There's no exact amounts in this jerk, go with the flow with what you like - I like it HOT!
fresh rosemary
fresh thyme
sea salt
dry pimento berries / 'allspice' (whole berries are better than powder)
scotch bonnet chilli
spring onions
whole fresh nutmeg
lime juice and zest
fresh ginger
peeled garlic clove
crushed cinnamon
runny honey
bay leaves
fresh parsley
mixed chilli
olive oil rice (no extra virgin)
apple cider vinegar
Seafood:
1kg prawns (I use large prawns, with head and on, devined by the fishmonger)
Welsh rum
To finish:
iceberg lettuce
Marie Rose sauce (mix of mayo, ketchup, Worcestershire sauce, lemon juice, sea salt)
Chris' Method
Jerk Marinade:
You can make the marinade in a blender but it will taste a lot better in a pestle & mortar'! In with the rosemary leaves, thyme and sea salt, malt well before adding the pimento berries.
Another bash, then in 'with the Scotch bonnets and spring onions, grate the nutmeg in to the mix then add everything else.
Carry on to grind until there is a fat paste.
A good glug of olive oil and vinegar to finish.
Seafood:
Marinade the prawns for about half an hour and make sure that every piece of the prawn is covered with jerk!
Jerk is best cooked on the BBQ over fire and smoke, but it'll still be nice on the pan in your kitchen.
In with the prawns to the hot pan, leave the prawns to develop a good colour / 'char' before turning them. A minute or two each side. Finish with a flambé of rum - I use a Welsh one from Anglesey!
To finish:
Serve with shredded iceberg lettuce, Marie Rose sauce, and topped with the juices and jerk from the pan. BOOM! '70s in a bowl – My Gran would be chuffed.
Recipe from Bwyd Byd Epic Chris, by Chris Roberts and special guests.
