You are currently viewing Caribbean Cooking Together Recipes -Jamaican Curried Shrimp, Calypso Chicken, Black Bean and Mango Salad

Caribbean Cooking Together Recipes -Jamaican Curried Shrimp, Calypso Chicken, Black Bean and Mango Salad

Cooking Together Caribbean

Our cooking together cookery classes are as much about learning to cook as they are a sociable experience. We hope you enjoyed your class and are ready to recreate the meals at home. The recipes work really well as delicious dinners and make a great combination for dinner party ideas. 

We Cooked:

  1. Starter: Jamaican Curry Shrimp with Roti
  2. Main: Calypso Chicken, Black Bean and Mango Salad, Dominican Rainbow Rice
  3. Dessert: Click here for a link to the Food Sorcery favourites

Jamaican Curried Shrimp – Starter

Ingredients – Serves 2:

  • 1¬†tablespoons virgin olive oil or canola oil
  • 1/2¬†medium¬†onion,¬†chopped
  • 1¬†large¬†garlic clove,¬†minced
  • 1/2¬†teaspoon¬†fresh thyme,¬†minced
  • 1/4 to 1/2¬†tablespoon¬†Jamaican curry powder
  • 1/2¬†scotch bonnet pepper,¬†optional
  • 1/2¬†tablespoon¬†tomato paste
  • 1/4¬†red bell or green bell pepper,¬†diced
  • 1¬†green onions,¬†chopped
  • 240 ml coconut milk¬†(unsweetened)
  • 240 ml chicken or veg stock
  • 453-679 g extra-large shrimp,¬†peeled and deveined
  • salt and pepper,¬†to taste

Method:

  1. Heat oil over medium heat in a heavy-bottomed Dutch oven.
  2. Add onions, garlic, thyme, curry powder, and sauté for about 2-3 minutes. If using scotch bonnet pepper, add at this time.
  3. Add tomato paste, bell pepper, and green onions, followed by coconut milk and broth. Bring it to a boil, then simmer for about 7-10 minutes. Toss in the shrimp. Cook for another 3-5 minutes.
  4. Adjust for salt, pepper, and thickness. Serve with Roti.

Roti – Starter

Ingredients – Makes 4:

  • 240g plain flour
  • 80g coconut milk
  • 65ml¬†water
  • 1¬†tbsp¬†butter or vegetable oil¬†melted
  • 1/2¬†tsp¬†salt

Method:

  1. Combine water, coconut milk and butter/oil in a microwave-safe container and heat for about 40 seconds or until the butter melts, then set aside for 20 minutes to cool.
  2. In a large bowl, add flour and salt then use a large fork or whisk to thoroughly to combine all ingredients.
  3. Make a well in the center of the flour mixture and add half of the liquid. Use a large spoon to combine the wet and dry ingredients.
  4. Add remaining liquid and use the spoon to fold in.
  5. When the liquid has been absorbed, use your hands to knead the dough into a soft smooth ball. If the dough is too sticky, add a bit more flour and knead it until smooth.
  6. Cover the bowl of dough with a damp dish towel, or wrap the dough in cling wrap.
  7. Let dough rest at room temperature for about 1 hour.
  8. Lightly flour a large clean surface or a cutting board.
  9. Divide the dough into six parts and roll each into a ball. Set them aside in one corner of the cutting board.
  10. Take one ball of dough and lightly flour it, then place it in the middle of the floured cutting board.
  11. Start to roll out the roti by placing the rolling pin in the center of the ball and pressing down. Then roll out the dough evenly towards the ends, turning your dough over each time it sticks, until the dough is rolled out into a ¬ľ inch-thick circular shape. (please note: If the dough is rolled out too thin, it will get crispy when cooked.)
  12. Heat a large, wide frying pan for 1 minute.
  13. Add ¬Ĺ – 1 teaspoon cooking oil or oil spray, and tilt the pan from side to side to spread it evenly across the surface of the pan to form a thin layer.
  14. Place the rolled-out dough in the center of the pan, then set the heat between medium and medium-low.
  15. Let the dough cook for 1 minute until small bubbles form on the top.
  16. Use a spatula or tongs to shift the dough around in the pot for 10 seconds then flip it over.
  17. Please note:¬†The pot will begin to smoke, but don’t worry – that is normal. Reduce the heat a little and use an extractor if possible.
  18. After a minute, or when multiple bubbles form on the surface of the roti, flip it over again.
  19. Flip the roti a final time after another minute. The total cooking time for each roti is approximately 3 minutes, flipping it every minute.
  20. Remove the roti from the pan and set aside onto a plate.
  21. Add another 1/2 – 1 teaspoon of cooking oil or oil spray to the pan, and let it heat for 30 seconds before adding another rolled out dough to the frying pan.
  22. Repeat the process until all the rotis are cooked.
  23. Serve the hot rotis with the curry dish of your choice.

Calypso Chicken – Main

Ingredients – Serves 2:

  • 2¬†chicken breasts
  • 1¬†cloves¬†garlic¬†, pressed
  • 2¬†tablespoons¬†wine vinegar
  • 2¬†tablespoons¬†thyme
  • Sunflower oil
  • 1¬†tablespoons¬†brown sugar
  • 1/2¬†onion¬†, grated
  • 2cm¬†ginger¬†, thinly sliced
  • 200¬†g¬†mushrooms¬†, cut into thick slices
  • 50¬†ml¬†red wine
  • 1/2¬†tablespoon¬†flour
  • 50g¬†roasted cashew nuts¬†, unsalted
  • Cooked white rice

Method:

  1. In a large container, combine the chicken breasts, thyme, vinegar and a 1 crushed garlic clove. Season with salt and pepper. Mix well, cover and marinate in a cool place for 5 hours.
  2. Drain the chicken breasts thoroughly.
  3. Heat 3 tablespoons of oil in a non-stick cooking pot over medium heat. Melt the brown sugar in this oil, then brown the chicken breasts on high heat, turning them regularly. Remove the chicken breasts and set aside.
  4. Deglaze the juices of the saucepan with the wine and half a glass of water on medium / high heat. As soon as bubbles first appear, lower the heat to maintain a small boil.
  5. Add the chicken breasts, and cook for about 20 to 25 minutes until the chicken is tender.
  6. Pour 2 tablespoons of oil into a frying pan and, without waiting for the oil to warm, add the cashew nuts. Fry them for one to two minutes or until they get some color.
  7. Remove the cashew nuts with a skimmer and place on a plate lined with paper towel. In the same pan, add 2 tablespoons of oil and cook the onion, the remaining garlic clove, the fresh ginger and the mushrooms over medium heat for 10 to 15 minutes. Add salt and pepper. Add the chicken breasts and their cooking juices.
  8. Whisk the flour in 3 tablespoons of cold water and pour over the chicken. Mix well. Simmer over low heat for 20 minutes.
  9. Serve with rice.

Black Bean & Mango Salad – Main

Ingredients – Serves 2:

  • 1/2¬†red bell pepper¬†seeded and diced
  • 1/4¬†of a red onion¬†finely diced
  • 1/2¬†jalapeno¬†seeds and ribs removed, then minced
  • 200g of black beans,¬†drained and rinsed
  • 1¬†large mango,¬†peeled and chopped
  • 15g¬†chopped cilantro leaves
  • 1¬†tablespoons¬†olive oil
  • 1/2¬†tablespoon¬†lime juice
  • salt and pepper to taste
  • 1/4¬†teaspoon¬†ground cumin
  • 1/4¬†teaspoon¬†chili powder

Method:

  1. Place the bell pepper, onion, jalapeno, black beans, mango, corn, and cilantro in a large bowl.
  2. In a small bowl whisk together the olive oil, lime juice, salt and pepper, cumin and chili powder.
  3. Pour the dressing over the vegetable mixture and stir gently until thoroughly combined. Serve.

Dominican Rainbow Rice – Main

Ingredients – Serves 2:

  • 100g¬†basmati rice, long grain rice or brown rice
  • 1small¬†red pepper, deseeded and finely chopped
  • ¬Ĺ¬†cucumber, deseeded and finely chopped
  • 1large¬†carrot, grated
  • 6¬†dried apricots, chopped
  • 2 tbsp¬†toasted pumpkin seed¬†or sunflower seeds
  • 2 tbsp¬†olive oil
  • ¬Ĺ¬†orange, juice only

Method:

  1. Cook the rice as per pack instructions. Drain, rinse and drain again. Mix with the red pepper, cucumber, grated carrot, dried apricots and toasted pumpkin seeds. Drizzle over olive oil and the orange juice.

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