Barbecue 14: June 7, mon!

You might have guessed from the title that we were feeling a little Caribbean on Saturday, so we invited a bunch of folk round (including James, Steph, Mark, Jen, and some regular non-tweeting folk) and applied a theme: Jamaica. I came up with a few new recipes, and there were even some guest contributions. Bashment! (Okay, enough Jamaican words).

Hmm. Rain a-comin'.


The closest to rain we’ve had! Hit-and-miss all day, but thankfully the rain stayed off until (literally) ten minutes after we finished cooking.


Well, this was a good one! For a start, Mark brought his very delicious coffee-rubbed pork tenderloin with watermelon salsa. Alas, he hasn’t given me a recipe yet, but I’ll bully it out of him, mmkay?

Ad with an 'action shot' of my Jamaican Pork Burgers.
Also on the savouries menu: Jamaican Pork Burgers with Caribbean Mango Salsa, Caribbean Chicken Kebabs, and venison sausages we happened to have (not Jamaican. Sorry). Alas, due to other beer-related things, I didn’t take many pictures (not even my trademark picture of all the food on the grill). However, the pictures in those recipes linked above are all from the barbecue.

Yum. But clean the grill first. (Sorry about the blur)
We finished with a rather nice dessert thought up by Jen (with, I believe, a little help from a cookery book). Start with sliced pineapple, grilled on the barbecue until it has scorch marks (note: best clean the barbecue with a wire brush first. We realised this the hard way). Put each grilled slice into a bowl, douse with a dessert spoon of rum, top with coconut ice cream and passion fruit pulp, and sprinkle with desiccated coconut. It’s <insert Jamaican word for “quite nice”> here. Thanks, Jen!

So that’s the Jamaican adventure done with. Any suggestions for the next one? We’re thinking Mexican…

Caribbean Chicken Kebabs

Okay, so I cheat a little in this recipe. It so happens that Levi Roots‘ Reggae-Reggae sauce is (to use his words) fabulocious. It works really well as a marinade, which is quite convenient for this recipe!

Kebabs. Uncooked. Cook before eating.


  • 500g pack of diced chicken, or chicken breasts cut into 2-3cm dice

  • Marinade:

  • 1tsp harissa paste
  • 1tbsp dry white wine (believe me, it works!)
  • 1tsp fresh thyme, chopped
  • Half a large red chilli, finely chopped
  • Two cloves of garlic, and 1cm of ginger, crushed/grated
  • 2-3 tablespoons Reggae Reggae Sauce
  • 1tbsp olive oil
  • Zest and juice of one lime

  • Other kebab ingredients:

  • Pack of Cherry tomatoes
  • One onion, chopped into chunks
  • A bell pepper, chopped into chunks


Most of the ingredients above form a marinade for the chicken. Simply combine all of the marinade ingredients in a bowl, and add the cubed chicken to it. Leave covered in the fridge for at least 2 hours. The lime juice should cook the chicken slightly, so it will get paler.

Thread and alternate chicken, cherry tomato, bell pepper and onion onto pre-soaked bamboo skewers. Note that if there’s an ingredient you’d prefer (okra might work), go for it. Aim for 3 pieces of chicken at least on each kebab, and pack quite tightly.

When you’re done, use a silicon brush to paint the remaining marinade over the kebabs. Barbecue for around 8 minutes, turning a couple of times. They’re really rather good when cooked, and go well with my Mango Salsa!

Jamaican Pork Burgers

Again with the Caribbean theme! These spicy little beggers are fantastic with my mango salsa, or with a dollop of yoghurt, or maybe just some extra hot sauce, if you’re nuts.

It's fabulocious, mon! (Note: not fabulocious when raw) (Ignore the kebabs)


Serves four hungry people

  • 500g/1lb of pork mince
  • Zest and juice of a lime
  • 1tsp of fresh thyme and oregano, chopped finely
  • 1/2tsp ground allspice
  • 1tsp harissa paste. Harissa is a chilli paste, typically Moroccan. But hey, it really works.
  • Two cloves of garlic, crushed
  • One large red chilli, chopped finely
  • 1tsp crushed chilli flakes
  • 2tsp grated ginger root
  • 1tsp salt, and pepper to taste


Ad with an 'action shot' of my Jamaican Pork Burgers.

Again pretty simple – combine the ingredients, and mix well. You may find that the lime juice makes the mixture a little wet – if so, add breadcrumbs. Divide the mixture into four, form a ball from each part, and compress the ball to give you a burger. These are four fairly hefty burgers, so you could potentially make five.

Spicy and fantastic with a cold beer (substitute Red Stripe, or other Caribbean beers!)

Caribbean Mango Salsa

Stemming from the recent Caribbean Barbecue we tried out, this mango salsa is a fantastic accompaniment for any Jamaican food, and goes particularly well with pork, chicken and oily fish.


  • One ripe mango, peeled, stoned and cut into 2cm cubes
  • Half a red onion, chopped finely
  • Juice and zest of a lime
  • Half a large red chilli, very finely chopped
  • Half a red bell pepper, chopped roughly
  • A centimetre or so of ginger root, grated or chopped finely. I wouldn’t recommend using powdered ginger!
  • A handful each of coriander and garden mint, chopped finely
  • Caster or demarara sugar, to taste

Mango Salsa. Ohhh yeah.


This one couldn’t be much easier – combine in a bowl! Put the lime juice in with the sugar (perhaps stir them first). It’s important that you leave the salsa to make friends with itself in the fridge for a couple of hours before serving.

All comments suggest that this really is a nice accompaniment to spicy food. You’ll be surprised how well the mint and coriander work with the mango. Go try it.