Caribbean Lentil Dip
A jerk-spiced take on Lentil Dip, built on coconut and thyme and finished the way we like it....
A jerk-spiced take on Mushroom Dip, built on lime and garlic and finished the way we like it. Ready in about 55 min and easily enough for 6 people.
Free to cook
Prep everything first: chop the aromatics, measure the lime and garlic elements, and pat the mushroom dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Add the mixed mushrooms and steam until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the thyme and the rest of the lime and garlic flavours, letting them cook out for a minute until fragrant.
Add the carrots along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Finish with the chopped thyme and serve while hot.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
A jerk-spiced take on Lentil Dip, built on coconut and thyme and finished the way we like it....
The kind of Caribbean plate you make on repeat. brown sugar and rum, a proper smoke, and a...
This Caribbean Dip leans on jerk and allspice to do the heavy lifting. We smoke the Halloumi...
Our tested Pan-Seared Cod Grain Bowl: jerk-spiced, generous, and balanced with coconut and...