Jamaican Jerk Toast
This is what I used the leftover Jerk Marinade for. I made a roux-based jerk sauce, slapped it on some stale baguette, and topped it with some seared chicken, onion, jalapeño and cheese. As I devoured the toast, I thought to myself that this would be an excellent pizza idea. What do you think?
If you do not have any jerk marinade on your hands, you have to make it from scratch. It is on my Jamaican Jerk Chicken recipe. About half of the recipe will do the trick. One of these days, if I ever decided to have an eatery, I would serve up open-faced toasts and this would be on the menu.
Unsalted Butter, 15g
Unbleached All Purpose Flour, 15g
Jerk Marinade Homemade, 125g
Chicken Stock Homemade, 125g
Onion Powder, 1 TSP
Garlic Powder, 1 TSP
Cayenne, 1/2 TSP
White Pepper, 1/2 TSP
Black Pepper, 1/2 TSP
Granulated Sugar, 1/2 TSP
Allspice Powder, 1/2 TSP
Smoked Paprika, 1/2 TSP
Chili Flakes, Pinch
Ground Cinnamon, Pinch
Nutmeg Freshly Grated, Pinch
Ground Clove, Pinch
Cumin Powder, Pinch
Dried Parsley, 1/2 TSP
Dried Thyme, 1/2 TSP
Chicken Breast Skinless Boneless Coarsely Diced, 500g
Baking Soda, 1 TBSP
Sea Salt, Pinch
Mushroom Powder, Pinch
Grapeseed / Sunflower / Peanut / Canola Oil, 2 TBSP
Stale Baguette, 2 Loaves
Low-Moisture Mozzarella, For Grating
Yellow Onion Finely Diced, 1
Red Jalapeño Dessed Finely Sliced, 3 Adjust To Preference
Gouda, For Grating
Scallions Coarsely Sliced, A Handful
Cast Iron Skillet / Pan
Please visit my "Jamaican Jerk Chicken" page for the marinade recipe.
Please visit my "How To Make Chicken Stock" page for the marinade recipe.
Prepare the jerk sauce.
In a sauce pot over medium heat, add butter and flour.
Whisk until well combined and lightly browned.
Add in the jerk marinade and whisk to combine well.
Followed by the chicken stock.
Continue cooking until thickened and coats the back of a spoon.
*Make sure no lumps.*
Set it aside until ready to use.
Prepare the jerk seasoning.
Combine everything in a bowl.
Set it aside until ready to use.
Prepare the toast.
Coat the chicken breast well with baking soda.
Cover and set it aside for 15 mins.
After 15 mins, wash thoroughly under running water.
Transfer to a large mixing bowl.
Season with salt, mushroom powder and jerk seasoning.
Mix to coat the chicken well.
In a skillet over medium heat, add oil.
Once the oil is heated up, add in the chicken.
Sear until lightly brown on both sides.
Set the chicken aside on a plate until ready to use.
Preheat oven to 190 degrees celsius or 375 fahrenheit.
Soak the stale baguette with water.
Transfer to a baking tray lined with parchment paper.
Wack into the oven and bake for 10 to 12 mins or until the baguette is soft and crispy.
Remove from oven and set aside to cool down slightly.
*At this point turn the oven setting to broil.*
*You can skip the above steps if you are using fresh bread.*
Slice the baguette into halves lengthwise.
Press the baguette down gently with the baking tray.
Spread the jerk sauce thinly onto the bread.
Grate some mozzarella over the top.
Scatter onion, the seared chicken and jalapeño over the mozzarella.
Lastly, grate some gouda over the top.
Wack into the oven and broil until the cheese has melted.
Remove from the oven and immediately garnish with some scallions.
You have to give this a try...