Cookery Class with a Caribbean theme
What we cooked: Rice & Peas; Jerk Seasoning; Jerk Fish; Mango Salad; Sweet Potato Patties; Rum & Pineapple Fritter
Rice & Peas – a staple in Caribbean cuisine
Ingredients – Serves 4
- 400g can kidney beans, rinsed and drained
- 400ml can coconut milk
- ½ tsp dried thyme
- ½ tsp ground allspice
- 6 spring onions, sliced
- 200g long grain rice
- Put the beans, coconut milk, thyme, allspice, 4 of the spring onions and 100ml water in a pan, and bring to a simmer. Season with plenty of salt and black pepper.
- Rinse the rice a few times in a sieve until the water runs clear. Tip into the pan and simmer for 10 mins over a medium heat, stirring occasionally, before lowering the heat. Put the lid on and cook for another 5 mins until the grains are tender and the liquid has been absorbed. Fluff up the rice with a fork before serving and scatter with the reserved spring onions.
Ingredients – mix the following together
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 2 tsp cayenne pepper
- 2 tsp smoked paprika (regular paprika is fine)
- 1 tsp allspice ground
- 2 tsp salt
- 1 tsp black pepper ground
- ½ tsp red pepper flakes
- ½ tsp cumin ground
- ½ tsp nutmeg ground
- ½ tsp cinnamon ground
- 1 tbsp brown sugar
- 1 tsp thyme dried
- 1 tbsp parsley dried
Jerk Fish or Chicken
- Once you have made your jerk seasoning, it’s really versatile. You can use fish – whole or a fillet, chicken or even cauliflower. The method is principally the same, just the cooking time longer for chicken and We will use a fillet of hake, it’s a chunky white fish – leave the skin on. Dry the fish and pat your jerk spice over the fish
- Take a frying pan on high heat and skin side down, place the fish in. You can transfer to an oven to finish the cooking – it would take about 6-8 minutes or you can turn the fish and keep in the pan.
Hot Pepper Sauce
Traditionally this is with scotch bonnet chillis – but we find that it can be too spicy for our palate! If you find it too hot, add to some plain yoghurt!
- Handful red chilli’s – rough chopped
- ½ tsp Sea Salt
- 100ml Distilled White Vinegar
- Handful Chopped Fresh coriander
- 2 cloves Garlic, peeled
- ½ Lime, juiced
- Wash the chllis and trim off the stems.
- Give the chilli, garlic, coriander a rough chop.
- Take a food processor or nutri bullet. Blitz
- Finally mix in the Distilled White Vinegar, Sea Salt, and juice from the Lime
- Since vinegar was used, this pepper sauce will last for ages!
- ½ head of small red cabbage
- 1 large mango (ripe but firm, not soft)
- Large handful fresh coriander, chopped – stems ok
- ¼ finely diced or thinly sliced red onion
- ½ to 1 green chilli – finely chopped
- 2 tsp olive oil
- 1 orange (zest and juice)
- 1 lime
- ½ tsp salt
- Slice or shred cabbage very thinly- Add to large bowl.
- Peel mango with a vegetable peeler, then slice into thin strips, or cut into cubes and place in the bowl.
- Add onion, coriander, green chilli.
- Zest one orange and add the zest to the bowl. Add the juice of half the orange, and half the lime
- Add oil and salt and mix gently to combine.
- Taste and adjust salt, heat and citrus. Often I will squeeze in the other half of the orange.
- Refrigerate until ready to serve!
Sweet Potato Patties
- 2 small, sweet potato, roasted whole in its skin
- 1 tbsp olive oil
- 1/2 tsp ground allspice
- 1/2 tsp ground cumin
- 1/4 tsp dried chilli flakes
- 1/2 tsp thyme
- whole Bulb of garlic
- 2 chopped red chilli
- 3 chopped spring onions
- salt & pepper
- a handful of chopped fresh coriander leaves
- lime the zest (1 lime), cut the lime in to wedges
- Preheat oven to 180C
- Place the bulb of garlic and the sweet potatoes on an oven tray, and roast for about 30 minutes – should be soft to touch.
- Scoop out the flesh from the potato and add allspice, cumin, dried thyme, chilli flakes salt & pepper. Add half the roasted garlic, squeezed out of skin
- Mash all together
- In a pan, fry in a little oil, the spring onions and chilli, add to the mixture with a little salt, the chopped coriander and lime zest.
- Cover and leave to rest in the fridge until ready to cook
- Shape the sweet potato mix into patties.
- Heat a few tablespoons of olive oil in a large frying pan or skillet over a medium high heat.
- When the oil is hot, add the cakes to the pan and cook on each side until browned and crispy.
- Sprinkle with some fresh coriander and serve with extra lime wedges to squeeze over.
Rum & Pineapple Fritters
Pineapple Fritters – this recipe excludes the rum! But you can flambé your rings in the Caribbean’s finest export!
- Peel your pineapple and cut into rings – use tinned if you can’t find fresh.
- Add a few tablespoons of cornflour on the dish/ saucer and take your pineapple rings, coat in the flour. In a small pan, heat 2mm oil, till hot and then fry your fritters for 2 minutes each side – you should get some colour. Serve with ice cream and we really like a bit of diced chilli or finely shredded mint.