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
• 2 rashers bacon
• 1 small packet prawns
• ½ red pepper finely chopped
• 3 tsp Louie’s Boston Jerk Paste (adjust to taste)
• 3 cups white or brown rice

Cooking Instructions
Chop bacon into small slices, heat the oil in a pan, add bacon and fry until almost brown.
Add finely chopped onion and red pepper.
When onions are golden brown add prawns, Jerk Paste and rice.
Cover with water to just above the level of the mixture.
Place lid on the pan and simmer, stir occasionally rice is cooked.

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.

Ingredients
Any meat or fish (Especially tasty on lamb or pork steaks)

Cooking Instructions
Simply spread meat or fish with a thin coat of Louie’s Boston Jerk Paste and cook to taste.

Ingredients
Clean and score chicken portions leaving the skin on and coat sparingly with Louie’s Boston Jerk Paste

Cooking Instructions
Arrange on a baking tray and place in a pre-heated moderately hot oven (gas mark 6, electric 200).
Brown well by cooking for approx 20 minutes each side.
Reduce heat to gas mark 2, electric 150 and cook, turning occasionally until tender.

Ingredients
Use pork fillets, chops or belly draft and coat sparingly with Louie’s Boston Jerk Paste.

Cooking Instructions
Arrange on a baking tray and place in a pre-heated moderately hot oven (gas mark 6, electric 200).
Brown well by cooking for approx 20 minutes each side.
Reduce heat to gas mark 2, electric 150 and cook, turning occasionally until tender.