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:

Jamaican Curried Shrimp – Starter

Ingredients – Serves 4:

  • – King prawns, peeled and de-veined – 4 or 5 per person.
  • – 1 onion, diced
  • – 4 cloves of garlic, minced
  • – 1 plum tomato, diced
  • – 1 green chilli, chopped
  • – 1 heap tsp of medium curry spice
  • – ½ tsp of cumin
  • – 2 spring onions, chopped
  • – 1 can of coconut milk
  • – 2cm of grated ginger
  • – Handful of chopped coriander
  • – 1x lime, zest and juice
  • – Oil for cooking
  • – seasoning

Method:

    • Preheat a deeper frying pan on high heat, add a splash of oil, fry the prawns until they start changing colour, on both sides. Remove from the pan and set aside.
    • Add more oil in the same pan and sauté onion until golden, followed by garlic, chilli, tomato and ginger.
    • Fry off the spices for a minute and add coconut milk with some water if needed (this depends on the thickness of your coconut milk).
    • Simmer for 10 minutes, add in the prawns for last two, check the seasoning, add lime zest and juice, garnish with loads of coriander.

Jamaican Roti

Ingredients – Makes 2-4

  • – 185g plain or 00 flour – plus extra for dusting
  • – 20 ml of olive oil
  • – 80ml water
  • – 0.5tsp of baking powder
  • – 1tbsp of dried mint
  • – 1tsp of mild curry powder.

Method:

  1. Add the flour, baking powder, olive oil & 80ml water to the mixing bowl, stir all together using a wooden spoon…once it all combines, take the dough with your hand until it becomes a springy dough. If your dough is too sticky, add a little more flour. If too crumbly, add a little more water.
  2. Set Aside – it doesn’t need to rest for long, but is happy to wait till you are ready.
  3. Split dough into 2 to 4 balls,  heat frying pan to high heat, while the temperature builds, sprinkle flour on clean work surface or board, and some on your rolling pin.
  4. Take a ball of dough, flatten into rough circle with your hand then roll until thin, keep turning and flipping over.
  5. Add to your pan and cook until you see the rotis blister and char.
  6. Once both sides cooked, keep wrapped in tea towel – this softens your flatbreads.

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
  • 200g mushrooms , cut into thick slices
  • 50 ml red wine
  • 1/2 tablespoon flour
  • Optional 50g roasted cashew nuts, unsalted

Method:

  1. In a large container, combine the chicken breasts, thyme, vinegar and a crushed garlic clove. Season with salt and pepper. Mix well, cover and marinate in a cool place, ideally for a few 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.

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
  • ½ cucumber, deseeded and finely chopped
  • 1large carrot, grated
  • 6 dried apricots, chopped
  • 2 tbsp toasted pumpkin seed or sunflower seeds
  • 2 tbsp olive oil
  • ½ 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.

Use the link above to explore the Food Sorcery favourite dessert recipes

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