COMPLIMENTARY
DECEMBER 2016
Brunch Ideas Inside
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A hef by C
e Br yl St fe B un c t h Layou ni
Eat
Local Juice Recipes by Marion Hart
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ENHANCING YOUR FLAVOUR
BAKE
COOK
CREATE
ENHANCE
Publisher: M. ANTHONY SHAW Editor: TYSON HENRY Advertising Manager: PAULETTE JONES Deputy Business Manager: LYLE JONES
Editor’s Note
Writers: TYSON HENRY, NICK NUNES, CARA BRIGGS & ROSEMARIE LAYNE Consulting Chef: ANIFE BEST Photography: AMERY BUTCHER, DANIEL SMALL & DAMIEN PINDER Design/Layout: BRIAN O’NEALE – IMAGEWORX Advertising Executive: STEPHANIE BARNETT – TEL.: (246) 430-5515 stephaniebarnett@nationnews.com Advertising Executive: DANIELLE BECKFORD – TEL.: (246) 430-5495 Email: daniellebeckford@nationnews.com
Well, it’s that time of year again! The season of family, friends and delicious food, December is the month I crave the various aromas of food wafting through the house, sorrel drink and an array of juices by the pitcher and a cacophony of laughs and conversations between loved ones, partially drowned by Christmas music blasting through the speakers. It’s a period of traditional food made at home with love, and to get you into the spirit of things, this issue of Fine Cuisine is filled from start to end with recipes and tips for cooking the perfect feast or finger foods for a small lime. Let’s not worry just yet about the extra pounds we’ll surely gain this season. There’ll be something to address that in the January issue of Better Health magazine, I’m sure, so we can make amends later. Enjoy your festive cooking this month, and I wish you and your family the happiest of holidays! See you in the New Year,
Advertising Executive: DEBBIE BRATHWAITE – TEL.: (246) 430-5518 Email: debbiebrathwaite@nationnews.com
Editor
Advertising Coordinator: WENDEY DELANEY – TEL.: (246) 430-5517 Printers: PRINTWEB CARIBBEAN LTD – TEL.: (246) 434-6719
A member of The
OCM Group
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 (OCM) group of companies. 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 explicit permission from the Publisher.
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FineCuisine | DECEMBER 2016
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Contents Meet Chef Anife Best
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Even with 15 years of experience under his belt, he still challenges himself to be creative while staying true to the grassroots flavours of the food from his mother’s kitchen
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Bajan Treats These are ideal for any type of occasion, whether it’s a large dinner party or just a relaxed family get-together.
Marion Hart’s Juice Recipes Here are some tips to ensure this season’s drink offerings are effortless to make and delicious.
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The Quiche That Will Win Brunch With a flaky, buttery pastry exterior and just-set creamy filling, this smoked salmon quiche will be an undisputed winner.
Luscious Cashew Cuisine
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These delectable nuts are full of monounsaturated, heart-healthy fats that improve cardiovascular health. They are also an excellent source of minerals, such as like copper and manganese, so essential for bone, nerve, and thyroid health.
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The Hit List: Restaurant Guide We’re here to help you decide which restaurants are worth your time, with this guide to local restaurants that we think you should know about, and that we think you’ll like.
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Carving A Path For Bajan Fine Cuisine By Cara Briggs
“Good food brings back good childhood memories; it could be my mother’s saltfish & rice or snapper from up Martin’s Bay.” - Chef Anife Best Chef Anife Best is pushing the boundaries of how local foods and produce are presented without sacrificing the comforting, familiar flavours Bajans know and love. Even with 15 years of experience under his belt, which in the culinary world, equates to at least 50,000 hours, Anife still purposely challenges himself daily to be creative and environmentally responsible while staying true to the grass roots flavours of the food from his mother’s kitchen which first sparked his insatiable love for all things food. His formal culinary schooling started at the local hospitality institute, the PomMarine Hotel. From there Anife decided to further his studies, and attended the Art Institute of Fort Lauderdale. Whilst studying in Florida, he further cemented the fundamentals of culinary and classical techniques, nutrition, and menu management. His training diversified his
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skill set to include global cuisines, spanning Europe (he has an affinity for France especially), Africa and Asia. After completing his training, Anife returned home eager to get his foot in the door at the island’s leading restaurants, where he was keen to explore and hone his skill of fusing French techniques with Barbadian ingredients to produce mouthwatering cuisine. Once Anife was able to secure a spot under the mentorship of renowned, locally based French chef Jeremy Dupire at the Cliff, he instantly knew the possibilities would be endless. While narrating his many memorable experiences, he fondly recalled the first time he was able to experience Chef Dupire’s boeuf bourguignon.
As the years passed and Anife’s kitchen experience and responsibilities grew, his dishes began to command attention. His undeniable talent and creativity eventually led to him being recruited for the head chef position that he holds today. This traditional French dish is most similar to a moreish Bajan beef stew, and comprises of red wine-braised cuts of beef, usually quality, tender pieces, cooked slowly until reduced with herbs and spices. Seeing Chef Dupire prepare one of the most quintessentially French dishes using local herbs and spices further inspired Anife to keep working to perfect his craft. As the years passed and Anife’s kitchen experience and responsibilities grew, his dishes began to command attention. His undeniable talent and creativity eventually led to him being recruited for the head chef position that he holds today. During this tenure he has cultivated relationships with multiple small to medium-sized farmers and produce suppliers, in order to be fully hands-on with the produce research and quality assurance processes. Even though Best sources 75-80% of his menu’s ingredients locally and has high praises for the efforts from local farmers, he also shared some constructive criticism as well. "There are some producers who would give you a perfect product in terms of taste, ripeness, appearance everything. Then the next week when you order the same product, the quality isn't the same. That's something that needs to be fixed," he lamented. The 32-year-old also called for more collaboration amongst farmers when planting crops, explaining that it would reduce the massive, sometimes avoidable gluts that occur when several farmers plant similar volumes of crops which are in season. "In any month there are usually about ten local fruits or vegetables in season, yet only 2-4 of them are really easy to get at the majority of farms, retailers and vendors' markets. It would make more sense for farmers to get together and decide to plant different crops so everyone would get their stuff sold and make money, instead of planting what you see another farmer planting and both of you getting stuck with things that
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FC
Cooking with seasonal, local ingredients means you won’t have to add a lot of bells and whistles to your food, because it’s guaranteed to be fresh and at its best. spoil or you end up giving them away". It is during these less than ideal situations when there is an excess of a few crops rather than a good yield from several, that he has shown his mettle and adaptability the most. Instead of seeking imports to meet his menu, Anife has made it an ethos in his kitchen to purposely target items that are in oversupply, before formulating the farm fresh menu featured at The Mews restaurant.
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He explained: “This is my way of challenging myself with everchanging ingredients, as well as doing my part to support the local industry, as the restaurant can run through approximately 200 pounds of meat and fish and at least 150 pounds of fruit, vegetables, local starches and dairy products every week.” Most of the foods we eat are transported long distances to our plates, but what goes into the production and also who produces
these said products are hidden from us. The freshness not only affects the taste but also more primarily, the nutritional value. Barbadian produce is generally allowed to ripen since it doesn't have to go through the rigors of shipping. Using local ingredients imaginatively doesn't have to be an activity reserved for trained chefs, so don’t be daunted! You too can get in on the action and create delicious, creative meals from local sources. Cooking with seasonal, local ingredients means you won’t have to add a lot of bells and whistles to your food, because it's guaranteed to be fresh and at its best. Several dishes abound from our markets bursting at the seams with fresh, colourful, and tasty fruits and vegetables. With such fresh, local ingredients, there are plenty of dishes practically begging to be created.
Fruits currently in season: • Bajan Cherry • Carambola • Dunks • Fat Pork • Golden Apple • Gooseberry • Grapefruit • Jamoon • Lime • Mandarin • Shaddock • Sorrel
seaisland@caribsurf.com www.healthfoodsbarbados.com
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BajanTreats Encourage your guests to dive into these traditional bite-sized treats. These are ideal for any type of occasion, whether it’s a large dinner party or just a relaxed family get-together.
Ingredients 1⁄2 cup pumpkin 2 cups cassava (grated) 1 cup sweet potato (grated) 1 cup coconut (grated) 3/4 cup brown sugar ½ teaspoon nutmeg 1 teaspoon ground cinnamon 2 tablespoons butter, melted 1 teaspoon vanilla essence
If you’re health conscious, ingredients like butter and sugar can be slightly lessened so that consuming it won’t leave you feeling guilty after.
Cassava Pone Cassava pone is a Caribbean delicacy that is consumed consistently year-round in Barbados, but is made in even larger batches here coming down to the end of the year. It’s hard to describe this sweet treat, because while it is not a cake or a pudding, it lies somewhere in between. When made to perfection, this is a dense, almost gelatinous dessert that is complemented by crunchy, caramelized edges. If you’re health conscious, ingredients like butter and sugar can be slightly lessened so that consuming it won’t leave you feeling guilty after. If you however want to indulge yourself, swap the butter in this recipe with ¼ lb of shortening. Enjoy.
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1⁄4-3⁄4 cup evaporated milk 1⁄4 cup raisins
Method Blend all ingredients together. 1. Pour into a buttered casserole dish and bake for 45 minutes in a moderate oven 350 degrees F until firm and medium brown. 2. Let cool. 3. Cut into squares and serve. *Tip: Use ½ cup of milk if the quality of the cassava is thick and starchy; if it is too thin use ¾ cup milk.
Bajan Sweet Bread like souse, no sweet bread is the same. Some are made with the grated coconut integrated with the other ingredients while some bakers opt to stuff the core of the bread with the sweetly spiced coconut. Whatever your preference may be, make sure to warm it up and make a “mappy” (melted cheddar cheese on top of a slice of bread). Thank me later. Ingredients
Method
* If you don’t have the mixed fruit, use: 1/2 cup chopped maraschino cherry and 1/2 cup mixed peel.
Preheat the oven to 325 F degrees. Mix the batter and ensure everything is distributed consistently. Don’t try to knead like you would with normal bread, because this mixture will be sticky like cookie dough. It will be wet, heavy, sticky and very hard to work with the spoon. Fill the greased pans with the batter
4 1/2 cups flour 4 1/2 teaspoons baking powder 1 teaspoon salt 2 cups granulated sugar 1 cup mixed fruit (cherry, orange peel etc) 1/2 cup raisins 3 cups coconut, grated (not dried or sweetened) 1/4 teaspoon cinnamon, ground 1/4 teaspoon nutmeg, grated 2 eggs, well-beaten 3/4 cup evaporated milk 2 teaspoons almond essence 1/2 lb butter (2 sticks) melted and cooled.
In a large mixing bowl, whisk together the flour, salt, nutmeg, cinnamon and baking powder. Afterward, add the mixed fruit, grated coconut, raisins and sugar and whisk together. In a separate bowl, whisk the 2 eggs and add the milk as well as the melted butter and almond essence, then pour into the main bowl with everything else.
to about ¾ ways up, and place them on the middle rack and bake for 45 minutes to an hour. Test with a toothpick at the 45-minute mark, and if it’s clean when you remove it, the bread is cooked in the middle. If you find that the toothpick comes out with dough stuck to it, it means you’ll have to cook it a bit longer. In a small bowl, create the glaze for the top of the bread by mixing one tablespoon of water with one tablespoon of sugar. Brush this liberally on the bread when it’s fresh out the oven, and then sprinkle some more sugar on top, before placing it back in the oven (which can be turned off at this point) for five minutes. Remove from the oven and when warm, remove the bread from the pans.
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They’re traditionally served along with hot pepper sauce for dipping, but it is also common to sandwich a couple inside of a salt bread for a “bread and two”.
Fish Cakes
Fish cakes are popular throughout Barbados and are easy to prepare. Spicy goodness made with salt fish and Bajan herbs and spices, the fish cakes are formed into little balls before being fried. They’re traditionally served along with hot pepper sauce for dipping, but it is also common to sandwich a couple inside of a salt bread for a “bread and two”. Either way, they’re delicious.When a platter of these morsels is passed around at your gatherings, it is guaranteed that within minutes it will be returned empty! Bajan Fish Cakes
Ingredients ½ lb salted cod fish, soaked overnight or boiled twice to remove excess salt 2 tbsp oil 1 cup onions, finely chopped 1 cup flour 1 tsp baking powder 1 egg, lightly beaten ¾ cup milk 1 tbsp butter, melted 2 tbsp eschalots (or chives) (finely chopped) 1 large fresh hot pepper (finely chopped)
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Method
In a heavy frying pan, heat the oil and sauté the onions until they are just wilted. Place flour, baking powder and salt in bowl. Make a well in centre and pour egg, butter and milk. Mix together lightly, then add the onions, eschalots, salted cod fish, salt and pepper. Stir well. Using a tablespoon to form each fish cake, place the batter into the oil, but do not crowd the pan. Fry at a medium heat, and the fish cakes will be done when the outside is golden brown.
Marion Hart’s
Juice Recipes For The Season
Golden Apple and Paw-Paw Drink
Bajan Cherry Drink
Ingredients 6 golden apples (ripe or green) 1 cup paw-paw (papaya) puree ½ cup sugar (or sweeten to taste) 4 cups water
Ingredients 3lbs cherries 16 cups/1 gallon water Sugar to taste 1 tablespoon lime juice
Method Peel, wash and cut apples Peel, wash and puree paw-paw Put all the ingredients in a blender and blend at high speed for 2 minutes. Strain over ice cubes and serve.
Cucumber Ginger Drink Ingredients 2-3 young cucumbers ½ inch ginger 1 teaspoon lime juice 2 cups water Method Blend cucumber and ginger. Strain, Add lime juice and sweeten to taste. Serve chilled.
Cucumbers are about 95% water and they are a great way to increase fibre and water intake. There is a high content of vitamins A, B6 and C present in the flesh of the cucumber. Cucumber is high in calcium, potassium, magnesium and silica.
Method Wash and blend cherries on high speed and strain. Add the lime juice and sweeten to taste. Strain again, chill and serve.
Did you know that one cup of fresh Barbados cherries supplies your body with 1644mg of vitamin C? This amount of vitamin C surpasses not only the 60 mg of recommended daily requirement to prevent diseases like scurvy; but also the 500-1000mg recommended by most health professionals for optimum health. FineCuisine | DECEMBER 2016 15
Mango Grapefruit Drink Ingredients 2lbs mangoes (peeled and sliced) 1 grapefruit (peeled) 16 cups/1 gallon water Method Blend all ingredients and add sugar to taste. Strain, chill and serve. Grapefruits are a good source of vitamins C and A. Red and pink flesh grapefruits are rich in potassium and are a good source of calcium, folate and iron.
Sorrel Drink Ingredients 2lbs fresh sorrel/ounces dried sorrel 4 pints water 1 bay leaf 1 thumb of ginger (approx. 2 ounces) 8 cloves 1 inch of hard spice or cinnamon Sugar to taste Method Put all the ingredients into a saucepan with the water and bring to boil. Let sit for 3 hours or more. Strain and sweeten to taste. Bottle and refrigerate until ready to serve.
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Soursop Punch
Passion Fruit Juice
Ingredients 1 ripe soursop (approx. 2 lbs) 4 pints water Sugar to taste Milk (optional) 1tbsp mixed essence
Ingredients 4 Medium, ripe passion fruits (stem should be in tact) 2 pints water Sugar to taste
Method Peel soursop and remove core. Pulverize in the water by using a wooden spoon or hand blender. Strain and squeeze. Sweeten to taste and add essence. If adding cold milk, add at this point. *Do not use an electric blender. This will pulverize the seeds and affect the appearance and flavour.
Method Wash and cut passion fruit and scrape the contents into a bowl. Add sugar and stir vigorously to remove the flesh from the seeds. Add water, strain and chill or serve on ice. *Keeping the stem intact prevents insects from going inside.
www.supremedistributorsbb.com
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The Q uich eT h
h c n u r B n i li l W W t a
Eggs on a pie crust in a cast iron pan —what’s not to love? With a flaky, buttery pastry exterior and justset creamy filling, quiche is sure to please no matter what the occasion, but for Boxing Day brunch this smoked salmon quiche will be an undisputed winner. In this dish, the creamy filling with goat cheese pairs perfectly with the peppery arugula and salty salmon. 18 FineCuisine | DECEMBER 2016
Smoked Salmon Quiche rolled, which results in flakiness when baked.
Crust: 1 ¼ cups of sifted all- purpose flour ¼ teaspoon salt 7 tablespoons of chilled, unsalted butter or ghee; cut into uniform, medium-sized pieces ¼ cup of chilled water In a food processor/standing mixer: Combine the flour, salt and butter and mix until the mixture looks like coarse crumbs. Gradually add the cold water until the dough just combines and starts to form a ball. Collect the dough and flatten it into a disk about ½ inch thick. Wrap tightly with plastic wrap and refrigerate for at least half of an hour. This allows the butter to be solid when pastry is
To make the dough by hand: Combine the flour, salt and butter in a bowl by hand or with a pastry cutter. The dough should have reached the same crumbly consistency before the cold water is added. Collect the dough and flatten it into a disk about ½ inch thick. Wrap tightly with plastic wrap and refrigerate for at least an hour. After dough has chilled, remove from fridge and roll dough out into an approximately 12inch circle on a lightly floured surface. Lightly grease pie pan. Fit dough into a 9-inch pie pan or cast iron skillet and trim excess dough. Cover and replace dough in refrigerator while making quiche filling. Preheat oven at 375F or 190C Filling: 5 large eggs ½ cup of goat cheese, crumbled ½ cup of cream cheese at room temperature 1 cup of washed, shredded arugula 6-8 grape or cherry tomatoes, sliced in half
¼ lb of pre-sliced Scottish smoked salmon, sliced into narrow strips Salt to taste (remember smoked salmon is naturally salty) 2 teaspoons of oregano 2-3 teaspoons of ground black or white pepper 1 small egg; white and yolk separated 1 tablespoon of water In a medium –sized bowl: Combine the 4 eggs and separated egg yolk, creamed cheese and ricotta cheese until smooth. (This step can be done by hand by whisking or in a blender/food processor). Add seasonings and mix thoroughly, followed by smoked salmon and spinach. Gently roast tomato halves in a lightly-oiled pan for 1-2 minutes per side to increase flavours. Pour mixture into pan containing pie crust. Evenly arrange roasted tomatoes in quiche mixture. Brush exposed pie crust with egg white and water mixture. Bake quiche for 30 – 40 minutes or until an inserted toothpick comes out clean. Remove from heat at let stand for at least 15 minutes before serving.
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Luscious cashew cuisine by Rosemarie Layne
Now I just LOVE nuts, and cashews are, by far, my favourite! Cashews satisfy the taste buds, while delivering potent nutrition. Enjoy them raw on their own or as a salad topping, baked with herbs, in delicious and creamy milk or savoury cheese and - not the least – in fabulous non-dairy desserts! These delectable nuts are full of monounsaturated, heart-healthy fats that improve cardiovascular health. They are also an excellent source of minerals, such as like copper and manganese, so essential for bone, nerve, and thyroid health. Cashews grow on trees and come from the bottom of a succulent sweet and sour fruit known as the “cashew apple”. When ripe, the fruit and nuts are hand-harvested – the main reason why they’re so expensive. A word of caution, the shell is known to be toxic and cause skin irritations. Indigenous to Brazil, the cashew plant now spans the globe - West Africa, Southeast Asia, and India, with Nigeria and India being the largest producers, making by-products from oil to butter. This scrumptious vegan taco dip is chockfull of nutrients - fibre, healthy fats, protein and veggies, boasting a zesty chili-spiced cashew sour cream. Serve this healthier Mexican-inspired dish at your end-of-year get-togethers with family and friends. Taco Dip with Chili-Spiced Cashew Cream (serves 6-8) 1 cup raw tsp. apple cider vinegar ¼ tsp. salt ½ cup water ½ tsp. chili powder ½ tsp. cumin ½ tsp. smoked paprika ½ tsp. onion powder For refried black beans: 1 Tbsp. olive oil 1 small onion, diced 2 cloves garlic, minced 2 15-ounce BPA-free cans black beans, drained and rinsed 1 tsp. cumin 1 tsp. smoked paprika ¼ tsp. salt ½ cup salsa ¼ cup water
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Toppings possibilities are many: diced avocado, tomato, chives, (veggie) cheese, black olives, pickled jalapeño, baby spinach, romaine lettuce METHOD Cover cashews in water, refrigerate, soaking overnight. Drain and discard water.
Raw Cashew Coconut Fudge
Combine cashews, lemon juice, apple cider vinegar, chili powder, cumin, smoked paprika, onion powder and salt in a blender. Slowly add water while blending until very smooth.
1 cup raw cashews 3 raw dates 2 Tbsp. raw unsweetened coconut shreds, divided into two tablespoons
Heat oil over medium heat in a skillet. Sauté onion and garlic until translucent. Add beans, cumin, smoked paprika and salt. Mash beans until smooth. Add salsa and stir. Add water if needed for desired consistency. Taste and adjust seasonings. Allow to cool.
METHOD Soak cashews in enough water to cover for 1 hour. Drain and discard water. Place cashews, dates, and 1 tablespoon of coconut shreds in a high powered blender and process until smooth. (If the blender is presenting difficulty, add a tablespoon of raw coconut oil to thin.) Transfer mixture to a bowl and refrigerate for an hour to solidify. Form small balls from the “fudge” before rolling in the remaining coconut shreds to coat them. Place raw cashew coconut fudge balls on a parchment-lined baking sheet, and freeze for at least 1 hour. Remove from freezer 15 minutes before serving.
Spread refried beans in an even layer on serving dish. Spread chili spiced cashew sour cream in a thin layer over the beans. Top with lots of veggies. Serve with carrot and celery sticks or tortilla chips. N. B.: Since they would be unexpected in this dish, to avoid allergic reactions, be sure to inform anyone partaking that it contains nuts. Since sweets make a big appearance at this time of year, having these healthy - but absolutely decadent - treats on hand is sure to be a winner at your various festivities!
*Rosemarie Layne, who is certified in 2nd Degree Reiki, is a holistic health advocate and the owner of Rose’s Wellness Hub\
www.chooenterprises.com
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The Fine Cuisine
Hit List Where To Eat This Holiday Season You don’t need us (or anyone else) to tell you that Barbados’ list of places to eat is constantly changing. New spots are constantly opening, and at a faster pace than most people can keep up with. That’s where we come in. We’re here to help you decide which restaurants are worth your time, with this guide to local restaurants that we think you should know about, and that we think you’ll like.
The Stream Bar and Restaurant features a wide menu of appetizers, burgers, pasta, pizzas and entrees of fish, steak, chicken and lamb, as well as a children’s selection. Located opposite a quiet beach on Worthing, Main Road, and adjacent to the picturesque Nature Sanctuary, the environment is stylish and contemporary, with a full-service bar and openplan dining area. The Stream Bar and Restaurant is an excellent choice for casual family dining during the holidays. Telephone 427-0715 or contact us via social media for reservations. Stream Bar & Restaurant
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thestreambarbados
MAIKO Asian Fusion Cuisine This trendy restaurant is located at the «The Walk» in Welches St. Thomas. The menu is fresh, exciting and offers a variety of Asian flavours such as Thai, Japanese, Chinese, Indian, Korean, and Malaysian cuisine. Maiko offers air-conditioned seating with a chic Asian- inspired interior, where customers can enjoy the beautiful hand crafted bar and striking indoor waterfall as well as optional courtyard seating. Free Wi-Fi and Take Away available. Open: Mon-Thur 11:30 AM - 9 PM Fri & Sat 11:30 AM - 10 PM Sun 11:30 AM - 3 PM Reservations: 537-0187
Sip. Smile. Share. HAVE A SORRELICIOUS CHRISTMAS FROM PINEHILL SPIKED SORREL INGREDIENTS ¾ oz. PINEHILL Sorrel Juice Drink 1 ¼ oz. Brown Rum ¾ oz. Falernum Tsp Fresh Lime Juice METHOD 1. Add PINEHILL Sorrel Juice Drink, brown rum, falernum and lime juice to shaker, add ice and shake well. 2. Pour into trumpet flute glass and garnish with fresh lemon wedge.
COCKTAIL CREATED BY: KERRY FARRELL Bartender at Champers Restaurant
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24 FineCuisine | DECEMBER 2015