Caribbean Feast

gazoakleychef.com

Chloé Dee

subheading: Jerk Jackfruit:

3 tins Young Jack Fruit in brine, drained & patted dry then pulled into bitesized pieces (remove seeds if you prefer)

1 tbs Vita Coca Coconut Oil

3 Spring Onions, finely sliced

3 Cloves Garlic, minced

½ Scotch Bonnet Chilli (use a full 1 for extra spicy)

Thumb sized piece ginger, minced

1 Yellow Pepper, deseeded & cubed

1 cup/200g Black Beans, from a tin. Drained & rinsed.

1 tbs All Spice

2 tsp Ground Cinnamon

3 tbs Soy Sauce

5 tbs Tomato Puree

4 tbs Coconut Sugar

1 cup/240ml Pineapple Juice

Juice 1 lime

1 tbs Fresh Thyme Leaves

2 tsp Sea Salt

1 tsp Cracked Black Pepper

subheading: Rice & Peas:

1 Tin Kidney Beans, liquid reserved

1 Tin Coconut Milk

3 tbs Fresh Thyme

Pinch Sea Salt & Black Pepper

1 & ½ cups/340g Long Grain Rice, rinsed

Vegetable stock, if needed.

subheading: Fried Plantain:

2 Plantain, peeled & cut into cm discs

2 tbs Vita Coca Coconut Oil

2 tbs Coconut Sugar

Pinch Salt & Pepper

subheading: Mango Salad:

½ Fresh Mango, peeled and cubed

1 tsp Fresh Chilli, chopped fine

Handful Fresh Coriander

Juice of Half a Lime

Fresh Mixed Salad

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