Creole Kitchen - Sunshine Flavours from the Caribbean by Pavilion Books

Vanessa Bolosier

An original collection of 100 exciting French Caribbean Creole recipes Sunshine-filled fusion food that will bear you away to a beachside paradise Exotic flavours to set the tastebuds tingling Drawing inspiration from her childhood kitchen, Vanessa Bolosier is on a mission to spread the love, sunshine and laughter that Caribbean Creole cuisine brings. Creole food is one of the first fusion foods, drawing in influences from years of trading history and mixing cultures on Vanessaâ&#x20AC;&#x2122;s home islands of Guadeloupe and Martinique. This colourful book features 100 exciting and traditional recipes and plenty of delicious rum-laced cocktails to wash them down.

Creole Kitchen Sunshine Flavours from the Caribbean

MARKETING AND PUBLICITY HIGHLIGHTS •The debut title from award-winning food entrepreneur and author Vanessa Bolosier •Featuring 100 original and mouth-watering Creole recipes, inspired by Vanessa’s childhood kitchen • Vanessa won the Great Taste Award in 2013 and 2014 for her “Coco Gourmand” confectionery • A promotable author with an exciting story to share, making her a perfect guest for TV and Radio • Author profile features and extracts in national press and food AND lifestyle magazines •Book promotion through Vanessa’s supper club events and website • Online marketing campaign via Vanessa's and Pavilion Food’s social media channels

SPECIFICATIONS

CONTACTS

Format: 246 x 189 mm Extent: 240 pages Colour photography throughout Price: £25 Binding: Hardback ISBN: 9781909815926 Publication date: 11 June 2015

Publicity: Komal Patel kpatel@pavilionbooks.com | 020 7462 1525 UK book trade sales: Bridget Latimer-Jones Faber Factory Plus bridgetlj@faber.co.uk | 020 7927 3809 For all other sales enquiries contact sales@pavilionbooks.com | 020 7462 1500 Pavilion Books is distributed by HarperCollins Distribution

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Uncorrected extract from Creole Kitchen published by Pavilion

Born in Guadeloupe, Vanessa Bolosier is half-Guadeloupian and half-Martiniquan. She moved to France when she was 17 to work as a fashion model, and on moving to London, concentrated on her true love – food. Vanessa founded her company Carib Gourmet in 2011, specialising in luxury Caribbean food and confectionery including the awardwinning Coco Gourmand coconut sweets. She also runs a cookery school and supper club.

contents Introduction: Welcome to my Creole kitchen Creole kitchen journey My

Creole food: the melting pot

Creole cuisine today

What’ s in my Creole kitchen

thing with Creole cuisine is... The

Bwoisson Drinks

Pwasson é fwidmè Fish

Viann’ é poul Meat

Akonpayman Sides

and seafood and poultry

64 102 128 150

Soup’ Soups

Sôss é kondiman Sauces

What is Creole?

Komanseman Starters

174

and condiments

Siwô Syrups Déssè Desserts

188 196 204

Glossary

Where to shop

Index

Introduction: Welcome to my Creole kitchen In Creole Kitchen you’ll find sunshine and laughter, childhood memories, ancestral stories and recipes that blend traditions and the culinary skills of everyone I’ve learned from throughout the years. Over centuries, the Caribbean islands where I grew up — Guadeloupe and Martinique — have seen many changes and cultural influences; my food celebrates, honours and remembers those influences, but also innovates, develops and adapts. The food from my Creole kitchen is a rich hybrid, resulting from the meeting of four continents. It reflects the Amerindians’ love of seafood, the African tradition of using tubers in slow-cooked stews, French, Spanish, Portuguese, Dutch and English cooking techniques applied to tropical ingredients, and Asia’s myriad of spices used whenever possible. In my Creole kitchen you will encounter aromas you’ve never smelled before; for me, these smells remind me of home and trigger an instant sense of comfort. I want this book to bring people together around the thing that matters the most when you celebrate life on the islands: food. It includes some treasured memories, such as the first time I was allowed to make a meat stew for Sunday lunch, thereby joining my family’s ‘good cook club’. It also looks at the traditions and festivals that give Creole cuisine its tempo. For instance, Christmas food was planned months ahead by fattening the pig for at least six months and drying orange peel to make the sacrosanct ‘shrubb’ rum punch. Most of all, the food and drinks from my Creole kitchen are easy to make, easy to enjoy, easy to share. The recipes are based on classic dishes from Guadeloupe and Martinique; I have given them my personal touch and you can adapt them to your taste. We are lucky to be living at a time when it is increasingly easy to find tropical vegetables and fruit in supermarkets, Asian and AfroCaribbean shops and markets, but in some recipes I have also suggested alternative ingredients to enable you to make them wherever you are. I hope that these recipes will bring your friends and family together in the same way they have mine throughout the years. They will transport you to a tropical paradise and warm your heart and soul – or better still, inspire you to visit the islands of the French Caribbean. My Creole Kitchen is for the curious and the adventurous cook, with delicious recipes from my kitchen to yours.

Blaff d’ouassous

Prawn blaff Some say blaff gets its name from the sound fish and seafood make when thrown into the fragrant broth: ‘blaff’! Others think it derives from the French word blafard, which means pale, because of how colourless the sauce is. This simple dish has its roots in French cuisine, with a very aromatic broth that tastes wonderful served with simply boiled roots such as sweet potatoes, yam or plantains.

Serves 4 1kg/2lb 4oz raw jumbo tiger prawns (large shrimp) 2 limes 3 garlic cloves, crushed salt and freshly ground black pepper 2 tbsp sunflower oil 2 onions, chopped 1 clove 3 spring onions (scallions), chopped 1 bay leaf 2 sprigs thyme, leaves only 500ml/18fl oz/2 cups water 1 habanero chilli 2 sprigs parsley, chopped

Marinate the prawns in their shells with the juice of 1 lime, 1 crushed garlic clove, salt and pepper for at least 2 hours. Heat the oil in a pot over a medium heat, add the onions, clove, spring onions, bay leaf and thyme and cook for 3 minutes. Add the water, the whole chilli and the juice of ½ a lime and cook for 5 minutes, stirring occasionally, taking care not to burst the chilli. Add the prawns with their marinade, along with the remaining garlic, the juice of the remaining ½ lime, parsley, salt and pepper to taste. Cover and cook for another 5 minutes. Remove the chilli and serve hot, in bowls.

Fish & Seafood

Gateau ananas

Pineapple upside-down cake What’s more Caribbean than a pineapple upside-down cake? Many of my students tell me they have found it difficult to make the sponge in the past: it comes out too hard, undercooked, or too flat. This recipe turns upside-down cake around and will make it your go-to recipe for a naughty treat.

Serves 6

Preheat the oven to 200°C/400°F/gas mark 6.

250g/9oz/1¼ cups golden caster (superfine) sugar 1 ripe, very sweet pineapple, peeled, cut into slices about 1cm/½in thick, cored (canned pineapple rings are fine – you will need a 400g/14oz can, drained) 4 eggs 200g/7oz/generous 1½ cups plain (all-purpose) flour 1 tsp baking powder 200g/7oz/generous ¾ cup unsalted butter, very soft, but not liquid 2 tbsp rum 1 pinch grated cinnamon 1 pinch grated nutmeg 1 tsp vanilla extract

Put 50g/1¾oz/4 tablespoons of sugar and 1 tablespoon of water in a 24cm/9½in diameter cake tin and place in the oven until the sugar caramelizes. Arrange the pineapple slices in the caramel. In a large mixing bowl, whisk the eggs until they are light and fluffy. Whisk in the remaining sugar. Add the flour, baking powder and butter and whisk until the batter is smooth. Add the rum, cinnamon, nutmeg and vanilla. Pour the batter over the pineapples and place in the oven. Bake for 40 minutes, or until a skewer inserted into the centre of the cake comes out clean. Remove from the oven and leave to cool in the tin. To serve, place a large plate over the top of the cake tin, flip them upside down and lift off the cake tin.

6 desserts