Ingredients
- 2.5 tsp fresh thyme leaves
- 4 spring onions
- coarsely chopped
- 1 -2 (depending on how hot you want it!) scotch bonnet peppers
- de-seeded and chopped
- 4 garlic cloves
- crushed
- 4 tsp allspice berries
- crushed
- 4 tsp black peppercorns
- crushed
- 3 tsp sea salt
- 4 bay leaves
- 0.5 cinnamon stick
- toasted and roughly chopped
- 1 tsp coriander seeds
- toasted
- 1 tsp ground nutmeg
- 0.5 tsp grated fresh ginger
- 1 tbsp Demerara sugar
- 1 tsp honey
- 3 tbsp oil
- 1 lime
- juice only
- 1 -2 drops of soy sauce
Instructions
- Throw all the ingredients into a food processor and blend until you get a fine puree.
- Cover the meat/fish/vegetables in the marinade and leave in the fridge for 24 hours.
- Cook, as per instructions on the packaging for meat/fish/vegetables.
- Enjoy with a green salad.
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