Cooking Together Caribbean – Recipes | Food Sorcery Cook School

Cooking Together Caribbean Recipes

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 dishes again.

We Cooked:

Starter: Curried Shrimp, Roti
Main: Jerk Chicken, Rainbow Rice
Dessert: Click here for a link to the Food Sorcery favourites

Jamaican Curried Shrimp

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
1/2 tsp of baking powder
1tbsp of dried mint
1tsp of mild curry powder.

Method:

Add the flour, baking powder, mint and curry 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.
Set Aside – it doesn’t need to rest for long, but is happy to wait till you are ready.
Split dough into 2 or 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.
Take a ball of dough, flatten into rough circle with your hand then roll until thin, keep turning and flipping over.
Add to your pan and cook until you see the rotis blister and char.
Once both sides cooked, keep wrapped in tea towel – this softens your flatbreads.

Gluten Free Jamaican Roti

Ingredients – Makes 2

170g white rice flour
1 1/2 tsp oil
Pinch salt
220ml hot water
1 tbsp dried mint
1 tsp mild curry powder

Method

Boil the water in a large saucepan. Add salt and stir. Switch the heat off.
Tip the rice flour, mint and curry powder into the water and stir until a coarse dough is formed. Cover the pan with a lid and allow to stand for 10 minutes. Do not leave it any longer as the dough must be kneaded while it is hot.
Transfer the mixture onto a clean work surface and add the oil.
Since the dough will be very hot, knead the mixture using the base of a small bowl or with a flexible spatula until cool enough to handle.
Once the mixture is has cooled slightly, knead the dough using your hands until soft and smooth, about 6-7 minutes. Portion the dough into two. Cover with cling film to prevent drying.
Take one portion of dough at a time and knead once more (for about a minute) before you begin to roll. The kneading activates the starch to prevent cracking.
Heat a pan over medium-high heat.
Dust the dough and work surface with a small amount of extra rice flour and begin to roll into a circle, about 18-cm (7-inches) wide. The edges may begin to crack a little and appear jagged – this is normal. You can use a knife to cut off the jagged edges of you like.
Place the roti directly onto the pre-heated pan. Cook for 10 seconds before turning the roti over using a turner or spatula. Cook for 20-30 seconds, until light brown spots appear on the side that’s being cooked. You can now turn the roti once more to cook the first side for another 15 seconds.

Jerk Chicken

Ingredients – Serves 6:

Jerk Seasoning – you can blend this, but if you chop everything small, it works really well and gives some texture. This makes lots, it will store in a jar in the fridge.

125ml vinegar
2 tablespoons rum – ideally Caribbean
2 Scotch bonnet peppers with seeds, fine diced (other chillies ok)
1 red onion, fine diced
6 cloves of garlic, grated
4 spring onions, finely sliced
2 tablespoons fresh thyme leaves, finely chopped
2 tablespoons olive oil
2 teaspoons salt
2 teaspoons freshly ground black pepper
4 teaspoons ground allspice
4 teaspoons ground cinnamon
4 teaspoons ground nutmeg
4 teaspoons ground ginger
2 teaspoons molasses or black treacle
Salt and freshly ground pepper

To Make the Dish
Jerk seasoning works with everything, fish, meat or vegetables.

12 chicken thighs, boneless and skinless
1 Red onion – sliced
Juice of 3 limes
Coriander and lime for garnish.

Method:

Make the Jerk Seasoning – add vinegar, rum, hot peppers, onion, garlic, spring onions, thyme, olive oil, all the spices and molasses into a bowl and mix well. If you want to blend, you can.

For the chicken

Place the chicken in a large freezer bag, or in a large bowl or baking dish. Pour lime juice and oil over the chicken and coat well. Add the jerk paste
Shake the bag or rub the jerk paste over the chicken pieces and coat well. Ideally leave this in the sealed bag overnight in the fridge, covered in the bowl – but you can use it straight away.
When ready to cook, preheat the oven to 180c.
Place your chicken on a baking tray lined with baking paper or foil and cook for 12-15 minutes in the oven. Take the chicken out and rest on the side for 5 minutes. Slice chicken, each thigh into 3 or 4 pieces. The chicken won’t be fully cooked through, so wash board and knife after.
Place a non-stick frying pan over high heat with a splash of oil and sauté sliced red onion until coloured. take care not to burn. Add the marinaded chicken and cook until you’re happy with the colour, serve, garnished with chopped coriander and squeeze of lime juice.

Dominican Rainbow Rice

Ingredients – Serves 2:

100g basmati rice, long grain rice or brown rice
1 small red pepper, deseeded and finely chopped
½ cucumber, deseeded and finely chopped
1 large carrot, grated
6 dried apricots or handful of raisins, chopped
2 tbsp toasted pumpkin seed or sunflower seeds
2 tbsp olive oil
½ orange, juice only

Method:

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.

We hope you enjoyed the class!

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