BEAR'S ACKEE-DO DUBPLATE MASHUP

BEAR'S ACKEE-DO DUBPLATE MASHUP

Whoa! What have we here? This is an Ackee-Do Dubplate Mashup! I dared to experiment with Jamaican, Welsh and Chinese influences! It's a bit of this 'n’ that! Ha ha! But it works somehow! WOW!

Let's get to the…

INGREDIENTS

1 Tofu block in a carton

1 Garden peas can

1 Ackee can

1 Red onion

1 White onion

A handful of baby plum tomatoes

5 - 6 Chestnut mushrooms

1 Green chili

1 Red chili

6 or more finger chilies

Broccoli

The rest of the seaweed

3 Garlic cloves

PREPARATION

Wash the onions, chilies, garlic and tomatoes. Pat them down with a paper towel.

Wash the mushrooms and pat them down with a paper towel too.

Take about a handful of broccoli - 2 handfuls, if you're cooking for 2 or 3! Check the broccoli florets for infestation and give the broccoli a good rinse. Add the broccoli to pot/pan/dish on its own.

Get a deep pan/dish and put some coconut oil within. Of course, you can use a tablespoon of another oil such as extra virgin olive oil, rapeseed or rice bran oil.

Slice the onions into rings and add it to the pan/dish with the coconut oil.

Cut the chilies and garlic cloves in small pieces. Cut the tomatoes in half. Place the chilies, garlic, and tomatoes in one bowl for the time being.

Cover the seaweed with cold water for a minimum of 6 minutes

Slice the mushrooms and place on a paper towel.

Open the Ackee can and drain. And once drained place in a baking tray.

Open the garden peas can and drain. Open the tofu carton, carefully remove the tofu and rinse. I used a soft tofu but you could use a harder one. And cut in slices. If the tofu is soft then it doesn't matter how you cut it.

Drain the seaweed and place aside. I used a large mug to soak the seaweed and once drained, I placed the seaweed back into the mug.

Now we're ready to get cooking..,

THE METHODOLOGY

Introduce a high enough heat to sear the onions. Once the onions have wilted, add the mushrooms… Reduce the heat once the mushrooms have wilted and browned; add the garden peas.

Add the bowl of tomatoes, garlic, and chilies to the onions and mushrooms. Mix so that the ingredients get cooked evenly. Introduce a medium heat to the broccoli. Turn the oven on and preheat for about 5 minutes at 210 (electric). Stir the broccoli - don't let them burn. If the broccoli starts to brown then add a little bit of water to prevent burning; add about a tablespoon of water.

Keep mixing the onions, mushrooms, etc. Add the tofu and mix. Then place the Ackees in the oven and reduce the temperature to around 190 (electric). Now add the seaweed to the onions, mushrooms, etc. If you find that the mixture is burning and/or sticking to the bottom of the pan/dish, add about 2 tablespoons of water. Season with black pepper, turmeric, and coriander. You shouldn't need to add salt as the seaweed is salty enough. Give the mix one final stir to infuse the seasoning. Remove from the heat and cover.

Keep turning the broccoli and maintain its composure i.e. al dente. Once the florets are a darker shade of green, it's time to remove the heat and then transport to the main pan/dish to keep warm.

It's time to…

PLATE UP

Remove the broccoli and arrange them on a plate or plates. I placed the florets to the left in a line and then placed the stalk on the opposite side.

In the middle, I made a bed with the main dish. I then removed the Ackees from the oven and placed them on top of the main dish.

Enjoy!

It can serve 2 to 3.

FOOD BIGOTRY

Please, do not fear Ackees that come in a can that can be bought from any decent supermarket or specialist shop.

Ackees are only dangerous when handled incorrectly. Ackees come from a pod that opens up to reveal the fruit. If the pod is forced open then the toxicity will remain. The gasses are released when the pod opens naturally. And therefore, the Ackees, the yellow flesh - if you will - are safe to eat.

There's no way Ackees would be commonplace in good supermarkets if it was a danger. Think of Ackee as you would rhubarb; the rhubarb leaves are deadly and people have been known to die from rhubarb leaves poisoning. Yet we can pick rhubarbs from our gardens and prepare it ourselves or buy it in a can at the supermarket.

Don't be afraid to give Ackees a try! If you're new to Veganism and you miss eating scrambled eggs then Ackees will do it for you! Or it should do!

THE INFLUENCES

My folks are from Jamaica and I used to be a lover of Jamaica's national dish, Ackee, and Saltfish which is usually served up with boiled or fried dumplings, green banana, and yams.

Being a Londoner, I used to love my Chinese takeaways. I appreciated how the vegetables were cooked, al dente. And, the Welsh influence came from watching a food show that featured the use of seaweed in popular Welsh dishes. I would love to go to Wales to learn more about the use of seaweed in cooking. That's it. I still have lots to learn and I love learning!

I called this dish “Ackee-Do Dubplate Mashup” because the tofu got mashed in the process; I thought the tofu would be harder. Plus, I enjoy the martial arts; Aikido is a Japanese martial art and tofu comes from both Japan and China. It takes me back to watching martial arts movies growing up. I also used to listen to Dub Reggae a lot in my youth.  

Love,

Bear XOXOXOXOXO

BEAR'S EASY PEASY LAZY LENTIL AND MUSHROOM SOUP

Bear's Easy Peasy Lazy Lentil & Mushroom Soup

Ingredients:-

3 Vegan Vegetable stock cubes.
4 to 6 Chestnut mushrooms.
1 Red onion.
2 Garlic cloves.
3 to 4 finger chillies.
1 small can of Garden peas.
1 standard can of Lentils.
1 a handful of Seaweed.

The Method

Preparation is the key!

Before you start cooking, prepare the pot or deep pyrex dish by adding a knob of coconut oil. Don't worry about it in its solid state. Or, alternatively, you could use rapeseed or rice bran oil.

Finely chop the onion and add to the pot or deep dish. We're not ready to apply heat yet.

Slice the mushrooms thinly - you don't have to be precise. Slice the chillies and garlic.

Soak the seaweed in water for about 6 minutes then drain.

Now's the time to put the heat on the onions; medium heat. You want to saute the onions and then add all of the sliced mushrooms, add some of the chillies and garlic - 60% in, 40% held back. Keep stirring to cook evenly until golden brown. You're going to add the rest of the chillies and garlic a little later. If you find that the mixture is burning then remove from the heat intermittently.

The reason why I add about 60% of the sliced chillies and garlic is because the different cooking durations creates a layered taste sensation. The chillies are so intense when cooked longer and  lightly cooked is like an echo, if you will.

Once the mixture is golden brown,  mushrooms well cooked, you can remove from the heat. Measure 200 ml of water and pour into the mix. Now add the 3 vegetable stock cubes; it makes for a wonderful taste explosion! Return to the heat, gently mix the stock cubes until they fully dissolve. Be careful not to burn! Open the cans of lentils and garden peas, drain well. I tend to give canned vegetables a little rinse under cold water.

Add the garden peas and lentils, mix well. Add a pinch of pink Himalayan salt - yes, I'm using low salt vegetable stock! So, you should find that a pinch of salt is enough. Add black pepper, then about 80% of the seaweed. Keep stirring... And, if necessary, remove from the heat. At this point the mixture is quite thick, add a further 100 ml of water.

Keep mixing to make sure there are no clumps/lumps... Add the rest of the chillies and garlic. Stir... Add cayenne pepper to taste, add half a teaspoon of turmeric, a sprinkle of thyme and give it a final stir. Add a lid to the pot/deep dish, reduce the heat and leave for about 2 to 3 minutes. You're looking for a gentle simmer and nothing more.

Remove lid, give the mixture one last good stir to make sure that nothing is sticking to the bottom. Turn off the heat and serve. Now sprinkle a bit of cayenne pepper on top. Add the rest of the seaweed on top to garnish.

Enjoy!

It can serve 2 or 3 at a stretch!

Love,

Bear XOXOXOXOXO