Rundown is the Jamaican name given to the technique of slow-cooking with coconut milk and spices to achieve a tasty, thick and creamy stew. Typically, the dish consists of fish (such as mackerel), coconut, tomato and spices, but in this veggie recipe I’ve made the vegetables the star!
SERVES 4
2 sweet potatoes, peeled and roughly diced
2 green bananas, peeled and sliced
1 dasheen, peeled and roughly diced
2 tbsp olive oil
2 spring onions, chopped, white and green parts separated
2 garlic cloves, crushed
6 large okra, trimmed and sliced
4 tomatoes, chopped
½ tsp ground allspice
1 tsp chopped fresh thyme
1 x 400ml tin coconut milk
2 tbsp Hot Pepper Sauce (see page 18 or store-bought)
sea salt and freshly ground black pepper
Place the sweet potatoes, green bananas and dasheen in a saucepan with enough water to cover and bring to the boil. Continue to boil for 15 minutes, or until everything is tender. Drain.
Heat the olive oil in a large saucepan over a medium heat, add the whites of the spring onions, garlic, okra and tomatoes and fry for 3–5 minutes. Add the boiled vegetables, allspice, thyme, coconut milk and hot pepper sauce and cook for 10–15 minutes until the sauce thickens slightly (if needed, you can add a little water or stock to loosen the sauce).
Serve, garnished with the spring onion greens.
AINSLEY’S CARIBBEAN VEGETABLE RUNDOWN
BAKED CAULIFLOWER WITH BLACK BEANS & COCONUT
This is a fantastic vegetarian main course, with a cauliflower baked in spiced coconut milk as the star. It’s a hearty dish, packed full of flavour.
SERVES 4
juice of 2 limes
1 large cauliflower, outer leaves and stalk removed and discarded
4 tbsp coconut oil
1 tbsp black mustard seeds
4-cm piece of fresh root ginger, peeled and finely chopped
2–3 garlic cloves, finely chopped
1 green chilli, finely chopped
2 tsp turmeric powder
1 x 400ml tin coconut milk
1 x 400g tin black beans, drained and rinsed
a handful of coriander, finely chopped
sea salt and freshly ground black pepper
2 tbsp toasted coconut flakes, to garnish
For the flatbreads
250g plain flour, plus extra for dusting
2 tsp baking powder
1 tsp sea salt
250g thick Greek-style yoghurt
vegetable oil, for greasing
Preheat the oven to 200°C/180°C fan/gas 6.
Bring a large saucepan of salted water, acidulated with the juice of 1 lime, to the boil. Add the whole cauliflower and blanch for 6 minutes. Drain and set aside.
Place an ovenproof sauté pan large enough to hold the cauliflower over a medium heat. Add the coconut oil and allow to melt, then add the black mustard seeds and cook for about 1 minute, until they begin to sizzle and become fragrant. Add the ginger, garlic, chilli and turmeric and continue to cook for 2 minutes, stirring continuously. Add the coconut milk, season with a pinch of salt and black pepper, and bring to the boil. Add the blanched cauliflower and baste with the coconut sauce. Transfer the whole pan to the oven and bake for 30–40 minutes, basting every 10–15 minutes, until the cauliflower is tender and cooked through.
Meanwhile, make the flatbreads.
In a large bowl, combine the flour, baking powder and salt, make a well in the centre and pour in the yoghurt. Bring the flour into the centre and mix together into a soft dough. Tip onto a lightly floured work surface and knead for 4–5 minutes until smooth. Place in a lightly oiled bowl, cover with clingfilm and rest for 10–15 minutes.
Portion the rested dough into walnut-sized pieces. On a lightly floured work surface, use a floured rolling pin to roll each piece of dough into a 20-cm diameter round, about 3mm thick.
Heat a dry frying pan over a medium heat. Cook each flatbread for 1–2 minutes on each side, until nicely puffed. Keep warm until ready to serve.
Remove the cauliflower pan from the oven, gently lift out the cauliflower and set aside.
Put the pan back over a medium heat, add the black beans, the remaining lime juice and coriander and stir together until thoroughly heated through.
Portion the cauliflower into wedges and place in serving bowls. Spoon over the black bean and coconut sauce, top with toasted coconut flakes and serve with the flatbreads.
BAKED CAULIFLOWER WITH BLACK BEANS & COCONUT
CHARRED BROCCOLI WITH HOT PEPPER SAUCE & CITRUS SALT
This is a simple way to add some zing to your greens and it works perfectly with tenderstem broccoli. You can use my own Hot Pepper Sauce (page 18) or feel free to use any other store-bought hot pepper sauce you may have in the fridge.
SERVES 4
600g tenderstem broccoli
1 tbsp Hot Pepper Sauce (see page 18 or store-bought)
Bring a large saucepan of salted water to the boil, add the broccoli and blanch for 2–3 minutes. Drain, refresh under running cold water to retain the lovely green colour, then drain again and set aside.
In a large bowl, combine the hot pepper sauce, garlic, honey, lemon zest and juice and olive oil. Add a pinch of Citrus Salt and whisk together to create the dressing.
Lightly oil the broccoli, place it on the barbecue or chargrill pan and grill for 3–4 minutes, turning frequently, until charred all over. Remove to a large bowl and toss with the dressing.
To serve, place the broccoli on a large plate and spoon over any dressing left in the bowl. Sprinkle over the toasted sesame seeds and finish with a sprinkling of the remaining Citrus Salt.
CHARRED BROCCOLI WITH HOT PEPPER SAUCE & CITRUS SALT
CHUNKY PUMPKIN PEPPERPOT SOUP
Pepperpot Soup is a Jamaican classic. The recipe is flexible and, although it traditionally includes pig’s tail or beef, I’ve made this a veggie delight with chunky pumpkin. Ideally a Pepperpot should contain cassareep – a thick molasses made from cassava – but as that can be difficult to get hold of, I’ve used pomegranate molasses. It’s a hearty, warming soup with a bit of a kick!
SERVES 4
2 tbsp coconut oil
1 large white onion, finely chopped
1 Scotch bonnet chilli, finely chopped
1 garlic clove, crushed
2 tsp curry powder
a pinch of saffron
1 red pepper, chopped into large dice
1 yellow pepper, chopped into large dice
1 small pumpkin or butternut squash (approx. 1kg), cut into 2½-cm dice
2 large tomatoes, roughly chopped
750ml vegetable stock
1 x 400ml tin coconut milk
1 tbsp pomegranate molasses
100g spinach, washed and drained
a small handful of coriander, to garnish
sea salt and freshly ground black pepper
Melt the coconut oil in a large heavy-based saucepan over a medium heat, add the onion and cook for 2–3 minutes until soft but not coloured. Add the chilli and garlic, cook for 1 minute, stirring, then add the curry powder and saffron and cook for 2–3 minutes, stirring, until fragrant.
Add the peppers, pumpkin and tomatoes, pour in the stock and bring to the boil. Simmer for 15–20 minutes until the pumpkin is soft. Stir in the coconut milk, pomegranate molasses and spinach, bring back to a simmer and cook until the spinach has wilted. Season to taste with salt and pepper.
Ladle into bowls, sprinkle with small sprigs of coriander, add a grind of black pepper and serve.
CHUNKY PUMPKIN PEPPERPOT SOUP
PLANTAIN & CHICKPEA HOTCAKES WITH CUCUMBER & RADISH SALAD
These spicy, herby savoury hot cakes are perfectly complemented by this fresh cucumber and radish salad – delightful! If you can get hold of watermelon radishes, they make a really lovely addition to the salad as they’re slightly sweeter and look striking on the plate.
SERVES 4
1 plantain, peeled and cut into quarters
1 x 400g tin chickpeas, drained and rinsed
3 spring onions, finely chopped
¼ Scotch bonnet chilli, finely chopped
1 tbsp finely grated fresh root ginger
1 garlic clove, finely grated
a small handful of coriander, roughly chopped
a small handful of mint, roughly chopped
3–4 tbsp olive oil
sea salt and freshly ground black pepper
For the Cucumber and Radish Salad
1 large cucumber, peeled into ribbons
200g radish, finely sliced
2 spring onions, finely sliced on an angle
a small handful of coriander leaves
1 tbsp white wine vinegar
2 tbsp pomegranate molasses
½ tsp ground allspice
4 tbsp olive oil
Bring a large saucepan of salted water to the boil, add the plantain and boil for 15–20 minutes, or until soft. Drain.
Place the plantain, chickpeas, spring onions, chilli, ginger, garlic, coriander and mint in a food processor, and season with a pinch each of salt and pepper. Pulse the mixture together until coarse, then scrape out into a large bowl. Bring the mixture together with your hands, then divide into equal-sized patties.
Heat 3 tablespoons of the olive oil in a large frying pan over a low-medium heat. Add the patties (in batches if necessary, adding more oil as needed) and fry for 3–4 minutes, until golden and lightly crispy.
To make the salad, put the cucumber, radish, spring onions and coriander into a large bowl. In a separate bowl, mix together the white wine vinegar, molasses and ground allspice. Slowly drizzle in the olive oil, whisking continuously, until emulsified. Pour the dressing over the salad, reserving a little for serving, and toss together.
To serve, place the dressed salad on serving plates, top with the hotcakes and an extra drizzle of dressing.
PLANTAIN & CHICKPEA HOTCAKES WITH CUCUMBER & RADISH SALAD
COCONUT WATER, KALE & MIXED BEAN SALAD
Cooking the kale and beans in coconut water brings a lovely refreshing taste to this warm salad. If you are following a vegan diet, please make sure that your hot pepper sauce is suitable, if store-bought, or use my recipe on page 18.
SERVES 2 AS A MAIN OR 4 AS A SIDE
1 tbsp olive oil
1 small onion, finely chopped
1 garlic clove, crushed
1 x 200g tin kidney beans, drained and rinsed
1 x 200g tin haricot beans, drained and rinsed
1 x 200g tin chickpeas, drained and rinsed
1 tsp Hot Pepper Sauce (see page 18 or store-bought)
75ml coconut water
50g kale, washed and roughly chopped
1 red chilli, thinly sliced into rings
a pinch of ground allspice
a pinch of sea salt
juice of 1 lime
Heat the olive oil in a large sauté pan over a medium heat, add the onion and garlic and cook for 3–4 minutes, until soft but not coloured. Add the kidney beans, haricot beans, chickpeas and hot pepper sauce, stir together and cook for 3–4 minutes.
Add the coconut water, kale and chilli and stir to combine. Continue to cook over a medium-high heat for 3–4 minutes, until the coconut water has almost evaporated. Stir and toss with a pinch of allspice and salt. Squeeze over the lime juice and serve immediately.
COCONUT WATER, KALE & MIXED BEAN SALAD
GINGER-BEER-BATTERED TOFU WITH CHILLI GINGER JAM
Ginger beer is a favourite drink in the Caribbean and I’ve used it here to give a spicy kick to the tofu batter. My chilli ginger jam works perfectly with these spicy, crunchy nuggets.
SERVES 4
1 x 400g block firm tofu, halved horizontally, then cut into bite-sized pieces
To make the tofu marinade, mix together the ground coriander, turmeric, allspice, chilli flakes, black pepper and jerk salt in a large bowl. Stir through the lime juice.
Add the tofu pieces to the marinade and carefully roll to coat the pieces without breaking them up. Cover and set aside to marinate for 15–20 minutes.
Meanwhile, make the batter. In a large bowl, sift together the flour, baking powder and ground ginger. Add the salt and black pepper and gradually whisk in the ginger beer until you have a smooth batter.
To make the chilli ginger jam, heat the oil in a small saucepan over a medium heat, add the onion and garlic and fry for 2 minutes, until softened but not coloured. Add the chillies and ginger and cook for a further 2 minutes, stirring occasionally.
Squeeze in the lime juice and add the orange zest and juice, honey, vinegar and ketchup. Gently simmer for 2 minutes, to allow the flavours to combine. Remove from the heat and allow to cool slightly before serving.
Fill a large deep heavy-based saucepan with oil to a depth of 2½cm and set over a medium–high heat. Test the oil is hot enough for deep-frying by dropping in a small piece of bread: it should sizzle and brown in 40–50 seconds.
Dust each piece of marinated tofu in the flour, dip into the ginger-beer batter, making sure it is well coated, shake off any excess and carefully lower into the hot oil. Cook for 3–4 minutes until golden and crisp. Remove with a slotted spoon to drain on kitchen paper.
Serve with the chilli ginger jam.
GINGER-BEER-BATTERED TOFU WITH CHILLI GINGER JAM
MANGO, AVOCADO & HERB BROWN RICE SALAD
The avocados in the Caribbean are almost the size of footballs; when in season, they are available in abundance and the taste is sublime. Mixed with mango, rice and fresh herbs they make a wonderfully satisfying salad. I like to use a mandoline for the fine strips of mango.
SERVES 3–4
250g brown basmati rice
juice of 2 limes, plus grated zest of 1 lime
1 tsp black mustard seeds
1 tbsp olive oil
2 mangos, peeled, flesh removed and finely sliced
1 large ripe avocado, peeled, stone removed and finely sliced
½ red chilli, de-seeded and finely chopped
a handful of fresh mint, roughly torn
a handful of fresh basil, roughly torn
a small bunch of coriander, roughly chopped
sea salt and freshly ground black pepper
Cook the rice in boiling water according to the packet instructions. Drain well and allow to cool.
Whisk together the lime juice, zest, mustard seeds and olive oil in a small bowl and season with salt and black pepper.
Place the mango, avocado, chilli and fresh herbs into a large serving bowl, stir through the cooled rice and pour over the lime dressing. Lightly toss together and serve.
MANGO, AVOCADO & HERB BROWN RICE SALAD
QUINOA & SUGAR SNAP SALAD WITH GINGER WATER DRESSING
This salad is simple, healthy and delicious. Quinoa is packed full of protein, making this a really satisfying main salad or side dish; it’s also a great wheat-free alternative to other grains. You can mix up the beans and salad leaves in this dish and use your favourites instead.
SERVES 4 OR GREAT AS A BBQ SIDE DISH
100g fine beans, trimmed
250g sugar snap peas
75g fresh broad beans, podded
1 red chicory, roughly shredded
50g lamb’s lettuce
1 x 250g pack pre-cooked quinoa
For the Ginger Water Dressing
100g fresh root ginger, peeled
1 tsp honey
1 tsp Dijon mustard
1 tsp sea salt
1 tsp black pepper
3 tbsp olive oil
juice of 1 lime
Bring a large pan of salted water to the boil. Once at a rapid boil, add the fine beans, sugar snap peas, then the broad beans and cook for 2–3 minutes. Drain and refresh in iced water to keep them from cooking further and to retain their colour. Drain again and set aside to cool.
Meanwhile, make the ginger water dressing. Finely mince the ginger into a bowl, collecting both the flesh and juice. Place a thin damp muslin cloth over a separate bowl and tip the minced ginger and the juice into the cloth. Bring the cloth together and squeeze tightly to express all the juice into the bowl below. This should give you 2–3 tablespoons of ginger water. Remove the cloth and discard the pulp.
To the ginger water add the honey, mustard, salt and pepper and whisk together. Slowly add the oil, continuously whisking, until emulsified and silky. Finally, add the lime juice.
Remove any skins from the broad beans, then transfer all the beans to a large serving bowl. Add the chicory, lamb’s lettuce and quinoa and toss together. Drizzle over the ginger water dressing and enjoy!
QUINOA & SUGAR SNAP SALAD WITH GINGER WATER DRESSING
SPICED CRUMBED AUBERGINE WITH BLACK BEAN & AVOCADO SALAD
Aubergine, known as eggplant in the Caribbean and the US, is great at soaking up flavours and its robust spongy flesh serves well in this recipe. My spicy crumbed aubergine is really flavoursome and, when served with the vibrant black bean salad, makes a fabulous and satisfying vegan main course.
SERVES 4
For the Spiced Crumbed Aubergine
120g panko-style breadcrumbs
1 garlic clove, crushed
1 tsp chilli powder
1 tsp ground allspice
½ tsp ground turmeric
a handful of mint, finely chopped
a handful of flat-leaf parsley, finely chopped
zest of 1 lemon
50ml almond milk or soy milk
75g plain flour
1 large aubergine, cut lengthways into 2-cm thick slices
olive oil, for frying
sea salt and freshly ground black pepper
For the Black Bean and Avocado Salad
a large handful of mint, finely chopped
a large handful of coriander, finely chopped
1 x 400g tin black beans, drained and rinsed
1 avocado, diced
1 small red onion, finely diced
2 plum tomatoes, de-seeded and finely diced
1 red chilli, de-seeded and finely diced
1 garlic clove, finely chopped
juice of 1 lime
½ tsp ground allspice
3 tbsp extra-virgin olive oil
For the spiced crumbed aubergine, combine the breadcrumbs, garlic, chilli powder, allspice, turmeric, mint, parsley and lemon zest in a large bowl and season well with salt and pepper.
Put the almond or soy milk into a separate bowl and place the flour in another bowl nearby.
Dust the aubergine slices first in the flour, then dip into the milk, and finally into the spiced breadcrumbs, ensuring they are well coated.
Heat the oil in a large non-stick frying pan over a medium-high heat. Fry the crumbed aubergine slices for 3–4 minutes, turning halfway, until golden on each side. Remove with a fish slice to drain on kitchen paper.
For the black bean and avocado salad, combine the chopped herbs in a large bowl, along with the black beans, avocado, red onion, tomatoes and chilli.
In a separate bowl, whisk together the garlic, lime juice, allspice and extra-virgin olive oil and use it to dress the salad.
To serve, place the dressed salad on serving plates and top with the aubergine slices.
SPICED CRUMBED AUBERGINE WITH BLACK BEAN & AVOCADO SALAD
GROUND PROVISIONS
Ground provisions are a staple food in the Caribbean. The term refers to a number of tuber and root vegetables such as yam, dasheen, cassava and sweet potatoes, but can also include other starchy vegetables, like plantain and green banana. They grow in abundance on the islands and are often seen as a healthier alternative to rice. Caribbean recipes will often just mention ‘ground provisions’ in the ingredients rather than specifying a particular vegetable, and they can be cooked and served as a side dish to stewed meat or salt fish, or added to soups and stews to soak up the flavour of the sauce. They add a unique flavour and can also thicken a dish by contributing texture.
Once seen as a ‘poor man’s food’, ground provisions are now found on the menus of top restaurants and not just as boiled side dishes. I’ve used them throughout the book in many different ways – either in a bake (page 82), as a rosti (page 43) or even as part of a roast (page 162). Other than the familiar sweet potato, yam is probably the most well known of the ground provisions outside of the Caribbean. Yam is a versatile vegetable, similar to a potato; although starchy, it is also quite nutritious, with high levels of fibre, vitamins, potassium and complex carbohydrates. Usain Bolt’s father hailed the yam for helping his son to win Olympic gold and, ever since, ground provisions have been seen as superfoods. Well, if they’re good enough for Usain Bolt …
ROASTED KICK-UP YAMS WITH COOLING LIME YOGHURT
Yam in the Caribbean is often seen as just another ‘provision’ or root vegetable, but its texture is ideal for grilling and easily takes on flavours. This makes a great BBQ side dish.
SERVES 4–6 AS A STARTER OR SIDE
1–2 large yams (about 1 kg), peeled, cut into 1cm thick rounds and cut in half
2 tbsp olive oil
4 tbsp honey
1–2 tbsp Hot Pepper Sauce (see page 18 or store-bought)
150g Greek-style yoghurt
juice of 2 limes
2 spring onions, thinly sliced (both green and white parts), for garnish
sea salt and freshly ground black pepper
Preheat the oven to 200°C/180°C fan/gas 6.
Place the yam in a saucepan, cover with cold water and season with salt. Place over a high heat, bring to the boil and cook for 8–10 minutes until tender. Drain carefully and tip into a large roasting tray. Drizzle over the olive oil, 2 tablespoons of the honey and 1 tablespoon of the hot pepper sauce. Toss together and season with salt and pepper. Roast in the oven for 25–30 minutes, or until cooked-through and golden.
Meanwhile, in a small bowl, mix together the yoghurt and lime juice until well combined.
Remove the yams from the oven and, while still hot, pour over the remaining honey and toss to coat well.
Place the yams onto a serving dish and drizzle over the lime yoghurt. Sprinkle over the spring onions and, for an extra kick, add a little more hot pepper sauce. Serve and enjoy!
ROASTED KICK-UP YAMS WITH COOLING LIME YOGHURT
GRIDDLED YAMS WITH GARLIC, CHILLI & MINT DRESSING
Yams are a root vegetable and a staple food in the Caribbean. They all have tough brown skins but, depending on the variety, can have yellow, white or purple flesh. Yams can be used in the same way as you would potatoes and they have a wonderful nutty flavour. Wash your hands after peeling yams, as their starchiness can sometimes irritate your skin.
SERVES 4 AS A STARTER OR 2 AS A MAIN
1kg yam, washed, peeled and cut into 2cm-thick rounds
2 tbsp olive oil
sea salt and freshly ground black pepper
lime wedges, to serve
Barbecued Lime Breeze Prawns (see page 131), to serve (optional for non-vegans and vegetarians)
For the Garlic, Chilli and Mint Dressing
2 garlic cloves, finely chopped
½ Scotch bonnet chilli, finely chopped
4 tbsp sherry vinegar
2 tbsp honey
4 tbsp extra-virgin olive oil
a handful of fresh mint, finely shredded
sea salt and freshly ground black pepper
Bring a large saucepan of water to the boil and par-boil the yams for 10 minutes, then drain. You want them to still have a nice bite.
Meanwhile, make the dressing. In a small bowl, mix together the garlic, chilli, sherry vinegar and honey and drizzle in the oil. Add half of the mint, along with some salt and pepper to taste, and give everything a quick stir. Set aside.
Preheat the barbecue or a chargrill pan over a high heat.
Lightly brush the yams with olive oil and season with salt and pepper. Place on the barbecue grill or on the chargrill pan (don’t overcrowd the pan, it’s better to cook in batches). Grill the yams for 3–4 minutes on each side, then brush with some of the dressing and continue to grill, turning now and then until nicely chargrilled all over. Use tongs to transfer the yams to a serving dish.
Drizzle the dressing over the grilled yams, sprinkle over the remaining shredded mint and serve with wedges of lime. For non-vegans or vegetarians, accompany the griddled yams with my Barbecued Lime Breeze Prawns (see page 131).
GRIDDLED YAMS WITH GARLIC, CHILLI & MINT DRESSING
SWEET POTATO & SPINACH BAKE
A delicious accompaniment for lamb or chicken, this can also be served as a veggie main with a large green salad (make sure you use a vegetarian cheese!).
SERVES 4
25g butter, plus extra for greasing
300ml double cream
2 garlic cloves: 1 whole and 1 crushed
2 thyme sprigs, plus 1 tsp chopped leaves
nutmeg, for grating
1 onion, chopped
2 spring onions, chopped
400g (about 1 large bag) fresh spinach
1kg sweet potato, peeled and sliced into 5-mm thick slices
25g cheese (Cheddar or Parmesan or a vegetarian equivalent), grated
½ tsp ground allspice
sea salt and freshly ground black pepper, to taste
Preheat the oven to 200°C/180°C fan/gas 6 and grease a 24 x 16cm ovenproof dish with butter.
In a large saucepan over a medium heat, heat the cream, whole garlic, thyme sprigs and a good grating of nutmeg to just below boiling point. Remove from the heat and set aside to infuse.
Melt the butter in a frying pan over a medium heat, add the onion, spring onions and crushed garlic and sauté for 2 minutes, until softened but not coloured. Add the spinach, season with salt and pepper, and sauté for a further 3–4 minutes, stirring well to combine. Remove from the heat.
Layer half of the sweet potato slices over the bottom of the oven dish. Pour over the spinach mixture, then sandwich tightly with another layer of sweet potato. Strain the infused cream through a fine sieve and pour over the dish. Sprinkle with the grated cheese, chopped thyme leaves and allspice, cover with greaseproof paper and bake in the oven for about 30 minutes.
Remove the greaseproof paper and continue to bake for a further 10–15 minutes, or until the sweet potatoes are tender and the top is golden.
SWEET POTATO & SPINACH BAKE
WATERCRESS, CASHEW & COCONUT SALAD
This is such a simple salad to make, yet it’s so tasty with a lovely crunch. If you like, you can use a combination of rocket and watercress; both are readily available in salad bags and both have a wonderful peppery flavour that goes perfectly with the sweet dressing.
SERVES 4
200g fresh coconut
100g (about 1 large bag) watercress, washed
75g cashew nuts, roughly chopped
1 tbsp honey
3 tbsp sherry vinegar
3 tbsp olive oil
a pinch of salt
Coarsely grate the fresh coconut into a large bowl, add the watercress and cashews and set aside.
In a small bowl, whisk together the honey, sherry vinegar, olive oil and salt.
Drizzle the dressing over the watercress, coconut and cashews, toss together and place in a serving bowl.
WATERCRESS, CASHEW & COCONUT SALAD
CHARGRILLED WATERMELON WITH SUNSHINE SLAW & HONEY ORANGE DRESSING
Charring on a hot griddle or barbecue really brings out the natural juices and sugars of the watermelon in this delicious and colourful salad. Delightful! If you don’t have any fresh coconut, you can use toasted coconut flakes.
SERVES 4
1 small watermelon
For the Sunshine Slaw
150g purple cabbage, thinly sliced
150g white cabbage, thinly sliced
100g papaya, thinly sliced
100g mango, thinly sliced
1 tart apple (e.g. Granny Smith), thinly sliced
a small handful of coriander, finely chopped
a small handful of mint, finely chopped
50g fresh coconut, grated
For the Honey Orange Dressing
zest and juice of 1 orange
1 tbsp Dijon mustard
2 tbsp local honey
1 tbsp salt
3 tbsp olive oil
Preheat a barbecue or a griddle pan over a medium–high heat.
First, make the dressing. In a small bowl, combine the orange zest and juice, mustard, honey and salt, then slowly whisk in the olive oil until emulsified.
Slice the watermelon into quarters vertically, then into 2½cm slices with the skin still attached. Brush the watermelon slices with the honey orange dressing and place directly onto the hot barbecue grill or into the hot griddle pan and cook for 3–4 minutes on each side, until heavily charred. Remove and set aside.
Finally, make the slaw. In a large bowl, combine the cabbages, papaya, mango, apple, coriander, mint and coconut and pour over half of the remaining dressing. Arrange the slaw on serving plates, lay the watermelon slices on top and spoon over the rest of the honey orange dressing.
CHARGRILLED WATERMELON WITH SUNSHINE SLAW & HONEY ORANGE DRESSING
WARM BULGUR WHEAT, CORN & KALE SALAD
If you’ve never cooked with coconut water, you’re in for a lovely surprise with this delicious stir-fried salad. Instead of bulgur wheat, you could try buckwheat – it’s not actually a wheat and is therefore great for those with a gluten allergy.
SERVES 4
1 tbsp sunflower oil
1 red chilli, finely chopped
1 garlic clove, finely chopped or grated
2 fresh corn-on-the-cobs, kernels removed (or 1 x 150g tin sweetcorn, drained)
100ml coconut water
1 large red pepper, de-seeded and sliced
1 large yellow pepper, de-seeded and sliced
4 spring onions, finely sliced on an angle
300g bulgur wheat, cooked according to packet instructions
50g kale, roughly chopped
1 tsp ground ginger
2–3 dashes of Hot Pepper Sauce (see page 18 or store-bought)
juice of 1 lime
sea salt and freshly ground black pepper
Heat the sunflower oil in a wok or large frying pan set over a high heat, add the chilli and garlic and cook for 1–2 minutes, stirring, until fragrant. Add the corn and coconut water and cook for 3–4 minutes, then stir through the peppers, spring onions and bulgur wheat and cook for 2 minutes. Add the kale and continue cooking until the kale just starts to wilt, then sprinkle in the ground ginger, stir through and add a few dashes of hot pepper sauce. Finish with fresh lime juice and season with salt and pepper, before giving everything a final toss.
Transfer to serving plates and kick back and enjoy – it’s great served with my Carrot Ribbons with Guava, Mint and Sesame Dressing (see page 94).
WARM BULGUR WHEAT, CORN & KALE SALAD
GRILLED TAMARIND-GLAZED TOFU WITH SPINACH PESTO
Tofu is packed full of vitamins and protein and is brilliant for soaking up flavours. My tamarind glaze is sticky, sweet and spicy, while the pesto adds freshness. Even the meat-lovers on the team couldn’t get enough of this dish when I cooked it in Trinidad! During filming I used fresh callaloo from the market, but it’s difficult to get hold of here, so I’ve substituted it with spinach, which works perfectly well.
SERVES 4
1 x 400g block firm tofu, cut into 2½cm cubes (approx. 16 cubes)
1 tbsp olive oil
For the Tamarind Glaze
3 tbsp tamarind paste
2 tbsp soy sauce
1 tsp sriracha or chilli sauce
4 tbsp tomato ketchup
2 tbsp sugar
2 garlic cloves, minced
1 tbsp minced fresh root ginger
For the Spinach Pesto
25g toasted almonds
1 garlic clove, finely chopped
½ tbsp finely grated fresh root ginger
½ green Scotch bonnet chilli or similar
100g spinach or fresh callaloo leaves, washed
juice of ½ lemon
50ml extra-virgin olive oil
sea salt
First, make the glaze. In a small saucepan, combine all the ingredients for the glaze and whisk over a medium heat, until the flavours have infused and it has thickened slightly. Set aside.
To make the pesto, put the almonds, garlic, ginger and chilli into a food processor and sit the spinach or callaloo on top. Squeeze over the lemon juice and blitz for a few seconds, just until broken down. Slowly add the oil and season with salt, pulsing until the ingredients are well combined. Check the seasoning and set aside.
Preheat a chargrill pan or barbecue.
Slide the tofu cubes onto skewers, lightly drizzle with oil, then place on the hot chargrill pan or barbecue and cook until charred on each side. Brush with the glaze on all sides, then cook for another 2–3 minutes, turning to caramelise the glaze on each side.
Remove from the heat and serve warm with the pesto.
GRILLED TAMARIND-GLAZED TOFU WITH SPINACH PESTO
CARROT RIBBONS WITH GUAVA, MINT & SESAME DRESSING
This delicious side salad is crispy, crunchy and sweet, with a hint of the Caribbean. Add the dressing to the salad no more than five minutes before serving, so the carrot ribbons stay nice and crunchy. You can find guava jelly or jam in supermarkets in the world food section or in Caribbean stores. If you can’t get hold of guava jelly, a good alternative is either apple or strawberry jelly.
SERVES 4
1kg large carrots, peeled
For the Guava, Mint and Sesame Dressing
3 tbsp guava jelly
juice of 1 small lemon
a small handful of mint, finely chopped
1 tbsp sesame seeds
1 tsp black caraway seeds (or black mustard seeds)
sea salt and freshly ground black pepper
Using a vegetable peeler or a mandoline, finely ribbon the carrots into a large bowl and set aside.
To make the dressing, whisk together the guava jelly and lemon juice until smooth. Add the mint and seeds, season with salt and pepper, and stir together.
When ready to serve, drizzle the dressing over the carrot ribbons and toss together.
