Cooking Sense Summer 2015

YOUR COMPANION GUIDE TO SIZZLING CARIBBEAN CUISINE

The Summer Fare Handbook

GRILLED LAD SA SHRIMP LACK B WITH S BEAN *PG. 32

WHEN YOU START WITH QUALITY

. . . YOU END WITH QUALITY!

Dill onLemalmon S abs Kebrecipe Get ere!

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For quality meals that will make your mouth water, start with quality seafood – start with Atlantis!

We’re wholesalers and retailers of fresh and frozen seafood and you’ll always get outstanding service.

COME SEE FOR YOURSELF!

Unit 6A, Building #3 • Pine Industrial Estate, St. Michael • Barbados t: (246) 429-0594/0605 • f: (246) 429-0610 • e: orders@atlantisseafoodinc.com

cookingsense.bb

EDITOR-IN-CHIEF

Hermina Charlery hermina@cubepublishingltd.com

RECIPE EDITOR

Cynthia Nelson cynthia@cubepublishingltd.com

EDITORIAL

Hermina Charlery Cynthia Nelson

DESIGN AND LAYOUT Jason Waithe

PHOTOGRAPHY

Cynthia Nelson Damien Pinder Mikul Elcock Shutterstock

ADVERTISING SALES

Hermina Charlery advertise@cubepublishingltd.com

SUBSCRIPTIONS

cs@cubepublishingltd.com *All images accompanying recipes in this issue were submitted by recipe contributors.

Cover image and recipe from Caribbean Potluck by Suzanne Rousseau and Michelle Rousseau (c) 2014 Kyle Books. Photograph (c) by Ellen Silverman.

COOKING SENSE is a quarterly magazine published by Cube Publishing Ltd.

AUGUST - OCTOBER 2015 •

3

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• AUGUST - OCTOBER 2015

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Are you interested? Do you have what it takes? Let’s chat. team@cubepublishingltd.com

FEATURED

Chef Brian Lumley

Michelle Roper

689 by Brian Lumley www.chefbrianlumley.com

Eat The Caribbean www.eatthecaribbean.com

Felix Padilla

Michelle Blackwood

Simply Trini Cooking www.simplytrinicooking.com

Prisca Morjon

Ma Cuisine Créole www.macuisinecreole.fr

Healthier Steps www.healthiersteps.com

Suzanne & Michelle Rousseau

2 Sisters and A Meal www.2sistersandameal.com

Tamara Douge

Gemma’s Living www.gemmasliving.com

Anna & Alanna

Tru Bahamian Food Tours www.trubahamianfoodtours.com

Jehan Powell

Jehan Can Cook www.jehancancook.com

Giselle de Roché

Breakfast, Lunch, Dinner, and Punch www.breakfastlunchdinnerandpunch.blogspot.com

Alica Ramkirpal-Senhouse

Food Blogger & Photographer www.inner-gourmet.com

Sian Rose

Sian’s Cooking www.sianscooking.com

FEATURED COOKBOOK Caribbean Potluck

Jackie Wight-Fraser

My Wooden Spoons www.jsprat.wordpress.com

Zachary Dewer

Ria Birju

Cooking with Ria www.cookingwithria.com

Check out Michelle and Suzanne's cookbook – Caribbean Potluck!

Visit amazon.com for a peek!

AUGUST - OCTOBER 2015 •

5

9

WHAT'S COOKING 10.

IN SEASON

Get recipes to do more than just make juice.

12.

Are You Ready to Grill?

Get tips, tricks and recipes for indoor grilling.

21

COOKING WISDOM 22.

PANTRY BASICS

Complement your fare with these sweet and savoury condiments.

23.

Made From Scratch

Try whipping up your own condiments right at home.

24.

SUBSTITUTES WANTED

Find great replacements for missing ingredients.

6

• AUGUST - OCTOBER 2015

27

RECIPE BOX 28.

Favourite Party Foods (with a twist) Our foodies makeover popular party foods.

34.

Choose a Side, or Two

Round out your meal with a side dish or two.

38.

TASTES LIKE HOME

Make one of our foodies' go-to comfort dishes.

43

LIBATION STATION 44.

TEA & CO.

Serve tea for dessert.

45.

JUST ADD TEA

The Summer Fare Handbook AUGUST - OCTOBER 2015

Try four delicious drinks – starring dessert teas.

46.

Cool Down

Beat the summer heat with cool fruit juices.

AUGUST - OCTOBER 2015 •

7

ODE TO SUMMER

FOOD STYLING AND PHOTOGRAPH BY JEHAN POWELL.

TAMARIND STEPS INTO THE SPOTLIGHT FOR A DIY GLAZE THAT ELEVATES THIS GRILLED CHICKEN TO A “SUMMER” LEVEL. SEE NEXT PAGE FOR MORE DISHES STARRING THE SEASON’S FRUIT BOUNTY.

GRILLED TAMARIND CHICKEN

Click here for recipe!

AUGUST - OCTOBER 2015 •

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What's Cooking

WHEN LIFE GIVES YOU

In n o Seas

Paw Paw Balls

GET RECIPE

Growing up, as a child I enjoyed a wide variety of sweet homemade desserts but one that stands out among all the sweets is paw paw balls.

Felix Padilla

Fat Pork Jam

GET RECIPE

In some Caribbean islands this fruit is also known as cocoplum. I would describe it as having a mild rose flavour with slightly woodsy notes.

Giselle de Roché

Mango Sorbet

GET RECIPE

Soursop Cheesecake

GET RECIPE

The famous Bahamian 'dilly' fruit has found its fame in local songs and many popular Bahamian expressions. Soft and sweet, its taste resembles a pear with brown sugar added.

Tru Bahamian Food Tours

Avocado Ice Cream

Passion Fruit Cheesecake

• AUGUST - OCTOBER 2015

GET RECIPE

I really, really love cheesecake and I also happen to love passion fruit – so it was only a matter of time until I attempted to make the perfect passion fruit cheesecake.

But don’t take my word for it.

Sian Rose

GET RECIPE

This avocado ice cream was an idea that I wanted to try for a while. The result? A fresh, rich and absolutely decadent treat!

Prisca Morjon

10

GET RECIPE

Everyone loves soursop! It’s a favourite fruit to make ice cream, ice blocks, punches, sorbets and milk drinks here in Trinidad and Tobago.

Felix Padilla

This treat is an easy and delightful way to deal with both an oversupply of mango and the hot Caribbean summer days.

Michelle Roper

Sapodilla 'Dilly' Crumble

STEP AWAY FROM THE BLENDER AND THINK WAY BEYOND JUICE. START WITH THESE SWEET AND SAVOURY TREATS FROM OUR ADVENTUROUS FOODIES.

What's Cooking

Grilled FRUIT, ANYONE? YES! GRILLED FRUIT ADDS FLAIR TO YOUR FARE AND TASTES OH-SO-GOOD! When you grill fruit its natural sugars caramelise, intensifying its sweetness and creating a deep, rich flavour profile.

Sound good? Try these.

ORANGES PREPARE

Cut oranges into ¼-inch thick slices and remove seeds. Brush grill with vegetable oil. Put slices on hot grill 1½ minutes; flip and grill for another minute.

ENJOY •

Add to salads and desserts.

•

Muddle with sugar and mint or even fresh ginger to make drinks (alcoholic and virgin!).

WATERMELON PREPARE

Cut watermelon into 1-inch thick wedges or slices. Brush grill with vegetable oil. Put wedges on hot grill for 1 to 2 minutes; turn and grill for another minute.

ENJOY •

•

Makes for a juicy salad!

Drizzle with a bit of honey, sprinkle with some sea salt, a dash of freshly ground black pepper, and add to your tossed salad. Your palate will do a happy dance.

Serve with a crumbly, salty cheese like feta, accompanied by fresh mint.

COOKI

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nsure Always e specially leaned, e nd c y rl a prope it u lling fr when gri l pick ’l y e th r o s, t or vegetable a e m ftover up any le flavours. seafood

Cynthia Nelson

Available locally and internationally via www.amazon.com

tasteshome tasteslikehome www.tasteslikehome.org

AUGUST - OCTOBER 2015 •

11

What's Cooking

ARE YOU READY TO GRILL? TOOLS, TIPS AND TRICKS TO DO IT INDOORS GRILLING IS A RITE OF SUMMER. WHETHER IT’S DONE OUTDOORS OR INDOORS ­— ON A STOVETOP OR ELECTRIC GRILL — IT’S JUST THE RIGHT THING TO DO. AND THIS SUMMER WE’RE DOING IT INDOOR STYLE! C

WHAT YOU’LL NEED: B

A

BEST BU

Y

holds cast iron emely heat extr dges e ri th d n a ll we food r u yo e giv g grill in k o lo great! s rk ma

D

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SHOPPING SENSE

A grill with deep, wide ridges and high sides will make cleaning up much easier!

12

• AUGUST - OCTOBER 2015

1. A Grill

A. open grill (electric) B. contact grill (electric) C. grill pan (stovetop) D. double burner (stovetop)

2. Lots of Beer

E. Banks beer. And we don’t mean for pairing.

Crack open these bad boys and bottoms up while you grill!

3. A Support Team

F. kitchen tongs G. basting brush H. spatula I. meat thermometer J. skewers

What's Cooking

GRILLING BASICS Seafood

Meat & Poultry

Veggies & Tofu

Best to grill quickly and not over high heat. The worst thing you can do is overcook it. To avoid crumbling while cooking, choose fish with firm texture and high in fat. Fat acts as a lubricant and stops fish from sticking.

Use quick-cooking cuts that are evenly and thinly sliced.

Slice them into large, thick (at least ¼-inch) pieces. Cut zucchini lengthwise or make long diagonal slices. Grill smaller pieces on skewers or wrap in foil. Peppers can be grilled whole, then peeled and sliced. Precook carrots and potatoes but use eggplant, tomatoes, onions and sweet peppers fresh.

KS BEST PIC lmon

• sa Grouper p s • shrim p llo a c s • h • tuna fis rd o w •s • marlin

KS BEST PIC asts

bre Chicken ork ss loin p • bonele boneless rib d chops an ip neless str eye • bo • in lo ir s p steak • to d skirt n a • k n fla steaks

Atlantis Seafood has great prices and gives awesome customer service!

Check out their ad on page 2!

MARINATE, MARINATE, MARINATE! Marinating is crucial to add flavour and moisture to grilled foods. Plus, it helps prevent sticking and burning.

To determine marinating time, consider the texture of the ingredient.

Mushrooms, summer squash and extra-firm tofu may need only 30 to 40 minutes while tougher ingredients, like sliced carrots, potatoes or squash, are best marinated for a couple of hours.

KS BEST PIC at can

th Veggies to slicing stand up lling. g d an ri

GRILL ETIQUETTE

CHEF LUMLEY’S DIY ’NADES BASIC White wine, oil, garlic, onion and celery salt EXOTIC INDIAN FLAVOUR Yogurt, garlic, pepper, curry and cardamom

DO pat food dry, then lightly brush with oil and season (depending on what you’re grilling) before putting on the grill.

ASIAN FLAIR Vinegar, soy sauce, oil, sugar and ginger

DO heat grill pan on stovetop until very hot, then reduce heat as indicated in your recipe.

Maintain same temperature throughout the cooking process.

FOR SEITAN OR FIRM VEGGIES Pineapple juice, soy sauce, lemon juice and garlic

DO resist the urge to move food around the grill or check for grill marks. Food needs to stay in place to sear and cook so it releases easily. Always be guided by the times given in your recipe.

DON’T use harsh, abrasive scrub sponges to clean nonstick surfaces or soak in water for a long time.

FOR SUMMER SQUASH OR TOFU Orange juice, turmeric, ginger, garlic and lemon zest

AUGUST - OCTOBER 2015 •

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What's Cooking

TIME TO GRILL NOW THAT YOU’VE GOT THE TOOLS AND BASICS FOR INDOOR GRILLING, IT’S TIME TO TACKLE THE DELICIOUS RECIPES ON THE FOLLOWING PAGES. BUT BEFORE YOU FLIP, HERE ARE SOME TRICKS AND TECHNIQUES YOU’LL NEED.

PREP YOUR VEG

Vegetables lack fat so they need a coating to prevent burning or sticking and to stay moist.

Brush with oil (preferably vegetable oil, it has a high smoking point) or a flavoured oil blend like salad dressing, or your DIY mix of oil and herbs.

Or, marinate for at least 30 minutes before grilling.

IS IT DONE YET!

Thin cuts of pork (under ¾-inch thick) will dry out fast, so cook quickly on a very hot grill, flipping as little as possible. Take them off the grill within 4 to 5 minutes.

Thicker cuts (over ¾-inch thick) will need time to cook thoroughly without drying out the surface, so cook them slowly. Cook until centre reaches 145°F/65°C. To test for doneness, touch them (they should be firm) or use a meat thermometer.

Peeled or not, they’re incredibly delicious and cook quickly! Take them off the heat once the skin has lost its original colour.

Because the shell prevents marinating and seasoning, flavour has to be applied through the cut where the sand track was removed. To devein shrimp, make a slit along the back with a small paring knife and lift out vein.

SKEWER ’EM RIGHT

For easy cooking and control, skewer shrimp, no matter how big. For even cooking, don’t crowd them.

Once cooked the way you like, get them off the grill. Place on a plate and cover with foil. Let it stand 5 to 10 minutes (this allows meat to loosen up and its juices flow, resulting in tender and moist cuts!).

This is the most important part of the whole process.

THE JUICY TRICK

KEEP ’EM STRAIGHT

Skewer lengthwise to reduce curling as they cook.

STICK ’EM TWICE

Skewer each shrimp twice, through the top and the bottom near the tail, for a curved shape.

1

2

PREP YOUR BREASTS

MARINATE

Trim pieces evenly and cut small, crosswise slits along the length to let marinade penetrate the meat.

MOIST AND JUICY CHICKEN BREASTS IN 3 STEPS! 14

SHRIMP IS A NATURAL PARTNER FOR THE GRILL

• AUGUST - OCTOBER 2015

Use a generous amount of oil in your marinade to keep chicken moist.

3 LET IT REST

As with any other meat, letting breasts stand 5 to 10 minutes will keep them juicy.

GOT IT ? THEN LETS GO!

What's Cooking

Grilled Chicken Spicy West Indian Salsa Verde

The Chicken

4 cups olive oil • 1 bunch scallions, sliced • 8 cloves garlic • 2 Tbsp. fresh ginger, • peeled and grated • 1 bunch fresh thyme 1 bunch fresh cilantro • 2 Scotch bonnet peppers, seeded and minced • ¼ cup fresh lime juice (about 6 limes) • sea salt • freshly ground black pepper • 4 lbs. mixed chicken parts

The Spicy West Indian Salsa Verde

(Makes about 2½ cups) 1 cup fresh parsley, chopped • 3 cups fresh chadon beni, chopped (or cilantro) • 1 Tbsp. garlic, roughly chopped • 2 cups scallions, chopped • 1 bunch fresh thyme, chopped • 2 cups olive oil • 2 cups water • 6 Tbsp. fresh lime juice (about 8 limes) • 2 tsp. lime zest • 1 Scotch bonnet pepper, cut in half and seeded • 1 Tbsp. sea salt • 1 Tbsp. fresh ginger, peeled and chopped 1. Make the chicken: in a blender, combine oil, scallions, garlic, ginger, thyme, cilantro, Scotch bonnet, lime juice, salt and pepper, and puree. Transfer to a baking dish or resealable plastic bag and add the chicken, tossing to coat.

Marinate in the refrigerator for 12 hours or overnight.

2. Preheat oven to 350°F. 3. Make the spicy West Indian salsa verde: in a food processor or blender, combine parsley, chadon beni, garlic, scallions, thyme, oil,water, lime juice, lime zest, Scotch bonnet, salt and ginger.

Blend well.

4. Heat grill or grill pan to medium-high heat. Grill chicken about 10 minutes per side, turning once, until the outside is charred. Transfer chicken to a baking dish and toss with salsa verde, saving some for garnish.

5. Bake 10 to 15 minutes until chicken is cooked through and an instant-read thermometer registers 165°F. 6. Transfer chicken to a platter, drizzle with more salsa verde and serve.

PHOTOGRAPH (C) ELLEN SILVERMAN.

RECIPE AND IMAGE FROM CARIBBEAN POTLUCK BY SUZANNE ROUSSEAU AND MICHELLE ROUSSEAU (C) 2014 KYLE BOOKS.

WITH

Serves 8 to 10

This has to be our best-loved chicken dish.

The combo of the chargrill, the island seasonings and the kick of the West Indian Salsa Verde is truly unforgettable.

AUGUST - OCTOBER 2015 •

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What's Cooking

This is one of my favourite salads. I love the sesame flavour and especially the crunchy lettuce.

The dressing is really delicious, it has a nice tang – just the way dressing should.

Asian Sesame Salad with Grilled Chicken 16

• AUGUST - OCTOBER 2015

Dressing Makes 2 cups ¾ cup canola oil 2 Tbsp. soy sauce 2 Tbsp honey 2 Tbsp. sesame oil ⅓ cup rice vinegar 1 Tbsp. brown sugar 2 Tbsp. roasted sesame seeds ¼ tsp. freshly grated ginger 1 tsp. salt

Chicken

2 whole boneless chicken breasts, halved, rinsed and pat dry 2 Tbsp. balsamic vinegar 2–3 Tbsp. olive oil Salt and pepper to taste

Salad

6–8 hearts of romaine lettuce (or just chop desired amount) handful of sliced almonds, toasted 1 cup Chinese crispy noodles

1. Make the dressing: whisk together all ingredients until well blended and set aside in the refrigerator.

2. Make the chicken: season chicken with vinegar, oil, salt and pepper; set aside while grill heats up.

3. Grill chicken over medium heat and let it sit for a few minutes to keep in all the juices and seasonings. Cut chicken into strips 4. To assemble: place desired amount of lettuce and salad dressing in a bowl and toss by hand. Add some almonds and Chinese noodles and toss.

5. Transfer salad to a plate and top with grilled chicken; sprinkle on some sesame seeds for a finishing touch.

What's Cooking

Grilled Honey-Gingered Pork Tenderloin Serves 4

FOOD STYLING BY CHEF LENDAVE BURTON. PHOTOGRAPH BY POP-UP GOURMET JAMAICA.

2 ¾ lb. pork chops, 1½ -inch thick ¼ cup honey ¼ cup oyster sauce 2 Tbsp. packed brown sugar 1 Tbsp. plus 1 tsp. minced fresh ginger 1 Tbsp. minced garlic 1 Tbsp. ketchup ¼ tsp. onion powder ¼ tsp. cayenne ¼ tsp. ground cinnamon 2 Tbsp. sesame oil 1 oz. fresh cilantro sprigs 1. Pat pork dry and arrange in a shallow dish. In a bowl whisk together remaining ingredients and pour marinade over pork; turn to coat well.

2. Chill pork in the refrigerator, covered, turning it once or twice, at least 8 hours and up to 1 day.

3. Prepare grill. Remove pork from marinade and bring up to room temperature, reserving marinade.

4. Arrange chops on a lightly oiled grill set to high heat.

5. Grill pork, basting with reserved marinade and turning every 3 minutes, 10 minutes total. Discard marinade.

6. Continue to cook pork, turning it every 3 minutes or until a thermometer inserted diagonally into centre of tenderloin registers 155°F. Cook another 5 minutes if it has not. Remove from grill and let stand 5 minutes before serving.

Serve pork garnished with cilantro sprigs.

FIRE Want to make this on an outdoor grill?

IT UP! Click here for recipe!

AUGUST - OCTOBER 2015 •

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What's Cooking

Makes 4 main course servings

Special equipment

6 (8-inch) bamboo skewers, soaked 15 minutes in warm water 4 Tbsp. fresh lemon juice 4 Tbsp. olive oil plus some for brushing 1 Tbsp. finely chopped fresh oregano 1 garlic clove, minced Salt and pepper to taste 1 pint cherry tomatoes, halved ½ English cucumber, cut into ½-inch pieces ½ small red onion, thinly sliced 1 pound large shrimp, shelled and deveined 2 (8-inch) pita loaves (preferably pocketless) 1 yellow bell pepper, cored 6 oz. feta (cheese), cut into ½-inch cubes 1. Prepare grill for cooking.

2. Make the dressing: whisk together 2 tablespoons lemon juice, 3 tablespoons oil, half oregano, half garlic, salt and pepper in a large bowl.

3. Gently stir tomatoes, cucumber and onion into dressing and let stand at room temperature while grilling.

4. Marinate the shrimp: whisk together remaining 2 tablespoons lemon juice and remaining oregano, thyme and garlic in a large bowl. Stir in shrimp until well coated and marinate at room temperature for 10 minutes.

5. Meanwhile, grill pitas and bell pepper: Lightly brush pitas and bell pepper on both sides with oil and season with salt and pepper. Grill pitas on an oiled grill set to high until browned and slightly crisp, then transfer to a rack to cool (pitas will continue to crisp as they cool). Grill bell pepper until just softened.

6. Grill the shrimp: add remaining tablespoon oil to shrimp and toss to coat.

Thread 4 shrimp lengthwise in the same direction (so shrimp will lay flat on grill) on each skewer without crowding. Season with salt and pepper. Grill shrimp until just cooked through, about 2 minutes on each side.

7. Break pitas into bite-size pieces and coarsely chop bell pepper. Remove shrimp from skewers and gently stir into tomato mixture with pitas, bell pepper and feta. Add salt and pepper to taste.

FOOD STYLING BY CHEF LENDAVE BURTON. PHOTOGRAPH BY POP-UP GOURMET JAMAICA.

FIRE Want to make this on an outdoor grill?

IT UP! Click here for recipe!

GRILLED SHRIMP GREEK SALAD

18

• AUGUST - OCTOBER 2015

What's Cooking Serves 4

Special equipment

four 12-inch skewers, soaked in water 30 minutes if wooden

FOOD STYLING BY CHEF LENDAVE BURTON, PHOTOGRAPH BY POP-UP GOURMET JAMAICA.

2 cloves garlic, crushed to a paste • ¼ cup soy sauce • 1 Tbsp. red wine vinegar • ⅓ cup olive oil • ¼ tsp. salt • ⅛ tsp. freshly ground pepper • 2 Tbsp. coarsely chopped fresh parsley • 3 Tbsp. coarsely chopped fresh basil • 1 large red onion, peeled and root end trimmed slightly, leaving end intact • 1½ lbs. eggplant, halved crosswise, then cut lengthwise into 1-inch thick strips • 1 large bell pepper, cut into 1-inch cubes • 8 cherry tomatoes, whole

Grillled

Veggies

1. Turn grill on to medium-high heat.

2. Whisk together garlic, soy sauce, vinegar, oil, salt, pepper and herbs in a large bowl; set aside ⅔ of marinade for brushing.

3. Halve onion lengthwise and cut into ½-inch cubes. Thread vegetables onto skewers (with small spaces in between for even cooking).

4. Bring a large pot of water to a boil and add salt. Set up a large bowl with ice and water to create an ice water bath.

5. Blanch skewers with vegetables for 1 minute in boiling salted water. Remove skewers and put in ice water. When vegetables have cooled completely, drain well on paper towels and toss in reserved marinade.

6. Oil grill and carefully place skewers on, turning occasionally with tongs and continuously brushing with marinade until vegetables are very tender, 6 to 10 minutes. Serve warm with fresh tomato sauce.

DO AHEAD: Vegetables can be made a day ahead; cover and keep chilled. Reheat before serving.

FIRE Want to make this on an outdoor grill?

IT UP! Click here for recipe!

COOKI

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nching ose of bla The purp tain s is to re vegetable xture. te olour and flavour, c ing tt u p , or Shocking n ice a in s item blanched the th, stops water ba s s e proc . cooking

AUGUST - OCTOBER 2015 •

19

THE 'DIP' SIDE ’TIS THE SEASON FOR

FOOD STYLING AND PHOTOGRAPH BY MICHELLE BLACKWOOD.

OUTDOOR COOKING AND NO OTHER FOOD GROUP CELEBRATES IT QUITE LIKE CONDIMENTS. HELLO, COCONUT CHIA SALAD DRESSING!

COCONUT CHIA SALAD DRESSING *P. 23 AUGUST - OCTOBER 2015 •

21

Cooking Wisdom

DIP, DAB AND DRIZZLE YOUR WAY THROUGH SUMMER WITH OUR MUST-HAVE CONDIMENT PICKS FROM CHIEF. THEY’RE EXOTIC, FLAVOUR-FULL, AND AUTHENTICALLY CARIBBEAN!

CONDIMENTS

ry Pantsics Ba

22

Chutney Dips

Fruit chutneys make the ultimate dip but if you want a dip with a difference, try the Shadon Beni chutney.

Mango Chutney Dip

Tamarind Chutney Dip

Shadon Beni Chutney

Seasoned Sauces

Soy sauce is great for dipping fish, meats and veggies, but you know what else it’s awesome for? Sprinkling over vanilla ice cream! Try it with some hot sauce too.

Ginger Soy Sauce

Tamarind Hot Sauce

Garlic Soy Sauce

Kuchelas and Amchars

Kuchela

• AUGUST - OCTOBER 2015

Mango Amchar

Tamarind Amchar

Kuchela and amchar are simply pickled fruit – green mango, golden apple, tamarind, June plum – that have been dehydrated and blended with spices. Use them as you would pepper or as a topping on fish, wraps, pelau – whatever you like!

Cooking Wisdom

MADE FROM SCRATCH STEP UP YOUR COOKING GAME AND MAKE YOUR OWN CONDIMENTS.

Coconut Chia Salad Dressing

by Michelle Blackwood

Being an island girl, I love coconut so I decided to make a salad dressing that’s super creamy.

1(14 oz.) can coconut milk 1 Tbsp. chia seeds 1 Tbsp. minced onion 1 Tbsp. lemon juice 1 spring onion/scallion, finely chopped 1 tsp. basil leaves, finely chopped 1 clove garlic, minced ¼ tsp. dried dill weed ½ tsp. sea salt 1. Place all ingredients in a bowl, whisk together and let stand 15 minutes for the flavours to blend.

Transfer to an airtight container and refrigerate.

Caramelized Onions

by Giselle de Roché

Caramelised onions are bliss! Enjoy as relish in sandwiches and burgers, on cold meats and more!

Cook’s Note Quantities depend on the amount of caramelised onion you wish to make. Average two large onions per person as onions reduce a lot when cooked.

TIP To chop onions without tears, chill them in the freezer 10 to 15 minutes first.

Several medium or large onions • Canola oil • Salt to taste

E G SENS COOKINs contain all

d Chia see sential amino es 9 of the t our bodies acids tha n’t produce do need but – we get naturally ugh our them thro . food

is Dill weed e nam r e th o n a erb dill. for the h spoon a te ½ e s U in fresh dill chopped the dried f o e c pla version.

Herbed Mayo

by Cynthia Nelson

Fresh basil, tarragon, dill and cilantro can also be used to make an herbed mayo.

1 cup real mayonnaise 1 Tbsp. thinly sliced scallions/green onions or chives 1 Tbsp. finely minced parsley ¼ tsp. freshly ground black pepper 1. Mix all ingredients and refrigerate ½ an hour for flavours to meld.

1. Peel onions, remove top and bottom tips and cut onions in half. Lay them cut side down and slice lengthwise to desired thickness.

2. Use a wide, heavy duty sauté pan. Too thin a pan will cause the onions to burn. Coat bottom of pan with oil, or a mixture of oil and butter and heat on medium high heat.

3. Add onion slices and stir to coat with oil. Spread onions evenly over pan and cook, stirring occasionally. After 10 minutes, sprinkle some salt over onions.

4. Cook 40 minutes to an hour or more, stirring every few minutes (it may be necessary G COOKIN to reduce heat to low so that onions do not SENSE ame brown before softening and caramelising). ions s Cut all on at they Onions should brown slowly. size so th at the nly cook eve time.

5. Stir intermittently, especially to remove any same bits that might get stuck on bottom of the pan.

Cook until onions are a lovely brown colour.

Caramelized onions can be stored several days in an airtight container in your refrigerator.

Basil Pesto

by Cynthia Nelson 2 packed cups fresh basil leaves 1 large clove garlic, peeled and chopped 2 Tbsp. toasted peanuts, walnuts or pine nuts Salt and pepper to taste Olive oil or vegetable oil 1. Put all ingredients except oil in a food processor; cover and pulse until finely minced. With the processor running, drizzle in oil until mixture becomes a sauce with dropping consistency.

AUGUST - OCTOBER 2015 •

23

SUBSTITUTES

WANTED

Cooking Wisdom

IF YOU DON’T HAVE THE RIGHT INGREDIENTS FOR THE RECIPES IN THIS ISSUE, THAT’S ALRIGHT! GO AHEAD AND TRY THESE SUBSTITUTES.

24

• AUGUST - OCTOBER 2015

Grilled Shrimp Greek Salad

*PG.18

ITEM: English cucumber SUBSTITUTE: regular cucumber COOK’S NOTE

English cucumber is seedless. You can substitute by removing the seeds from regular cucumbers.

Meatballs

*PG.38

ITEM: ground allspice SUBSTITUTE: a pinch of ground cloves and a pinch of ground cinnamon

COOK’S NOTE

This substituted combo will give the heat and sweet notes of allspice.

Meatballs

*PG.38

ITEM: fresh bread crumbs SUBSTITUTE: dried breadcrumbs COOK’S NOTE

You will need to use more liquid (in this recipe, milk) to plump up the breadcrumbs, because the crumbs are much drier.

Caramelised Pear Infused Coconut Rum

Click for recipe

ITEM: coconut rum SUBSTITUTE: white rum COOK’S NOTE

A good alternative for those who don’t like coconut liquers.

Chickpea Salad

*PG.34

ITEM: canned chickpeas SUBSTITUTE: canned black beans COOK’S NOTE

Add a sprinkling of ground cumin for a smoky flavour.

Cumin pairs well with black beans.

Asian Sesame Salad with Grilled Chicken

*PG.16

ITEM: balsamic vinegar SUBSTITUTE: red wine vinegar with 1 teaspoon sugar COOK’S NOTE

A high quality balsamic vinegar has notes of sweetness, so sugar is necessary to take some of the edge off the red wine vinegar.

ADVERTISING FEATURE

YOU COOK,

CHIEF

FLAVOURS

THIS SUMMER, CELEBRATE THE UNIQUE TASTES AND FLAVOURS OF CARIBBEAN CUISINE WITH THE CHIEF RANGE OF SPICES, SEASONINGS AND CONDIMENTS! START WITH THESE RECIPES. ENJOY!

STICKY CHIEF CHICKEN WINGS

CHIEF SEASONED FRENCH FRIES

HOT DOGS À LA CHIEF AUGUST - OCTOBER 2015 •

25

ADVERTISING FEATURE

Sticky CHIEF Chicken Wings Serves 6 to 8

You’ll Need

2-3 lbs. chicken wings, cut into drumettes and wingettes ……………………………………………………………………………….

GIVEAWAY

Subscribe to Cooking Sense magazine for a taste of CHIEF! Lucky subscribers will receive two CHIEF products.

To Enter 1. Like us on Facebook/cookingsense.bb 2. Click on the Subscribe Here tab and you will be entered!

(Click Here to sign up today!)

Lucky winners will be announced on our Facebook page.

Promotion runs while stock lasts. Open to Barbadian residents only.

See some of the giveaway products on page 22!

Visit chief-brand.com/products/ for their full range of products Distributed by

Marinade

½ tsp. vegetable oil • 2 Tbsp. lemon juice • 2 Tbsp. Chief Chinese cooking sauce • ½ tsp. Chief tamarind hot sauce • ¼ cup Chief seasoned soy sauce • ½ tsp. Chief ginger soy sauce • 2 Tbsp. brown sugar • ¼ cup ketchup • 4 cloves garlic • ½ tsp. Chief five spice powder • 1 Tbsp.

Chief fish marinade • 1 Tbsp. white vinegar

Method

1. Combine marinade ingredients in a large bowl. Add wings, coat well and let stand 10 minutes.

2. Preheat oven to 350°F. Line a baking tray with greaseproof paper and set aside.

3. Shake off excess marinade and place wings on tray off wings (reserve marinade). Use marinade to baste chicken as it cooks. Bake 40 to 50 minutes until meat falls off the bone fairly easily and wings are just starting to char. They should be sticky and dark in colour.

4. Serve with celery or carrot sticks and Chief tamarind chutney dip.

Bldg 4, Newton Industrial Park, Christ Church, Barbados Tel: (246) 418-6910/12/13

Hot Dogs à la CHIEF

Serves 4 to 6

You’ll Need

You’ll Need

1 Tbsp. vegetable oil • ½ onion, diced • 1 Tbsp. Chief paprika • 1 Tbsp. Chief chili powder • ½ tsp. Chief onion powder • ¼ tsp. Chief garam masala • 2 large tomatoes, diced • 3 Tbsp. ketchup • ½ tsp. Chief garlic soy sauce ¼ tsp. Chief Italian seasoning • Salt to taste • Chief black pepper to taste • 6-8 whole hot dogs, fried • 6–8 hot dog buns

Method

1. Heat oil in a skillet over medium heat. Add onions and sauté until softened and slightly brown around the edges.

2. Add paprika, chili, onion powder and garam masala; stir briskly about half a minute to keep spices from burning.

Stir in tomatoes, ketchup, soy and ginger sauce, and Italian seasoning. Add salt and pepper to taste.

3. Add water, one tablespoon at a time, if mixture is too dry.

Cover and simmer over medium low heat 15 to 20 minutes or until mixture thickens. Adjust taste, if needed. Remove from heat.

4. Place hot dogs in buns and top with seasoned mixture.

Serve with a smile!

26

CHIEF Seasoned French Fries

Serves 6 to 8

• AUGUST - OCTOBER 2015

4 large potatoes, peeled and thinly sliced 3 Tbsp. vegetable oil

Seasoning

1½ tsp. Chief paprika • 1 tsp. Chief garlic powder • ½ tsp. Chief onion powder • ½ tsp . Chief black pepper • 1½ tsp. salt

Method

1. Place a large baking tray in the oven and preheat to 390°F. 2. Cut potatoes into thin, even matchsticks with a sharp knife.

Place in a large bowl, and toss with oil.

3. In another bowl combine seasonings.

4. Take heated tray out of the oven and crowd with potatoes in a single layer.

5. Sprinkle half the seasoning over potatoes and toss to coat, then sprinkle with remaining seasoning mix.

6. Spread potato sticks in a single layer on the tray and bake 35 to 45 minutes, turning once, or until golden brown.

7. Remove from oven and serve hot with your choice of Chief chutney dips.

RECIPE BOX A COOLER COOKOUT

FOOD STYLING AND PHOTOGRAPH BY JEHAN POWELL.

REFRESH THE CLASSIC BURGERS-AND-DOGS BARBECUE WITH FRESH NEW IDEAS LIKE THESE SIMPLE SALMON AND ZUCCHINI KEBABS. OR TRY ONE OF OUR VIBRANT SALADS, UPDATED SIDES AND DIY DRESSINGS ON THE NEXT FEW PAGES ­— YOUR BARBECUE MENU WILL NEVER LOOK THE SAME AGAIN.

SALMON & ZUCCHINI KEBABS

Click here for recipe!

AUGUST - OCTOBER 2015 •

27

Recipe Box

Favourite Party Foods

THE BEST CARIBBEAN FRIED CHICKEN! *P. 32 28

• AUGUST - OCTOBER 2015

FOOD STYLING AND PHOTOGRAPH BY JEHAN POWELL.

~with a twist~

FROM JEHAN CAN COOK’S BEEFY, CHEESY PINWHEEL PIZZA TO SIAN’S COOKING GUAVA WINGS AND OTHER FRESH AND INSPIRED RECIPES, YOU'LL FIND A TWIST TO EVERYONE'S FAVOURITE PARTY FOODS!

Recipe Box

Chicken Salad Sandwich SEE

I seriously love rotisserie chicken for making healthy, super-tasty and quick meals.

*PG 32

AUGUST - OCTOBER 2015 •

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Recipe Box

SEE

Beefy, Cheesy, Pinwheel

*PG 33

30

These pinwheels are not appetizersized but a hefty mouthful! They’re perfect for a picnic or even a road trip.

• AUGUST - OCTOBER 2015

Recipe Box

Jerk Ribs with Tamarind Honey Jerk Sauce SEE

*PG 32

Tamarind adds a bit of tang while honey adds a touch of sweetness; I love the combination with the spicy jerk seasoning.”

AUGUST - OCTOBER 2015 •

31

Recipe Box

Caribbean Fried Chicken This recipe was inspired by the best

fried chicken that I’ve ever had that wasn’t homemade – Trinidad’s KFC! 5 lb. chicken (I cut a whole chicken into 10 pieces) 2 Tbsp. green seasoning 1½ Tbsp. Dijon mustard 3 tsp. salt 1½ tsp. black pepper 2 cup flour 1 cup milk 2 eggs Oil

1. Make the green seasoning: place cleaned chicken in a large bowl. In a small bowl mix green seasoning, Dijon mustard, 2 teaspoon salt, ½ teaspoon black pepper and 1 teaspoon oil; mix well. Rub over chicken pieces, making sure it is well covered. Set aside.

2. Place flour on a large plate; add a teaspoon salt and a teaspoon black pepper and mix to combine. In a medium bowl, whisk together eggs and milk.

3. Coat chicken with flour, making sure to shake off any excess, then quickly dip into egg mixture. Allow excess egg mixture to drip off before putting back in the flour. Shake off excess. Repeat with each piece of chicken.

4. Place a heavy bottom pan over high heat with 2 inches deep canola oil. Once oil is hot, lower heat to medium low. Carefully add chicken pieces and fry 10 minutes per side or until golden brown. Remove from heat and place on paper towels to drain excess oil.

Chicken Salad Sandwiches Makes 4 sandwiches

Salad

2 cups rotisserie chicken meat, cut into small pieces

32

• AUGUST - OCTOBER 2015

1 cup green grapes, halved ⅓ cup slivered almonds 1 scallion, finely chopped 8 lightly toasted slices of bread

Honey Garlic Dressing ⅓ cup mayonnaise ½ tsp crushed garlic 2 tsp honey ¼ tsp black pepper ¼ tsp salt

1. Make the dressing: mix mayonnaise, garlic, honey, black pepper and salt in a small bowl until well combined.

2. Make the salad: place chicken, grapes, almonds, scallion and dressing in a bowl.

Gently mix to combine. Divide into 4 servings and place between toasted bread.

E TAST E H T R E COV

Grilled Shrimp Salad with Black Beans, Corn, Plantain and Cilantro

Serves 6 to 8 Juice of ½ orange Juice of 1 lime 1¼ tsp. ground cayenne 1 tsp. chili powder 1½ tsp. ground cumin 2 cloves garlic, chopped 1 tsp. peeled, grated fresh ginger 1 Tbsp. honey 2 Tbsp. olive oil Sea salt and freshly ground black pepper 1 bunch fresh cilantro, chopped plus ½ cup chopped 2 Tbsp. vegetable oil, plus more as needed 1 small ripe plantain, cut into cubes (about ¾ cup) ½ red onion, chopped (about ¼ cup) 1 scallion, thinly sliced ½ red pepper, chopped 1 lb. fresh or frozen shrimp, thawed (21 to 25) peeled and deveined, tail left on 1 (15-oz.) can black beans

1 cup canned corn Lime vinaigrette (get recipe here) 1. In a food processor or blender, combine orange and lime juice, 1 teaspoon cayenne, chili powder, 1 teaspoon cumin, garlic, ginger, honey, olive oil, salt, pepper, and bunch of cilantro; blend. Transfer to a baking dish or resealable plastic bag, add shrimp and marinate in the refrigerator for at least 1 hour.

2. In a large skillet, heat vegetable oil over medium heat. Add plantain and sauté until caramelised and cooked through.

Transfer to a large bowl and set aside. In the same pan, sauté onion, scallion and bell pepper for 2 to 3 minutes, then add to the plantains.

3. Add a little more oil to the pan and stir-fry shrimp until opaque. (Or, you can grill the shrimp.)

4. While still warm, add shrimp to the bowl with vegetables. Add the black beans, corn, ½ cup cilantro, ½ teaspoon cumin and ¼ teaspoon cayenne. Add vinaigrette, toss to combine, and season with salt and pepper.

Let stand at least 30 minutes before serving to allow flavours to develop.

Jerk Ribs with Tamarind Honey Jerk Sauce Ribs

1 rack baby back ribs (about 3-4lbs.)

2 Tbsp. jerk seasoning

Jerk Seasoning

3 Tbsp. Pimento 6 cloves garlic, crushed 4 scotch bonnet peppers 11 whole scallions, chopped 2 tbsp. salt Juice of 1 lemon ½ tsp. nutmeg 2 Tbsp. sugar 2 Tbsp. thyme leaves 1 medium onion, chopped

Recipe Box

Tamarind Honey Jerk Sauce ¾ cup tamarind pulp ⅓ cup ketchup ½ cup honey 1½ tsp. jerk seasoning

1. Make the jerk seasoning: place all ingredients in a food processor or blender and mix until it’s a fine paste. You can also use a mortar and pestle.

2. Prepare the ribs: clean ribs by rinsing under cool running water; pat dry with a paper towel. Add jerk seasoning to coat both sides and let sit for at least an hour at room temperature but preferably overnight in the refrigerator.

3. Preheat oven to 400°F. Place marinated ribs, meat side up, in a large baking pan, cover with foil and transfer to the oven. Cook for 1½ hours.

4. While ribs cook, make the tamarind sauce: put all ingredients into a small pot and cook at medium low heat until reduced by half.

The sauce should be thick as BBQ sauce or ketchup. Set aside.

5. Glaze the ribs: when ribs have cooked for an hour and a half, remove foil and heat oven to 425°F. Coat ribs with half the Tamarind Honey Sauce and place back in the oven for 10 to 12 minutes. Coat ribs with remaining sauce, then return to the oven for another 10 to 12 minutes.

6. Remove from oven and let ribs cool about 15 minutes before cutting into individual pieces.

Cook’s Note I did not add salt since the jerk seasoning has added salt.

Beefy, Cheesy, Pinwheel Makes 12

CRUST

3 cups all-purpose flour 2¼ tsp. instant yeast ½ Tbsp. sugar 1½ tsp. salt 1 cup warm water 2 Tbsp. olive/vegetable oil, plus extra

FILLING

1 tsp. canola oil 1 lb. minced beef 2 tsp. onion powder 1 tsp. garlic powder ½ tsp. dried oregano ¼ tsp. red pepper flakes ¼ tsp. dried basil ½ tsp. salt ½ cup water ¼ cup spaghetti sauce ¼ cup ketchup 1 cup grated cheese plus some to sprinkle on top (I used a mixture of Monterey jack and cheddar) Dried parsley 1. Make the crust: mix together flour, yeast, sugar and salt. Add water and oil and mix to form a dough. Knead 10 minutes; rub dough with oil, cover and let stand for 2 hours or until more than twice in size. While dough is rising, make topping.

2. Make the sauce: heat oil in pan over medium heat. When oil is hot, add ground beef, onion powder, garlic powder, oregano, basil, red pepper flakes and salt. Break up meat with a spoon as it cooks; cook until browned. Add ½ cup water and let simmer until water evaporates. Remove from heat; add spaghetti sauce and ketchup and stir to combine. Cool to room temperature.

Preheat oven to 350°F. 3. Assemble pizza: punch down dough, cut in half and form 2 balls. Refrigerate one for later use. Roll out dough into 15” x 10” rectangle. Spread meat evenly across the dough all the way to the end. Sprinkle 1 cup of cheese over meat. Roll dough jelly-roll style to form a log. Cut into 12 equal pieces and place in a greased 9” x 13” pan. Set aside and let rise 35 to 40 minutes.

4. Bake in preheated oven for 20 minutes.

Remove from oven and top with additional cheese and dried parsley.. Bake for another 3 to 5 minutes. Remove from oven and cool on wire rack. Serve warm.

Guava Wings

Top chicken wings with guava sauce for a fingerlicking treat that will leave you craving for more.

14 ozs. guava paste 1 cup water 6 cloves garlic, finely chopped 1 Tbsp. black pepper 2 tsp. salt 3 lb. chicken wings

1. Make the sauce: combine first 5 ingredients in a small saucepan. Slowly heat ingredients over medium heat for 15 minutes until guava paste melts completely. Stir often while cooking to prevent burning (lower heat if necessary). Simmer an additional 10 to 15 minutes. Whisk or stir sauce every 5 minutes during cooking.

2. Wash chicken thoroughly while sauce cooks. Cut wings into 2 pieces or leave whole. You may prepare wings by the oven or frying method.

3. Preparing the wings Oven Method: preheat oven to 375°F with the rack in lower position. Arrange chicken on a baking sheet. Pour sauce over chicken and mix to coat wings. Transfer to the oven and bake for 45 minutes. Flip wings and place pan on top rack of oven and cook for an additional 15 to 20 minutes until wing tips begin to blacken. Cool before serving.

Frying Method: season wings with 2 teaspoons each of salt and black pepper.

Add oil about 1 inch deep to a skillet or Dutch oven over medium to high heat. Let oil heat 2 to 3 minutes before adding wings. Fry chicken to desired crispiness. Drain on paper towels and immediately toss with guava sauce before serving or serve with sauce on the side.

AUGUST - OCTOBER 2015 •

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CHICKPEA SALAD

34

Click here for recipe!

• AUGUST - OCTOBER 2015

FOOD STYLING AND PHOTOGRAPH BY ALICA RAMKIRPAL-SENHOUSE

Recipe Box

Recipe Box

This casserole is two parts. It's basically Felix Padilla’s of Simply Trini Cooking Corn Pie (I doubled the amounts for a larger pie), with a saucy chili on top, from Jehan Can Cook.

Serves 8

Chili

1 Tbsp. canola oil 1 large onion, finely chopped 1½ lbs. ground turkey or beef 1 (15 oz.) can chili beans 1 (15 oz.) can kidney beans, drained 1 (28 oz.) can diced tomatoes 2 cans chipotle peppers, chopped 2 Tbsp. garlic powder 3 Tbsp. sugar 2 beef bouillon/stock cubes ½ tsp. ground cumin 1½ tsp. chili powder 1 tsp. oregano 1 tsp. salt 1 cup water

Corn Pie

2 (15.4 oz) cans whole kernel corn 2 eggs, lightly beaten 1 tsp. salt 1 tsp. black pepper 1 cup cornmeal

½ cup butter 4 Trinidad pimento peppers (optional) 2 large onions 1 large sweet pepper, diced 2 cups evaporated milk 1. Make the chili: in a large pot over medium fire, heat oil. Add onions and turkey or beef; cook until brown. Add the rest of the ingredients. Bring to a boil, then lower heat and simmer 1½ hours.

2. Make the corn pie: drain cans of corn and reserve liquid in a large measuring cup. Add eggs to liquid. Add enough water to make 2 cups of liquid. Add salt, black pepper and mix.

3. Pour into a mixing bowl. Stir in the cornmeal and make a smooth paste. Set aside.

4. In a large pot, melt butter and sauté onions, pimento peppers and sweet pepper. Add evaporated milk and bring to a boil. Add cornmeal mixture and stir on low heat for about 4 minutes. Stir in corn.

Continue stirring until mixture stiffens and starts to leave the sides of the pot. Remove from heat and pour into a buttered casserole dish. Smooth the top with a spoon. Bake at 350°F for 30 mins.

5. Cover with a layer of chili and sprinkle with grated cheese. Bake at 350°F about 15 mins until cheese is melted. Skip this last step if you plan to freeze it.

SE NG SEN COOKI otles are hot ned chip d

Can moke that are s They peppers e. c u a s a d in and cure iness to k o t and sm ded. lend hea when ad any dish

AUGUST - OCTOBER 2015 •

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This cool summer slaw is spicy-sweet perfection with any kind of barbecue—from burgers to ribs to chicken.

Serves 6

Sweet and Spicy Jerked Cashews

1¼ cups raw cashews (or preferred nut) 2 tsp. jerk sauce sea salt 1 Tbsp. butter 3 Tbsp. brown sugar

Coconut Sesame Dressing

juice of 6 limes (about 6 Tbsp.)

1 stalk lemongrass, tender inner part only, smashed and finely chopped 1 scallion, chopped 2 Tbsp. honey, preferably Jamaican 1 Tbsp. brown sugar 2 Tbsp. dark Asian sesame oil 1 tsp. soy sauce

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• AUGUST - OCTOBER 2015 2015

¼ tsp. Scotch bonnet, minced ¼ cup canned coconut milk 6 oz. white cabbage, thinly shredded (2–3 cups) 6 oz. red cabbage, thinly shredded (2–3 cups) ½ medium red pepper, cut into matchsticks ½ medium yellow pepper, cut into matchsticks 1 red chili pepper, seeded and finely sliced into strips ½ red onion, thinly sliced ½ cup thinly sliced strips fresh pineapple 1 ripe mango, peeled, pitted and cut into thin strips 1 medium ripe papaya, peeled and cut into thin strips sea salt and freshly ground black pepper 1 bunch fresh mint, chopped 1 bunch fresh cilantro, chopped Grated coconut, toasted (optional)

1. Make the sweet and spicy jerked cashews: preheat oven to 350°F. In a small bowl, toss cashews with the jerk sauce and a little salt.

Spread on a baking sheet in a single layer and toast until golden, about 5 minutes.

2. Melt butter in a saucepan over medium heat. Add brown sugar and let it melt; when it begins to caramelise, add roasted cashews and toss to coat well. Spread cashews out on a baking sheet lined with waxed paper to cool.

Roughly chop.

3. Make the coconut sesame dressing: in a blender, combine all the ingredients and whizz together. Season with salt and pepper.

4. In a large bowl, combine both cabbages, all the peppers, red onion, pineapple, mango and papaya. Season with salt and pepper.

Pour dressing over vegetable and fruit mixture; add mint and cilantro and toss. Top with the sweet and spicy cashews and toasted coconut, if using. Serve chilled.

RECIPE AND IMAGE FROM CARIBBEAN POTLUCK BY SUZANNE ROUSSEAU AND MICHELLE ROUSSEAU (C) 2014 KYLE BOOKS. PHOTOGRAPH (C) ELLEN SILVERMAN.

Recipe Box

Recipe Box

Wonderful for a summer barbecue, your friends and family will love it!

Serves 6

1½ –2 lbs.white potatoes, scrubbed or peeled and cooked whole, until fork tender ½ –1 lb. sweet potato, peeled, chopped and cooked fork tender 6 strips cooked bacon, cooled and crumbled, with drippings reserved 1 celery stalk, finely chopped ½ cup sliced red onion ¼ cup chopped green pepper ¼ cup chopped yellow pepper ¼ cup chopped red pepper ½ cup diced cucumber 3 hard-boiled eggs, chopped coarsely 1 tsp. chopped fresh ginger or ½ tsp. ginger powder 1–2 tsp. curry powder ½ cup whole mayonnaise 2–3 Tbsp. Dijon vinaigrette (or 2 Tbsp. dijon mustard ) 2 Tbsp. chopped fresh parsley 1 tsp. fresh lime juice 3 cloves garlic, minced, or 1 tsp. garlic powder 1 tsp. bacon fat drippings ½–1 tsp. salt, or to taste Ground black pepper to taste 1. Cut potatoes in half and quarter the larger ones.

2. Put all ingredients into large bowl and toss to coat. Mix well; add more mayo if you like.

Cover and refrigerate until well chilled.

AUGUST - OCTOBER 2015 •

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Recipe Box

FOOD STYLING AND PHOTOGRAPH BY CYNTHIA NELSON.

WHEN YOUR SOUL CALLS FOR COMFORT FOOD, WHAT’S YOUR GO-TO DISH? SOMETHING CREAMY AND CHEESY? MAYBE WARM AND HEARTY? FRAGRANT AND SAVOURY, PERHAPS? THREE OF OUR FOODIES SHARE RECIPES FOR THEIR GO-TO COMFORT FARE.

Goodness gracious, great balls of meat!

Click here for recipe!

38

• AUGUST - OCTOBER 2015

Recipe Box

Chayote au Gratin Makes one 8 or 9-inch pie

Chayote (christophene) au Gratin, or Mirliton au Gratin, is a scrumptious and versatile dish!

The taste is somewhat like a meat and cheese quiche but without the crust. It’s usually made with ham, Gruyére or Parmesan cheese, but my personal favourite is asiago cheese for its tartness.

4 chayotes, peeled, cored, halved and cut into small cubes Salt to taste Oil for frying 1 cup cooked ham (or low sodium turkey spam, cubed) 1 medium white onion, chopped (about ½ cup) 1 Tbsp. chopped parsley 1 tsp. thyme, leaves only, chopped Black pepper to taste

Bechamel Sauce

2 Tbsp. unsalted butter 2 Tbsp. all purpose flour 2 cups whole milk 1 cup grated cheese: Asiago, Gruyére, or Parmesan Dried breadcrumbs for topping Additional butter and grated cheese for topping 1. Put cubed chayote in a pot with enough water to cover. Add salt to taste and bring to a boil.

Cover ajar and let cook for 20 to 25 minutes.

Remove from heat and drain well; discard water.

2. In a frying pan, with oil, fry ham or spam cubes until they start turning light brown, then add onion.

Stir to mix; add parsley, thyme and pepper to taste. Let mixture cook until onions are halfway cooked. Remove from heat and set aside.

3. Make the béchamel sauce: heat butter in a saucepan and add flour. Stir to blend (best to use a wooden spoon). Once butter and flour are well mixed, gradually add milk while stirring. When milk is fully incorporated, add grated cheese. Stir and let mixture cook for about 2 to 3 minutes on low heat. Mixture should be thick. Remove from heat and set aside. In a large bowl, mix chayote with meat mixture, fold in béchamel sauce.

4. Add mixture to a prepared buttered dish. Sprinkle with breadcrumbs and more grated cheese. Add a few dots of butter and bake at 375°F for 20 to 25 minutes until top is starting to brown. Remove and serve immediately with bread as an appetizer or a side dish.

Cook’s Note Chayotes will release more water so the béchamel sauce must be thick. Drain them thoroughly before mixing all ingredients.

AUGUST - OCTOBER 2015 •

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Recipe Box Serves 2 to 4

Special equipment Unbleached parchment paper (not wax paper) 1½ lb. fish (preferably whole, about ¾ pound each or 4 (6-ounce) fillets (snapper, cod, porgie, salmon, halibut, sea bass) 2 tsp. salt, divided Freshly ground black pepper 4–6 Tbsp. green seasoning 4 sprigs thyme 1 medium tomato, thinly sliced ½ large onion, thinly sliced 4–8 ochros/okra, halved lengthwise (optional) (or tender green peas or baby spinach) 1 lemon (one half thinly sliced and the other half for juicing) 2 Tbsp. extra virgin olive oil (or 2 Tbsp. butter)

CaribbeanStyle Fish

in Parchment Paper 40

• AUGUST - OCTOBER 2015

This is one of the simplest, most flavourful ways to prepare fish.

Encased in the packet, the fish steams in its own juices and becomes infused with the lovely flavours of the fresh herbs, veggies and lemon juice. When making this dish you must adequately season (salt) the fish.

1. Place rack in middle of oven and preheat to 400°F or heat grill to high.

2. Cut 2 large pieces of parchment to generously wrap the fish; set aside.

3. Wash fish thoroughly (check for and remove any scales) and pat dry.

4. In a bowl, season fish generously with salt, pepper and about 4 tablespoons green seasoning. Marinate covered in the refrigerator for a few hours or overnight.

5. When ready to cook, bring fish to room temperature. Place on paper with 2 sprigs of thyme inside each fish. Layer sliced tomatoes, onion, ochros and lemon slices on each fish, dividing evenly. Squeeze lemon juice over fish. Drizzle generously with olive oil (or pats of butter). If you wish, add 1 to 2 tablespoons white wine. Finish with another dusting of salt and pepper.

6. Fold over parchment and form a halfmoon packet; beginning at one corner, make small overlapping pleats all the way around to seal edges tightly and prevent steam from escaping.

7. Place packets on a baking sheet and cook until parchment is puffy and brown, about 15 to 30 minutes or more (depending on thickness of fish), or until fish is cooked through and flakes easily when tested with a fork. If fish is not cooked after opening, reseal and continue to cook, checking occasionally.

8. Immediately place each packet on a plate and carefully cut open with kitchen shears (the steam will be very hot). Remove thyme, and serve with steamed jasmine rice or warm, crusty, toasted garlic bread.

Cook's Note Don’t use foil; it reacts with the acids, causing an unpleasant taste. If grilling, wrap fish in parchment and then foil.

Recipe Box

Spaghetti with Meat Sauce

This is my absolute favourite dish to make and eat.

Makes 5 (5-ounce) servings

Meat Sauce

2 Tbsp. vegetable oil 8 ounces minced beef 2 small stock cubes or salt to taste ½ tsp. ground black pepper ½ cup chopped onions ½ cup chopped sweet peppers ¼ cup chopped tomatoes ½ cup canned tomato sauce ½ cup drained canned corn

Pasta

2 small stock cubes or salt to taste 2 tsp. vegetable oil 1 (400g/14.1oz.) packet spaghetti 1. Make the meat sauce: add oil to a pan and place on medium heat

until hot. Add minced beef, spread in an even layer and let brown. Add stock cubes or salt to taste along with black pepper and tossNOTES to mix.

Don’t use foil because it 2. Addreacts onions, sweet peppers and with the acids causes an unpleasant taste.

If using tomatoes; stir and cook 2 to 3 minutes. a grill, firstsauce; wrap the fish in 3. Stir in tomato reduce heat to parchment paper and then low and simmer 3 foil. to 4 minutes. Mix in corn; cook for 1 minute, then turn off the heat. Instead of ochros (okras), you may use tender green 4. Make peas the pasta: a large pot of or babybring spinach. water to boil and add stock cubes or salt to taste. Add pasta along with oil and cook according to package directions.

5. Drain pasta well; transfer back to pot and toss with a tablespoon oil.

6. Pour meat sauce over pasta and toss well to mix. Plate and serve immediately.

When I come home from college and looking for something tasty that’s also quick and easy to make, this is my go-to dish.

AUGUST - OCTOBER 2015 •

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ADVERTISEMENT

HAVE YOUR

FRUIT AND

CREAM

IT TOO

The ‘Summercle’

1 cup mango purée 1–2 Tbsp. honey (optional) 1 cup Elle & Vire plain yogurt 1 cup Elle & Vire whipping cream 1. In a bowl, whip cream and honey (if using)until peaks form. Fold in yogurt and mango purée, and stir lightly.

2. Pour mixture into popsicle molds and place a stick in the middle of each. Freeze 4 to 5 hours before serving.

3. Loosen popsicle by placing mold under hot running water for a few seconds, then carefully remove it from the mold.

Distributed By

Bldg 4, Newton Industrial Park, Christ Church, Barbados Tel: (246) 418-6910/12/13

STYLING AND PHOTOGRAPH BY JEHAN POWELL.

ADD SOME PUNCH

WHAT’S THE KEY INGREDIENT TO A ROUSING SUMMER LIME? PUNCH! SERVE SOME, STARTING WITH THIS PINEAPPLE COCONUT SANGRIA. MIX PINEAPPLE JUICE, SPICED RUM, SIMPLE SYRUP, PINEAPPLE SLICES, A CRISP WHITE WINE AND COCONUT SELTZER, AND YOU'VE GOT THE START TO A FESTIVE SUMMER PARTY.

PINEAPPLE COCONUT SANGRIA

Click here for recipe!

AUGUST - OCTOBER 2015 •

43

Fit For

Dessert HAVE YOUR CARAMELISED PEARS, BERRY TRUFFLES AND CHOCOLATE WHATEVERS SANS GUILT WITH DESSERT TEAS!

Strawberry Kiwi

___________________________ Tasting Notes Sweet, Fruity, Tart This naturally caffeine-free blend of fruit and herbs has such a bright and juicy strawberry flavour that just one sip isn’t enough. It’s like drinking a cup of happy while sucking on a piece of your favourite tart candy. A 2-oz. package (25 cups) is $30; Novel Teas

Velvet Tea

___________________________ Tasting Notes Smooth, Minty Close your eyes and inhale the refreshing aroma of mint, followed by a pleasant note of vanilla. Made with ground chocolate, rooibos, mint, apple and honeybush, it’s slightly sweet, with a smooth finish.A 2-oz. package (25 cups) is $45; Novel Teas

Vanilla BerryTruff le

_______________________________ Tasting Notes Tart, Creamy, Light Caffeine-free rooibos tea is the perfect backdrop for this tea’s creamy berry flavour and vanilla aroma. It includes real chocolate and bits of organic black currants.

A 2-oz. package (25 cups) is $40; Novel Teas

Chocolate Monkey

___________________________ Tasting Notes Sweet, Rich, Fruity Very much like a mini-dessert, this sweet, fruity melange includes ground chocolate, cacao nibs, bits of apple and banana, and rooibos tea. The result is a seductively rich brew. A 2-oz. package (25 cups) is $42; Novel Teas *Contains soy, and chocolate may contain trace amounts of caffeine

Libation Station

Strawberry Kiwi ___________________________

JUST

ADD

TEA

Vanilla Berry Truffle Iced Tea Float ___________________________

A pleasing and refreshing drink for fans of tea and milk. As the ice cream melts, it infuses the tea with a delicious creaminess.

Serves 1 Pour 1½ cups Vanilla Berry Iced Tea* (get Basic Loose-leaf Iced Tea recipe here) into a tall glass half filled with ice (get Tea Ice Cube recipe here). Top with a large scoop of vanilla ice cream and serve immediately. *Spike iced tea with rum or brandy for an elevated flavour profile

AWESOME SUMMER TREATS – STARRING DESSERT TEAS Chocolate Monkey ___________________________

Start your day with this healthful and satisfying breakfast shake. Your soul will sing with pleasure!

Serves 2 Combine 1½ cups milk and 2 Tbsp. Chocolate Monkey tea blend; heat over medium-high heat until mixture bubbles. Remove and steep, covered, for 10 minutes, then strain. Discard leaves.

Refrigerate till cold. Combine in a blender 1 cup plain Elle & Vire yogurt, 3 Tbsp. granulated sugar and a large banana, sliced and frozen.

Blend until smooth. Pour into glasses and serve immediately.

Enjoy this infusion on its own or as part of a cocktail. What you choose to do with it is limited only by your imagination.

Makes 1 Litre Pour one bottle of vodka into a pitcher. Add ½ cup Strawberry Kiwi tea blend and let stand for at least 30 minutes. When the flavour is to your liking, strain through double layers of cheesecloth or a coffee filter; be sure to remove any bits of leaves. Store in an airtight glass bottle at room temperature or chilled.

Velvet Tea and Lemongrass Simple Syrup ___________________________

The perfect sweetener for your beverages – add to lemonade, cocktails, sparkling water or spoon over vanilla ice cream for a special treat.

Makes about 1 cup Combine one cup granulated sugar, 1¼ cups water, a few drops of lemon/lime juice, and 2 Tbsp. chopped fresh lemongrass in a medium saucepan. Stir and bring to a boil over high heat. Reduce heat and simmer till all sugar is dissolved and mixture is slightly syrupy, about 2 to 3 minutes. Add a tsp. Velvet Tea blend and simmer another minute. Remove from heat and let cool fully. Strain and discard leaves. Store in an airtight container in the refrigerator for up to 2 weeks. *Vary amount of tea, depending on how strong or delicate a flavour you want tea AUGUST - OCTOBER 2015 •

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Libation Station

COOL DOWN KEEP YOUR COOL THIS SUMMER WITH JEHAN’S REFRESHINGLY EASY ADES AND COOLERS.

“These drinks are light and cool you down, without too much sugar. They’re perfect when the weather heats up!”

MANGO LIMEADE

4 cups mango juice or nectar Juice of 3 limes 1 cup simple syrup (1 cup sugar dissolved in 1 cup water) 2 cups seltzer water Lime slices to garnish

TASTE OF THE TROPICS PUNCH

Place ingredients in a large pitcher and stir to combine.

Chill before serving and garnish with slices of lime.

Place ingredients in a large pitcher and stir. Chill before serving over ice.

PINEAPPLE ADE Skin of 1 pineapple 6 cups hot water ½ cup sugar 6 cloves 1 stick cinnamon

Place all ingredients in a large pitcher. Let stand for 24 hours.

Strain and add more sugar if needed. Chill before serving.

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• AUGUST - OCTOBER 2015

4 cups passion fruit juice 2 cups orange juice ⅓ cup lime juice 3 cups pineapple soda

WATERMELON CUCUMBER COOLER 8 cups watermelon, seeded and cubed 1 whole cucumber, seeded and chopped Juice of 2 limes 2 cups water ¾ cup sugar

Place all ingredients in a blender or food processor and purée.

Strain and discard pulp.

Best served cold.

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