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Recipes

These are some of our fantastic recipes we have put together for you to enjoy
[[ recipeID=recipe-8kqcg939h, title=Chickpea, courgette and aubergine curry ]]

 

June 25th, 2021

[[ recipeID=recipe-8kqcf062f, title=Speedy Spicy Hummus ]] 

 June 25th, 2021

 

[[ recipeID=recipe-8kmysscbc, title=Bacchanal glazed salmon fillets ]] 

 

 January 14th, 2021

 

 

[[ recipeID=recipe-8kmytpi4i, title=ITAL Soup ]] 

 

     

    January 14th, 2021 

     

     

    Chickpea, courgette and aubergine curry

    I love making a good vegetable curry! Curries are easy to make, comforting and delicious. This vegan aubergine, courgette and chickpea curry is one of my all-time favourites. I’m a big fan of flavoursome yet creamy curries and this recipe ticks all the boxes. 

    Servings: 4 Dinner

    Keywords: Healthy , vegan

    • Prep Time: 10 mins
    • Cook Time: 20 mins
    • Total Time: 30 mins

    Ingredients

    Instructions

    Ingredients

    • 1 Large Aubergine cubed
    • 1 Medium Courgette Cubed
    • 1 tbsp olive oil
    • 1 teaspoon salt and pepper
    • 1 tbsp Olive Oil
    • 1 Onion (diced)
    • 2 Cloves garlic minced or crushed
    • 2 tsp Taino Bacchanal Sauce
    • 1 Ginger grated
    • ½ Teaspoon ground coriander
    • ¼ Teaspoon ground cumin
    • ½ Teaspoon turmeric
    • 1 ½ Teaspoon Garam masala
    • 400 ½ g Chopped/diced tomatoes
    • 240 ½ g chickpeas cooked and drained
    • 400 ½ ml coconut milk
    • 1 Teaspoon Salt
    • 1 ½ Tablespoon parsley or coriander chopped

    Instructions

    1. Wash and cube the aubergines and courgettes (I don’t peel them and like to leave the skin on), then throw them on a baking sheet, drizzle with some olive oil, and season with ground black pepper and salt. 
    2. Roast in the oven at 200°C (390°F) for about 10-15 minutes or until golden, flipping every a few minutes while they're being roasted. 
    3. Heat olive oil in a large pot or pan, and sauté the onion until it becomes golden and translucent. Add garlic, ginger, and bacchanal sauce and cook for a couple of minutes. Then add the spices and cook for 30 more seconds. 
    4. Add a can of chopped tomatoes, a can of chickpeas, and a can of coconut milk. Reduce heat, cover with a lid, and let it simmer for 5 minutes. 
    5. Stir in the aubergine and courgette, remove from heat and serve over white basmati rice. 

    Speedy Spicy Hummus

    Of course, you can buy hummus at any shop, and we all do, but for the cost of a can of chickpeas you can make a batch to your desired spiciness in 5 minutes! It’s worlds better and lower in sodium than shop bought hummus! Try it, I totally think you’ll love it! 

    Servings: 4

    Keywords: Vegan, Chickpeas , fresh, Healthy

    • Prep Time: 5 mins
    • Cook Time: 10 mins
    • Total Time: 15 mins

    Ingredients

    Instructions

    Ingredients

    • 400 g Can Chickpeas
    • 80 ml Extra virgin olive oil
    • 1 - 2 Garlic Cloves (Peeled and Crushed)
    • 1 lemon (Juiced) and 1/2 zested
    • 3 tbsp Tahini
    • Passa Passa Sauce
    • Mixed crudités
    • Toasted Pitta bread

    Instructions

    1. Thoroughly rinse the chickpeas in a colander under cold running water. Put one spoonful of the chickpeas to the side and tip the rest into the large bowl of a food processor along with 60ml of the oil and blitz until almost smooth.  
    2. Add the garlic, lemon and tahini along with 30ml water. Blitz again for about 5 mins, or until the hummus is smooth and silky. 
    1. Add 20ml more water, a little at a time, if it looks too thick. Season and transfer to a bowl. Swirl the top of the hummus with the back of a dessert spoon and drizzle over the remaining oil, Taino Passa Passa sauce and remaining chickpeas. Serve with crunchy crudités and toasted pitta bread, if you like.  

    Bacchanal glazed salmon fillets

    Where do I start with these Bacchanal Glazed Salmon fillets? I think I just said it all! I don’t know which was the best part: the juicy salmon with crisp and charred edges, or the flavour of this sauce. Who would’ve thought salmon and bacchanal sauce could go together so incredibly well?


    You can’t go wrong with this glaze and this delicious meal really fast and ever so easy

    to cook. It’s great as a midweek meal or for lunch prep so perfect for busy people

    who enjoy quick freshly cooked healthy and tasty food.





    Servings: 2

    Keywords: Fish, fillet, Glazed

    • Prep Time: 20 mins
    • Cook Time: 7 mins
    • Total Time: 27 mins

    Ingredients

    Instructions

    Ingredients

    • 2 Salmon Fillets
    • 1 Jar of Taino Bacchanal sauce
    • Sea salt and freshly ground pepper
    • Olive Oil
    • 2-3 knobs of butter - (melted)
    • 1 tablespoon honey (optional)
    • Fresh lemon or lime slices to garnish (optional)
    • Finely sliced spring onions and chilli to garnish (optional)

    Instructions

    1. Place the salmon fillets in a dish, season with salt and pepper and poursome of the bacchanal sauce over them. Cover with cling film and set asidein the fridge to marinate for at least 20 minutes or overnight if you havetime.2. Combine half of the jar of bacchanal sauce with the melted butter and twotablespoons of water. If also you like your glaze sweet and sticky stir in atablespoon of honey. Set aside.3. Place a large frying pan over a medium heat and add a splash of oil. Whenhot, add the salmon, skin side down. Cook for 2-3 minutes until nicelyseared, and then pour in the bacchanal sauce marinade and cook for afurther minute or so, until the salmon fillets are opaque halfway up thesides. Turn them over and cook on the other side for 3–4 minutes, bastingwith the sauce so that the salmon is well coated. Add a splash of water ifthe sauce is too thick.4. Serve the salmon fillets on individual plates, spooning over any bacchanalsauce left in the pan. Garnish with fresh lemon or lime, finely sliced springonions and fresh chilli slices (optional). 

    ITAL Soup

    The recipe that I have chosen is a winter family favourite and is my modern interpretation of the traditional Jamaican “Saturday soup”. Ital food is the plant-based diet followed by many in the Rastafarian movement. 


    Caribbean soups are usually full of chunky pieces of exotic vegetables like yam, eddoes and chayote squash. This recipe however, can be made with ingredients that you would find in your local supermarket, it’s quick, easy and yet packed full of flavour and healthy goodness. I hope that you enjoy it and that it becomes a favourite with your family as it has with mines. 

    Servings: 6

    Keywords: Soup , ITAL, Fresh , Healthy

    • Prep Time: 20 mins
    • Cook Time: 30 mins
    • Total Time: 50 mins

    Ingredients

    Instructions

    Ingredients

    • 3 Tbsps vegetable oil
    • 1 Medium sized onion, peeled and finely chopped
    • 2 Stalks celery, finely chopped
    • 4 Cloves garlic, minced (or 2 tsp garlic puree)
    • 1 Tbsp fresh ginger root, minced (or used ginger ready pureed)
    • 1 Tsp dried thyme
    • 1 Large knob of butter (used plant-based for dairy-free/vegan)
    • 2 Tbsps brown sugar
    • ½ Tsp ground turmeric
    • ½ Tsp ground allspice/pimento
    • ½ Tsp ground nutmeg
    • 1 Tsp cayenne pepper
    • 1 Large sweet potato or half a butternut squash, peeled and diced*
    • 1 Courgette finely chopped
    • 1 Large carrot (or 2 small), peeled and finely chopped*
    • 1 Large parsnip (or 2 small), peeled and finely chopped*
    • 2 L vegetable stock (from bouillon or stock cube is fine)
    • 200 ml Coconut milk
    • 1 Tbsp of Taino Passa Passa hot sauce (substitute with cayenne pepper, paprika or fresh chillies to taste)
    • 1 Fresh hot chilli pepper (seeds removed), optional
    • 50g/2 Handfuls of Fresh spinach, chopped
    • Salt and black pepper to taste
    • Finely chopped red sweet pepper to garnish (optional)

    Instructions

    1. Heat the oil in a large pot over medium heat. Fry onion and celery until just soft (should take only a few minutes) then add garlic, ginger, and sugar. Cook 5 minutes, until the onion is tender. 2. Mix in carrots, parsnips, and potato/butternut squash and add the large knob of butter. Season the vegetables with the turmeric, allspice/pimento, cayenne pepper and nutmeg. Reduce the heat and cook everything down slowly for about 10 minutes to release the flavour from the root vegetables. 3. Mix in courgette, Passa Passa hot sauce, fresh chilli (optional) and pour in the vegetable stock. Bring to a boil, reduce heat to low, and simmer 15 minutes, or until the vegetables are really tender. 4. Remove soup from heat stir in spinach and coconut milk and using a hand/stick blender, blend the soup until smooth. You can continue to simmer the soup if you want it to be thicker. Season with salt, black pepper and extra Passa Passa hot sauce if you like you soups nice and spicy. 5. Serve with crusty bread or corn tortilla chips and enjoy. This can be made in advance for dinner parties or if meal prepping and it freezes really well too.