Cooking Sense Apr-Jun 2015

Page 1




Fish, lamb, crab and more


real simple




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Published by Cube Publishing Ltd. Editor in Chief Hermina Charlery Publication Editor Cynthia Nelson Editorial Hermina Charlery, Cynthia Nelson Design & Layout Jason Waithe Photography Cynthia Nelson Jaryd Niles-Morris Mikul Elcock Susan Harewood Recipe Images images supplied by contributing foodies Advertising Sales Hermina Charlery Distribution Hermina Charlery Cover Chef – Scott Ames Photographer – Jaryd Niles-Morris Seafood Scallops, fresh salmon & dolphin – Premium Seafood Ltd Shrimp – Atlantis Sea Food Inc.

special thanks

Cooking Sense


It is my pleasure to welcome you to the first print issue of Cooking Sense magazine! In Cooking Sense, our aim is to make cooking delicious meals so easy for you that it's common sense. We go beyond the recipe to help you cook AND cook up a storm! For example, in the section Cooking Wisdom we profile ingredients, offer suggestions on substitutes and general cooking advice, all aiming to dispel the mystery of certain ingredients, techniques, tools and equipment.

Ogle and drool, yes, but cook too! Our growing list of contributors is primarily made up of talented and committed home cooks. Like you, we have busy lives and packed schedules but we believe it is important to make the time to cook, share, break bread and enjoy the pleasures of sitting down to a home cooked meal. We have lots of plans for Cooking Sense, but this magazine is yours, and we want to hear what you have to say too. Write to us. Help us discuss and share about all things food and cooking-related that are important to you. Recipes, photographs, food memories, cooking questions, new ingredients, cooking tips and advice that we all can benefit from, and even complaints – all are welcome! Now, go make yourself a cup of tea (see pg. 30 to 32), relax and read. We appreciate your support and are happy to have you as a reader. Welcome!

Cynthia Nelson Editor

“Cooking Sense is about real people making their real, everyday food, for their fa mily, friends and loved ones.”

Kitchens Uncluttered

Chef Brian Lumley

Chef Freda Gore

689 by Brian Lumley

Caribbean Culinary Tours & Vacations

Giselle de Roché

Felix Padilla

Food Blogger & Photographer www.breakfastlunchdinner

Alica Ramkirpal-Senhouse

Food Blogger

Jehan Powell

Food Blogger & Photographer

Food Blogger

Tamara Douge

Food Blogger

Scott Ames

Scott’s Catering www.scottscatering

Prisca Morjon

Food Blogger

Transform your cabinets, countertops and drawers into stylishly organised spaces with our unique selection of products.

Check out

Cynthia’s Cookbook for a taste of home! $26.12

Available locally and internationally via

Warrens Ind. Park, St. Michael.

tasteshome tasteslikehome APRIL - JUNE 2015 •



What's Cooking 6.

In Season: Bitter Melon Who’s the cucumber look-a-like?


Lamb (of course) Try it baked with guava, herb-crusted or served with potato croquettes.

12. Fish Please

Buy it, prepare it, cook it, serve it!


Cooking Wisdom 16. Pantry Basics: Easter Spices

Enjoy two Easter recipes using the traditional trio.

18. What’s the BIG Difference Allspice vs Mixed Spice.

19. Substitutes Wanted

Learn the substitutes for six ingredients used in this issue.


• APRIL - JUNE 2015




Recipe Box 20.

Tastes Like Home: Caribbean Easter Eats Four different islands, four tastes to try.


Celebrating Mothers Treat your mom to breakfast in bed.


Celebrating Fathers We rounded up the perfect gifts for dads this Father’s Day.


Libation Station 30.

Tea-Tea 101 Get the scoop on tea-tea.

APRIL - JUNE 2015 •


What's Cooking

Bitter Melon

In Season

This long, cucumber-like vegetable is widely used in various Asian cuisines but you can find them across the Caribbean in large quantities. Popular Family Members Squash, pumpkin, zucchini, watermelon, and cucumber.

Flavour Profile: Bitter (indeed!)

Cook & Serve Stir-fried, sautéed, steamed and stuffed. Or cook on its own, with meat or shrimp.

Pair With


Karaila, balsam pear, bitter gourd . . . .

Nutritional Profile It is largely used in alternative medicine. In Jamaica it is drunk as a tea to lower blood pressure, and also as a tonic. In the Caribbean the veg is popular among those who believe in its anti-diabetic contents, but research on this claim is still ongoing. Fresh, it is an excellent source of vitamin C and a high betacarotene food.

Herbs: thyme, marjoram, fresh cilantro/ coriander, scallions/green onions, and celery.

Aromatics: onions and garlic. Spices: mustard seeds, and spice blends like Garam Masala.

Picking & Choosing They come in different varieties, shapes and sizes with some being more bitter than others. t The greener the skin, the more bitter it is; the lighter the shade of green, the less bitter the vegetable. t When buying, check that they are firm and skin is not bruised. The skin should look shiny and not dull.

Store: wrap in a paper towel and store in a perforated plastic bag in your refrigerator’s vegetable drawer for up to five days. Bitter melons do not freeze well.

Name Calling

Trinidad: Caraila Jamaica: Cerasee Bahamas: Wild Balsam Pear Haiti: Asosi Antigua: Bitter Bush/Fowl-Batty St. Maarten: Maiden Apple/Wild Corella St. Lucia: Pomme Coulie


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Preparation 1. Remove tips (top and bottom) of the bitter melon; slice in half and remove seeds (use a teaspoon to scrape them out). 2. Thinly slice bitter melon halves (into halfmoon shape). 3. Transfer to a bowl and sprinkle liberally with salt to taste. 4. Let rest for at least half an hour (this process helps to release the bitterness. Think cucumber when salt is added to it). 5. After resting, in handfuls, squeeze all the liquid from bitter melon. If you like, add some fresh water and squeeze again.* * If you don’t mind the bitterness, skip this step altogether.

What's Cooking

Sautéed Bitter Melon (Fried Karaila)

INGREDIENTS 5 medium-sized bitter melons (karaila) (approximately 4 cups) Salt 2 tablespoons oil ½ cup diced onions ½ cup diced tomatoes 1 large clove garlic, minced 2 sprigs fresh thyme Minced hot pepper to taste

Recipe by Cynthia Nelson

DIRECTIONS 1. Prepare bitter melon for cooking (see page 6). 2. Heat oil in a shallow or deep frying pan. 3. Add onions and cook gently for 1 to 2 minutes. 4. Add tomatoes, garlic, thyme and hot pepper; cook gently for another minute. 5. Add bitter melon, mixing with sautéed aromatics. 6. Cook uncovered on medium to low heat until cooked, turning intermittently. To determine when it’s done, take a piece and bite into it, it should be soft. At the same time taste for seasoning (salt); you should not need to add more, but taste just in case. Serve as a side dish.

APRIL - JUNE 2015 •


What's Cooking


A favourite in many households around the world, lamb is particularly prized on special occasions. Roasted, stewed, grilled, curried, pan-fried, or ground up to make burgers or sausage, it is a flavourful and undeniably delicious meat.


• APRIL - JUNE 2015

What's Cooking

5 Cuts of Lamb

Rib chops & rack of lamb: as chops, when cut individually, they cook up quickly in a pan or on a grill. Uncut chops are known as rack of lamb; the rack is often baked in the oven.

Five cuts of lamb are generally sold, packaged with labels such as stew, roast, chops and steaks.

Loin chops: cook up quickly in a pan or on a grill.

Shanks: meaty parts of the lamb that are mostly suited to long, slow cooking, which breaks down and melts the collagen in the connective tissues and results in a tender and succulent meat.

KING COON E ing er SE S g/ord

Leg: good for roasting, it can be cubed Shoulder: perfect for long cooking like stews, curries and casseroles when cut into cubes. Shoulder roasts are tender when cooked low and slow. Shoulder chops cut thinly cook up quickly on a grill.

buyin e cut When t, select th lan a p me w you your b on ho g lam based it. If makin ks, c k e o n to co order the er. stew, s or should k n a h s

and stewed (braised) or curried. Legs can be bone-in or deboned. When deboned, it is sold wrapped in ovenproof string (with the bone removed, the meat needs to be held together). Boneless lamb can be stuffed, rolled, and tied for roasting.

Have You Ceavner You Like . . . What At Cooking Sense, we want to empower you to cook the way you like. So, if your preference is to have your meat well done, then cook it that way. If you want it rare, medium or medium well, then that is the way to cook your meat.


125˚ F

Medium rare

130˚ F


140˚ F

Medium well

150˚ F

Well done

160˚ F

* Use a cooking thermometer to test meat's internal temperature.

The Lamb Clique

Use this internal temperature chart for baking, roasting or grilling meat, as a guide for cooking your lamb.*

Lamb vs Mutton Lamb and mutton come from the same animal – sheep.

Complementary Herbs Rosemary, thyme, marjoram, bay leaf, mint, parsley and sage. Bouquet garni.

Complementary Spices cumin, coriander, cinnamon, allspice, paprika, and spice blends like Garam Masala, Baharat and Ras-El-Hanout.

Now that’s out of the way . . . . The difference has to do with age. Lamb is the meat of sheep less than one year old. Mutton is the meat of sheep more than one year old. Lamb is tender while mutton tends to be tougher and more gamey in flavour. In the Caribbean and some other parts of the world, goat meat is also referred to as mutton but strictly speaking, mutton is the accepted and widely used name for the meat of mature domestic sheep.

APRIL - JUNE 2015 •


What's Cooking

chef 's tip

s with Garlic, Lamb Chhoopp Oil Rosem s/serves 4 c ary & Olive Yield: 8 rib INGREDIENTS


6 tablespoons olive oil 3 tablespoons premium soy sauce 2 cloves garlic, minced 4 teaspoons fresh rosemary, chopped ½ teaspoon fine table salt ¼ teaspoon freshly ground black pepper 8 lamb rib chops, about 1 inch thick (about 2¾ pounds in all)

1. Light the grill or heat the broiler. In a shallow dish, combine 4 tablespoons of oil with garlic, rosemary, salt, and pepper. Add lamb chops and turn to coat. 2. Grill over high heat or broil chops for 5 minutes, basting with the remaining 2 tablespoons oil. Turn and cook until done, about 5 minutes longer.

"When grilling quick-cooking items such as chops, turn them only once. If you leave the meat alone for a few minutes, it will have a chance to form a nice brown crust. If you move it too soon, the meat will stick and you'll pull off the incipient crust. Once that brown edge forms, the meat is easy to move. When you do turn the meat, use tongs or a spatula. Never poke a fork into the meat as the juices will escape." KING COON E e oil, liv SE t hS ave o h as

do no ting oil suc sh If you al-tas ola oil. Fre neutr n or ca ce of use a ble oil used in pla ld a t e g e ve ou b w n e ca avour thym The fl ill still be . y r a rosem rent but w e be diff delicious.

... served with Potato Croquettes INGREDIENTS


3 tablespoons coconut milk 2 tablespoons whole milk 2 egg yolks, beaten Pinch of grated nutmeg (⅛ teaspoon) 1 teaspoon salt ½ teaspoon black or white pepper 4 cups cold mashed potatoes

1. Mix together coconut milk, whole milk, egg yolks, nutmeg, salt and pepper. Fold mixture into the mashed potatoes. Using an ice cream scoop, shape into half-round balls and set on a baking tray to chill for at least an hour. 2. Beat egg and milk in a bowl, putting breadcrumbs in one bowl and flour in another. Dip chilled balls in flour, then beaten egg, then roll through breadcrumbs. 3. Deep-fry each croquette in oil until brown on both sides.

FOR COATING 1 egg, beaten 2 tablespoons whole milk 2 cups sifted dried breadcrumbs 1 cup all-purpose flour Vegetable oil, enough to fill frying pot 2 inches (deep frying)


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chef 's tip "Cook in small batches, giving each croquette at least 2 inches of space not to overcrowd the pan. This also prevents croquettes from cru mbling while frying. If possible, use cassava breadcru mbs as it gives a much crisper crust and remains crisp longer after frying." KING COON E SE Spanese

a o — J — can Pank bs at crum bread used to co a e r b o also ttes f oque tured r c e th x hy, te crunc ish. n fi

What's Cooking

For Guava Sauce: ½ cup heated lamb stock (vegetable stock will work too) • Salt to taste • 2 cloves garlic, minced • ½ teaspoon grated nutmeg (preferably freshly grated) • 1 tablespoon fresh parsley • 1 tablespoon fine leaf thyme • 1 teaspoon pepper sauce or to taste • 1 tablespoon tomato paste • 2 tablespoons guava cheese (4 packets Tricopilia guava cheese) • 6 leaves chadon beni, finely minced


Baked Lamb With Guava “La mb on its own is delicious but pair it with a fruit like guava and you have a flavourful dish that is beyond description. It is Caribbean in every sense of the word — vibrant, sunny, sweet and sassy.” INGREDIENTS For Lamb: 2 pounds lamb shoulder chops • 1 lime • 2 tablespoons green seasoning • 1 teaspoon chopped parsley • 1 onion, chopped, (about ¾ cup) • 2 cloves garlic, finely chopped • 1 teaspoon paprika • Salt to taste • 2 cups water

For lamb: 1. Cut and squeeze the juice of the lime over the lamb and wash/rinse well with water. Drain well and pat dry and place lamb in a bowl. 2. Season the lamb with green seasoning, parsley, onion, garlic, paprika and salt. Set aside. 3. Add lamb and 2 cups of water to a pressure cooker. Cover and bring up to pressure; cook for 30 minutes.

1. Preheat oven to 350˚ F. 2. In a deep bowl, mix together hot lamb or vegetable stock, salt, garlic, nutmeg, parsley, thyme, pepper sauce, tomato paste and guava cheese. 3. Mix well with a fork until the guava cheese melts completely. Set aside.

2 frenched racks of lamb (about 1½ pounds per rack) 1 teaspoon salt 1 teaspoon black pepper 3 tablespoons vegetable oil 2 tablespoons prepared mustard (the condiment that comes in a bottle/jar) DIRECTIONS

For the crust:


1. Strip thyme and rosemary from their woody stalks and place in the bowl of a food processor. Discard stalks. Add breadcrumbs, garlic powder and 1 tablespoon of oil to the blender and pulse until the mixture is nice and green. Add a bit more oil if needed to get the mixture to turn more easily. Transfer mixture to a deep dish and set aside.

INGREDIENTS For the Crust: 2 sprigs thyme 4 to 6 sprigs rosemary 1½ cups dried breadcrumbs 1 teaspoon garlic powder

KING COON E ssure re SE haS ve a p b in a

t m the la do no with cook If you n d pot a e c m u o t o t y nger, o r, b lo ill be eavycooke h w r e to o oven ing tim ter needed r Dutch . The cook a ve w o f c o r, t t lid f wate and moun o a a tigh s e p h t u l be t d4c e hea as wil off b. Ad hen reduc drain e lam t h r, , t il e o k d b n e a t coo o t o is t b ring erve it e lam and b d res en th uid an tock to r. Wh q e li m g sim mainin ce of the s any re pla auce. use in e guava s k ma

For Guava Sauce:

For lamb:

Herb-Crusted Rack of Lamb

4. Place chops side by side in a deep baking dish (such as a 9 x 13 Pyrex or casserole dish). 5. Spread guava mixture on top of lamb and sprinkle with chadon beni. 6. Bake 20 minutes or until the topping caramelizes. Remove from oven and let rest for 15 minutes before serving.

For lamb: 1. Preheat oven to 400˚ F. 2. Season lamb with salt and pepper. Heat 1 tablespoon of oil in a large, heavy skillet over moderately high heat until hot but not smoking. Brown the lamb 1 rack at a time,

our Use y rite u o fav va f gua o d n bra u o e if y chees te a c lo t canno ilia. p o Tric

turning once, about 4 minutes per rack. When lamb has a nice brown crust, remove from heat. Use a basting brush and spread mustard all over the lamb. Cover the lamb with breadcrumb mixture on all sides, using your hands to press it gently so that it adheres. Transfer to a large roasting pan, arranging fatty sides up, and place in the oven. 3. Roast lamb until meat thermometer inserted diagonally 2 inches into centre (do not touch bone) registers 130° F. For medium rare, bake about 25 minutes. Transfer to a cutting board. Let stand 10 minutes, then cut into chops.

KING COON E SE Sf lamb” meanst

rack o age and fa s ched til bone t, car “Fren e mea s of the rib h t r t fo a th ake e tip en th d to m en betwe en cleane h W . n e io b entat have s y to e s r a p e t it a nea akes s. m p it d, o cho cooke ck int a r e h cut t

APRIL - JUNE 2015 •


What's Cooking



• APRIL - JUNE 2015

What's Cooking

Buy It Fish should always be fresh and should never smell ‘fishy’. If it does, it’s not good – toss it. Fresh fish should smell of clean water, or a little briny. It is normal to have a faint smell of the ocean but in a most pleasant way. As a preference, always opt to buy fresh fish. The eyes should be clear and well rounded, not dark or sunken; gills should be bright red and not dark and slimy. Its flesh should be springy (if gently poked it should bounce back) and not sunken.

Prepare It What’s done with the fish before cooking will be determined by how you plan to cook it. Ask your fishmonger to clean and cut the fish for you if you aren’t comfortable doing it yourself. It is traditional in the Caribbean and other parts of the world to wash fish in a concoction of lime and salt. Leaving it too long in the acid can cook the fish — you’ll see it turn white. If you insist on cleaning your fish with lime and salt, do so in a large bowl of water; whirl the fish around for 30 seconds, rinse and pat dry. Most fish dishes are made the same day that the fish is bought so there is generally no need for long marinating, but if making fried fish, you can marinate and keep it covered in the refrigerator. Do not do so for more than 24 hours. When ready to cook, bring it up to room temperature. Use the same technique for grilling. In both cases frying and grilling fish can be cooked immediately after seasoning. Most recipes will advise you on any particular steps you'll need to take to prepare the fish for cooking.

Serve it

Cook it Fish is finished cooking when it is done to your liking. There is a rule of thumb that says fish should be cooked 10 minutes per inch of thickness. Test for doneness by poking the thickest part of the fish with the tip of a small knife; if it gives way easily it's done, if slightly resistant you can remove it from the heat because it will continue to cook for another 2 minutes (carry-over cooking). The flesh of fresh fish is opaque when cooked and translucent (clear) when uncooked. Some fatty fish like fresh tuna and salmon are better a little less done.

Vary the beverage depending on the kind of fish preparation. Beers (dark & light), white wines like Chardonnay, and cocktails with sweet, acidic, or citrus tones go well with fish. Go with light fruity flavours for grilled, steamed or baked fish.

Fish In Season

Blue & white marlin, dolphin (dorado), jewfish (congalee), swordfish, red snapper, flying fish

APRIL - JUNE 2015 •


What's Cooking 3 cups fish stock or water • 1 teaspoon Dijon mustard • 2 sprigs fresh tarragon


“This is a n old English favourite of mine. It is a simple pie a nd I do this in three parts — the mash, the fish a nd the sauce.” INGREDIENTS For the mash: 2 pounds sweet potatoes 1 cup whole milk ½ cup (4 ounces) butter, salted or unsalted Salt and pepper to tast For the sauce: 3 tablespoons (1½ ounces) butter, salted or unsalted • 1 cup finely chopped carrots • 1 cup frozen green peas, defrosted • 1 cup finely chopped celery sticks • 1 cup finely chopped onions • 1 cup finely chopped leeks (optional) • Salt and pepper to taste • 1½ tablespoons flour • 1 cup white wine (Pinot Grigio, Sauvignon Blanc or an Unoaked Chardonnay) •

For the fish: 8 ounces fresh salmon 8 ounces dolphin (dorado, mahi mahi) 8 ounces large shrimp 8 ounces scallops (optional) DIRECTIONS For the mash: 1. Peel and cut sweet potatoes into even-sized cubes; add to a pot, cover with water and boil until soft. Drain well and allow to air-dry for a few minutes to release extra moisture. Meanwhile, heat milk and butter together until it is about to come to a boil. 2. Mash hot sweet potatoes with milkbutter mixture, adding a little bit of the liquid at a time until you get a smooth mash. Season with salt and pepper to taste and set aside. For the sauce: 1. Melt butter in a pan on medium heat, then add vegetables – carrots, peas, celery, onions and leeks; season with salt and pepper to taste and cook until softened. You may need to turn the heat to

low so the vegetables do not brown. 2. Sprinkle in the flour and toss with the vegetables, raise the heat a little and cook for 1 to 2 minutes. 3. Add wine and stock or water; stir and bring to a boil, then lower the heat and let sauce simmer, stirring every now and then until it thickens. The sauce should easily coat the back of a spoon. Stir in the mustard and tarragon, cook 1 minute, then taste and season with salt and pepper to taste. 4. Remove sauce from heat. For the fish: 1. Cut fish into 1½ to 2-inch cubes and layer into an 8 x 8-inch baking dish. Leave scallops whole if they are small; if large, cut half or quarter. Leave shrimp whole or cut in half. Assembling the dish: 1. Preheat oven to 350˚ F. 2. Pour sauce with vegetables over seafood, then spread or pipe mashed sweet potato on top of everything. If you like, you can dot with butter and some chopped chives for added flavour. 3. Bake 30 to 40 minutes or until the top of the pie is golden. Remove from oven and serve hot.

Scallops, fresh salmon & dolphin provided by: Tel: (246) 437-2498 14

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What's Cooking

INGREDIENTS For Chive-lemongrass Butter: ½ cup (4 ounces) unsalted butter, room temperature 2 tablespoons melted, unsalted butter 3 tablespoons finely chopped chives 2 teaspoons finely minced lemongrass ¼ teaspoon lime zest 1 tablespoon fresh lime juice Salt to taste

Steamed Fish with Chive & Lemon grass Butter

"In Trinidad a nd Tobago, le mongrass (we call it fever grass) is only used for its medicinal properties. I thought that was all this pla nt was good for u ntil I was introduced to Thai a nd Vietna mese cooking which uses this fragra nt grass extensively."

For Steamed Fish: 6 to 8 ounces white fish fillets 1 lime Green seasoning to taste 1 teaspoon paprika Salt to taste Aluminium foil Chive-lemongrass butter 2 blades lemongrass (optional) DIRECTIONS For Chive-lemongrass Butter: 1. Mix together the butter to fully incorporate. 2. Add other ingredients and mix thoroughly. 3. Transfer to plastic wrap or a container and chill until firm.

taste, chopped (habanero or scotch bonnet hot sauce) • 2 tablespoons olive oil • 2 tablespoons tomato paste • 1 large tomato, seeded and chopped (about ¾ cup) • ¾ to 1 cup warm water

Poisson Creole or Creole Fish

“This dish is a nother version of the Haitia n dish, Poisson Gros Sel. While there are different ways to cook the fish, the flavouring ingredients are the sa me." INGREDIENTS 1 lemon or lime • 1 red snapper (about ½ to 1 pound), whole or cut in half • Salt and pepper to taste • 2 to 3 garlic cloves, crushed • 1 tablespoon chopped parsley • 2 sprigs fresh thyme • 1 medium onion, chopped (about ½ cup) • Hot pepper to

DIRECTIONS 1. Cut lime/lemon in half. With one half, clean fish by rubbing and squeezing juice inside and out. Rinse under cold water, pat dry and place in a shallow dish. Reserve the juice of the other half. Season fish inside and out with salt and pepper. Add garlic, parsley, thyme, onion, and hot pepper, or add a couple drops of hot sauce. Toss fish with herbs, cover, and let marinate 30 minutes or more. 2. Remove herbs and other aromatics from fish and set aside. Heat oil in a large pan; add tomato paste and let cook, stirring until almost incorporated with oil. Add chopped tomato, and continue to stir until slightly wilted. Add the herbs and aromatics from marinade, and let cook with the tomato mixture 1 to 2 minutes. Gently place the fish in the tomato mixture. Once it starts to cook, add the lemon/lime juice around the fish.

For Steamed Fish: 1. Wash fish with lime, pat dry and then season with green seasoning, paprika, and salt to taste. Let marinate for 15 minutes. Preheat oven to 350˚ F. 2. Tear a large piece of foil and arrange the fillets on top of the foil. Dot the fillets with pieces of the chive-lemongrass butter. Add lemongrass leaves if using. Cover with another piece of foil to create a packet. Prick the top of the package in 2 or 3 places. 3. Place the package on a baking sheet and transfer to the oven. Bake 15 minutes. Remove fish package from the oven and let cool 5 minutes before carefully opening the package. Discard blades of lemongrass (if used) and serve.

NG COOKI E blend SENS a ing is

n bs seaso h her Green iety of fres ribbean a ar of a v widely in C e used cuisin

Gradually add water, alternately basting the fish with the sauce. Season with salt and pepper to taste and continue to baste until all the water has been added. Turn fish once to cook on other side (turning it more than once will cause flesh to break). Continue to baste 1 to 2 minutes. Cover fish and let simmer 5 to 10 minutes on low heat, depending on size and thickness of fish. Uncover and baste until completely cooked. Remove from pan and serve hot.

NG COOKI SENSEs longer to

h take boneless -in fis r Bone llets o than fi ut fish. k o o c c steak • n sh ca hite fi e w m r k fi a y m An ed to be us dish. this

APRIL - JUNE 2015 •


Cooking Wisdom

Pantry Basics


There are spices that make a season. Their pungent aroma permeates the air, enveloping you in sweet warmth and nostalgia; those that make make you say, “Ahhh, it’s beginning to smell a lot like (insert season here)!” For Easter it’s the traditional trio of cinnamon, cloves and nutmeg, but others can join the spice party too. Cardamom, anise seed and allspice are welcome additions, as well as ginger and citrus zests.

KING COON E SE oSme seasonalices,

gs of sp makin es e use When ire th e spic u q e ’t r n us t o a the h D f t . s tock ack o dishe the b new s e lost v in y a u g h b in t try to would en sit y e e b h t e av as cy. that h or a while poten their ard f f o o b e p cu som fruit • itrus of a c the in k e s r ) whe outer mons is the le n t , s a s e c Z me fruit ges, li of the (oran al oils r u d t n a u . n be fo


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Cooking Wisdom

Cherry-Apricot Hot Cross Buns INGREDIENTS

“I don’t usually make cross buns . . . but I decided to try out some fa mily recipes and make some additions of my own — apricots, dried cherries and apricot ja m for a glaze. I love this combination of fruit and the citrusy notes that lemon and orange zest bring to the buns. Feel free to add more fruit to the mix — a handful of currants and dried blueberries would be a delicious, fruity addition.”

For Icing:

For Buns:

⅓ cup white sugar 1¼ cup warm whole milk (110 to 115˚ F) 2 tablespoons active dry yeast 4 cups all-purpose flour, plus extra for work surface 1½ teaspoons ground cinnamon ½ teaspoon ground nutmeg ½ teaspoon ground allspice ⅛ teaspoon ground cloves 1 teaspoon salt zest of one orange zest of one lemon 3 tablespoons vegetable shortening 2 tablespoons softened butter 1 teaspoon vanilla extract or essence ½ teaspoon mixed essence (optional) 2 eggs, beaten ½ cup dried apricots, coarsely chopped ½ cup dried cherries, chopped or whole oil for greasing bowl and pan

For Apricot Glaze: ¼ cup apricot jam for glaze 1 tablespoon water

1 cup powdered sugar (or store-bought icing) 3 to 4 teaspoons whole milk ¼ teaspoon almond extract DIRECTIONS 1. Pour warm milk into a bowl along with the sugar. Stir in the yeast and cover in a warm place to bloom for 8 to 10 minutes. The mixture will become frothy. 2. In a large bowl, combine flour, spices, lemon and orange zest, and salt. Mix well. Add softened butter and shortening and combine until crumbly. 3. Add milk/yeast mix to flour mixture; combine to make a sticky dough. 4. Add vanilla to beaten egg and pour into dough; mix well until egg can no longer be seen. Add dried fruit and mix well. 5. Place sticky dough on a floured surface; using the heel of your hand, knead until dough becomes smooth by bringing the edge into its

Cinnamon Sweet & Spicy

Cakes/Pastries Great addition in recipes with fruit (apple, banana) or carrot and pumpkin cakes. Adds intensity and flavour to icing. Topping A sprinkle adds a hint of flavour and colour to baked goods. Sauce Gives pastry sauces a warm and smooth flavour.

centre. Place in a deep oiled bowl and allow to rise in a warm place for an hour or until doubled in size. 6. After dough has risen, break off lemon-sized pieces. Make each dough ball round by tucking it under itself so the top becomes round and smooth. 7. Place dough balls into an oiled 9 x 13 baking dish; allow to double in size uncovered, about 30 minutes; 20 minutes before time is up, preheat oven to 375˚ F. 8. Bake buns for 15 to 20 minutes until tops are brown. Meanwhile, mix together apricot jam and water and heat in microwave for 30 seconds or until jam has melted. Brush buns with glaze immediately after removing from oven. 9. After buns have cooled slightly (about 15 minutes), put powdered sugar in a bowl, stirring in a little milk at a time until desired consistency is reached (thick and easy to drizzle); add almond extract. Pour mixture into a ziploc bag or pastry bag and pipe crosses onto the buns.


A Bit for a Kick

Cakes/Pastries Pairs well with pumpkin, banana, apple and orange TIP: add just a bit of ground clove to your baked goods. Too much will overpower your other flavours.


Bitter sweet

Cakes/Pastries Especially complementary in sweet breads, puddings, and fruit pies.

APRIL - JUNE 2015 •


Cooking Wisdom

“I first made this bun a few years ago and since then, it has been a staple on my list of Easter treats. Do try it with the cheese and a cup of tea or coffee.” Cynthia Nelson, Editor

Jamaican Easter Spice Bun

(Adapted from The Real Taste of Jamaica)

SPECIAL EQUIPMENT 1 12 x 4½-inch loaf pan or 2 8 x 4-inch loaf pans INGREDIENTS 3 cups all-purpose flour 4 teaspoons baking powder 1 teaspoon freshly grated nutmeg 1 teaspoon ground cinnamon A pinch of salt (⅛ teaspoon) 1 egg, room temperature 1½ cups brown sugar (Caribbean) 2 tablespoons melted unsalted butter 1 cup whole milk 1 teaspoon vanilla essence 1 heaped cup raisins ¼ cup dark rum

For Glaze Topping: ¼ cup white granulated sugar ¼ cup water 12 to 14 Maraschino cherries, halved DIRECTIONS 1. Preheat oven to 350˚ F with rack in the middle.

2. Grease a large loaf pan and set aside. 3. Toss raisins with rum and set aside. 4. Add flour, baking powder, nutmeg, cinnamon and salt to a large bowl; mix thoroughly and set aside. 5. In a medium bowl, beat egg until frothy; add sugar, butter, milk and essence and beat until fully incorporated. 6. Add raisins and rum to egg-sugarmilk mixture and mix well. 7. Pour wet ingredients – egg, sugar, milk, butter, essence, raisins, and rum – into the bowl with flour and spices and mix well until batter is smooth; there should be no lumps. 8. Pour batter into greased pan and bake 55 minutes. Meanwhile add ¼ cup water and ¼ cup sugar to a small pot and place on medium-low heat. Stir until sugar is dissolved and the mixture comes to a boil. Let boil 1 minute, then remove from heat and set aside. 9. At the 55-minute mark, remove bun from the oven and glaze with syrup.

Arrange halved cherries cut-side down along the middle of the loaf from one end to another. Brush again with syrup, return bun to the oven and let bake 5 minutes or until a skewer inserted comes out clean. 10. As soon as the bun is removed from the oven, glaze again and let cool in pan for 10 minutes before removing and placing on a wire rack to cool. 11. Serve at room temperature with slices of aged sharp cheddar cheese.


Instead of milk, you can use a cup of port or your favourite red wine. Instead of decorating the loaf with cherries you can add ½ cup of cherries, halved, to the batter by folding it in just before pouring into the prepared pan.

What’s the BIG Difference?

VS Allspice

Mixed Spice

Allspice is the dried unripe berry of a pimento tree, its flavour is akin to a mixture of nutmeg, cloves and cinnamon. Mixed spice, on the other hand, is a blend of spices that may include cinnamon, coriander, cumin, caraway, nutmeg, ginger and cloves. Its flavour is warm, spicy and sweet.


• APRIL - JUNE 2015



Cooking Wisdom

In this issue, our featured recipes lend themselves well to substitutes. The Hot Cross Buns recipe on page 17 departs from the traditional in a wonderfully fruity way – Alicia replaces currants and raisins with dried apricots and cherries.

Hot Cross Buns

INGREDIENTS: ground cinnamon, cloves, nutmeg SUBSTITUTE: cardamom, allspice COOK’S NOTE: replacing ground cinnamon with ground cardamom and allspice in place of the cloves will give you a different but equally enjoyable spiced bun.

Easter Spice Bun

INGREDIENT: raisins SUBSTITUTE: dried cranberries and candied ginger COOK’S NOTE: the slight tartness of the cranberries pairs well with the sweetness of the bun, and ginger pairs well with cranberries.

Potato Croquettes

INGREDIENT: mashed potatoes SUBSTITUTE: mashed breadfruit COOK’S NOTE: this switch-out changes the name of the dish, but it is an excellent alternative to mashed potatoes.


INGREDIENT: chadon beni SUBSTITUTE: fresh coriander/cilantro COOK’S NOTE: chadon beni is much more pungent and intense in flavour than coriander/cilantro. As a rule of thumb, double the quantity of coriander/cilantro when substituting for chadon beni. If the recipe calls for 1 tablespoon chopped chadon beni, replace it with 2 tablespoons chopped coriander/cilantro and use some of the tender stems as well.

Breading for Potato Croquettes INGREDIENT: all-purpose flour SUBSTITUTE: corn flour (cornstarch) or panko (Japanese breadcrumbs) COOK’S NOTE: corn flour will give a crisp finish to the croquettes and panko will give an attractive finish and extra crunch.


INGREDIENT: fresh thyme SUBSTITUTE: fresh marjoram COOK’S NOTE: marjoram, like thyme is a woodsy herb that can be paired with many ingredients. It can take centre stage depending on the dish being made and the application of the herb. It is also an herb that can work quietly in the background, playing great support to more robustly flavoured ingredients. APRIL - JUNE 2015 •


Recipe Box





Trinidad &



Eats 20

• APRIL - JUNE 2015

Recipe Box

Prisca Morjon - Martinique

In Martinique, Easter is celebrated on the beach with fa mily. Tradition has it that from sunrise to sunset on Good Friday only lean must be eaten (at least for practising Christians). During Easter, crab (Matoutou) is king and makes the centrepiece of Easter Monday meals. They are hunted during the season, which starts February 15th, trapped in a zatrap (handcrafted wooden trap), then fed fruit and other secret fa mily ingredients to cleanse and flavour their flesh. Other dishes include accra (made with breadfruit and tuna, papaya, shrimp, codfish, or vegetable), roasted la mb, grillades of pork chops and chicken, and lots of vegetables. KING COONSE SE mbo?

Martinique Matoutou Crabs (my way) Serves 6

"Matoutou also refers to the preparation when the rice is cooked with the crab. I prefer to cook rice and matoutou separately." Ingredients For marinade: 1½ tablespoons ginger, peeled and grated 4 garlic cloves, peeled and grated 1 fresh habanero chilli, sliced and pounded to a paste 4 tablespoons chopped chives 2 fresh bay leaves, torn Juice of 2 limes Salt and pepper For crabs: 1½ kilogram (a little over 3 pounds) land crabs, cleaned (or Madagascar crabs) 1 lime 1 tablespoon graines à roussir (a mixture of whole cumin, fenugreek & mustard seeds) 4 tablespoons oil 1 onion, finely chopped (about ¾ cup) 1 bouquet garni (chives, parsley, fresh thyme) 3 cloves garlic Salt and pepper to taste 2 tablespoons fresh colombo paste 1 tablespoon tomato paste 6 whole cloves, crushed or bruised ½ red sweet pepper, chopped ½ zucchini, sliced into rounds 1 fresh tomato, finely chopped (about ¾ cup) 2 cups water 1 scotch bonnet pepper 2 bay or alspice leaves, coarsely crushed or torn

Directions For marinade: 1. Mix all ingredients together and set aside. For crabs: 1. Remove shells and claws (sharp ends of the legs). Clean crabs thoroughly with lemon/ lime and water. Keep the fat. 2. Add crabs to a bowl, pour marinade over them, toss to mix and let marinate 2 hours minimum but preferably overnight. 3. When you are ready to cook the crab, remove it from refrigerator and bring it up to room temperature. 4. Add “graines à roussir” to a dry frying pan and roast at low heat until fragrant. Add 4 tablespoons of oil to the pan and raise the heat. 5. Add onions, bouquet garni and garlic. Add salt to taste and let cook until golden and tender. 6. Add the colombo paste, tomato paste, crushed cloves, pepper, zucchini and tomatoes. Stir everything together with a little water (about 15 ml/1 tablespoon), reduce heat and let cook until everything is softened and fragrant (about 5 minutes). 7. Add crab pieces, shaking off excess marinade. Mix them well with the aromatic paste without breaking them. Cover and cook for 5 minutes. Remove cover, add only half of the reserved marinade and 2 cups water. 8. Add the whole Scotch Bonnet pepper, allspice/bay leaves coarsely crushed. Simmer 25 minutes, covered. If you would like to cook rice into the dish, add it here. 9. Remove lid, taste for salt and pepper; add to taste if necessary. Simmer another 10 minutes or until the sauce reduces. 10. Serve with rice Creole as is the tradition.

olo urry from t is C Wha is a Creole c upe. It was d adelo mbo cruite

Colo e and Gu nkans re iqu ions. i La Martin over by Sr gar plantat its es ht su broug rk on the ehold mak basic to wo each hous aste, the , p While ion of this sh turmeric s, s r f e v e r a re stard seed own ients u ingred r seeds, m loves, all dc de n n a ia r s r o c ppe aste. hot pe und to a p gro

Fresh Colombo Paste Ingredients 1½ tablespoons coriander seeds 1½ tablespoon black mustard seeds 1½ tablespoons black peppercorns 1½ tablespoons cumin seeds 1½ tablespoons whole cloves 2 tablespoons olive oil /neutral-tasting oil 4 tablespoons fresh turmeric, grated 1½ tablespoon fresh ginger, grated 3 garlic cloves, peeled and grated 2 fresh habanero chillies, sliced and pounded to a paste 3 tablespoons mixed chives (chives and scallions)

Directions 1. Toast the seeds — coriander, mustard, peppercorns, cumin and cloves — on low heat until aromatic, then transfer to a grinder and grind to a coarse powder. 2. Heat oil and fry fresh turmeric, ginger, garlic, habaneros and chives for 1 minute, then add ground spice mix. Add 1 tablespoon of water, stir well, then reduce heat and let cook without scorching or burning. Cook until the mixture is fragrant. Remove from heat and let sit for at least 1 hour to blend flavours. APRIL - JUNE 2015 •


Recipe Box

Think Outside the Bun . . .

Ham & Vegetable Quiche Ingredients

4 strips Eve Bacon 1 tablespoon butter ¼ cup brown or red onion, chopped 1 cup broccoli florets, chopped ¼ cup red bell pepper, cubed 6 large eggs 1 cup whole milk ¼ teaspoon Italian Herb Mix ¼ teaspoon garlic powder salt and pepper to taste dash nutmeg ¼ cup Eve Picnic Ham, cubed 1 cup grated cheese


1. Heat oven to 350˚ F. Lightly grease a 9-inch pie plate. 2. Cook bacon in a pan over medium heat about 8 to 10 minutes until crisp; cut into pieces and set aside. 3. In a sauté pan over medium heat melt butter. Add onion; cook until translucent. Add broccoli and bell pepper; cook about 5 to 7 minutes until broccoli is tender but not mushy. 4. Using a blender or whisk, blend eggs, milk, seasonings, and nutmeg until smooth. Season with salt and pepper. 5. Evenly spread broccoli-onion-bell pepper mixture over bottom of prepared dish; add bacon pieces, cubed ham and top with grated cheese. 6. Bake for 30 to 40 minutes until set.

Be inspired with

Distributed by

Goddard's Complex Keningston, Fontebelle, Barbados, W.I. Tel: (246) 426-3544

Jehan Powell - Guyana

Guyanese Tennis Rolls Yield: 12 rolls

Special Equipment 1 9 x 13-inch, or 13 x 18-inch sheet pan

Ingredients For dough: ¾ cup warm water (110 to 115˚ F) ¼ cup white sugar 1 tablespoon active dry yeast 3½ cups all-purpose flour, plus extra for a work surface 1 teaspoon fine table salt ½ cup warm whole milk (110 to 115˚ F) ¼ cup unsalted butter, melted ½ teaspoon vanilla essence ½ teaspoon lemon zest For baked rolls: 2 tablespoons unsalted butter, melted

Directions 1. Pour warm water into a large bowl, add sugar and stir to dissolve. Sprinkle in yeast, cover and let sit for 10 minutes in a warm place to proof. 2. Meanwhile, mix together flour and salt and set aside. 3. Add milk, melted butter, vanilla, lemon zest and flour to the yeast mixture. Mix to form a dough and when the dough comes together, knead for 15 minutes. If using a stand mixer with a dough hook, knead for 10 minutes. 4. Remove dough from the bowl, lightly oil the bowl and add dough back to it. Cover


• APRIL - JUNE 2015

“Easter in Guyana is one of the most festive times of the year and no celebration is complete without food. The celebration begins on Good Friday with hot cross buns, and a feast celebrating the end of Lent then continues on Easter Monday with picnics in the park where fa milies spend the day flying kites. My mom would make large batches of Hot Cross Buns and Tennis Rolls that were enough to last the entire weekend; we made a sport out of eating as much as we possibly can.” bowl and set in a warm, draft-free place; let rise 45 minutes or until doubled in size. 5. Lightly brush the baking pan with oil and set aside. 6. Lightly flour a work surface and transfer the risen dough to it. Knead two minutes to form a smooth ball. Cut dough into 12 equal pieces and roll each piece into a smooth ball and assemble on the baking pan. Cover with a kitchen towel and let rise 35 minutes; 20 minutes before the time is up, preheat oven to 375˚. 7. Transfer rolls to the oven and bake 20 minutes or until brown. Remove from oven and brush with melted butter. Let cool to room temperature or warm before using.

KING COO E SEinNstSant yeasutr,

g flo If usin together st in a a ix e y m ll — nd salt a then add a r, a g u s t l, s n w ie o d b large ther ingre gh. the o rm a dou to fo

Recipe Box

Meals with EVE!

Felix Padilla - Trinidad and Tobago

Salt Mackerel And Provision Ingredients 2 pounds salt mackerel 1 pound dasheen 1 pound cassava 1 pound sweet potato 1 pound yam 3 tablespoons olive oil 1 small onion, finely chopped (about ¼ cup) 3 cloves garlic, finely chopped 4 pimento peppers, finely chopped 1 medium sweet pepper, finely chopped (about ½ cup) 6 medium tomatoes, finely chopped (about 2 to 2½ cups) 8 leaves chadon beni, finely chopped 1 stalk celery, finely chopped ¼ cup room temperature water Chopped hot pepper to taste (optional)

Directions 1. Wash and peel ground provisions. Boil yam separately because it takes a little longer to cook than the other ingredients. Boil the rest of the provisions together with 1 tablespoon salt. Cook until a knife inserts easily. Drain well and set aside. 2. Soak mackerel for 15 minutes; drain water, then add mackerel to a pot with fresh water. Place on medium heat and boil for 10 minutes. When cool enough to handle, remove bones and gently remove the tender skin. Use a light scraping motion to get the skin off. I found that when I held the knife at a 45-degree angle away from me (knife edge, that is) to

“"F ish is a must-have during the Lenten season. Tradition rules on Good Friday and many households cook fish — salt fish such as mackerel, cod or some type of fresh fish. And ground provisions are a favourite accompaniment.”

scrape the skin, it came off easily! 3. Heat oil in a pan over medium heat until hot. 4. Add onions and garlic and cook until softened. You may need to turn down the heat a little so as to avoid the garlic browning too quickly. 5. Add the pimento and sweet pepper. 6. Add tomato and cook for two minutes. 7. Add mackerel, chadon beni and celery; mix thoroughly. 8. Add water and simmer for two minutes. 9. If using, add hot pepper, cook for one minute and remove from heat.

KING COO E kerel, SENaS lt mac e

s can b ce of In pla lar salt fish smoked s u reg s well a ned red a o used ch as deb vour of u a s fl h e s h fi based g. T herrin h will vary ured c is the d he type of on t fish.

Ingredients 1 can Eve Canned Meat, chopped 1 tablespoon butter 1 Can Eve Peas & Carrots 1 tablespoon corn starch ½ cup (8 tbsp) orange juice ½ cup (8 tbsp) packed light brown sugar ¼ cup (4 tbsp) Eve Vinegar 2 teaspoons soy sauce 1 small grapefruit (sectioned and cut into chunks) ¼ cup chopped yellow bell pepper ¼ cup chopped red/brown onions 1 pack Eve Pasta

Directions 1. Melt butter in a small skillet; add meat, onions and sweet pepper and sauté until browned. Place on warm platter. 2. In a small saucepan, blend corn starch with orange juice, brown sugar, vinegar and soy sauce. 3. Cook over low heat, stirring occassionally, until bubbling hot and slightly thickened. 4. Add grapefruit sections, peas and carrots and heat through. 5. Pour this sauce over ham. 6. Serve with your favourite Eve Pasta.

Be inspired with

on Chad also is i o. n e b ulantr n as c ot find w o n k cann sh If you rb, use fre as a e o h r t this er/cilan ou d ver, y corian ute, howe about it e subst eed to us ghly will n up of rou tro. ½ c ed cilan p chop

APRIL - JUNE 2015 •

Sweet & Sour Meat Pasta

Distributed by


Goddard's Complex Keningston, Fontebelle, Barbados, W.I. Tel: (246) 426-3544

Recipe Box

Pantry MUST-HAVES Sweet & Warm Spices

Freda Gore - Antigua Ground Cinnamon

Ground Nutmeg

Hard Spice


Exotic Spices

Jerk Seasoning

Cajun Seasoning

Tandoori Spice

Antigua Easter Sunday Bread

Five Spice powder

Seasoning Blends

“Du ring Easter in Antigu a, you’ ll find locals dining on Du cu na (a ba na na-wrapped stea med potato ca ke) with stewed salt fish a nd eggpla nt. Other dishes include roast leg of la mb, goat water (called ma nnish water on some isla nds), stewed mutton, cockle rice, blood puddings, stewed liver, roast pork, stewed a nd grilled beef." Ingredients 4 tablespoons active dry yeast (or 2 x ¼-ounce packages) 3 tablespoons sugar 3 cups lukewarm water 6 cups all-purpose flour (plus 1 cup for dusting and kneading) ¾ cup vegetable shortening 2 tablespoons lard or butter 2 teaspoons salt ¼ cup tap water

Italian herbs

Lemmon Pepper Seasoning

Salt Free Seasoning

Chicken Seasoning

Directions 1. In a medium bowl add the yeast, sugar and water to cover and let sit for 10 to 15 minutes until the mixture is frothy and bubbly. 2. In a large bowl sift the 6 cups of flour, form a well in the centre and add the shortening, lard (or butter if using) and salt.

Whitepark Road, St Michael, Barbados, W.I. Tel: (246) 427-1339 Fax: (246) 427-6933

3. Pour in yeast mixture and mix into a smooth dough; dough should not be sticky (use some of the extra cup of flour for dusting and kneading). Cover and let rise in a warm place until dough doubles its size, 45 minutes to one hour.


• APRIL - JUNE 2015

Recipe Box

"Antigu a n ba kers pride the mselves with their breads especially the Su nday bread made by the local ba keries. Extra richness is added with the addition of vegeta ble shortening or lard, produ cing a more delicate a nd richer tasting bread. They're formed into larger loaves with decorative plaits a nd twists on top of the crust. They’re great a ccompa niments to the traditional Su nday brea kfast of stewed Salt fish a nd chopped eggpla nt." 4. Place dough on a floured surface and knead 5 more minutes; dust lightly with flour and cover. Let rise for another 45-minutes to one hour or until dough doubles in size. 5. Grease 2 large cookie sheets, set aside. Preheat oven to 350˚ F. 6. Cut risen dough into 4 large pieces, roll into balls and rest for 15 minutes to relax dough. Cut a small piece from each ball to decorate the top of the loaves. Form dough into 4 large long loaves. Beginning from the middle, fold dough into half-circle and roll on a lightly floured surface with palm of hand until a nice loaf is formed. Place on greased cookie sheet, being careful that the seam is at the bottom of pan. Using the small pieces cut from each loaf, roll each piece into a long strip and cut the strips into 3 pieces; join together at one end and plait into a long braid. 7. Brush the top of each bread lightly with water and place braid on top of each loaf. Secure each end by pressing securely on top of loaves. Cover loaves and let rise 10 to 15 minutes or until they've doubled in size. Bake until golden, or sounds hollow when tapped on the bottom.


oc ll are c a Whatockle is a sm ckles

Ac sc. Co r the mollu ve edible found all o ellfish sh e b e h n t ca n, but opular in a e b Carib pecially p ine. is is es an cu Antigu

APRIL - JUNE 2015 •



Recipe Box


Breakfast in Bed


• APRIL - JUNE 2015

Recipe Box


The Perfect Gifts for


Show mum how much you appreciate her hard work in the kitchen and in every other area imaginable!

The Tea Loving Mom

Build your own basket from a selection of loose teas, tea paraphernalia and lovely decor pieces. Novel Teas

Tropical French Toast Roll Ups “This is often made with strawberries and crea m cheese but I’ve kept the flavours tropical by using guava ja m and shredded coconut. You can fill it with any fruit preserve you desire. My personal favourite is passion fruit curd and coconut.“ INGREDIENTS 16 to 20 slices white bread ½ cup cream cheese (room temperature) ½ cup guava jam 1/3 cup unsweetened desiccated coconut 4 large eggs 2 tablespoons whole milk ½ teaspoon vanilla extract 1/3 cup granulated sugar Vegetable oil for pan frying DIRECTIONS 1. Cut crust from each slice of bread and flatten it out with a rolling pin. 2. Spread cream cheese over half a slice of bread and jam on the other half. Sprinkle some shredded coconut over the entire slice. Roll the bread up tightly and repeat the process with the remaining pieces of bread.

The Tech-Savvy Mom

Apple iPad Air (16G) $1,175; Apple iPad Mini (16G), $775; Massy Technologies InfoCom

The Foodie

Includes an embroidered apron, stone mortar and pestle, horn napkin rings, horn salt and pepper shakers and horn and wood servers.

3. In a shallow bowl whisk eggs, milk and vanilla extract until well combined. Put granulated sugar in a separate shallow bowl. Heat oil in a heavy frying pan over medium heat. When oil is hot, dip each bread roll in the egg mixture, coating well, then place them in the pan seamside down. Cook in batches until golden brown, turning them to brown on all sides. 4. Add cooked rolls immediately from the pan to the sugar and roll until completely covered in sugar. You can serve with syrup for dipping or any additional toppings that you desire.

Mounted Spice Rack, $55; Sliding Cabinet Organiser, $33.25; Sort Your Stuff

APRIL - JUNE 2015 •


Recipe Box


....Bring Out The BBQ


• APRIL - JUNE 2015

Recipe Box

The Perfect Gifts for

Beef Burger With Mexican Corn

Forget the ties this year; give dad a gift that’s right for him.

“To me the meat is the most important part of a burger. I use chuck steak and ask the butcher to mince it for me. The result is a brilliant red meat that I simply season with salt and black pepper, mould into patties, and throw straight on the grill.” INGREDIENTS For Burger 2 pounds chuck steak, minced Salt and pepper to taste Vegetable oil For Mexican Corn 4 corn on the cob with husk ½ cup whole mayonnaise Finely minced jalapeño peppers ½ cup feta cheese, crumbled 2 sprigs cilantro, finely chopped


"This is an a mazing dish with tons of flavour and so easy to do.."

DIRECTIONS For Burger 1. Add meat to a bowl and season with salt and pepper to taste.

The Tea Lover Basket

Choose whatever your dad enjoys, from a wide selection of “all things tea”. Novel Teas

The Dapper Dad Can

Can includes soap, shave gel, after shave, bath sponge; and more.

2. Divide the meat into 4 equal portions (each would be 8 ounces); mould into patties. It is important that the patties are equal portions and thickness so that they cook evenly. 3. Heat grill to medium high. 4. Brush one side of each burger patty with oil and add to the grill oil side down; cook for about five minutes until meat is charred. Brush the top side of the burger facing you with oil and flip the burger. Do not press down on the meat as that will squeeze out the juices. Cook for another five minutes for medium. If you like your burger a little pink in the middle, cook for one minute less on each side. For well done, cook for one minute more on each side. 5. Remove burgers and let them rest about 5 to 7 minutes; meanwhile, butter and prep your buns before assembling burgers.

The Tech-Savvy Dad

MacBook Air, $$1,920.00; Massy Technologies InfoCom

Samsung Galaxy Tab 4 (10”), $899; Massy Technologies InfoCom

For Mexican Corn 1. Peel back husk on the corn and tie it, this creates a handle that you hold to eat from. 2. Heat the grill to medium high and slowly cook the corn until it starts to turn golden brown. Wipe on mayo, sprinkle with jalapeño peppers, cilantro and feta cheese.

APRIL - JUNE 2015 •


Libation Station



Did you know th at tea is the seco nd most consumed beverage in the world? water is number one.

Tea Class

There are 6 different classes or types of tea

Each type is simply determined by the colour of the liquid when the tea is brewed. This logical system of classifying tea was developed early in China during the Ming Dynasty (1368 to 1644).

The ones we use most are green tea and black tea.

Elements Of Tea Production There are eight stages through which teas leaves are processed before they reach our cup. It is the fifth stage – manufacture — that determines the finished tea: white, yellow, green, blue, red or black. Manufacture refers to the methods employed to oxidize, ferment, heat, cut, curl, roll or shape the tealeaves. At times it is a combination of methods and other times it is the single application of a method.

P lucking, Sorting, Cleaning, Primary drying/withering, Manufacture, Final drying, Sorting, Packing


• APRIL - JUNE 2015


What’s The Difference

All tea comes from the species of tea plant known as Camellia Sinensis. It begs the question, then, that if all tea is derived from the same species of tea plant, how come there are different types of tea? The answer is two fold: various climates, soils and conditions combine in different ways to create a plethora of distinctive tealeaves and, secondly, how they are processed/manufactured determines the individual characteristics of the tea.

Green Tea Green tea is made from tealeaves that are air-dried for a short period of time to prevent oxidation (the darkening of the leaf) in order to preserve the green colour and its flavour. The manufacture of green tea varies as there are several sub-categories of green tea and each application of manufacture yields a different flavour of tea. The flavour of green tea will also vary depending on where – country and region — the tea was produced.

Libation Station

Buying Tea

Leaves or Bags? Tealeaves are far superior in flavour and quality, and when you buy tealeaves, well, you are actually buying the tea. On the other hand, the tea found in teabags are made up of small pieces of cut tealeaves and what is known as tea fannings or tea dust. They are quick to brew but lack the full flavour and subtleties of leaf tea (tealeaves).

Branded tea

The tea mostly available to many across the world is branded tea. That is the tea we buy in the supermarket. You know, the favourite box you reach for every time you cruise the tea aisle. There are many well-established tea companies that have built their reputations on purveying acceptable leaf tea and have been doing so for generations. The reason these teas are branded is so that these companies can market a consistent product at a competitive price. It is the reason some of us swear by only one brand and one type of tea.

Black Tea Black tea is made from tealeaves that have been oxidized before being heated and dried. In other words, fresh leaves have been left to air-dry for an extended period of time that results in the leaves darkening and turning black. This initial drying process is to remove some of the excess moisture from the leaves to facilitate twisting, bruising and rolling, all part of the manufacture of black tea. After the first stage of natural drying or withering, the leaves are further dried; this time, chemically. The chemical drying sets in motion the biochemical changes necessary for high quality when brewed. In other words, the chemical conversion of the juices inside of the leaf’s cells transforms into more complex liquoring compounds.

Making Tea Measuring Tea

For tealeaves, average 1 teaspoon for every teacup (6 fluid ounces) For teabags, average 1 teabag for every teacup (6 fluid ounces)

Water Temperature For Brewing

Green tea = 170 to 180˚ F Black tea = 190 to 200˚ F

Steeping Time

Green tea = 2 to 3 minutes Black tea = 3 to 5 minutes

KING COON E SE Sis steeping,

as it ing r tea en us Cove lly wh am gets ia c e p es he ste he p of t ves. T tealea te at the to aves e le cula ing th to cir d , allow m, an id o u lo q b li n and their e p o to ing releas ur. flavo

Storing Tea Whether you buy tealeaves or teabags, store your tea in an airtight tin, somewhere cool and away from direct sunlight.

& MILKAR? SUGoking Senseve

Co ha We at ou should e y e ou lik believ the way y ar, a g e u t s r and you d milk her, it. Ad r ot o e n o ither or ne

APRIL - JUNE 2015 •


Libation Station

Fancy A Cuppa? Finum Tea Control 1.2

Tea to Go

$125 Novel Teas

USB/DC Heated Travel Mug $60; Novel Teas

Saporra Cast Iron Tea Pot $190 Novel Teas

Tea & Coffee Maker The Dimbula, $95; Novel Teas

Organic Teas

Genmaicha (green tea)

Sencha green tea, popped rice kernels. 2oz. for $27; Novel Teas

Baroness Grey (black tea) Welcome Tea (herbal/caffeine free) Black tea, orange rind, calendula petals, rose petals. 2oz. for $30; Novel Teas


• APRIL - JUNE 2015

Chamomile, rose hips, pink peppercorn, rose petals, lavender. 2oz. for $42; Novel Teas

Craving Pasta?


Let’s Make . . .

Chicken Salad

with Star Chick’s Boneless Breast

Chow Mein


Recipe by Cynthia Nelson

Ingredients For dressing: 1 tablespoons full-fat mayonnaise 2 tablespoons Greek yogurt or sour cream 2 heaping teaspoons grainy mustard ¼ teaspoon salt (or more to taste) Freshly ground black pepper to taste 1 teaspoon fresh lemon juice


For salad: 3 cups cooked shredded chicken 1 carrot finely julienned ½ bell pepper sliced thinly (combo of red and green) 2 teaspoons minced parsley 4 tablespoons sliced green onions (green and white parts)




1. Add all the ingredients for the dressing to a bowl and mix thoroughly. 2. Add chicken to the bowl and toss with dressing. 3. Add carrots, peppers, parsley and green onions and toss to mix. 4. Cover bowl with plastic wrap or aluminium foil and chill until ready to serve. (Chicken salad should be served chilled. If serving in a buffet, place bowl with salad into another bowl with ice to keep cool).


For great flavour and texture, use poached chicken – breast and/or thigh meat.

Star Chick Ltd. Babbs, St. Lucy, Barbados Tel: (246) 439-6419



Make it MUM'S! Hill Milling Co. Ltd. Tel: (246) 436 5277 Fax: (246) 436 0411 Roberts Tenantry Road Haggatt Hall St Michael Barbados, W.I.

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