Kirly Sue Competition

Cooking with kids

book competition

Kirly-Sue is of Jamaican heritage and was born in the UK but lived in Jamaica from age 5 to 10 yrs. Living in Jamaica influenced her culinary choices from an early age.

Kirly-Sue said: “In the 1970’s and 1980’s, my great aunt owned a restaurant in Jamaica, on the corner of Law Street and Rum Lane in Kingston, and she made some amazingly tasty dishes that was loved by her customers. I think my love of cooking comes from her”.

Kirly-Sue’s expertise has afforded her the opportunity to work with companies in the UK & the USA. This includes being an international keynote speaker in the USA, Singapore, Dubai, Norway, and a TV presenter on a vegan cooking show in the USA for four seasons.

The Inspirations behind Cooking With Kids features lots of memorable dishes representing the best of child friendly recipes by Kirly-Sue.

Kirly-Sue said: "I am excited about my book that will help parents make plant-based meals for their children. In addition children can make the dishes along with a parent or guardian.” This book can be viewed as a recipe book that you use daily basis.

With stunning food photography and more than 75 individual recipes, Cooking With Kids reveals a glimpse into the inner workings of her tv shows and philosophies. There are updates of time-proven favourite recipes, inventive new ideas and contemporary twists on some multi-ethnic dishes from around the world.

More than just a cookbook, Cooking With Kids is a testament to Kirly-Sue’s conviction that plant-based cooking is possible for almost anyone in today’s world... with the right mix of creativity, persistence

and innovative thinking.

This 182-page book is a personal journey with Kirly-Sue, featuring some of her own photography, personal anecdotes and the sources of her inspiration. It is an indispensable guide for parents and children home cook and, at the same time, a remarkable resource for the home cook. n

/KirlySuesKitchen @KirlySuesKitchen

3 LUCKY WINNERS WILL GET THIS COOKBOOK FOR FREE

Vegan cook & TV presenter Kirly-Sue has a new plant-based cookbook out entitled Cooking with Kids. The tasty and easy-tofollow recipes are suitable for vegans, vegetarians, flexitarians and for those meat eaters who would like to try something new. • To win a copy of Cooking with Kids please answer the following question:

Kirly Sues new book is called 1. Cooking with Kids 2. Cooking for Cats 3. Cooking for Dogs Email your answer to: competitions@thevoicemediagroup.co.uk Competition closes on 30th October

Jamaican patties recipe

(Vegetarian or non-vegetarian)

INGREDIENTS FOR FILLING: 5 pints cooked filling for the patties (popular fillings: ackee and salt fish; mixed peas and vegetables; chicken, callaloo and salt fish or beef) n 1 ounce margarine n 2 chopped onion n 1 scotch bonnet pepper n 2 teaspoons cooking oil n 1 clove garlic n 1 tablespoon black pepper n Salt to desired taste n 2 slices bread n 1 cup water

METHOD: Add patty filling, bread, margarine and seasoning into a pan. Mix chopped onion, pepper and garlic in oil. Soften bread with a little water and mash into soft pulp. Cook for 20 minutes and cool for use as fill for patty pastry.

INGREDIENTS FOR PASTRY: 11 ozs suet - lard or shortening 4 cups flour 1 level teaspoon salt 2/3 cup water METHOD: Trim fatty surface and skin from suet and freeze overnight. Next day - use a sharp knife to shave suet very finely. Combine salt and flour, then work in suet as you would shortening in plain pastry, cutting it in with one or two knives. Add cold water in sufficient amount to have a dough which can be rolled out. Form the dough into a ball using a rolling pin, pat gently, turning the dough over once or twice in order to have it all properly held together. Wrap the dough in grease-proof paper and leave overnight in the freezer. Next day, defrost the dough, pull off enough dough to roll into a circle (the size of a saucer.) Dip dough in flour before rolling. Roll quite thin and cut in a circle. (use a saucer for accuracy) In the centre of each circle place a spoonful of filling, fold dough over to form a crescent shape seal edges with egg white or by crimping the edge and folding dough slightly under. Do not prick the pastry. Bake on non greased baking tray in hot oven for about 30 mins.

This recipe will make about 36 patties. Use a smaller cutter for cocktail patties.

www.portroyalpatties.com

Fiserv Back2Business programme

offers £10,000 grants to boost small ethnically diverse businesses

Small and medium-sized businesses, including those owned by people of ethnically diverse backgrounds, are the backbone of the economy.

According to the government-appointed Commission on Race and Ethnic Disparities, there are over 250,000 minority-owned businesses in the UK that contribute £25 billion to the economy annually. Many of these businesses were disproportionately impacted by the Covid-19 pandemic.

As today we find ourselves returning to some form of normality, Fiserv has launched the Back2Business programme to strengthen small ethnically-diverse businesses and enable them to resurface stronger and better equipped in a post-pandemic world.

The programme offers businesses the opportunity to apply for £10,000 grants, which are administered by the Association for Enterprise Opportunity (AEO), a global organisation that provides support to underserved entrepreneurs and businesses.

In addition to financial support, Fiserv can provide Back2Business programme participants with expertise and leading technology solutions such as the Clover® point-of-sale platform from Fiserv, and connections to community partners, at the request of the participants.

Successful applicants can put their funding into whatever their business needs, from updating premises and maintaining a safe working environment, to retaining staff and covering operational costs.n

Applications for the Back2Business programme are now open. To be eligible, applicants must:

n Be a business that is majority-owned by a person from a diverse ethnic background n Be located in the UK n Have a revenue under £1,000,000 per annum n Have been in business prior to January 2020 n Have 15 or fewer employees

Apply for the Back2Business grant today: aeoworks.org/fiservuk

Continued from page 24

to the Lake District. You may ask what’s that got to do with authentic African or Caribbean food? Well it's quite simple really, the cakes Lisa creates contain a wide variety of ingredients including fruits and spices such as figs, lemons, pistachios from North Africa, and ginger from Jamaica - something of a natural fit. In addition, Lisa’s cake recipes have more links than you think. One particular classic is Lisa’s Westmorland Pepper Cake, an age-old recipe linked to the old county of the same name, which also happens to be the name for a district in Jamaica, where many of the ingredients used in the original recipe originated.

Sippie Mungaraza, CEO and co-founder of Mealtime, commented: "At Mealtime, we believe that convenience should not compromise on ‘healthy’, ‘tasty’ and ‘nutritious’ meals. We’re passionate about where our food comes from and its journey to our customers and will only work with like-minded companies who share the same ethos. Our partners must be as committed to minimising their environmental impact, producing less food waste, using responsibly-sourced ingredients and easily recycled packaging, whilst still being able to produce great tasting products.’’

Lisa Smith of Ginger Bakers commented: “The collaboration with Mealtime is designed to bring creative, sustainable and exciting new food products to a discerning audience. We are serving an audience that, until now, has not had the opportunity to enjoy authentic freshly prepared meals inspired by the tastes of Africa and the Caribbean delivered directly to their door; meals that are healthy, flavourful and using only the finest ingredients. I am delighted to be working with Sippie and her team on this exciting project and look forward to seeing where it leads.’’n