This recipe makes 10 covers
You'll need:
This Caribbean jerk mari base marinade is a brown liquid made from a carnival of spices and citrus fruits. Superb when used on chicken, salmon, steak, vegetables, fish and kebabs. Each pack makes approximately 83 servings. Halal certified and suitable for vegans, vegetarians and coeliacs.
This vegetable stock powder mix is manufactured from only the finest ingredients and is ideal for use as a partial or total replacement for fresh vegetables, particularly in soups, sauces, gravies and pie fillings. Each 1kg tub makes approximately 62.5 litres. There are two tubs in this catering pack.
Ingredients
Cuban Picadillo
Vegan Mince - 500g
Green Pepper (diced) - 200g
Red Onion (diced) - 100g
Tinned Chopped Tomatoes - 400g
Sliced Green Olives - 90g
Raisins - 40g
Cider Vinegar - 15ml
Coriander Leaves - As Required
Black Eye Beans - 200g
Major Caribbean Jerk Mari Base - 100g
Coconut Rice
Method
- In a large pan, cook mince with pepper and onion over medium-high heat for 5 minutes. Stir in tomatoes, Major Caribbean Mari Base olives, raisins and vinegar; bring to a simmer.
- Reduce heat; simmer, uncovered, until raisins and beans are softened, 5-6 minutes.
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Wash the rice well under cold running water to remove any excess starch and transfer to a saucepan with a tight-fitting lid.
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Mix the coconut milk and stock together and pour it over the washed rice.
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Cover the saucepan with a lid and bring the rice to a boil on a high heat.
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Once vigorously boiling, change to a low heat, cover with the lid and simmer for 10 minutes, or until the water level is the same as the top of the rice.
- At this point, turn the heat off and leave the rice to rest for 10 minutes, keeping the lid on. Use a wooden spoon to fluff up the rice before serving. Add salt, sugar and pepper to taste.
- Serve and enjoy!
