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24 Aug 2018

Give in to your Caribbean cravings this Caribbean Food Week (21st-28th August) with supermarket Aldi's island inspired recipes. Whether you're a Caribbean cuisine aficionado or just a food enthusiast who loves trying new recipes, let Aldi help you embrace Caribbean Food Week in style.
For an exotic, flavourful dish with a Caribbean twist try Aldi’s Jamaican Jerk Chicken Thighs for a delicious main…
  • 1 x 1kg pack chicken thighs
  • 6 spring onions
  • 15g piece peeled ginger
  • 45g dark brown soft sugar
  • 2 tbsp dark soy sauce
  • 1 large green chilli
  • 4 cloves garlic
  • 5g fresh thyme
  • Juice of 1 lime
  • 35ml orange juice
  • 2 tsp paprika
  • 2 tsp mixed spice
  • Pre-heat the oven to 200°C/450°F/Gas Mark 6.
  • To make the jerk sauce, first wash and chop the spring onions.
  • Chop the ginger finely.
  • Peel and mince the garlic cloves.
  • Cut the chilli in half and then thinly slice.
  • For a milder taste, discard the seeds.
  • Chop the thyme.
  • Put all the ingredients except the chicken in a food processor and process to a thick chunky liquid.
  • Put the chicken thighs into a baking dish, then add a few slashes to the top of each thigh.
  • Pour over the jerk sauce and, with your fingers, rub into the chicken cuts.
  • At this point you can leave to marinate for a few hours or just continue to cook.
  • Bake in the oven for 45 minutes.
  • Remove from the oven and serve with rice for a more filling meal
For a colourful, healthy and delicious lunch alternative try Aldi’s Caribbean Style Chicken & Rice Salad
  • 400g pack frozen cooked chicken breast pieces
  • 2 125g sachets of easy cook boil-in-the-bag long grain rice
  • 3 oranges
  • 3 fun size apples
  • ½ pineapple
  • ½ tsp dijon mustard
  • 130ml olive oil
  • 280g jar marinated grilled peppers, drained & cut into pieces
  • 150g frozen garden peas
  • salt and pepper
  • Defrost the chicken pieces as per pack instructions.
  • Cook the rice and frozen garden peas as per pack instructions and put to one side.
  • Peel 2 oranges and cut into segments.
  • Core and chop the apples into bite size pieces then finally peel the pineapple and chop into bite size pieces.
  • Place all the fruit into a bowl.
  • Then in a separate bowl squeeze the juice from the remaining orange then stir in the mustard.
  • Add the olive oil and beat well.
  • Pour the dressing over the fruits, add the warm rice, the peppers, and the garden peas, season with salt and pepper.
  • Stir through the chicken pieces.
For a healthy dessert that’s high in flavour indulge in an explosion of sumptuously refreshing Caribbean fruit with Caribbean Honeydew Melon.
  • 1x honeydew melon
  • Juice of 2x limes
  • Zest of 1x lime
  • 15g fresh peeled ginger – grated
  • 6x fresh mint leaves – chopped
  • Mix the ginger, chopped mint, lime juice and rind together.
  • Cut the melon into quarters lengthways, remove the seeds, and then cut away from the skin to leave four boat shapes.
  • Slice the melon quarters thinly, put into a bowl, add the lime mixture and toss well.
  • Refrigerate for 30 minutes before serving.
  • Great to serve after a curry to refresh the palate.
Enjoy sip after sip with tangy pineapple flavours with a creamy texture, this Piña Colada Mocktail is bound to go down well.
  • 2 scoops vanilla ice cream
  • 1 pack let’s eat… pineapple chunks
  • 300ml Asia specialities coconut milk
  • 2 cherries
  • Place the ice cream, pineapple chunks and coconut milk into a blender and blend until all ingredients are well combined and the texture is smooth.
View our 'Notes to Editor'