Catering and Hospitality

In celebration of Black History Month at the Newcastle University, we’re sharing some of the recipes available as part of our fantastic African and Caribbean inspired menu available at Street Kitchen from the 25th to 29th of October 2021.

You can learn more about what we’re doing to celebrate October’s Black History Month by reading our blog post and joining us at our Street Kitchen to taste some of the fantastic dishes, next week.

Ingredients

• 200g raw lentils
• 600ml vegetable broth
• 1 bay leaf
• 100g diced carrots
• 1 white onion (diced)
• 1.5 lt barbecue sauce
• 1/4tsp salt
• 1/4tsp pepper
• 1/4tsp smoked paprika
• 350g cooked grits
• 250ml milk
• 2tbs butter
• 100g cheddar
• 50g vegan parmesan

Method

1. In a large pot, bring lentils, vegetable broth and bay leaf to a boil. Let simmer uncovered for about 30-35 minutes or until lentils are tender.
2. In a large skillet, heat 10ml oil over medium heat. Sauté your onion and carrots with salt, pepper, smoked paprika until carrots are soft and onions are translucent.
3. Add barbecue sauce and give it a good stir. Drain lentils and reserve the cooking water.
4. Pour sauce over your lentils and mix well. If you find that your sauce is too thick, just add a little bit of your cooking water to thin it out.
5. To make your grits, mix all Grits ingredients until cheese and butter has completed melted.
6. Serve your lentils over grits.

To celebrate Black History Month, we’re sharing some of the recipes available from our African and Caribbean inspired menu available at the Street Kitchen.

To find out more about what we’re doing to celebrate Black History Month through food this year, you can read our blog post and join us at our Street Kitchen in the forum from the 25th to the 29th of October.

Ingredients

Green seasoning

• 1 cup fresh cilantro (leaves and stems)
• 4 cloves garlic
• 1 large yellow onion
• 1/4 cup chives, chopped
• 2 TBSP fresh thyme
• 2 TBSP fresh lime juice
• 1/4 cup water

Beef

• 3/4 cup green seasoning
• 1 lb stewing beef
• 2 TBSP coconut oil
• 2 TBSP coconut sugar
• 2 cups carrots cut into 1/2 inch long pieces
• 3/4 cup full fat coconut milk
• 1/2 cup water
• 3/4 tsp sea salt (plus more for seasoning)

Dumplings (optional)

• 100g plain flour
• 100g butter
• 1/2 tsp salt
• 1/2 cup water

Method

1. Add cilantro, garlic, onion, chives, thyme, lime juice and water to a food processor and pulse until combined into a relatively smooth paste.
2. Place beef in a large glass bowl and sprinkle generously with salt. Add 3/4 cup green seasoning to bowl and combine with meat. Allow to marinade overnight or for at least 45 minutes.
3. Once meat is ready, heat a large cast iron or stock pot with coconut oil on medium-high heat.
4. Add coconut sugar and use a spoon with a long handle to stir and incorporate with coconut oil. Allow sugar to heat until it begins to melt, bubble and brown. It’s a good idea to keep your stove fan on because things will get smoky. Keep your seasoned meat handy.
5. Once the sugar has turned medium-dark brown, it’s time to add in your seasoned beef. Add the beef, reserving most of the juices/seasoning in the bowl to add to the dish later on. Stir beef continuously into the caramelised sugar so that it’s fully coated (for about 1 minute).
6. Reduce heat to medium and cover pot to allow meat to release water (3-5 minutes).
7. Add chopped carrots, remaining reserved seasoning from meat, salt, coconut milk and water to pot. Bring to a low boil, reduce heat to low and cover pot. Allow to cook 40 minutes until beef is tender.
8. Meanwhile, make dumplings by combining flour, butter and salt and mix until combined and then add the water. Roll into small balls.
9. After 35-40 minutes, add dumplings to pot and gently stir to submerge in liquid. Cook 5-10 minutes more or until beef is sufficiently tender.
10. Taste for salt and adjust as necessary. Serve warm.