Allspice Recipes - A selection of recipes that include allspice in their list of ingredients.
Welcome to our allspice recipe page.
Our recipes include jerked chicken, tomato chutney and pickled onions.
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Chicken portions are marinated overnight in a hot and spicy mixture of herbs, spices, onions, chillies and garlic and then cooked over the hot coals of a barbeque or open fire for the Caribbean version.
- 4 portions of chicken
- 3 chopped spring onions
- 2 Scotch Bonnet chillies, seeded and chopped
- 4 tbsp of white wine vinegar
- 3 tbsp of light soy sauce
- 1 tbsp of whole allspice berries, ground
- 1 chopped clove of garlic
- 2-inch piece of root ginger, peeled and chopped
- 1 tsp of dried thyme
- 1 tsp of black pepper
- Wash the chicken pieces, pat them dry with kitchen paper and place into a large shallow dish.
- Place the spring onions, chillies, garlic, ginger, allspice, dried thyme, black pepper, vinegar and soy sauce into a food processor and process until a smooth paste has formed.
- Pour the mixture over the chicken pieces. Turn the chicken to coat thoroughly and evenly with the marinade mixture.
- Cover the dish with cling film and transfer to the refrigerator. Leave to marinate overnight or for up to 24 hours.
- Preheat the barbeque or grill to medium - high and then place the chicken pieces onto the rack and cook for 30 minutes, turning occasionally and basting with the marinade.
- Once the chicken is thoroughly cooked, transfer to a serving dish and serve immediately.
This condiment is best made with over-ripe tomatoes. The secret to a good chutney is slow cooking in an aluminium or stainless steel pan if possible.
- 6 lb (2.7 kg) of tomatoes
- 12 oz (340 g) of brown sugar
- 10 fl oz (300 ml) of malt vinegar
- 8 oz (225 g) of onions
- 1 tbsp of salt
- 4 level tsp of whole allspice berries
- 1 tsp of cayenne pepper
- Wash, peel and chop the tomatoes and place into a large aluminium, glass or stainless steel pan.
- Peel and chop the onions and add to the pan.
- Cook over a gentle heat for about 20 minutes, stirring frequently until the vegetables are tender.
- Tie the allspice berries in muslin and add to the pan.
- Add the salt, cayenne pepper and half of the malt vinegar. Stir well and cook gently for about 45 minutes until the mixture becomes pulpy and thick.
- Stir in the remaining vinegar and add the sugar.
- Continue to cook until the sugar dissolves and the chutney thickens to a desired consistency.
- Remove the allspice and discard.
- Transfer the chutney into warm sterilised jars and cover the surface with wax-coated paper disks or preserving skins. Screw on the lids. Label the jars and store for at least 3 months before using.
You will probably need a few days to prepare the pickled onions and get them into their jars and then they will need to sit for a few weeks before you can eat them but it will all be worth it in the end.
- 4 lb (1.8 kg) of pickling or baby onions
- 1 lb (455 g) of salt
- For the spiced vinegar
- 2 pints (1.1 l) of malt vinegar
- 6 black peppercorns
- 3 blades of mace
- 2 cinnamon sticks
- 1 bay leaf
- 1 tbsp of whole allspice
- 1 tbsp of cloves
- First of all prepare the spiced vinegar. Place all of the spiced vinegar ingredients into a saucepan. Gently bring to the boil.
- Boil for 5 minutes and then remove from the heat.
- Cover the pan, set aside and allow to cool for about 2 hours but do not refrigerate.
- Strain the vinegar and pour into an airtight jar or container with a vinegar-proof top.
- Place the unpeeled onions into a large bowl.
- In a separate bowl, mix together half of the salt with 4 pints of water until the salt has completely dissolved.
- Pour this brining solution over the unpeeled onions in the bowl and leave to marinate for about 12 hours.
- Remove the skin from the onions, drain the brining solution and return the onions to the cleaned bowl.
- Dissolve the remaining salt in the same amount of water and pour over the peeled onions.
- Leave to marinate for 24 - 36 hours.
- Drain the onions and rinse well under water.
- Place them into sterilised jars.
- Pour the prepared spiced vinegar over the onions until they are covered.
- Cover the surface with vinegar-proof paper disks and seal with lids.
- Store for at least 2 - 3 weeks before eating.