Some Don't Like it Hot

Sunday 15/5/2005

Back to noshblog site (click here)

Diary and Notes

Some of my friends are having a barbecue today - mainly because they've roped some other friends in to dig the garden and shovel loads of manure that has just been delivered to the house I'm staying in. I thought I'd make something spicy to bring along - some tasty jamaican jerk chicken - but whoa there Jonny Boy, you've made jerk chicken before and most people just wont eat it, they always say it's too hot (bunch of wimps). Yes, it's sad to say but some people just don't like food that dissolves the top of the mouth and brings on asthma attacks. I don't know what's wrong with these people, but no matter how I try to win them around they still object.

So to overcome this objection I have developed a milder and sweeter version of the traditional jerk chicken which seems to be palatable to all - mango jerk chicken. A bizarre fusion of Jamaican spice and sweet Indian chutney. I've made this a few times and although simple, it's delicious - quite one of the best barbecue dishes around.

It wasn't me doing the barbecue so I had to leave my creations in the hands of others to be cooked. The skewers of meat went on the barbecue (amongst other things prepared by my hosts) and all I could do was sit back and drink beer - no fun at all (the kebabs are at the back behind the slightly burned looking chicken legs). Yet, I had one other trick up my sleeve to give me some joy amongst all the "We don't like it too spicy" brigade - Mad Dog Inferno Sauce (see 17/4/2005).

I have at last worked out what this sauce is really good for. I will confess that since my first encounter with the dangerous substance I've used it a few more times, spicing up sandwiches at lunch, for instance, applying only the thinnest of scrapes for fear of making myself ill, but now I know how to use it properly - have a barbecue and put it out next to the ketchup, mayonnaise & mustard, then sit back and laugh your socks off as people pour it all over their burgers.

Watch your friends turn bright red and reach for a cold drink. See them roll about in agony and scream for morphine. Make grown men cry.

So I got some sort of recompense for having to soften the jerk chicken. I also had a little drop of MDI as well, but I knew how much to use and not to pour it on anything but leave it safely on the side for the occasional dip. Others were not so well informed nor so lucky. Next time I'll get out the really hot one, then we'll have some fun.

Cake Blog

Chocolate and Orange Cheesecake: The dude who made it was very surprised when I took a photograph of his creation, very tasty.


  • Mango Jerk Chicken Kebabs
  • Other Assorted Barbecue Tasties
  • Salad
  • Rolls


    Mango Jerk Chicken
    1 Chicken Breast (skinned)
    1 Tbsp Mango Chutney (Major grey is Best)
    1 tsp Jamaican Jerk Seasoning (see 20/2/2005)
    Squirt Lemon Juice


  • First mince up the mango chutney to puree any lumps of fruit. Mix the chutney, lemon juice and jerk seasoning together. Chop the chicken into chunks and coat with the marinade. Leave for 3 hours then thread onto skewers and barbecue.


    *All quantities are very approximate and for a single person