My world, my food: Caribbean

Food blogger Ranette Prime adds a new twist to a favourite Caribbean dish 
Advertisement Feature22 February 2016

Ranette Prime

“Macaroni pie is very popular in the Caribbean,” says lawyer and food blogger Ranette. “It features at every gathering, holiday and takeaway. My mum would experiment with ingredients to enhance the flavour and texture; when it came to my turn to make the dish, I exchanged Scotch bonnet pepper for Peppadew peppers, which I came across eating a pizza one day. They give the dish a tangy and sweet flavour.” Lovelorettaskitchen.com

Baked Peppadew Mac & Cheese

Serves 3-4

Ingredients

>> 400g macaroni

Red sauce:

>> 12 mild Peppadew peppers

>> ½ medium white onion

>> 3-4 garlic cloves

>> 4 fresh thyme sprigs

>> ½ vegetable stock jelly

>> salt/pepper to taste

White sauce:

>> 2 tbsp plain flour

>> 2 tbsp unsalted butter

>> 450ml whole milk

>> ½ tsp nutmeg

>> 200g grated mature cheese

Topping:

>> 250g panko breadcrumbs

>> 100g mature cheese

STEP 1 Cook the macaroni in a pan of boiling, salted water until al dente. Meanwhile, to make the red sauce, roughly chop the onion and peppers; sauté in a little oil in a pan until soft. Add the chopped garlic and fry gently. Add the vegetable stock jelly, 125ml of hot water and simmer for 1-2 minutes.

STEP 2 Remove from heat and transfer to bowl. With a hand blender, roughly blend the ingredients (you don’t want a smooth paste).

STEP 3 In another pan, add the butter and flour and mix together over heat to create a roux. Gradually add the milk, whisking through as the sauce thickens. When all the milk has been added, add the cheese and remove from the heat.

STEP 4 Keep stirring the sauce, adding the nutmeg. Then add the red sauce – stir well. When the macaroni is cooked, drain and stir into the sauce thoroughly.

STEP 5 Allow the pasta to rest in the sauce for a minute or two before transferring to an oven-proof dish. Fill the dish three-quarters of the way up then add a layer of breadcrumbs, cheese, and a sprinkle of thyme leaves. Bake in the oven at 140c for 15-20 minutes or until the top is golden brown.

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