Marlaina’s Kitchen originated when I was working full time, running a weekend theatre school and was heavily involved in the community. But wait, there’s more… I was also the president of the Multi-Ethnic Council, directing and choreographing numerous shows, raising three children, and helping with my husbands business… phew! The idea for making food quick, easy and tasty was born and quite frankly I’ve not looked back nor do I want to.
Cooking for me is a way of life. I believe that there is no right or wrong way to do it…. just your way. This is my way. I’m not a chef, I’m just passionate about food. My family love all of my inspirational dishes, which actually stem from them.
I love to be adventurous in the kitchen. What’s the worst that could happen? If it’s all turns ugly just pick your self up and carry onto the next recipe. I love to create but can’t stand being in the kitchen for hours on end, so I make amazing, taste-tantalizing dishes in a fraction of the time.
2 medium shallots.
2 spring onions.
2 sticks celery including leaves.
2 carrots, chopped.
Half small Pumpkin roughly chopped.
1 tin chick peas.
1 tin black beans.
1 each of small sweet red peppers, red, yellow, orange.
3tblsp Marlaina’s Premium Flaming Hot Jerk Curry Seasoning.
¼ cup ketchup.
1 tin Trident full coconut cream.
1 tin Indian flavored chopped tomatoes.
1 250gml box vegetable stock.
1. Roughly chop all vegetables.
2. In a bowl mix together Marlaina’s premium jerk curry, coconut milk, ketchup, tinned tomatoes and vegetable stock.
3. Place all chopped ingredients into a slow cooker.
4. Pour the stock over vegetables place lid on.
5. Turn slow cooker onto low, leave for three hours or until cooked through to your personal taste.
You can serve with rice or a small green side salad.
6 mini oven bread rolls or French stick
3 tbsp. of butter
1tblsp Marlaina’s Flaming Hot Jerk seasoning
½ tsp. jerk salt
2tsp marinated minced garlic (from a Pre Bought Jar)
3tablsp milk to brush top of rolls
Preheat your oven to 200C.
Cut the French stick in half. Then cut the bread almost all the way through into 2cm thick slices.
Mix together the butter, Marlaina’s Flaming Hot Jerk seasoning, jerk salt, garlic. Taste it to see if it has enough salt and garlic.
Spread garlic butter over the cut side of bread.
Smear remaining butter on the top and sides of the bread.
Wrap each bread in foil.
Bake for 15 minutes until the crust is crispy (check through foil).
Using the milk or egg wash to brush over top of bread will help give it that extra browning on top.