Free Recipes

Try out some tasty recipes

Looking to explore the flavors of the Caribbean? Look no further than these delicious and free Caribbean recipes! Whether you're a meat-lover, vegetarian, or vegan, there's something for everyone to enjoy. Get ready to embark on a culinary journey like no other!

Jerk Roasted Beetroot

1. Wash and chop 6/8 beetroot into wedges.
2. Place in a roasting tin on parchment paper.
3. Drizzle olive oil over wedges then sprinkle half
packet of Tan Rosie Jerk Rub.
4. Place in oven on medium heat and cook for 20 mins
or until cooked.

Sweet Pepper Pizza

Ingredients:

x1 Pizza Base (I’ve used wholemeal)

Half Red Bell Pepper

3 Tablespoons of Tan Rosie Caribbean Sweet Pepper Sauce

Mozzarella Cheese and Parmesan Cheese (Vegan Cheese if preferable)

1 handful baby spinach

1 large Portobella Mushroom sliced

Method:

Spread the Sweet Pepper Sauce onto the pizza base.
Layer the spinach, mushrooms, cheese, bell peppers onto pizza base.
Place on the shelf of your oven and bake on a high temperature (gas mark 8) for 10 mins.
Place a few dollops of sweet pepper sauce around the pizza and serve.
Yum!

Oven Baked Jerk Chicken

Oven baked Jerk Chicken

Ingredients:

8 Chicken thighs, skinned
2 Tbs olive oil
1 pkt Tan Rosie’s Jerk Rub

150ml Chicken stock

Method:

In a non metal dish place chicken thighs
Massage chicken thighs with olive oil and Tan Rosie’s jerk rub.
Cover and leave to marinade for at least 2 hours or overnight.
Preheat oven to gas mark 7
Place Chicken thighs in a roasting tin, cover with foil.
Place roasting tray in oven and roast for 30 minutes.
After 30 minutes remove foil and continue to roast for a further 15 minutes.
After this process remove from oven and place on a serving platter and cover.
To create the sauce, pour chicken to roasting tin and mix through with the pan juices, reduce down to thickened consistency.
Pour Sauce over chicken thighs and serve.

Aubergine & Mushroom Salmon en Croute

Aubergine & Mushroom Salmon En Croute

Ingredients for pastry:

550g/1lb 3½oz puff pastry, at room temperature

flour, for dusting

Ingredients for Salmon:

675g/1lb 8oz salmon fillet, skinned

1 Jar of Tan Rosie Aubergine & Mushroom Pesto & Spread

1 large free-range egg, beaten

Method:

1. Preheat the oven to 200C/400F/Gas 6.

For the salmon en croute, preheat a large baking tray in the oven.

2. Unroll one pack of pastry and roll a little longer until it is about 2cm/¾in larger all around than the piece of fish (check that it will fit on the baking tray, you may have to place it diagonally.)

3. Place the pastry on top of a sheet of baking parchment so that you can easily slide the pie onto the hot baking tray.

4. Place the salmon on the centre of the pastry and spread with the pesto. Brush the edge of the pastry with beaten egg.

5. Roll out the second pack of the pastry to a rectangle slightly larger than the first one so that it drapes over the fish and filling.

6. Carefully lift it over the salmon, trim off any excess and press the edges well to seal.

7. Re-roll the pastry trimmings thinly and cut out pastry decorations if liked – such as little fishes. Brush the pastry with beaten egg.

8. Carefully slide the pie onto the preheated baking tray on the non-stick baking paper, and bake for 35-40 minutes, or until golden-brown both on top and underneath.

9. Allow to rest for 10 minutes before serving.

Enjoy

Aubergine & Mushroom on Toast

Fabulously easy and just as tasty – try it!

Ingredients:

1 Jar Tan Rosie Aubergine & Mushroom Pesto & Spread

Crusty bread of your choice

Method:

Cut your bread and lightly toast Spread on the pesto and enjoy You can also top with freshly sliced Parmesan cheese too!

Tip:

Try with avocado or scrambled egg. Yummy!

Grilled Lime Tuna

Ingredients:

2 Fresh Tuna Steaks

1/2 packet Tan Rosie Caribbean Roast Lime Chicken Rub

3 tbsp Olive Oil

x2 Fresh Whole Limes

Method:

In a bowl place the rub, oil and the zest and juice of 1 lime. Mix and make into a paste. Coat the paste onto the tuna and leave to marinade for 2 hours in the fridge. Heat a grill pan and fry the tuna steaks for 2/3 minutes either side (depending on your preference). Slice some lime for garnish and zest some extra lime over the tuna. Serve with your choice of new potatoes cous cous and fresh greens.

Garlic & Pepper Chicken

Ingredients:

4 Chicken portions or 1kg chicken wings/legs

1 tbsp Olive oil

1 tbsp Soya sauce

1 tbsp Tan Rosie’s Garlic & Pepper Sauce (HOT)

Pinch of salt and pepper

1 Garlic clove finely chopped

1 Shallot finely chopped

Method:

Make a couple of slashes on each chicken portion

Place chicken in a bowl

Next massage the mixture into the chicken pieces

Leave for a couple of hours or overnight preferably

Place in a baking tray and cook for 40 minutes or until cooked on gas mark 7

Serve with basmati rice and a green salad

Aubergine Cous Cous

Aubergine & Mushroom Cous Cous Salad

Ingredients:

200g Cous Cous (Giant cous cous is pictured, optional)

1 jar Tan Rosie Aubergine & Mushroom Pesto

Method:

Prepare the cous cous in accordance to packet instructions. Tip: instead on plain water add vegetable stock!
Mix through a few tablespoons of the pesto.
Serve with a light green salad and enjoy!