Mains Recipe


January 16, 2016

This recipe takes me back to my time living in the Cayman Islands, just north of Jamaica where Jerk originates. We’d marinate, just-caught red snapper with mango and avocado salad. Here I’ve used it with pork cutlets but it’s equally delicious with chicken. It all gets whizzed together which makes a speedy dish for week nights as well.

Recipe and words: Gretchen Lowe for Homestyle
Styling: Amber Armitage
Photography: Manja Wachsmuth

Serves 6

6 pork cutlets (about 160gm each)
3 spring onions, coarsely chopped
2 garlic cloves, coarsely chopped
Small knob ginger, coarsely chopped
1 small hot chilli, finely chopped
1 tbsp coarsely chopped thyme
2 tbsp olive oil, plus extra for drizzling
1 tsp ground allspice
¼ tsp ground cinnamon
2 limes, juice only plus halves to serve
Juice of 1 1/2 oranges

Blackened Corn, Avocado and Honey Lime Salad
600g cherry tomatoes, sliced in half
1 ripe avocado
4 Cobs of corn
Large bunch coriander, chopped

Honey Lime Dressing
1 lime, juice only
3 tbsp olive oil
1 tbsp honey
1 clove garlic, minced
Dash cayenne pepper
Sea salt and fresh cracked pepper, to taste

For the jerk marinade process spring onion, garlic, ginger, chilli and thyme in a small food processor to combine. Add oil, spices and half of each of the juices, season to taste and process to combine. Pour mixture over pork and set aside to marinate for 15 minutes or longer if you have time.

While the pork is marinating make the salad. Remove husks from corn and grill over medium heat for 10 minutes. The corn should have some brown spots and be tender and not mushy. Cut the corn off the cob and set aside and let cool. Slice the tomatoes in half, dice the avocado and chop the coriander. For the dressing whisk all ingredients together. Combine the sliced tomatoes, avocado, coriander, grilled corn and honey lime dressing and mix gently so everything is evenly coated. Set aside.

Preheat a BBQ or large frying pan over medium-high heat. Drain pork from marinade, drizzle with a little oil and cook, turning and basting occasionally with marinade, until just cooked through (5-6 minutes). Remove from heat, deglaze pan with remaining juice, set aside to rest for 5 minutes before serving with salad on the side.

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