1 bunch spring onions, plus more thinly sliced for garnish 2 cloves garlic 1 jalapeño, roughly chopped Juice of 1 lime 2 tbsp. extra-virgin olive oil 3 tbsp. Jamaican Jerk Seasoning Blend 4 bone-in chicken legs Vegetable oil
• In a blender, combine spring onions, garlic, jalapeño, lime juice, oil, brown sugar, Jamaican Jerk Seasoning Blend, 2 tablespoons of water and blend until smooth. Set aside a couple of tablespoons of the marinade. • Place the chicken in a shallow dish and pour remaining marinade over chicken and toss to coat completely. Let the chicken marinate in the fridge for at least 2 hours or overnight. • When ready to grill, heat grill to medium-high. Grill chicken, turning occasionally, until chicken is charred in spots, about 10 minutes. • Move chicken to a sheet pan and brush with reserved marinade. Cook in the over at 375ºF for 10 to 15 minutes more, until chicken is cooked through.
Decadent hot chocolate is a breeze with with this quick and easy mix, incorporating our rich Dutch Processed Cocoa Powder and pleasantly sweet Vanilla Sugar. Simply spoon a couple of tablespoons of this dry mix into a mug filled with hot water, and this deliciously creamy chocolate treat is ready to drink.
Authentic Mexican pollo asado (grilled chicken) is a breeze with our Garlic Lime Chile Seasoning. Featuring a blend of garlic, dried chiles, lime and other spices, just mix it with oil for a quick marinade for chicken. It also adds pep to a standard tomato salsa.
Ingredients: 1 cup dried pinto beans, soaked overnight in cold water & drained 10 rashers smoked streaky bacon 2 red onions, quartered 2 sprigs fresh oregano 4 cups water 2 cups pasta 1 cup light brown sugar 2tbsp American mustard 2tbsp molasses
