We’ll be uploading recipes here in case you want to recreate any of the food at home. Just click on a link to be taken to the recipe.
| Friday Night Fish Fry Rice and Peas Jerk Fish Deep Fried Plantain Jerk Marinade Hot Pepper Sauce |
Mad Hatter’s Tea Party The Giant Red Velvet Cupcake Blueberry and Lemon Curd Loaf Gingerbread Zoo Gingerbread Animals Zoo Icing |
Rice And Peas
serves 6 (generously!!)
Ingredients
1 pack Creamed Coconut
850ml Water
1 Scotch Bonnet
7 Allspice Berries
2 Sprigs Thyme
1 Clove Garlic
1 Spring Onion
½ Onion
120g Dried Black Beans
450g Basmati Rice
Instructions
- Cook black beans as per instructions on pack.
- Peel garlic.
- Chop onion.
- Bruise spring onion.
- Boil water in a large saucepan.
- Add creamed coconut to boiled water.
- Add all the remaining ingredients, except the basmati, to the saucepan.
- Bring back to the boil, cover, then turn down and simmer over a medium heat for 15 minutes.
- Meanwhile, wash the rice, in cold running water until the water is almost clear. Drain, then add to the coconut base. You may need to add some water to bring the level to about 2½cm (1in) above the level of the rice. Season again. Bring to the boil, then cover the rice immediately. Turn the heat down to its lowest level and cook for 15-20 minutes – don’t stir it, and don’t peek inside!
- Fish out the spring onion, thyme and chilli, give it a fork to stir it up, and serve immediately.
Jerk Fish
serves 1
Ingredients
1 Tilapia or similar whole, white meaty fish
Jerk Marinade (see below for recipe)
Instructions
- Cut 3 diagonal lines into the surface of the fish gently on both sides
- Rub marinade on fish
- Add oil if necessary to get a good coverage
- Leave fish to marinade for 3-4 hours, turning every hour to cover with marinade.
- Barbeque for 10 minutes on each side, or longer if the fish isn’t burning to allow the smoke flavour to penetrate the fish.
Deep Fried Plantain
serves 6 (as a side)
Ingredients
2 Plantain
Oil
Salt
Instructions
- Cut plantain diagonally into 1cm slices.
- Deep fry plantain in batches in oil until golden brown.
Jerk Marinade
yield 2 1/2 cups
note: this isn’t all that spicy, we took some chilis out of the recipe since we were cooking for so many people. if you like it spicy, add another 3-6 scotch bonnets
Ingredients
1/4 cup whole Jamaican pimento berries (allspice)
3 scotch bonnet chiles, stems and seeds removed, chopped
2 onion, chopped
4 cloves garlic, chopped
4 bay leaves, crushed
3 tablespoons chopped ginger
1/3 cup fresh thyme
1 tablespoon freshly ground black pepper
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 teaspoon salt (or more to taste)
1/4 cup fresh lime juice
1/4 cup vegetable oil
Instructions
- Roast the berries in a dry skillet until they are aromatic, about 2 minutes. Remove and crush them to a powder in a mortar or spice mill.
- Add the pimento powder and the remaining ingredients to a food processor and blend to make a thick sauce. Store in the refrigerator for a month or more.
Hot Pepper Sauce
yield approx. 500ml
Ingredients
12 Scotch bonnet chillies
50g Brown sugar
50g Salt
20g Garlic
10g Mustard flour
1/2 tsp Turmeric
1/2 tsp Ground cumin
1 1/2 tbsp Cornflour
500ml Malt vinegar
Instructions
- Put the chillies and garlic in a hot oven and cook until the chillies are very well browned.
- Remove the stalks from the chilies and chop roughly.
- Than combine everything with the vinegar in a large saucepan, and boil for 10 minutes.
- Take off the heat and blend until smooth.
- Pour into glass bottles.
The Giant Red Velvet Cupcake
(equivalent to 25 normal sized cupcakes) – this requires a giant cupcake cake mould, which you can buy on ebay for cheaps.
Ingredients
10oz/280g self-raising flour
4 tbsp cocoa
1 tsp bicarbonate of soda
8floz/220ml buttermilk (you can use single cream if you can’t find buttermilk)
2 tsp vinegar
1 tsp vanilla extract
2 tbsp red food colouring
4oz/120g butter at room temperature
12oz/340g caster sugar
2 large egg
And for the cream cheese frosting that sandwiches the two pieces together (if making a giant cupcake) and is for the topping:
11oz/300g cream cheese
2oz/60g butter at room temperature
1 tsp vanilla extract
12oz/340g icing sugar
Instructions
- Preheat the oven to 170C/325F/gas mark 3. Line a 12-hole cup cake tin with cases OR grease your giant cup cake mould with butter.
- In a large bowl, whisk together the flour, cocoa, bicarb and a pinch of salt. In a mug, mix the buttermilk, vinegar, vanilla and red food colouring.
- Beat the butter and sugar together until pale and fluffy. Beat in the egg a little at a time. Mix in a third of the flour mixture, followed by half the buttermilk mixture, then another third of the flour, the rest of the buttermilk and finally the last of the flour mixture.
- Divide the mixture between the paper cases OR giant cupcake mould. Bake for 20 minutes, until risen and springy – don’t overcook them (for the giant cupcake mould, I’d cook for 35 – 40 minutes).
- Cool on a rack. Whilst cooling whizz all the cream cheese frosting ingredients together in a food processor. Chill for an hour or so before using. Spread on top of the cupcakes and sandwich the two pieces of Giant cupcake together. Decorate as you like with red hearts, glittery pieces, red flowers…..go crazy field trippers!
Ingredients
175g softened butter , plus extra for greasing
100ml tub Greek yogurt
2 tbsp lemon curd
3 eggs
zest and juice 1 lemon
200g self-raising flour
175g golden caster sugar
85g of blueberries
140g icing sugar
Instructions
- Heat oven to 160C/140C fan/gas 3.
- Grease a 2lb loaf tin and line with a long strip of baking parchment.
- Put 100g yogurt, 2 tbsp lemon curd, the softened butter, eggs, lemon zest, flour and caster sugar into a large mixing bowl.
- Quickly mix with an electric whisk until the batter just comes together.
- Scrape half into the prepared tin.
- Weigh 85g blueberries from the punnet and sprinkle half into the tin, scrape the rest of the batter on top, then scatter the other half of the 85g berries on top.
- Bake for 1 hr 10 mins-1 hr 15 mins until golden, and a skewer poked into the centre comes out clean.
- Cool in the tin, then carefully lift onto a serving plate to ice.
- Sift the icing sugar into a bowl and stir in enough lemon juice to make a thick, smooth icing. Spread over the top of the cake.
Ingredients
250 g unsalted butter
200 g dark muscovado sugar
7 tbsp golden syrup
600 g plain flour
4 tbsp ground ginger
2 tsp bicarbonate of soda
Instructions
- Heat oven to 200C / fan 180C / gas 6.
- Melt the butter, sugar and syrup in a pan.
- Mix the flour, bicarbonate of soda and ground ginger into a large bowl, then stir in the butter mixture to make a stiff dough. If it won’t quite come together, add a tiny splash of water.
- Put a sheet of baking paper on your work surface and roll about one quarter of the dough to the thickness of two £1 coins.
- Cut out the shapes, then slide the gingerbread, still on its baking paper, onto a baking sheet.
- Repeat with remaining dough, re-rolling the trimmings.
- Bake all the biscuits for 12 mins or until firm and just a little darker at the edges.
- Leave to cool for a few mins to firm up.
- Remove from baking paper and cool completely on a cake rack.
Ingredients
2 egg whites
500 g icing sugar
2 tsbp clear vanilla extract
1-2 tsp water as required
Food coloring pastes
Instructions
- Put the egg whites in a large bowl, sift in the icing sugar, then stir to make a thick, smooth icing.
- Add the vanilla extract and water to reach the deisred consistency.
- Separate into batches and mix in food colorings.
- Fill the corner of each sandwich bag with the icing, avoiding air bubbles.
- Snip a tiny (1-2 mm) hole in the corner of the bag.
- Pipe the icing onto the biscuits.
field trip 