Fine Cuisine 2017 Summer issue

COMPLIMENTARY

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JUNE 2017

Italia The Quattro Stagioni compliments Buzo Osteria Italiana

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Editor’s Note

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he summer months are here and the activities leading up to the official launch of the Crop Over festival have begun. Students will be off on vacation soon, and for the next few months, it’ll be food, fun and frolic in this land where the culinary offerings are as diverse as the people who call it home.

GROUP CHIEF EXECUTIVE OFFICER M. Anthony Shaw

EDITOR IN CHIEF Eric Smith

HEAD OF ADVERTISING - NATION GROUP Paulette Jones

From the foods introduced by our Caribbean neighbours to those that came with our residents from further away, the Barbados dining experience offers a cohobbolopot of sensory and savoury experiences to die for.

MAGAZINE EDITOR & DEPUTY BUSINESS MANAGER Lyle Jones

CONTRIBUTORS Leanne Tasher, David Hinkson, Nick Nunes Katrina Francis-Worrell, Rosemarie Layne

PHOTOGRAPHY Jaryd Niles-Morris

DESIGN / LAYOUT Jamar Odwin – Imageworx

ADVERTISING SALES EXECUTIVES Stephanie Barnett – Tel.: (246) 430-5515 email: stephaniebarnett@nationnews.com Danielle Beckford – Tel.: (246) 430-5495 email: daniellebeckford@nationnews.com Asha Jones – Tel.: (246) 430-5519 email: ashajones@nationnews.com Debbie Brathwaite – Tel.: (246) 430-5518 email: debbiebrathwaite@nationnews.com

ADVERTISING COORDINATOR Wendey Delaney – Tel.: (246) 430-5517 email: wendeydelaney@nationnews.com

CIRCULATION MANAGER Adrian Bowen – Tel.: (246) 430-5500 email: adrianbowen@nationnews.com

Watching an old Bajan friend from New York stuffing his suitcase with sweetbread, mangoes, cheese and other treats not available in the US, brought to mind how much we take for granted the tastes that are uniquely Barbadian. Even the dishes from other lands that we add to our menu are inadvertently infused with our own Bajan touch.

Small wonder that superstar Rihanna was well known for taking back treasured rotis when leaving Barbados for her adopted home.

So as we celebrate the sweetest time of year in Barbados and all the ingredients that combine to make it so, we thought we’d serve a little food for thought.

The summer is all about fast foods, but they do not have to be unhealthy, hence we’ll share not only tasty recipes for meals and desserts that are quick to prepare, but healthy too.

In addition, we’ve an interesting take on wining and dining. Actually it’s food-pairing Bajan style.

There’s more, but you’ll have to read on to find out.

Happy dining.

Lyle Jones

MAGAZINE EDITOR & DEPUTY BUSINESS MANAGER

PRINTERS PrintWeb Caribbean Ltd

A member of The

Whatever your fancy, Italian, Indian, Trinidadian, Guyanese, Chinese, American and more can be had in the eateries across the island. Of course, for many Bajans, none can compare to the homegrown delicacies. The dishes many returning or visiting nationals crave and seek out once home.

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.

FineCuisine | JUNE 2017

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CONTENTS Summer Smoothie Party

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Smoothie parties may not be common, but they could add a cool, refreshing twist to summer activities. Sipping on these easy to make treats can be both healthy and satisfying.

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How To Prepare A Truly Healthy Salad If you want to eat healthily all you have to do is grab a salad, right?

Sadly, that’s not always the case.

Take a look at why having a salad isn’t always a guilt-free option.

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Sooo Good Sandwich

If you want to taste your favourite ingredients in one bite, a sandwich is a great choice. It’s all about your preference; you can’t go wrong with this comfort food! Here’s a great way to jazz up your sandwich.

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Wine and Dine

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It remains largely unspoken in Barbados, but the practice of pairing foods and beverages is more common than you think. The rules for matching the flavour of certain meals with complementary drinks are not carved in stone, but merely act as a guide for the ultimate eating experience. Locally, food-related habits are influenced by social culture.

Marvellous Avocado

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Avocadoes are more than just nutrient-rich fruit; they help fight cancer, promote eye health, slow the aging process, and more.

Kitchen Gems

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Using highly efficient kitchen gadgets can make cooking a breeze. Here are some tools that can help make meal prep faster and hassle-free.

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Summer Smoothie Party

By Katrina Francis-Worrell

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ummer is coming but how will you be enjoying it? Most persons use this time to reconnect with friends and family, de-stress and simply enjoy life. This summer when planning a social with your friends, rather than just hosting a traditional barbeque or picnic, consider a smoothie party!

As the name suggests, a smoothie party involves a group of people coming together and making several types of smoothies to sample and enjoy. This event is sure to bring out your creative and adventurous side as you mix, blend and concoct some unusual drinks.

So order some pizzas and let your guests come ready with their blenders as you try some of these Fine Cuisine recommended smoothie recipes. Just remember to have fun and get creative as you freely add your own flair to these easy-to-make recommendations!

For the Love of Vegans – Green Grape Smoothie INGREDIENTS 1 ½ cups almond milk (sweetened) 1 medium cucumber (sliced and peeled) 1 cup green seedless grapes (frozen) 2 medium stalks celery (sliced and peeled) 2 tsps honey METHOD Blend all your ingredients in the blender until the mixture is smooth and has a frothy appearance.

Tip: For a twist, add parsley, fresh mint or cilantro!

A Chocolate Delight: Chocolate Strawberry Avocado Smoothie INGREDIENTS 1 cup strawberries frozen 1 ripe chopped avocado 1 ½ cup coconut milk ½ tsp vanilla 1 tbsp raw honey 1 tbsp cocoa powder Dark chocolate, grated METHOD Just add all your ingredients into the blender and pulse them until you have a smooth mixture. Enjoy!

Tip: Alternatively you can use almond milk instead of coconut milk.

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A Caribbean Dream: Orange Banana Mango Pineapple Smoothie INGREDIENTS 1 orange (peeled and divided) 1 ripe banana (sliced and peeled 1 cup coconut water 1 cup frozen mango (chopped) 1 cup frozen pineapple (chunks) METHOD Put all the ingredients in the blender and blend them until it is a smooth mixture. Serve and enjoy!

Tip: Fruit juice can be used as a substitute for the coconut water!

Attention Coffee Lovers, Meet: The Chunky Monkey INGREDIENTS ¾ cup almond milk ½ cup cold coffee 1 banana (frozen) 1 tbsp cocoa powder 1 tbsp peanut butter Pinch of salt METHOD Add the almond milk, coffee, banana and cocoa powder to the blender and whirl them. Add the salt and peanut butter and blend them until the mixture is smooth.

Tip: Instead of almond milk, you can use milk of your choice for a slightly different flavour!

Let’s Just Mix It All Up: Mango Blueberry Cashew Smoothie INGREDIENTS 100g unsalted cashew nuts 1 ripe mango, chopped 1 cup blueberries 1 tbsp linseeds 1 tbsp porridge oats 1 tbsp honey 300ml cold water 1/4 cup ice cubes METHOD Soak the cashews overnight and after draining them, blitz them in the blender using 100 ml of cold water. As it thickens, add the remaining water until it is blended smoothly. Add the remaining ingredients and blend them for one minute. Voila!

Tip: To add natural sweetness, try adding a banana.

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How to prepare a truly healthy salad

By David Hinkson

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any of us tend to gravitate towards salads when we are trying to watch our weight and “eat sensibly”. But just how healthy are they? Studies carried out by the American Institute for Cancer Research, salads at restaurants, after you pile on the salad dressing, cheese, and even fried chicken, can contain over 800 calories. Can you believe that? In that case, you might as well have had a burger or a slice of chocolate cake!

Nevertheless, all is not lost. According to Web MD, once you combine the following ingredients wisely you can prepare a healthy and satisfying salad at home.

Start with one to two cups of lettuce per serving.

Greens are full of fibre, which helps digestion.

Combine different types of lettuce, for example Boston, Romaine, and escarole, to balance textures and flavours.

Add plenty of vegetables for crunch, flavour and colour. The more colours of vegetables you add, the more disease-fighting nutrients you get. For example, foods in the blue/purple/deep red range, such as radishes and eggplant, provide anthocyanins and proanthocyanidins, which are associated with keeping the heart and brain functioning well.

Studies show eating protein helps you feel full longer, so add lean chicken (not fried), ham, turkey, fish, or beans. Also include starches, such as potatoes, brown rice, whole-wheat croutons, or whole-wheat pasta, which will add more nutrients to the plate.

Fats in the dressing make it easier for you to absorb fat-soluble nutrients like lycopene in tomatoes, and lutein and zeaxanthin in yellow and green vegetables

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like corn and zucchini. When you make your own vinaigrette, try using olive oil or canola oil rather than soybean oil or sunflower oil, which are found in most bottled dressings and are full of omega-6 fatty acids.

And here is a power salad recipe you can try. (Source: allrecipes.com)

Chopped Power Salad INGREDIENTS 3 cups cauliflower florets 3 cups broccoli florets 2 carrots, chopped 1 clove garlic, peeled ⅔ cup lightly packed fresh cilantro leaves ⅓ cup lightly packed fresh parsley leaves ½ cup extra-virgin olive oil ⅓ cup golden raisins ⅓ cup toasted pumpkin seeds ⅓ cup apple cider vinegar ½ tsp salt ½ tsp black pepper

DIRECTIONS 1. Pulse cauliflower in a food processor until finely chopped. Scrape into a large bowl. Pulse broccoli until finely chopped. Scrape into bowl. Process carrots until finely chopped. Scrape into bowl.

2. With food processor running, drop garlic through feed tube to chop. Scrape down sides. Add cilantro and parsley and pulse until finely chopped. Scrape mixture into bowl with vegetables. Add oil, raisins, pumpkin seeds, vinegar, salt, and pepper to bowl and stir until well combined.

Let stand 10 minutes.

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Sooo Good Sandwich

By Nick Nunes

N

o one is quite certain of when the sandwich was first created. Sure it is a result of convergent evolution where multiple unrelated cultures come up with the same delicious solution and arrive at similar outcomes for the best possible comfort food.

For the most part, sandwiches are quick and easy. If you want to really spice things up then a spicy fried chicken sandwich is just a little extra work for a whole lot extra awesome.

This recipe can be adapted and morphed into many forms that are all similar but each has its own little nuance.

Whether you want to turn this Samson sandwich into sliders, a big behemoth, or a light munch meal, this recipe

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packs a punch that will be continually sought.

This is, no doubt, one of the easiest and most delicious methods of making a fried chicken sandwich. You start out with boneless chicken breast, or thigh (your choice), and depending on the thickness of the meat you may want to horizontally halve it.

For the best result, dry off the chicken with a paper towel after getting it to the size you desire. Salt, pepper, and a little bit of cayenne powder rubbed into the breast is all the base you need. If you want to go a little extra mile you can mix one part pickle juice to two parts buttermilk and place the dry rubbed chicken in a Ziploc bag with the milky pickle mix overnight.

If you’re not into the overnight marinating, simply dipping the meat in the buttermilk mix will do fine but it won’t soak up much of the pickle flavour. For the big dip before the fry, whisk an egg into the buttermilk and pickle juice to help with cohesion.

For a great batter – flour, cornmeal, baking soda, cayenne, salt, and black pepper is all you really need. You can add a bit of panko or breadcrumbs if you desire but it’s not necessary. A quick dip in flour mix, then back into the pickle buttermilk egg wash mix and once more into the dry coating before diving into the deep fryer or you can use an air fryer to cut down on oil use.

Waiting for the beautiful golden brown is the hard part as you start to smell the amazing aroma of heavenly fried chicken, but there’s another step to take.

If you want to go full buffalo, the best you can bet on is Frank’s Red Hot Original is the way to go. If you’re not going all the way, you can use whichever pepper sauce best suits you and follow the same instructions.

Pour the hot sauce into a pan and bring it to a simmer. If you’re using Frank’s a good dollop of butter a teaspoon of sugar and one crushed garlic clove enhances the awesome. Next, just add a little corn-starch slurry to thicken it up and then reduce it to a nice sticky thickness.

Simply toss in your deep fried delicious chicken and coat it in the sauce. You don’t need to garnish this sandwich much. But to make it pop, a little coleslaw and some ranch dressing are really all you’ll ever need.

Ingredients for four sandwiches For the breast • 1 tbsp salt • 1 tbsp black pepper • 1 tbsp cayenne Marinade • ½ cup pickle juice • 1 cup buttermilk Batter • 1 cup flour • ½ cup cornmeal • 2 tbsp baking soda • 2 tbsp cayenne • 1 tbsp salt • 1 tbsp black pepper Sauce • ½ cup Frank’s Red Hot Sauce • 2 tbsp sugar • 1 clove crushed garlic • 2 tbsp butter

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e i p s a y s a e , g n i k a

By Leanne Tasher

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Vegetable Heaven compliments Mama Mia Italian Deli & Pizzeria 14 FineCuisine | JUNE 2017

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OR MANY, PIZZA is the perfect summer food. Its tantalising aroma and flavourful toppings layered on a flatbread make it an irresistible treat. This Italian dish has long been embraced by Barbadians, and people all over the globe. Based on its popularity, it’s no wonder over a billion pizzas are delivered annually.

Pizza, as we know it, originated in Naples, Italy. It was the handiwork of Neapolitan pizza maker Raffaele Esposito, who made the delicious dish to honour Queen Margherita. Pizzas gained popularity after World War II, when veterans that were stationed in Italy spread the word.

Its beginnings can be traced back even further, as foods similar to pizza were made within ancient civilisations. Today, there are so many different kinds of pizzas; but a typical Neapolitan pizza consists of basic dough, raw tomatoes, fresh mozzarella cheese, olive oil and fresh basil.

FINE CUISINE spoke with a veteran pizza chef to find out the ‘DO’s and DON’Ts’ of making a delicious, mouth-watering pizza.

For Italian business owner Giuse “Mama” Ferri, who spoke using passionate hand gestures, making a tasty pizza is all about “striking the right balance”. While there is no such thing as an ‘authentic’ Italian pizza in her opinion, she believes the use of certain savoury ingredients is more suitable than others:

Italian pizzas vary “You will never find the same pizza all around Italy. Each region of Italy has something different. The reason for this is that different regions were conquered by different people- for instance the Spanish, French and English, who all brought their influence.

“In Naples, you will find pizza with a raised border and in other

parts of Italy, flat bread. In Sicily you will find the thick crust and in Milan, the thin crust. So the appearance of Italian pizza varies according to the region,” she explained.

Italians take the preparation of the open-faced pie quite seriously, and Mama is no different. She noted that it could take at least two days to make a pizza back home. First, if you can and have time, make yeast from scratch. It surely takes patience to get it right.

“To have a good pizza you do not have to hurry. Prolonging the processing time helps to make the dough more digestible. We leave the dough for up to 24 hours, and then let it rise for about a half an hour before you put it in the fridge, at a low temperature (about 2 to about 4 ° C). The slow, cool rising time helps to develop the flavours in the dough and gives the crust a better texture,” she said.

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TRY IT! Recipe for pizza Margherita in four steps INGREDIENTS

MAMA’S PIZZA MAKING TIPS The ingredients used, as with most recipes, can either enhance or spoil the meal.

The dough • Use flour that contains high gluten content • Give the dough enough time to rise (preferably 24 hours) Ferri said the gluten and yeast work together to help the dough rise properly. This also ensures the texture of the dough is not too light.

The sauce • Add natural flavours to the sauce such fresh basil, olive oil, salt and pepper • Don’t apply too much sauce, as this can make the bottom of the pizza soggy For a ‘traditional’ sauce, blend plum tomatoes and then add salt, pepper, olive oil and basil. That’s enough for your pizza base; don’t go overboard with the ingredients. Remember, you should be able to taste all the various flavours on the pizza so none of the ingredients should be overpowering.

For the base 300g strong bread flour 1 tsp instant yeast (from a sachet or a tub) 1 tsp salt 1 tbsp olive oil (plus extra for drizzling)

For the tomato sauce 100 ml passata Handful fresh basil or 1 tsp dried 1 garlic clove, crushed

For the topping 125g ball mozzarella, sliced Handful grated or shaved parmesan (or vegetarian alternative) Handful cherry tomatoes, halved

To finish Handful basil leaves (optional)

Step-By-Step

Toppings Don’t apply too many toppings. The more toppings you add, the more it slows the cooking down, making the pizza limp and soggy. So try to limit your pizza enthusiasm to just a few scattered toppings and some good cheese.

• Be wary of non-traditional toppings.

• Use the fresh product like fresh herbs, fresh spinach, arugula, fresh mushroom, fresh garlic, only the freshest ingredients available.

Remember that most fresh ingredient do you eat, better you feel

Ferri also went into detail about some toppings she prefers not to use: Pineapples “This fruit has a sugary taste. It completely removes the savoury taste of the pizza. It ends up tasting like something like cake, which you don’t want.

1. Make the base: Put the flour into a large bowl, then stir in the yeast and salt.

Make a well, pour in 200ml warm water and the olive oil and bring together with a wooden spoon until you have a soft, fairly wet dough. Turn onto a lightly floured surface and knead for five minutes until smooth. Cover with a tea towel and set aside. You can leave the dough to rise if you like, but it’s not essential for a thin crust.

2. Make the sauce: Mix the passata, basil and crushed garlic together, then season to taste. Leave to stand at room temperature while you get on with shaping the base.

3. Roll out the dough:

Mincemeat

“This is something we would use to make sauce for lasagne!!!

If you’ve let the dough rise, give it a quick knead, then split into two balls. On a floured surface, roll out the dough into large rounds (about 25 cm across) using a rolling pin. The dough needs to be very thin as it will rise in the oven. Lift the rounds onto two floured baking sheets.

Chicken

4. Top and bake:

“Using chicken on pizza is not in our culture. The only meats we use on pizza are prosciutto (a dry red meat), ham, sausage, salami and so on. These are all cured meat, so more safe.”

Heat oven to 240C/fan 220C /gas 8. Put another baking sheet or an upturned baking tray in the oven on the top shelf. Smooth sauce over bases with the back of a spoon. Scatter with cheese and tomatoes, drizzle with olive oil and season. Put one pizza, still on its baking sheet, on top of the preheated sheet or tray. Bake for 8-10 minutes until crisp. Serve with a little more olive oil, and basil leaves if using. Repeat step for remaining pizza.

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The Mama Mia compliments Mama Mia Italian Deli & Pizzeria

Recipe Tips • If the dough is too wet: Add a bit more flour and work it in. If dough is too stretchy to roll out: Leave it to rest for 10 minutes or so, then try again. You need far more pressure when rolling dough than when rolling out pastry. If the base isn’t cooked: Baking the pizza on top of a preheated sheet or tray should prevent this. However, it could be too thick or have too much topping. If the topping is cooked before the base, cover with foil and give it another five minutes.

• Fancy a bit more topping? Here are some suggestions. Olives, ham and chargrilled artichokes; Spicy sausage, chilli or jalapeños and sliced tomato; Spinach, garlic, gorgonzola cheese and a whole egg cracked on top; Creamy mascarpone, pesto, roasted red peppers and sliced mushrooms. Or if you are not sure what you fancy - why not do half and half.

• Pile sauce and toppings onto one half of the dough circle, brush the edge with a little water, then fold and pinch to make a pasty shape. Bake until golden as before.

• Leave the dough a bit thicker, brush with oil and stud with rosemary sprigs. Bake for 15 minutes or until risen and golden.

Brush with garlic butter.

- Recipe and tips from Good Food magazine

Facts about pizza Spanish conquerors brought tomatoes to Europe from the New World in early 1500s.

In the late 1500s, recipes for mozzarella cheese production first started appearing in cookbooks.

The first pizzeria was Antica Pizzeria Port’Alba, which was opened in 1830 in Naples, Italy.

On June 11 1889, Neapolitan pizza maker Raffaele Esposito created a pizza garnished with tomatoes, mozzarella and basil (which represented colours of the Italian flag) to honour the Queen consort of Italy, Margherita of Savoy. This pizza was name Pizza Margherita in her honour, and is considered the archetype of modern day pizza.

In 1945, buying pizza became more popular as WWII veterans return from Italy and spread their satisfaction with the food.

The earliest version of pizza was made by ancient Greeks, who made bake flat and round large breads and topped them with ingredients like veggies, potatoes, spices and olive oil.

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A look at food-beverage combinations Burger compliments Aquarius Beach Club and Costume compliments Fantasy 18 FineCuisine | JUNE 2017

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HILE ENJOYING Crop Over festivities, you’re bound to reach for a hand-held meal and cool, refreshing drink to wash it down. But did you know that pairing foods with certain beverages can intensify its scrumptious flavour? Well, it can. So amidst feting and wining this summer, try pleasuring your palates by pairing foods with beverages that complement each other.

Even if you’re not a ‘serious eater’, you probably know a thing or two about flavours. For example, most people are familiar with pairing red wine with beef. There aren’t any such ‘rules’ in Barbados; the things locals consume are mostly based on individual preferences.

FINE CUISINE met up with experts to explore Barbadians’ flavour-matching practices, and found that it is more common than you might think.

We spoke to MIXOLOGIST of 15 years Richelle King to find out:

Here are the findings

“If you’re drinking (alcohol), you want to eat something salty or deep fried with it. It all depends; people get beer with fish cakes, and rum and samosas. It is just something to nibble on while you drink.

Bajans consume food and drinks according to: - convenience - the need to contrast or complement flavours - their personal preferences - informal tradition - Setting/venue SUMMER TIME comes alive with the smell of baked, grilled and fried foods, and alcohol. At Crop Over events like cooler fetes and calypso tent shows, many people sink their teeth into pigtails, baked chicken, fish cutters, burgers, sandwiches and chips. As for drinks, carbonated beverages, beers and rum are popular choices.

But do Barbadians seem to like certain summer foods with particular drinks?

Bite sized, convenient foods

“If you’re out for dinner, that’s when you’re more likely to go for wine or even a stronger flavour like vodka.”

Contrasting or complementing flavours “Flavour pairing can be done to counteract subtle elements of the food. For example, you would see people eating souse with a plus or a coke. What happens is that the salt and pepper in the souse is cancelled out or balanced by the carbonated quality of the drink and its sweetness. It creates a flavour explosion of flavour in your mouth.”

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Informal Tradition

Pairing in a Formal Setting

“Some foods and drinks just take you home. Many Bajans pair foods and drinks out of habit. You would have persons eating, for example, a cheese cutter with mauby or a ‘soft drink’ with basically any food.”

SAFFREY’S FEEDBACK led FINE CUISINE to probe even further. If food and drink combinations are influenced by occasion, how do Bajans pair in a formal setting (if at all)?

Pairing based on Convenience AS IT TURNED out, matching meals with beverages is a practice Barbadians do with a tinge of thought. But this is not always the case according to HIGH CHEF Lemar Saffrey.

“I find that the majority of people who dine out in Barbados don’t use alcohol with meals. People mainly go for juices, sodas, coffees, teas and so on. The reason for this is that persons might have work the following day or may simply be health conscious.”

Saffrey said anything Bajans eat and drink together, especially during Crop Over, is whimsical:

Barker said it’s time to throw out traditional ideas about food and drink pairing, and used wine as an example.

“If you are at a cooler party, for example, you eat and drink based on whatever is available. You pack your cooler with drinks that you like and eat based on what you think is palatable.

“The ‘rules’ of wine pairing have changed over the years. People are moving away from the idea that, for example, white wine must be used with fish. Wines have become so diverse, which means you can pair both red and white wine with various types of dishes.

“Your palates are never the same once you have alcohol in your mouth. It even changes if you are on land or you are in the air.

When you’re in a high altitude, your palates require more salt.

So there are a lot of things that influence the eating experience.

It is not a straight-forward topic.

“The taste of chardonnay, sauvignon blanc, pinot grigio, for instance, vary according the country they are made in. Factors like the soil and climatic conditions can influence how the grapes are grown, and by extension, the flavour.

“The occasion or setting matters too. So it depends on whether you’re at a bar, rum shop or restaurant, for example. Within each setting, the foods and drinks that are chosen would vary.”

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Highly acclaimed MIXOLOGIST David Barker gave some insight:

Barbadians love Sweet Wines “Within Barbadian society, the majority of people seem to prefer sweet wines, but this is not the best to pairing with food. If I have

a highly acidic food, I don’t want something sweet. You would pair a more robust flavour with astringent dishes like cream pasta or a tomato-based dish. So, for example, chardonnay would go well with cream pasta.”

Pairing with Cocktails Barker said pairing cocktails with foods that have acidic or bold flavours adds a nice touch. For example, margaritas complement some spicy foods or tropical flavours like pickles and ceviche.

QUICK TIPS from local experts: - When drinking alcoholic beverages, stay away from overly greasy foods - Don’t use champagne with meals, it is too bubbly.

Champagne is best used as a “finish drink”.

- Don’t use gin with meals; it is too dry.

- Don’t use shooters with food- they can upset your appetite and change your palate - Pair rich red meats with tannic reds - Consume low-alcohol wines with spicy foods - Choose earthy wines with earthy foods - Use a lighter wine for desserts - With lighter meats, pair the wine with the sauce - Heavier beers go well with heavier foods - Lighter beers are great with salads, fish and chicken - Darker beers pair well with heavier pasta dishes and beef

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Av oc ad o By :

Who can resist the delectable creaminess of avocados? These pear-shaped fruits are simply nutritional powerhouses!

Avocados fight cancer, promote eye health, lower cholesterol, reduce the incidence of heart disease and strokes, enhance nutrient absorption and slow the aging process. The fats in the avocado are also easily recognisable by the body and are more digestible than animal fats. They also have remarkable effects on the skin!

Avocados’ rich consistency and healthy fats make a perfect substitute for harmful fats, and can be used for much more than salads or guacamole!

Discover these unique ways to take advantage of their many health benefits.

Mayonnaise

I

t’s a win-win. You get with the creamy deliciousness of mayonnaise without the unhealthy fats in most commercial brands. An avocado-based mayonnaise is a wonderful complement to any sandwich or side dish and also as a dip.

Avocado and Basil Mayonnaise Serves 4-6 INGREDIENTS 2 ripe avocados, halved, pitted and cubed Large handful of fresh basil leaves 2 tbsp extra-virgin olive oil 2 tsp fresh lemon or lime juice 1 garlic clove, peeled and minced Sea salt and black pepper, to taste METHOD

Baby Food Avocados are a good transitional food for babies four months and over. Pediatricians often recommend starting your baby on greener vegetables rather than sweeter ones so they don’t develop a sweet preference and reject regular food. Avocados count as a green vegetable and have a mild flavour suitable for babies.

1. Combine basil, garlic, and a pinch of sea salt in a small food processor or blender until they form a paste.

2. Add avocado and process until smooth. Blend in oil and lemon or lime juice, then season with sea salt and pepper.

Butter Substitute You can replace half the butter in any baked recipe simply by using avocado puree. The final baked product will be softer and chewier, but lower in calories. You can also replace the entire amount of butter with avocado. You’ll just need to reduce the oven temperature by 25 per cent and increase the baking time.

This will prevent it from rising too much and subsequently dropping when it’s removed from the oven.

Pudding Excellent for sweet lovers, avocados are a perfect base for all sorts of vegan puddings.

Whipped Cream To make a simple vegan whipped cream, combine the following in a blender and process until smooth: INGREDIENTS One avocado, deseeded and peeled ½ cup veggie milk, such as almond, coconut or hemp ¼ cup sugar or other sweetener (to taste) ½ tsp of vanilla extract FineCuisine | JUNE 2017

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Grilled and Fried For a healthier twist on grilled and deep fried foods, try adding avocados. To grill an avocado, cut in half, remove the pit, brush both sides with lemon or lime juice, and place face-down on the grill. You can finish them off by filling them with salsa. Another tasty option is deep fried avocados with lime dipping sauce.

Ice Cream The texture of avocado makes it a great vegan ice cream ingredient.

Avocado Banana Ice Cream Recipe Serves 1 INGREDIENTS 2 overripe bananas, peeled, cut, and frozen 1 large avocado, peeled and pitted 1 tbsp honey (or agave or maple syrup) METHOD Place all ingredients in a food processer and blend until smooth and fluffy.

Avocado Coconut Ice Cream Serves 4 INGREDIENTS 1½ avocados 1 tsp lemon juice 14 oz (400ml) full-fat coconut milk ½ cup / 100g Raw Honey (or other liquid sweetener e.g. agave) METHOD 1. Chill coconut milk overnight.

2. Cut avocados in half, remove pits and spoon out flesh.

3. Place avocado in a food processor with lemon juice and blend to a perfectly smooth cream.

4. Spoon out coconut cream, saving water for another recipe.

5. Whip coconut cream in a bowl with an electrical mixer until it's a soft whipped cream. Add avocado cream and honey or other sweetener, and mix until well blended.

6. Place in a freezer-safe dish and freeze for at least 4 hrs.

7. If too hard to spoon out, allow to sit at room temperature for a minute or two.

24 FineCuisine | JUNE 2017

Kitchen Gems

By Katrina Francis-Worrell

It can be said that most humans love to eat! No matter their race, nationality or age, people enjoy a good meal. This is why, worldwide, the food industry continues to thrive as persons often opt for the convenience of fast food over the laborious chore which meal preparation can be. To this end, Fine Cuisine highlights some efficient and effective kitchen gadgets that you should have at home to make your meal prep significantly easier:

The Electric Steamer Could you imagine putting your pots away but still preparing a full meal of rice and steamed flying fish? The electric steamer has these capabilities and more. Your vegetables such as broccoli, squash and carrots can all be prepared without losing too much of their nutritional value. Leftovers from the day before can be reheated without the harmful radiation associated with microwaves, and the food stays hot for a longer period of time too!

This steamer is the perfect gift for newlyweds and university students who may need a cheaper and safer alternative way to prepare a full meal.

Average Price Range: $165-$175

The Electric Kettle Speed and convenience are two of the greatest features of this nifty gadget. Gone are the days when you had to fill a pot or kettle and wait for it to boil on the stove. Electric kettles, some of which are cordless, cut down on the time it takes to boil water. The stainless steel models are great because they can keep the water hot for quite a while after it has been boiled. The water boiled in electric kettles can also be used to soak pasta, allowing them to become fully cooked, without ever going on the stove.

This type of kettle makes the perfect gift for new mothers whose babies are formula fed as well as elderly parents who are likely to forget the pot on the stove!

Average Price Range: $45 - $300

The Toaster Oven This efficient little gizmo can be the hero in any kitchen. It cooks, broils, bakes and toasts giving it a wide range of uses: from making toast for breakfast and reheating leftovers, to baking macaroni pie and chicken (separately of course). Toaster ovens also provide a healthier alternative for the preparation of certain foods which traditionally would be fried, such as bacon, nuggets and even french fries. These electric convection ovens also have a timer which allows for automatic shut off. They make the perfect gifts for newlyweds who may not yet be able to afford a stove or university students who aren’t allowed stove tops in their dorms.

Average Price Range: $110 - $250 FineCuisine | JUNE 2017

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The Electric Griddle Portable and convenient, these griddles are perfect if you want to grill burgers and hot dogs without the hassle of trying to get a flame going with charcoal and lighter fluid. Being portable, they can be taken to picnics, fairs or a friend’s house for use with an extension cord and a power supply. The griddle can also be used to prepare a number of different food items such as pancakes, fried eggs and toasted bread.

These are the perfect gift for persons who frequently entertain guests and need to make quick meals or even for parents of small kids who enjoy burgers and hot dogs.

Average Price Range: $105 - $215

The Blender For many years this gadget has been a staple in most homes and continues to be a very popular kitchen appliance. Most blenders can cut, chop, grate, blend, crush and puree.

They have a very wide range of uses from pureeing baby food and making kids’ smoothies to bodybuilding protein shakes and delightful cocktails.

Blenders vary in size, with some being heavy duty for industrial use. In more recent times, some blenders are being made smaller with the top as an on-the-go carrying cup so users do not have to transfer their shake or smoothie to another cup. It is a must have in every kitchen and thus makes the perfect gift for anyone!

Average Price Range: $60 - $500

The Slow Cooker Have you ever wanted to come home to a fully cooked meal that you did not have to prepare while remaining in the hot kitchen as it cooked? If so, the slow cooker just might be your new best friend. You can prepare your meal, such as meat with potatoes and vegetables, in the morning and leave them to boil in the slow cooker. As the name suggests, this gadget slowly simmers the meal at a very low temperature allowing it to cook for a number of hour unattended.

Depending on the features of your slow cooker, you may be able to pre-set the time at which the cooking begins. Alternatively, some cookers allow you to set the time in such a way that the temperature is modified according to whether it is cooking the food or just keeping it warm until you get back to it. This makes a great gift for the career oriented folk who live busy lives but still desire a warm home cooked meal.

Average Price Range: $90 - $180 All prices are quoted in Barbados Dollars and vary depending on the brand and range of features.

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ENHANCING YOUR FLAVOUR

BAKE

COOK

CREATE

ENHANCE FineCuisine | JUNE 2017

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