Flavour: hot, piquant, spicy.
Aroma: aromatic, allspice, cumin.
Heat Level: hot.
A hot and spicy blend perfect for making jerk chicken but also great with pork belly.
Allspice, Salt, Chilli, Black Pepper, Cumin, Thyme, Garlic, Onion, Demerara Sugar, Paprika, Bay Leaves, Turmeric, Acid: Citric Acid.
Store in a cool, dark, dry place.
|Typical Values||(per 100g as sold)|
|of which Saturates||1.0g|
|of which Sugars||6.4g|
JERK CHICKEN AND PINEAPPLE KEBABS
Ingredients: 2 tsp Bart Jerk Blend, 2 tbsp olive oil, 1 tbsp lime juice, 4 small chicken breasts, cubed. 1 medium pineapple, peeled and cubed.
In a shallow dish mix together the Bart Jerk Blend, olive oil and lime juice.
Place the cubed chicken breasts in a dish and mix to coat with the marinade. Cover and chill for at least 2 hours or overnight for maximum flavour.
Thread the chicken and pineapple onto skewers and grill or barbecue for 8-10 minutes, turning frequently until the chicken is cooked through.
Serve with Jamaican style rice and a herby cucumber and tomato salad.
JERK SWEET POTATO & ROAST PEPPER
Ingredients: 2 tsp oil, 1 onion, sliced. 1 tsp Bart Garlic Paste, 1 tsp Bart Ginger Paste, 1 tbsp Bart Jerk Blend, 1 tsp Bart Thyme, 350g sweet potato, peeled and cut into small chunks, 400g tin chopped tomatoes, 400ml vegetable stock, 1 tsp sugar, 2 tsp red wine vinegar, 1 jar roast peppers, sliced.
Heat the oil and gently cook the onions for 4 minutes. Stir in the Bart Garlic Paste, Bart Ginger Paste, Bart Jerk Blend and Bart Thyme, cooking for a further 2 minutes.
Add the potato, coating it in the spices then pour in the tomatoes, stock, sugar and vinegar. Bring to a simmer and cook for 15 minutes, then add the peppers.
Cook until the potato is cooked through and the sauce is thick. Serve immediately.
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08 Aug 2022
08 Aug 2022
08 Aug 2022
FREE SHIPPING ON ALL ORDERS OVER £25