Jerk Chick with Raisin and Curry Mayo

 Ingredients:

For the jerk chicken:

  • 2 ½ tsps dried thyme
  • 80g spring onions
  • 2 cloves of garlic
  • 1 onion
  • 20g curry powder
  • 1 ½ tsps salt
  • 1 tsp pimento seeds
  • Pinch of ground clove
  • Pinch of ground ginger
  • 50g fresh thyme
  • 2 scotch bonnets
  • 20g lemon juice
  • 4 chicken breasts

For the mayonnaise:

  • 20g raisins
  • 40g curry powder
  • 150g mayonnaise
  • 1 onion finely diced
  • 20g unsalted butter

Method

For the jerk chicken:

  1. Blend all your ingredients together (the day before for the best result).
  2. Rub jerk seasoning over chicken and place in your oven at 200C for 40 mins.
  3. When finished take out and let cool in the fridge.
  4. Once cool, slice thinly.

For the mayonnaise:

  1. Take your raisins and pulse them in your food processor until fine.
  2. Take your onions, raisin mix, curry powder and butter and place in a pan and let simmer on a low-med heat and mix with your spoon for about 5 mins then let cool.
  3. Then add the mayonnaise and mix altogether.
  4. Place in your fridge until ready to use.

To assemble:

  1. Using the bread of your choosing, take two slices and butter both with your mayonnaise mixture.
  2. Delicately layer your jerk chick slices on top of the mayonnaise on one of the slices of bread
  3. Add thinly slices cucumber on top
  4. Layer the second piece of bread on top and slice into crustless finger sandwiches.

Recipes by Jason Howard for Celebrity Cruises

 

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