Spring produce tends to be lighter than the intensely flavoured winter root vegetables. These recipes will show why food eaten in season tastes better.
Jerk sauce & soulful Jerk chicken salad
The first step in any recipe using a Jerk seasoning is to make your own Jerk sauce.
Here is an easy Jerk sauce which can be stored in the fridge for up to one month. You will need it many times throughout this recipe series, so you'll have a chance to use it all up. (Alternatively you can grab a store-bought Jerk sauce/marinade if you don't have the time to make one, but we recommend trying your own).
Jerk Sauce
5 spring onions 1 onion 2 cloves garlic 2-4 hot chili’s (scotch-bonnet, birds-eye or habanero) 1 tbsp fresh thyme, chopped or ½ tbsp dried thyme 2 tsp salt 1/2 tsp black pepper 4-5 tbsp brown sugar 2 tsp ground allspice 1 tsp nutmeg 1 tsp cinnamon 1/3 cup soy sauce 2 tablespoon vegetable oil 1/4 cup vinegar 1 teaspoon grated ginger 1 lime squeezed
Directions:
Put all the ingredients in a blender or food processor to make a puree.
This recipe makes about 3 cups of jerk sauce, which you can keep in the fridge for up to one month.
Soulful Jerk chicken salad of super spring produce
3 Chicken breast fillets 1 cup Jerk sauce 1 ripe avocado, cubed 1 Red onion, sliced thinly 2 large Tomatoes, quartered Salad greens, in season like spinach & watercress Handful of coriander 1/4 cup olive oil 1/4 cup orange juice 1 tsp cider vinegar 1/4 tsp salt
Directions:
Place the chicken in a large shallow baking dish and rub the jerk marinade into the chicken. Cover and refrigerate for 2 - 24 hours depending on how intense you want the flavor to be.
Preheat grill. Grill chicken on each side for 5 to 6 minutes or until cooked through. Cut chicken into one inch pieces.
Mix salad greens, avocado, tomatoes, coriander and red onion together in a bowl.
Whisk dressing together of olive oil, orange juice, vinegar and salt.
Place salad on a plate, top with Jerk chicken and dressing.
Serves 4
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