A spicy, full-flavoured vegetarian main from Beca Lyne-Pirkis’ new book
Jerk spicing is a traditional Jamaican dish that is very spicy but also full of flavour. I came up with this recipe when I hosted a vegetarian meal and wanted to serve something that any vegetarian and meat-eater would happily tuck into. Be warned, this is spicy! But coupled with my rice and peas and pineapple salsa recipe, these three dishes balance each other impeccably.
For the marinade:
1-2 jalapeno or scotch bonnet chillies
1 tbsp thyme
1 tbsp ground allspice
4 garlic cloves
A large bunch of spring onions
1 tbsp brown sugar
½ tsp ground nutmeg
Juice of ½ lime
1 orange juice
100ml white wine vinegar
3 tbsp soy sauce
3 tbsp rapeseed oil
1 large cauliflower
2 peppers (any colour)
Make the marinade first by blending all the jerk sauce ingredients together until smooth.
Chop the cauliflower up into florets and peppers into similar sized pieces.
Place the jerk sauce in a saucepan and bring to the boil. Reduce to a simmer, then add the cauliflower and peppers and cook for 5 mins.
Place the vegetables and sauce on a foil-lined roasting tray and roast in a preheated oven for 20 mins at 200C.
Serve with rice and peas, and pineapple salsa.
Recipe: Beca Lyne-Pirkis
From Bwyd Beca—My Food