Chilled Coconut Cooler

It’s the Bank Holiday weekend that means that Carnival has arrived! It’s time to get your party vibes on and get ready to enjoy the extended weekend.

A chilled and refreshing mocktail, full of those sweet summer flavours, fabulous on its own but if you’re feeling a cheekier beverage then add a splash of Bacardi White rum; delicious and zesty.

Serves 2

Ingredients:

• 2 tumbler glasses
• 200ml coconut water
• 300ml lemonade
• Lime
• Ice
• Mint to garnish

Method:

1. In a jug, squeeze the juice of half a lime.
2. Add a handful of ice.
3. Pour in the coconut water and lemonade give it a stir.
4. Distribute the liquid evenly into the two glasses.
5. Garnish with fresh mint

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Spicy Sweet Potato Fries

A tasty pick me up; rich in flavour and spiced with goodness; a carnival favourite for everyone. Enjoy them as a starter or side dish, and accompany with the dips from my previous post https://isaporidelmondo.wordpress.com/2020/08/01/plantain-chips-and-dips/

Ingredients:

• 2 large sweet potatoes, peeled and cut into fries
• Olive Oil
• Maple syrup
• 1/2 tsp paprika
• 1/2 tsp cayenne pepper
• Salt
• Pepper

Method:

1. Preheat the oven to Gas Mark 7.
2. Once you have chopped the sweet potato, give it a rinse and pat down with paper towels, when dry put into a bowl.
3. Season the fries with the cayenne, paprika and season with salt and pepper; mix thoroughly with your hands.
4. Transfer the fries onto a baking tray, spacing them out evenly.
5. Drizzle on a little olive oil and maple syrup. Just as a little side note, the more drizzle the more likely the fries will soften, so if you fancy a crispier crunch apply sparingly.
6. Bake for 20-25 minutes (rotate occasionally) or until crispy.

Best served hot

Giggling Squid. Kingston

Black Bean and Tomato Salad

Given the considerably warm weather we have been having, this recipe is exactly what you need. Fantastic to have just as a light lunch if you’re not up to cooking (I don’t blame you!) The juice from the fresh tomatoes really brings this dish to life, lots of flavours, really light and takes little time to prepare.

Serves 2

Ingredients:

• 1 can (400g) black beans, drained and rinsed
• 3 finely chopped fresh tomatoes
• Lime
• 1 tbsp olive oil
• A small handful of fresh parsley, finely chopped
• 2 spring onions, finely chopped
• 1/2 tsp paprika
• 1/4 tsp cumin
• Salt
• Pepper

Method:

1. Firstly, start by making the marinade for the salad. In a bowl, put the juice of half a lime, the paprika, cumin, oil, season with salt and pepper and give it a mix.
2. In a separate bowl had all the remaining prepped ingredients.
3. Drizzle on the marinade and give it a good mix. Taste and season again with salt and pepper if needed.

Enjoy 🙂

Foodie Quote

“It’s really important to be a good guest, because the table is the best reflection of a nation and fastest way into that culture.”

Anthony Bourdain

Reunited! Hare & Tortoise. Chiswick

Jerk Style Chicken Skewers

Now I am not one to brag but the sauce on this bad boy is just awesome! The trick with this is to leave the chicken to marinate for at least half hour so the flavours in the sauce can infuse, and when cooked keeps the meat really tender.
I added the shallot and vegetable just for added colour and texture, you can mix this up with any other vegetables or just cook the chicken on its own.

Serves 2

Ingredients:

• 2 whole chicken breast fillets, chopped into chunks
• 1 green pepper, cut into chunks
• 1 large shallot, cut into chunks
• Soaked wooden skewers (soaked so that they don’t burn when grilled)

For the marinade:

• 1/2 tsp allspice
• 1/2 tsp ground cinnamon
• 2 tbsp soy sauce
• 1 tsp onion granules
• 1 tsp garlic granules
• 1/2 tsp paprika
• 1/2 tsp cayenne pepper
• 1/2 tsp nutmeg
• 1/2 tsp ground coriander
• 1/2 tsp ground ginger
• 1 dessert spoon of light brown sugar
• 1 tsp maple syrup
• 1 tbsp olive oil

Method:

1. In a bowl, add all the ingredients from the marinade list and give it a good mix. Add the chicken, cover with cling film and leave to marinate for at least 30 minutes.
2. Thread the chicken, shallot and vegetables onto the skewers and place on a grill tray.
3. Grill for 15-20 minutes on medium low heat (or until the chicken is cooked); rotate the skewers every 5 minutes or so.

Best served hot and with grilled vegetables or salad.

 

Plantain Chips and Dips

Well hello August! Definitely a month that has come by way too quick, good ol’ corona.  Every year in August, at the bank holiday weekend we have a celebration in London called Notting Hill Carnival- woop woop!
Unfortunately, due to the pandemic the carnival won’t be going ahead in its traditional manner. So, I have created carnival-inspired recipes for you to try at home for the month of August- let’s keep that carnival spirit going!

So kick it all off, here’s the first one: Plantain Chips and Dips! I know that a lot of us like a cheeky beverage and something to nibble on so I thought this is suitable for the party-snack vibes. All really easy to make and can be enjoyed all year round and are good accompaniments to other dishes. Also, if you don’t have any plantain these dips are brilliant with crisps, tortilla chips and bread.

Plantain Chips

Ingredients:

• 2 green plantains
• Salt
• Vegetable Oil

Method:

1. On a chopping board remove the plantain skin and cut into thin slices.
2. In a frying pan add a generous serving of vegetable oil so that the plantain is completely covered when cooking.
3. Fry on a medium-low heat for 3-4 minutes (or until golden brown) stirring the plantains occasionally.
4. Once taken off the heat leave on a paper towel to absorb any excess oil (before transferring to serving dish) and season with a pinch of salt.

Black Bean Dip

Ingredients:

• I can (400g) black beans, drained and rinsed
• 1 clove of fresh garlic
• 1/2tsp cumin
• 3tbsp water
• 3tbsp olive oil
• Salt and pepper
• 1 small red onion, roughly chopped
• 1/2tsp dried coriander
• 1/4tsp cayenne pepper
• 1tbsp fresh lime juice

Method:

1. In a blender, mix the onion, garlic and water until combined.
2. Add all remaining ingredients and blend into a smooth paste.
3. Serve in a bowl with some plantain chips.

Broad Bean Dip

Ingredients:

• 1 can (300g) of broad beans, drained and rinsed
• 3tbsp natural yogurt
• 1 sprig (6 small leaves) of mint
• 1tsp extra virgin olive oil
• Salt and Pepper

Method:

1. In a blender, add the broad beans, yogurt, mint, oil, salt and pepper and blend into a smooth paste.
2. Transfer to a bowl and enjoy.

Harissa Dipping Sauce

Ingredients:

• 1tsp harissa paste
• 3tbsp natural yogurt
• Squeeze of lime juice
• Salt

Method:

1. In a bowl, mix the harissa, yogurt, lime and a season with salt.

 

For more recipes visit www.isaporidelmondo.wordpress.com or follow Carla on Instagram @isaporidelmondo