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Vegan cook & author Kirly-Sue hosts a plant-based healthy cooking show in which she travels to the country where the food is grown overseas and also to see how it is cooked locally. Kirly-Sue then shows you her version of the dish back in her UK kitchen and then finishes with non-vegans tasting the dishes. The programme also gives viewers the opportunity to do a free online healthy eating course. The first 3 episodes are filmed on location in Jamaica and also in London, England. With tasty and easy to follow recipes, “Kirly-Sue’s Global Kitchen” reveals a glimpse into the inner workings of her philosophies. There are updates of time-proven favourite recipes, inventive new ideas and contemporary twists on some multi-ethnic dishes from around the world. More than just a TV show, “Kirly-Sue’s Global Kitchen” is a testament to Kirly-Sue’s conviction that plant based Cooking is possible for almost anyone in today’s world—with the right mix of creativity, persistence and innovative thinking. Here is episode 1 of the series Kirly-Sue said “I am excited about this series that will help people to make plant based meals for their families. In addition it shows how tasty dishes can be made use simple ingredients This series is a personal journey with Kirly-Sue, featuring some of her own personal anecdotes and the sources of her inspiration. It is an indispensable guide for new cooks and at the same time, a remarkable resource for the experienced home cooks. The Inspirations behind “Kirly-Sue’s Global Kitchen” features lots of memorable dishes representing the best of plant-based recipes by Kirly-Sue. For more information and to order episodes for your TV channel or broadcast platform please contact now by clicking here
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 My parents came to the UK from Jamaica in the 50's and 60's like many African-Caribbean's of my generation. I was born and raised in London and the term "Multi Ethnicity" has a number of interpretations for me. I see myself as a black woman but if I am going to be more specific, I am of mixed heritage, as both my parents are mixed race. My mother is Black and Indian and my father is half Black and half White Jamaican. (all four of my grandparents are Jamaican)
Growing up with Caribbean parents, meant I ate mainly Caribbean food at home and growing up mainly in London meant I ate English food at school. As a Londoner, I grew up exposed to the Asian culture as there are a huge number of Indian restaurants and people in London. In addition I lived and went to school with a significant number of Greek and Jewish children. This gave me a multi- ethnic approach to food and my food experience. To further explain my multi ethnic culinary experience, I am proud to have had the opportunity to travel to over 36 countries. In addition I have lived in England, Jamaica, Crete & Thailand. I lived in Jamaica from the age of 5yrs -10yrs. I was born and raised in London, England. I have also lived in Crete & Thailand on a Gap year as a Student Missionary (through my church) before I went to University. This recipe is a fusion of English and Jamaican favourites. This is a Caribbean spin on the classic apple crumble, but with additional tropical fruits and some spices to give it a bolder flavour. I also have a YouTube Video showing you how to make it…..just go to YouTube (my channel is called Kirly Sue) and search for apple, mango and pineapple crumble. Apple, Mango & Pineapple Crumble Preparation time: 15 minutes Cooking Time: 20 minutes Serves: 8 portions Ingredients • 2-3 apples • 1 large ripe mango (can also use 9 oz or 250 g of tinned mango puree) • ½ medium pineapple (can also use 9 oz or 250 g of tinned pineapple) • 4- 6 oz or 170 g brown sugar • 6 oz or 170 g vegan butter or margarine • 10 oz or 280 g plain flour Optional Ingredients • ¾ tsp ground cinnamon • ¼ tsp ground nutmeg • ¼ tsp cloves (crushed) • 2 oz or 50 g rolled oats • 1 oz or 25 g digestive or ginger biscuits (crushed) Preparation 1. Preheat the oven to 400°F, 200°C or gas mark 6. 2. Peel the apples and roughly chop. 2. Place in a pan with 4-6 tbsp of water and simmer for about 5-10 minutes until softened. 3. Add the mango and pineapple and set aside in an oven proof dish. 4. Cut the margarine or butter into small cubes and add this to flour. 5. Mix with your fingertips until it resembles an even crumb texture. 6. Cover the fruit with the crumble mixture. 7. Bake for approximately 20 - 30 minutes until the crumble is golden and the fruit mixture is piping hot.  I love to bake, I think I love baking more than I do cooking. There is something special about having the smell of baked goods wafting around your home. I love the end product and I have a number of friends and family who are my unofficial baked-goods-sampling -and- feedback team. Most people love cake for all kinds of celebrations. At this time of year many people like to try out their cooking and baking skills for the festive season. Christmas cakes are widely available but I have yet to see any Jamaican Christmas cakes on sale in any of the major supermarkets. In addition if they were available I’m not sure if it would be suitable to a wide range of dietary requirements. Well it doesn’t matter any way because here is my recipe that you can use to impress your friends and family, with the fact that you have baked it yourself . Ingredients 2 cups/250g/9oz plain flour Pinch of salt ½ tsp cinnamon ¼ tsp nutmeg ½ tsp mixed spice ⅓ cup/75g/2½oz soya or sunflower non-dairy spread 1 cup/256g/9oz muscovado sugar 1¼ cups/170g/6oz dates, finely chopped 1 cup/200g/7oz sultanas 1 cup/200g/7oz raisins ¼ cup/56g/2oz glacé cherries, chopped Finely grated zest of 1 lemon 1 cup/250ml/½ pint soya milk (alternatively you can use oat, rice or coconut milk) ¼ tsp ground cloves 1 tsp bicarbonate of soda Method 1. Preheat the oven to 180°C/350°F/gas mark 4. 2. Sift flour, salt, cinnamon, nutmeg and mixed spice into a large mixing bowl. 3. Rub in the non-dairy spread. 4. Stir in the sugar, dates, sultanas, raisins, cherries and cloves. 5. Add the lemon zest and stir well. 6. Add all but two tablespoons of the soya milk and stir lightly. 7. Heat the remaining two tablespoons of soya milk in a pan or microwave so it’s warm but not boiling. You should be able to touch it without burning your fingers. 8. Pour the heated soya milk onto the bicarbonate soda and then stir it thoroughly into the mixture, without actually beating. 9. Spoon the mixture into a 7 or 8 inch cake tin, greased and lined with baking paper or greaseproof paper. 10. Smooth and slightly hollow out the centre. 11. Bake for an hour, then turn the oven down to 170°C/325°F/gas mark 3 and bake for a further 45 minutes. 12. It’s ready when a skewer or cocktail stick comes out clean.  If you are new to vegan cooking then you will need to know how best to replace milk in recipes. click here for a beginners vegan cookbook. Vegans don’t have milk from any animal (sheep, cow, goat, etc). Milk is a very common ingredient when baking and cooking. It is much easier to replace than eggs. To replace milk in recipes, just substitute any of these vegan alternatives. For example, if the recipe calls for one cup of milk, use one cup of soya milk instead. Here are some alternative milk options: • Soya milk Soya milk comes in a variety of flavours and is readily available in many supermarkets. Flavours include vanilla, unsweetened, chocolate, and even strawberry. Some brands are thicker and creamier than others. You may need to do some experimenting before you find the brands you like the best. Soya milk is usually a fairly neutral flavour and blends well in most recipes. Soya milk is also rich in protein. • Nut milks Nut milk beverages such as almond milk and hazelnut milk are also good options. Unlike soya milk, these nut milks have a distinct flavour and may not work well in every recipe. They usually available in sweetened and unsweetened varieties as well. • Rice milk Rice milk also offers a great option to replace milk in recipes. It is also very mild tasting and blends well in most recipes. However, it is important to note that rice milk typically doesn’t contain a lot of protein so you may need to compensate for that during the day. As you become familiar with the different flavours of non-dairy milk replacement products, you’ll start to get a feel for which recipes will taste best with them. Replacing buttermilk in recipes Buttermilk is also an important ingredient used in several different recipes. For a vegan, using traditional buttermilk is impossible since it is an animal product. Buttermilk is simply regular milk that has been cultured, which means that it has some good bacteria in it much like yogurt. Luckily, you can easily make your own. The process is as follows. It makes one cup of vegan-friendly “buttermilk. 1. Measure one cup of soya milk in a glass measuring cup 2. Add 1 tablespoon of vinegar or lemon juice add mix 3. Let it sit for about fifteen minutes before using it. There are several different things you can do in order to substitute it. Soya milk works the best. Rice milk and nut milks don’t work as well, so soya milk works much better. |
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