Louie's Boston Jerk Paste

Ingredients

• 5 dessert spoons mayonaise
• 1 – 1½ teaspoons Louie’s Boston Jerk Paste

Cooking Instructions
Now mix!

Ingredients

• 5 medium sized potatoes peeled and cut into 2 inch cubes.
• 3 tbls Olive oil
• 2 dessert spoons Louie’s Boston Jerk Paste

Cooking Instructions
Place potatoes in a pan with water and bring to a boil for 2 minutes.
Drain water and place in a baking tray.
Mix Louie’s Boston Jerk Paste and olive oil in a cup then spoon mixture over the potatoes and place in a pre-heated moderate oven gas mark 5 (electric 190)
Turn occasionally until fork tender and brown.

Ingredients

• ½ lb button mushrooms
• Knob of clarified butter
• 2 – 3 level teaspoons of Louie’s Boston Jerk Paste

Cooking Instructions
Clean and chop mushrooms, place in a pan with clarified butter and fry for 1 minute.
Add Jerk Paste, stir and simmer for 2 minutes.

Ingredients

• 1 onion
• 4 tomatoes
• 3 oz mushrooms
• 2 oz lentils
• 1 red 1 green pepper (chopped)
• 1x 200g tin sweetcorn
• 1x 200g tin kidney beans
• 3 teaspoons Louie’s Boston Jerk Paste (adjust to taste)

Cooking Instructions
Slice onions, mushrooms and tomatoes and place in a pan over medium heat.
Cover and leave to sweat out juices.
Place lentils in a pan, cover with water and simmer for 25 minutes.
Add the peppers, sweetcorn, kidney beans, lentils and Jerk Paste to the onion mixture, bring back to the boil and simmer for 1 hour.
Serve with rice.

Ingredients

• 2 onions
• 2 peppers (1 red, 1 green)
• cup peas and sweetcorn (mixed)
• Stir fry mix (fresh or frozen)
• 3oz mushrooms
• 1 – 1½ dessert spoons oil
• 2 teaspoons Louie’s Boston Jerk Paste (adjust quantity to taste)
• 1 cup vegetable stock or ½ glass white wine

Cooking Instructions
Clean and chop onions and peppers.
Heat oil in a wok, add vegetables and fry for one minute.
Add other ingredients and fry for 1-2 minutes, stirring briskly.
Add vegetable stock or white wine, stir in Jerk Paste and simmer for 1-2 minutes.
Serve immediately.