Month: July 2020

Slow Cooker Jerk Chicken

NOTE: This is an older recipe, of which I cannot retrace when I originally posted it before the hack of my old domain name.

One of the first foods I tried when I moved to London was jerk chicken. I was studying in New Cross and my friend took me to this shack called Cummin Up (who still exist! and do delivery!) which served jerk chicken on a coco bread bun with lots of mayo.

I was sold as soon as I bit into it. Jerk chicken is just so fragrant, complex and delicious.

Brixton, STAND UP!

Once I graduated and moved away from New Cross and Cummin Up, I was lucky enough to live across the road from Negril in my beloved Brixton. But then I moved away and discovered you’ll be hard pressed to find jerk chicken in the Netherlands.

It took me a while, and I suck at barbecue, but mixing various recipes (see recipe notes) I finally cracked the code on a slow cooker jerk chicken that comes close to the jerk chicken I had in New Cross and Brixton.

A bowl of rice and beans

What do you have with jerk chicken?

I like to have mine with rice and beans and some cucumber or stick it on a sweet potato bun with a good helping of mayo to relive my days in New Cross.

A plate of jerk chicken, surrounded by ingredients, with a plate of rice and beans in the background

Slow cooker jerk chicken

Dorothy Porker
Succulent and spicy jerk chicken from the slow cooker.
Prep Time 15 mins
Cook Time 8 hrs 15 mins
Overnight marinade 8 hrs
Course Barbecue, Dinner, Main course
Cuisine Caribbean, Jamaican
Servings 4


  • Food processor
  • Large container
  • Slow cooker
  • Oven


  • 1 bunch spring onions roughly chopped
  • 2" - 5 cm piece of ginger peeled and roughly chopped
  • 8 cloves garlic
  • 1/2 small onion roughly chopped
  • 3-4 chilies seeds and pith removed if you prefer less heat
  • 1 T - 15 gr fresh thyme or 1/2 tsp dried
  • juice of 1 lime
  • 2 T - 30 ml soy sauce
  • 2 T - 30 ml neutral oil I use sunflower
  • 3 T - 45 gr brown sugar
  • 1 T - 15 gr allspice
  • 8 pieces chicken SERIOUSLY: bone in, skin on - I'm a thigh girl myself


The evening before

  • Place all the ingredients, except the chicken in a food processor and blend to a rough paste. If you want less heat be sure to deseed the chilies and remove any pith beforehand.
  • Slash the skin of 8 pieces of chicken with a few quick strokes of a sharp knife, and mix them with the marinade in a large sealable container that will hold all of the chicken.
  • Refrigerate for at least 1 hour but preferably overnight (8 hours).

Slowcook the jerk chicken

  • The next morning place the marinade and the chicken, skin side up, in a slow cooker and cook on low for 8 hours. No peaking, if you do you'll run the risk if drying out the chicken.

To finish

  • You could eat the chicken like this, but traditionally jerk chicken is barbecued and it's much nicer if you get some char and caramelization going on on your chicken.
  • Preheat your oven grill or broiler to 200° C/ 400° F.
  • Place the chicken skin side up on a rack as close as possible to the grill. You just want the skin to crisp up without drying out the chicken or burning the sugars from the marinade so stay close and check regularly. I'd say shoot for 15 minutes max.


The marinade holds up well for up to 12 chicken thighs, I tend to make extra and freeze whatever I'm not using. It will keep for 6 months max in an airtight container in the freezer. 
I have tried slow cooking the chicken, then saving it for a couple of days before finishing it off in the oven and this doesn't work as well as the chicken dries out as it cools off, so I don't recommend doing this.

On the BBQ

Obviously you can also finish the marinated chicken off on a barbecue. 


I try to cite sources as much as I can with the recipes I share, both because I think it's the right thing to do, credit wise, and give readers an idea of how I create recipes to inspire them to create their own. Unfortunately, I didn't write my sources down when I first came to this recipe so I am unsure what the sources are, but I know it's a combination of recipes from BBC Good Food and one or two independent food bloggers. Unfortunately that's all she wrote.
Keyword chicken, chicken recipe, jamaican food, jamaican recipe, jerk chicken, slow cooked, slow cooker

Zoek je dit recept in het Nederlands? Ga dan naar voor jerk chicken uit de slowcooker.

Super Simple British Fish Pie

NOTE: This is an older recipe, of which I cannot retrace when I originally posted it before the hack of my old domain name.

When I was a little kid I spent years an inordinate number of years ordering off the ‘kids menu’, usually compiled of fries and some type of ‘chicken’ or other heavily processed meat. Until one night, in France when I had just hit puberty, I saw a very dainty French lady daintily deconstruction a whole trout.

Give me the whole damned fish

I ordered the same and copied her every move and then spent years ordering whatever fish was on the menu. Needless to say I got very excited when I discovered the UK not only had fish cakes, but also fish pie! Fish in a creamy sauce, topped with mashed potatoes? I’m in!

Of course I’ve matured a little since then and now order whatever tickles my pickle. In the mean time fish pie has become one of my favorite winter warmers. It’s carby, creamy and fishy and you can slap it together in endless variations.

It’s important to keep in mind virtually all the ingredients for the filling in my recipe are optional. Just make sure to switch them out for equal quantities if you do.

A word on prawns

I used to make this dish with prawns, but there are a lot of problems with how prawns are farmed. Prawn farming produces huge quantities of greenhouse gases and support abusive labor practices. So check where your prawns are from and how they are produced or omit them al together.

An oven dish of fish pie with a glass of white wine and two plates of fish pie

Super easy classic British fish pie for two

Dorothy Porker
A slap dash and filling kind of fish pie for cold weeknights and long weekends for two.
Prep Time 15 mins
Cook Time 45 mins
Course Dinner, Main course
Cuisine British
Servings 2


  • Pot
  • Oven proof dish
  • Oven
  • Small saucepan
  • Potato masher


  • 6 large potatoes peeled and cut into chunks
  • 1 T - 15 gr butter
  • 1 T - 15 gr plain flour
  • 1/2 c - 120 ml white wine
  • 1 c - 250 ml milk or cream
  • 1 c - 125 gr cheese grated, I like a mixture of Parmesan and Dutch demi-mature cheese
  • 1 filet fish of choice, cut into bite sized chunks, I prefer salmon
  • 1 c - 150 gr mussels optional, frozen or fresh
  • 1/2 c - 75 gr baby carrots roughly chopped
  • 1/2 c - 75 gr peas or other firm bite size green, fresh or frozen
  • 1 small bunch parsley finely chopped
  • 1 T - 15 gr unsalted butter
  • splash milk
  • pinch salt
  • pinch pepper


  • Preheat your oven to 200° C/ 400° F.
  • Cook 6 peeled and cut potatoes for 15 minutes in a large pot in ample salted water until tender.

Make the sauce

  • In the mean time, to make the sauce: melt 1 T - 15 gr of butter in a small saucepan. Once the butter has melted, add 1 T - 15 gr of plain flour and stir vigorously until the butter and flour have come together and start letting go of the bottom of the pan. This should take 2-4 minutes or so.
  • Keep stirring as you add in 1/2 c - 120 ml wine and 1 c - 250 ml of milk. Now keep stirring on a medium heat until the sauce starts to thicken, before adding 1 c - 125 gr of grated cheese and stir until fully melted.
  • Finish the sauce by seasoning it with pepper and salt, tasting until the sauce is seasoned to your liking, and set aside as you assemble your fish pie.

Assemble the pie

  • Take an oven proof dish and scatter around the 1 filet of fish in chunks, 1 c - 150 gr of mussels, 1/2 c - 75 gr of baby carrots, 1/2 c - 75 gr of greens and finely chopped bunch of parsley, or whatever you're using. You want to distribute everything evenly so no matter where you stick your spoon you will get a good mix of things in the end.
  • Poor the sauce over the fish and veg.
  • Mash the cooked potatoes to your favored consistency with another 1 T - 15 gr of butter, a splash of milk and plenty of pepper and salt. Taste until the mash is to your liking and then spread the mash out across the fish. You can be slap dash or pretty with it, whatever works for you.
  • Finish your fish pie by baking it in your preheated oven for 30 minutes, until the top is nice and golden brown and the sauce is oozing out and aggressively bubbling up the side.


I like my fish pie with salmon and mussels, carrots and a rando green but you can of course have this with whichever fish/ veg combo you have available to you. I do recommend firmer fish so it doesn't fall apart completely and offsets the mush that is the mash and sauce combination.
Of course you're also free to add more or less cheese and omit the wine. Any alcohol from the wine will evaporate and it does add a lot of flavor to the dish so if you can avoid skipping the wine, don't skip the wine.

How long does the fish pie keep?

If you eat half of this dish one day, cover the oven dish and store it in the fridge and then reheat it in the oven at 175° C/ 350° F for 10-15 minutes or so the next, that's fine. It won't keep for much longer and is not suitable for freezing.

A note on prawns

There are a lot of problems with how prawns are farmed. Prawn farming produces huge quantities of greenhouse gases and support abusive labor practices. So check where your prawn are from and how they are produced or omit them al together.
Keyword british, easy fish, fish, fish pie, fish recipe

Zoek je dit recept in het Nederlands? Ga dan naar voor simpele klassieke Britse fish pie.