Celebrity Recipes

A taste of theCaribbean

Shivi Ramoutar is the queen of contemporary Caribbean cooking and will be bringing her vibrant recipes to P&O Cruises’ new ship, Arvia, this year. She shares a few of her favourite dishes for spring

Tip

To freeze, leave the cashew nuts out of the recipe and allow the rice to cool, then portion up

CURRY CHICKEN

SERVES 4

“Wherever I am in the world, when I eat Caribbean food it takes me back to a specific memory. This curry chicken recipe evokes memories of lovely Sundays in Trinidad, of being with my family and enjoying great, warm, plentiful food. I always want to make this when I need a little reassurance; it gives me that feeling of comfort. The recipe can be adapted, depending on what you have around the house, so it’s always a little loose. Tweak it to find your own style.”

INGREDIENTS

2 tbsp vegetable oil 1 onion, roughly chopped 3 cloves garlic, grated 2 tbsp chopped coriander 2 tbsp curry powder 1 tbsp ground cumin 8-12 boneless, skinless chicken thighs 250ml chicken stock made with 1 stock cube 1 x 400g tin chickpeas, drained 1 large potato, skin on, in bite-sized cubes Scotch bonnet pepper sauce or hot sauce, for drizzling 4 wraps, or rice cooked as per instructions

METHOD l To make the curry, heat the oil on a medium heat and soften the onion for about 10 minutes. Add the garlic and the spices and cook until the aroma hits you, stirring regularly. l Add the chicken, brown, then add the stock, chickpeas and potato. Bring to the boil, then reduce to a simmer, adding a splash of water if the mixture becomes too dry. The curry should be thick and not too liquid. Cook until the chicken is cooked through and the potato is soft, about 25 minutes. Season to taste. l Pop the curry into a bowl and serve with rice, or serve it like street food and wrap in roti or wraps like a burrito, with splashes of hot sauce.

PINEAPPLE FRIED COCONUT RICE

SERVES 8

“Could this sound any more tropical? I love food that is as colourful as a rainbow and full of textures and flavours. While it is a wonderful meal in its own right, it is also a brilliant addition to grilled meats and fish. This recipe makes enough for four portions now, and four to freeze for later, but you can halve the quantities if you’d rather not batch cook. A midweek magic meal!”

METHOD l Rinse the rice in a sieve under cold running water. Heat a glug of oil in a large saucepan over medium heat and add one clove of garlic, two sprigs of thyme, the allspice and drained rice. Stir well to coat the rice. l Add 400ml water and bring to boil, then add the coconut milk, reduce and simmer until the rice is cooked – 15-20 minutes. l Carefully remove the garlic clove and thyme and set aside. Heat another large glug of oil in a large frying pan or wok over a high heat, then fry the remaining garlic clove, thyme, spring onions and chillies, stirring until the aromas hit you, for 30 seconds or so. l Add the sweetcorn, pineapple and coriander and continue to fry for another five minutes (you may need a few minutes extra if using frozen sweetcorn), stirring continuously. l Finally, add in the rice, give it a stir to mix well and season with salt and pepper. Set aside half to freeze for later and add the cashew nuts into the other half, frying for another minute or so, and serve. 8

INGREDIENTS

600g long-grain rice 4 large glugs of vegetable oil 2 large garlic cloves, smashed 1 tsp ground allspice 4 sprigs of thyme 2 x 400ml tins of coconut milk 8 spring onions, thinly sliced 2 small chillies, finely chopped 2 x 325g tins sweetcorn, drained (or use 500g frozen) 2 x 220g tins pineapple chunks, drained 6 tbsp finely chopped coriander A couple of large handfuls of unsalted cashew nuts, chopped

FROZEN YOGHURT BARK

SERVES 8

“This makes a refreshing alternative to the usual iced treats on warm days but it is also quite a lovely touch at dinner parties – it will be passed around until totally devoured, I assure you. I find it therapeutic to make; there’s nothing more satisfying than studding fruit and nuts into a smooth lake of thick yoghurt. Make it as decadent or as wholesome as you like – try adding toffee pieces or swirls of salted caramel.”

METHOD l Mix everything together, except for the chocolate, berries and nuts. l Line a baking tray with baking parchment. Spread the yoghurt mix onto the paper, to a thickness of about 1cm. Stud with the chocolate, berries and nuts. l To freeze, cover the baking tray with foil and put into the freezer until firm, about 4-6 hours. Break into shards and store in a labelled resealable freezer bag. l To serve, place the shards in the fridge to defrost and soften for a couple of minutes before serving; but not too long – if left out of the freezer for more than 10 minutes, the bark will melt.

INGREDIENTS

2 x 600g tubs Greek yoghurt 6 tbsp honey 2 tsp ground cinnamon 2 tsp vanilla extract 2 large handfuls of desiccated coconut 2 large handfuls of frozen (or fresh) berries 2 large handfuls of dark chocolate chips (or roughly chopped dark chocolate bar) 2 large handfuls of chopped nuts (pecans, walnuts or hazelnuts are my favourite)

LOCAL FOOD HEROES Shivi Ramoutar grew up in Trinidad before moving to New York, Leicestershire and London, and has gone on to publish two cookbooks and appear as resident chef on ITV’s Martin & Roman’s Weekend Best.

She is working with P&O Cruises as one of its Local Food Heroes on new ship Arvia, which launches in December, and will celebrate her passion for Caribbean cuisine with an exclusive collection of dishes at Taste 360 and The Beach House.

Shivi said: “I’m so excited to share my food with Arvia’s guests. It’s my interpretation of the Caribbean dishes that have influenced my life, with British elements thrown in too. I hope to make the experience as much about limin’ – the Caribbean art of relaxing with friends – as it is about the food.”

Recipes and images appear courtesy of The Ice Kitchen, published by HarperCollins and available in shops now at £16.99.

Tip

Swap the berries for mango and kiwi, or swap the cinnamon and vanilla for cardamom

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