Jerk marinade

From issue #2, page 33.

    INGREDIENTS

    Jerk marinade
    (makes 1⁄2 cup)
    1⁄2 small red onion, chopped
    1 long red chilli or 1⁄2 teaspoon chilli flakes
    1 tablespoon grated ginger
    2 teaspoons thyme leaves
    2 cloves garlic, chopped
    zest & juice of 1 lime
    1⁄2 teaspoon each ground allspice, cinnamon, freshly grated nutmeg
    1 tablespoon each brown sugar, soy sauce, vegetable oil
    1 teaspoon salt, freshly ground pepper

    METHOD

    Combine the marinade ingredients in a blender and process until smooth. Store in the refrigerator for up to a week.

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    In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.