Make a roux with 1 tbsp flour and butter.
Add a 1/2 jar of Miss P’s Fancy Jerk Marinade.
Cook down to desired thickness.
Makes 4-6 servings
Gluten-Free Jerk Gravy
- 1 1/2 litres stock or water
- 3 tbsp cornstarch
- 1 jar or 250 ml Miss Paulette’s Jerk Marinade
Whisk together your water and cornstarch, add your marinade, and cook to desired thickness.
Chilled Curried Prawns with Pineapple Cucumber Salsa
Lightly toss and marinate:
- 1 lb fresh or defrosted shelled, deveined, head off & tail on 16/20 prawns
- 4 oz curry lime marinade (1/2 jar of Miss Liz’s Curry Lime Marinade)
- Maximum marinade time of 4 hours as the marinade will cure the prawns.
- Bring a pot of salted water to a boil.
- Place prawns into water and cook for approx. 3 min. Chill quickly with ice water.
For the salsa:
- 1/2 fresh pineapple
- 1/2 cucumber
- 5 mint leaves
- ¼ bunch cilantro
- 1/2 diced red onion
- 2 fl oz
- lime juice
- ½ tsp salt
- ¼ tsp black pepper
Dice pineapple, cucumber and red onion.
Finely chop mint and cilantro.
Mix all ingredients together.
Yield 4 portions
- Shred ½ a leaf of romaine and place in the center of the plate.
- Arrange 4 prawns around the lettuce and put 3 oz of pineapple salsa in the center.
- Garnish with a lime and sprig of fresh cilantro.
How to Jerk at Home
Pork, chicken & beef can be marinated overnight, just add enough marinade for the protein to be fully covered and store in the refrigerator to pan sear, roast or grill the following day. Your jerk marinade is quite concentrated, so adding stock or water to extend is acceptable. Keep your pan juices to make tasty gravy.
If you are jerking seafood or tofu, you will only want to marinate for a few hours before cooking. Tuna is the only fish that can handle prolonged marinating.
When grilling marinated products, remove excess marinade from the product before placing on the grill. For unmarinated products, simply brush the jerk on straight from the bottle when the product is close to done