Sweet Potato Shepherd’s pie

IMG_6411I was brought up on sweet potato, so it has been a staple in my diet from the beginning, I have to say it’s good to see it taking off in such a big way here  in Ireland. This one is so good and all I did was use what ever I had available in my kitchen. I’m actually so proud of how it came out and I hope you like it to where ever you are.

Serves  4

Ingredients

1 tsp paprika
1 tsp black pepper
1/2 tsp salt
1 tsp cayenne powder
1 tsp tandoori spice mix (optional)
1 tsp of The Caribbean Dub’s Hot pepper sauce ( optional)
400g turkey mince
1 cougette diced
1 small onion diced
1 large carrot diced
1 tsp cococnut oil
100g petit pois peas
1 large sweet potato peeled and diced.
450 grams of chicken stock

Method

First we do our prep. Preheat an oven at 175 c. Put the sweet potato in a pot of boiling waterseason with a little salt ( you could actually do this hours before).

In a pan add 3/4 tsp of oil add the turkey mince, cook until there is no pinkness and remove.

In the same pan add the all spices to the rest of the oil. Make sure to keep the heat on medium. Add the onion, carrots, petit pois and Courgette and sweat for a few minutes. If your pan is starting to dry out simply add water.

Add the stock and cook for another few minutes, take off the heat and place in a baking dish.

When the sweet potato is cooked drain off the water and mash the potato. Season with salt and pepper and spread the mashed potato over a the turkey mix.

Place in the oven and cook for 25/30 minutes.

For extra crispiness I place under the grill for 5 minutes then serve.

Hope you enjoy this one as it was all me!!

Thanks for reading TCDub xxx

Papaya, Pawpaw or Pupaw

IMG_4943For me growing up in the Caribbean gave me the opportunity to pick a lot of fruits that I am now forking out a fortune for. My mam had a Papaya  tree in the garden and that was among one of my favourite fruits. Me and my brothers would collect almonds ourselves. Weirdly I can’t remember what my favourite sweet would’ve been at that time but I can list about 10 fruits. I guess it’s a cultural thing. Even now I would eat a fresh mango over any sweet.

This was one of my favourite fruits growing up. It’s a tropical fruits and for a while there I actually thought that I didn’t like it as the quality we were getting in Tesco’s was so bad. It was half the size of the ones I remembered and it was what we would call force ripe in Montserrat (picked when the fruit was too young).

I found a little shop just off the Ilac I think the owner is Pakistani well his cricket banter points in that direction. They do the nicest Papayas so sweet. Why am I taking about this fruit.. Well it’s good for you!

The papaya is a melon like fruit with yellow-orange flesh enclosed in a thin skin that varies in color from green to orange to rose. You could actually cook the green papayas in soups and such but that’s another story. Papayas are a rich source of vitamin A and C. One half of a small papaya can provide 150% of the recommended daily dietary intake of Vitamin C. It is low in calories, fat-free, cholesterol free, and a good source of potassium, folate, and fibre.

So next time you having a fruit salad why not add a little something from the tropics.

See you tomorrow! Thanks for reading TCDud xxx

 

Chilli beef stacks

IMG_6393

Sometimes I get such a craving for chilli. It’s literally up there with one of my all time favourite meals. I like to mix it up with what I have it with so I could end up having it with brown rice, baked potato, chips, sweet potato but there is always a salad always. Here’s a recipe that I sort of put together myself.

Serves  4 

Recipe

1 tin of kidney beans in chilli

1 tin of chopped tomato

1 large sweet potato (sliced in to 1 cm circles)

1 brown onion (finely diced)

1 tablespoon of coconut oil

1 or 2 avocados ( sliced)

1 lime (cut into wedges of 4)

400 gram lean minced beef

1 red chilli peppers (sliced)

1 tsp chilli powder

1 tsp smoked paprika

1 tsp cayenne pepper

Salt and pepper to taste

Makings of a garden salad (cucumber, lettuce, tomato, scallions)

1 tsp TheCaribbeandub’s hot sauce optional (will be available to buy soon)

Method

In a preheated oven add the sliced sweet potato with 1/2 tbsp of coconut oil, salt, pepper and roast  at 180 c  for 25 mins. Make sure to turn half way through.

In a pan melt the remaining coconut oil, add the spices and gentle fry for a 2/3 minutes.

Add the diced onion and cook for a further  1 minute.

Add the beef and cook until brown.

Stir in the chopped tomato and  kidney beans. Now would be the time to add the Hot sauce if you dare.

Let this simmer for 15 mins or until the sauce has thickened.

Prepare the salad adding the diced avocado, lime and  chilli to the mix,

Plate up and enjoy.

Thanks for reading xxx

TheCaribbeandub.