Escovitch Fish

Ingredients

3 Red Bream
Juice of 1 Lime
2 tbsp Frank&Co Fish Seasonin’ Rub
1 tsp Sea Salt
Rapeseed Oil 

Ingredients for Escovitch Sauce/Liquor

1 Large Onion Sliced
1 Red Bell Pepper Sliced
1 Green Bell Pepper Sliced
2 tbsp Frank&Co Escovitch Pickle
75 ml White Wine Vinegar
1 tsp Oil for cooking

Flour for Dusting


250g Plain Flour
1 tbsp Frank&Co Fish Seasonin’
½ tsp Sea Salt

Method

  1. Clean and wash fish. Score the fish 3 times on each side with a sharp knife and place on a plate.
  2. Drizzle with freshly squeezed lime juice and sprinkle with fish seasonin’ and salt on each side of the fish and leave to for ½ hour.
  3.  Mix all the ingredients for the escovitch sauce in a bowl and set aside.
  4.  Mix the flour, fish seasonin’ and salt on a plate.
  5.  Dust the fish in the flour mixture and shake off any excess before frying.
  6. Pour oil in a heavy based frying pan so it is approximately 1cm deep for shallow frying. Heat the oil until it is around 180°c.
  7. Fry the fish for 5 minutes on each side, until golden brown. Remove from the pan and place on a paper towel to soak up any excess oil.
  8. Strain the escovitch vegetable mixture through a sieve and reserve vinegar. In a clean frying pan heat 1 tsp oil. Add the vegetable mixture and cook on a low to medium heat for 5-7 minutes. Reduce the heat to low, then add the reserved vinegar cover and cook for a further 3 minutes.
  9.  Place the fried fish in a serving dish and pour the hot vegetable mixture over the fish.

Serve with fried dumplings, plantain and rice and peas. 

Escovitch Fish

 

Roast Fish

Ingredients

3 Red Bream
1 Large Onion Sliced
Juice of 1 Lime
2 tbsp Frank&Co Fish Seasonin’ Rub
1 tsp Sea Salt
Rapeseed Oil

Method

  1. Preheat oven to 200°c.
  2. Clean and wash fish. Score the fish 3 times on each side with a sharp knife and place in an oiled oven dish.
  3. Drizzle with freshly squeezed lime juice.
  4. Sprinkle fish seasonin’ and salt on each side of the fish.
  5. Arrange the onion around the fish and sprinkle with ½ tsp fish seasonin’.
  6.  Drizzle the fish with rapeseed oil and cover the dish with foil.
  7. Roast in hot oven for 50 minutes.
  8. Remove the foil after 25 minutes, return to the oven and cook for a further 25 minutes until golden brown.

Serve with hard dough bread and salad.       

 

Jerk Chicken and Coriander Sauce

Ingredients

500g Boneless Chicken Thigh
1-2 tbsp Frank&Co Jerk Seasonin’
1 Sliced Onion
1 tbsp Dark Soy Sauce (optional)
½ tsp ground Black Pepper
½  tsp Salt

  1. Place the chicken in a bowl with the other ingredients and rub in well, all the chicken pieces should be well coated.
  2. Transfer the chicken and seasoning into a bag, seal and refrigerate at least 3 hours or better still overnight.
  3. Pre-heat oven to 180c
  4. Place the chicken and onions into a roasting tin, make sure the chicken is on top of the onions.
  5. Roast in the oven for 90 minutes check after an hour and turn if necessary.

When the chicken is cooked it should have a red brown hue. Serve with rice and peas and a good splash of Frank&Co Jerk Sauce.

Coriander Sauce

Ingredients

Reserved onions from seasoning
3-4 tbsp finely chopped coriander
350 ml water
Salt to taste

Method

  1. Reserve the onions used to marinate the chicken and put in a small sauce pan.
  2. Approximately 1 hour into the roasting of the chicken there should be a good amount of stock in the tin, pour the stock onto the onions and add about 350 ml of water. Whilst the chicken is still in the oven, bring the sauce to the boil and leave to simmer for 15 minutes.
  3. Add the chopped coriander and leave to simmer and reduce for 30 minutes.
  4. Take the saucepan off the hob and blend the sauce with a stick blender until smooth.
  5. Taste and adjust the seasoning…serve with the jerk chicken. 

Dips

Frank&Co Scotch Bonnet Jelly is really versatile, try some of these dips.

 

Soya  Dip
3 tsp Scotch Bonnet Jelly
4 tsp Soya Sauce
1 tsp Cider Vinegar
Blend all ingredients and serve.

 

Tangy Dip
2 tbsp tsp Scotch Bonnet Jelly 
1 tbsp White Wine Vinegar 
Blend all ingredients and serve.

 

Jerk Mayo Dip

1 Part  Jerk Sauce

1 Part Mayonnaise

Blend all ingredients and serve.

 

 

Soya Dip | Variation
3 tsp Scotch Bonnet Jelly
4 tsp Soya Sauce
Juice of 1 Lime
Blend all ingredients and serve.

 

Chilli Tomato Sauce Dip
1 part Chilli Tomato Sauce
2 parts Mayonnaise
Blend all ingredients and serve.

Great sauce served with seafood or burgers.

Curry Mutton 

This recipe uses Frank&Co Green Seasonin’ Rub to create an authentic Caribbean style curry bursting with flavour!

Ingredients

 

600g Mutton or Goat 

2½ tbsp Frank&Co Green Seasonin’ 

1 tbsp Curry Powder 

1 Onion Chopped 

2 Tomatoes Chopped 

3 Cloves Garlic Chopped 

4 tbsp Vegetable Oil 

1 tbsp White Wine Vinegar 

2 tsp Soya Sauce 

400ml Water 

Salt and Pepper to taste. 

 

Method

 

  1.  Prepare meat by washing with water. 
  2.  Place meat in a bowl then add sprinkle on Green Seasonin’ Rub and coat all the meat by massaging in well. Add the onion and garlic. Seal bowl with cling film and leave for 3 hours or preferably overnight to marinate. 
  3.  Heat oil in a heavy based saucepan, add the marinated meat including the onions and garlic. Add the curry powder,  tomatoes and white wine vinegar. Cover and cook over medium heat for 20 minutes.
  4.  Boil water an leave to cool for a minute, add water to the saucepan with soya sauce. Sprinkle a little salt and pepper according to taste.  
  5. Stir the pot after an hour  and add more water if required. Cook over a low to medium heat for another hour or until the meat is tender.  

Serve with white rice and salad. 

Rice and Peas 

This is a quick and convenient recipe for rice and peas that does away with soaking red peas and cooking beforehand. Follow the recipe to the letter for rice and peas full of flavour.

Ingredients

250g Long Grain Rice
20g Coconut Cream
400g Tin Red Kidney Beans
1 Vegetable Stock Cube
½ Tsp Salt
Pinch of Dried Thyme
270 ml Water

Method

  1.  Wash the rice and transfer to a saucepan.
  2.  Add all the dry ingredients.
  3.  Pour in the tin of kidney beans including the water.
  4.  Add the water and stir the pot.
  5.  Bring the covered pot to a gentle boil.
  6.  Simmer on a low heat for approximately 5 minutes.
  7.  Turn down the heat to low and steam for 20-25 minutes.

Serve with any curry or stew.

Spicy Beans 

Ingredients

 

To cook the beans
1 Cup Dried White Beans
25g Creamed Coconut
1 Scotch Bonnet Pepper
750ml Water

 

To cook the spicy beans
2tbsp Vegetable Oil
1 Onion Chopped
5 Cloves Garlic Chopped
¼ tsp Asafoetida (optional)
125g Tomato Passata
1½ tsp Frank&Co Green Seasonin’
2 tsp Soya Sauce
150ml Water
1 tsp Red Wine Vinegar
Salt & Pepper to taste

 

Method

  1. Soak the beans overnight.
  2. In a pressure cooker add, water, beans, creamed coconut, whole scotch bonnet pepper and a pinch of salt and pepper and cook for 25 minutes. In a saucepan for 45 minutes or until beans are tender. (Do not burst the scotch bonnet pepper and discard when the beans are cooked).
  3. Fry onions, garlic, and asafoetida for 10 minutes until golden brown.
  4.  Add tomato passata and Frank&Co Green Seasonin’, cook for 5 minutes.
  5. Add beans with liquor, water and vinegar cook gently for 20 minutes. Check pot occasionally and stir to prevent sticking.
  6. Add soya sauce, salt and pepper to taste and cook for a further 20 minutes.

Serve with pasta or rice.

Ackee and Saltfish

Try this recipe using Frank&Co Fish Seasonin’ to create an authentic Ackee and Saltfish dish full of flavour!

300g Boneless Salt Fish
1 Tin Ackee
1 Onion
3 Cloves Garlic
4 Tomatoes
1 Red Pepper
2 tsp Frank&Co Fish Seasonin’
½ tsp Frank&Co Hot Pepper Sauce
1 tsp Cider Vinegar
½ tsp Thyme
½ tsp Black Pepper
½ tsp Salt
1 tbsp Butter
3 tbsp Vegetable Oil

Method

  1. Rinse the salt off the fish with water and soak overnight, changing the water twice before cooking.
  2. Dice the onions, tomatoes and red pepper. Finely chop the garlic.
  3. Heat the oil in frying pan add the fish and fry for about 5 minutes.
  4. Remove the fish from pan and add the butter, onions and garlic, cook on a low heat for 5 minutes. Add more oil if required.
  5. Add the tomatoes and fish seasonin’, cook for 10 minutes.
  6. Add the red pepper, cook for 5 minutes.
  7. Add the fish, hot pepper sauce and cider vinegar. Taste and add salt if required. Cover and cook on low to medium heat for 10 minutes.
  8. Drain the ackee and stir gently into the pot. Sprinkle with black pepper and thyme, check and adjust seasoning, cook for 5 minutes until the ackee  is warm through.
    Serve on a bed of white rice.

Ackee  Sweet Potato and Butter Bean Dish

We love to cook this vegetarian dish it’s full of goodness and flavour.

Ingredients

2 tbsp Vegetable Oil
1 Onion Chopped
2 Cloves Garlic Chopped
3 Tomatoes Chopped
1 Sweet Potato 
1 Red Bell Pepper
1 tsp Mustard Powder
1 tsp Jerk Rub
2 tbsp Frank&Co Green Seasonin’
1 tsp Salt
1 tsp Sugar
1 tsp Garlic Powder
1 tsp White Wine Vinegar
600 ml Water
1 400g Tin Butter Beans
1 540g Tin Ackee

Method

  1. Using a heavy based frying pan heat the oil and add chopped onion and garlic, sauté on a low to medium heat for 10 minutes until soft.
  2. Add the tomatoes, mustard powder and jerk seasonin’, cook for 10 minutes stirring occasionally to prevent sticking.
  3. Peel and wash the sweet potato and cut into chunky 2 inch pieces. Deseed, wash and chop the sweet pepper into 1 inch pieces and add to the pan. Stir everything together and cook for 10 minutes with the pan covered.
  4. Add the green seasonin’, salt, sugar and garlic powder. Stir everything together then add the water. Bring the pan to the boil then simmer on a low to medium heat. Cook uncovered for 30 minutes stirring occasionally until the sauce has reduced to half and the sweet potatoes are al dente.
  5. Drain the butter beans, add to the pan.  Stir in the white wine vinegar and cook for 10 minutes.
  6. Drain the Ackee then add to the pan and stir in gently trying not to break up the Ackee. Taste and adjust the seasoning as required. Cook for 5 minutes until Ackee warmed through.
    Serve on a bed of white rice.

Pan Fried Chicken

This chicken dish is full of flavour with the fresh taste of the spices and the accompanying vegetables.

Ingredients

1kg Chicken Breast
2 Onions
6 Cloves Garlic
2 inch piece of Ginger
300g Mushrooms
1 Red Pepper
1 tsp Mixed Herbs
1 tsp White Wine Vinegar
1 tsp Frank&Co Green Seasonin’
1 tsp Sugar
3 tbsp Vegetable Oil

Marinade

1 tsp White Wine Vinegar
1 tbsp Frank&Co Green Seasonin’
1 tsp Sea Salt
½ tsp Dark Soya Sauce
¼ tsp Black Pepper
1 tsp Chilli Paste (optional)

Method

  1. Wash and dry the chicken. Cut each breast into four pieces. Put the chicken into a bowl and add the wet ingredients of the marinade to coat the chicken, then rub in the remaining dry ingredients. Leave to marinate for an hour.
  2. Meanwhile chop the onions, finely chop the garlic and ginger.
  3. Wash and chop the red pepper into 1 inch pieces and slice the mushrooms.
  4. Heat a large heavy based frying pan over medium heat and add the oil.
  5. Sauté the onions, garlic and ginger for 10 minutes until soft, stirring to prevent sticking.
  6. Add the sugar, green seasonin’ and white wine vinegar and stir.
  7. Add the chicken pieces stir to coat the chicken and cook over medium heat for 10 minutes.
  8. Add the mushrooms, sweet pepper and mixed herbs. Stir all ingredients together. Cover the pan for 5 minutes, then remove lid and cook for a further 30 minutes until the chicken is tender.
    Serve on a bed of rice.

 

 

 

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