(at time of publication)
- 4 spring onions, chopped
- 3 cloves garlic, peeled
- 3cm piece ginger, peeled with a teaspoon
- ½ onion, peeled, chopped
- 3 red chillies, deseeded, chopped
- 1 tablespoon fresh thyme, or ½ teaspoon dried thyme
- 2 tablespoons reduced-salt soy sauce
- 2 tablespoons brown sugarlight brown cane sugarX
- 1 tablespoon ground allspice
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- 1 tablespoon olive oil
- pepper, to taste
- juice of 1 lime
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1 Place spring onion, garlic, ginger, onion, chillies and thyme in a food processor and mix to make a coarse paste. Add soy sauce, brown sugar, spices and oil. Mix until smooth.
2 Taste and season with pepper and lime juice. Cover in cling film and refrigerate overnight.
If you can’t find limes, used packaged lime juice.
Make it gluten free: Check ground spices and soy sauce are gluten free.
This marinade can be used for any meat or vegetarian jerk recipe (make the day prior to using). Try these delicious ideas:
Jerk chicken on rice and beans
Jerk glazed salmon with Caribbean courgette slaw and brown rice
Jerk spiced tofu and vege kebabs on brown rice
Nutrition Info (per serve)
No nutrition information available for this recipe.
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