Curry bases & pastes· VG · GF · DF

Jerk Marinade

A fiery Jamaican marinade of scotch bonnet, spring onion, allspice, thyme, garlic and lime.

makes 14 cubes, about 24p each

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BatchJoy

batchjoy.com/sauces/jerk-marinade/

Time: 15 min15 min prep
Makes: 14 cubes
Cost per cubePer cube: 24p
Calories per cubeCalories: 47 kcal
A serving: 2 cubes
Spice: 4 of 5

You’ll need

Batch size

cubes

2 (20g)scotch bonnets
8 (120g)spring onions
6 cloves (30g)garlic
30gfresh ginger
12g (4 tsp)ground allspice
4gdried thyme
2gcinnamon and nutmeg
60mlsoy sauce
2limes, juiced
30gdark brown sugar
40mlrapeseed oil
4gblack pepper

Allergens: Soya. Check the labels on stock cubes, sauces and pastes, as brands vary.

Use it for

Jerk chicken thighs: 4 cubes per 500g, marinate overnight, roast · 4 cubes; Jerk pork chops · 2 cubes; Jerk-glazed halloumi · 1 cube

Method

Step 1: Wear gloves and roughly chop the scotch bonnets (seeds out for less heat).
Step 2: Blitz everything to a smooth paste.
Step 3: Taste carefully: it should be hot, salty, sweet and sour.
Step 4: Spoon into 30ml trays.
Step 5: Freeze.

Nutrition (estimated)
	kcal	protein	carbs	fat	fibre	salt
Per cube	47	0.9g	5.2g	2.8g	0.8g	0.64g
Per 2 cubes	94	1.8g	10.4g	5.6g	1.6g	1.28g

Cook’s notes

Thaw in the fridge overnight before using as a marinade.
Marinate meat for at least 4 hours, ideally overnight.
For a 3, use one scotch bonnet with the seeds removed.

Use it for

Jerk chicken thighs: 4 cubes per 500g, marinate overnight, roast · 4 cubes
Jerk pork chops · 2 cubes
Jerk-glazed halloumi · 1 cube

Freeze, reheat and serve

Freeze: Cool it within two hours, freeze it in 30ml ice-cube trays, then bag and label the cubes. It keeps for 6 months.
Use from frozen: Thaw in the fridge overnight before using as a marinade. Never refreeze thawed cubes.
A portion: 2 cubes is a serving: about 94 kcal.

Jerk Marinade questions

What can I use if I can't find scotch bonnets?

Habanero chillies are the closest swap, with a similar fruity flavour and heat.

Can I use it on vegetables or tofu?

Firm tofu, cauliflower, sweet potato and jackfruit all take jerk flavours well. Marinate them for a few hours, then roast or grill until charred at the edges.

Why so much allspice?

Allspice, known as pimento in Jamaica, is the defining flavour of jerk. Its warm, clove-like taste is what sets jerk apart from other chilli marinades.