Caribbean Cooking Together Recipes
We hope you loved your Cooking Together experience. You’ll find your recipes below, ready to bring to life and enjoy all over again.
- Starter: Sweetcorn Fritters with Tamarind Sauce & Pineapple Salsa
- Main: Cuban Mojo Chicken with Rice & Peas, and Spicy Mango Coleslaw
- Dessert: See Food Sorcery favourites below
[P] Protein [V] Vegetables [S] Store Cupboard
Sweetcorn Fritters with Garlic Prawns
Servings: 2 People
Ingredients
- 100 g Sweetcorn
- 1 Egg beaten
- 1/4 Red onion finely diced
- 60 g Self-raising flour
- 1/2 Red chilli chopped
- Fresh Coriander finely chopped and to taste
- 1 tbsp Milk
- 1 tbsp Vegetable oil for frying
- Sea salt to taste
- Cracked black pepper to taste
- 6 King prawns devained
- 1 cloves Garlic minced or grated
Method
- Prepare the batter by mixing the beaten egg into the flour until smooth. Season to taste with salt and pepper then mix in the sweetcorn and chilli or herbs (if using).
- If the mixture is a little thick, add a dash of milk to loosen. Reserve until needed.
- Heat a little oil in a frying pan. Drop a large spoonful of the sweetcorn batter into the pan and cook for 4–5 minutes on each side until puffed up and golden brown. You should end up with sex fritters.
- Toss the prawns in the minced garlic and a little oil. Once the fritters are done, use the same pan to cook the prawns for two minutes on each side.
- Serve the fritters with a spoonfull of pineapple salsa and a prawn on each.
Tamarind Sauce
Servings: 2 People
Ingredients
- 200 g Tamarind pulp seedless
- 2 Cloves Garlic pasted
- 2 Spring onion chopped
- 1/2 Scotch bonnet pepper or habanero pepper finely chopped
- 2 tbsp Brown sugar
- Fresh Coriander 2-3 sprigs and chopped
Method
- Put the tamarind pulp into a saucepan and cover with cold water.
- Place the saucepan on medium heat, add the sugar, salt, chilli, garlic and coriander to the pot and bring to a gentle boil.
- Now turn the heat down to a gentle simmer and with the pot closed, allow to cook for about 15-20 minutes.
- Blend to a thin ketchup consistency. If it is too thick, add a little water.
- Taste and adjust seasoning- it can sometimes be quite tart so may need more sugar and/or salt. It should be sweet, tart and spicy.
Pineapple Salsa
Servings: 2 People
Ingredients
- 1/4 Pineapple small and ripe
- 1 Plum tomato
- 1 tbsp Fresh Coriander chopped
- 1/2 Cloves Garlic
- 1/4 Red onion diced
- 1/2 Lime juice and zest
- 2 Pickled jalapenos chopped
- Sea salt a pinch to taste
- Cracked black pepper a pinch to taste
Method
- Crush the garlic into a paste using the salt. Finely chop the coriander and try to dice the other ingredients the same size.
- Add everything to a bowl. Squeeze over the lime, and season with black pepper.
Cuban Mojo Chicken
For a veggie or vegan alternative use Halloumi
Servings: 2 People
Ingredients
For the Marinade
- 3 Cloves Garlic
- Sea salt to taste
- 1/2 Orange zest and juice
- 1 Lime zest and juice
- 2/3 tsp Ground Cumin
- 2/3 tsp Dried oregano
- 1/2 tsp Cracked black pepper
- 1/4 tsp Allspice optional
- 1 tbsp Vegetable oil
For the Chicken
- 330 g Chicken thighs skinless and boneless or 250 g Halloumi
- 1 tbsp Vegetable oil for frying
- 1/2 Onion sliced into rings
To Garnish
- 2 tbsp Fresh Coriander for garnish
- 1/2 Lime wedges for garnish
Method
- Heat an oven to 180*C
- Make the marinade by combining the garlic, sea salt, orange zest and juice, lime zest and juice, ground cumin, dried oregano, cracked black pepper, allspice and vegetable oil.
- Marinate the chicken or halloumi for at least 30 minutes, ideally a few hours.
- Heat a pan over medium-high heat and add the vegetable oil.
- Fry the chicken until golden brown, then transfer to the oven until cooked through. Rest for 3–4 minutes before slicing.If using halloumi, cook in the pan until golden on both sides.
- In the same pan, add the onion and cook over medium-high heat until softened and lightly caramelised. Add a splash of water if the onion starts to catch.
- Garnish with fresh coriander and lime wedges before serving.
Rice & Beans
Servings: 2 People
Ingredients
- 120 g Red kidney beans drained
- 1 Cloves Garlic
- 200 ml Coconut milk
- 1 tsp Fresh ginger grated
- 2 Spring onion
- Fresh thyme to taste
- 1/2 Scotch bonnet pepper left in one piece
- Allspice a pinch to taste
- Cracked black pepper a pinch to taste
- 140 g Long-grain rice
Method
- Use salt to grind the garlic into a paste.
- Fry the garlic in a small saucepan large enough to cook the rice.
- Add the ginger, cook until just browning, then add in the chilli, spring onions, thyme, allspice and pepper.
- Add in the coconut milk, bring to the boil and stir in the rice along with the kidney beans.
- Cover, lower the heat to a simmer and cook for ten- twelve minutes, until rice is cooked, without stirring.
- Remove from the heat, but leave covered for 5 more minutes.
- Fluff up with a fork, remove the chilli and spring onion, check the seasoning, and serve.
Spicy Mango Coleslaw
Servings: 2 People
Ingredients
- 1/4 Red cabbage
- 1/4 White cabbage
- 1/2 Red onion peeled
- 1/2 Mango
- 1 tsp French mustard
- 30 ml Cider vinegar
- 1 tsp Brown sugar
- 1 Red chilli seeded and cut into fine slivers
- 1 tbsp Jamaican hot sauce
- Extra virgin olive oil for dressing
Method
- Remove and discard the cabbage cores and finely shred the leaves. Slice the onion wafer-thin using a mandolin if you have one. Peel the mango and cut the flesh into matchsticks.
- Put the mustard, vinegar and sugar in a bowl. Add the oil, salt, pepper and hot sauce, and whisk together. Toss in the cabbage, onion, mango and chillies and mix well.
- Taste for seasoning.
We hope you enjoyed the class!
If you have any feedback about the class or questions for chef get in touch. Email: lovetocook@foodsorcery.co.uk
Spread the word! let other know about your experience on TripAdvisor  Deansgate Google Didsbury Google
Take a Look at our cookery classes. Gift vouchers are available and never expire.
