Recipes
We've got some mouth watering and belly filling recipes for you to try. Let us know your favourite.
​
​
Try Our Dunn Tasty Jerk Chicken
​
Ingredients
A whole chicken cut into a quarter
Fresh lemon juice
Himalayan salt to preferred taste
3- 4 teaspoon of Dunn Tasty Jerk Seasoning
Rub all ingredients in and on chicken leave to marinate 1-2 hours.
​
​
Preparation
-
Preheat grill on 200 centigrade or gas mark 4 for 2-3 minutes.
-
Use a flat tray place chicken on in layers
-
Cooking time approximately 60 minutes.
-
Cook for 25 minutes and turn over.
-
Cook for a further 20-25 minutes.
-
Until reached desired colour golden brown or dark crispy brown.
-
Serve with roast parsnips glazed with honey.
-
Roast potatoes with a sprinkle of parsley leaves.
-
Adding steamed mix vegetables and gravy.
Try Our Jerk King Prawns
​
Ingredients
2 tablespoon olive oil
3 tablespoon Dunn Tasty Jerk Seasoning
Sprinkle of soya sauce
Sprinkle of Himalayan salt
Onions
Carrots
Mixed sweet peppers.
20 raw shell on tiger prawns, cleaned and deveined
Marinate all for 5-10 minutes
​
​
Preparation
-
Heat olive oil
-
Place prawns in frying pan stirring for 1-2 minutes
-
Add all your ingredients Dunn Tasty Jerk, onions, carrots, mixed peppers, salt, soya sauce.
-
Leave to cook for 3-5 minutes stirring occasionally.
-
Served with a bowl of pilau rice.
-
Avocado Pear.
-
A slice of lemon.
-
Fresh cut tomatoes with lettuce.
Try Our Jerk Vegan Chili Dish
​
Ingredients
2 tablespoons olive oil
3 cloves garlic, chopped finely
2 dice celery stalks
1 onion diced
1 red bell pepper diced
2-3 teaspoons Dunn Tasty Jerk All Purpose Seasoning
1 cup coconut milk
3 tablespoons tomato puree
1 cup canned red kidney beans drain off juice
2 tablespoons fresh lime juice
1 mango diced
1/2 cup of coriander
Cooked Basmati rice to serve
​
​
Preparation
-
Heat olive oil over medium heat in large saucepan.
-
Add the bell pepper, onion, garlic and celery in saucepan stir for 5-6 minutes, until onion is translucent.
-
Add Dunn Tasty Jerk All Purpose Seasoning cooking for 2-3 minutes.
-
Stir in the coconut milk, tomato puree, beans, and fresh lime juice if needed season to taste with a pinch of ground black pepper and salt.
-
Cover saucepan cook on low heat to simmer for 20 minutes stir occasionally.
-
Stir in half the mango with the coriander, cover saucepan simmering for another 10 minutes.
-
Serve chili over rice, garnished with the remaining coriander and mango.