Flavour: hot, piquant, spicy.
Aroma: aromatic, allspice, cumin.
Heat Level: hot.
A Caribbean classic jammed packed with spices. Perfect for flavouring chicken or pork for barbecuing or char-grilling.
Onions, Water, Sugar, Allspice, Salt, Chilli, Black Pepper, Cumin, Thyme, Garlic, Onion, Demerara Sugar, Paprika, Bay Leaves, Turmeric, Acid: Citric Acid, Spirit Vinegar, Rapeseed Oil, Ginger, Garlic, Molasses, Habanero Chillies, Lime Juice Concentrate (Lime Juice, Sulphites), Cornflour. For allergens, see ingredients in bold.
Store in a cool, dark, dry place. Once opened, refrigerate and consume within 3 weeks.
|Typical Values||(per 100g as sold)|
|of which Saturates||0.4g|
|of which Sugars||16.4g|
JERK BELLY PORK
Ingredients: 8 pork belly strips, 2 tbsp Bart Jerk Paste, 150ml mango and apple juice, 4 spring onions, very finely diced, 200g rice, 400ml tin coconut milk, 1tsp Bart Ground Allspice, 1tsp Bart Thyme, 400g tin black eyed beans, drained, lime to serve.
Combine the Bart Jerk Paste and juice with the spring onions. Use half to marinade the meat overnight and reserve half for the cooking.
Heat the oven to 200 °C/gas mark 6. Lay the pork in an oven dish and cook for 35 minutes in the oven. Halfway through turn the pork over and add the remaining marinade. The pork will become brown and sizzling and the juices sticky.
Meanwhile put the rice, coconut milk, Bart Allspice and Bart Thyme into a saucepan with 300ml water and season well with salt. Bring to the boil and simmer for 10 minutes.
Add the drained beans and return to the heat for 5 minutes until the rice is cooked and the liquid is absorbed.
Squeeze half of the lime into the rice and stir well. Serve the coconut rice topped with the pork and an extra squeeze of lime.
Cooks Tip: The meat should be juicy, if the pan is getting dry while it's cooking add some water or extra mango juice.
JERK CHICKEN WITH PINEAPPLE SALSA
Ingredients: 400g chicken breasts, 6tsp Bart Jerk Paste, half a fresh pineapple, 3 tomatoes, 1 small red onion, finely chopped, 1tsp Bart Chilli Paste, 3tsp Bart Coriander Leaf, salt to taste.
Cut the chicken breasts into strips and place in a howl with the Bart Jerk Paste and mix well. Cover and chill for 1 hour.
Place the chicken strips on a wire rack set over a roasting tin and roast in the oven at 220c for 20-25 minutes, turning once until browned and cooked through.
Meanwhile, peel and dice the pineapple and chop the tomatoes. Place in a bowl with the onion, chilli, coriander and salt, to taste. Mix together and serve with the chicken.
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08 Aug 2022
08 Aug 2022
08 Aug 2022
FREE SHIPPING ON ALL ORDERS OVER £25