Caribbean Jerk Chicken Wings

Crispy, both sweet and spicy and full of flavours – the perfect recipe to bring back memories of hot summer days.

Caribbean Jerk Chicken Wings Crispy, both sweet and spicy and full of flavours – the perfect recipe to bring back memories of hot summer days.When you type into Google “jerk chicken” you will get hit with thousands of different recipes, they all vary yet they will all have something in common – allspice and Scotch bonnet peppers. Our version of this popular dish is yet another twist developed to bring back memories of summer and holidays. Did you know that Barbados is one of the hottest December holiday destinations?  Wouldn’t it be lovely to chill on the beach right now, listen to some reggae music, sip tasty cocktails and eat delicious food? Indeed it would. But if you are like us, surrounded by grey clouds and almost freezing temperatures then you can at least get the taste of that wonderful experience right here at home by creating some delicious food. Nothing stopping you adding the music and cocktails as well if you’re so inclined!

Our recipe offers a mix of sweet and spice, moist and crispy with a smoky underlining. I call for an overnight marinating but the longer you leave it, the more intense the flavour, so if you plan well in advance you can marinate your chicken for up to 24h.

Caribbean Jerk Chicken Wings Crispy, both sweet and spicy and full of flavours – the perfect recipe to bring back memories of hot summer days.

Serves: 4 as a starter or 2 as a main

Total Time: 24h

Active cooking time: 20min

 

Ingredients:

  • 1kg chicken wings / 12 wings
  • 75ml red wine vinegar
  • 25ml fresh squeezed orange juice
  • 4tbsp raw organic honey
  • 2tbsp olive oil
  • 3cm piece of fresh ginger; finely chopped
  • 2 hot red chillies; finely chopped, seeds included
  • 1tsp smoked paprika
  • 1tsp ground allspice
  • 1tsp ground cinnamon
  • 1tsp salt
  • 1tsp fresh cracked black pepper
  • 6 spring onions (green part only); finely chopped
  • Handful of fresh coriander; finely chopped
  • Handful of fresh thyme; leaves only

Method:

In a bowl mix the vinegar, olive oil, orange juice and honey; stir well until all ingredients are well combined.

Add the ginger, chillies, thyme leaves, spring onion, coriander plus all the spices stated above (paprika, allspice, cinnamon, salt, and pepper) and mix well.

Pour over the chicken wings, turning them over several times so that they are well coated.

Leave to marinate overnight in the fridge, ideally tossing them over a few times.

Caribbean Jerk Chicken Wings Crispy, both sweet and spicy and full of flavours – the perfect recipe to bring back memories of hot summer days.

When ready to cook simply barbeque the wings, turning them over every few minutes until cooked through; until the juices at the thickest point will run clear. It should take 15-20 minutes.

Serve hot and enjoy!

Caribbean Jerk Chicken Wings - crispy, both sweet and spicy and full of flavours – the perfect recipe to bring back memories of hot summer days.

 

*Recipe commissioned by Thomas Cook Airlines

12+ Delicious Beetroot Recipes

Beets, those sweet and earthy tasting, red, yellow or white root vegetable are packed with nutrients and vitamins. They have amazing health benefits and can be incorporated into our diet in a variety of ways from salads, soups to smoothies or even cakes.

Today I would like to share with you a round-up of delicious beets based recipes, which hopefully will inspire you as much as they inspired me.

Baked Beet Falafel

Beet & Blueberry Bruschetta

Beet & Spinach Tart

Beet Banana Breakfast Smoothie

Beet Hummus

Beet Lentil & Quinoa Burgers

Beet Pizza with Beet Leaf Pesto

Beetroot & Garlic Sauce Zoodles

Beetroot Goat Cheese Salad

Borscht – Healthy Beet Soup

Detox Kale and Beet Salad

Raw Beetroot and Caper Salad

Roasted Garlic Beetroot Soup

 

How do you like to eat your beets?

What’s your favourite beet-based dish?

Chilled Pickled Cabbage

Sweet and sour, super crunchy and full of goodness, this chilled pickled cabbage is a perfect addition to any meal.

Sweet and sour, super crunchy and full of goodness, this chilled pickled cabbage is a perfect addition to any meal.

If you use locally sourced vegetables then you will know that the cabbage season is almost upon us, which makes now a perfect time to start preparing some cabbage based meals for the weeks to come.

I have discovered that cabbage is an excellent source of many vitamins and minerals including a high content of vitamin K and C, folate, iron and vitamin B6 to name just a few of the common ones. Additionally it’s a perfect weight loss food – low in calories, high in fiber and packed with necessary nutrients. Eating cabbage can help detox our bodies, lower blood pressure, regulate blood sugar; cabbage also has anti-inflammatory, probiotic and antioxidant properties; it promotes brain health and can improve our defences against neural degenerative conditions such as dementia or Alzheimer’s disease.

You can read more about cabbage in my earlier post “Is Cabbage a Superfood?

Now I have you are all excited about the wonders of the amazing cabbage I want to share with you my recipe for a fridge pickled cabbage salad. The only slight problem is, it has to be made in advance, allowing it the time it needs to truly to pickle. If you like crunchy salads as an addition to your meals, you should really give it a try, I am sure you will not be disappointed.

Sweet and sour, super crunchy and full of goodness, this chilled pickled cabbage is a perfect addition to any meal.

The ingredients below will yield three 1 l jars.

Ingredients:

  • 4 carrots
  • 2 onions; medium
  • 1 white cabbage; medium
  • 1 red bell pepper
  • 1 green bell pepper
  • 1 yellow bell pepper
  • 1 large bunch of parsley
  • 350ml sparkling water*
  • 250ml sunflower oil
  • 125ml vinegar 6% strength is best
  • 150g sugar
  • 1tbsp salt

*this is a must add ingredient; you can’t make it without it

Method:

Wash all vegetables, then shred or chop them julienne style into fine strips and place in a large bowl.

Add all other ingredients, including the sparkling water which is essential and mix well.

Allow standing for 5 minutes then mix well again.

Pack tightly into some clean sterilized jars (you want to get mostly veggies in there with some small addition of the liquid), then place them in the fridge.

Sweet and sour, super crunchy and full of goodness, this chilled pickled cabbage is a perfect addition to any meal.

The salad is ready for early consumption after only 3-5 days, more ideal after a week or two. The longer you leave it, however, the more pickled it will become and tastier.

The salad will keep in the fridge for up to 1 month.

Enjoy!

Sweet and sour, super crunchy and full of goodness, this chilled pickled cabbage is a perfect addition to any meal.

Homemade Ketchup

A super tasty and easy to make tomato condiment made from scratch, which locks in all those summer flavours for the winter months to come.

Be advised though, once tried there is no going back to any shop bought ones.

A super tasty and easy to make tomato condiment made from scratch, which locks in all those summer flavours for the winter months to come.

The recipe can be tweaked to suit everyone’s needs. As presented below, it will provide you with a super-rich but mellow flavoured ketchup, which can be enjoyed by all family members. If you fancy something spicier, add more chillies, something sweeter pop a few more apples into your pot… My suggestion, make it once just as stated and then add or reduce to your heart desire to perfect for your taste buds. Have fun!

The recipe will yield around 2.5 liters of yummy ketchup.

Ingredients:

  • 4kg tomatoes; ripe and preferably organic
  • 5 onions; large
  • 3 apples
  • 2 carrots; large
  • 2 red bell peppers
  • 1 entire head of garlic
  • 1 parsnip; small
  • 1 chilli pepper
  • ½ celeriac
  • 3tbsp sunflower oil

Spices:

  • 60ml apple cider vinegar
  • 10tbsp sugar
  • 5 juniper berries
  • 4 bay leaves
  • 4 cloves
  • 3tsp salt
  • 1tsp black whole peppercorns
  • 1tsp mustard seeds
  • 1tsp paprika
  • ½tsp cinnamon
  • ½tsp allspice
  • ½tsp ground ginger

A super tasty and easy to make tomato condiment made from scratch, which locks in all those summer flavours for the winter months to come.

Method:

Wash, peel where needed and roughly chop all the ingredients, pop them all into a large stock pot or heavy based saucepan with a solid well-fitting lid, add the oil and bring to a boil. Simmer away for 2-3 hours, stirring well from time to time.

In the meantime prepare all the dry spices by placing them in one bowl and set aside.

Once the time is up, use a hand blender to mix our cooked veggies into one smooth sauce. Add all dry spices and vinegar, return to a gentle boil and cook on a low heat for another hour. Now the bad news, the ketchup will require constant stirring, so don’t leave it alone.

A super tasty and easy to make tomato condiment made from scratch, which locks in all those summer flavours for the winter months to come.

Good news the next part is the fun part… you need to pass all your ketchup through a very fine mesh sieve, to get rid of any remaining pieces of skin or whole spices. Add some ketchup into the sieve and using the back of a wooden spoon push it through… if you are doing this for the first time, it will seem like this task is impossible, but trust me, it works you just need to put some muscle into it.

Once all the ketchup has travelled through the sieve mesh, pack it into clean sterilized jars and pasteurise for 15 minutes (stand in a saucepan of water so they are not submerged and bring to the boil slowly). Once finished remove from the water and stand the jar upside down to let them cool. The next day when they are at room temperature then move the jars into your winter storage area (cool, dark and dry).

Enjoy!

A super tasty and easy to make tomato condiment made from scratch, which locks in all those summer flavours for the winter months to come.

Raspberry Yogurt Loaf Cake

Simple, yet delicious… light, moist and bursting with raspberry flavour, this loaf cake will make the perfect treat for any fruit cake lover out there.

Simple, yet delicious… light, moist and bursting with raspberry flavour, this loaf cake will make the perfect treat for any fruit cake lover out there.

The idea is rather simple, sweet cake meets juicy, rather sharp tasting raspberries providing a perfect combination of flavours. Intrigued? Give it a try and I truly believe you will not be disappointed.

The recipe is a remake of my super popular Sugar-Free Blueberry Yogurt Cake but this one comes with the full-on sugar version. To turn it sugar-free simply replace 150g of sugar with 50g Natvia or another, if preferred, sugar-free alternative.

Simple, yet delicious… light, moist and bursting with raspberry flavour, this loaf cake will make the perfect treat for any fruit cake lover out there.

Ingredients:

  • 180g flour
  • 150g caster sugar
  • 125g raspberries
  • 100ml raspberry yogurt
  • 85g unsalted butter
  • 2 eggs
  • 1tsp baking powder
  • 1/4tsp baking soda

Simple, yet delicious… light, moist and bursting with raspberry flavour, this loaf cake will make the perfect treat for any fruit cake lover out there.

Method:

Preheat the oven to 180C fan assisted.

Lightly grease or line with a baking paper one 8” loaf tin.

Sift and mix together the flour, baking powder, and baking soda.

In a mixing bowl beat the butter and sugar until light and fluffy.

Add the eggs, one at the time and continue mixing.

Add half of your flour mixture and mix until combined, then add the remaining flour mix and the yogurt and mix by folding in until the mixture has an even texture. You are aiming for a rather thick batter like consistency.

Finally, add the raspberries and fold them gently into your batter until evenly spread.

Pour the mixture into the earlier prepared loaf tin.

Bake in the preheated oven for 40-50min or until golden brown and it passes the dry toothpick test.

Remove the cake from the oven and allow it to cool for around 10-15 minutes, then remove from baking tin and leave to cool completely on a cooling rack.

Serve and enjoy!

Simple, yet delicious… light, moist and bursting with raspberry flavour, this loaf cake will make the perfect treat for any fruit cake lover out there.

Simple, yet delicious… light, moist and bursting with raspberry flavour, this loaf cake will make the perfect treat for any fruit cake lover out there.