jerk marinade paste

Packed with Caribbean-inspired heat and flavour, this versatile paste can be used as a mouth-watering marinade for meat, fish, veg and tofu before grilling or barbecuing.

Shop Cooks' Ingredients Jerk Marinade Paste

Use to marinate chicken thighs, pork steaks or whole fish before grilling or frying.
For a veggie alternative, use as a marinade for cauli or celeriac ‘steaks’, or cubes of tofu.
Mix into fruity pineapple and mango salsas.
Stir into BBQ sauce and serve as a dipping sauce for wings.
Brush over slices of pineapple or halloumi before grilling.
Stir through a pan of sizzling okra.
Spread over corn ‘ribs’, then garnish with sliced salad onions.
Mix with a little oil, then use to coat vegetables for roasting.

Jerk-flavoured red beans & rice

This makes enough for 4 as a main, or 6 as a side to fried chicken or pork chops.

Fry 1 chopped onion, 1 chopped red pepper, 1 chopped green pepper, 3 sliced garlic cloves and the chopped white parts of 3 salad onions in a little vegetable oil until softened. Stir through 1 tbsp Jerk Marinade Paste and 250g long-grain rice. Fry, stirring, for 1 minute, then tip in 1 x 400ml tin of coconut milk and ½ a tin of water, 1 x 400g tin of kidney beans (drained) and a few sprigs of thyme.
Bring to the boil, then cover and simmer until the rice is done – about 12-15 minutes. Scatter with the chopped green parts of the salad onions to serve.

Jerk was developed by Jamaica’s mountain-dwelling Maroon community, as a way of treating the meat of the island’s wild pigs. It not only boosted the pork’s flavour but in its use of smoke and spices helped to preserve it against the island’s hot climate.

JERK MARINADE PASTE

Packed with Caribbean-inspired heat and flavour, this versatile jerk paste can be used as a mouth-watering marinade for meat, fish, vegetables and tofu before grilling or barbecuing.

Shop Cooks' Ingredients Jerk Marinade Paste

WHAT DOES IT TASTE LIKE?

This paste travels across the whole palate with its fragrant spices, fruity sweetness, punchy heat and smoky, salty flavour.

TIPS, TRICKS & HACKS

Use to marinate chicken thighs, pork steaks or whole fish before grilling or frying.
For a veggie alternative, use as a marinade for cauli or celeriac ‘steaks’, or cubes of tofu.
Mix into fruity pineapple and mango salsas.
Stir into BBQ sauce and serve as a dipping sauce for wings.
Brush over slices of pineapple or halloumi before grilling.
Stir through a pan of sizzling okra.
Spread over corn ‘ribs’, then garnish with sliced salad onions.
Mix with a little oil, then use to coat vegetables for roasting.

EASY MEAL IDEA

Jerk-flavoured red beans & rice

This makes enough for 4 as a main, or 6 as a side to fried chicken or pork chops.

Fry 1 chopped onion, 1 chopped red pepper, 1 chopped green pepper, 3 sliced garlic cloves and the chopped white parts of 3 salad onions in a little vegetable oil until softened. Stir through 1 tbsp Jerk Marinade Paste and 250g long-grain rice. Fry, stirring, for 1 minute, then tip in 1 x 400ml tin of coconut milk and ½ a tin of water, 1 x 400g tin of kidney beans (drained) and a few sprigs of thyme.
Bring to the boil, then cover and simmer until the rice is done – about 12-15 minutes. Scatter with the chopped green parts of the salad onions to serve.