In preparation for our Holiday Night Market this Thursday, November 15, we asked the folks of Jambel Cuisine to be part of the party. They will be giving out samples of jerk chicken made with their sauce and, you can even dip it in their aioli. Here’s how we got to know them.
I love my job! Sometimes, because we run a well known and respected fine food shop, we meet people that create wonderful, flavourful and exciting products. Jambel Cuisine sauces is a perfect example of this. One day, Mathew showed up at Peches & Poivre and said “here are some of our products, please try them and I will follow up with you later”. We did and we just loved the flavours and were hooked instantly!
Jambel Cuisine is a blend of two cultures and two different parts of the world. This family run operation is a delectable marriage of two different cuisines. He is from Jamaica and brings bold, spicy flavours; she is from Belgium where food has rich and full flavours. This couple offers products made with fresh, seasonal and local produce.
We tried their Jerk Chicken sauce; we loved it! This sauce will enhance your favorite recipes. Great for BBQ but also excellent in a stir fry or as Jamaican seasoning when making a jerk chicken. Its deliciousness is versatile and pairs well with beef, pork, salmon or shrimp. Jambel Jamaican jerk chicken seasoning is low in salt, is free of preservatives and additives, and no sugar is added for a natural all-purpose seasoning.
Their aioli is to die for! It’s delicious, spreadable, dippable and is a great accompaniment for vegetables, shellfish and, my favorite, FRIES! It also makes a fantastic partner for Jerk chicken (see recipe below).
Jerk Chicken Recipe
Ingredients
- 4-5 lbs of chicken (I prefer legs)
- 1 lemon or lime (or 1/4 cup vinegar)
- 1 Jambel Jerk Chicken sauce
Directions
- Trim off the excess skin and fat off the chicken (but leave most of the skin – you can remove it later before eating), then pour the lime or lemon juice (or vinegar) over the trimmed chicken. Rinse the chicken
- Take a pairing knife or fork and pierce the chicken pieces. This will allow the marinade to penetrate the meat and really “juice” it up
- Drench the chicken with jerk marinade, place in a zip lock bag, mix well and refrigerate for at least 2 hours, preferably overnight.
- When ready to bake, preheat oven to 375°. Remove chicken from the jerk marinade and remove excess marinade.
- Place the baking dish with the chicken on the middle rack and allow this to cook for about 1 hour and 20 minutes. The chicken should be cooked after that, so if you want to add some rich colour to the finished dish, you may need to turn on your broiler for a few minutes
It can be served with rice and a creamy coleslaw.
Jambel Cuisine will be joining us for this year’s Holiday Night Market. Come by and have a taste and meet the people behind Jambel Cuisine, this Thursday, November 15.
Maybe buy some of their sauces. They will be at Peches & Poivre from 5pm.
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