Jerk Chicken

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Aruba’a beach club vibe makes it the perfect place to enjoy fresh Caribbean food in Bournemouth.

After studying the methods and techniques of jerk cookery for quite some time and after a lot of trial and error, Head Chef Craig at Aruba in Bournemouth devised this recipe, which is a truly authentic taste of the Caribbean.

“Aruba’s menu is reflective of the multicultural diversity that is Bournemouth. The international schools, popular university and beautifully idyllic coastline and surrounding areas attract people from all over the UK, as well as Europe. “Aruba’s  location is the best in town, if not the South Coast. The sea view is  incredible and the team working there is fantastic. The long days and hard work mean nothing if you truly enjoy what you do and where you live.

” The extra effort goes into the food we cook at Aruba. In a town saturated with the ubiquitous chain restaurants, some of which turn out mass produced portions of ‘authentic fresh food’ (‘ boil in the bag microwaved rubbish’ – Head Chef’s words!) Aruba stands out, taking the time to cook from scratch, utilising good quality produce from long standing local suppliers.

” Our menu changes seasonally. The inclusion of the Caribbean is always present, accompanied by traditional international dishes making sure all palates are catered for. From August onwards, a special regular Caribbean menu will be available every Sunday. Back by popular demand, Caribbean Sunday is unique to Bournemouth, a fun family day out where you can enjoy the best Caribbean food and cocktails, alongside Dr Balloon man, live bongo music, hula hooping and limbo dance competitions. Dishes include jerk chicken, goat curry, saltfish and ackee, and black bean veggie burgers.

 

Ingredients
  • 2 whole boneless spatchcock chicken
Aruba’s Jerk Paste
  • 20g pimento allspice berries
  • 40g black peppercorns
  • 100g scotch bonnet peppers
  • 80g peeled garlic
  • 120g pealed root ginger
  • 120g stem ginger and syrup
  • 160g spring onions
  • 20g fresh tyme
  • 3 cloves
  • 1tsp ground cinnamon
  • 1tsp ground nutmeg
  • 120g extra virgin olive oil
  • 40g salt

 

Method
  1. Simple blend all ingredients together to achieve a smooth paste ( we use a bar blender)
  2. Apply paste generously to the chicken, allow to marinate for 24 hours.
  3. Place the chicken skin side down on hot chargrill for 2 to 3 minutes.
  4. Cook chicken, skin side up, on a baking tray for 12 to 14 minutes in the oven at 180°c.
  5. Allow to rest for 5 minutes before serving.

Rice and peas

Ingredients
  • 100g finely chopped white onion
  • 800g cooked white rice ( We use basmati pilau )
  • 25og cooked back turtle beans
  • 25g finely chopped garlic
  • 75g sliced spring onions
  • 75g unsalted butter
  • 50g pure coconut cream
Method
  1. In a hot pan, fry the white onion and garlic in the butter.
  2. Add the black beans and rice and cook until piping hot.
  3. Finish with spring onions and coconut to taste.

 

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