Chilli heat tempered with coconut milk is the essence of Caribbean cooking. This dish is lovely with a simple avocado and tomato salad, drizzled with vinaigrette.
This could also be made with ordinary burgers, or tofu cubes.
Posted for ZWT5, taken from Linda McCartneys "World Of Vegetarian Cooking".
I know this sounds like an odd mix but it is really good either on its own as an appetiser or with chargrilled veggies hot from the grill. Recipe comes from the south of France via Paul Gayler. Please buy the best jam you can afford.
Broiling the tenderloin makes the most tender, juicy meat; and you'll love the subtle orange-ginger flavor. If you want more flavor, you can increase the amounts of orange juice and ginger. I served this with a green salad, corn on the cob, and applesauce. This makes a great sandwich the next day with some honey-mustard dressing spread on it. Tip: My parents made this on the grill and it was outstanding!!!