Thai Pork Laab
Laab is a spicy, sweet, and tangy dish packed full of umami and bright herbs. It comes together so quickly. Think of it as a meat salad or a quick stir-fry. Try it in rolls with the cabbage and rice, or take bites of it between bites of rice and vegetables. Pair this dish with Our Story Sauvignon Blanc or Kronenbourg 1664 Blanc beer.Ingredients
Serves 4 to 6
2 tbsp (30 ml) raw jasmine rice
2 tsp (10 ml) red pepper chili flakes (or to taste)
1 lb (450 g) ground pork
2 tbsp (30 ml) water
2 green onions, thinly sliced
1 shallot, finely chopped
1 stalk lemongrass, thinly sliced
3 tbsp (45 ml) fish sauce, plus more if needed
1 tbsp (15 ml) granulated sugar
1 to 2 Thai (bird’s eye) chilies, thinly sliced (or to taste)
¼ cup (60 ml) roughly chopped fresh mint leaves
¼ cup (60 ml) roughly chopped fresh cilantro leaves
3 tbsp (45 ml) fresh lime juice
1 small cucumber, sliced, to serve
1 small cabbage, cut into 4 to 6 wedges, to serve
cooked jasmine rice, to serve
Instructions
- In a small frying pan over medium-high heat, toast raw rice until golden brown. Transfer to a spice grinder or small food processor and grind into a powder. Set aside.
- In same frying pan over medium-high heat, toast chili flakes until golden brown. Set aside.
- In a large frying pan or wok over medium-high heat, cook pork with water, stirring constantly to break it up. Cook until no pink remains, 3 to 5 minutes. Turn off heat.
- Add green onions, shallots, lemongrass, fish sauce, sugar, Thai chilies and toasted chili flakes. Stir to combine, then let cool for 5 minutes.
- Add mint, cilantro, lime juice and toasted rice powder. Mix well. Taste and adjust seasoning.
- Serve with cucumbers, cabbage and jasmine rice.
Drink Pairings
Sabich
This Israeli sandwich is a satisfying vegetarian choice. Packed full of vegetables, it has everything you need in a sandwich: something saucy, something pickled, something crunchy and some protein from the eggs and hummus. All components can be prepped ahead of time, making it a breeze to put together when you’re pressed for time! Pair this sandwich with Quails' Gate Rosé or Luccarelli Primitivo Puglia.Ingredients
Serves 4
2½ tsp (12.5 ml) salt, divided, plus more to taste
2 large eggplants, cut into 1-in (2.5 cm) slices
2 large eggs
vegetable oil, for shallow frying
¼ cup (60 ml) tahini
1 clove garlic, finely minced
2 tbsp (30 ml) fresh lemon juice
1 tbsp (15 ml) water, plus more if needed
1 small cucumber, thinly sliced
1 small tomato, cut into wedges
freshly ground black pepper, to taste
¼ cup (60 ml) store-bought hummus
4 pitas, heated according to package instructions and cut in half
1 handful fresh flat-leaf parsley leaves
¼ cup (60 ml) pickled turnips, drained and dried on paper towel
hot sauce (optional)
Instructions
- Salt both sides of eggplants with 2 tsp (10 ml) salt and let sit for 20 minutes. After 20 minutes, wipe off excess moisture with a paper towel.
- For the eggs, bring a small saucepan of water to a boil over high heat. Carefully add eggs and bring water back to a boil. Turn heat down to a high simmer and cook for 7 minutes. Remove eggs from saucepan and drop in an ice bath for 3 to 5 minutes. Peel, cut into quarters and set aside.
- In a large frying pan over medium-high heat, heat 1-in (2.5 cm) oil to 350 F (175 C). Fry eggplant slices until golden, 2 to 3 minutes per side. Drain on paper towel, then set aside.
- In a small bowl, mix tahini, ½ tsp (2.5 ml) salt, garlic, lemon juice and 1 tbsp (15 ml) water until smooth. If needed, add 1 tsp (5 ml) water at a time until sauce is consistency of ketchup. Taste and adjust seasoning if necessary. Set aside.
- Season cucumbers and tomatoes with salt and pepper.
- To assemble, spread 1 to 2 tsp (5 to 10 ml) each of tahini sauce and hummus between each pita. Divide eggplant slices, eggs, cucumbers, tomatoes, parsley, pickled turnips and hot sauce (if using) between each pita and top with extra tahini sauce to taste.
Drink Pairings
Tuna Spaghetti
This tuna spaghetti dish is made mainly of ingredients most folks have in their pantries. It’s light but comforting and a great addition to your weeknight meal arsenal. It’s also very flexible; you can adjust the spice, add some tomatoes, or include a green vegetable. Spinach, chopped broccolini, kale, peas, and zucchini all work well. You could also brown the garlic for some nuttiness or even use pre-roasted garlic for a sweet, mellow flavour. The possibilities are endless! Pair this recipe with Terre Di Chieti Zaccagnini Tralcetto Pinot Grigio or Peroni Nastro Azzurro beer.Ingredients
Serves 2 to 3
salt, for cooking spaghetti, plus more to taste
½ lb (225 g) spaghetti
¼ cup (60 ml) extra-virgin olive oil
2 tbsp (30 ml) capers, dried on paper towel, divided
3 cloves garlic, thinly sliced
2 anchovies packed in oil
freshly ground black pepper, to taste
1 tbsp (15 ml) jarred crushed Calabrian chilies or red pepper chili flakes, to taste
3 × 5 oz (140 g) cans tuna in olive oil (oil is used in recipe so do not drain)
1 × 15 oz (425 g) can cannellini beans, drained
1 tsp (5 ml) caper brine
1 handful fresh flat-leaf parsley leaves, roughly chopped, plus more for garnish
1 lemon, zest and juice
Instructions
- Bring a large saucepan of well-salted water to a boil over high heat. Cook spaghetti according to package directions.
- Meanwhile, heat olive oil in a large frying pan over medium heat. Add 1 tbsp (15 ml) capers and carefully fry until they pop. Remove capers and set aside. Turn off heat and let oil cool for 2 minutes.
- Roughly chop remaining 1 tbsp (15 ml) capers and place them in frying pan along with garlic, anchovies and pepper. Let cook in residual heat until garlic is soft. Turn heat to low if needed. Once garlic is soft, add chilies, tuna and its oil, cannellini beans and caper brine. Mix, breaking tuna into large chunks.
- Once spaghetti is cooked, reserve 1 cup (250 ml) cooking water. Drain spaghetti and add to pan with ¼ cup (60 ml) cooking water. Toss well, adding more cooking water as needed if pasta is dry. Add parsley and lemon zest and juice, and toss well. Taste and adjust seasoning. Garnish with parsley.
- * Tuna canned in olive oil will result in a better taste, but if you only have tuna packed in water, drain water and add an extra 2 tbsp (30 ml) extra-virgin olive oil to the recipe.
Drink Pairings
Firecracker Salmon Bowl
This salmon bowl packs a punch of flavour. We are all familiar with poke, but cooking salmon until just opaque offers a beautiful, rich, and comforting dish. Served over rice with a creamy dressing, avocados, and vegetables, it is sure to keep you satiated and satisfied. This bowl pairs wonderfully with Lago Vinho Verde Rosé and Twin Sails Dat Juice Citra Pale Ale.Ingredients
Serves 2
SPICY MAYO
¼ cup (60 ml) mayonnaise
1 tbsp (15 ml) sriracha
1 tbsp (15 ml) Thai sweet chili sauce
GOMA-AE EDAMAME
¼ cup (60 ml) white sesame seeds
1 tbsp (15 ml) soy sauce
1½ tsp (7.5 ml) maple syrup
1 cup (250 ml) frozen shelled edamame, thawed
FOR BOWL
1½ tsp (7.5 ml) grated fresh ginger
2 cloves garlic, grated
1 tbsp (15 ml) soy sauce
1 tbsp (15 ml) maple syrup
1 tsp (5 ml) sesame oil
2 fillets salmon or steelhead trout (about 1 lb/450 g in total), skin removed, cubed
2 cups (500 ml) cooked black rice or sushi rice (or both)
1 large carrot, spiralized
1 avocado, sliced
¼ cup (60 ml) chopped fresh cilantro leaves, for garnish
2 green onions, sliced, for garnish
1 tbsp (15 ml) sesame seeds, for garnish
Instructions
- To make Spicy Mayo, in a small mixing bowl, mix mayonnaise, sriracha and sweet chili sauce. Set aside.
- To make Goma-ae Edamame, in a small non-stick pan on medium-high heat, toast sesame seeds for 3 to 5 minutes, until golden brown. Remove from heat, place into a small blender or clean coffee grinder and blend into a powder. Pour contents into a medium mixing bowl. Add soy sauce and maple syrup and mix to combine. If mixture is too thick, add water, 1 tsp (5 ml) at a time, until desired consistency. Add edamame and stir to coat. Set aside.
- To make Bowl, in a small mixing bowl, combine ginger, garlic, soy sauce, maple syrup and sesame oil. Add cubes of salmon and place in refrigerator to marinate for 30 minutes.
- Preheat oven to 400 F (200 C) and line a baking sheet with parchment.
- Place marinated salmon cubes on lined baking sheet. Bake for 8 minutes, until salmon is cooked through.
- In 2 serving dishes, evenly divide rice, carrots and avocados. Add seasoned edamame and salmon and drizzle with spicy mayo. Garnish with cilantro, green onions and sesame seeds.
Drink Pairings
Beet Medley Bowl
Beets are delicious, but they also offer a long list of health benefits that are great to add to your diet. Packed with antioxidants, vitamins and even help with blood sugar control. This dish combines a few preparations of red and yellow beets to really show off their versatility. Be sure to make some extra as they store well in the refrigerator and are a great addition to salads all week long. Pair this dish with Road 13 Honest John's Bright Rosé or Terranoble Pinot Noir.Ingredients
Serves 2
BEET HUMMUS
1 roasted red beet, chopped
1 cup (250 ml) canned chickpeas
(½ × 19 oz/540 ml can), drained and rinsed
1 clove garlic, minced
¼ cup (60 ml) tahini
½ lemon, juice only
½ tsp (2.5 ml) ground cumin
¼ cup (60 ml) cold water
salt and pepper, to taste
ROASTED CHICKPEAS
1 cup (250 ml) canned chickpeas
(½ × 19 oz/540 ml can), drained and rinsed
1 tbsp (15 ml) olive oil
½ tsp (2.5 ml) ground cumin
½ tsp (2.5 ml) paprika
¼ tsp (1 ml) salt
VINAIGRETTE
1 tbsp (15 ml) liquid honey
1 tsp (5 ml) Dijon mustard
1 tbsp (15 ml) tahini
½ tsp (2.5 ml) paprika 1 clove garlic, minced
½ lemon, juice only
2 tbsp (30 ml) water, plus more if needed
salt and pepper, to taste
FOR BOWL
1 cup (250 ml) vegetable oil
½ cup (125 ml) all-purpose flour
1 egg, beaten
½ cup (125 ml) bread crumbs
1 × 5 oz (140 g) package goat’s cheese (about 1 cup/250 ml)
salt, to taste
½ cup (125 ml) halved cherry tomatoes
1 cup (250 ml) sliced English or Persian cucumbers
2 green onions, sliced
1 small head romaine lettuce, shredded
2 medium roasted yellow beets, sliced
2 cups (500 ml) cooked pearl couscous
¼ cup (60 ml) chopped fresh parsley
2 tbsp (30 ml) chopped fresh dill
¼ cup (60 ml) chopped roasted pistachios
warm pita bread, to serve
Instructions
- To make Beet Hummus, in a food processor, combine roasted beets, chickpeas, garlic, tahini, lemon juice, cumin and cold water. Blend until smooth and season with salt and pepper. Set aside.
- To make Roasted Chickpeas, preheat oven to 400 F (200 C). Line a baking sheet with parchment.
- In a small bowl, mix chickpeas, olive oil, cumin, paprika and salt. Spread out on lined baking sheet. Bake for 10 minutes or until golden brown and crispy. Set aside.
- To make Vinaigrette, in a small mixing bowl, mix honey, Dijon, tahini, garlic, lemon juice and water. If it’s too thick, add more water, 1 tsp (5 ml) at a time, until desired consistency. Season with salt and pepper and set aside.
- To make Bowl, in a medium pan on medium-high heat, heat oil.
- Place flour, beaten egg and bread crumbs in 3 separate dishes.
- Using your hands, gently roll about
- 2 tbsp (30 ml) goat’s cheese into a disc. Place into bowl of flour to coat, then into egg mixture and finally into bread crumbs, then place on a clean, dry cutting board. Repeat with each piece of goat’s cheese.
- Gently place coated cheese into hot oil, making sure not to crowd pan. Cook for 2 minutes on each side, or until golden brown. Remove from oil and place on a piece of paper towel. Season with salt and set aside while assembling bowl.
- In a large mixing bowl, place cherry tomatoes, cucumbers, green onions, romaine and roasted yellow beets. Dress with desired amount of vinaigrette and toss to coat.
- In 2 serving dishes, place even amounts of cooked couscous, salad mixture and fried goat’s cheese. Add a dollop of beet hummus and garnish with roasted chickpeas, parsley, dill and chopped pistachios. Serve alongside some warm pita bread.
Drink Pairings
Coconut Chicken Bowl with Cilantro Dressing
A coconut-crusted chicken bowl is a great way to spice up a classic dish. The coconut gives great texture while adding some natural sweetness to the dish. In combination with the crunch, tangy pickled vegetables this is sure to be a staple on your summer menu. Pair this bowl with 33 Acres of Sunshine Blanche or Petrichor Sauvignon Blanc.Ingredients
Serves 2
CILANTRO DRESSING
1 bunch fresh cilantro, leaves and stems
2 cloves garlic, chopped
½ cup (125 ml) mayonnaise
1 lime, juice only
salt and pepper, to taste
PICKLED VEGETABLES
1 cup (250 ml) water
1 cup (250 ml) white vinegar
1 tsp (5 ml) granulated sugar
½ tsp (2.5 ml) salt
2 cups (500 ml) shredded purple cabbage (about ¼ cabbage)
½ red onion, sliced
FOR BOWL
1 cup (250 ml) all-purpose flour
2 eggs, beaten
2 cups (500 ml) unsweetened shredded coconut
2 boneless, skinless chicken breasts, cut in half
salt and pepper, to taste
2 cups (500 ml) cooked brown rice
4 cups (1 L) mixed greens
2 carrots, julienned
fresh cilantro leaves, for garnish
lime wedges, for garnish
1 red chili, sliced, for garnish (optional)
Instructions
- To make Cilantro Dressing, in a small blender, combine cilantro, garlic, mayonnaise and lime juice. Blend on high speed until smooth. Season with salt and pepper and set aside.
- To make Pickled Vegetables, in a small saucepan on medium-high heat, bring water, vinegar, sugar and salt to a boil.
- In a medium heatproof bowl, combine cabbage and red onions. Pour vinegar mixture over vegetables and mix to coat. Place in refrigerator and allow to pickle for at least 1 hour, stirring occasionally. Pickled vegetables will keep in refrigerator for up to 1 week.
- To make Bowl, preheat oven to 425 F (220 C) and line a baking sheet with parchment.
- Place flour, beaten eggs and coconut in 3 separate shallow dishes.
- Place a sheet of parchment on a clean cutting board, and place chicken breasts on parchment. Place another sheet of parchment on top and, using a meat mallet or rolling pin, gently beat chicken until half as thick. Season both sides with salt and pepper.
- Place a chicken breast into flour mixture and coat all sides. Then dip into egg mixture and finally into coconut. Place on lined baking sheet. Repeat until all chicken is coated and placed on baking sheet. Spray chicken with cooking spray and bake for 15 to 20 minutes, until chicken is golden brown and cooked through. If chicken is cooked but hasn’t browned, place under oven broiler for 1 minute.
- Remove chicken from oven and allow to cool slightly, then slice into bite-sized pieces while preparing rest of bowl.
- In 2 serving dishes, place equal amounts of rice, greens and carrots. Place coconut chicken on top and add some pickled vegetables. Drizzle with cilantro dressing and garnish each with fresh cilantro leaves, a lime wedge and chilies, if desired.
Drink Pairings
Crab Salad Rolls with Nuoc Cham
These rolls make a lovely appetizer or light summertime meal. Feel free to experiment with the vegetables you use. Fresh bell peppers or even some freshly cooked corn kernels would be delicious additions. When assembling the rolls, make sure to add only a little of each ingredient; the amount of filling adds up quickly, and a roll that is too big will be difficult to assemble and eat. Pair these rolls with Parallel 49 Tricycle Grapefruit Radler or Sumac Ridge Private Reserve Gewürztraminer.Ingredients
Serves 20 rolls and makes about ¾ cup (180 ml)
4 oz (110 g) vermicelli rice noodles
20 × 8-in (20 cm) round rice paper wrappers
1 lb (450 g) Dungeness crabmeat, picked over and any shells discarded
½ English cucumber, halved lengthwise, seeded and julienned
2 cups (500 ml) shredded purple cabbage
2 cups (500 ml) julienned carrots
2 cups (500 ml) fresh mint leaves
2 cups (500 ml) fresh cilantro leaves and tender stems
½ cup (125 ml) crushed roasted and salted peanuts, plus more to serve
10 green onions, halved lengthwise and trimmed to 10-in (25 cm)
Nuoc Cham, to serve, make ahead, recipe follows
homemade or store-bought sriracha, to serve (optional)
NUOC CHAM
¼ cup (60 ml) fresh lime juice
3 tbsp (45 ml) fish sauce
1 clove garlic, minced
3 tbsp (45 ml) grated palm sugar
2 tbsp (30 ml) water
1 Thai (bird’s eye) chili, finely minced
1½ tsp (7.5 ml) toasted and ground sesame seeds
1 green onion, minced
1 tbsp (15 ml) finely chopped fresh cilantro leaves
1 tbsp (15 ml) finely chopped fresh mint leaves
Instructions
- Place noodles in a medium bowl and cover with boiling water. Set noodles aside until softened, about 20 minutes. Drain well and pat dry with a paper towel.
- Fill a dinner plate with room-temperature water. Place a clean tea towel on a work surface in front of you and have all filling ingredients ready at arm’s length.
- Working with 1 rice paper wrapper at a time, submerge it in water and place on tea towel. Rice paper will still be hard but will soften as you layer fillings into roll. Top with some crabmeat, noodles, cucumbers, cabbage, carrots, mint, cilantro and peanuts. Tightly fold wrapper, now malleable, over filling, tuck in sides and roll up halfway. Lay a green onion across wrapper with 1-in (2.5 cm) of overhang on both sides and tightly roll up. Transfer roll to a platter and cover with a lightly damp paper towel. Repeat with remaining wrappers and fillings.
- Serve rolls with Nuoc Cham, a bowl of extra crushed peanuts and sriracha for guests to add should they like.
- In a small bowl, whisk all ingredients until thoroughly combined. Transfer to a serving bowl and let marinate for 30 minutes before serving. Sauce may be made ahead and stored in an airtight container in refrigerator for up to 1 week.
Drink Pairings
Spelt Noodle Crab Pasta
This fresh spelt noodle crab pasta recipe highlights the delicate sweetness of BC crabmeat in every bite, complemented by the creamy richness of ricotta cheese and the aromatic flavor of fennel. This dish pairs wonderfully with CedarCreek Pinot Gris or Steamworks Lions Gate Lager, making it a versatile choice for wine or beer enthusiasts alike.Ingredients
Serves 4
¼ tsp (1 ml) ground saffron
2 ice cubes
7 oz (200 g) ricotta cheese
2 to 4 tbsp (30 to 60 ml) olive oil, divided
1 lb (450 g) spelt linguine
1 large bulb fennel, trimmed, fronds reserved for garnish
kosher salt and black pepper, to taste
3 cloves garlic, minced
1 large lemon, zest and juice
1 lb (450 g) Dungeness crabmeat and claw meat, picked over and any shells discarded
homemade or store-bought hot chili oil, for garnish
* Saffron is usually available in strands. Use a small mortar and pestle to grind it into a fine powder, or just finely crush it between your fingers.
Instructions
- Place saffron in a small bowl or jar. Add ice cubes and let sit at room temperature until ice is fully melted, about 20 minutes.
- Meanwhile, place ricotta in a blender, add 1 tbsp (15 ml) olive oil (or up to 2 tbsp/30 ml if ricotta is dry) and blend until smooth, scraping down sides of blender with a rubber spatula as needed. Transfer whipped ricotta to a small bowl and set aside.
- Bring a large saucepan of water to a boil. Add a couple good pinches of salt and cook pasta until al dente according to package directions.
- Meanwhile, in a large frying pan or sauté pan over medium-high heat, heat 1 to 2 tbsp (15 to 30 ml) olive oil. Finely slice fennel bulb before adding to pan. Season fennel with salt and pepper and sauté, stirring often, until wilted and softened with a bit of colour, 8 to 10 minutes. Add garlic and bloomed saffron and continue to sauté until fragrant, about 2 minutes. Turn off heat and stir in lemon zest and juice.
- Once pasta is cooked, remove and reserve 1 cup (250 ml) cooking water before draining pasta in a colander. Stir pasta into fennel mixture. Stir in ricotta and thin as desired with reserved pasta water to make a creamy, emulsified sauce. Fold in three-quarters of the crabmeat.
- Divide pasta among warm serving bowls. Garnish with remaining crabmeat, some torn fennel fronds and a drizzle of chili oil. Enjoy.
Drink Pairings
Whole Steamed Crab with Chorizo Lime Butter & Herb Jalapeño Butter
Choose this whole steamed crab with chorizo lime, and herb jalapeño butter for an impressive meal. Steaming the crab yourself ensures you are left with light and flaky crabmeat. Pair it with a duo of rich and zippy butters for dipping, and you have a fun and delicious choose-your-own-adventure feast. Enjoy this meal with Tofino Brewing Turf Session Ale or Joie Farm A Noble Blend.Ingredients
Serves 4
CHORIZO LIME BUTTER
½ cup (125 ml) unsalted butter, room temperature
3 oz (85 g) cured Spanish chorizo, finely diced
½ tsp (2.5 ml) smoked paprika
1 lime, zest and juice
kosher salt, to taste
HERB JALAPEÑO BUTTER
½ cup (125 ml) unsalted butter, room temperature
1 jalapeño pepper, trimmed and chopped (leave seeds in if you prefer more heat)
1 large clove garlic, minced
kosher salt, to taste
1 lemon, zest and juice
3 tbsp (45 ml) packed cilantro leaves, roughly chopped
2 tbsp (30 ml) chopped fresh chives
3 tbsp (45 ml) packed fresh flat-leaf parsley leaves, finely chopped
STEAMED CRABS
1½ to 2 lb (680 to 900 g) live Dungeness crabs
Instructions
- To make Chorizo Lime Butter, place butter in bowl of a food processor fitted with an S blade.
- In a small saucepan over medium heat, cook chorizo until fat just starts to render, about 2 minutes. Scrape chorizo and fat into food processor with butter. Add paprika and lime zest and juice. Pulse until well incorporated and chorizo has broken down a bit. Taste and season with salt, if desired, then transfer to a small saucepan and set aside. Alternatively, transfer to an airtight container and store in refrigerator for up to 2 days.
- To make Herb Jalapeño Butter, wipe out food processor and add butter, jalapeños and garlic. Pulse until well incorporated and jalapeños are in small bits. Taste and season with salt, if desired, then transfer to a small saucepan and set aside. Alternatively, transfer to an airtight container and store in refrigerator for up to 2 days.
- To make Steamed Crabs, place a steamer basket in a large stockpot. Fill pot with enough water to come just below bottom of basket, about 1- to 2-in (2.5 to 5 cm) deep. Bring water to a boil over high heat. Place crabs into steamer basket. Cover pot with a tight-fitting lid, reduce heat to medium-high and steam crabs until shells turn bright orange, 18 to 20 minutes.
- Fill 1 or 2 large bowls with ice and water. When crabs are finished steaming, remove them from pot and plunge into ice bath. Let chill for 10 minutes.
- Meanwhile, gently warm chorizo lime butter over low heat, stirring often. Take care with this; if warmed too fast, it may split. Transfer to a warm serving bowl.
- Warm herb jalapeño butter over medium heat, stirring occasionally. Once melted and warm, about 3 minutes, remove saucepan from heat and whisk in lemon zest and juice, cilantro, chives and parsley. Transfer to a warm serving bowl.
- Remove crabs from ice bath and pat dry. Place on a serving platter alongside each butter. Allow guests to crack crabs, retrieve crabmeat and dunk in butter of choice.
Drink Pairings
Island Jerk Prawns
A bit of heat, a bit of sweet just like the Caribbean, this quick and easy marinade brings out the succulent briny flavour of BC prawns. Whether in the backyard or on the beach, these prawns are sure to be a hit. Pair with Sandhill Sovereign Opal wine.Ingredients
Serves 4-6 as a starter or part of a light dinner
2 tbsp (30 ml) The Kraken Black Spiced Rum
2 tbsp (30 ml) ground allspice
2 tbsp (30 ml) brown sugar
1 tbsp (15 ml) dark soy sauce
1 tbsp (15 ml) fresh thyme leaves
1½ tsp (7.5 ml) Spanish sweet paprika
½ tsp (2.5 ml) ground cinnamon
½ tsp (2.5 ml) freshly ground black pepper
½ tsp (2.5 ml) salt
¼ tsp (1 ml) ground nutmeg
3 cloves garlic
2 habanero or Scotch bonnet peppers, seeds removed
1 bunch green onions, roughly chopped
½-in (1.25 cm) knob fresh ginger, roughly chopped
2 lbs (900 g) whole prawns, deveined with heads and shells on
mango chutney, to serve
sliced limes, to serve
Instructions
- In a blender, combine all ingredients except prawns, chutney and limes. Purée on high speed until smooth, scraping down sides as needed.
- In a large bowl, pour jerk rub over prawns and gently massage to coat evenly. Cover and let marinate in refrigerator for 8 to 24 hours.
- Remove prawns and brush off excess marinade.
- Preheat barbecue grill to medium-high. Lightly oil grill.
- Grill prawns for 2 to 3 minutes per side, until pink and cooked through.
- Transfer cooked prawns to a platter and serve with mango chutney and plenty of limes.
- * Always wear gloves when handling hot peppers, and avoid touching your face and eyes.
- ** To prepare prawns, use a sharp pair of kitchen scissors to cut down back of shell, starting just behind head and stopping just before tail. Locate dark vein and gently pull to remove and discard.