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- Dish type
- Cakes with fruit
- Mango cake
This is the first time I have tried make a Caribbean style dessert and it is amazing. Enjoy with a healthy dollop of butter and eat in the afternoon sun!
23 people made this
- 500g margarine, melted
- 170g (6 oz) sugar
- 2 large eggs
- 1 teaspoon lime juice
- 450g (16 oz) plain flour
- 1 teaspoon bicarbonate of soda
- 1/4 teaspoon salt
- 170g (6 oz) mango, cubed
- 110g (4 oz) Reggae Reggae Peanuts & Cashews, chopped
MethodPrep:20min ›Cook:45min ›Ready in:1hr5min
- Preheat oven to 190 C / Gas 5.
- Mix margarine, sugar, eggs and lime juice. Combine thoroughly with dry ingredients.
- Stir in mango and peanuts.
- Scrape batter into a 1 lb loaf tin.
- Bake until done or when a skewer inserted in the centre comes out clean.
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Levi Roots’ vegetable patties recipeLevi Roots September 8, 2009 12:29 pm
We’ve got Levi Roots’ Jamaican patties from episode 3 of the BBC2 programme Caribbean Food Made Easy. They’re packed with healthy vegetables and the kids will love them
- For the goat marinade
- 1kg diced goat – source from some supermarkets or order boneless from your butcher
- 10ml rapeseed oil
- 50g white onion finely chopped
- 25g spring onion finely chopped
- 10g garlic finely chopped
- 10g ginger finely chopped
- 8g Scotch bonnet deseeded and finely chopped.
- 2 sprigs of thyme, leaves only, finely chopped
- 10g medium curry powder
- 5g turmeric powder
- 5g cumin powder
- For the goat curry
- 200ml coconut milk
- 10g lamb bouillon
- 25ml Levi’s Reggae Reggae Jerk Marinade
- 200ml water
- 500g potatoes chopped into bitesize chunks
- Salt and crushed pimento according to taste
Levi Roots Mango Nut Bread recipe - Recipes
If you look Levi Roots up on wikipedia, you will learn these interesting nuggets of information about him : "Keith Valentine Graham (born in Content, Clarendon Parish, Jamaica, 1958), better known as Levi Roots, is a Jamaican reggae musician, chef, entrepreneur and multi-millionaire currently residing in Brixton, South London. He has performed with James Brown and Maxi Priest and was nominated for a MOBO award in 1998. He was a friend of Bob Marley when he resided in the UK and performed "Happy Birthday Mr. President" for Nelson Mandela in 1992 on his trip to Brixton. He gained widespread fame after appearing on the UK television programme Dragons' Den looking for funding for his "Reggae Reggae Sauce". He gained 㿞,000 and was on his way to huge success." Wow, sounds impressive already ! I wonder if he'd have achieved all that with his original name of Keith Graham though !
Unlike many celebrity-endorsed products, where the famous people behind the names actually have very little to do with the products themselves, Levi Roots' products are based on secret family recipes passed down from his grandmother that were initially sold exclusively at the annual Notting Hill Carnival. He's certainly come a long way since then.
Levi Roots talks about his products with such enthusiasm and culinary expertise that he'll immediately get your mouth watering : "“Ok people, pack away those winter coats and snow boots, summer is finally approaching and that means … barbecue time! There’s nothing better than enjoying good food with loved ones in the great outdoors, so with this in mind, I’ve created my very own Caribbean style of barbecue relishes designed to knock spots off those boring old traditional relishes you usually find in the supermarket. Without further ado, let me introduce my NEW Mango & Chilli and NEW Reggae Reggae Relishes. They’ll send your friends and family’s taste buds into a fabulocious frenzy this summer ! Mangoes are a West Indian favourite and if like me, you love a juicy mango then you’ll love my Mango & Chilli Relish. It’s a fantastic fruit-based sauce packed with chunks of mango and pineapple and mixed with Caribbean herbs and spices … and not forgetting, Scotch Bonnet Chillies, my secret weapon to add a fiery kick to meals. Try using Mango & Chilli Relish to jazz up some simple canapés to serve to your hungry guests whilst they’re waiting for the barbecue to fire up. I’ve used my best selling recipe to create new Reggae Reggae Relish - a sweet blend of the original Reggae Reggae flavour with tangy onions and diced carrots. Why not use it to add a ‘taste of sunshine’ to a quiche? Or squeeze onto a succulent burger, sandwich or a juicy kebab that’s fresh off the barbecue, hmm, delicious! Both of my new relishes come in a handy squeezy bottle, making them fun for the whole family to use around the barbecue. Also joining them in my new ‘squeezy’ family, alongside Reggae Reggae Tomato Ketchup, is my ORIGINAL Reggae Reggae Sauce, which is now available in a squeezy bottle too. Have a ‘squeezy’ summer everyone!” You can just hear the sunshine in his voice !
I was really looking forward to trying out these exotic-sounding relishes but when they arrived and I saw the three chilli "hot" rating on the label, I was very wary. I squeezed a little of each on to a piece of bread and took a tentative nibble. There is some heat there but it's a pleasant kick that warms your tongue and adds some depth to the flavour, not a fiery unpleasant heat that removes the roof of your mouth, makes your eyes water and has you reaching for a glass of water (all the while knowing that that is the worst thing to do !). I've never been keen on mango chutney and I was concerned that the mango & chilli relish would taste the same but it doesn't - both relishes are unlike any other relishes or sauces that I've ever tried and they're both delicious.
Even before reading Levi Roots' suggested ways of using the relishes, I'd been experimenting and found that they go with just about anything. They really liven up a dull ham sandwich, make cheese on toast into a truly delicious quick supper but also go well with fish and rice, omelettes, cold chicken salad, . They really are remarkably versatile. If I'm really hungry and can't be bothered with making something complicated to eat, just a quick squirt on a slice of bread makes an instant but satisfying snack !
Now that I've tried them, they'll be a constant fixture in my fridge, replacing the usual tomato relish and ketchup. As the man himself says, "put some music in your food". I've never tried Caribbean recipes before but these relishes make me want to try - I think I finally understand the meaning of the term soul food. Big respect to Levi Roots' granny !
Taste of London: Glorious! soups set to revolutionise those ‘feeling lazy, can’t be bothered to make lunch’ days.
I always look forward to every meal, and can therefore never settle for a nasty pre-made packet sandwich at my desk for lunch. It just feels like such a waste of a meal to do that –and seeing as I eat three times every day, why not enjoy it as best as I can!
While I cook pretty much every night, there are always those evenings when I am just too tired to think about preparing lunch for the next day, so I often end up buying something to eat at my desk. While I am lucky to be based in Soho and have so much to choose from Thai to Japanese, Mexican to Italian, it’s neither friendly on the bank balance, nor on the waistline.
Last week, I came across Glorious! and tried its new soup range. The range, which comes labeled either as ‘meal’ or ‘skinny’, will be unveiled at the Taste of London festival this week. There is a fab selection of flavours including Goan spiced tomato and lentil, Malaysian chicken and Toulouse sausage and bean and at under £2.00, they are fantastic value!
I admit that when I first saw them, I was a bit nervous that I was going to look at the ingredients at the back of the pot, and find masses of calories and loads of weird enhancers and preservatives. But, this was not the case at all! I was really impressed not to see one thing that I wouldn’t already have in my cupboards at home. I have tried two so far the Tuscan chicken and orzo meal, which was filling, tasty and warming, and the skinny fragrant Thai carrot and lemongrass.
As it was a boiling day, I thought I would really put the soup to the test by eating it outside, so I grabbed a spoon, my ‘cold’ pot of soup and hit the park. The Thai carrot and lemongrass did not disappoint, it was absolutely delicious – perfect for a cheap, healthy and quick lunch, and at only 160 calories for half a pot, even if you have the whole pot, (like I did) you have still only eaten 320 calories!
What I really like about these soups is that they are low in fat and calories but certainly not low on flavour, having Simon Gamble, Senior development chef and creator of soups and sauces, to thank for that!
The only problem is that it seems you can only buy them in Asda, Morrissons and Sainsbury’s, and I have none of those near home or work!
Either way, I think we’re going to see a lot more of Glorious! I like the choice of different flavours from around the world, the taste, the branding, the nutritional aspect, its mission statement to ‘go beyond expectations’ and the website is pretty cool too. If you’re going to Taste of London this week, then don’t forget to swing by the Glorious! stand.
Guest recipe Levi Roots: reggae reggae mango nut bread
Not content with the success of his reggae reggae sauce, Dragons den chef and entrepreneur, Levi Roots has recently launched a new range of snacks. Reggae reggae peanuts and cashews are now available to buy nationwide in Tesco and ASDA, priced at £1.29 for a 90g bag and in Holland & Barrett stores priced at £1.39.
Highlighting that nuts are not only great for snacking but can also be used as an ingredient in Caribbean Cuisine, Levi Roots has created a mango nut bread recipe using the reggae reggae nuts and has donated the recipe to Goodwins Gastro Gossip, so please let me know what you think if you try it!
Levi Roots Mango Nut Bread
Preparation Time: 20 minutes
Cooking Time: 45 minutes
- 1/2 can margarine, melted
- 6 oz sugar
- 2 large eggs
- 1 tsp. lime juice
- 16 oz all purpose flour
- 1 tsp. baking soda
- 1/4 tsp. salt
- 6 oz mango, cubed
- 4 oz Reggae Reggae Peanuts & Cashews, chopped
- Preheat oven to 375° F/190°C.
- Mix margarine, sugar, eggs and lime juice. Combine thoroughly with dry ingredients.
- Stir in mango and peanuts.
- Scrape batter into a 20cm x 10cm x 7cm / 8″ x 4″ x 3″ loaf pan.
- Bake until done or when a skewer inserted in the centre comes out clean
The Levi Roots product range includes his famous Reggae Reggae sauce, ketchup, cooking sauces, flavoured chicken and cookery books including ‘Caribbean Cuisine Made Easy’. Levi also recently presented a BBC TV series on Caribbean Cooking.
Mangoes are now grown in many tropical and sub-tropical regions and come in a wide variety of shapes, sizes and colours. They can be round, oval, kidney-shaped or egg-shaped, with yellow, green, red or purple-flushed skin. Their stones can be large or small, their skin can be thin or thick and their flesh yellow or orange, with varying degrees of fibrousness.
The majority of Asian mangoes have a delicate skin and a short shelf life. For that reason, they're flown into Britain (mainly from India and Pakistan), so are more expensive. The thicker-skinned varieties, such as Keitt and Kent, are shipped in by sea year-round. Importers follow mango seasons from country to country. The chief exporters of thick-skinned mangoes are Puerto Rico, Mexico, Israel, South Africa and Peru.
Everyone has their favourite type of mango although there's no doubt that some of the Asian varieties have a particularly fine flavour and soft, non-fibrous texture. Below is a guide to some of the main mango varieties and their seasons, but it's worth experimenting because some supermarkets now sell what they consider to be top-quality varieties throughout the year.
Alphonso (April to June), mostly from India, is often described as the king of mangoes. These thin-skinned fruits are undoubtedly delicious with their intensely flavoured, fragrant, sweet, juicy and meltingly soft flesh.
Chausan (June to August), from Pakistan, has a thin yellow skin streaked with green and the sweetest of sweet, smooth-textured flesh. It is sometimes called Honey.
Keitt and Kent (year-round), the best known thick-skinned mangoes, are modern varieties, developed in Florida in the early 20th century and widely sold in supermarkets. They come from South and Central America, The Gambia and other places. They're more fibrous than Alphonso and Kesar varieties, with a stronger sweet-sour taste that works well in Caribbean-style salsas.
Kesar (May) is a wonderfully sweet, juicy and aromatic thin-skinned mango from India and Pakistan.
Maya (mid-July to August), from Israel, has a thick yellow-blushed skin that hides sweet juicy, smooth-textured flesh.
Nam Doc Mai (February to March) is a thin-skinned sweet juicy fibreless mango from Thailand. In Thailand this variety is usually eaten ripe, but in other countries, it's often sold unripe for recipes requiring green mangoes. These can be found in most oriental supermarkets.
Tommy Atkins (year-round) is another thick-skinned mango that was developed in Florida and is now grown in South and Central America and The Gambia. It has a light fruity flavour and a moderately fibrous texture.
- Dry ingredients
- 60g Scotch bonnet, deseeded and roughly chopped
- 100g spring onion roughly chopped
- 10g thyme, leaves only
- 20g garlic, roughly chopped
- 20g ginger, roughly chopped
- 10g whole pimento
- 10g cracked pepper
- 10g soft brown sugar
- 10g salt
- 5g cinnamon powder
- 5g nutmeg powder
- Wet ingredients
- 150ml rapeseed oil
- 150ml soy sauce
- 150ml cider vinegar
- 150ml fresh orange juice
- 10ml runny honey
- 75ml lime juice
Fish crisis? Guest recipes from James Martin: It’s Tuna Tuesday…
Despite the well-known tradition for eating fish on a Friday, a whopping 15.4million Brits who used to eat fish on a Friday no longer do so. According to a poll by John West, confusion around cooking times and techniques, and a fear of choking on bones are contributing factors to this decline.
With this in mind, the tuna brand has kick-started a new initiative dubbed Tuna Tuesday, to encourage Brits to eat more fish, which will be fronted by Chef James Martin. “The UK Food Standards Authority suggests we should all be eating two fish meals a week for our health. But with the decline of the Friday fish supper, and fears about how to cook fish correctly, many of us are failing to meet this target”, stated James.
Other reasons cited for the steady decline in Fish Friday are confusion over how to prepare it and fear of injury. Worryingly, the research revealed some shocking findings:
- 2.7 million Brits don’t eat fish because they are scared they will choke on the bones
- 2.4 million don’t eat fish because they don’t like the eyes
- 1.8 million don’t eat fish because they are worried they won’t cook it properly
- And incredibly, more than 400,000 don’t eat fish because they or their kids have seen Finding Nemo!
If you are one of the many that is worried about how to prepare fish, then buy it from a fish mongers and ask them to prepare it for you if you are worried about not cooking your fish properly, just think of sushi – it’s fine to eat it raw, so as long as your fish is super fresh, you will be fine however you cook it.
If you can’t be sure how fresh your fish is, then you can always try canned fish – John West has in fact just extended its successful range of No Drain Less Mess tuna to include Tuna Chunks and individual portioned snack packs.
To help inspire you to go out and cook more fish, James Martin has devised some great recipes using canned tuna, two of which I have included below – so enjoy.
Potato and Crème Fraiche Rosti with Tuna and Goat’s Cheese
Makes: 4 Rostis
2 x 130g John West No Drain Tuna Steaks with a little spring water
1 large baking potato (about 400g)
4 tablespoons thick crème fraiche
300g goats cheese log sliced into 12 (3 per portion).
- Peel, wash and dry the potato and grate into a bowl. Place on a clean tea towel and squeeze out the water.
- Put into a bowl with the crème fraiche, egg yolks and seasoning and mix well.
- Melt the butter in a pan, divide the mixture into 4 flat cakes and cook for 3 to 4 minutes on each side.
- Top with the John West Tuna and slices of goat’s cheese and place under the grill to brown.
- Remove from the grill and serve on its own or with a dressed green salad.
Tuna with watercress, asparagus and crispy onions
2 x 130g John West Tuna Steaks with a little olive oil
2 teaspoons extra virgin olive oil
1 onion, peeled and thinly sliced into rings
2 heads baby little gem lettuce, stalk removed
1 bunch asparagus, trimmed and cooked
For the dressing
1 tablespoon Dijon mustard
2 tablespoons red wine vinegar
8 tablespoons extra virgin olive oil
- Place a sauté pan on a medium heat and add the olive oil and sauté the onion slices until golden brown and crispy. Put onto kitchen paper and allow to cool.
- To make the dressing, place all the ingredients into a bowl and whisk well, season to taste and set aside.
- Bring a pan of salted boiling water to the boil, break the egg into a cup, whisk the water to a whirlpool and lower the egg into the middle and poach for 3 to 4 minutes or until cooked. Repeat this process for all the eggs.
- Separate the leaves of the little gem lettuce, put into a bowl with the watercress and drizzle with half the dressing. Add the John West Tuna and toss lightly together.
- Place the warm asparagus on the plate. Put the mixed tuna salad on top then add the poached egg.
- Pile the onion rings on the plate and drizzle with the remaining dressing and serve.
Coconut king prawns (page 60)
From Levi Roots Food for Friends: 100 Simple Dishes for Every Occasion Levi Roots Food for Friends by Levi Roots
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- Categories: Dressings & marinades Grills & BBQ Quick / easy Appetizers / starters Main course Lunch Suppers Dinner parties/entertaining Summer Picnics & outdoors Caribbean
- Ingredients: king prawns limes red chillies coconut
- Accompaniments:Mango fruity sauce