Ingredients: 2 red onions, chopped 30g shitake mushrooms 50g dice pancetta bacon 300ml Port 500ml chicken stock 400g Beluga lentils 2 sprigs rosemary 3 sprigs thyme 1 bay leave 1 chicken, backbone removed and halved 50ml olive oil Sea salt Method: Preheat your oven to 200°C/390°F/gas mark 6. Add chopped onions to a large roasting pan. Sprinkle over the sliced shitake mushrooms and chopped pancetta … Continue reading Roast Chicken Lentils Pancetta & Port
Ingredients: 4 large carrots 1 large onion 1 green chilli 1/3 cup coconut milk 1/4 cup water 2 tsps chilli powder (adjust according to taste) 2 tsps ground cumin 1 tsp ground coriander 1/2 tsp ground turmeric 2 tbsps oil Fresh coriander leaves, chopped for garnish Salt to taste Method: Peel, wash and cut carrots into 2 inched pieces, chop onions and a green chilli. … Continue reading Carrot and Coconut Curry
BY RUCHIRA GHOSH Ingredients: Tapioca pearls: 1/2cup Boiled potatoes: 1cup Roasted peanuts 2tbsp Parsley: 2tbsp chopped Spinach : ½ cup chopped Salt to taste Green chilli: 1 or 2 chopped Plain white oats 2tbsp Oil for cooking Method Wash the tapioca pearls and soak them for 6-8 hours. Drain the water, transfer to a large wide bowl. Add boiled potatoes, peanuts, parsley, spinach salt and … Continue reading Tapioca Pearl Spinach & Oat Patties
A recipe invented by the regional magistrate of Yangzhou province in late 18th Century China, popularly known as Special Fried Rice in Chinese Restaurants today. Enjoy! Ingredients: 400g long grain white rice (cook a day before, cool and leave in fridge until ready to use) 3 tablespoons ground nut oil 2 large eggs, beaten 120g fresh prawns, de-veined and shells removed 3 shallots finely chopped … Continue reading Yang Zhou Fried Rice
BY NONI CHRISTOPOULOS As the weather warms up we naturally want to spend more time outdoors and gardens come alive with the sound of people socialising as we fire up the BBQ. Gone are the days though when we chucked a few sausages on the BBQ and stood around a wasp invested lawn balancing that burnt sausage on a flimsy paper plate and holding a … Continue reading #NationalBBQWeek – Top 10 Recipes for Al-Fresco Dining
Ingredients: 1 Chicken Breast 2 rashers of bacon 1 tbsp Barbeque sauce 15- 20g of cheese Instructions: Cook the chicken breast by whichever method preferred Cook the bacon slightly less than you would have it Once cooked, place the chicken on the grill pan then add a small amount of bbq sauce, top with bacon, then add the rest of the bbq sauce Finally, … Continue reading Simple Hunter’s Chicken
BY AMANDA CUMMINS Living on an island in the tropics, leisurely days on the beach were not the norm. Living in a place is quite different to being on a perpetual holiday. In any event, going to the beach in Trinidad was not a quick trip there and back: it was an excursion. Sunday outings began as my parents settled into Trini life and got … Continue reading Beach Feasts
Ingredients: 3 tablespoons plus 2 teaspoons olive oil 16 sea scallops (about 1½ pounds), patted dry kosher salt and black pepper 1 bulb fennel, thinly sliced, plus 2 tablespoons fronds 1 small onion, thinly sliced 1 8-ounce bottle clam juice ½ cup dry white wine 1 pint grape tomatoes 8 slices baguette, toasted 1 clove garlic, peeled Instructions: Heat 3 tablespoons of the oil … Continue reading Scallops with Fennel & Cherry Tomatoes
Ingredients 600 g rib-eye steak Chimmichurri ½ bunch coriander, leaves picked ½ bunch parsley, leaves picked 1 green chilli, seeds removed ½ garlic clove, minced Juice and zest of 1 lemon 2 tbsp extra virgin olive oil Salt and pepper Instructions Preheat the pan or barbecue until it’s searingly hot. Start by whacking the steak on your pan and cooking for 8 minutes on … Continue reading Chimmichurri Rib Eye
