It’s time to celebrate Caribbean Food Week 2016 and what better way than to make some make some delicious Caribbean inspired recipes like my Caribbean beef patties, marinated chicken legs or spicy skinny curly fries.
In the UK Caribbean Food Week runs from 22nd to 29 August and so what better time is there to cook up some spicy Caribbean recipes? And if you’re in or near London then why not head down to Brixton for the Caribbean Food Week Festival at Windrush Square on 26th-27th August? There’ll be loads of amazing Caribbean street food as well as live cookery demonstrations, music and other entertainment.
I won’t be able to get to the festival but I’ve been lucky enough to receive a hamper full of lovely Caribbean products from Grace Foods in order to create my own tasty street food party at home.
I’ve created three easy recipes that would work just as well served from a street food stall as they would if you prepared them for a simple meal at home.
The first recipe is for Caribbean beef patties. These are simply minced beef and potato pasties but with the addition of some hot pepper sauce in the filling. You can make them as hot as you like and a little extra hot sauce on the side when you serve them just gives them an extra kick!
I have to admit that I allowed Little Miss Spice and Master Spice to help make the pasties and so they are a little rough around the edges and in the chaos of cooking with the children I forgot to glaze them. Even so, they tasted great and make great street food! The recipe is at the end of this post.
The next dish was the Jerk marinated chicken drumsticks. They are so simple to prepare and cook that you don’t need a recipe. I just marinated the chicken legs overnight in a couple of tablespoons of Dunn’s River Jamaican Jerk Seasoning. The next day I baked them in the oven till they were cooked through (about 35 minutes). If you can cook them on the barbecue they’d be fabulous too!
I must warn you though, these chicken legs were very very hot. I think the marinade is almost completely made up of chilli peppers. The little bits of charred marinade on the skin of the chicken are only for those who really can take the heat!
If you want a slightly less fiery chicken dish then use the marinade a little more sparingly and mix it with some yoghurt. You could also scrape the excess marinade off the drumsticks before cooking them.
The final dish was almost as simple as the chicken drumsticks and was a clear favourite with both Little Miss Spice and Master Spice. It was these spicy skinny fries made from sweet potato and normal potato.
I got my spiraliser out to make the fries and so they are long and curly like spaghetti. I then added a heaped teaspoon of Dunn’s River Hot and Spicy Jerk Chicken Mix and tossed it with the fries before deep frying them.
So if you’ve got an unused spiraliser hidden in a cupboard, this really should be the recipe to make you get it out. I know it’s not the healthiest spiralised recipe but they really are so so worth it! I don’t very often deep fry anything but these spicy skinny fries are certainly going to get made again. And again.
- 1 onion, finely diced
- 2 garlic cloves, crushed
- 250g beef mince
- 1 potato, cut into small cubes
- 1 tsp turmeric
- 2 tbsp tomato purée
- 1 tsp thyme
- 1-2 tsp hot pepper sauce (Use more for really hot patties!)
- 450g plain flour (I used a mix of 100g wholemeal and 350g white flour)
- 1/2 tsp salt
- 200g butter, diced
- Cook the onion gently in a little oil until softened. Add the crushed garlic and cook for a minute.
- Add the mince and cook, breaking it up until it is browned on the outside.
- Add the turmeric, the potatoes, the tomato puree and 200ml of water.
- Simmer for 15-20 minutes till the potatoes are cooked through and the sauce has reduced.
- Stir in the hot sauce. Add a little at a time and keep tasting so you get the level of heat just right.
- Leave to cool.
- Make the pastry. Mix the salt into the flour then either rub the butter into the flour using your finger tips or use a food processor. Stop as soon as it is rubbed in and the mixture is like breadcrumbs.
- Add a couple of tablespoons of cold water and knead the mixture together to form a dough. Add a little extra water if it is too dry.
- Wrap the dough in clingfilm and put in the fridge for half an hour.
- Divide the dough into 4 equal portions. Roll each one out into a circle. Put a tablespoon of the mince mixture on one side and fold the other side over to form a parcel. Press the 2 sides together.
- Bake in the oven for about 20 minutes at 200C.
I had quite a bit of leftover mince so you could easily make more patties by increasing the quantities of pastry. For a more attractive finish, brush the uncooked patties with a little beaten egg or milk before baking them.
We ate these Caribbean beef patties the next day too so I am going to share them with my own #CookOnceEatTwice event as well as linking to the #TheFoodCalendar at Charlotte’s Lively Kitchen, #CookBlogShare at Sneaky Veg and Brilliant Blog Posts at Honest Mum.