Jerk marinade recipe

Recipes

0 Comments

Jerk is quintessentially Caribbean and here is a lovely, very easy recipe that captures the essence of jerk – allspice, scotch bonnet and spring onions. There are a lot of ingredients in this marinade, but all you have to do is blitz everything together in a blender and then you have an all-purpose marinade to use on vegetables, fish or meat.  

I would always recommend marinating overnight to really allow the flavour to seep in.  

Scroll down for the recipe.

More Caribbean cooking videos

souffleHow to make a coconut soufflé

This is a special little dessert that will have people “mmming and aaahing”. The angelic soufflé is beautifully balanced by the utterly devilish buttered rum sauce. 

slawHow to make pineapple slaw

A slaw with a difference - the subtle sweetness of the pineapple balances the gentle heat from the Cajun seasoning and chilli. 

aioliHow to make tamarind aioli

A zingy change to a regular aioli, this works well with fish and is great to dunk a chip into. It is a perfect accompaniment to my swordfish burger.

burgerHow to make a swordfish burger

This is one of my signature dishes and my take on a traditional beach food served in the Caribbean. It translates perfectly for British Summer time.

popcornHow to make tamarind caramel popcorn

Tamarind works so well in this recipe, balancing out the sweetness of the caramel and giving a lovely tangy after-taste to the popcorn.  

granitaHow to make mango and rum granita

A tropically refreshing end to any summer’s meal. The mango lends a lovely creaminess to this very simple iced treat.

Ingredients

  • 2.5 tsp fresh thyme leaves
  • 4 spring onions, coarsely chopped
  • 1 -2 (depending on how hot you want it!) scotch bonnet peppers, de-seeded and chopped
  • 4 garlic cloves, crushed
  • 4 tsp allspice berries, crushed
  • 4 tsp black peppercorns, crushed
  • 3 tsp sea salt
  • 4 bay leaves
  • 0.5 cinnamon stick, toasted and roughly chopped
  • 1 tsp coriander seeds, toasted
  • 1 tsp ground nutmeg
  • 0.5 tsp grated fresh ginger
  • 1 tbsp Demerara sugar
  • 1 tsp honey
  • 3 tbsp oil
  • 1 lime, juice only
  • 1 -2 drops of soy sauce
  • 2.5 tsp fresh thyme leaves
  • 4 spring onions, coarsely chopped
  • 1 -2 (depending on how hot you want it!) scotch bonnet peppers, de-seeded and chopped
  • 4 garlic cloves, crushed
  • 4 tsp allspice berries, crushed
  • 4 tsp black peppercorns, crushed
  • 3 tsp sea salt
  • 4 bay leaves
  • 0.5 cinnamon stick, toasted and roughly chopped
  • 1 tsp coriander seeds, toasted
  • 1 tsp ground nutmeg
  • 0.5 tsp grated fresh ginger
  • 1 tbsp Demerara sugar
  • 1 tsp honey
  • 3 tbsp oil
  • 1 lime, juice only
  • 1 -2 drops of soy sauce
  • 2.5 tsp fresh thyme leaves
  • 4 spring onions, coarsely chopped
  • 1 -2 (depending on how hot you want it!) scotch bonnet peppers, de-seeded and chopped
  • 4 garlic cloves, crushed
  • 4 tsp allspice berries, crushed
  • 4 tsp black peppercorns, crushed
  • 3 tsp sea salt
  • 4 bay leaves
  • 0.5 cinnamon stick, toasted and roughly chopped
  • 1 tsp coriander seeds, toasted
  • 1 tsp ground nutmeg
  • 0.5 tsp grated fresh ginger
  • 1 tbsp Demerara sugar
  • 1 tsp honey
  • 3 tbsp oil
  • 1 lime, juice only
  • 1 -2 drops of soy sauce

Details

  • Cuisine: Caribbean
  • Recipe Type: Sauce
  • Difficulty: Easy
  • Preparation Time: 15 mins
  • Cooking Time: 0 mins
  • Serves: 6

Step-by-step

  1. Throw all the ingredients into a food processor and blend until you get a fine purée.
  2. Cover the meat/fish/vegetables in the marinade and leave in the fridge for 24 hours.
  3. Cook, as per instructions on the packaging for meat/fish/vegetables. Enjoy with a green salad.

You might also like

Levi Roots' vegetable patties

Steamed rice with marinated soft-boiled eggs recipe

Grilled marinated halloumi on seeded vegetable ribbons

Comments

Be the first to comment

Do you want to comment on this article? You need to be signed in for this feature

Copyright © lovefood.com All rights reserved.