You know how we like to cook, how we like to mix it up – so this month it’s all about what dem call Fusion Cookery, or what we call making something good even better with a likkle bit of Jerk! Here’s how we do:
Pack of medium or fine egg noodles
3 cloves of garlic
2 thinly cut carrots
2 or 3 x thinly cut spring onion
¼ cabbage shredded or thinly cut
1 thinly cut green, red and yellow bell peppers
Pre-cooked jerk meat of your choice, cut into bite sizes pieces.
Heat wok/frying pan on a medium flame then add oil and cook until oil starts to sizzle.
Add ginger, garlic and jerk marinade & fry for 1-2 minutes
Add pre-cooked meat of your choice and cook for approx 3-4 mins Or you can cook from raw ensure the meat is cut thinly and increase cooking time to ensure meat is cooked thoroughly.
Add all the vegetables and cook for 2-3 mins stir to ensure they are evenly cooked.
Add the noodles and cook for a further 2 mins
Add chicken stock and cook for 2-3 minutes and stir continually to ensure everything is coated with the sauce
The noodles should be firm not mushy and the vegetables should be crunchy, but not hard.
…an’ that’s it!
So the summer got off to a flying start, made us all believe that this island could give us a little taste of Island life. So it’s been a bit more, well, English lately – best way to bring back the summer is with a good rum punch!
Like a lot of good things, there’s a whole lot of different opinions on where rum punch came from – like it come from the Sanskrit word pañc – but what pretty much everyone agree on is it was sailors who made the first ones which are like the ones we make now. On the old European sailing ships, the crewmen drank a load of beer because water got stale and dangerous on long voyages and the alcohol content made sure that the beer didn’t go that way. Thing was, once you got to somewhere hot the beer would go rancid, leaving the ship without a liquid they could give the crew in bulk. They had ship’s rum of course – plus there was a whole lotta fruit on the islands – so a fruit-based drink to thin out the rum made good sense…
Today like back then, everyone got their own recipe, here’s ours:
500ml Pineapple Juice
500ml Orange juice
75 ml Wray & Nephew over proof rum (add more if you want stronger)
Dash of lime
2 table spoons sugar
47 ml Syrup Strawberry or Grenadine
Because this so easy to drink, remember to do that responsibly and if you want the real thing, you know where we are…
Less than a week after Big Mo runs his last professional race, the Olympic Stadium is lighting up again for ten days of world-class Para-Athletics from 14th-23rd July – one month ahead of the IAAF World Athletics Championships. This is the first time one city has hosted both championships side-by-side and we love that London, and Stratford, is the place to see the best in the world.
We’ll be cheering on all the competitors but have a special eye on Sophie Hahn. She took up Para Athletics after having watched the 2012 games, getting inspired like a whole load of us did that summer! She’s a sprinter and had so much natural talent and trained so well that by the time Rio came around four years later she was not just on Team GB but won a Gold and a Silver – if that’s not going some, we don’t know what is!
Jamaican Paralympic Association is gearing up for what they’re calling Operation Big Ben, fuelled by the fire and success of Alphanso Cunningham. Man has an arm like a cannon and has been winning big since the 2004 games. In 2012 he took an epic gold in discus and a bronze in javelin to make it a huge games for him and the team. So much so that, inspired by him the Para Athletic movement in Jamaica has grown in size and strength to the point that for the first time it its history, a full team is coming to town. Not bad when you think that Jamaica has about 1/20th the population of the UK! They’ll be bringing the thunder and we’ll be cheering them on all the way!
If you’ve been keeping up with what we’ve had going on lately you’ll know that we’re rocking a brand new look these days – something we think is more us, something which shows off a bit of our Caribbean heritage. It’s not just the outfit that’s new – we’ve been working hard in the kitchen too and one of the things we’ve come up with something we think is the perfect lighter dish for hot summer nights – Jerk Salmon and Coconut Couscous.
Marinated in our secret blend of spices before being cooked to perfection, it’s the sort of thing that you just don’t find other places and that suits us down to the ground. If you hadn’t guessed yet we like to stand out from the crowd, do our own thing. Sure, our Jerk cooking is authentic and tradition and heritage are at the heart of it but what good is all that learning and experience unless you can turn it to something new? So if you come by our place and Jerk Salmon is on as a special, what do you think should go with it? We tried a whole load of things when we were developing this dish, the kitchen was full and all of our friends and family them belly full! In the end we agreed with the popular vote and went for our coconut couscous, something else you might not find in your average Jerk spot. Light, zesty and just a likkle bit different, we love the way it works with the salmon to make a light, tasty dish with deep roots in Island culture but a modern take on how Jerk cooking can work. We hope you like it…
We opened our doors for the first time as a part of the opening crew for Westfield Stratford – we’ve been here as long as it has and we’ve loved serving up fresh Jerk cooking here for the last five years. That is quite a long time though and we thought it was time to take a fresh look at ourselves, give the place a bit of a make-over.
We know ourselves and our cooking even better now so we wanted to reflect that as well as references the heritage of Jerk cooking in a more subtle and refined way than some other Caribbean restaurants do. It’s not just the look, we’ve been working hard in the kitchen too – we’re stull serving up classic Jerk with secret dry-rub and marinade recipes, but we’ve got some new favourites too – Pepper Prawns and a special Jerk Salmon.
The Jerkfather says: “This refresh reflects the way we feel about our cooking and how it relates to both British Caribbean heritage and the Britain of today. We’ve taken the traditions of great food and hospitality and brought them bang up to date. We’re so proud of all the work that’s gone into it from a great team and are looking forward to serving up fine Jerk to the people of Stratford again!”