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Jerk Peas & Festivals LIVE COOKING EVENT

Welcome to Cooking with Cole, a live interactive cooking event where we cook one of my dishes together!

Below you will find a list of what you need, what's included in your kit, as well as step-by-step instructions!

Tune in LIVE @ 6PM EST, Saturday February 13th, 2021 to Instagram LIVE. Miss the live feed, no worries, I will have it posted to social media outlets and you can also re-watch the video on my YouTube channel!

What's in the KIT?

  • Jerk Marinade
  • Jerk Rub
  • Hot Sauce
  • Cullen's Beans
  • Festival Ingredients (Flour, Cornmeal, Coconut sugar, Baking powder, Salt)
  • Kale
  • Chip Blend
  • Scotch Bonnet Pepper (if you want to add a LITTLE heat, stick the pepper into the pot while cooking the beans - if you want to add A LOT of heat, cut the pepper's stem and place the open pepper in with the cooking beans)

 

What you NEED!

  • Cast iron/Skillet - for beans
  • Oil
  • Stock/Water
  • Cast iron/Shallow pan/Deep Fryer - for festivals
  • Mixing bowl
  • Wire rack/Baking sheet - to drain festivals
  • Baking sheet, lined - for Kale

 

 

 

                                              PREPARATION                                                      

 

  1. Heat skillet for beans, on medium heat, before adding oil
  2. Once oil is heated, add the (rinsed) beans (I like to leave 1/4 cup of the bean starch as a natural thickener - I do not suggest doing this if your beans contain shelf stabilizers/additives - Cullen's beans do not have any of these harmful agents so you can use the naturally occurring starches)
  3. Add 1 tbsp of JERK RUB, stir to combine for 2 to 3 minutes - until spices become fragrant
  4. Add 2 to 3 tbsp of JERK MARINADE, stir to combine for another 2 to 3 minutes
  5. Add enough stock/water to almost cover the beans
  6. Bring to a boil, stir, and then cover before reducing the heat
  7. Stir periodically!

 

Now, let's get started with the FESTIVALS!

  1. In a shallow cast iron/skillet, pour enough oil to do a shallow fry, about 2 inches, and heat the oil to 350 degrees (hot, but not smoking)
  2. While you wait for the oil to heat, pour the festival ingredients into a mixing bowl. Then add just enough water to make a stiff dough
  3. Flour your hands and knead the dough on a lightly floured surface for a minute
  4. Divide dough into even portions (about 12) and then roll each portion into a small cylinder
  5. Once the oil is shimmering, carefully add the rolled dough into the skillet - don't overcrowd, you may have to do 2 batches
  6. Flip halfway though, and cook for about 4 to 5 minutes on each side
  7. The festival should be a nice golden brown - if they are too dark, lower your heat; if you find they are lacking colour, adjust your heat up
  8. Remove festivals after cooking for 8 to 10 minutes, and allow them to drain

As you make your first batch, give your beans a stir and remove the lid to allow more liquid to evaporate

Now, let's get the KALE CHIPS started since we are almost done! Pre-heat your oven to 400 degrees

  1. Break up kale into bite size pieces before placing on a lined baking sheet - do your best to have kale lay in a single layer 
  2. Drizzle with oil and season liberally with CHIP BLEND
  3. Bake in the oven for about 10 minutes, toss frequently, until they are nice and crispy 

 

 

Now, we are ready to PLATE. Fill a shallow bowl/plate with jerk peas, festivals and crispy kale!

 

Share your creations @coles.kits and get noticed using #cookwithcole #colescooks and you could win our next COOK ALONG KIT FOR FREE!!!

 

 

 


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