Jerk has come into it’s own of late especially in restaurants around Australia. And who am I to be behind the times?? Never let that be said! It is an amazing slightly sweet and very spicy seasoning mixture that is used mainly to rub onto proteins prior to some serious grilling and charring over open flame. Whilst I resist the open flame, by all means, go for it.
Jerk originates from the Caribbean and there are as many varieties of mixes as there are islands. This is my version and I don’t mind saying, pretty damned delicious. It is great to keep in the pantry until use. So don’t be afraid to make up a batch and get yo mama on!
- 1 cinnamon stick
- 1/2 whole nutmeg
- a few peppercorns
- 2 tsp dried chilli flakes
- 1 tsp ground ginger
- 2 tsp smoked paprika
- 1 tsp cracked black pepper
- 2 tsp Pink Salt Flakes pink salt flakes BUY
- 2 tbsp dried thyme
- 2 tbsp Coconut - Sugar coconut sugar BUY
- 50 g blanched almonds
Place all ingredients into a dry frying pan and toast until fragrant and just smoking.
Cool slightly before placing into TM bowl and mill *10 sec/speed 10. Store in an airtight container until use.
Use this rub as directed in Jerked Roast Lamb. Other uses include rubbing it into meat or fish and allowing to marinate for an hour or more until grilling or barbequeing at a high heat. It is excellent used as a seasoning for fried rice, beans or noodles and sprinkled as a condiment for eggs and tomato based sauces and salsas.