Back to Full List Press Releases

ENJOY THE TASTE OF THE CARIBBEAN WITH QUICK AND EASY RECIPE IDEAS FROM ALDI
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…
Ingredients:
  • 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
Method:
  • 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
Ingredients:
  • 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
 
Method:
  • 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.
Ingredients:
  • 1x honeydew melon
  • Juice of 2x limes
  • Zest of 1x lime
  • 15g fresh peeled ginger – grated
  • 6x fresh mint leaves – chopped
Method:
  • 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.
Ingredients:
  • 2 scoops vanilla ice cream
  • 1 pack let’s eat… pineapple chunks
  • 300ml Asia specialities coconut milk
  • 2 cherries
 
Method:
  • 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'