HI everyone.
I was flicking through some wonderful recipe books over the weekend and stumbled across the lovely diverse book of Levi Roots.
Do you remember, he was the success story of Dragons Den. His book is from the heart and really takes you to the roots (literally!) of where his passion for cooking comes from. A recipe I have included today is taken straight from this book and can be versatile for any meat or fish
This is “Levi’s juicy jerk seasoning”.
Ingredients
4 scotch bonnet chillies, deseeded and chopped
1 spring onion, green end old, chopped
1 onion, chopped
2 tbsp ground allspice (pimento)
2.5cm peeled and grated fresh ginger
2 garlic cloves crushed
3 tbsp mixed dried herbs
1 tbsp dried basil
3 tbsp all purpose seasoning
1 tsp fresh ground nutmeg
1 tsp ground cinnamon
2 tbsp fresh coriander leaves, chopped
1 tsp salt
2 tbsp coarse ground black pepper
500ml bottle tomato ketchup
Method
Put the chillies, spring onions, onion, allspice, ginger, garlic, herbs, all purpose seasoning, nutmeg and cinnamon into a food processor and whizz until smooth. Mix in the coriander leaves, salt, black pepper and tomato ketchup.
Store into an airtight container or a small screw top jar and place in the refrigerator for up to two weeks.
Place the jerk seasoning onto any meat when you are ready and marinate for a couple of hours or overnight, oven bake until meat is thoroughly cooked. This is guaranteed to warm up any chilly Autumnal evening. Accompanied by corn on the cobs, salad and crusty bread, enjoy!
