Recipes
Rummanco condiments can be used to make many tasty meals and snacks. Here are some mouth-watering recipes using our condiments for you to enjoy.
Click on the links below to go to each recipe:
Chickpea & potato curry (vegetarian)
Curried chicken salad wrap
Spicy sweet potato, spinach and coconut soup
Caribbean hotpot
Jerk chicken
Jerk poached salmon
Fresh Tomato Salsa
Dead Good BBQ sauce
Chickpea & potato curry (vegetarian)
(Using Rummanco Hot Chilli Sauce and
Rummanco Pineapple and Roast Onion Relish)
INGREDIENTS:
2 tablespoons olive oil
1 onion, chopped
1 garlic clove, chopped
1 teaspoon dried thyme
½ teaspoon Rummanco Hot Chilli Sauce (optional)
1½ tablespoons Jamaican curry powder
1 - 2 baking potatoes, peeled and chopped into 2.5cm chunks
1x 400g tin of Chickpeas
I tablespoon vegetable bouillion
300ml hot water
salt and fresh ground black pepper to taste
1 heaped tablespoon Rummanco Pineapple and Roast Onion Relish
1. Heat the olive oil in a deep heavy-based saucepan. Add the onion and garlic and fry gently for approximately 5 minutes until the onion is softened but not browned.
2. Add the thyme, chilli sauce and curry powder and fry, stirring, for 1 minute. Add the potatoes and chick-peas to the pan and stir to coat in the onion mixture.
3. Add the water and vegetable bouillion. Bring to the boil, reduce the heat and simmer for 15 - 20 minutes or until the potato is tender. Add more water if the mixture becomes dry. Taste to check the seasoning and adjust as necessary.
4. Mix in the Rummanco Pineapple and Roast Onion Relish to taste.
5. Serve with roti and/or plain boiled rice.
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Curried chicken salad wrap
(Using Rummanco Mango & Raisin Chutney)
INGREDIENTS:
2 cups shredded cooked chicken
Creamy curried dressing (see below)
4 flour tortillas
A couple of handfuls of mixed salad leaves
Creamy curried dressing
2 tablespoons Rummanco Mango & Raisin Chutney
1 teaspoon Jamaican curry powder
4 tablespoons plain yoghurt
1. Whisk together the chutney and curry powder in a small saucepan. Bring to boiling over medium heat. Cook, stirring occasionally, 2 to 3 minutes. Remove from heat and leave to cool.
2. Stir in the yogurt. Scrape into a small bowl and mix together with the chicken. Refrigerate until required.
3. Heat oven to 190C/350F/ Gas mark 5.
4. Wrap tortillas in aluminum foil. Warm in the oven for approximately 10 minutes.
5. Remove tortillas from oven. Lay a warm tortilla on a plate, place some salad leaves in the middle and then spoon some of the chicken on top. Fold in sides of tortillas; roll up tightly from the bottom. Serve immediately.
Variations
* Substitute yoghurt with mayonnaise if preferred.
* Substitute chicken with turkey
* For a vegetarian alternative, replace with a mixture of chickpeas and cooked, diced new potatoes
If you would like to make your own Jamaican curry powder here’s a good recipe: -
4 teaspoons ground coriander
4 teaspoons ground turmeric
4 teaspoons ground ginger
4 teaspoons freshly ground black pepper
1 teaspoons ground cardamom
1 teaspoon ground cinnamon
1 teaspoon ground fenugreek
Mix all ingredients together. Store in an airtight jar. Makes about 6 tablespoons.
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Spicy sweet potato, spinach and coconut soup
(Using Rummanco Hot Chilli Sauce)
INGREDIENTS:
I tablespoon vegetable oil
1 onion, finely chopped
1 teaspoon Rummanco Hot Chilli Sauce
2 teaspoons ground ginger
2 cloves garlic, crushed
1.2 litres (2 pints) vegetable stock
750g (1lb 11 oz sweet potatoes, peeled and diced
250g (9oz) sliced button mushrooms
1 x 400ml can coconut milk
1 x 225g pack of baby spinach
Juice of a lime or lemon
1. Heat the oil in a saucepan and fry the onion until soft. Stir in the ginger and garlic.
2. Add the vegetable stick, sweet potatoes and mushrooms and chilli sauce and simmer for about 10 minutes or until tender.
3. Add the coconut milk and spinach and simmer for 2-3 minutes or until the spinach just starts to wilt.
4. Stir in the lemon on lime juice and season to taste.
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Caribbean hotpot
(Using Rummanco Hot Chilli Sauce)
INGREDIENTS:
2 tablespoons plain flour
1 teaspoon salt
½ teaspoon freshly ground black pepper
1.8 kg chicken thighs
2 tablespoons olive oil
1 large onion, finely chopped
2 garlic cloves, crushed
250g sweet potato, peeled and diced
240g carrots/2 medium carrots, peeled and thickly sliced
150g/2 sticks of celery, finely chopped
1 plantain/green bananas peeled and sliced (optional)
50g red lentils
1.5 litres/6 cups stock
1 teaspoon Rummanco Hot Chilli Sauce
150g pasta (macaroni or shell pasta)
1. Combine flour, half the salt and half the pepper in a shallow dish. Toss the chicken in the flour and shake off the excess.
2. Heat oil in a large saucepan. Cook the chicken in batches until brown all over. Set aside.
3. Lower the heat and add the onion and garlic to the same pan and cook until the onion is soft. Add the sweet potatoes, carrots and celery. Stir until the vegetables are lightly coated with the oil.
4. Add the plantain/bananas if using, lentils, chicken, stock, remaining salt and pepper and Rummanco Hot Chilli Sauce. Bring to the boil and simmer gently, covered for 15 minutes.
5. Add the pasta. Bring to the boil and simmer, covered for 10 minutes.
6. Serve sprinkled with parsley if desired
Variation
Can use lamb or beef instead of the chicken
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Jerk chicken
(Using Rummanco Caribbean Jerk Seasoning)
INGREDIENTS:
4 large chicken breasts
2 to 3 teaspoons jerk seasoning
1. Wash the chicken thoroughly and pat dry. Remove the skin if desired.
2. Smear the jerk seasoning all over the chicken, place in a bowl and leave to marinate in the fridge for 2 to 3 hours or overnight.
3. Preheat the grill. Brush the chicken with oil and grill for about 10 minutes on each side or until the chicken is cooked through. Alternatively, bake in a moderate oven.
This seasoning can be used with other meats such as pork or lamb or with fish.
Serve with rice or could be sliced and used in sandwiches.
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Jerk poached salmon
(Using Rummanco Caribbean Jerk Seasoning)
INGREDIENTS:
1 tablespoon Rummanco Caribbean Jerk Seasoning
1 x 400ml tin of coconut milk
2 skinless salmon fillets
Fresh coriander
1. Heat a frying pan over a medium heat. Add the jerk seasoning and cook for a few seconds.
2. Gradually stir in the coconut milk and bring to a simmer.
3. Add the salmon fillets, cover and simmer for 7-8 minutes
4. Serve garnished with a handful of chopped coriander and with cooked long grain rice.
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Fresh Tomato Salsa
(Using Rummanco Scotch Bonnet & Tomato Relish
and Rummanco Hot Chilli Sauce)
INGREDIENTS:
2-3 medium sized fresh tomatoes (from 1 lb to 1 1/2 lb), stems removed, finely diced
1/2 red onion, finely diced
2 tablespoons Rummanco Scotch Bonnet & Tomato Relish
Juice of one lime
Handful of chopped coriander
Salt and pepper to taste
½ teaspoon Rummanco Hot Chilli Sauce (optional)
1. Chop the fresh tomatoes. Combine with the remaining ingredients in a bowl. Taste and adjust seasoning. If not hot enough, add the hot chilli sauce.
2. Let sit for an hour for the flavors to combine.
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Dead Good BBQ sauce
(Using Rummanco Hot Chilli Sauce)
INGREDIENTS:
5 tablespoons cider vinegar
2 tablespoons mustard powder
120g brown sugar
2 tablespoons water
1 tablespoon Rummanco Hot Chilli Sauce
2½ teaspoon soy sauce
Knob of butter
In a saucepan, mix together the cider vinegar, mustard powder, sugar, water and chilli sauce and simmer gently for 25 minutes.
Add soy sauce and butter and simmer for 5 minutes.
Use to brush over ribs or chicken in the last 5 – 10 minutes of cooking to create a sweet, hot and sticky glaze.
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