As mentioned yesterday, we found an amazing recipe for a Bajan green seasoning mix last year, made with lots of tasty fresh ingredients, here’s the link to the recipe.
Yesterday we had some belly pork left over from the recipe we were making, so we used this as a marinade as there was some in the fridge ready to go! (We are never without it now!)
We make a large batch and by making sure we sterilise the jar before storing, we’ve found it does last about 2 months in the fridge. Do make sure you use good quality fresh ingredients though, which will help with it’s durability.
This is not a recipe we’ve adjusted at all, so please view it from the link as it’s not ours.
We’ve used it marinating belly pork as shown above, but additionally we’ve used it with chicken thighs (stuffing some under the skin as well as on top and….
… we’ve also used this marinade on a joint of pork for roasting.
Hubby suggests it would also be good for lamp or goat, but we’ve not tried that just yet. We’ve preferred it with pork to chicken so far, but maybe we used too much on the chicken the first time, this is a strong flavour!
Please share with us if you try this or regularly use it yourself, we’d be interested to see your efforts too!
This evening, we had our belly pork with new potatoes, griddled courgette (zucchini), tomatoes and broccoli, sprinkled with some home harvested hot chilli slices!