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Jamaican jerk king writes cookbook

METROMAGAZINE
Friday, June 17, 2005

Food: The perfect summer salad

Picture: by Mike Grimes

It should be the easiest meal in the world - as well as healthy and filling - but a tasty salad can prove difficult to achieve. Reporters Riazat But, Paul Taylor and Sarah Warden ask the city's top chefs to give their recipes for the perfect salad. Here are their suggestions . . .

Vernon's Jerk Chicken Salad

Allan Vernon of Vernon's Jamaican Bistro in Rusholme recommends Jerk Chicken Salad. What you need:

300g of chicken
Plantains (relative of the banana)
Sweet corn
Lettuce
Tomatoes
Vernon's Jerk Sauce Marinade: onions, garlic, black pepper, vinegar, hot Jamaican pepper, mixed spices, fresh thyme, ginger, cinnamon, and soy sauce.

What to do:
Take one cup of jerk sauce and add two cups of water: Rub the marinade into the chicken and then leave the marinated meat in the fridge for at least a night, or for two or three days if possible. Jerk is a style of cooking discovered centuries ago in Jamaica by the original Arawak Indians and used as a way of preserving meat. It's a little like barbeque sauce with a hot and spicy taste.

Marinate the chicken and then either bake for an hour, basting as it bakes, or you can also grill the chicken but that takes a little longer. Slice the plantains and then fry. They're not essential but they're popular in the restaurant and if I don't put them with the jerk chicken people ask where thet are. Place the jerk chicken on a plate and add the sweet corn, lettuce and tomatoes, before finally placing four slices of the plantains on top.