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Available for over a year

Jerk Burger and Coleslaw JERK BURGER • 400g steak mince • 200g pork mince • 1 red onion, very finely diced • 3 heaped tsp ground allspice • 4 heaped tsp. dried thyme • ½ scotch bonnet, very finely diced • 3-4 garlic cloves grated • 1tsp ground ginger • 1tsp ground cinnamon • Generous grind of rock salt and pepper • 2-3 tbsp. tomato ketchup 1. In a frying pan heat a tbsp of olive oil/butter and gently soften the diced onions for 5 minutes. 2. After 5 minutes add in the garlic, scotch bonnet chilli, allspice, thyme, cinnamon and ginger. 3. Gently fry all these together, adding in a few splashes of water to make a thick paste to stop any of the spices/herbs burning. 4. Fry for another 10 minutes. 5. Pour the cooked onion and spices into a large bowl and add in both the minces. 6. Add in the salt and pepper and the tomato ketchup and squish it altogether with your hands very thoroughly. 7. At this point if you want to check the taste fry off a little bit to taste. 8. Make 4 large 6 medium size balls, pat them out flat to around 1 inch thick and make a slight dip in the centre, (this stops them rising into a ball when cooking. 9. Heat a couple of tbsp. olive oil in a frying pan (or brush the BBQ grill with some oil) and fry/grill for about 3-4 minutes each side, until lovely and caramelised on the outside but still with some softness in the centre. Serve in a toasted bun with a good dollop of the lime mayo, a slice of pineapple and the coleslaw – enjoy! COLESLAW • 2 carrots (coarsely grated) • 1 whole apple (coarsely grated) • 1 small red onion (finely sliced) • ½ red cabbage (finely slice) • 4 celery stalks diced • Small pinch Salt and pepper • 150g raisins • 2-3 tbsp. coriander seeds • 2-3 tbsp. mayonnaise • Juice ½ lime • Handful fresh coriander/parsley roughly chopped Combine all ingredients in a bowl and mix together thoroughly. LIME MAYO • 3 tbsp mayonnaise • Juice ½ lime • Zest ½ lime (optional) Mix earthing together