James Tanner adds some Caribbean flavour to your mid-week meal
Ingredients
For the potato wedges:
- 350 new potatoes, cut in half
- Olive oil
For the roast corn cobs:
- 4 corn cobs, husks removed top and tailed and cut in half
- 15 g½ oz butter
For the Jerk seasoning:
- 2 hot chillies
- ½ tsp all spice
- 1 grating of fresh nutmeg
- 1 tsp chopped thyme
- 2 cloves minced garlic
- 2 spring onions
- 2 tsp soft brown sugar
- 1 tbsp lime juice and zest of 1 lime
- 4 pork loin steaks
For the sticky pineapple:
- 1 pineapple, skin removed and cut into thick wedges
- 2 tbsp runny honey
Method: How to make Jerk pork with grilled sticky pineapple
Preheat the oven to 200C / gas mark 6.
First make the wedges; take the cut new potatoes and drizzle with oil. Lay onto a lined baking sheet and cook in the oven for around 15 minutes, turning once, until golden and tender.
For the corn, simply cook in boiling salted water for 10 minutes until slightly tender, drain, coat in the butter and set aside.
Blitz all of the ingredients for the jerk seasoning in a blender or crush in a pestle and mortar, then coat the pork steaks. Cook straight away or marinade for up to 24 hours before cooking for a stronger, hotter flavour! To cook, heat a chargrill pan to medium heat and sear the pork steaks for three minutes on both sides, turning occasionally and brushing with any excess marinade. Pop on a baking tray and keep warm in the oven.
Colour the buttered corn in a hot chargrill pan so it is slightly blackened to finish it off.
Brush the pineapple with honey and sear on both sides in a hot pan until sticky all over. Turn occasionally so the honey does not burn.
To serve:
Serve the pork with the sticky pineapple and roast corn cobs, and the bowl of potato wedges on the side with some sour cream. Don't forget a pile of wet wipes for your sticky fingers!
