Jerk Turkey with Coconut Mango Salad

I cut a couple of chillies from my Bulgarian Carrot plant today to create this dish. For the jerk marinade I left the seeds in and for the salad took them out. On a hotness scale of 1-10, we both agreed the dish scored a 5-6 with an afterburn of up to 8.

Serves 2

Syn Free on Extra Easy

2 turkey steaks

For the marinade:

2 tbsp white balsamic vinegar

1 chilli, chopped

4 spring onions, chopped

a few stems of fresh thyme

1 tsp ground allspice

1 tsp ground cinnamon

1 tsp ground nutmeg

1 tsp ground ginger

1 tsp sweetener

For the salad:
2 mangoes, chopped

2 shallots, finely chopped

1 chilli, finely chopped

small handful fresh coriander, chopped

2 tomatoes, de-seeded and chopped

handful of rocket leaves

1 tub Müllerlight coconut and vanilla yogurt

Mix together all the ingredients for the marinade and whizz though food processor, liquidiser or spice grinder until it resembles a smooth paste. Spread on both sides of the turkey steaks and leave in a cool place to marinade for several hours. Grill for 7-10 minutes, or until cooked through, which will depend on the thickness of the steaks.

Mix together all the ingredients for the salad. Divide the salad between two plates and top with the jerk turkey steaks. 

 

Jerk Chicken Rice 'n' Peas

I felt like a jerk today. Jerk chicken that is.

The chicken breasts have been marinating for 48 hours – not because they needed that long, but because I started a day too early. It was great homing home tonight to find that most of the hard work for this evening's dinner had already been done – all I had to do was stick it in the oven and get the accompaniments ready.

Jerk Chicken Rice 'n' Peas

2 chicken breasts

1 small handful coriander leaves and a lime to serve

For the jerk seasoning

2 tbsp allspice berries
½ tsp coriander seeds
½ tbsp black peppercorns
1 tbsp fresh thyme leaves
½ tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp ground cloves
6 garlic cloves
4 spring onions, chopped
1 small bunch coriander
4 Scotch bonnet chillies, deseeded
1 small knob of fresh ginger
2 tbsp sweetener
3 tbsp lime juice

For the rice and peas

100g basmati rice
410g tin kidney beans
1 clove garlic, peeled and chopped
1 tsp ground allspice

For the melon pineapple salsa

¼ melon, chopped

¼ fresh pineapple, chopped

½ red onion, thinly sliced

salt and pepper to taste

juice of one lime

a little sweetener (optional)

Grind together the allspice, coriander and peppercorns until quite fine, then liquidise with all the other jerk ingredients until it forms a smooth paste. Place chicken breasts in a plastic bag and coat with the paste, giving them a good massage with your hands to ensure they are well coated. Refrigerate overnight.

Cook the chicken at 220°C for 20-30 minutes until cooked through. Boil the rice in the liquid from the tin of kidney beans with the garlic and allspice, adding water if necessary. For the last few minutes, add the beans to heat through. Mix all the salsa ingredients together.

Serve with your favourite chilli sauce on the side for those who like their food hot!

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