Jerk Beef On Plantain Chips Recipes

JERK BEEF ON PLANTAIN CHIPS

Steps:

• Quarter beef lengthwise and pat dry. Season with 1/4 teaspoon salt and rub jerk paste all over beef.
• Heat oil in a medium nonstick skillet over medium-high heat until it shimmers. Add beef and sear, turning, 4 to 5 minutes total. Let rest on a cutting board 5 minutes. Cut crosswise into 1/2-inch-thick slices.
• Finely chop onions and cilantro together. Top plantain chips with beef, then with onion salsa.

JERK PLANTAIN CHIPS

Steps:

• Preheat the oven to 400 degrees F. Line two baking sheets with parchment paper or wire racks.
• Trim the ends of the plantains. Score the skin lengthwise in three spots and peel. With a mandoline or sharp knife, slice the plantains crosswise about 1/8-inch thick.
• Arrange the plantain slices on the prepared baking sheets and spray generously with coconut oil spray. Season with 1/2 tablespoon of the jerk seasoning and 1/2 teaspoon of the salt. Turn over the slices and repeat with coconut oil spray and the remaining 1/2 tablespoon jerk seasoning and 1/2 teaspoon salt.
• Bake for 10 minutes, then spray the tops of the plantains a second time with coconut oil spray. Rotate the baking sheets from top to bottom and continue baking until the plantains are golden and crisp, another 10 to 15 minutes. Cool on the baking sheets before serving.

CUBAN STYLE SALT CURED BEEF WITH CRISPY PLANTAIN CHIPS

Steps:

• Cut the dried cured beef into 2-inch cubes and soak in water overnight.
• Change the water and boil the cubes in a large stockpot until tender approximately 45 minutes, making sure that the water is not too salty (change water if necessary). Strain and cool down. Shred the meat and set aside.
• In a large frying pan, heat the oil and saute the onions, peppers, and garlic until translucent. Add the tomato sauce, white wine, beef stock, vinegar, and the spices. Add the shredded meat. Cook at low heat for approximately 30 minutes, keeping covered most of the time.
• Preheat 3 cups blended oil. Slice the plantains lengthwise into several slender full length strips, preferably using a mandoline, and fry until crispy.

JERK BEEFBURGER WITH PINEAPPLE RELISH & CHIPS

Steps:

• Heat oven to 190C/170C fan/gas 5. Scrub the potatoes and cut into chips. Lay the chips in a single layer on a baking tray, drizzle with oil, season and toss to coat. Bake for 40 mins until crisp.
• Mix together the grated onion, carrot, mince and jerk seasoning in a large bowl, then shape into 4 evenly sized patties.
• Heat a non-stick frying pan till hot, then cook the burgers for 5-6 mins each side.
• To make the relish, mix the chopped onion, pineapple, chilli, coriander and lime juice. To serve, place the burgers in split buns with some lettuce and the spicy relish. Serve with the crispy chips.

JERK PORK CHOPS WITH HEARTS OF PALM SALAD AND SWEET PLANTAINS

Steps:

• Put oven rack in middle position and preheat oven to 375°F. Line a baking sheet with aluminum foil.
• Thinly slice hearts of palm on the diagonal and put in a colander along with sliced onion. Rinse well under cold water and pat dry. Transfer to a large bowl and toss together with remaining salad ingredients.
• Spread plantains on foil-lined baking sheet and bake until hot, 5 to 10 minutes.
• While plantains bake, lightly oil grill pan and heat over moderately high heat until hot but not smoking.
• Meanwhile, stir together jerk seasoning and oil in a small bowl and rub all over pork to coat. Grill pork, turning over once, until just cooked through, about 3 minutes total. Serve pork with salad and plantains.