Jamaican Jerk Chicken with Banana Ketchup

Jamaican Jerk Chicken with Banana Ketchup

Another first for my blog, a Jamaican inspired dish with some help from the nice folks at Snack Jockey Foods and a new producer for me Jamaica Sun. This collaboration of condiments makes for a fabulous meal.

Hot and spicy chicken breasts marinated for four hours in Jamaica Sun's Traditional Jerk Seasoning and roasted for 20 minutes at 220c, sweet and tasty sweet potato, simply wedge into eighths season with Maldon Sea Salt and roast with a little oil for 1 hour at 230c. Serve with sautéed red and green peppers and Banana Ketchup, this fabulous condiment from Snack Jockey Foods has a sweet, spicy, fruity flavour which complements the hot and spicy jerk chicken perfectly. With a fruity front flavours that develop into a zingy hot sauce that lingers beautifully on the palate Banana Ketchup is a delicious condiment. Add in the beautiful sweet caramelised potato and great flavour of the peppers and you'll as pleased as punch with your meal.

Ingredients

- 2 Chicken breasts

- 1/2 jar Jerk Seasoning

- 3 Medium or large sweet potatoes

- 3 Peppers, colours of your choice

- Banana Ketchup to taste

Cooking time: 1 hour 10 minutes  |  Serves: 2

Start by covering two chicken breasts in 1/2 jar of the jerk seasoning at least 2 hours before cooking or you can marinate for anything up to 24 hours.

One hour ten minutes before serving eighth up the sweet potatoes and drizzle with oil, sprinkle with sea salt, and roast at 220c - 230c for around 1 hour.

Whilst the potato is cooking dice the peppers into roughly 1 cm dice and sauté until cooked to a texture that suits you. I like them to stil have a good bite.

With 25 minutes left for the potatoes add the chicken and seasoning to a roasting tray and roast at 220c for 20 minutes checking the meat is cooked thoroughly before serving.

Plate up with a good dollop of the ketchup and prepare to be impressed, a super simple meal with amazing flavours.

Stuart Webster Photography provide Food, Lifestyle and Commercial photography services throughout Hampshire and the UK.

Chicken Stir Fry

Chicken Stir Fry

Lunch with the kids was quick, easy an colourful today, wok fried strips of chicken breast mixed with courgettes, red and green peppers and serves over fine egg noodles. The noodles are dressed with toasted sesame oil and I added garlic infused hot chilli sauce. Season the the chicken with salt and pepper before cooking in a small amount of vegetable or sunflower oil. If you you are making this for adults or older children you can toss the whole lot in a hot and sour sauce which gives an additional kick

Ingredients

Cooking time: 30 minutes | Serves 2 adults + 2 children

- 4 chicken breasts

- 4 sheets Sharwood's Fine Egg Noodles

- 3 peppers, colours of your choice

- 2 courgettes

- Toasted sesame oil to taste

Optional dressing

- 3 tsp runny honey or mirin

- 6 tsp lime juice

- 3 tsp fish sauce

- 2 or 3 tsp hot chilli sauce

Method

Slice the chicken breasts into strips on the diagonal and season with salt an pepper, fry in a hot wok until golden and good through thoroughly. Once cooked set a side and keep warm.

Slice the peppers into strips and the courgette into rounds on the diagonal, season and fry in the wok with the same oil as the chicken was cooked in. This will help add colour and flavour to the vegetables.

Whilst preparing the chicken and vegetables cook the noodles as per packet, drain and dress with toasted sesame oil

Once everything is ready toss together in the wok and serve.

If serving for older children adults you can added home made sauce by mixing all of the ingredients in a bowl and adding whilst tossing all of the ingredients together after cooking.

Enjoy

Stuart Webster Photography provide Food, Lifestyle and Commercial photography services throughout Hampshire and the UK.

Hot-headz Smoked Chilli & Garlic Sauce

Hot-headz Smoked Chilli & Garlic Sauce

Today's dish is also a big shout out for a fabulous sauce I've recently discovered an the most amazing shop I found it in.

Whilst visiting Brighton Marina to see my friend and great photographer Kirstie Blake at Eclectia Gallery I was introduced to Frank Jay and his amazing shop, the Chilli Shop, Frank stocks anything and everything you could possibly think of relating to chillis and lots of that you could never have thought of, more importantly Frank will take time and make a real effort to understand exactly what you are looking for, will help with ideas on how to use his products and generally help out.

There dozens of tasters out so you can try before you buy and with many of the locally sourced products frank can give you full provenance, you'd be amazed how many chilli based products are made in the South of England

Smoked Chilli & Garlic Hot Sauce from Hot Headz is a medium strength, smoky sauce which can be served a condiment, it will add a healthy but not over powering kick to chicken, fish, pasta or even eggs. With a good helping of garlic it creates a great rich, rounded flavour and certainly brought my dish of chicken breast with spaghetti and fried peppers to life. The flavour is long and deep, probably because of the smokiness and lingers in the mouth for a while, it's lovely and warming especially on a cod evening like we had in Southampton.

I'd certainly suggest this as a a great sauce for anyone who likes a kick to their meal and wants to bring a simple dish of chicken and pasta to life.

Suppliers

Smoked Chilli & Garlic Hot Sauce - Chilli Shop

Chicken, pasta & peppers - Tesco

Ingredients

- 1 large chicken breast, oven roasted

- 2 peppers, medium diced

- 75g spaghetti

- 1/4 jar of smoked chilli & garlic hot sauce

Method

Rub the chicken breast with a little oil and season with salt and pepper, place on baking tray on in a small roasting pan and cook for 15 minutes. Remove from oven and cover with a healthy layer of sauce and cook for a further 5 - 7 minutes.

Whilst the chicken is cooking boil your pasta as per the instructions on packet, once cooked to taste drain and place in a large bowl. Add 1/2 tbsp of sauce an toss until all the pasta is covered with sauce.

Whilst pasta and chicken are cooking dice the peppers and fry in a small amount of oil until soft and golden, season with salt to taste.

Once the chicken (slice and check its cooked through) is ready plate up/p>

Download your recipe card here

Enjoy

Roast chicken with beans and salad

Roast chicken with beans and salad

A great Sunday spent with the kids meant little time to cook so I cheated a little but hey the kids loved lunch. A roast chicken from the hot counter at the grocery store, home made pasta salad with sweet corn, crispy bacon and mayo with beans on the side. All done in under 20 minutes and it went down a treat.

I love cooking and photography but some things are more important.

Enjoy the photos more tasty treats tomorrow.

Golden Crispy Chicken with Pasta

Golden Crispy Chicken with Pasta

Golden, crispy, moist chicken one of my favorite dishes, I'll warn the health conscious of you this is probably not for you but hey that is your lose because this is great.

First things first the pasta and thee cucumber are lovely but lets face it this dish is all about the chicken, for instructions on cooking pasta I suggest reading the packet it really helps. Now for the chicken, I use legs and thighs if you cook them right they are amazing, far better than breast I'd suggest two thighs and two legs minimum for an adult, possibly more if they've a big appetite.

Start by remove the bone from the thighs this is simple, lay the thigh skin side down on a chopping board flatten it out as much as possible and run a sharp knife down the bone. Once the bone is exposed continue to trim around the bone until you can pull it away, make sure you get all of the tough sinew, do not attempt to remove the bone from the legs.

Now added enough oil (vegetable / sunflower) to cover the bottom of the largest flat bottom pan you have, heat the oil until you can feel the heat when holding you hand over the oil, now start to add the thighs skin side down, if the oil is hot enough it should sizzle but not explode into flames. Leave for at least 5 minutes before checking the colour, if you have the temperature right you should be able to leave it for 7 - 10 minutes before turning. Once the skin is beautiful and golden turn and cooking flesh side down for a further 5 - 7 minutes, cut into the flesh to check that it is cooked through thighs usually cook fairly evenly with the bone removed.

For the legs follow the same method, if you have two pans then cook them at the same time however, legs will require turning more frequently due to their shape and may take slightly longer took cook. With the legs I suggest cooking one extra to use as a tester, once you think it is cooked cut all the the way to the bone and check for signs of blood this is especially important when cooking for children, they'll not be impressed with blood in their dinner. Legs should be a beautiful golden colour when fully cooked.

Serve how ever you see fit, personally I could eat a pile for this with nothing but some hot chilli sauce but I'll leave that to you.

Enjoy

Yaki udon with prawns and chicken

Yaki udon with prawns and chicken, tonight's dish is a combination of left overs from recipes I've posted over the week. Great Udon noodles with a fabulous sauce of ginger, yellow bean sauce, lemongrass and teriyaki from Monday add prawns left over from yesterday and some chicken for some additional flavour. The green vegetables peppers, green onions and cucumber bring in some crunch and lightness to the dish.

Make the sauce as described here. Boil the noodles as per the instructions on the packet and set a side. In a hot wok add garlic and chicken fry for 2 - 3 minutes then add green peppers and fry for a further 2 minutes, finally add the prawns and fry until the prawns a properly cooked. Put the noodles back in the wok for 60 seconds to warm through before serving in a large bowl, dress with ribbons of cucumber and drizzle over the sauce. Sprinkle with sesame seeds if you have them.

Hope you enjoy the dish, please leave me your thoughts to my slightly ad hoc dish.