Latest News: JAZZ JAMAICAN STYLE, ON THE BBQ

JAZZ JAMAICAN STYLE, ON THE BBQ

 

Serves 6

6 small Jazz apples
1 rounded tablespoon Jamaican curry paste
Lime wedges, to serve, optional
FOR THE DIP:
200g pack cream cheese
Juice of 1 lime
1 small onion, peeled and finely diced
5 tablespoons roughly chopped coriander
1 chilli, deseeded and finely chopped, optional
A few splashes of Las’ Lick Jerk sauce, or similar hot sauce, to taste

1 Use a cannelle knife to score round the apples for decoration. Push the apples onto metal skewers (or thick wooden sticks).
2 Brush the curry paste all over them, especially into the grooves.
3 Cook the apples on the rack over the hot coals of a barbecue, or on a griddle pan, for about 10 minutes, turning them occasionally, until they brown a little and feel softened.
4 To make the dip: Soften the cream cheese with the lime juice and add the onion, coriander and chilli, if using, and add the hot sauce to taste. Serve the apples with the dip and lime wedges.

NOTE: the dip could be made with thick yogurt, diced cucumber and chopped fresh mint and you could use any curry paste you have to brush over the apples.