A couple weeks back, I received of brand spanking new marinade launches by Encona, which are ideal for cooking in the oven or bbq. I don’t need much convincing when it comes to whipping up a spread so we can all gather round the table over a feast, but in terms of getting the barby out on the weekend, well let’s just say I’m cursing April showers right now.
And sadly, only one made it in the post, but let me tell you, the broken one (Moroccan Harissa) smelt beautifully exotic, full of a coriander and chilli punch, but sadly had to chuck it out.
So we were then left with the Jamaican Jerk and as requested by the other half, he didn’t want me to just try it on some skinless chicken, so we gave it a run for its money over pork and beef burgers too.
I love how the calories aren’t too high for a jar either (around the 200 mark each), so when dividing that out on a meal shared, it’s easier to digest. But don’t let the intense Branston Pickle-like acidity put you off. Once it cooks away in your oven, the vinegar and sugars really start to caramelise and thicken, similar to chutney making process. In fact, I had the giggles when my nosey dog wanted to know smell what I was photoing before I popped them in the oven; he literally jerked his neck back in shock and I’m still laughing about it now.
And there’s one thing you cannot call it and that is boring. It’s a delicious sweet peppery taste that would be a great crowd pleaser for anyone wanting to up their flavours. In fact, we highly recommend trying marinating your beef burgers which gave a beautiful unique seasoning, topped with cheese and salad; and the bread bun cools the heat down. And on that note, I love my curries and wouldn’t really call it mild; more a medium.
As for the chicken, we could really taste it throughout but I better it’s even better char-grilled so let me know below if you do try it at your bbq. The Jamaican Jerk is also Gluten Free and Vegetarian if you want to try with something other than meat and can be bought in Tesco for £1.49!
If you don’t want to miss out on future recipes, then why not subscribe for free below to get the latest straight in your inbox?