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Vinidaloush with plantain and coconut fungee
Fruit and vegetables
2 sprigs fresh
thyme
1 small bunch flatleaf
parsley
1 small bunch
fresh coriander
4
spring onions
10
garlic
cloves
1 green
chilli
or 1 Scotch bonnet, depending on how much heat you like
6 small Caribbean seasoning
peppers
(about 20g/¾oz), or a mix of red, yellow, and/or green mini sweet
peppers
½ white
onion
4
bird's-eye chillies
, thinly sliced
1 very ripe (dark brown/black)
plantain
, peeled and roughly chopped
pinch fresh
thyme
leaves
Tins, packets and jars
400ml tin
coconut milk
300g/10½oz coarse cornmeal or
polenta
Cooking ingredients
10g/⅓oz fresh
bay leaf
400ml/14fl oz cold pressed
rapeseed oil
, or any neutral oil
salt and freshly ground
black pepper
200ml/7fl oz
sherry vinegar
5 tbsp green
seasoning
(see above)
2 tsp ground
allspice
1 tsp
cumin
seeds
1 tsp
coriander seeds
2 large pinches
sea salt
freshly ground
black pepper
300ml/½ pint
stock
of your choice
1 tsp Caribbean
curry powder
big pinch salt and coarsely ground
black pepper
2 tbsp clear
honey
Dairy, eggs and chilled
unsalted
butter
, for turning/swirling
120g/4¼oz cold unsalted
butter
, diced
Meat, fish and poultry
2.4kg/5lb 5oz
pork belly
, deboned, skin on, skin and flesh scored
pork
cooking juices
Other
remaining marinade
Back to recipe
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