Fire and spice beef baste

Add a flavourful chilli kick to beef steak or ribs with Alan Coxon's simple but fiery Scotch bonnet pepper baste
By Alan Coxon
Fire and spice beef baste
  • Rating:
  • Serves: 4
  • Prep Time: 10 minutes
  • Effort: easy

Ingredients

main

  • 6 clove garlic, minced
  • 1 tbsp minced - ginger
  • 6 spring onions, chopped
  • 1 small bunch of flat leaf parsley
  • 1/2 Scotch bonnet chillies
  • 2 tsp salt
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 2 tsp turmeric
  • 1 tsp pepper, freshly ground
  • 75 ml olive oil
  • 2 tbsp freshly squeezed lemon juice
  • 1 tbsp honey

Tips and Suggestions

Scotch bonnet peppers can be found in African and Caribbean food shops and markets, as well as some supermarkets

Method

1. Place the garlic, ginger, spring onion, parsley, Scotch bonnet chilli pepper, salt, cumin, coriander, turmeric, black pepper, olive oil, lemon juice and honey into a food processor and process into a paste.

2. Grill or roast the beef and baste throughout with the Scotch bonnet paste.

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