Jerk sauce
To make a marinade, dissolve 200g of this sauce in 1 litre of water, add any herbs, spices, garlic, ginger and bring to a boil, cool and refrigerate. Immerse and marinate a large chicken breast in this mix in the fridge for ½ hour, a whole chicken for 2 hours and anything larger for 24 hours or up to a week for beef brisket.
Author: Andrew Brown
Ingredients
- 1 bunch spring onions, chopped
- red chillies to your taste, chopped
- 1 good bunch young fresh thyme
- 4 cloves garlic, peeled, crushed
- 8cm ginger, peeled and chopped
- 8 or 9 allspice berries, ground
- ½ tsp cinnamon
- 100g dark Muscavado sugar
- 100ml soy sauce
- 50ml sherry vinegar
- 1 lemon, zest and juice
- 1 lime, zest and juice
- freshly ground black pepper
Method
- Whiz everything in a blender and use as a marinade and dipping sauce
- Store in a jar.
