Jerk Chicken

A Picnic Twist

For those of you who read my post on my amazing Jamaican BBQ.

back in June you'll already be familiar with my love of all things Jerk. I have eaten many variations of Jerk Chicken and Pork and have long been searching for a fail-proof recipe, I've tried several but something has always been lacking.
For the recent bank holiday I headed to Brighton for a couple of days with three friends and it was our intention to take a picnic for the first days lunch, each taking something different. I decided I was determined to find a good recipe for Jerk.

After a little Twitter-hunt (as you do) I quickly learned from @tehbus that @FoodStories is, in his words, The Queen of Jerk. Reading her recipe - I thought the inclusion of molasses or sugar was genius - the perfect addition to create sticky sweetness, that has been missing in all other attempts.

However this recipe was missing Soy Sauce which I've seen included in all others including family friends who refuse to divulge their recipes- so I bookmarked Food Stories and carried on my research - disregarding many recipes, I liked one I found here on Jamaica Travel and Culture. With a combination of the two - plus an added ingredient of my own - I came up with what has been my most triumphant Jerk ever - it really was superb, and I'm looking forward to creating again soon.

With thanks to Food Stories and the Jamaica Travel and Culture website for helping me to achieve food heaven - recipe below.

8x Pieces of Chicken on the bone (I prefer legs for this
6 Sliced Scotch Bonnet Chillies (deseeded~)
8 Garlic Cloves
3 Onions, chopped finely
2 Tbsp Thyme
100g Brown Sugar
25-50g Grated Ginger (can use dried)
3 Cloves, ground
1 Tsp Allspice
2 Tsp Cinnamon
2 Tsp Nutmeg
2 Tsp Black Pepper
2 Tsp Sea Salt
1 Tbsp All Purpose Seasoning
4 Tbsp Soy Sauce
4 Tbsp Olive Oil
Juice of 3 Limes
1 Tbsp Orange Juice
1 Tbsp White Wine Vinegar

Put all marinade ingredients into a blender/food processor and blitz until it becomes a rather unattractive looking brown mulch. Place chicken pieces into a marinade bag or dish and cover entirely in marinade. Wear plastic gloves and rub chicken all over on all sides so it's completely immersed.

Cover with tin foil - and place in the fridge for at least 12 hours - 24 is better. Be warned the scent isn't the best in the fridge while this marinates - so try not to have too much in there that this might interfere with.

Once ready to cook - remove chicken pieces and place in an ovenproof dish - removing excess marinade but leaving each piece coated.

Place in a pre-heated over at around 180D and cook for 30 minutes.

Remove and check chicken is cooked (pierce with a knife or skewer and ensure the juices run clear) - if not return to the oven for a further 8-10 minutes or until cooked.

For our picnic I cooled this and served with cooled basmati rice flavoured with lots of chopped Coriander - but this would work just as well with Mint too.

Tip: Use plastic gloves when chopping ingredients as the Scotch Bonnets are incredibly hot.

This worked perfectly as a alternative cold picnic dish - however the other, more traditional way to have this which is also gorgeous - is served hot from the oven with delicious 'Rice and Pea'. I've also made this and the method is simple. Just cook your preferred rice (I normally use Basmati) in Coconut Milk instead of water - season and add the 'pea' element, kidney beans, about half way through cooking. Drain and serve - delicious.

Green Fingered Pursuits

I recently read a survey that claimed us Brits are getting into gardening by the age of 31, a whole 10 years earlier than generations before. I'm a good four years away from this age yet I must admit, of late I've developed a new found fondness for growing things.

With a nod to my greedy self, everything I've planted is edible.

I'm a complete novice in this area so would welcome tips from any green-fingered readers who have successfully grown fruit or vegetables before.

I'm not going to turn this into a gardening blog, so won't be constantly updating on the progress, however I'm sure you'll find a recipe or two using the produce from the garden here, if and when it happens.

I've planted carrots, courgettes and marrows in one bed and have another with spring onions, Mohawk sweet peppers and Scotch Bonnet chillies.

Separately I have a patch for spinach and lettuce, a tomato plant, a rhubarb plant and a flourishing blueberry and redcurrant plant.

I've been lovingly tending to some parsnip seeds I've planted too and am keeping my fingers crossed these are going to see it through to December and make an appearance on our Christmas lunch.

Finally I have an array of different herbs which are already making regular appearances in dishes and particularly salads - my first success.


So far the most exciting occurrence has been the Mohawk plant which has sprouted a little green pepper this week, with several buds which I'm hoping will follow suit shortly. The blueberry bush is already full of fruit too, it's just not quite ripe enough yet.

As I mentioned words of wisdom on growing fruit and vegetable are more than welcome - otherwise wish me luck!

Jamaican BBQ

National BBQ Week

National BBQ week kicked off today and just over a week ago I enjoyed one of the most idyllic BBQ's on holiday in beautful Montego Bay. Most people can appreciate the joy of fine dining but sometimes the simpler things in life make for the best memories, and in this case it was certainly true.

A few days into my fortnight holiday with my parents and two brothers at the glorious Iberostar Rose Hall Beach , the 5 of us were already fully enjoying the fantastic food on offer at the four various restaurants. Breakfast, lunch and dinner filled us with what seemed like endless options of deicious food, some recognisable and some very much Jamaican and alien dishes to us - we really did feel spoilt for choice.

When the 'Jerk BBQ' was announced we were a little excited to see how Jamaican's enjoyed their al fresco dining compared to our typically Brit burgers and bangers fare.

We were invited to start the meal at 1230, but this was being cooked early on from around 11 on the gorgeous hotel beach, with a band of steel drums and singer setting the party tone up nicely. We listened to an array of Bob Marley classics, the smell of jerk filled the air and we tapped our feet and licked our lips expectantly.

The atmosphere on the beach was just fantastic, aside from the food and the music, everyone present was on their holidays, the sun was shining and the beach couldn't have been a more inviting setting for lunch. Whilst in the restaurants everyone stayed within their couple, family or group, here everyone was happy to sit together mixing with various strangers and just genuinely enjoying each others company.

We were promised "jerk everything" and the chefs really didn't disappoint. I chose some jerk pork, jerk chicken and jerk grouper, over which I spooned the accompanying, sticky jerk sauce which really intensified the heat and the flavours allowing the scotch bonnets to make their presence known. All was absolutely mouth-wateringly delicious.

I also had some curried goat with the obligatory rice and peas, a little salad and some coco bread, which was a new experience. I was delighted to find this Jamaican curry had a depth of flavour and a good fire to it, but the coconut cream based sauce really balanced this out to make for a very tasty curry. The meat was cooked well, was tender, flavourful and fell apart in your mouth - superb.

The rice and peas was nice and had an almost nutty taste to it, however it was very different to how I've experienced it in the UK in that it was of a much drier consistency, was great to try the authentic dish though.

Of course the salad was perfect to cool down the mouth and cleanse the palate a little with all that spice and the deliciously sweet, almost cake-like coco bread went down a treat too.
The meal was washed down with pink lemonade, rum punch and an ice cold Red Stripe beer. There was tons of other food to choose from including various salads, potatoes, coleslaws, plantain, vegetables and patties, but I wanted to save a little room as I'd already eyed the colourful and tempting array of cakes and pastries.

I went for a small orange cake and a pink and white concoction, The first was one of the lightest little orange flavoured sponges I've ever had the pleasure of trying with a segment ofjuicy orange on top - heaven. The final treat was a traditional coconut ice, tasty, very, very sweet and in all the perfect ending to a perfect meal.

Happy BBQ season people - may you all be adventurous in what you BBQ.