Walkerswood Jerk Seasoning Mild – 280g
A great introduction to Jamaican cuisine, created for those who always wanted to give it a go, but were afraid of the heat level.
If the Traditional Jerk Seasoning leaves you a little hot under the collar, try this milder version, in which Walkerswood have tempered the Scotch Bonnet peppers to allow for a gentle spicy kiss while maintaining the true Jamaican Jerk Seasoning taste.
Scallions
Scotch Bonnet Peppers
Black Pepper
Salt
Onion
All Spice
Nutmeg
Cane Sugar
Citric Acid
Thyme Leaves
Sunday Roast Chicken and Gravy
1 whole chicken – washed
2oz Walkerswood Mild Jerk Seasoning
1 tbs coconut oil (substitute with olive oil if preferred)
1 tbs plain flour
1 whole onion – sliced
1 sprig fresh thyme
1 garlic clove – minced
2 cups chicken stock or water
Rub the Jerk Seasoning and oil into the chicken and allow to marinate – overnight for best results. Bake the chicken in the oven for 45 minutes to an hour @ 375° until cooked through. Remove the chicken from the roasting pan and allow to rest while you move on to the gravy. Place the roasting pan on the stove, and warm on medium heat. Add the flour to the chicken juices and stir until it is smoothly blended, once well combined add the chicken stock while stirring constantly. Once you have everything blended, add the onion, garlic and thyme and allow the gravy to reduce until a nice rich consistency is achieved. Carve the chicken and serve with the gravy and roast vegetables.
Kim
(14)
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