Jerk halloumi, jerk coleslaw and rice and peas (one from the vaults)

‘A spicy treat’

This is a weekend jerk halloumi. Mid week you would just use any commercial jerk rub most of them are pretty good but the fresh is more vibrant. The side dishes elevate this to the level of a feast. Keep adding people until you have a party. Tastes best from a barbecue

Jerk halloumi
Ginger (a large thumb, don't bother peeling)
Honey
A bulb of Garlic (equal to shallots in volume)
About two Shallots or scallions
One Scotch bonnet (hot as hell but cannot be substituted I have to be strict about this,note from future Jake yes you do loose something if you don't use a scotch bonnet but don't let that stop you from making it without)
Thyme (fresh and stripped off the stems, as much as you can be arsed with about one and a half supermarket bunches, also dried thyme works fine)
Lime (both zest and juice)
Allspice (also known as pimento)
nutmeg (a good grating)
cinnamon (a sprinkle)
smoked paprika (a teaspoon)
Liquid smoke (just a dab if you're not barbecuing)
Something to jerk (I've settled on halloumi but literally anything jerk goes well with cauliflower too)

1. Easy bit. Blend all ingredients apart from halloumi into a smooth paste.
2. Slather most of your jerk sauce onto the halloumi. Let it rest in the fridge for a few hours.
3. Barbecue the halloumi until there is browning and crispy bits.

The jerk Coleslaw
Made this by accident when we didn't feel like cleaning the food processor. (it tastes very good)
Cabbage (shredded)
Carrot (grated)
Onion (finely sliced semicircle)
Apple (matchsticks, julienne)
Lime (zest and juice)
Mayonnaise
Some of your jerk sauce
Salt

1. Make jerk mayonnaise by adding your reserved jerk sauce to some mayonnaise. Keep adding sauce until there is a noticeable but not fierce heat.
2. Mix your vegetables in a big bowl.
3. Add your jerk mayonnaise to the bowl until it lightly coats the slaw
4. Add the lime and season just before serving.

The Rice and peas
Basmati Rice (a cup and a half for two people)
Thyme (a bunch)
Celery (two stalks finely chopped)
Onion (an onion finely chopped)
Green peppers (a green pepper finely chopped)
Coconut milk (a cup and a half, equal to rice)
Kidney beans (a tin for two)
Scotch bonnet
Vegetable stock (a gel pot or cube)
Neutral oil

1. Saute the celery, onion, and green peppers. (this is the holy trinity of Caribbean food) you're looking to soften not color.
2. Add the beans.
3. Stir in the rice, get it hot and coated in the oil
4. Add the scotch bonnet I add two and Pierce one (Unless you don't like heat. in which case, don't) Pierce the chili and the thyme all tied up with string.
5. Add the coconut milk and water equal to the coconut milk and the stock gel . Bring to the boil then put on the lid and turn to low until all the liquid is absorbed and the rice tender.

Serve and enjoy. you could serve this as a platter or in a wrap as a kind of burrito.