Tag: jamaican recipe

London Loy’s Jerk Mushrooms

London Loy is a Dutch chef who helped put street food on the map here. These days he’s best known for being one of the chef’s working bringing flavor to the masses (and we need it) on Dutch day-time TV show Koffietijd as well as being the personal chef for kickboxing legend Rico Verhoeven.

Mix it up

I bought his book Mijn Recepten (‘My Recipes’) last year because I really like his style. London has a Surinamese background and a really exciting way of bringing together the flavors of Suriname (which are already quite extensive) with other classics from around the world.

London Loy's cookbook Mijn Recepten with a Enid Coleslaw doll from Ghostworld.

Think bakkeljauw (dried and salted cod) brandade, spicy pesto made with Madame Jeannette (similar to Scotch bonnet) chilies and suviche (a Surinamese take on ceviche). If you’ve been following me for a while you’ll know that’s that is entirely in my weelhouse of flavors. Except I grew up with Indonesian, Indisch and Chinese food and use those influences in ehr… I guess everything I do.

Other than that Mijn Recepten is wonderfully to the point. No lengthy stories, no extensive recipe introductions. Just, how do you make it and where did it come from. With very short bits of background about London himself and fantastic photography by Stacii Samidin.

God hates me

I really wanted to make the banana blossom fritters from London’s book but because God hates me I couldn’t find banana blossom at any toko near me to save my life.

The other recipe that grabbed my eye is this recipe for jerk portobellos. I had my first taste of jerk in London at Cummin’ Up (more on that here) and it’s been a favorite of mine ever since. Because chicken is such a shit show I’m always looking to cut back on my chicken so this shroom jerk had my name written all over it.

A server tray with the London tube map on it and a paper wrapper jerk bun perched on the bottom right side of it with mushrooms and mayonaise spilling out around it.

Of course, because God hates me, I couldn’t find portobello mushrooms either. I said “fuck you God” and went with shiitakes instead, which was fine. They turned out tangy, earthy, moist and delicious and will also do nicely on a barbecue.

London serves his with toast, I stuck mine on a burger bun (ideally you’ll want some coco bread for this but I didn’t have the energy to make them) and topped them with mayo, just like that first jerk chicken sandwich at Cummin’ Up all those years ago.

Note: there is parsley in the pictures to offer a little bit of contrast and because that’s what I had laying around, but if you want to put some green on your jerk bun I’d roll with coriander or cilantro instead. Apologies for being so shallow.

A server tray with the London tube map on it and a paper wrapper jerk bun perched on the bottom right side of it with mushrooms and mayonaise spilling out around it.

Jerk mushroom recipe

Dorothy Porker
This is a recipe for jerk mushrooms from London Loy's book Mijn Recepten (my recipes). Tangy, earthy and moist, this recipe works with both portabellos and shiitakes and can be made on a hot grill either on the barbecue or on the stove.
Prep Time 30 mins
Marinade 4 hrs
Course Barbecue, Dinner, Lunch, Main course
Cuisine Caribbean, Jamaican
Servings 4

Equipment

  • Small food processor
  • Citrus press or fork to juice oranges
  • Zester or fine grater to zest oranges
  • Sealable bowl or bag to marinade the mushrooms in
  • Griddle pan or barbecue

Ingredients
  

For the marinade

  • 2 shallots peeled and cut in half
  • 2 cloves garlic peeled - double if you're nasty
  • 15 sprigs thyme leaves removed, stalks discarded
  • 4 fresh bay leaves
  • 1/2 t - 2.5 g ground cloves
  • 1/2 t - 2.5 g ground nutmeg
  • 1/2 t - 2.5 g allspice
  • 6 T - 90 ml rum ideally try and find Borgoe, a Surinamese rum
  • 6 T - 90 ml sushi vinegar or add 1 t - 5 g of sugar and a pinch of salt to rice vinegar
  • 1 T - 15 ml honey or maple or golden syrup if you want to keep it vegan
  • 1/4 Madame Jeanette chili seeds and pith removed - again, more if you're nasty
  • 1 t - 5 g salt + extra for finishing
  • 6 T - 90 ml olive oil + extra
  • 3 oranges juiced and zested - avoid the white pith the skin, it's bitter and nasty

To make the jerk mushrooms

  • 6 portabello mushrooms or 16 oz - 450 g - shiitake, gently brush off any dirt and debris, remove the stems and cut into threes
  • black pepper to taste, for finishing
  • bread of choice be sure to toast it no matter whether you're going buns or regular toast
  • mayo optional

Instructions
 

  • Blend all the marinade ingredients together in a small food processor. If the marinade is thick rather than liquid, add more orange juice.
  • Place 6 cleaned and cut portabellos or 16 oz - 450 g of shiitake in a sealable bowl or bag with the marinade and leave to infuse for 3-4 hours or overnight.
  • Heat a griddle on a high heat. I like to brush my griddle with a little bit of oil before I start. Shake off any excess marinade from the shrooms before you place them in the griddle. Grill until golden, starting to caramelize and cooked through. Don't let them go too long so they retain some bite.
  • Season with additional salt and black pepper to taste and serve with toast or on a (coco) bun with a slightly tangier mayonaise.

Notes

After grilling them you can keep the cooked mushrooms in the fridge for up to 3 days and simply warm through in a frying pan with some oil to reheat them. 
Keyword cookbook recipe, jamaican food, jamaican recipe, london loy, vegan, vegetarian

Zoek je dit recept in het Nederlands? Ga dan naar vettesletten.nl voor London Loy’s jerk paddenstoelen recept.

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

Equipment

  • Food processor
  • Large container
  • Slow cooker
  • Oven

Ingredients
  

  • 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

Instructions
 

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.

Notes

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. 

Sources

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 vettesletten.nl voor jerk chicken uit de slowcooker.