Well, we had a fantastic at Global Feast last night!
Things were hectic in the kitchen, but thanks to Head Chef Col, Matt and organisers Alex, Sinead and the fantastic team of waitresses we pulled it off!
The menu was a great mix of traditional Caribbean dishes and new creations from our new book Tan Rosie’s Caribbean Supper Club Recipe Book
Slow Roasted Jerk Belly Pork
Salt Fish Parcels
Stuffed Plantains with Spinach (veg)
Corn Fritters with Chilli Lime Sauce (veg)
Pan Fried Filleted Red Snapper with Citrus Salad and Homemade Bread Rolls
Callaloo Tarts with Mango Salsa (veg)
Curry Mutton with Rice & Peas
Roasted Sweet Potato & Red Bean Curry with White Rice (veg)
Baked Plantains in Orange Juice
Steamed Green Beans & Carrots
Tan Rosie’s Garlic & Pepper Sauce (HOT)
Tan Rosie’s Ginger Cake with Vanilla Cream
or Mango & Mint Sorbet
Have a look at some pictures from the event below!