The Reef Market
Welcome to the Reef Market…the online store for our restaurants’ signature sauces, marinades, and West Indian specialties.
Miss Paulette’s Fancy Jerk Marinade , Miss Kitty’s Hot Sauce, and Miss Liz’s Curry Lime Marinade are each $8 a bottle and available online . To order please use our online ordering form.
If you have any questions please call 1-250-388-JERK (5375) or email firstname.lastname@example.org
Reef Gift Card $25
Miss Liz’s Curry Lime Marinade
Rounding out our sauce and marinade line comes this tropical and delicious marinade from the Reef kitchen.
This is a perfect blend of savoury, sweet & a hint of heat. Ideal for seafood, poultry & pork.
Try it today-you won’t be disappointed.
Ingredients: curry powder, lime juice, red wine vinegar, sugar, garlic, cilantro, oil, salt, pepper.
Miss Paulette’s Fancy Jerk Marinade
A wet jerk marinade developed by our very own Miss Paulette for those jerk lovers who live for those intense Jamaican flavours.
Each jar is 270 ml of marinating heaven.
Ingredients: soy sauce, tomato, white vinegar, green onions, white onions, garlic, scotch bonnet peppers, ginger allspice, ground cloves, ground cinnamon, thyme, sugar, bay leaves, sugar.
Miss Kitty’s Hot Sauce
From the palette of Chef Kitty comes a hot sauce like no other!
Delivers the heat without sacrificing the flava. A unique and original recipe indeed.
Each bottle is 300 ml of some spicy stuff !
Ingredients: red peppers, habanero peppers, tomato, onion, garlic, ginger, carrot,vinegar, cilantro, molasses, brown sugar, pineapple, raisins and water.
Use our Miss Paulette’s Fancy Jerk Marinade , Miss Kitty’s Hot Sauce, or Miss Liz’s Curry Lime Marinade to add Reef flava to any meal!
You can use all 3 for marinating proteins, but they each have their own particular usages.
The jerk marinade is great for all proteins-especially noted for chicken & pork. The longer you leave it in the marinade the spicier it will be. We recommend 24 hours for maximum benefit.
The curry lime marinade is excellent for seafood, poultry & pork. It is not as spicy as our jerk but it is packed with flavour. On seafood, we recommend 4 hours, while on the poultry & pork you can go up to 24 hours as well.
The hot sauce is perfect as a condiment for any dish at all! In our house we also use it as a last minute marinade when we haven’t had time to prep.
Here are a couple recipes for your eating pleasure. Blessings.
Make a roux with 1 tbsp flour and butter
Add a 1/2 jar of Miss P’s Fancy Jerk Marinade
Cook down to desired thickness
Makes 4-6 servings.
Chilled Curried Prawns with Pineapple Cucumber salsa
Lightly toss & marinate:
1 lb fresh or defrosted shelled, deveined, head off & tail on 16/20 prawns
4 oz curry lime marinade (1/2 jar of Miss Liz’s Curry Lime Marinade)
Maximum marinade time of 4 hours as the marinade will cure the prawns.
Bring a pot of salted water to a boil. Place prawns into water and cook for approx 3 min. Chill quickly with ice water.
1/2 fresh pineapple
5 mint leaves
¼ bunch cilantro
1/2 diced red onion
2 fl oz lime juice
½ tsp salt
¼ tsp black pepper
Dice pineapple, cucumber and red onion. Finely chop mint and cilantro.
Mix all ingredients together
Yield 4 portions
Shred ½ a leaf of romaine and place in the center of the plate.
Arrange 4 prawns around the lettuce and put 3 oz of pineapple salsa in the center.
Garnish with a lime and sprig of fresh cilantro.