Vegan Caribbean Fusion Brunch

Live Online Cookery Class - Vegan Caribbean Fusion Brunch

The Event

Join holistic chef, Sharon Gardner, to learn how to make a tasty brunch packed with authentic flavours from the Caribbean. 'Out of One, Many People’ is a Jamaican motto, as the island and its cuisine is a melting pot of many cultures. Once you master the spices and flavours, you can infuse any dish you like with a true taste of the Caribbean! ..

The class will include:

• Make next-level jerk oyster mushrooms with incredible meaty texture in a rich BBQ sauce
• Learn to make easy savoury gluten-free pancakes
• Whip up a spicy tomato salsa with wonderful depth of flavour
• Make a tasty 'pear' (avocado) salad with fresh herbs
• How to make a healthier version of a classic side; baked plantain
• Learn about the nutrition and history behind the ingredients and dishes 
• Opportunity to ask Sharon questions 
• Recipe handout

For ingredients and equipment needed see below

About Sharon

Sharon has a background in Health Sciences and is a practicing Naturopath and Pilates teacher who specialises in plant-based nutrition. She is a passionate advocate of holistic health and positive ageing. She believes that everyone should practice ‘self-care’ to help support their own health and wellbeing. One of her favourite things to do is create plant-based versions of traditional dishes and share them with her family and friends.

Beautiful image by Amy Hiller

INGREDIENTS LIST:

BBQ Oyster Mushrooms: 

• BBQ Sauce
• 1 cup/200grams of passatta
• 1 tablespoon of balsamic vinegar
• 2 tablespoons of date syrup
• 1 tablespoon of tamari sauce
• 2 teaspoons of smoked paprika
• 1/2 teaspoon of cayenne pepper
• 1/2 teaspoon of dried oregano
• Mushrooms
• 8 large oyster mushrooms, wiped clean (Turkish or Middle Eastern shops sell the best ones)
• Coconut oil or similar for frying

Savoury Pancake:

• 1 cup/100grams Chickpea flour/besan flour
• 1/2 teaspoon of dried oregano
• 1/4 teaspoon of turmeric
• Freshly ground black pepper
• 1 cup/200 millilitres of water (may need more or less)

Spicy Tomato Salsa:

• 1/2 a large or 1 small onion - chopped
• 1 - 2 tomatoes - chopped
• 1 clove of garlic - minced or chopped small
• 1/4 red sweet pepper - chopped
• 1/2 teaspoon of tamari or soya sauce
• 1/2 teaspoon of sweetener
• 1 fresh chilli, descended to reduce heat, or 1/4 teaspoon of cayenne pepper or chilli flakes
• 1/4 teaspoon of black pepper
• 1/4 teaspoon of salt
• 1 - 2 tablespoons of olive oil
• Optional - dried or fresh herbs of choice

Simple Pear(Avocado) Salad:

• 1 medium or 2 small ripe avocados
• 1 lime
• Fresh coriander or parsley
• Freshly ground black pepper

Baked Plantain:

• 1 yellow firm Plantain (not too brown as will be soft and too sweet for baking)
• Olive oil or coconut oil

EQUIPMENT LIST:

• Medium sized pot (make BBQ sauce)
• Small bowl (mix savoury pancakes)
• Medium frying pan (cook mushrooms then savoury pancakes)
• Small/medium frying pan (salsa)
• Baking tray (plantain)
• Oven dish (BBQ mushrooms)
• Measuring cups or weighing scale
• Measuring spoons
• Measuring jug - optional if you haven't got a measuring scale or cups
• Cooking spoons - (spatula, wooden etc.)
• Chopping board
• Sharp knife
• Small bowl (avocado salad)

Fee*: £20 Standard / £10 Concessions**/ £5 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 24 hours' 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!