Jerk marinade recipe
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.
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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
Details
- Cuisine: Caribbean
- Recipe Type: Sauce
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 0 mins
- Serves: 6
Step-by-step
- Throw all the ingredients into a food processor and blend until you get a fine purée.
- Cover the meat/fish/vegetables in the marinade and leave in the fridge for 24 hours.
- Cook, as per instructions on the packaging for meat/fish/vegetables. Enjoy with a green salad.
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