Hello Again. Right, so summer is coming and we need to be prepared for some BBQ action!! Now I've been brought up on BBQ’s - come rain or shine! So when it comes to this sort of food I get very excited! I LOVE the whole thing of doing lots of great dishes like grilled meats and fish, big salads and bold side dishes. Putting them in the middle of the table and everyone helping themselves. I love the interaction that food brings to a dinner table and the sharing element. It always starts conversations when someone wants the last piece of chicken or it’s a bit spicy!!!

Today I am going to keep it short and sweet and let the food do the talking. The first dish I’ve got in stall for you is inspired by one of the places I visited in the last few months - JAMAICA!! Shamefully I had never eaten Jerk chicken before my visit to Montego Bay but thankfully we quickly sorted out that dilemma!! Everyday at around 12pm a guy would walk around our resort with a cart full of the spicy stuff. So my first experience was the authentic thing. SPICY!!! But tasty! Below I've created a Jerk Recipe of my own inspired by this delicious dish, but its not as spicy as the authentic stuff, so if your looking for more heat just add a scotch bonnet of two in there.

Pril's Jerk Chicken

Jerk Chicken 

8-9 Chicken Drumsticks/Thighs
1 Bunch Fresh Thyme Finely Chopped
3 Tsp Dried Sage
2 Tsp Cinnamon Powder
1 Tsp Mace
3 Tsp Garlic Granules
2 Tsp Ground Coriander
2 Tsp Cayenne
1/2 Tsp Black Pepper
1/2 Tsp Salt
3 Tbsp Dark Brown Sugar
4 Tbsp Soy
4 Tbsp Olive Oil
2 Tbsp Vinegar (White Wine)
2 Lime Zest
1 Lime Juice
3 Scallions
1 Red Onion Finely Diced
2 Ground Cumin

Put all the ingredients in a bowl and mix well. Leave to marinade on the chicken overnight. Then when you're ready to cook place them in a preheated oven at gas mark 5 to 6 for 1 hour, turning every 20 mins and basting with the liquid from the tray. It's best to do this in the oven to ensure even cooking, but what you can do is take them out of the oven for the last 20 minutes cooking and whack them on your BBQ for more of a smokey flavour and charred effect!! Simple and super tasty.

Lastly I have a dish from a different part of the world but one that I absolutely LOVE and is perfect for your grill! BABAGANOUSH! This middle eastern smokey aubergine dip with tahini, lemon and mint is perfect as a side dish to lamb and chicken but is also a wicked veggie dish to eat with grilled flat breads! I hope you enjoy! Video link is below!

See you soon! And enjoy the BBQ weather coming our way!!

Pril xx