I love love love spiced food and by that I don't always mean chilli spicy. A perfect example of this is Jerk chicken, as you can make it as hot as you like! It is hands down one of my favourite Caribbean dishes and one of the more well known, but unless you can find a decent one don't bother. Honestly! However, if you look for something long enough, you find it!
Over the summer I stumbled across Jerk, unfortunately they were only in the town centre for 2 months. Jerk was under the umbrella of B.E.A.T Street but also have a place in Hulme and well worth travelling to I'd say. I spoke to one of the lovely ladies behind the chicken fest and she let slip that it could make a comeback if the B.E.A.T Street crew heed our cries for decent jerk.
When I went back for my third visit I smelt the aroma from all the way down the stairs and across the street. I was led to the food like wiley coyote in a hannah barbera cartoon... HAHA. I just wanted to get it all up in and around my face to the point I started hamster cheeking. So check it out, my take on jerk. Works just as well on salmon as it does on chicken and ribs!
INGREDIENTS - serves 4
2 bay leaves
1 tbsp mixed herbs
2 inches fresh ginger
4 cloves garlic
1 small red onion
2 scotch bonnet chillies de-seeded
1 red chilli
3 springs fresh thyme
Juice and zest of 1 lime
2 tbsp cider/red wine vinegar
2 tbsp vegetable oil
2 tbsp brown sugar
2 tbsp ground all spice powder
1 tbsp black peppercorns
1. Preheat your oven to 180oc
2. Poach your ribs in stock with the bay leaf and mixed herbs for 20mins as this will help tenderise them
3. Blend the rest of your ingredients into a smooth paste and set aside
4. Drain the ribs, at this point they should be cooked
5. Coat the ribs in the marinade and bake in the oven for 40mins