Jamaican Jerk Paste

This weekend I am hoping for good weather. We have planned a bbq and as everyone knows, certainly in the UK, that planning a bbq is about the same effect as doing a rain dance. We want it to be beautiful and sunny - chances are it will rain. However, I am staying positive and already making plans for the food.

One dish I know will be going on the bbq, is my Jamaican Jerk Chicken. Its a recipe I have played with for years but now have it perfect. Its not one for the faint hearted though - its pretty hot. I just made a batch and used 8 large scotch bonnets which is usually about right.

Ingredients:

15g Ground Allspice
180g soft brown sugar
7 garlic cloves
7-8 scotch bonnet chillies
1 tbsp. dried thyme
180g spring onions (scallions)
1 tsp. cinnamon
half a tsp. nutmeg
a little salt & pepper
Soy sauce

Method:

Simply put all of the ingredients apart from the soy sauce into  food processor. Process until all finely chopped and is a thick paste. Add about 2 tbsp. soy sauce to loosen a little, blend again, and its done.

Now you can marinade chicken, fish... anything you like. Don't forget though - its pretty spicy, so make sure you serve it with a nice cooling coleslaw!

This marinade keeps well in the fridge for about 3 months.