Supplies
- 200g Raw King Prawns 1tbsp Green Seasoning
- 3 Soft Tacos 150g Plain Flour
- 1tbsp Lemon Pepper Seasoning 1tbsp Black Pepper
- 1tsp Salt
- 1tbsp Garlic Granules
- 1tsp Old Bay
- 10-15 Pimento Seeds, Crushed
- 1/2 Lemon Zest 1 Large Egg
- 500g Cooking Oil 4tbsp Mayo
- 1tbsp Lemon Juice Lemon For Garnish
- 1 Spring Onion, Chopped Finely
- 100g White Cabbage, Shredded
- 2tbsp White Wine Vinegar Bby@Packslight.Com
- 3tbsp Honey
- 1 Spring Onion, Chopped Finely
- 100g White Cabbage, Shredded 2tbsp White Wine Vinegar
- Scotch Bonnet Slaw
- 2tbsp Brown Sugar
Steps
- Add your prawns to a bowl, then add the green seasoning, half of the lemon zest, a pinch of the crushed pimento and a pinch of salt and pepper. Mix well and set aside.
- In a large bowl add the flour, lemon pepper seasoning, black pepper,
- Salt, garlic granules, old bay and the remaining pimento seeds then mix. In another bowl crack your egg into it, season with salt and pepper. Whisk.
- Add the seasoned prawns into the flour mixture and coat the prawns. Now add the floured prawns into the egg and then back into the
- Seasoned flour making sure the prawns are completely covered.
- Heat your oil to 170-180c in a deep pan and once hot enough carefully add your prawns and fry until golden brown then drain on kitchen towel.
- Add the cabbage, spring onion, vinegar, salt, pepper and honey to a bowl and mix together
- Add the cabbage, spring onion, vinegar, salt, pepper, scotch and sugar to a bowl and mix together
- Toast your tacos and then build your dish
Supplies
- 4 lamb cutlets
- 1tsp ginger, garlic & pimento seasoning
- 1/2tsp smoked paprika
- Sprinkle of salt & black pepper
- 2 garlic cloves, finely chopped
- 2tbsp olive oil
- Spring onion for garnish
- 1tsp jerk marinade
- 50g red apple, diced finely
- 1/2 shallot, diced finely
- 1/4 sweet pepper, diced finey
- 3tbsp brown sugar
- 1tbsp white wine vinegar
- 20g salted butter
- 1tsp jerk marinade gabby@packslight.com
- 50g fresh pineapple, diced finely
- 1/2 shallot, diced finely
- 1/4 sweet pepper, diced finey
- 3tbsp brown sugar 1tbsp white wine vinegar
- 20g salted butter
Steps
- Place the lamb into a bowl then add the ginger, garlic & pimento seasoning, smoked paprika, salt & black pepper, garlic and olive oil. Using your hands rub all of the seasonings over the lamb and set aside.
- Brush some oil into the griddle pan then heat. Once hot place the cutlet into the pan and grill for a few minutes on each side. Once cooked remove from the heat and allow to rest for 5 minutes then serve with your sauce.
- Heat the butter into a frying pan then add the shallots, apple, sweet pepper and jerk marinade. Fry until soft then add the sugar and vinegar. Season with salt, pepper, reduce until sticky
- Heat the butter into a frying pan then add the shallots, pineapple, sweet pepper and jerk marinade. Fry until soft then add the sugar and vinegar. Season with salt and pepper and reduce until sticky
- Serve the lamb cutlets with the sauces or one sauce of your choice
Supplies
- 1 pineapple, peeled & diced into chunks 4tbsp brown sugar
- 1tsp vanilla paste
- 1/2tbsp cinnamon
- Zest from 1/2 lime 200ml pineapple juice 20g unsalted butter
- 170g plain flour
- 20g coconut (desiccated)
- 100g caster sugar
- 100g unsalted butter, diced into cubes pinch Himalayan salt
- 200ml fresh vanilla custard
Steps
- Place the flour and butter into a large mixing bowl then lightly crumble together using both hands until you have a sand like consistency. Now add the sugar plus coconut then mix well and set aside.
- Place some butter in a large pan and melt. Add the chopped pineapple, sugar, vanilla, lime zest and cinnamon. Cook for a few minutes then add the pineapple juice and cook for 5-6 minutes until the pineapple is soft and the liquid has reduced by half. Add the pineapple to a heat proof dish followed by the crumble mix. Bake in the oven for 25-30 minutes or until golden and bubbling.
- Once cooked serve with ice cream or custard.