Recorded Online Cookery Class - Cooking with Ackee

Cooking with Ackee

Date and Time

Tuesday 24th August 2021

5:30pm - 7:30pm

Cost

Fee*: £15 Standard / £7.50  Concessions**/ £3 Unwaged. All funds raised go towards our community meal service providing free nutritious, tasty meals to households who need them during these challenging times.  

Location

Zoom, details to be provided via email (usually the day before the class). Check your junk mail if need be!

This a past event and is no longer avaliable.
Please see our calendar for upcoming events.

The Event

Join naturopathic nutritionist and holistic chef, Sharon Gardner, to learn how to cook a tasty meal using ackee, the national fruit of Jamaica, with mouth-watering sides corn fritters, baked plantain and naked slaw.  You'll learn all the tips you need to make this tasty 100% ital dish using aromatics to add depth of flavour. And once you master the spices and flavours of this cuisine, you can infuse any dish you like with an authentic taste of the Caribbean..

This recording of a live class will include:

  • Learn all the tips you need to make delicious Ital ackee
  • Make mouth-watering gluten free corn fritters 
  • How to make a healthier versions of classic sides; baked plantain and naked slaw
  • Make a tasty 'pear' (avocado) salad with fresh herbs
  • How to flavour dishes with Caribbean spices
  • Learn about the nutrition and history behind the ingredients and dishes 
  • Recipe handout

For ingredients and equipment needed see below

Stunning image by @minhasjanta

INGREDIENTS LIST – for all of the recipes

Ital Ackee:

  • 1 can of Jamaican ackee
  • 1 onion (red or white)
  • 1 cloves of garlic
  • 1/2 sweet pepper
  • 2 spring onions
  • 1-2 sprigs fresh thyme or 1/2 teaspoon of dried
  • 2-3 medium tomatoes
  • 1 whole scotch bonnet

Sweet corn fritters:

  • 1 small tin of sweet corn
  • 1/2 cup of gram flour
  • 1 teaspoon of baking powder (gluten free)
  • 1/4 teaspoon of chilli flakes or small piece of scotch bonnet
  • 1/2 sweet pepper
  • 2 spring onions
  • 1 clove of garlic
  • 1/2 cup of water (may need a little more)

Baked Plantain:

  • 1 yellow firm Plantain
  • Olive oil or coconut oil

Simple Pear (Avocado) Salad:

  • 1 medium or 2 small ripe avocados
  • 2 medium tomatoes or handful of baby tomatoes
  • 1/4 cucumber
  • 1 lime
  • Fresh coriander or parsley
  • Freshly ground black pepper

Naked slaw

  • 1/4 red or white cabbage
  • 1 medium carrot
  • 2 spring onions
  • 2 tablespoons of olive oil
  • 1 tablespoon of apple cider vinegar or red wine vinegar
  • 2 teaspoons of sweetener (sweet freedom fruit syrup or date syrup etc.)
  • Pinch of black pepper
  • Small piece of root ginger - optional

EQUIPMENT LIST

  • Medium sized pot with a lid
  • Medium frying pan
  • Baking tray
  • Small/medium bowl x 2
  • Colander
  • Measuring cups or weighing scale
  • Measuring spoons
  • Cooking spoons - (spatula, wooden etc.)
  • Chopping board
  • Sharp knife

Fee*: £15 Standard / £7.50  Concessions**/ £3 Unwaged 

*All funds raised go towards our community meal service providing free nutritious, tasty meals to households who need them during these challenging times. 

**Concessionary rate available for students, pensioners and low waged

If you are able to donate to our crowdfunder please visit https://www.crowdfunder.co.uk/...

If you would like to be added to our FREE online community class mailing list - just drop a line to classes@madeinhackney.org. Please note that, in the interest of fairness, opportunities to attend free classes are limited. 

Refunds: we require a minimum of 7 days' notice for any cancellations or transfers once you have booked onto a class.

For information: classes@madeinhackney.org / 020 8442 4266

    Location: Zoom, details to be provided via email (usually the day before the class). Check your junk mail if need be!


    Allergen Alert
    Made In Hackney uses cereals containing gluten namely: wheat (spelt and khorasan wheat), rye, barley, oats; peanuts; all other nuts; sesame; all other seeds; soybeans; celery and celeriac; mustard; sulphur dioxide/sulphites; lupin; tomatoes and other allergens in it's classes. Our food is freshly prepared in our busy cookery school kitchen that handles allergens, so we cannot guarantee that our food and drinks are allergen-free. Even in classes where these ingredients are not being used, they will be on site in our store rooms and our equipment will have previously come into contact with them. Participants attend at their own risk.