a medium heat. Once the onion softens, add the mince and fry until cooked through.
3. Stir in the peas, Jerk Marinade and water and cook until liquid evaporates. Add in tomato sauce and Rum BBQ sauce. Bring to a simmer and cook for a further 5 minutes, stirring where necessary.
4. Thaw puff pastry and cut into rounds for the base and discs for the top. Grease a muffin tin and put rounds into each. Fill with beef mixture and top with disc. Brush with a beaten egg.
5. Bake in oven for 20 minutes or until brown and flaky.
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4 large flat mushrooms
2 tbs olive oil
1 garlic glove, crushed
450g firm tofu, thickly sliced
1 tbs Jerk Seasoning
4 large slices of beetroot
2 tbs Jerk Mustard
80g rocket leaves
2 lebanese cucumbers, peeled into ribbons
1/2 cup mint leaves, roughly chopped
4 burger buns, lightly toasted
Method:
1. Place mushrooms on a lined tray. Combine oil and garlic in a cup. Brush mushrooms with the garlic mixture. Season with salt and pepper. Cook under grill until each side is tender
2. Mix tofu and Jerk Seasoning in a bowl with 1 tbs oil. Heat a large frypan and spray with oil. Cook the tofu for 3 mins each side until golden.
3. Start with one half of the bread bun, top with Jerk Mustard, then mushroom, tofu, beetroot, cucumber, rocket, mint and the remaining bread bun.
For a vegan alternative, you can remove the bread bun.
]]>4 seeded brioche buns
Beetroot coleslaw
1.5kg pork shoulder
Salt and Pepper
1 jar Rum & BBQ Sauce
1 tbs olive oil
1 onion, chopped in half
Method:
1. Season pork with salt and pepper. Preheat oven 160 (320F) degrees.
2. Heat a dutch oven with oil and seal pork on all sides.
3. cut the onion into two halves and add it to the dutch oven and add pork on top. Add 3/4 jar of Rum BBQ Sauce and cover with foil tightly. Roast in the oven for 3 1/2 to 4 hours or until pork is tender and cooked through to 96 degrees (205F). Rest for 10 minutes.
4. Pull pork apart with hands or two forks and top with remaining Rum BBQ sauce.
5. Serve in bun with beetroot slaw.
Enjoy
]]>2.5kg Boneless Pork Leg Roast
4 spring onion, cut into thirds
1 garlic bulb, broken into cloves
4cm piece ginger, sliced
1/2 jar Jerk Mustard Sauce
Green Herb Salad
3 cups of lettuce leaves mixed
1 small red onion, diced
1/2 cup parsley
1/4 cup mint
1/4 cup basil
Dressing
1 tbs lemon
3 tbs olive oil
1 tsp honey
Salt & pepper
Method:
1. Preheat oven to 150 degrees. Score skin of pork and season generously with salt.
2. Add spring onion, garlic ginger to baking tray and top with Roast pork. Roast for 2 1/2 hours.
3. Pour off the fat from the tray and increase the oven temperature to 250 degrees. Roast for a further 30 minutes or until the skin is crisp. Rest for 20 minutes.
4. Meanwhile mix together all the ingredients for dressing and all the green herb salad. Pour dressing over the salad and mix.
5. Cut the pork into slices and serve with Jerk Mustard and the Green Herb Salad.
Optional: Marinade Pork in Jerk Marinade for 1 - 4 hours before cooking, especially if you want to make a gravy using the juices at the end.
]]>Method:
1. Marinade chicken thighs in Jerk Marinade for 1 - 4 hours.
2. Preheat oven to 200 degrees. Arrange chicken, potato, carrot, brussel sprouts, thyme, and garlic to the tray. Drizzle over olive oil.
3. Bake for 40 mins or until the vegetables are golden brown and the chicken is cooked through, turning half way through cooking
4. Serve and drizzle with the sauces from the pan.
]]>Real simple and a great way to get those sticky lick your fingers ribs!
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A super healthy and tasty Jerk chicken kebab recipe! after prep the cooking time is 15 minutes.
Ingredients
Chicken
Chicken thighs
Little Brixton Jerk Rub
Olive oil
Veg
Zucchini
Red and yellow capsicum
Red onion
Method
Season the chicken thighs with little brixton Jerk Rub and leave for 4 hours in the fridge.
Chop veg and then thread chicken and chopped veg through a skewer and repeat.
Drizzle olive oil over the skewers and cook.
Cooking
You can cook this 2 ways.
1. Grill or pan fry until chicken cooked
2. Sear chicken direct on the bbq then cook indirect until the chicken is cooked through.
Healthy, tasty and quick! Enjoy!!!
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Ingredients
Steak
Little Brixton Jerk marinade
Steak (we used Porterhouse)
Fries
Shoestring fries
Canola Oil or Cottonseed oil
Salad
500g broccolini florets sliced and chopped
½ cup slivered almond
½ cup finely chopped red onion
½ cup grated cheddar cheese
⅓ cup dried cranberries, chopped
Dressing
⅓ cup extra-virgin olive oil
2 tablespoons apple cider vinegar
1 heaped tablespoon Jerk Mustard
1 tablespoon honey
1 medium clove garlic, minced
¼ teaspoon fine sea salt
Method
Salad
Marinade the steak in Little Brixton Jerk marinade for 4 hours
Chop and mix all the salad ingredients in a bowl
mix and whisk the dressing ingredients,
Add to salad bowl.
Steak
Fry or BBQ the marinaded steak 3 minutes each side and then rest before serving
Add fries serve and enjoy!!!
]]>This recipe can be for 10 to 12 chicken wings or 8 thighs. With the cooking oil, we use either Canola oil or Cotton Seed oil.
Ingredients
Marinade or Seasoning
Chicken Wings or thighs
Jerk marinade or Jerk Rub
Wet batter
Cup of soda water
2 eggs
1 cup of flour
pinch of salt
pinch of pepper
Seasoning Flour
3 Cups of Flour
1 tablespoon of Jerk Rub
Method
Marinade the chicken with Jerk marinade or season with our Jerk rub leaving for a couple of hours in the fridge.
Mix the ingredients for the wet batter in a bowl
Mix the Seasoning flour in a bowl
Heat oil between 180C to 190C
Dip marinaded chicken into the seasoning flour, then into the wet batter then into the pan or fryer with the oil.
Cook for 7 to 10 minutes until chicken batter is golden brown and the chicken is cooked through.
I have serve with your favourite sauce and fries!
There you have it simple straightforward tender crispy JFC!
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Ingredients
Little Brixton Jerk Marinade
500g minced beef
1 onion
2 tablespoon vegetable oil
2 cups plain flour
1 egg
1 1/2 teaspoons of curry powder
1/4 cup of margarine
1/3 water
1/4 cup of vegetable shortening or Copha
Method
Marinade the mince in half a jar of Little Brixton Jerk Marinade for a couple of hours
Chop onion fine add the vegetable oil to a pan and fry on a medium heat the onions until golden brown
Add the marinated mince to the frying pan, mix and fry until the mince is cooked
Mix Flour, vegetable shortening, margarine, curry powder in a bowl and add water until the mixture is course
Shape mixture into 7 or 8 balls and roll out each ball until flat and cut out circles
Add the cooked mince to the pastry
Fold the pastry over and score with a fork
Beat the egg to create an egg wash and brush the folded patties
cook in the oven between 15-20 minutes on 200 celsius or until golden brown.
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Method
1. Marinade chicken thighs in Little Brixton Marinade for 1 - 4 hours.
2. Preheat oven to 180 degrees
3. Add chicken thighs to a roasting pan and cook for approximately 30 minutes or until cooked through.
4. Meanwhile mix the cabbage, carrot, onion and mayo together.
5. Cut the buns in half and warm them up in a pan.
6. Add the Jerk Mustard to both sides of the bun, then add the coleslaw and chicken thighs and top with the bun.
Jerk Mussels another way to use your Little Brixton Jerk Marinade. Create a tasty meal using a few ingredients.
Serves four people
Little Brixton Jerk Marinade
1/2 kg Mussels cleaned
Crusty bread
1 brown onion
Spring Onion
1 tomato diced
1 can Coconut Milk
Oil or butter
Method
1. Fry onions in pan with knob of butter or oil
2. Add 2 tablespoons of Jerk Marinade and diced tomato continue to fry
3. Add mussels
4. Add coconut milk and simmer until mussels are open. Discard any that don’t open
5. Sprinkle with spring onions and serve with crusty bread
Create sticky Rum BBQ Ribs using Little Brixton’s Rum & BBQ Sauce.
Serves two people
Little Brixton Rum BBQ Sauce
1 rack of Pork Ribs
1 Cup Rice
1 can red kidney beans rinsed and drained
Coleslaw (Carrot, Onion, Cabbage & Parsley, Mayonnaise)
Method
1. Marinade ribs for a minimum of 4 hours in 1/4 jar of Little Brixton Rum BBQ
2. Cook on indirect heat on the bbq for 3 to 4 hours (or in the oven on low heat)
3. Add 2 cups of water, 1 cup rice and red kidney beans
4. Bring to the boil and then simmer for 20 mins.
5. Combine coleslaw ingredients
6. Serve ribs, rice and coleslaw
Bacon, chicken, avocado – what’s not to love in this fresh jerk chicken salad?
Warning: might cause excessive salivation.
Serves four people
Little Brixton Jerk Marinade
2 Chicken fillets
Red onion
Bacon diced
Avocado
Cucumber
Cherry tomatoes
Lettuce
Olive Oil
Little Brixton Jerk Mustard
Method
1. Cut chicken into pieces and marinade in 2 tablespoons of Little Brixton Jerk Marinade for a minimum of 4 hours
2. Mix 1 tablespoon of Jerk Mustard with 1/4 cup of olive oil to make dressing
3. Pan fry chicken until cooked, then remove from pan
4. Fry bacon, then remove from pan
5. Add chopped lettuce, cucumber, tomatoes, avocado & red onion to salad bowl
6.Top with cooked chicken, bacon and drizzle over dressing
And there you have it. Take it to parties, or make it as a fuss-free dinner – it’s the perfect salad for any occasion.
]]>Try this combination of the much loved traditional cheese burger given a new lease on life with our mix of Little Brixton Jerk Mustard and Rum BBQ sauce.
Serves 4 people
4 Milk Buns (or Brioche)
Little Brixton Jerk Mustard Sauce
Rocket
4 rashers of bacon
4 slices of burger cheese
1 onion cut into rings
Little Brixton Rum BBQ Sauce
250g beef/pork mince
salt and pepper
oil
Mayonnaise
Method
Season beef/pork mince with salt and pepper and shape into 4 meatballs
Heat oil in frypan or grill and add meatball and fry on top and bottom for 2 mins
Use back of spatula to flatten/smash the patty into a pancake (careful not to let it break into pieces)
Fry until cooked on both sides
Add burger cheese and until slightly melted onto
Meanwhile fry onions until brown and then add Little Brixton Rum BBQ Sauce and fry for 2 more minutes until slightly caramelised
Cut Milk Buns in half. On bottom half put mayonnaise and on the top half add Little Brixton Jerk Mustard
On top of the mayonnaise add rocket and then the meat patty with cheese. Top with the bacon and Rum BBQ onions and then the top of the milk bun