What you'll need2 cinnamon sticks, roughly crushed1 bunch of fresh thyme, leaves only2 tbsp fresh coriander, chopped1 tsp coriander seeds, crushed2 tbsp black peppercorns, crushed1 tsp freshly grated nutmeg3 tsp allspice, crushed7 cloves of garlic4 Scotch bonnet chillies, de-seeded2 tsp fresh ginger, choppedZest of 1 limeJuice of 2 limes150ml olive
What you'll need
- 2 cinnamon sticks, roughly crushed
- 1 bunch of fresh thyme, leaves only
- 2 tbsp fresh coriander, chopped
- 1 tsp coriander seeds, crushed
- 2 tbsp black peppercorns, crushed
- 1 tsp freshly grated nutmeg
- 3 tsp allspice, crushed
- 7 cloves of garlic
- 4 Scotch bonnet chillies, de-seeded
- 2 tsp fresh ginger, chopped
- Zest of 1 lime
- Juice of 2 limes
- 150ml olive oil
Time: less than 30 mins
Place all of the ingredients in a blender or food processor. Blend to make a smooth and very pungent paste (seriously, your neighbours will be asking what’s for dinner…)
Use the paste as a powerful and distinctive rub and seasoning for barbecued chicken, pork, or fish. It will keep in the fridge for 2 weeks if covered, and you and your mates won’t be able to get enough of it!
This dish and a supple Nero d'Avola would make an interesting pairing. Crack open a bottle of the Sherrah Nero d'Avola 2017 while devouring this dish for a winning match!
There you have it -- a delicious recipe for Jerk Seasoning!
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