GinGin : 4 New Regent Street Christchurch Luke Dawkins is a man who sucks the juice out of life and lives every inch of his aesthetic, quirky personality and infectious nature. We met about 2 years ago when I walked into GinGin Victoria Street; him on one side of the bar and me the other;…
Jerk Marinade : Mild N Sweet
This is a sweet, milder version of my everyday classic Jerk recipe.
The allspice imparts such a warm and juicy flavour to any meat, fish, seafood or vegetables when cooked in this classic aromatic Caribbean marinade, which is the ‘mutts nutts’ on the BBQ. We all know Jerk pork and chicken, but consider this amalgamation of Gods own ingredients to kick off a vegetarian risotto or saute with onions, garlic and fresh thyme, add stock and coconut cream and you’ve created a heavenly curry sauce…… call me…..
Prep Time: 10 minutes + 30 mins resting time
Serves: Makes 250ml
400g jar sweet piquant peppers, drained
1 tsp freshly ground black pepper
4 cloves garlic, roughly chopped
2 tbsp fresh thyme leaves or 1 tbsp dried
4 large spring onions, roughly chopped
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1 tbsp ground allspice
1 tsp salt
zest and juice of 1 lemon
2.5 knob fresh ginger, grated
1 tbsp sesame oil
Pop ingredients in a food processor (or you can use a hand whizz) and blend until you have a smooth paste. If your marinade is still a little dry you can add a little more oil to loosen it up a bit.
Place in a jar with a secure lid and your marinade can be kept in the fridge for up to a month.
A fabulous summer marinade for every BBQ occasion.
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The Permit Room 779 Colombo Street Lunch Menu : $5 – 20 Dinner Menu : $10 – $36 “Welcome to the days of East – Indian prohibition. As a visitor, inside these four walls, the laws against extravagance don’t apply. The Permit Room has attained a license from the authorities in your name. Tonight you…