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Carribean Ital Curry

[[ recipeID=recipe-8klus7g0y, title=Spiced Pear, Plum & Ginger Crumble ]]

[[ recipeID=recipe-9kls0vnwu, title=Patatas Bravas ]]

[[ recipeID=recipe-8kl2rf8z7, title=Caribbean Ital Curry ]]

 

Spiced Pear, Plum & Ginger Crumble

Jess’ quick and easy crumble recipe is perfect for a mid-week treat or a family favourite on the weekend. It’s packed with fresh ginger and warm cinnamon that will make you want seconds. 


@jessicasamuels_food

Servings: 6

Keywords:

  • Prep Time: 20 mins
  • Cook Time: 25 mins
  • Total Time: 45 mins

Ingredients

Instructions

Ingredients

Filling

  • 5 Pears (peeled, cored and chopped)
  • 5 Plums (stoned and thickly sliced)
  • 15 g Fresh ginger
  • 30 g Butter
  • 70 g Brown sugar
  • 1 tsp Cinnamon
  • ½ tsp Nutmeg
  • ½ tsp Groung ginger

Crumble

  • 300 ½ g Plain flour
  • 60 g Brown granulated sugar
  • 160 g Butter (cold and cubed)
  • ½ tsp Cinnamon

Instructions

Preheat oven to 180c

filling

  1.  Melt butter and sugar in pan on a low heat
  2. Add fruit
  3. Grate in fresh ginger
  4. Add cinnamon, nutmeg and ginger, stir well
  5. Put lid on, and allow fruit to soften for 5 -10 minutes on a low-med heat

crumble

  1. Add flour, sugar, and cold butter to a bowl
  2. Begin to rub the flour and butter through your fingers until it looks like fine breadcrumbs and you see no lumps of butter
  3. Add cinnamon and mix In well
  4. Add fruit to an oven proof dish, discard any extra juices from the cooked fruit
  5. Add the crumble on top
  6. Bake for 20 mins or until golden brown
  7. Serve with ice-cream, custard or cream

Patatas Bravas

Crispy golden potatoes, topped with a rich spanish inspired tomato sauce.

This little gem of a dish can be used as a yummy appetizer, snack or made into a main dish with spicy sausage or chicken!

Servings: 4

Keywords:

  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 mins

Ingredients

Instructions

Ingredients

  • 2 large potatoes
  • 1 onion
  • 2 garlic cloves
  • 1 tbsp tomatoe puree
  • 2 tbsp smoked paprika
  • 1 Good pinch of chilli powder
  • 1 pinch of sugar
  • 1 pinch of salt
  • Parsley (garnish)

Instructions

  1. Cube pototoes
  2. Place potatoes on baking tray and drizzle with olive oil
  3. Place potatoes in the oven, on gas mark 6 (200 degrees C) for 20-30 minuets
  4. Heat 2 tbsp of olive oil in pan on a medium heat
  5. Add chopped onions and garlic and then fry until softened
  6. Add chopped tomatoes, tomatoe puree, paprika, chilli powder, sugar and salt
  7. Mix in all the ingredients and turn down to a low heat
  8. Cook for 10 minuets until pulpy
  9. Take out crispy potatoes and mix in the tomatoe sauce
  10. Sprinkle on parsley to garnish

Caribbean Ital Curry

Jessica's Caribbean ital curry is perfect soul warming food. This colourful vegan dish uses herbs and spices that will take you straight to the Caribbean. It’s a perfect meal that will use up any left-over veg hiding in your fridge. You can use whatever veg you like! Hope you enjoy it.


@jessicasamuels_food

Servings: 6

Keywords:

  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 mins

Ingredients

Instructions

Ingredients

  • 1 Large Onion (chopped finely)
  • 4 Garlic Cloves (chopped finely)
  • 3 Spring Onions (chopped finely)
  • 1 Tomato ( chopped finely)
  • 1 Red Scotch Bonnet
  • 6 Sprigs of Thyme
  • Handful of Coriander (chopped finely)
  • 2 tbsp Carribean Curry Powder
  • 1 tbsp All Purpose Seasoning
  • 2 Sweet Potatoes (cubed)
  • ½ Butternut Squash (cubed)
  • 1 Tin of Chickpeas
  • 2 Bell Peppers (chopped finely)
  • 2 tbsp Salt

Instructions

  1. Heat 2tbs of veg oil
  2. Fry onion and garlic over medium heat until softened
  3. Add tomato
  4. Add curry powder, all purpose seasoning and salt -fry for 2 mins (add a splash of water if it starts to stick)
  5. Add chickpeas
  6. Add sweet potato, potatoes and squash, stir until well mixed
  7. Add 2/3 spring onions
  8. Add 300 ml water
  9. Add thyme and whole scotch bonnet
  10. Cover for 5 mins leaving it to simmer
  11.  Take lid off, leave to simmer on medium-high and reduce liquid for 20 mins
  12. Add coconut milk
  13. Add bell peppers
  14. (Optional) if you want your curry mild, remove scotch bonnet now.
  15. Continue to simmer on medium heat with lid off to reduce liquid until potatoes are soft
  16. When veg is softened, add salt to taste
  17. Add coriander
  18. Serve with rice or roti and your favourite hot pepper sauce