Demonstration Kitchen Thursday 30 November

30/Nov/2011

This week’s demonstration kitchen focuses on bringing a slice of Caribbean sunshine into our winter nights. Chef Hayley Edwards will be showing you how to create classic Caribbean dishes with the help of Pimento Hill’s spicy sauces and seasonings for her recipes this week.  

Pimento Hill’s range of condiments are handmade to recipes that have been used for generations and adapted to suit contemporary cuisine. 

Come and join Hayley in the Demonstration Kitchen between 12-2pm this Thursday 30 November.

To get you started, why not try this traditional Sorrel drink – an Ideal accompaniment to Caribbean dishes:

Sorrel Drink

Produce supplied from

• Hibiscus flower from Cool Chile Co
• Ginger from Elsey & Bent
• All spice Powder from Spice Mountain
  

Ingredients

• 200g of hibiscus Flower
• 2-4 oz of fresh ginger
• 1.8 litres of water
• 100g sugar (more or less to suit your taste buds!)
  
• 2 teaspoons of all spice powder (once again more or less to suit your taste) 

Preparation method

• Wash the hibiscus flower thoroughly.
  
• Place into stainless steel container.
• Scrape and wash the ginger.
• Grate and add this to the hibiscus.
• Add the all spice powder.
• Boil the water and pour this over the hibiscus mixture.
• Strain the mixture.
  
• Sweeten to your taste and if your feeling a little daring add a little rum to taste - delicious!