Chipotle pork tortilla with Ooft! Scotch bonnet and Chipotle Mayo
This simple wrap can be put together quickly and tastes delicious. An ideal quick lunch or tasty dinner with a side salad.
Serves 3-4 regular tortillas Time: 30min or less
INGREDIENTS • 1 pork chop bone in, grilled or pan fried • 1 med tomato cubed • 1 clove garlic finely chopped • 1/4 onion chopped finely • 4 tbs chipotle sauce • 1/3 cup red wine vinegar • 1 tsp sesame oil • 1/2 red onion, sliced • 1/4 cabbage, finely shredded • 6 – 8 jalapeños rings, chopped • 1 handful coriander, leaves roughly chopped, plus extra leaves to garnish • 4 small flour or corn tortillas, warmed
SCOTCH BONNET / CHIPOTLE MAYO • 1/2 cup Mayonnaise • 2tsp Ooft! Chipotle and 1 tsp Ooft! Scotch bonnet hot sauce • Juice of 1/4 lime, plus extra wedges to serve
• 1.Thickly slice pork chop, set aside.
• 2.Pickled Onions – combine vinegar, sesame oil and 1/2 tsp salt, 1/4 tsp sugar in a bowl. Add sliced red onion, then cover with plastic wrap and set aside to pickle. • 3.For the scotch bonnet and chipotle mayo, combine all ingredients in a bowl. Refrigerate till needed. • 4.Slaw – combine the cabbage, jalapeno and coriander in a bowl.
• 5. Little oil in pan, fry finely chopped onions and garlic, till translucent. Then add chopped tomato, stir and season with salt. Cover and cook till tomato breaks down. Then add the sliced pork and 4tbs Ooft! chipotle sauce, more if you like. Mix to combine, heat through. • 6. Ready to plate Spread tortillas with scotch bonnet and chipotle mayo. Top with slaw, pork, pickled onion and coriander. Drizzle with a little lime juice. Extra Ooft! hot sauce as desired.
Fried Onions – Optional but nice, fry finely sliced onions in deep oil until crispy and light brown drain
Fried cashews – Optional lightly fry whole cashews and add when required
SAFFRON: ½ cup warm milk and either a tsp saffron or turmeric (use at end)
Seafood Biryani – Method of Preparation :
Keralan cooking uses a mild sophisticated mix of spices and is ideal for a western palate LINK TO KERALA PAGE
Cooking the Rice: 1. Soak the rice for 30mins and drain keep it aside. 2. Heat 1-2 tbsp ghee/oil in the pan,add sliced onions,all spices and saute for few mins until fragrant; now add the drained rice and saute till rice combines well with all spices. 3. Boil 4 cups or so water, add to rice,and cook the rice for 8 mins (al dente). 4. When rice done drain the excess water immediately.
Cooking the Seafood Biryani : 1. marinate the seafood with above mentioned marinate ingredients; and keep it in the refrigerator for an hour or more 2. Make a paste of garlic,ginger and green chillies and set aside. 3. Heat a oil in the frying pan till smoking and shallow fry the seafood (you want it hot so the prawns and fish get a slight char) this should be very quick you don’t want the seafood to cook through just a char and out onto a plate; 4. In same frying pan, add thinly sliced onion to left over oil and saute until it is translucent,add the ginger,garlic,green chilli paste, and tomato chopped,now add chopped corainder, and combine well. 5. Add briyani masala,turmeric powder,red chilli powder,coriander powder,salt to taste and cook slow for 10 minutes. 6. Add fried seafood and juices and mix well; if the gravy dry then add 3tbs of water. 7. Cover & Cook on low flame for about 3 mins and adjust salt.
Final Seafood Biryani – Cooking in Oven : 1. Preheat oven to 180 degree C. 2. In a oven proof dish, grease your cooking dish and spread 1/3 of the rice, then half the seafood and then more rice and the rest of seafood then top with rice 3. Sprinkle first two layers with,fried cashews, raisins, fried onions and chopped coriander leaves, after finishing sprinkle left over ghee and few drops of saffron milk over the rice as the final layering. 4. Close with tight fitting heat resistant lid or close it with aluminium foil, crimp along the side and and bake it for 20 mins. 5. When it is done, remove and keep the dish covered until serving.
Chipotle Chicken Tortilla, quick and easy but healthy meal on those busy days.
Serves: 4-6 Duration: 20 mins A quick and spicy snack
Ooft! Chipotle sauce 2 Limes (zested and juiced) 600g Chicken breast (cut into strips) 8 Flour tortillas 100g Mayonnaise 1 pack Gem lettuce Salt and pepper Tomato salsa 100g coriander (roughly chopped, save some for garnish) 3 ripe tomatoes (roughly chopped) 1 small Red onion (finely chopped) ½ of a lime (juiced) 2 tablespoons of olive oil Salt and pepper
Marinade the chicken breast strips in the lime juice and chipotle sauce, season with salt and pepper, allow to sit for 10 mins.
Roughly slice the lettuce and mix with mayonnaise and lime zest, salt and pepper to taste
Make the tomato salsa by mixing the tomatoes, coriander, red onion and season with salt and pepper and a squeeze of lime juice (add a few drops on ooft! If you like a spicy salsa)
Drain the chicken and dab dry on kitchen towel and in a hot pan with cooking oil fry for 2 minutes on each side till golden and cooked through.
Warm the tortillas in a microwave for a minute.
Build the wrap starting with the lettuce and mayonnaise on the bottom, chicken on top of that and topping it off with the tomato salsa and some chopped coriander. Drizzle a little extra Ooft! On top and fold
Serve with a wedge of lime You might like to try, cabbage instead of lettuce for more crunch, or add sliced sweet peppers
Recipe kindly provided by Chef Martin Sweeney
Chef Sweeney a regular contributor to Loch Lomond Food and Drink Festival – LINK
BUY Ooft! Smoky Chipotle to make this recipe – LINK
The sweetness of the aubergine lends itself to this curry in a way you just can’t forget. Aubergines are a healthy addition to many curries; they are high in antioxidants and vitamins and minerals, while also being low in calories and salt- but their flavour is what makes this dish.
What is more you can try Ooft! for free at the wonderful heritage Glasgow Science Centre seelink
-Half a chicken (or 3 or 4 whole legs)
-1 large handful of coriander,
-½ large onion
-3-4 cloves garlic,
-small bunch of thyme
-1 inch ginger
-Tsp. curry powder
-Salt and black pepper to taste.
-2 spring onions (opt.)
-½ cup water (125ml)
-2 tbsp. curry powder (23g)
-¼ tsp turmeric
-handful coriander, chopped
-4 tbsp. neutral oil (sunflower, vegetable etc)
-½ large onion, sliced.
-2 medium aubergine (chop when recipe calls for it)
-3 small tomatoes
-6 curry leaves (opt.)
-Salt, sugar and black pepper to taste.
–Optional- ¼ tsp roasted cumin
Marinade: Chop onions, garlic, and coriander finely, also mix all ingredients in the marinade in a large bowl or container, massaging into the chicken. Seal and leave overnight in the fridge, or at least 2-3 hours before cooking. Remove from fridge 30 minutes before cooking.
Steep curry leaves in hot water for 20 minutes before cooking if using.
Curry mix can be made beforehand. All ingredients except water added to a bowl. Add water and stir, aiming for a light paste or heavy fluid consistency.
In a large pan or wok, heat up oil on med-high heat until hot then add sliced onion, and cook until browned on edges only(around 10 minutes). Add your curry mix to the pan also and the curry leaves without steeping water. Turn the heat up to high and continuously stir. Let the spices and onions cook until fragrant and consistency turns grainy (3 minutes).
Once grainy, add your chicken from the marinade, reserving seasoning left behind in the container. Stir chicken to coat, and then cover for 5 minutes, stirring every other minute. Meanwhile, chop aubergine in half lengthways, and slice thinly (or to preference) along each half. Add aubergine after the 5 minutes, as well as the 3 tomatoes chopped roughly. Add sugar, salt and pepper, and a dash (or to desired heat) of Ooft! Scotch Bonnet. Reduce to med-high heat.
Add a 1½ cup of water to the seasoning container, to catch all of the leftover seasoning. Add this to the curry and cook for a final 30-45 minutes, until chicken is cooked and curry is to desired consistency. Taste and season to preference. (Optional: add ¼ tsp roasted cumin and mix through to finish)
Serve with rice and a cucumber salad (sliced cucumber, lemon juice, coriander, salt and pepper).
Alternatively: Add in 2 potatoes chopped with aubergine for a different take!
Since arriving in the Uk we have always made crab and dumplings (a Tobago speciality) with brown crabs. But now we have discovered velvet swimmer crabs we will be using these all the time. They are inexpensive and eco friendly (apparently they breed rapidly and the ocean is full of them). But for us the big thing is how sweet they are and how easy to get the flesh out by biting through the legs and claws.
8 live crabs made enough curry for 4 people and at £5 for 8 that’s an economical meal. But curry crab is so much more than that. Curry crab and dumplings is one of the worlds great dishes. It will rarely be served in restaurants as eating it is so messy but half the fun.
In the USA lobster country Massachusetts and North the restaurants are prepared the staff give you huge bibs and bowls of water to wash your fingers, but the UK just isn’t there at all.
Its important to use uncooked crabs. We get all our shellfish from The Berwick Shellfish company LINK TO WEBSITE
As you can see in the phot these crabs make a lovely curry which goes so well with the bland wholesomeness of simple dumplings made with plain four salt sugar and water. the recipe is here LINK TO RECIPE
Salted Cod is a very old Scottish tradition dating back to the Vikings. There is a great company in the Shetland Isles making the finest quality salted cod, and I urge you to try and use this truly great food. Before fridges this kind of food was a staple in Scotland and it deserves to return to the table. Shetland Salt Cod link. The Sheltand company makes hard dried cod, but there are also other sources of salt cod easier to use online at Amazon.
Go to France or Spain and everywhere you look is salt cod. But over here it is very difficult to find and often poor quality. The Shetland Salt Fish is top of the line and worth a try. Many people want to reduce their red meat intake but struggle to find alternatives. This keeps well in the fridge (we keep salt fish for up to 3 months), is quick and easy to prepare and tastes truly amazing. Our two sons love this healthy meal.
This recipe comes from Bermuda and is used by most families as a brunch or late breakfast on Sundays. I used to go to my old friend Eugene Harvey (now in Washington) house where his mother cooked for about 20 children and aunts and uncles and cousins. Their house overlooked the Sound, clear blue waters. This dish sounds odd, but the combination of flavours is stunning.
If you are going to Bermuda this site tells you where to eat this and also gives an alternative recipe – Bermuda Breakfast
Salted Codfish (soaked overnight in water 250 gm serves about 4) Whole potatoes ideally from Scotland and firm when boiled Eggs (1 each) Bananas (1 each) Avocado (half each) Tomatoes (tinned quality plum) Onions, garlic, peppers, salt and pepper Green pepper sliced
teaspoon of sugar
Put the potatoes, codfish and eggs in a big pot and boil until potato done (about 15 minutes) Drain and separate Meanwhile take a frying pan and cook the onions, peppers and garlic slowly until soft and transparent. Add tinned tomato’s chopped or rough blend with sugar and cook covered on low heat for 15 minutes or so. Then add flaked fish and salt and pepper to taste. The salt fish will add plenty salt.
Put potato, sliced banana, slice of avocado, and halved egg on plate and spoon fish and tomato mixture on side. Liberally sprinkle codfish mix with Ooft! Hot Sauce It is important to eat a little of each and you will be amazed how these flavour complement each other
6 pieces lambs liver, 1 medium onion sliced, 1 fresh large tomato (or 1/2 tin chopped), half sweet pepper chopped, 3 tbs Ooft! Chipotle sauce, 1 tsp sun dried tomato paste, salt and pepper to taste, 3 tbs oil
Method: using 2 tbs oil, sweat onions and peppers and fresh tomato down until soft (if using tinned tomato add when onions soft), about 10 minutes. Dust liver strips in seasoned flour. Put aside onion mixture and add extra tbs oil and fry liver for 3 min a side. Return onion mix to pan and add Ooft! Chipotle, sun dried tomato paste, salt to taste and stir together to coat. Serve with mashed potato. Add more Chipotle sauce and sprinkle Coriander to dress.
A “doubles” is a special Trinidad street food made up of one (a singles) or two deep fried mini roti and a comfort food tasting, lightly curried, chickpea mixture. Of course being Trinidad that just the start. Add Ooft! Hot Sauce, add Tamarind sauce, add cucumber finely chopped and mixed with coriander and lime juice, add mango salsa, make it your own! The small fried roti is called a bara and the basic filling is called channa. Then you have the dressings.
Read this lovely review of Trinidad in the New York Times which highlights “doubles” in point 8 – see review
Of course doubles would not be complete without hot sauce so you can buy Ooft! here at this link
225g white flour 1 tsp yeast 1 tsp baking powder 1 tsp turmeric 1 tsp ground geera (cumin) 1/4 tsp sugar 1/4 tsp or less of salt Approx 150mls warm water (might use little more or less)
Method: Combine all the ingredients, add water gradually to make soft dough. Dough should not be to dry or to wet.. Cover 2-3tbs oil…sit for 2 hrs covered with cloth in a warm place.
Moisten hands with oil for each, use about golf ball size dough in hand, flatten into a circle… Fry on med heat, when the bara rises to surface, take your spoon and toss hot oil over bara, it should puff up a bit, turn fry till light brown in color… Have a bowl with lots of tissue and cloth to cover your bara..
Cooking Channa (I use half bag)
Cook time 20-30mins Pre soak overnight with 2tsp bicarbonate of soda…Rinse, drain well. Add garlic clove, 1 tsp (chief)curry powder and salt to taste, cook in water until tender. Drain channa, reserve the liquid…Heat oil, mix 1 clove finely chopped garlic, 1/2 onion finely chopped, 1tsp curry powder, 1-2 tbs chopped cilantro in 50ml water. Fry /sauté for 2 mins, (don’t burn the curry) Add channa to pot & stir throughly. Add the reserve liquid, you can always add more water if channa not tender..When cooked mix in 1 tsp geera, stir and set aside…
Best eaten right away, as they say in Trinidad…”On de spot” Serve as topping… mango chutney, cucumber chutney, tamarind sauce, Ooft! Of course…
Our new recipe card only available online is a wonderful rich oxtail stew served with red beans and rice. This is a traditional Caribbean favourite. If you buy larger oxtails then one per person will be plenty with the flavoursome red beans stew.