Jerk Lamb with Guava Glaze

Lamb is something it’s taken me years to get used to. When you get good lamb it’s gorgeous, but very often you end up with something that tastes like an old sock. Make sure to get your meat from a good butcher and you should be ok.


  • 2.5kg boned leg of lamb or lamb cutlets
  • 3 tbsp Jerk Seasoning
  • 1 tsp salt

For Sauce:

  • 1 head unpeeled garlic
  • 175g guava or red currant jelly
  • 3 tbsp white wine vinegar
  • 1tsp chopped parsley
  • 1tsp chopped cilantro


  1. Rub salt and jerk seasoning into the lamb thoroughly.
  2. Cover and marinate in fridge overnight.
  3. Preheat oven to 180C.
  4. Roll up and tie the leg of lamb in three places to secure.
  5. Roast for 45minutes (medium rare). If using cutlets grill for 8-10minutes on both sides.
  6. Roast the head of garlic for about 45minutes.
  7. Crush the soft inside of garlic cloves into a saucepan.
  8. Add all the other ingredients for the sauce and stir.
  9. Bring to the boil, making sure the guava jelly has melted completely.
  10. Simmer and allow to reduce by half.
  11. Allow the lamb to rest for 10minutes before carving.
  12. Slice the lamb and glaze with the warm sauce.
Caribbean · Chicken

Drunk Jerk Chicken

I don’t know about you, but I just love the name of this dish! lol Whole Jerk chicken cooked in beer – tastier than you might think and well worth trying!


  • 1 whole chicken
  • 4tbsp Jerk seasoning
  • 1 small onion
  • garlic powder
  • salt
  • 1 can of beer
  • 4tbsp butter


  1. Clean chicken and season with salt, garlic powder and Jerk.
  2. Cut onion and stuff inside chicken
  3. Let ‘stew’ in fridge over night.
  4. Preheat oven to 220*
  5. Pour beer into roasting pan.
  6. Stick chicken in the beer and bake for an hour or until done.
  7. Baste with butter throughout.
  8. Serve with Rice & Peas and Reggae Reggae Sauce
  9. Add extra Jerk if you like it hotter
  10. Use juice from chicken to make gravy or put in freezer to use for chicken stews or soups.
Baking · Caribbean · Meat

Jamaican Beef Patties

A Jamaican pattie is a golden yellow pastry with various fillings. Although the name suggests it’s Jamaican, it’s eaten in other parts of the Caribbean too. The traditional filling is ground beef, fillings can include chicken, veggies, shrimp, lobster, fish, soy, ackee etc.

Patties can be eaten as a whole meal, as a snack or as bite size finger food at parties.


  • pastry (buy ready made or make your own – if making your own add 1tsp of ground turmeric for the golden colour
  • 300g minced beef
  • 1tbsp Jerk marinade or seasoning
  • 1 onion
  • 1-2 cloves of garlic
  • 1-2 tomatoes
  • 2tbsp breadcrumbs
  • 1tsp pepper sauce
  • salt, pepper and tumeric powder
  • extra peppersauce if you want it hot(ter)
  • 1 egg


  1. Chop and dice all veggies
  2. Mix all filling ingredients and saute in a little vegetable oil until cooked.
  3. Set aside and let cool.
  4. Beat the egg in a cup and set aside.
  5. Roll out pastry and cut out circles roughly 15cm/6in in diameter.
  6. Place a small amount of filling in the middle.
  7. Paint edges with egg.
  8. Fold pastry over filling and press edges together with a fork.
  9. Place patties on a baking sheet and bake at 190* for 20-30mins until golden brown