Our tested Slow-Cooked Halloumi Ramen: jerk-spiced, generous, and balanced with jerk and allspice. Serves 4 people with plenty to go around.
Free to cook
Prep everything first: chop the aromatics, measure the jerk and allspice elements, and pat the halloumi dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Add the halloumi and slow-cook until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the thyme and the rest of the jerk and allspice flavours, letting them cook out for a minute until fragrant.
Add the asparagus along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
Caribbean
Members
A jerk-spiced take on Salmon Pudding, built on lime and garlic and finished the way we like it....
Caribbean
Members
Weeknight-friendly Mushroom Bowl with the jerk and allspice we come back to again and again....
Caribbean
Members
This Caribbean Galette leans on brown sugar and rum to do the heavy lifting. We roast the Prawn...
Caribbean
Members
Weeknight-friendly Aubergine Salad with the scotch bonnet we come back to again and again. Big...