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Caribbean Trade Council
3155 Main Street
Hartford
Connecticut  06120

Tel. (860) 549-4282
Pager(860) 939-9998
 
 

RECIPE
 
 
 

Roast Turkey with Jerk Seasoning
Ackee and Saltfish
Jerk Chicken
Jerk Pork
Rice and Peas
Callaloo Seasoned Rice

Roast Turkey with Jerk Seasoning

 

Preparation Time: 30 minutes

Cooking/Baking Time: 3 1/2-4 hours

Serves/Yields: 6-8

Recipe Date: 15-Jun-1998

 


INGREDIENTS
 

 

12

lbs.

 

turkey, remove giblets

 

3

Tbsps.

 

jerk seasoning

 

1/4

cup

 

honey

 

1/2

cup

 

soya sauce

 

2

Tbsps.

 

lemon juice

 

1

Tbsp.

 

olive oil


METHOD
 
 
  1. Preheat oven to 350°F / 180°C.
  2. Pat dry turkey inside out.
  3. Loosen skin over turkey breast and leg using the fingers. Avoid tearing the skin.
  4. Combine jerk seasoning, honey and soya sauce, rub over turkey inside and out.
  5. Stuff the turkey with the spicy sausage stuffing, but do not overfill as the stuffing expands during cooking and could split the skin if too tightly packed.
  6. Mix the lemon juice with the olive oil and brush over the turkey.
  7. Place the turkey on a rack over a roasting pan with water. Cover breast with aluminium foil.
  8. Bake for 30 minutes then, reduce the temperature to 325°F /160°C and bake for a further 3 1/2 hours.
  9. Remove the aluminium foil, about 30 minutes before total cooking time.
  10. Turkey is ready when golden brown.
 
Serving Suggestions: 
Serve with gravy, roasted potatoes, brussels sprouts and glazed carrots.
 
Notes:
 

This is a Jamaican flavour to Roast Turkey.

See recipe for Spicy Sausage Stuffing.

Ackee and Saltfish

Ingredients

1/2 pound Saltfish
1 can ackees
1 tablespoon oil or 4 slices of bacon
1 medium onion
black pepper taste

Directions

  1. Soak Saltfish in cold water overnight.

  2. Pour off water, add fresh water and cook until
    tender or sufficient salt has been removed. Remove bones and flake Saltfish. Meanwhile, allow ackees to drain.

  3. In a frying pan, sauté bacon (if used) or heat oil. Add onion, flaked Saltfish, and ackees.

  4. Simmer for 5-10 minutes and sprinkle with black pepper.

to Friend
 

Cooking time: 25 minutes
Serves: 4
Jerk Chicken

Ingredients

2 pound chicken pieces
3 tablespoon Jerk seasoning
1 tablespoon Soy sauce

Directions

  1. Mix all ingredients in small bowl until well blended. Marinate a few hours or overnight.

  2. Place on greased grill over hot coals or on rack of broiler pan 5-7 inches from heat.

to Friend
 

Cooking time: 30 minutes
Serves: 6
Jerk Pork

Ingredients

2 pounds pork tenderloin cut in pieces
3 tablespoon Jerk seasoning
2 tablespoon Soy sauce

Directions

  1. Mix all ingredients in small bowl until well blended
     

  2. Marinate a few hours but preferably overnight. Place on greased grill over hot coals or on rack of broiler pan 5-7 inches from heat

  3. Grill or broil 40-45 minutes or until cooked through, turning frequently.

to Friend
 

Cooking time: 45 minutes
Serves: 8
Rice and Peas

Ingredients

1 1/2 cups Dried red kidney beans soaked overnight
2 cups long-grain white rice
1/2 cup unsweetened coconut milk
2 scallions, chopped
2 Clove garlic, crushed
1 teaspoon thyme
salt, black, and hot pepper to taste

Directions

  1. Boil the beans, garlic and salt until the beans are tender. Save three cups of the liquid.

  2. Place the beans and the three cups liquid to the pot along with the reaming ingredients.

  3. When it comes to a boil, add in the rice. Let it boil for 20 minutes and simmer when all the water has dissolved.

  4. Stir it with wooden spoon

to Friend
 

Cooking time:  2 hours
Serves: 8

Callaloo Seasoned Rice

 

Preparation Time: 8

Cooking/Baking Time: 20 minutes

Serves/Yields: 8

Recipe Date: 27-Mar-2000

 


INGREDIENTS
 

 

4

cups

 

chopped callaloo

 

4

cups

 

GRACE COCONUT MILK

 

1

packet

 

GRACE COCK SOUP MIX

 

1

sprig

 

thyme

 

1

small

 

scotch bonnet pepper

 

1

Tbsp.

 

soft margarine

 

1

clove

 

garlic, chopped

 

1

stalk

 

escallion, chopped

 

1

pack

 

salami / bologna, cut into strips

 

2

lbs.

(1 kg)

rice


METHOD
 
 
  1. Put callaloo and Grace Coconut Milk to boil. Add Grace Cock Soup Mix, thyme and pepper. Cook for 10 minutes.
  2. Melt margarine in a skillet and sauté garlic and escallion, add salami or bologna and fry lightly.
  3. Remove salami or bologna from skillet and add to the callaloo and Grace Coconut Milk.
  4. Add rice to callaloo mixture.
  5. Cook over low flame until all the liquid has been absorbed and the rice grains are tender.
 
Serving Suggestions: 
Serve as a complete meal acompanied with a vegetable of your choice and a refreshing glass of Grace Tropical Rhythms - Ginger Pineapple.
 
 
Variations:
Omit salami / bologna to make this dish suitable for vegetarians.

 


President/Director: Andrew Lawrence

Metro Hartford Economic Development Initiative
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