COOKING DIRECTIONS
Rosie Campbell’s Jerk Sauce Recipe
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Makes 6
Prep Time
20 min
Cook Time
Earlier this year, we teamed up with Secret Foodies and Rosie Campbells for a Caribbean-inspired lunch at Surry Hills' favourite rum joint.
Jerk Sauce is one of the most complex sauces you’ll taste, yet versatile. Expect an aromatic, earthy, fiery, and slightly sweet flavour. Pair it with traditional chicken and pork, try beef ribs for something different, or mix it into a sauce like a delicious jerk butter or jerk Aioli.
Rosie Campbells' jerk sauce is typically made slow-cooked in massive pots with fresh ingredients, but this fool-proof version can be easily blended at home using dried herbs and spices from the pantry.
METHOD
INGREDIENTS
½ Cup Soy Sauce
¼ Cup White Vinegar
¼ Cup Brown Sugar
4 sprigs of Fresh Thyme
1 tablespoon freshly grated ginger (or a paste)
1 tablespoon of all spice powder (or 1.5 tablespoons of seeds)
6 chopped stalks of Shallots
4 organic habanero’s. You can adjust based on your preference, but also depending on seasonality the spices will change. If you are lucky enough to be somewhere you can buy them, use a scotch bonnet.
5 Cloves Garlic
½ chopped red onion
1 teaspoon nutmeg (powder or grated)
1 teaspoon cinnamon (powder or grated)
1 Teaspoon of high-quality salt and pepper
Lime juice from 1 lime
35 mins prep | 25 mins cook
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