Sunday, 13 January 2013

Jerk drumsticks and honey and mustard saussage

For New Years Eve I decided on making a buffet (I usually do this every year) of very simple but tasty food to eat before the beginning of a detox. I love jerk chicken but to cook jerk chicken as they have it in Jamaica you would need to use a barbecue to recreate the authentic smokey flavour.
However, the next best method of cooking this is dish, is to use the oven to cook the marinaded chicken. I think as long as you have the core ingredients you can make one of Jamaica's well known dishes. Jerk chicken is spicy and full of flavour, and very easy to make. Once you marinade all the ingredients, and leave overnight to marinade, you can let the oven do all the work.

For the honey and mustard sausages its also very simple all you do is mix one tablespoon of honey and one teaspoon of mustard, mix together and baste the sausage with the marinade. Then roast in the oven for around 45 minutes turning frequently until cooked. The taste is delicious, and I think from now on this is the only way to have roasted sausages.
Here is how my jerk chicken turned out:

I first marinaded the chicken and left overnight. I then placed the drumsticks in the oven for 45 minutes until golden and brown.

Ingredients for sticky drumsticks with sugared oranges - taken  from Levi Roots Caribbean Food Made Easy.

12 drumsticks
2tbsp soft light brown or demerara sugar
2 pipless oranges
5 long, mild red chillies, whole and undamaged.

For the jerk marinade
4 spring onions, green part only, roughly chopped
1 hot red chilli (ideally scotch bonnet) seeds left in
3cm (1 1/4 inch) piece of root ginger, cut into chunks
2 tbsp thyme leaves
100 ml (3 1/2 floz) cider vinegar
3 tbsp honey
2tsp ground all spice
1tsp cinnamon
2tbsp olive oil
salt and pepper

1) Put the marinade ingredients in a blender and whizz until smooth. Alternately, pound the ingredients to a paste using a pestle and mortar. Pour it over the drumsticks, turning them over so they are well coated. Leave to marinate, covered, in the fridge for at least 4 hours, or overnight if more convenient turning the drumsticks over once or twice.
2) Preheat the oven to 190C/375F/gas mark . Cook the drumsticks, turning them over a few times until they are cooked and nicely brown, basting with any leftover jerk marinade.
3) While the drumsticks are cooking, sprinkle the sugar on to a plate and cut the oranges into quarters. Dip the cut sides of each piece into sugar and cook on the barbecue for a few minutes until the sugar has caramelised. Keep a close eye on the oranges to prevent them from burning. At the same time, chargrill the chillies.
Serve the drumsticks with the caramelised oranges and chargrilled chillies.




  1. Sounds wonderful! bookmarking this for my 15 year old!
    Mary x

  2. These drumsticks look amazing! I bet they are so sweet and tangy! Wish I had been a guest at your buffet! Looking forward to this months Cake Slice with you! : )

  3. These hot and sweet sticky drumsticks look finger-licking good. Great for summer parties!

  4. Thanks guys, I love drumsticks and chicken wings, especially ones which are very flavoursome x


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