Linford Christie may be best known for his Gold medals and success on the athletics track, but he certainly does not sprint around the kitchen. Try his delicious ackee and saltfish recipe, a well-loved family recipe. A meal he will surely be tucking back into now his stint on I’m a Celebrity is over!
Singing Sensation Beverly Knight loves her mum’s carrot cutlet so much, that whenever she makes a roast at home she cooks it up, to remind her of happy times.
Former heavyweight boxer Frank Bruno’s shares a recipe that packs a punch into your tastebuds. If you can stand the heat, try his super spicy chicken curry dish served up with rice, peas and blended with coconut milk.
Dragon’s Den success story and King of Caribbean cooking, Levi Roots, shares a delicious sunny pattie recipe, an unbeatable family recipe he swears will bowl over your taste-buds.
Olympic Gold medal winner Tessa Sanderson provides us with her family favourite twist on a classic, whipping up something special with Jamaican favourite Salt Fish.
And finally, fresh from signing with Polydor Records; future signing sensation Liam Bailey (managed by the same team as EllieGoulding, VV Brown and Gabriella Cilmi) tells us about his Gran’s corn soup which keeps him out of the takeaways!
So why not spread some Jamaican love, bring a taste of the Caribbean to your doorstep and let the good times roll!
*For each celebrity recipe received, Red Stripe made a donation to a charity of their choice.
www.RedStripe.net
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Celebrity Recipes
Beverly Knight
"My mother, Deloris Smith has made this wonderful veggie accompaniment at Christmas since she was a teenage. I love it so much that I make it whenever I make a roast at home! It always reminds me of happy times."
Carrot cutlets:
Serves 6
- 0.5lb White rice
- 3 large carrot
- 1 onion finely chopped
- Quarter pound fresh breadcrumbs
- 1clove pureed garlic
- 2 large eggs
- Salt, finely ground black pepper
- Half teaspoon dried parsley
Pre-heat oven, gas mark 4
Boil rice until v soft, sticky
Boil carrot, then mash
Finely chop your onion, add garlic
Bind all the ingredients together in a large mixing bowl, adding salt and pepper to taste.
Grease a deep medium side baking tray and add mixture, smoothing the top
Bake at gas mark 4 for 30 minutes
Remove and rest for five minutes then cut into squares and serve!
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Levi Roots - Sunny Vegetable Patties 
(Extracted from Caribbean Food Made Easy with Levi Roots, published by Mitchell Beazley, priced £17.99. Photography copyright Chris Terry)
Makes 6-8
- 1 yellow pepper, deseeded and cut into 1cm (1⁄2in) dice
- 150g (51⁄2oz) carrots, cut into 1cm (1⁄2in) dice
- 300g (101⁄2oz) butternut squash, peeled, deseeded and cut into 1cm (1⁄2in) dice
- 4 tbsp chopped fresh coriander leaves
- 4 spring onions, finely chopped
- 200g can sweetcorn, drained
- 100g (31⁄2oz) orange cheese (such as Double Gloucester), grated
- 2–4 tsp salt
- 1 x quantity Patty Pastry (see page 140)
1- ⁄2 egg, lightly beaten, to glaze
1. Preheat the oven to 200ºC/400ºF/gas mark 6.
2. Put the pepper, carrots and squash in a saucepan with a small amount of just-boiled water. Cover and cook for 4 minutes. Drain, put in a bowl and mix with all the other ingredients, except the pastry and beaten egg. Leave to cool completely.
3. Cut the pastry into 6 or 8 pieces, depending on whether you want larger or smaller patties. Roll the first piece out into a large circle, with the pastry about ½cm (¼in) thick. Put an eighth of the filling (or a sixth, if making 6 patties) on one side of the pastry, leaving about 1cm (½in) around the edge. Brush the edge with some of the egg glaze. Fold the other half of the pastry circle over the filled half and press the edges together to seal, using a fork to crimp the edges.
4. Brush the patties with the remaining beaten egg glaze, place on a baking sheet lined with greaseproof paper and cook in the oven for 25 minutes or until nice and golden on the outside as well as on the inside.
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Frank Bruno – Chicken Curry Rice & Peas Recipe
RICE AND PEAS RECIPE
INGREDIENTS:
Serves: 4-5
- 1 medium sized can red kidney beans
- 1 can coconut milk
- 2 cups of rice
- 1 small onion, chopped
- 1 clove garlic, chopped
- 1/4 teaspoon dried thyme
- 1 table spoon oil
- 1 scotch bonnet pepper (whole, do not chop up)
- Water
Drain the liquid from the can of beans into a measuring cup and add the can of coconut milk and enough water to make four cups of liquid. Place liquids in a pot with beans, onions, garlic, thyme and oil, bring to a boil. Add rice and stir for a minute. Reduce heat to Medium-Low. Place scotch bonnet pepper on top of liquid and cover tightly for 30 minutes or until rice is cooked. Remove scotch bonnet pepper before serving.
CURRY CHICKEN RECIPE
INGREDIENTS:
Serves: 4
- 2 chicken breasts
- 1/4 cup oil
- 1 cups water
- 1 tomatoes, chopped
- 1 onions, chopped
- 2 tablespoons Jamaican Style curry powder
- 1/2 clove garlic, chopped
- 1 sprig thyme
- 2 slices hot pepper (optional)
- Salt
Cut chicken breast into 1 1/2 inch cubes. Brown (fry) curry powder, onions, garlic, tomatoes, thyme and pepper in oil. Add chicken and brown (fry) for five minutes. Finally add water, lower heat, cover and simmer for 30 minutes.
Best served with white rice.
[NOTE: This is a very spicy dish]
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Tessa Sanderson (Olympic Gold Medal Winner) - Saltfish with a twist
You will need:
- Saltfish
- Spinach
- 1 bunch spring onions
- 1 onion
- 1 pkt button mushrooms
- 1 tin of coconut milk
- 4 desert spoons of olive oil
- 2oz of butter
- Thyme
- Parsley
- Chives
- 1 whole garlic
- 1 green and yellow pepper and black pepper
Tools: dutch pot or wok , blender, wooden spoon, knife and dessert spoon
Blend together: onion, spring onion, garlic, parsley, chives, thyme and peppers, and in the mean time boil out your salt fish.
Chop up your spinach and mushrooms and put to one side you will add these at the end.
Put your pot on the fire to get hot then add 2desert spoons of olive oil 0z of butter then the blended mixture fry then add your salt fish and some black pepper keep stirring but don’t mash it up and try not to let it stick if sticking add a bit more olive oil.
Now add your spinach and mushrooms and stir for a few minutes.
It is now time to add your coconut cream,2 dessert spoons of olive oil 10z of butter and black pepper stir and then simmer give it a good five min on low heat.
Your dish is now ready to serve.
You can serve it with what you want, either boiled dumplings, or fried plantain with deep fried cassava
I HAD TO THINK HARD ABOUT QUANTITY BECAUSE I JUST THROW IT ALL IN!
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Linford Christie (Olympic Gold Medal winner) – Ackee and Salt Fish 
Ingredients
- 1 x tin of Ackee
- 1 x teaspoon chicken stock powder
- 1 x onion roughly chopped
- 2 x fresh tomatoes
- ½ teaspoon Black Pepper
- 1 x knob of butter (optional)
- 1 x packet of salted cod fish.
If you like more spice you can add 1 Scotch bonnet (deseeded).
● Fill a pan with cold fresh water add salted cod fish and boil.
● Pour off water then repeat 1-2 more times, depending on taste.
● Pour fresh cold water onto fish and leave for 5-10 minutes then drain.
● Flake fish into small fine flakes.
● In a frying pan place oil and sauté onion and tomatoes until onions are soft.
● Add chicken stock powder and salt fish flakes (cod fish), mix in water and add butter.
● Cook for around 2-3 minutes then add Ackee (place on top) and sprinkle with black pepper to season and simmer on low heat for 3-5 minutes, then serve.
I prefer to serve this with fried plantains and dumplings, either boiled or fried.
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Liam Bailey (Musician) - My Gran’s corn soup
www.myspace.com/liambaileyuk
FREESTYLE MASH UP!!!!!
- Corn on the cobs cut into pieces
- Canned sweet corn
- Carrots
- Christophene
- Coriander
- Thyme
- Potatoes
- Onion
- Red pepper
- Green pepper
- Scotch Bonnet
- All spice berries
- Pepper
- Garlic
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