{"id":120,"date":"2017-03-05T14:59:03","date_gmt":"2017-03-05T14:59:03","guid":{"rendered":"http:\/\/www.theintolerantcook.co.uk\/?p=120"},"modified":"2021-11-15T23:34:41","modified_gmt":"2021-11-15T23:34:41","slug":"120","status":"publish","type":"post","link":"http:\/\/www.theintolerantcook.co.uk\/?p=120","title":{"rendered":"Carribean Pepperpot"},"content":{"rendered":"<style>\n    #zrdn-recipe-container {background-color:rgba(0,0,0,0);}#zrdn-recipe-container {border-color:#000;}#zrdn-recipe-container, #zrdn-recipe-container h2, #zrdn-recipe-container h3, #zrdn-recipe-container h4 {color:#000;}                   #zrdn-recipe-container ol.zrdn-bordered li:before,\n            #zrdn-recipe-container ul.zrdn-bordered li:before{\n                border: 2px solid #f37226;\n                color: #f37226;\n            }\n            #zrdn-recipe-container ol.zrdn-solid li:before,\n            #zrdn-recipe-container ul.zrdn-solid li:before{\n                background-color: #f37226;\n            }\n            #zrdn-recipe-container ul.bullets li:before,\n            #zrdn-recipe-container ol.zrdn-counter li:before,\n            #zrdn-recipe-container ul.zrdn-counter li:before {\n                color: #f37226;\n            }\n            #zrdn-recipe-container .zrdn-tag-item a, #zrdn-recipe-container .zrdn-tag-item{\n                color:#f37226;\n            }\n       #zrdn-recipe-container {border-style:dotted;}#zrdn-recipe-container a {color:#f37226;}#zrdn-recipe-container {border-width:1px;}#zrdn-recipe-container {border-color:#000;}#zrdn-recipe-container {border-radius:15px;}\n<\/style>\n<div id=\"zrdn-recipe-container\" class=\"default zrdn-recipe-2 zrdn-jump-to-link\" >\n    <div class=\"zrdn-block zrdn-block-100\">\n\t<div class=\"zrdn-block-wrap zrdn-recipe_title\"  ><h2 class=\"zrdn-element_recipe_title\">Carribean Pepperpot<\/h2>\n<\/div>\n<div class=\"zrdn-block-wrap zrdn-actions\"  >\n\t\n\t<div class=\"zrdn-print-link\">\n\t\t\t\t<a title=\"Print this recipe\" href=\"javascript:void(0);\" onclick=\"zlrPrint('zrdn-recipe-container', 'http:\/\/www.theintolerantcook.co.uk\/wp-content\/plugins\/zip-recipes\/'); return false\" rel=\"nofollow\">\n            <img decoding=\"async\" src=\"http:\/\/www.theintolerantcook.co.uk\/wp-content\/plugins\/zip-recipes\/\/images\/print.png\" alt=\"Print this recipe\">\n\t\t<\/a>\n\t<\/div>\n<\/div>\n<div class=\"zrdn-block-wrap zrdn-divider\"  ><div class=\"zrdn-block-divider\"><\/div><\/div>\n<div class=\"zrdn-block-wrap zrdn-author\"  ><div class=\"zrdn-avatar\"><img alt='elsa' src='https:\/\/secure.gravatar.com\/avatar\/7ff1ecd821cfef9e6163f4624cd6b8b2?s=96&#038;d=mm&#038;r=g' srcset='https:\/\/secure.gravatar.com\/avatar\/7ff1ecd821cfef9e6163f4624cd6b8b2?s=192&#038;d=mm&#038;r=g 2x' class='avatar avatar-96 photo' height='96' width='96' \/><\/div>    <div class=\"zrdn-date\">5th March 2017<\/div>\n    <div class=\"zrdn-author-name\"><span class=\"zrdn-author-by\">by&nbsp;<\/span><span class=\"zrdn-element_author\"><a href=\"http:\/\/www.theintolerantcook.co.uk\/?author=1\">elsa<\/a><\/span><\/div>\n<\/div>\n<div class=\"zrdn-block-wrap zrdn-category\"  >\t<div class=\"zrdn-cuisine-category-divider\"><\/div>\n    <span class=\"zrdn-recipe-label zrdn-category-label\">Category<\/span>\n    <span class=\"zrdn-element_category\">\n\t        <a class=\"zrdn-category-item\" href=\"http:\/\/www.theintolerantcook.co.uk\/?cat=26\">Soups<\/a>\n        <\/span>\n\n\n<\/div>\n<div class=\"zrdn-block-wrap zrdn-summary\"  >    A warming, slightly exotic and colourful soup. G\/F, W\/F, L\/F.<br><\/div>\n<div class=\"zrdn-block-wrap zrdn-details\"  >\n\n\n\n\n\n\n\n\n\n\n<\/div>\n\n<\/div><div class=\"zrdn-block zrdn-block-100\">\n\t<div class=\"zrdn-block-wrap zrdn-recipe_image\"  >\t        <div class=\"zrdn-recipe-image zrdn-hide-print zrdn-element_recipe_image\">\n            \t    <\/div>\n\t<\/div>\n<div class=\"zrdn-block-wrap zrdn-notes\"  ><\/div>\n<div class=\"zrdn-block-wrap zrdn-ingredients\"  ><h3 class=\"zrdn-recipe-label zrdn-ingredients-label\">\n    Ingredients<\/h3>\n\n\n<ul class=\"zrdn-list zrdn-ingredients-list nobullets zrdn-element_ingredients\">\n            <li>2 cloves garlic, finely chopped\r<\/li>\n\n            \n            <li>1 large white onion, diced\r<\/li>\n\n            \n            <li>1 small or half large white cabbage, roughly diced with ribs removed\r<\/li>\n\n            \n            <li>3 medium sized potatoes, roughly diced\r<\/li>\n\n            \n            <li>2 tins chopped tomatoes\r<\/li>\n\n            \n            <li>1 tin coconut milk\r<\/li>\n\n            \n            <li>4 coloured peppers, diced\r<\/li>\n\n            \n            <li>Half tablespoon tomato puree\r<\/li>\n\n            \n            <li>Half tsp chilli powder or 1 fresh chilli finely chopped\r<\/li>\n\n            \n            <li>1 tsp ground coriander\r<\/li>\n\n            \n            <li>3 tsp Marigold Swiss Vegetable stock\r<\/li>\n\n            \n            <li>Salt and pepper to taste\r<\/li>\n\n            \n            <li>1 tablespoon sunflower oil\r<\/li>\n\n            <\/ul>\n\n<\/div>\n<div class=\"zrdn-block-wrap zrdn-instructions\"  >    <h3 class=\"zrdn-recipe-label zrdn-instructions-label\">\n        Instructions    <\/h3>\n<ol class=\"zrdn-list zrdn-instructions-list numbers  zrdn-element_instructions\">\n\t\t            <li>Put the diced peppers into a bowl and toss in half the sunflower oil. Place on baking sheet and gently\r<\/li>\n\t\t\n\t\t            <li>roast in low oven (gas 3\/) for 20 minutes until tender and then put to one side.\r<\/li>\n\t\t\n\t\t            <li>Put the rest of the oil into a pan and warm. Add chopped onion and cook gently until transparent-\r<\/li>\n\t\t\n\t\t            <li>make sure you don\u2019t brown it or it will affect the flavour. Add diced potato, cabbage and garlic, put\r<\/li>\n\t\t\n\t\t            <li>the lid on and cook on a very low heat for 10 minutes. Add chopped tomatoes, coconut milk, chilli,\r<\/li>\n\t\t\n\t\t            <li>coriander, stock, salt and pepper and just enough water to barely cover the veg. Simmer gently with\r<\/li>\n\t\t\n\t\t            <li>the lid on until the potatoes are cooked. Add tomato puree and stir in until thickened. Whiz until\r<\/li>\n\t\t\n\t\t            <li>smooth using hand held stick blender or put into a blender or food processor until smooth. Check\r<\/li>\n\t\t\n\t\t            <li>the consistency which should be quite substantial but not stodgy- add water if you feel it is too thick\r<\/li>\n\t\t\n\t\t            <li>or if you just want it as a starter. Taste for seasoning. Return to the pan and add the roasted peppers\r<\/li>\n\t\t\n\t\t            <li>and simmer very gently for 5 minutes. Do not boil or the coconut milk will curdle! Serve, stirring well\r<\/li>\n\t\t\n\t\t            <li>between each ladle full so each bowl gets a good portion of peppers.\r<\/li>\n\t\t<\/ol><\/div>\n<div class=\"zrdn-block-wrap zrdn-nutrition_label\"  ><\/div>\n<div class=\"zrdn-block-wrap zrdn-tags\"  ><\/div>\n<div class=\"zrdn-block-wrap zrdn-copyright\"  >&copy;&nbsp;2026 intolerantcook.co.uk\n<\/div>\n\n<\/div><div class=\"zrdn-block zrdn-block-0 print\">\n\t<div class=\"zrdn-block-wrap zrdn-permalink\"  ><\/div>\n\n<\/div><div class=\"zrdn-block zrdn-block-0\">\n\t<div class=\"zrdn-block-wrap zrdn-jsonld\"  ><script type=\"application\/ld+json\">\n    {\"@context\":\"http:\\\/\\\/schema.org\",\"@type\":\"Recipe\",\"description\":\"A warming, slightly exotic and colourful soup. G\\\/F, W\\\/F, L\\\/F.\",\"recipeIngredient\":[\"2 cloves garlic, finely chopped\\r\",\"1 large white onion, diced\\r\",\"1 small or half large white cabbage, roughly diced with ribs removed\\r\",\"3 medium sized potatoes, roughly diced\\r\",\"2 tins chopped tomatoes\\r\",\"1 tin coconut milk\\r\",\"4 coloured peppers, diced\\r\",\"Half tablespoon tomato puree\\r\",\"Half tsp chilli powder or 1 fresh chilli finely chopped\\r\",\"1 tsp ground coriander\\r\",\"3 tsp Marigold Swiss Vegetable stock\\r\",\"Salt and pepper to taste\\r\",\"1 tablespoon sunflower oil\\r\"],\"name\":\"Carribean Pepperpot\",\"recipeCategory\":\"Soups\",\"cookTime\":\"PT0H0M\",\"prepTime\":\"PT0H0M\",\"recipeInstructions\":[\"Put the diced peppers into a bowl and toss in half the sunflower oil. Place on baking sheet and gently\\r\",\"roast in low oven (gas 3\\\/) for 20 minutes until tender and then put to one side.\\r\",\"Put the rest of the oil into a pan and warm. Add chopped onion and cook gently until transparent-\\r\",\"make sure you don\\u2019t brown it or it will affect the flavour. Add diced potato, cabbage and garlic, put\\r\",\"the lid on and cook on a very low heat for 10 minutes. Add chopped tomatoes, coconut milk, chilli,\\r\",\"coriander, stock, salt and pepper and just enough water to barely cover the veg. Simmer gently with\\r\",\"the lid on until the potatoes are cooked. Add tomato puree and stir in until thickened. Whiz until\\r\",\"smooth using hand held stick blender or put into a blender or food processor until smooth. Check\\r\",\"the consistency which should be quite substantial but not stodgy- add water if you feel it is too thick\\r\",\"or if you just want it as a starter. Taste for seasoning. Return to the pan and add the roasted peppers\\r\",\"and simmer very gently for 5 minutes. Do not boil or the coconut milk will curdle! 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