Knee jerk reaction

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Isn’t it the way? As soon as we have any glimmer of sunshine out comes the barbie, the bangers, the
burgers and the buns. There aren’t many food stuffs I’d rate higher than the barbecued sausage – that crunchy char on the outside, the smoky flavour imparted by the coals and the rich, juicy interior
(perfectly cooked, we hope!).

I do get a bit fed up of the other usual standbys though which is why when I cooked for a group of
friends recently I opted to go for something a little different.

My friend Helen has been working on her recipe for jerk marinade for a while now and I’ve followed her endeavours on her cracking blog waiting till she was really pleased with it. It was the perfect thing to cook for the barbecue – beautiful organic chicken wings in a sweet, fiery, tangy marinade that turned the wings deliciously chewy with just the right amount of spice.

It’s so good, in fact, that I’ve got a load of pork ribs cooking in the oven as I write and the smells are tantalising me away from the keyboard. Thankfully, Helen was more than happy to let me share her recipe here – so get cooking!

Click here for Helen Graves’ jerk chicken

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One comment

  1. I just love this…There aren’t many food stuffs I’d rate higher than the barbecued sausage – that crunchy char on the outside, the smoky flavour imparted by the coals and the rich, juicy interior.

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