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00:00I'm Levi Roots and I have a passion for food. Ever since I was a little boy growing up in
00:13Jamaica I've always loved to cook. Now I want to take you on a mouth-watering journey through
00:18my favorite flavors. I'm traveling around Jamaica and the UK sharing classic Caribbean dishes
00:24guaranteed to give your taste buds the tropical treatment. This week I'm on the Scottish island
00:30of Mull bringing sunshine to the finest local ingredients. Can you feel the Caribbean wind in
00:35your head? It's fantastic. And in Leeds stomping up a fabulous Caribbean afternoon tea for two hungry teams.
00:54I want to spread the message about the sunshine flavors of the Caribbean to everyone but when
01:17I took a look at a map it seems that there are some people who might be more in need than most.
01:22I've been doing a bit of research and Scotland has hardly any Caribbean restaurants. I think
01:29it's time for a change. So I've chosen a spot right in the center of Glasgow and the perfect
01:38fruit to show people what they're missing. In the Caribbean a pineapple is a sign of welcome
01:45and hospitality so what better way for me to introduce my Caribbean flavors than to do my
01:49pineapple in lime, vanilla and rum syrup. This mouth-watering dessert is going to persuade
01:56Glaswegians that Caribbean food is a must. I can't wait for them to taste my hot pineapple soaked in a
02:03warm syrup of sweet vanilla, rum and old spice. So first thing I'm going to do I'm going to start
02:10in making my delicious syrup. Dissolve some dark sugar in water to give you a lovely deep coloured mix and then add the zest of a lime for zinc factor.
02:23Next I'm going to add this lovely thing here which is vanilla pods. Vanilla is something that you find in every Caribbean home. The sweet flavour is concentrated in the seeds so cut along the length of the pods and scrape them out.
02:38And for extra flavour cut the pods in two and add it to the syrup. Next I'm diving into what I call
02:44the sunshine kit for allspice berries. This kit is the essential toolbox of herbs and spices used in Caribbean cookery.
02:54Keep these in your cupboard and you'll always be able to taste a little sunshine. Thyme, scotch bonnet pepper, ginger, nutmeg, garlic and these aromatic allspice berries.
03:06Normally allspice berries are used in savoury dishes but I think this time round it's going to give it a nice lovely warmth.
03:13And now it's time for the star of the show. My big golden welcome. You need to expose the juicy flesh.
03:21And it's important to go quite deep with your knife when you're peeling your pineapple so you get rid of all those eyes.
03:28Like that. And instantly it reminds me of the Caribbean.
03:36Fantastic. It's always good to cook with a smile on your face. Especially if you're cooking Caribbean.
03:49That's what it's about. It's the fun.
03:53Now let's put these on a skewer. Make sure you keep your fingers well out of the way.
04:02Think about this one. Now I think these look ready for the barbecue.
04:08You know this is a real easy dish. The reason why I chose it because I don't want people just to taste it.
04:14I want them to make it. You could always use a grill for this but I want the aromas from this barbecue to grab people's attention.
04:25Cook your wedges for about eight minutes till they are lightly brown.
04:29By now your syrup should have reduced and thickened. Ready for your final ingredient. The rum.
04:36Your rum is optional. You don't have to put it in because you know me.
04:39I think these are ready. They look absolutely gorgeous.
04:54This is warm syrup going on to warm pineapple. You smell all that lovely rum.
04:59And especially the old spice berries. I can smell these.
05:04Fruity, spicy. It's a tropical delight. I love it.
05:08So here's the deal. Shoppers not only get to taste. They also get a pineapple complete with a recipe.
05:14I want them to promise they will make this Caribbean treat for themselves.
05:18Respect. This is my pineapple in lime, vanilla and rum syrup. How is it tasting? Can you feel the sunshine on your face now?
05:26It's really good. Brilliant. Yes. Cool. There you go. She even got a ribbon on it.
05:31Oh, thank you very much. Is that good?
05:33That is delicious. That is gorgeous.
05:35Would you be willing to try to make this at home? If I was to give you the recipe?
05:39Yes. I've got one here without any rum in it for this nice lovely young lady here.
05:44So here's the recipe is on there. And everything that is in there you can pick up at your local supermarket.
05:49Hi. Hi. Hi.
05:51It's brilliant. Glasgow is going potty for my pineapples. Respect, man. You're welcome.
06:01There may be no Caribbean restaurants here, but I'm hoping in kitchens all over Glasgow, people will be cooking my Caribbean food.
06:08The good news is that if you don't have a Caribbean restaurant or takeaway on your doorstep, there is no need to panic.
06:21I'm visiting a place packed to the gills with ingredients both exotic and familiar.
06:30This is Glasgow fruit market. It's a wholesaler and I'll bet there's one near you too.
06:35All over the country, places like this sell to shops, hotels and restaurants and you'll be amazed at what you can find.
06:42Man, I can't believe it. I found cassava. You can actually use this as a replacement for potato.
06:55You can boil it, you can roast it or you can just pop it in the oven or put it in soups.
07:01And look, plantain, a very close relative to the banana. You can fry it, you can boil it, you can bake it.
07:08And it's one of the favorite snacks, Nutty Mill Carnival. And I want to see plantain in every supermarket.
07:14So come on, get your plantain out.
07:21Now, this is not the kind of place you can pop along to to fill up your fruit bowl.
07:26But if all these ingredients have got this far, they're only one step away from you.
07:32David Bilsland imports fruit and veg. He agrees with me.
07:36If you want this stuff, just ask.
07:39All they have to do is go into the grocery shops or wherever it is they go,
07:42tell them that this stuff is in the fruit market.
07:44They can come here, purchase this stuff and it's at their doorsteps.
07:48So you're saying this is easy as people just asking.
07:50Easy, easy as peasy.
07:52Yes, fantastic. Well, you're the man.
07:53Thank you, Levi. You're the man.
07:54You're the man.
07:57We're going to have these lovely mangoes.
07:59So you heard the man. Get out there and ask your grocer to unleash the fruit and veg of the Caribbean.
08:04No, that's it. Thank you.
08:06In the meantime, I'll do my bit by liberating a crate full of mangoes.
08:10I've got a big trip planned and these are going to come in very handy.
08:19Back in the Caribbean, fishing is part of many people's everyday lives.
08:23I am told that Scottish waters are just as rich in fish, though the weather might not be quite as good.
08:30Don't know why
08:34There's no sun up in the sky
08:38Stormy weather
08:40The sea here is teeming with fantastic seafood, just waiting to be docked up with my Caribbean sunshine kit.
08:47But first, you've got to catch it.
08:50I've come to the island of Mull off Scotland's west coast to go krill fishing.
08:54Ronan Martin and Kenny Turnbull catch around 80 to 100 tons of lobsters and crabs in their pots every year.
09:01But they've never eaten a single morsel Caribbean style.
09:05This trip is going to be full of surprises for everyone.
09:14It's 520 miles from my local Brookstone in South London and it doesn't look anything like this.
09:19No, no.
09:23What we have in common is a great love of seafood.
09:26So I want to show these boys new ways to cook their catch.
09:29Hey Ronan, what I'm trying to do is saying to people that there's great local produce here.
09:35Yeah.
09:35I'm trying to inject into it and say that let's spice it up a bit.
09:38Yeah.
09:39So people have a choice how they want to eat their own food.
09:42The more people that eat local food, the better.
09:48Beautiful Tobamori is an idyllic setting to bring sunshine flavors to seafood.
09:54Or as I say, job it up.
09:59So I'm taking shelter in the local pub for an almighty cook-up.
10:04It's been a long time since I've had as much fun as I did today.
10:07So I'm going to repay the favor by doing them something really special Caribbean with a kick.
10:17I want to show you two classic Caribbean barbecue treatments for seafood.
10:22A fabulously spicy lime, chili and coriander butter to lavish on lobster.
10:28And a mouth-watering parsley and garlic marinade for local language steam.
10:33And as a final treat, I'm going to be passing around these bite-sized bundles of bliss.
10:39Succulent local crab with a mango and avocado salad.
10:43So let's start with the tongue-tingling spicy lobster butter.
10:47First thing I'll need is a nice handful of coriander.
10:50I'm going to finely chop that.
10:54Next, one clove of garlic.
10:58I had a fantastic time on the boat.
11:01The nearest thing I can think of a joy ride like that is at the front here on the Elter Skelter.
11:06Right, let's get this in here.
11:11Next, I'm going to add the zest of one old lime and the juice of half the lime.
11:17Okay, I want to rime my lime.
11:21And what we are doing is actually getting the juice up.
11:23Look at that.
11:28Next, the chili.
11:30You want this chopped up real fine.
11:34Let's get that in there.
11:36Finally, mash butter into your tangy spicy mix.
11:39The softer, the better to help you blend it.
11:42Though I'm putting this on lobster, this works really well with salmon too.
11:46Once you've made this butter, you can always roll it up in a bit of cling film.
11:50Put it in the fridge and cut bits off and have it as of when you want to.
11:55Right, that's ready to use.
11:58Man, I feel like bursting out into Shakespeare all over the place.
12:01The tide in the affairs of man taking up the floods will lead to fortune.
12:05But in this case, it's going to lead to langoustine.
12:09I'm going to be getting these ready for the barbecue too.
12:12Making a delicious garlic marinade.
12:15If you can't get all of langoustines, try big tiger prawns.
12:18You need olive oil, chopped garlic and parsley and white wine vinegar.
12:23Mixed a lot together, it couldn't be easier.
12:25So let's get these guys in there to absorb some of that lovely flavour.
12:31Leave for an hour and you're good to go.
12:36So let's skewer them, shall we?
12:37I think I'm going to have to do a few of these because something tells me those guys are hungry.
12:48Just like my hot pineapple dish, you could drill these or use a hot griddle pan.
12:53But a barbecue adds another layer to the taste.
12:57While these are cooking, I think I'm going to have a bit more marinade.
13:00And next, I'm going to add my lobster onto my barbecue.
13:09Your lobster needs to be cut in half.
13:11You can get your fishmonger to do this.
13:13And it helps to crack the claws so that the barbecue heat can penetrate and cook the flesh inside.
13:20You don't want to hit them too hard just to make a crack like that.
13:24And what I'm doing is going to add it flesh side down first.
13:30Leave that to cook for about three minutes.
13:33Turn the lobster over and the shell becomes a perfect natural saucepan
13:38to melt that spicy lime, chili and coriander butter.
13:42Oh, that smells lovely.
13:44Well, let's find out what the captain and the rest of the pub think.
13:49Come around, man, let's get stuck in here.
13:51You and I are on the high seas, man.
13:54Delicious.
13:59Very nice.
14:00Is it bad to use my hands?
14:02No, man.
14:03Go with it, man.
14:04So, come on, will you have a try of my linguist in here and tell me what you think?
14:07It's Scottish seafood.
14:08It's Scottish seafood.
14:09Absolutely.
14:10Fantastic.
14:10Yeah.
14:13Thumbs up, yeah?
14:14That seems to be going down well, but I've got one more thing to prepare.
14:27Crab with avocado and mango salad.
14:30Those mangoes came all the way from Glasgow Fruit Market.
14:34This guy here is the reason why I braved the sound of mull.
14:37So what are we going to do with it?
14:39This crab has been cooked for 10 minutes.
14:43For my recipe, I'm going to be using just the claws, but you can use the rest of the crab
14:48to spread on toast or to stir through pasta.
14:51It's so succulent.
14:53And now, the other ingredients for the salad, mango and avocado.
14:58Absolutely beautiful.
15:03Now to have the kick.
15:05Sliced red onion, garlic and a mild chili chopped finely.
15:09You never know how hot people like their food.
15:12So with a big crowd like that, I think it's best to play safe.
15:15And next, I'm going to add a bit of thyme.
15:19Now, thyme is one of my ingredients in my Caribbean sunshine kit, as you should know by now.
15:26Finally, add lime, olive oil and seasoning.
15:31And now, just to gently fold it in, because you've got to remember your avocado is really delicate.
15:40You could prepare this on a bed of lettuce, but because I want everybody to taste it,
15:44this is how I'm going to do it.
15:47Baby gem lettuce leaves make a perfect mouth-sized scoop.
15:51Gently pile on your salad, dab on crab and pile in.
15:55Look at that. Isn't that amazing?
15:58It's a perfect fusion of seafood and creamy spicy fruit.
16:03But will the locals get their taste buds around it?
16:07Brilliant.
16:09Delicious.
16:09Oh, I'm going to put it in.
16:10That's not too hot, is it?
16:15Fantastic.
16:16Can you feel the Caribbean wind in your head?
16:18It's not okay.
16:19It's fantastic.
16:21Oh, yeah!
16:23It's fabulous to see Caribbean flavors going down so well.
16:27Now, if I can just do something about the weather.
16:29Next victim up, come on.
16:32Come on, have you heard that?
16:33Yay, yay!
16:43With Scottish seafood thoroughly spiced, I'm heading for England for my next fixture in Leeds.
16:49I'm teaming up with a group of local sportsmen to show Yorkshire folk how to bring sunshine cookery into their lives.
16:56Yep, I am the newest signing at the Leeds Caribbean Cricket Club.
17:02Empire Glen English helped set up the club 60 years ago and remembers it creating a stir at the stumps and in the kitchen.
17:10Sunday matches were great because that's where we used to meet the local people.
17:15And the youngsters used to run around asking us if we were members of the Caribbean team.
17:21They used to say, are you Mr. Sobers?
17:25I know that it's not all been about cricket, is it?
17:27Because I hear that the food thing here is something that, you know...
17:30Well, this developed as we got older and people began...
17:34There started to be restaurants around selling West Indian food and all like that.
17:38And the visitors, when they came, the first thing they want is some rice and peas and chicken.
17:42And they used to put their orders in straight away.
17:53Well, I might not get mistaken for West Indian cricketing legend Gary Sobers, but I can cook.
17:59And I'm going to blow the opposing team away with a sunshine version of a traditional cricket tea.
18:06I'm going to be cooking a fantastic Caribbean treat.
18:09My ginger, pecan and rum chocolate brownies.
18:13It's a tropical makeover for this king of cakes.
18:15Pecan nuts and ginger, hard texture and bite, balanced by the sweet heat of Jamaican rum.
18:22Optional, of course.
18:24This is such a great cake to make.
18:2615 minutes and it's in the oven.
18:28No worries.
18:31First, I've got plain dark chocolate.
18:34And I'm going to mix that with 250 grams of butter.
18:40I'm going to melt these two together over gently simmering water.
18:45In this big bowl, I'm going to mix dark muscovado sugar and five eggs.
18:55Cricket was such a big thing for me in the Caribbean when I was a boy.
18:58We used to listen to it on the radio all the time and all my role models were cricketers.
19:07What I'm now is mixing my eggs and my sugars together, beating lots of hair into it.
19:12And at the end, it should be thick and creamy.
19:20Put your mix to one side while you chop up the chewy bits.
19:22The pecan nuts will bring a toffee-like taste.
19:28And stem ginger adds crunch and heat.
19:33So easy, isn't it?
19:34Let's pour that in there.
19:35And you're ready to put it all together.
19:38Pour your melted chocolate and butter into the eggs and sugar.
19:42Then 150 grams of plain flour into the lot.
19:45It's important to fold it in.
19:47Smell that lovely chocolate flavor coming through.
19:54Next, my pecan and the ginger.
20:00And now for my final special ingredients, my rum.
20:06Pour every last dollop into a brownie tin.
20:09Get it all in there.
20:11Everything.
20:12And bang in the oven to bake at 180 degrees for 25 minutes.
20:33Man, that's was absolutely fantastic.
20:37Dusted with icing sugar, the ginger pecan and rum brownies
20:40are the trophies in my Caribbean IT.
20:45And I've also got some of the treats I remember from my childhood.
20:49A classic ginger cake transformed by the tart twist of lime icing.
20:54And carrot cake, spiced up with aromatic cinnamon
20:57and nutmeg from the sunshine kit.
21:02And as a concession to Newfoundland, the visiting team,
21:05I have even laid on some good old-fashioned egg sandwiches.
21:08But with a slight twist.
21:12Inside is some scotch bonnet pepper.
21:16Lord have mercy, here they come.
21:21Respect Mr. Hayworth.
21:22Thank you very much.
21:23Yeah.
21:24Yeah.
21:24Yeah.
21:25Yeah.
21:29Oh, it's good, man.
21:30Come on.
21:30Yeah.
21:31I have no problem.
21:32That was down there.
21:44Yours were up there.
21:45Yeah.
21:45Respect, man.
21:46Absolutely.
21:46Yeah.
21:46Ooh.
21:48What did you have?
21:49Brownie.
21:49The brownie?
21:50Yeah, the brownie.
21:50Tell me, what did you think?
21:51Tickled my taste buds, yeah.
21:52Yeah, it did.
21:52Really nice.
21:53Yeah.
21:54Today was a nice drink to the normal bowling sandwiches that we often get.
21:58I've really enjoyed bringing everyone together for my championship tea.
22:03Now I think it's time someone showed them all how to play cricket.
22:08And you know what?
22:09Good food, good company.
22:11It takes me right back to the Caribbean.
22:23I'm back in Jamaica with my friends.
22:26I come back here often to see my family.
22:29After all, this is where I learned to cook.
22:34I hope I showed you how delicious, how fun and how easy Caribbean food can be.
22:38And I told you, it's not just about what you eat.
22:41It's how you eat it.
22:44So I'm heading for the village of content where I grew up.
22:47To rustle up something splendid for my niece Janice and her family.
22:54Now for one of my most favorite dishes ever.
22:57My Asian roast chicken with two stuffing.
23:01This is a classic celebration meal from the island of Haiti.
23:05Juicy chicken with a sharp lime and thyme stuffing under the skin.
23:09And the rich tomato and planting sauce in the belly.
23:13Alongside golden pumpkin rice.
23:18This is Jamaica.
23:19So I can't resist using a cold pot.
23:22But it works just like your stove at home.
23:24So first, the stuffing for the skin.
23:27We're going to start with two spring onions and two garlic cloves.
23:31Chopped nicely.
23:33Next I'm going to add half an onion.
23:38That's fried away for about five minutes just to get the onion softened a bit.
23:41Next I'm going to add the juice of two limes.
23:48This is a real easy peasy dish.
23:51Another style of your Sunday roast if you like.
23:54I've been told in 80 this is a favorite Christmas dish.
24:00Next I'm going to add the zest of two limes.
24:04If your limes are very big you can use one.
24:06But in this case these Jamaican limes are really small.
24:09So we're going to use two.
24:10Okay cool.
24:15That's looking good.
24:17Throw in three handfuls of breadcrumbs.
24:20And from the sunshine kit two sprigs of thyme and a grating of nutmeg.
24:24When it's well mixed add two tablespoons of rum.
24:33That's going to give it a real kick.
24:36Finally add two teaspoons of demerara sugar to sweeten.
24:40I'm going to let that cool down while I prepare the other part.
24:44And you're ready to move on to the stuffing for the belly.
24:48The crucial flavor here is plantain.
24:50One of my favorite ingredients.
24:53It's savory and firmer in texture than a banana.
24:56So we'll add plenty of body.
24:58Remember this should be stocked in every supermarket in the country.
25:04Now I'm going to fry these off.
25:06Always make sure that you single your plantains up.
25:09So they all get a chance to get fried equally.
25:13I know this will look painstaking.
25:15But I promise you it's the best way to do it.
25:19Add plum tomatoes cut in quarters to the pan.
25:22We are not cooking them.
25:23Just softening them so that the juices inside start to bubble.
25:28Season and allow to cool a little.
25:30And you're ready for the fun bit.
25:32Right okay let's get stuffing.
25:34Yeah cool.
25:36Now it's important that you raise the skin of the chicken.
25:40And work your finger in.
25:42Pressing down all the time.
25:44So you don't actually break the skin.
25:46You just add bits of stuffing.
25:50And really make sure you get all that lovely flavor.
25:52So that when it goes in the oven it'll be all nice and succulent.
25:58And we're packing as much as we can.
26:00But it's well stuffed.
26:03The plantain is going to give you a nice juicy flavor.
26:06While the plum tomatoes will just act like a bit of a sauce.
26:09It's inside your chicken.
26:14Tie the legs together to keep the stuffing in.
26:17Rub with butter.
26:19And season with cayenne pepper for a tiny bit of kick.
26:22Voila.
26:26As they say in 80.
26:27My Asian roast chicken with two stuffings.
26:31Janice.
26:33Yes.
26:33Would you mind putting this in the oven for me?
26:35No problem.
26:36Thank you very much brilliant.
26:38And if that isn't enough reason for your family to celebrate.
26:41I'm serving it up with golden pumpkin rice.
26:44I promise you this couldn't be simpler or more delicious.
26:48Step one take a pan of water.
26:51Add diced pumpkin and two sprigs of thyme.
26:53Season and simmer till soft.
26:56Step two.
26:57Mash it up.
26:58Now you don't want to really smash it too much.
27:01Because you still want this texture.
27:03So it's really a roughage.
27:05I'm using a fork here.
27:06But you can use a potato smasher.
27:09All that golden liquid is going to be soaked up by your rice.
27:12That's step three.
27:14I've got here 450 gram of basmati rice.
27:18Washed twice.
27:19Got rid of all the starch in there.
27:21And of course you can use long grain rice if you choose.
27:24You can use brown rice.
27:26And finally add a dollop of butter for creaminess.
27:29And simply leave to cook.
27:31Easy.
27:32This is absolutely fantastic.
27:33It's what Caribbean food is about.
27:35It's easy.
27:35It's delicious.
27:36And most of all it's about bringing families and friends together.
27:39Janice.
27:40Yes.
27:40How is that chicken doing?
27:41Looking lovely.
27:43Call me a show off.
27:44But I can't resist one last piece of theatre.
27:48Eat four tablespoons of rum in a pan and you've got a fiery family finish.
27:53Wow.
27:54Wow.
27:57Succulent chicken oozing with lime, thyme, tomato and planting on golden pumpkin rice.
28:03Now if you're salivating seeing all this fabulous Caribbean food, why not stock up on
28:09your own sunshine kit of herbs and spices and get cooking?
28:13I hope I've inspired you.
28:15So go on, try it.
28:16It's easy.
28:17As Notting Hill prepares to pump the mazz and steel, get your Caribbean on.
28:25More food made easy up on iPlayer.
28:28Or if watching famous foodies fumble as your fodder, celebrity Masterchef dishes up on BBC
28:33iPlayer at the end of that red button.
28:47More food made easy.
29:07I hope you enjoyed the video.
29:08I'll see you next week.
29:11I'll see you next week.
29:11Bye.
29:13Bye.
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