Jerk Enoki Mushrooms with Rice & Peas & Baked Plantain
Ingredients
Rice & Peas
- 1 tbsp olive oil
- 1/2 medium sized onion chopped
- 2 minced garlic cloves
- 240 ml coconut milk
- 200 g washed basmanti rice or brown rice
- 400 g kidney beans
- 1 sprig thyme
- 1/4 scotch bonnet
- salt & pepper to taste
Jerk Mushrooms
- 3 tbsp jerk seasoning
- 4 dates or 1/2 tbsp of maple syrup
- 1 tbsp tomato purée
- 1 tsp vinegar
- Frying oil
- Handful of enoki mushrooms
- 1/2 cup all purpose flour
- 1/2 cup cornflour
- 1 tsp baking powder
- 1/2 cup water
Baked Plantain
- 1 plantain peeled and cut into slices
- 1 pinch salt
Salad
- handful of rocket washed and seasoned to taste
- 1/2 Avocado cut into slices
Instructions
Rice & Peas
- Sauté onion and garlic in olive oil before adding coconut milk and washed rice
- Add kidney beans, thyme and chilli and season with salt and pepper accordingly and boil
- Once boiled, reduce heat and cover until fully cooked
Jerk Mushrooms
- Blend jerk seasoning, dates, tomato purée, vinegar together and add dash of water if necessary
- In a bowl mix the flour, cornflour, baking powder and water until smooth
- After cutting ends of mushrooms and washing them, cover them in flour mixture and dip into oil to fry
- Once fried, dry them off any excess oil
- Heat up jerk mixture and then in a bowl, mix mushrooms in until fully covered
Baked Plantain
- Pre heat oven to 200C
- Add slices to a tray and cook each side until golden
- Once cooked, sprinkle with salt and serve
- Once all the above are cooked, serve with avocado slices and seasoned rocket and enjoy!
Notes
- If you can't find any enoki mushrooms, you could replace it with shiitake mushrooms.
- When making the jerk seasoning mixture, you can always check whether it is too spicy for you or not. If it is, you can always add a bit more of maple syrup.