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How To Make Jamaican Curry Paste

25/4/2022

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1/2 cup olive oil (or vegetable oil)
1 medium onion - chopped
5 cloves of garlic
2-3 stalks of fresh thyme
2-3 spring onions
A thumb sized piece of ginger
1 tablespoon mixed herbs
1 tablespoon pimento (crushed)
1 tablespoon Caribbean season all
4 tablespoons Jamaican curry powder
1/2 a yellow bell pepper (sweet pepper)
4 bay leaves
1 tablespoon turmeric
1 tablespoon garam masala
1/3 cup white vinegar
  1. Crush the pimento with a mortar and pestle
  2. Thank lace the pimento and all of the other ingredients into a food processor and blend until smooth
  3. Transfer the mixture to a glass or bpa free jar and store in the fridge
  4. The Jamaican Curry paste will last for about 3 months
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Pineapple Upside Down Cupcakes (Vegan)

19/4/2022

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Ingredients
  •  1 can (20 ounces) pineapple slices, drained, juice reserved
  •  12 maraschino cherries, cut in half
  •  400g - Self Raising Flour
  • 240g - caster Sugar
  • 2 teaspoons - Baking Powder
  • 400ml - Almond Milk
  • 160ml - sunflower Oil (can also use vegetable oil)
  • 2 tablespoons - Vanilla Extract
Method
  1. Preheat oven to 180c / 350f / Gas mark 4
  2. Spray a regular-size muffin cups with cooking spray.
  3. In a large bowl mix together the self-raising flour, sugar and baking powder
  4. Add the almond milk, oil and vanilla and stir until just combined - tap the bowl on your work surface so that the baking powder doesn’t start working too quickly
  5. Divide the mixture into the baking tins, tap your tins in the work surface again to pop all the bubbles in the mixture
  6. Lay two slices of pineapple on top of each. Place half of the cherry sliced up in the center of the pineapple pieces.
  7. Put a quarter cup of the mixture in each cup.
  8. Bake for 20 to 25 min or until golden brown

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Mushroom and Lentil curry

11/4/2022

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Ingredients
* 500g chestnut mushrooms
* 2 cloves of garlic
* 5 cm / thumb size piece of ginger
* 1 onion
* 3 medium plum tomatoes
* groundnut oil
* 1 teaspoon turmeric
* 1 teaspoon fenugreek
* 1 teaspoon yellow mustard seeds
* 1 heaped teaspoon medium curry powder
* 1-2 heaped teaspoons Caribbean season all
* 1 tablespoon mango chutney
* 1 x 400 ml tin of light coconut milk
* 1/2 cup Lentils (red or green speckled )

​Method


1. Roughly chop some of the mushrooms, keeping the smaller ones whole and tearing up the rest. Tip into a large pan and toast on the stove over a medium heat for 5 to 8 minutes, until soft
2. Meanwhile, peel and finely slice the garlic, ginger and onion, then roughly chop the tomatoes.
3. Add the garlic, ginger and onion to the pan, then add 1 tablespoon of oil and the spices (turmeric, fenugreek, mustard seeds) . Stir for 2 minutes, or until the spices are toasted and it’s smelling lovely, stirring continuously.
4. Add the tomatoes, mango chutney and coconut milk and lentils, stir to combine and season well with sea salt and black pepper.
5. Cook for 30 minutes, or until all cooked through
6. Spoon the curry over some rice, or Bulgar wheat

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