Yield: 8 servings
| Measure | Ingredient |
|---|---|
| 20 \N | Chicken wings; (20 to 30) |
| 1 kilograms | Tenderbeef rump steak; sliced into strips |
| 250 grams | Onions; quartered |
| 2 \N | Chillies; seeded and halved |
| \N \N | (2 to 3) |
| 50 grams | Root ginger; chopped |
| ½ teaspoon | Greggs allspice |
| ½ teaspoon | Fresh thyme |
| 1 teaspoon | Ground black pepper |
| 125 millilitres | White wine vinegar |
| 125 millilitres | Dark soy sauce |
BEEF AND CHICKEN
FOR THE JERK SAUCE
Place all the sauce ingredients into a blender. Blend until smooth, pour over the meat in two separate dishes.
Marinate for 2-4 hours in the fridge.
Remove from the sauce and place onto a hot BBQ. The wings will take 25-30 minutes over a medium heat. The steak slices will take 1-2 minutes turning once. The meat should be quite black on the outside but tender and juicy inside.
Serve with a garden salad of lettuce leaves and sliced onions.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.