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The Art of Flavour Sunday e-magazine


Caribbean Pork Mince in Red Pepper Baskets with twice cooked Crispy Potatoes and Sumac sprinkle - Salt Free or Salt Reduced

Important message: To everyone who loves to cook and loves true natural flavour

Before you start this recipe we strongly recommend you have the very best ingredients and herbs and spices. Stale herbs and spices will do little to give the true flavours this recipe promises

We invite you to check our premium herbs and spices for the very best quality. Go to SPICES


  • You will need - serves 4

  • 4 x Medium Red Peppers

  • Olive oil - best quality

  • 300g x Pork (or Beef mince)

  • 1 x Large red onion - finely diced

  • 2 x Medium carrots - diced

  • 2 x Medium celery stalks- finely diced

  • 2 x Tablespoons tomato paste

  • 1 x Teaspoons allspice - ground

  • 2 x Teaspoons dried thyme

  • 1 x Teaspoon dried oregano - ground

  • 1 x Cup best home made chicken stock - salt free.

  • 4 x Medium/large Dutch Cream or similar potatoes - skin on

  • 2 x Teaspoons Sumac spice - as a sprinkle for the potatoes

  • 1/2 x Cup flatleaf parsley - chopped

  • Salt The recipe works beautifully as Salt Free or if low salt is preferred, add the salt to your preferred diet

  • To order the spices in this recipe click SPICES


For the the twice cooked potatoes, pierce each one all round with a fork and on a flat tray, bake for approx. half hour, until just beginning to soften then remove and allow to cool.

Fry down the onions, celery and carrots until caramelised ,about 15 minutes, then add the tomato paste and allow to sit in the pan base to remove the bitterness from the paste - about 3 minutes. Stir.

Next add the stock and the spices to the caramelised carrots, celery and onions and stir well. Then, add the mince and gently simmer until cooked. Set aside and keep warm.

Cut the peppers in halves, length ways, and remove the seeds, forming a "basket" shape. For presentation, leave the stalk ends in place.

Now lightly coat the peppers with olive oil and place open side up in a hot oven until the peppers have softened but still a little firm Remove and allow to cool.

With a sharp knife open out the potatoes ready for their second bake. Sprinkle with olive oil and bake at 200c. 30 minutes until the skins have nicely crisped and set aside.

Place the pre prepared mince into the base of the softened peppers, then cut the twice cooked potatoes to around 4cm portions, cut crosswise to open out, being careful to protect the crispy skins and place on top of the mince inside baskets. Gently spray or sprinkle with a little olive oil.

Now return the completed dish to the oven at 180c to allow the red pepper baskets to fully soften, about 30 minutes, then sprinkle with the sumac and chopped parsley and serve.

Important: The twice cooked potato skins should be crispy.

Comments: A spectacular Caribbean salt free or low salt recipe with an exciting presentation for a dinner party..