Comments on: Jamaican Jerk Chicken

By: Kay

Kay — Tue, 15 Jan 2013 18:01:14 +0000

Absolutely! It’s the same thing, only grinded. 1 whole tbsp all spice equals roughly 1/4 tsp ground all spice.

By: shaweta

shaweta — Tue, 15 Jan 2013 00:45:03 +0000

I have been searching for jerk chicken. This one looks terrific. Amazing pictures, Now i am feeling hungry. Your pictures forced me to make this jerk chicken tonight with your baked carrots recipie. My husband is going to love this jerk chicken. Thank you for giving me such an amazing recipie. Is this scotch bonnette some dressing or sauce. I haven’t heard about it earlier. I have all spice powder, can i use it instead of jamaican pimeto berry.
Thanks,

By: Jeff

Jeff — Wed, 10 Oct 2012 18:05:17 +0000

Looks amazing, nicely done!

By: Efia

Efia — Wed, 04 Jan 2012 16:33:53 +0000

Wow.. I love your blog!
I love cooking and I love trying new things
I was born and raised in the Netherlands but moved to England almost 4 years ago. Problem is though, that I have never really gotten used to the food here.
I miss all those Surinaamse, Nederlandse en Turkse dishes.. gosh!

Thank God for the internet though.. helped me to make myself some nice dishes I miss eating.

Am defiantly gonna try this.. i bet my boyfriend will LOVE this.
I made you Curry once, changed the recipe a lil bit and he LOVES is it lol.
You should try some african dishes some time since you love spicy food ( My parents are from Ghana).
I could give you some recipes .

By: Sana

Sana — Sun, 30 Oct 2011 18:06:06 +0000

Oke mooi zo, dan ga ik het deze week eens maken.
Mocht je een recept willen, roep maar hoor :)

By: Kay

Kay — Fri, 28 Oct 2011 21:40:52 +0000

Ja tuurlijk, je kunt ook gewoon een grillpan op het gas fornuis gebruiken, je mist dan wel die typische rooksmaak, maar het is nog net zo lekker.

Ik ben knettergek op Marokkaans eten, dus hou me absoluut aanbevolen :)

By: Sana

Sana — Fri, 28 Oct 2011 20:24:45 +0000

Ik ben groot fan van jouw kookkunsten. Al diverse gerechten gemaakt.

Vraagje, ik wil dit graag maken, maar kan ik het ook in de oven grillen ipv op de barbeque?

Dank je en ga zo door met je geweldige gerechten.

ps ben Marokkaanse, dus als je eens een Marokkaans gerecht wil…

By: Jerry Hendy

Jerry Hendy — Fri, 28 Oct 2011 11:54:53 +0000

Bovril is an English thing – a beef extract spread sparingly on toast or muffins with butter.
I have it every day for breakfast :)

Oh bother. Now I’m torn between your Harissa & Jerk paste which I like best, they’re both so damn good, goshdarnit….

With muffins? I can afford that LOL

By: Kay

Kay — Thu, 27 Oct 2011 16:43:39 +0000

What on earth is Bovirl?! Tol you it was the best marinades, ever! I wasn't kidding. This stuff is hot, but so incredibly flavorful. I bribed my provider :)

By: Jerry Hendy

Jerry Hendy — Wed, 21 Sep 2011 21:20:41 +0000

Mmm, was a bit doubtful when I see Jerk paste recipes usually as they tend to have the strength of Bovril :oP
But this one, wow! Even makin it in my big pestle & mortar, I was drooling! My nose smelt it & it felt like a cannon had just gone off in front of me!
And one brief sample on my tongue of the paste left it tingling for a good few minutes :)
I like :)

Jer

p.s. How do you manage to get the Food Network in Holland? I only live across the channel but might as well wish for the moon :(