Jerk marinade
INGREDIENTS
Jerk marinade
(makes 1⁄2 cup)
1⁄2 small red onion, chopped
1 long red chilli or 1⁄2 teaspoon chilli flakes
1 tablespoon grated ginger
2 teaspoons thyme leaves
2 cloves garlic, chopped
zest & juice of 1 lime
1⁄2 teaspoon each ground allspice, cinnamon, freshly grated nutmeg
1 tablespoon each brown sugar, soy sauce, vegetable oil
1 teaspoon salt, freshly ground pepper
METHOD
Combine the marinade ingredients in a blender and process until smooth. Store in the refrigerator for up to a week.
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!