Yield: 8 servings
|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.