Jerk Seasoned Roasted veg with rice - Caribbean food month | ChampagneTwist.com

Caribbean Food Month – Jerk Seasoned Roasted Vegetables​​ – Champagne Twist

Hello, happy 1st of August and happy Caribbean Food Month here on ChampagneTwist.com!

We’re deep into summer now and the heatwave we’re currently enjoying in the UK is akin to the summers enjoyed in the Caribbean. All that’s needed is a golden sandy beach, a bowl of rum punch and a tropical music soundtrack.

Well, I can’t provide the beach or the soundtrack, but I may be able to produce a few food and drink ideas for the Champagne Twist, Caribbean Food Month.

Caribbean food month, August 2018, Champagne Twist.jpg

Kicking off this month’s culinary extravaganza is Jerk Seasoned Roasted Vegetables. Jerk seasoning is fairly well known as a Jamaican herb and spice blend used to season meat, particularly chicken. But in this recipe, I thought how could vegetarians get in on the act?

This is an easy, flexible recipe staple which allows for a quick exit from the kitchen – let’s face it, who wants to spend hours in a hot kitchen in 32-degree heat? Make a large batch and portion up for healthier frozen meals or barbeque side dishes.  The vegetables are cut into different shapes, of roughly the same size to provide visual interest and to ensure even cooking.

Jerk Seasoned Roasted Vegetables | Champagne Twist

Serves 2 as a main meal or 4 as a side dish.

Fresh vegetables - Caribbean Food Month | ChampagneTwist.com
Fresh vegetables | ChampagneTwist.com

Ingredients:

  • 1 tbsp coconut oil
  • 1 medium white onion, finely sliced
  • 1 medium red onion, finely sliced
  • 3 or 4 spring onions, roughly chopped
  • 1/2 medium butternut squash, cut into batons
  • 1 large tomato, roughly chopped
  • 1 large broccoli head, cut into florets
  • 1 large carrot, cut into batons
  • 1/2 red bell pepper, sliced
  • 1/2 orange bell pepper, sliced
  • 1 medium courgette/zucchini, cut into batons
  • 1 corn on the cob, cut into 4 pieces
  • 1/2tsp jerk seasoning (try Dunns River)
Cut vegetables Caribbean food month | ChampagneTwist.com
Cut vegetables – Caribbean Food Month | ChampagneTwist.com

Method:

  1. Preheat the oven to gas mark 4.
  2. In a large mixing bowl add all the ingredients and ensure all the vegetables are completely coated with the coconut oil and jerk seasoning. Set aside for 10 minutes.
  3. Place the contents of the bowl into a large roasting tin. Roast for about 45-60 minutes until the vegetables are roasted.
  4. Allow to cool slightly before transferring into a serving dish. Enjoy with plain white or coconut rice.  You could also create a rice salad by simply mixing the seasoned veg with the rice. Try substituting with brown rice for a nuttier flavour.
pre roasted root vegetables - Caribbean Food Month | ChampagneTwist.com
Pre-roasted vegetables | ChampagneTwist.com

Remember with Jerk seasoning, a little goes a long way. Err on the side of caution, use a scant 1/4 tsp of Jerk seasoning if you prefer a mild flavour. Don’t be too heavy-handed, it will taste great, but it will feel like your mouth is on fire. Use the wet mix, not the dry spice blend.

Jerk seasoned roasted vegetables | ChampagneTwist.com
Jerk seasoned roasted vegetables | ChampagneTwist.com
Jerk Seasoned Roasted veg with rice - Caribbean food month | ChampagneTwist.com
Jerk Seasoned Roasted veg with rice ChampagneTwist.com

 

 

Lemon Cups – recipe | Champagne Twist

Hello, check this out! A lemon cup jelly based dessert that vegetarians and eat, and with a few minor adjustments vegans can enjoy too.

When I discovered Just Wholefoods lemon jelly crystals, I was over the moon that I could once again enjoy homemade jelly and ice-cream.

This is another easy dish, which can be made to look like you spent a lot of time and effort. Only 2 basic ingredients that can be used to top off a lovely meal or as part of an afternoon or high tea.

lemon cups

Lemon Cups – recipe | Champagne Twist

Ingredients:

  • 1 packet of Just Wholefoods lemon jelly crystals
  • lemon yogurt (use a non-dairy alternative for vegan or plant only based diners)
  • lemon sugar crystals or lemon zest to decorate (optional)

lemon pots 2

Method:

  1. Make up the jelly according to the directions in a jug. Pour the jelly into the heat proof cups, dividing the jelly equally amongst each serving. Place in the fridge to set. You can lean the cups on one side to create the slanted effect.
  2. When set, remove the jelly cups from the fridge. Add 2-3 tablespoons of yogurt to each serving. Return to the fridge to chill.
  3. Remove the cups from the fridge 10 mins before serving, and sprinkle the lemon sugar crystals or lemon zest, if using, on top and serve immediately.

 

lemon cups 3

Roasted fennel with mixed tomatoes – recipe | Champagne Twist

This is a quick and easy recipe where the oven does most of the work. Great as a barbecue dish too.

Roasted fennel with mixed tomatoes – recipe

Ingredients

  • 2 fennel bulbs including tops, core and thinly sliced
  • 1 whole garlic bulb, peeled
  • 1 whole lemon, quartered
  • 3 tbsp olive oil
  • 1 tsp salt
  • 300g punnet of mixed tomatoes – I used Isle of Wight tomato selection pack
Roasted vegetable dish recipe, fennel tomato
Roasted Fennel with Mixed Tomatoes recipe

Method

  1. Pre heat the oven to 230C / 450F / Gas Mark 8
  2. Place the fennel, garlic cloves and lemon on a baking tray.  Sprinkle salt onto the veg, then drizzle over with oil. Toss together to ensure an even coating.
  3. Roast in the oven for 30 minues or until the fennel is golden brown.
  4. Stir in the tomatoes, return the baking tray to the oven and cook for 2-3 more minutes. Serve immediately.
Roasted vegetable dish with fennel, lemon and tomato
Roasted Fennel with Mixed Tomatoes recipe