JULY 2015
THE WORLD OF ROTI SANDWICH MAKEOVER 5 SIMPLE WAYS TO UPGRADE YOUR SANDWICH
5 TIPS TO TRANSFORM DINNERS
QUICK AND EASY RECIPES
C R E D I T S Publisher: VIVIAN-ANNE GITTENS Editor: TYSON HENRY Advertising Manager: PAULETTE JONES Editorial Team: CORETTA JOE, ROSEMARIE LAYNE, NICK NUNES, WWW.TASTESLIKEHOME.ORG Photography: ALYSON HOLDER (LOUD 87) Design/Layout: IMAGEWORX Advertising Executives: DEBBIE BRATHWAITE – TEL.: (246) 430-5518 Email: debbiebrathwaite@nationnews.com DANIELLE BECKFORD – TEL.: (246) 430-5495 Email: daniellebeckford@nationnews.com KELLY JOHNALLY – TEL.: (246) 430-5515 Email: kellyjohnally@nationnews.com Advertising Coordinator: WENDEY DELANEY – TEL.: (246) 430-5517 Printers: PRINTWEB CARIBBEAN LTD – TEL.: (246) 434-6719
Editor’s Note Summertime, festival time, party time, they all have one thing in common . . . food. More specifically, quick meals. Whether you’re in party mode, entertaining socially or playing host as part of a seasonal business venture, the focus will be the same – easily prepared, affordable, tasty culinary treats. At this time of year, Barbados becomes a melting pot of cultures, playing host to people from all climes who come to soak in all the island has to offer. In so doing, they discover the sights, sounds, and ever evolving tastes of the island. It’s a journey of discovery and rediscovery for locals too, encouraged as hosts and chaperones to explore new gastronomic experiences. Dedicated foodies will testify that there’s more than meets the eye when it comes to cuisine in Barbados, and truth be told there are many foods available that aren’t typically Bajan or that don’t come to mind when we think about cuisine on this island. Barbados is an underrated hub/melting pot that offers several options. In this edition of Fine Cuisine, our menu is as diverse as the many offerings available on island. Call it a cohobblopot, if you will, featuring quick, easy to prepare healthy meals and drinks for the party menu or otherwise.
From the East, there’s the ever popular roti. From Italy, it’s pizza please. We have finger foods that you’re sure to relish and share tips on how to prepare quick, healthy home-cooked meals, as well as offer suggestions on the appliances that’ll help get the job done. Like sandwiches? Then you’re sure to find the article on preparing super sandwiches informative. While party hopping, eating and drinking to your heart’s delight, do you ever think of what you’re doing to your belly? Fear not, inside there’s an interesting read on body types and eating for a healthy abdomen. The food adventure awaits. There are lots of new gastronomic experiences to discover on island. Partake and enjoy.
Tyson Henry Editor
Fine Cuisine is produced by The Nation Publishing Co. Limited; a subsidiary of The Nation Corporation, which is a member of the One Caribbean Media Limited (OCM) group of companies. For General Info email: finecuisine@nationnews.com Every effort has been made to ensure that the information contained within this magazine is accurate, however, The Nation Publishing Co. Limited cannot be held responsible for any consequences that may arise from any errors or omissions. This publication cannot be copied in whole or in part without the explicit permission of the Publisher. ©2015 Nation Publishing Co. Limited FineCuisine | JULY 2015
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JULY 2015
THE WORLD OF ROTI
5 TIPS TO TRANSFORM DINNERS
QUICK AND EASY RECIPES
SANDWICH MAKEOVER 5 SIMPLE WAYS TO UPGRADE YOUR SANDWICH
12 Roti prepared by chef Dane Saddler Photographed by Alyson Holder (LOUD87)
CONTENTS Breakfast Potatoes
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Dwellings Dishes
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Pizza Please
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Roti Appreciation
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Eat For Your Belly
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My Kind Of Fast Food
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Sandwich Makeover
18
Low-calorie Summer Cocktail Trio
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Finger Food
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Breakfast POTATOES TEXT CREDITS: WWW.TASTESLIKEHOME.ORG PHOTOS BY ©CYNTHIA NELSON PHOTOGRAPHY
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am the kind of person who wants to wake up each morning and be surprised by what I find on my plate for breakfast. While I am quite content to eat the same thing two to three days in a row for lunch or dinner, that is not the case when it comes to breakfast. I seek variety: savoury and sweet (more savoury), heavy and light, liquid and solids. Here’s the thing, because I want breakfast to be a surprise and something different daily, I find that I cannot plan what I want to have for breakfast the day or night before, this generally results in me not having breakfast at all. If I am not rushing to get out of the house, invariably, I’ll have tea. The other day I got up and felt like eating potatoes for breakfast. Ah, a rare occasion that I actually knew what I wanted to eat for breakfast. These potatoes were done cooking in under half an hour. I like that.
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There’s no particular recipe. All you need are potatoes, oil or butter if you prefer, salt and pepper. I used a dry all-purpose seasoning for my potatoes and finished them off with chopped chives. 1. 2.
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Scrub or peel some potatoes and dice them. Heat a pan (cast iron works great) with two tablespoons oil until smoking hot and add the potatoes to the pan and spread it out in an even layer. Do not touch it, let it cook for five minutes to get brown on the parts that are in direct contact with the pan. Meanwhile, sprinkle the seasoning along with some salt and freshly ground black pepper. Toss the potatoes to let the other pieces brown. Let it cook for another five minutes. Cover the pan, turn the heat to low and let steam cook for 15 minutes. Remove the cover, shut off the heat, and garnish with chives or thinly sliced green onions.
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5 TIPS TO TRANSFOM
WEEKNIGHT DINNERS COPY AND PHOTOS COMPLIMENTS DWELLINGS
E
ven though dinnertime is a daily occasion, getting a fresh, hot meal on the table can sometimes feel like a challenge, especially if you’ve been working all day. However, you don’t need a full cart of ingredients or tons of time to make a delicious and healthy dinner. When it comes to weeknight meals, there are three things every busy home cook must consider: the amount
Cuisinart Mini Prep Food Processor
Panini Press Gourmet Sandwich Maker
Set & Forget 6 Qt Slow Cooker
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of prep work the recipe requires, the time it takes to make, and the number of ingredients needed. Simply planning ahead and cooking for several nights at once can save time and money. Just because it’s healthy and nutritious doesn’t mean you have to skimp on delicious either. Check out these great tips for quick and healthy dinners and change your weeknight meals to wow!
Prep Ahead Wash and chop produce staples immediately after you buy them. Use the Cuisinart Mini Prep Food Processor to chop up your veggies ahead of time. That way, cook time is much faster with all your veggies ready to go. Cut your protein into thin strips for faster cooking time too.
Plan Ahead Cook big batches ahead and freeze them. Investing in a good
slow cooker like the Hamilton Beach Set & Forget can really be a lifesaver. Not only do you get delicious flavour and tender meats; a slow cooker is perfect for someone with a busy schedule as you can just leave it to do its thing. It offers big flavour with low maintenance.
Organise and Declutter Your Kitchen Instead of having a number of different gadgets that you don’t use, invest in some great multifunctional pieces like the Hamilton Beach Panini Grill. This awesome piece can be used for appetisers, delicious sandwiches, and even for making kebabs and burgers.
Embrace Leftovers & Transform Them Reimagine leftovers into a whole
new dish. Preserve last night’s dinner in airtight OXO Pop Containers for same day freshness. Introduce new and interesting flavours with Stonewall Kitchen Sauces to turn your leftovers up a notch. Turn leftovers into a whole new baked dish by popping them into the Cuisinart Toaster Oven Broiler.
One Dish Dinners Cook one pot meals for easy prep and clean up. Most pasta dishes, for example, can be done by throwing all the ingredients into just one pot. Eggs are also a great dinner idea for a quick and healthy dinner and they always tend to be in the fridge for worry-free meal planning. Prepare a yummy omelette by adding in a little cheese, ham, and your favourite seasonings. Pick up our Simply Non Stick Omelette Pan Set and get cooking.
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Noodles & Minced Meat
My Kind of Fast Food TEXT CREDITS: WWW.TASTESLIKEHOME.ORG PHOTO BY ©CYNTHIA NELSON PHOTOGRAPHY
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everal years ago, I was introduced to ginger-scallion sauce and since then, it has become my go-to sauce whenever I want something tasty to eat, fast. There is essentially no cooking involved in making the sauce, you simply grate, and/or finely mince the ingredients and pour hot oil over everything. Easy, right? The best part is that this sauce goes well with many things – noodles (all types, including pasta), rice, boiled ground provisions, spread over thick crusty toast or even tossed with a garden salad. You can also serve it with seafood and poultry or over grilled skirt or flank steak. Grilled pork chops? Yeah, that too! My friend Nadini introduced me to these no-cook chowmein noodles and they come in two varieties – fine and broad; in this dish I used the broad noodles. Like the sauce, there is no real cooking involved. Just as you would pour boiling water over rice noodles to rehydrate them, the same process is involved here. You see what I am saying about fast food here? Most of the time I never include meat in my ginger-scallion noodles, I eat it just so and too much of it. However, the other day I had some cooked minced beef left over from another dish I made . . . I think you see and know where I am going with this. I simply heated a wok (or use any deep pan you have), drizzled in some oil, reheated the cooked mince, tossed in the ginger-scallion sauce and noodles, toss, toss, toss until everything was heated through and mixed together. Done.
NOODLES Use any noodles of your choosing and cook according to package instructions.
SAUCE • 4 to 6 scallions sliced thinly (white or purple and green parts) • 2 tablespoons grated fresh root ginger • 2 teaspoons grated garlic • Finely minced hot pepper to taste • 1 teaspoon rice wine, apple cider or white vinegar • Salt to taste • 6 to 8 tablespoons vegetable or canola oil • 3/4 teaspoon toasted sesame oil (optional) TO MAKE THE SAUCE • Mix together the scallions, ginger, garlic, pepper, vinegar, and salt in a deep, heatproof bowl. • Heat the oil until almost smoking hot and pour over the ingredients in the bowl and mix well with a fork. • Add sesame oil if using and mix into the sauce. Set aside for ten minutes so that the flavours can meld.
ASSEMBLY Toss the noodles with the sauce (depending on how much noodles you cooked, you may not need to use all of the sauce. Store the remainder in the refrigerator in an airtight container. It will last for a week). ADDITIONS Ground meat (beef, pork, chicken, turkey) and shrimp can be added to the noodle mixture as well as vegetables. Here’s what’s to do: stir-fry the meat or shrimp and vegetables, then add noodles and sauce, and toss to mix.
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SANDWICH
makeover BY CORETTA JOE
5 Simple Ways to Upgrade Your Sandwich 18 FineCuisine | JULY 2015
A good non-stick pan is a must have in the kitchen.
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 Email: surfsiderestaurant@caribsurf.com
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Bite-sized tickets
PHOTOS COMPLIMENTS RELISH EPICUREA
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mall bites that offer unique presentations, with world flavours that create conversation and an instant feeling of well-being. Finger foods present a healthy and refreshing, easy and sophisticated new approach to food styling for events. Whether it is a product launch, business meeting, cocktail party, family get-together, party or any other social event, they provide less expensive and more flexibile options when it comes to menu choices. With gourmet hors d’oeuvres such as quiches, pâté, caviar, and tea sandwiches which are suitable for formal events, and choices such as sliced fruits, carrot sticks, mini pizzas, fish cakes, brownies for the more casual celebrations, finger foods enable caterers to develop event menus that are suited to the venue and style of each celebration. Here we present a few house favourites from the finger food menus of our friends at Relish.
to a world of flavours 1 Melon Salad
Relish salad skewers, with melon, goat cheese, and rosemary infused honey. The infused honey is the taste maker. Simply delicious.
2 Sushi trifle
Spicy tuna sushi, this deconstructed sushi captures all of the elements of the classic favourite, with a Relish twist of wasabi sesame cream, and toasted seaweed. Served in its own compact shot with a mini fork.
& Buffalo Mozzarella Bruschetta 3 Beet with Relish Glaze
Buffalo mozzarella is truly the vintage of the mozzarella family. Relish uses its quality gourmet speciality food items to add true international flavour and quality to its finger food.
4 Salmon Tartare with Champagne Fizz
Fresh St James Smoke House Scottish Salmon, mixed with an orange ceviche, dill, and champagne nectar fizz. Relish combines traditional favourites with new world twists, the champagne nectar fizz opens the palate as the orange ceviche gently marinates the gold medal winner from the St James Smoke House.
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