Roast Jamaican Jerk Grouse with Caribbean Coleslaw
Serves
2
Prep Time
5 hours
Cook Time
20 minutes
Serves
2
Prep Time
5 hours
Cook Time
20 minutes
Ingredients
| For the Marinade | |
| 1 | Medium Onion, finely chopped |
| 1/2 cup | Spring Onions, finely chopped |
| 1 | Hot Pepper, finely chopped |
| 3 tbsp | Soy Sauce |
| 1 tbsp | Oil |
| 1 tbsp | Cider Vinegar (or white vinegar) |
| 2 tsp | Fresh Thyme Leaves |
| 2 tsp | Sugar |
| 1 tsp | Salt |
| 1 tsp | Jamaican Pimento (or ground allspice) |
| 1 tsp | Ground Black Pepper |
| 1 tsp | Ground Nutmeg |
| 1/2 tsp | Ground Cinnamon |
| dash | Hot Sauce (optional) |
| For the Grouse | |
| 2 | Grouse, whole |
| above | Marinade |
| For the Coleslaw | |
| 1-2 tbsp | Dijon Mustard |
| 2-4 tbsp | Honey and/or Brown Sugar (combined) |
| 1/2 | Jalapeño Pepper, minced |
| 2 tbsp | Red Wine Vinegar (or freshly squeezed lemon juice) |
| 1 tsp | Garlic, minced |
| 1 tsp | Caribbean Hot Sauce (adjust to taste) |
| 2 tbsp | extra-virgin Olive Oil |
| 6 cups | Napa Savoy, green and/or Red Cabbage, cored and shredded |
| 1 | Large Ripe Mango, peeled and sliced/julienne |
| 1 cup | Shredded carrots |
| 2-3 | Diced Spring Onions |
| to taste | White Pepper |
| 1/4 cup | Parsley Leaves, minced |
| 1/2 cup | Nuts - almonds, sunflower seeds |
| to taste | Salt |
Combine the marinade ingredients in a blender until smooth. Depending on the size of the blender, this may need to be done in batches.
Put the grouse in a bag or small container and add the marinade.
Leave in the fridge for 4-6 hours. Once marinaded, remove the grouse, and dry with kitchen roll.
Then roast the grouse for 15-20 minutes at 180°C, basting well. For a pink centre, heat to a core temperature of 58°C. Allow to rest, then serve with the coleslaw.
Combine the honey, hot sauce, mustard, white pepper, garlic, vinegar, lemon, jalapeño, and olive oil in a jar or bowl to make the dressing.
Shake hard for about 2 minutes to emulsify, and set aside. Be sure to shake it well before each future use.
Arrange the cabbage, coleslaw, carrots, spring onions and mango in a bowl.
Just before serving add the dressing and toss to coat. Sprinkle with parsley and almonds.
You may chill at this point – serve when ready.
Protein (100g) |
29 |
Calories (100g) |
127 |
Fat (100g) |
1 |
Cholesterol (100g) |
45 |
Selenium (100g) |
0.32 |