I love the flavour and spice of Jerk seasoned food and really enjoyed the sauce from Jamie Oliver’s 30 Minute Meals recipe. As I am not likely to have the meal with chicken, I have decided to experiment to find the best alternative that absorbs the flavour and gives a suitable texture. Having made the seasoning a number of times, I have made my own tweaks to make it suit us and our tastes and to make it vegan. For the original recipe, check out Jamie’s.
Last night, I went for Tempeh as the basis of the Jerk and it was delicious….I am very much looking forward to the left overs for my lunch today.
2 packets of Tempeh (defrosted if frozen) and ripped into chunks of about 4cm
400g carton of black beans
250g Basmati rice
1 Cinnamon stick
2 Spring Onions
2 Large Corn on the cob with the green husks removed
Olive Oil
600ml Vegetable Stock (I use Kalo)
Jerk Seasoning:
4 Spring Onions
Small bunch of fresh Thyme
3 fresh Bay leaves
1 tsp whole cloves (ground with the other spices with a pestle and mortar)
1 tsp grated nutmeg (ground with the other spices with a pestle and mortar)
1 tsp ground All Spice (ground with the other spices with a pestle and mortar)
6 tbsp White Wine Vinegar
1 tbsp Agave Nectar
2 Red Chilli
1 Green Chilli
4 Cloves of garlic
Method:
Pop the onions,Thyme, Bay Leaves, spice mix (from your pestle and mortar), rum, wine vinegar, Agave Nectar, 3 twists of salt, de-seeded chillis and peeled garlic cloves into a food processor and blitz until it is a smooth-ish mixture
Heat some oil in a pan and lightly brown the outside of the Tempeh, remove and place in an oven proof tray
Pour the marinade over the Tempeh and move the pieces about to ensure they are all equally coated
Leave to the side to absorb all the delicious flavours
Place an oven shelf at the highest setting that will allow your dish to still fit and heat to 220 degrees Celsius
Wipe the pan that you used to brown the Tempeh and pour in a small amount of Olive Oil
Chop the remaining spring onions and add to the pan with a Cinnamon stick, stir occasionally and let soften
Measure out your rice and add to the pan,stirring to coat with the oil
Make up 600ml Vegetable Stock and add to the rice in the pan
Drain and rinse the Black Beans and add to the pan
Stir the mixture gently and bring to the boil
Reduce the heat cover the pan and leave to simmer for 12 minutes
Check on the Tempeh and turn if they need it
Heat a frying pan with a small amount of olive oil
Cut the corn cobs in half to make 4 and add to the pan
Turning occasionally, heat the corn until is browns on the outside
Once the rice is cooked, remove the lid and gently stir
Serve on a plat with the Jerk Tempeh with a side dish of the corn
If desired, add a pot of plain soya yoghurt for the cooling of very hot chillis
- 2 packets of Tempeh (defrosted if frozen) and ripped into chunks of about 4cm
- 400g carton of black beans
- 250g Basmati rice
- 1 Cinnamon stick
- 2 Spring Onions
- 2 Large Corn on the cob with the green husks removed
- Olive Oil
- 600ml Vegetable Stock (I use Kalo)
- [b]Jerk Seasoning:[/b]
- 4 Spring Onions
- Small bunch of fresh Thyme
- 3 fresh Bay leaves
- 1 tsp whole cloves (ground with the other spices with a pestle and mortar)
- 1 tsp grated nutmeg (ground with the other spices with a pestle and mortar)
- 1 tsp ground All Spice (ground with the other spices with a pestle and mortar)
- 6 tbsp Golden RumTempeh in Marinade
- 6 tbsp White Wine Vinegar
- 1 tbsp Agave Nectar
- 2 Red Chilli
- 1 Green Chilli
- 4 Cloves of garlic
- Pop the onions,Thyme, Bay Leaves, spice mix (from your pestle and mortar), rum, wine vinegar, Agave Nectar, 3 twists of salt, de-seeded chillis and peeled garlic cloves into a food processor and blitz until it is a smooth-ish mixture
- Heat some oil in a pan and lightly brown the outside of the Tempeh, remove and place in an oven proof tray
- Pour the marinade over the Tempeh and move the pieces about to ensure they are all equally coated
- Leave to the side to absorb all the delicious flavours
- Place an oven shelf at the highest setting that will allow your dish to still fit and heat to 220 degrees Celsius
- Wipe the pan that you used to brown the Tempeh and pour in a small amount of Olive Oil
- Chop the remaining spring onions and add to the pan with a Cinnamon stick, stir occasionally and let soften
- Measure out your rice and add to the pan,stirring to coat with the oil
- Make up 600ml Vegetable Stock and add to the rice in the pan
- Drain and rinse the Black Beans and add to the pan
- Stir the mixture gently and bring to the boil
- Reduce the heat cover the pan and leave to simmer for 12 minutes
- Check on the Tempeh and turn if they need it
- Heat a frying pan with a small amount of olive oil
- Cut the corn cobs in half to make 4 and add to the pan
- Turning occasionally, heat the corn until is browns on the outside
- Once the rice is cooked, remove the lid and gently stir
- Serve on a plat with the Jerk Tempeh with a side dish of the corn
- If desired, add a pot of plain soya yoghurt for the cooling of very hot chillis