Gastronomixs

Jerk sauce

Creation by Nathan Outlaw, Restaurant Nathan Outlaw**, Cornwall, United Kingdom.

Jerk sauce

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Ingredients

 

 

sunflower oil

2

 

garlic cloves, peeled and chopped

2

tsp

chopped fresh ginger

1

bunch

spring onions, trimmed and finely sliced

1

 

red chilli, deseeded and chopped

0.5

tsp

ground cinnamon

0.5

tsp

freshly grated nutmeg

0.5

tsp

ground allspice

1

tsp

chopped rosemary

1

 

bay leaf

1

 

lime, juice and finely grated zest

1

 

orange, juice and finely grated zest

50

g

caster sugar

2

tbsp

dark soy sauce

200

ml

chicken stock

1

tbsp

coriander leaves, chopped

 

 

sea salt

Preparation method

  • Heat a large pan over a medium heat, then add the oil.
  • When hot, add the garlic, ginger, spring onions and chilli and fry for 2 minutes.
  • Add the cinnamon, nutmeg, allspice, rosemary, bay leaf and citrus zests and cook for 2 minutes, then add the sugar, soy sauce, citrus juices, and stock.
  • Bring to a simmer and let bubble for about 5 minutes to reduce and thicken.
  • Add a pinch of salt and the chopped coriander.
  • Set aside to cool.

Serving suggestions

  • As a marinade for pork.
  • As a marinade for lobster.
  • As a marinade for chicken.

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