{"id":19851,"date":"2023-01-23T10:00:00","date_gmt":"2023-01-23T10:00:00","guid":{"rendered":"https:\/\/www.mostlyfood.co.uk\/?p=19851"},"modified":"2023-01-13T12:04:40","modified_gmt":"2023-01-13T12:04:40","slug":"chef-collin-browns-jackfruit-curry","status":"publish","type":"post","link":"https:\/\/www.mostlyfood.co.uk\/index.php\/chef-collin-browns-jackfruit-curry\/","title":{"rendered":"Chef Collin Brown\u2019s Jackfruit Curry"},"content":{"rendered":"<p class=\"yiv9350901648x_elementToProof\"><span class=\"yiv9350901648x_ContentPasted0\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-19852 alignright\" src=\"https:\/\/www.mostlyfood.co.uk\/wp-content\/uploads\/2023\/01\/Turtle-Bay-logo.jpg\" alt=\"Turtle Bay\" width=\"249\" height=\"84\" srcset=\"https:\/\/www.mostlyfood.co.uk\/wp-content\/uploads\/2023\/01\/Turtle-Bay-logo.jpg 547w, https:\/\/www.mostlyfood.co.uk\/wp-content\/uploads\/2023\/01\/Turtle-Bay-logo-300x101.jpg 300w, https:\/\/www.mostlyfood.co.uk\/wp-content\/uploads\/2023\/01\/Turtle-Bay-logo-150x50.jpg 150w\" sizes=\"auto, (max-width: 249px) 100vw, 249px\" \/> Collin Brown and Executive Chef at Caribbean-inspired restaurant chain Turtle Bay. He is an award-winning, world class chef from Jamaica who has been on TV screens (including Netflix\u2019s The Final Table), previously owned fine dining restaurants in London, and caters for A list celebs like Beyonce and Nathalie Emmanuel (who happens to be <\/span><span class=\"yiv9350901648x_markbwlsg91hg yiv9350901648x_ContentPasted0\">vegan<\/span><span class=\"yiv9350901648x_ContentPasted0\">).<\/span><\/p>\n<p>To stay healthy and spiritually connected to the earth, Rastas eat\u00a0<strong>a natural diet free from additives, chemicals, and most meat<\/strong>. The style of primarily vegan eating is known as Ital\u00a0cooking. Rastas commonly say, \u201cItal is vital,\u201d pointing to how the diet got its name.<\/p>\n<p>Many of Collin\u2019s recipes \u2013 true to the Caribbean \u2013 use tinned coconut milk, white and spring onions, scotch bonnet chilli peppers and fresh thyme, so make sure your cupboard is stocked.<\/p>\n<h4><strong><img loading=\"lazy\" decoding=\"async\" class=\" wp-image-19853 aligncenter\" src=\"https:\/\/www.mostlyfood.co.uk\/wp-content\/uploads\/2023\/01\/Jackfruit-Curry.jpg\" alt=\"Jackfruit Curry\" width=\"566\" height=\"377\" srcset=\"https:\/\/www.mostlyfood.co.uk\/wp-content\/uploads\/2023\/01\/Jackfruit-Curry.jpg 818w, https:\/\/www.mostlyfood.co.uk\/wp-content\/uploads\/2023\/01\/Jackfruit-Curry-300x200.jpg 300w, https:\/\/www.mostlyfood.co.uk\/wp-content\/uploads\/2023\/01\/Jackfruit-Curry-768x512.jpg 768w, https:\/\/www.mostlyfood.co.uk\/wp-content\/uploads\/2023\/01\/Jackfruit-Curry-150x100.jpg 150w\" sizes=\"auto, (max-width: 566px) 100vw, 566px\" \/><br \/>\nJackfruit Curry<\/strong><\/h4>\n<p>Serves 4 people<\/p>\n<ul>\n<li>1 tin jackfruit\u00a0in water<\/li>\n<li>1 tin coconut milk<\/li>\n<li>1 tin green lentils (cooked)<\/li>\n<li>150g sweet potato, chopped into cubes<\/li>\n<li>100g chopped onion<\/li>\n<li>50g chopped spring onion<\/li>\n<li>2 cloves garlic\u00a0\u2013 finely chopped<\/li>\n<li>5g chopped scotch bonnet pepper<\/li>\n<li>15g fresh thyme<\/li>\n<li>15g freshly grated turmeric<\/li>\n<li>1 tablespoon coconut oil<\/li>\n<li>1 teaspoon salt<\/li>\n<li>20g spice mix\u00a0(see recipe below)<\/li>\n<li>1 bunch of coriander \u2013 chopped<\/li>\n<li>1 bunch of parsley \u2013 chopped<\/li>\n<li>1 teaspoon oregano<\/li>\n<li>lemon zest<\/li>\n<li>1\/2 teaspoon pimiento<\/li>\n<\/ul>\n<h4><strong>Method<\/strong><\/h4>\n<ol>\n<li>Drain Jackfruit and add to a bowl. Marinade jackfruit by adding onion, spring onion, garlic, fresh thyme, scotch bonnet, spice mix, salt, coriander, oregano, pimento, parsley and lemon zest. Set aside.<\/li>\n<li>Preheat your sauce pan over medium heat and add coconut oil until it melts.<\/li>\n<li>Add fresh turmeric to the pan and saut\u00e9 for one minute.<\/li>\n<li>Add the marinaded jackfruit mixture to the hot coconut oil and turmeric. Stir fry for 5 minutes then add coconut milk, add sweet potatoes and lentils, and simmer for 25 minutes.<\/li>\n<li>Garnish with fresh coriander and serve with rice and peas.<\/li>\n<\/ol>\n<h4><strong>Chef Collin\u2019s Caribbean Spice Mix <\/strong><\/h4>\n<p>Ingredients \u2013 mix together and store in an airtight jar<\/p>\n<ul>\n<li>1 teaspoon nutmeg<\/li>\n<li>1 tablespoon paprika<\/li>\n<li>1 tablespoon dried basil<\/li>\n<li>1 tablespoon dried parsley<\/li>\n<li>1 tablespoon chilli powder<\/li>\n<li>1 tablespoon cumin<\/li>\n<\/ul>\n<p>Visit Turtle Bay here <a href=\"https:\/\/turtlebay.co.uk\">https:\/\/turtlebay.co.uk<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Collin Brown and Executive Chef at Caribbean-inspired restaurant chain Turtle Bay. He is an award-winning, world class chef from Jamaica who has been on TV screens (including Netflix\u2019s The Final [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":19852,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3481,287],"tags":[3638,3869,3871,232,3870,2331],"class_list":["post-19851","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food","category-recipes","tag-caribbean-curry","tag-colin-brown","tag-jackfruit-curry","tag-spicy","tag-turtle-bay","tag-vegan"],"_links":{"self":[{"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/posts\/19851","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/comments?post=19851"}],"version-history":[{"count":4,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/posts\/19851\/revisions"}],"predecessor-version":[{"id":19859,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/posts\/19851\/revisions\/19859"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/media\/19852"}],"wp:attachment":[{"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/media?parent=19851"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/categories?post=19851"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/tags?post=19851"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}