Taste the Difference
D
uring the holidays, we know there will be lots of fuss and excitement around food. To add to the warm, fuzzy feeling of Christmas, many of us gather around a dinner table with loved ones and enjoy a wide array of sumptuous dishes and treats. Since food will take centre stage, Fine Cuisine took delight in presenting recipes to help you unleash your inner chef!
GROUP CHIEF EXECUTIVE OFFICER M. Anthony Shaw
EDITOR IN CHIEF Eric Smith
HEAD OF ADVERTISING - NATION GROUP Paulette Jones
MAGAZINE EDITOR & DEPUTY BUSINESS MANAGER Lyle Jones
CONTRIBUTORS Writers: Omar Robertson, Camille Alleyne, David Hinkson and Leanne Tasher
PHOTOGRAPHY Akira Joseph, Amery Butcher and Dominique Bonnett
DESIGN / LAYOUT Brian O’Neale – Imageworx
ADVERTISING SALES EXECUTIVES Asha Jones – Tel.: (246) 430-5519 email: ashajones@nationnews.com Debbie Brathwaite – Tel.: (246) 430-5518 email: debbiebrathwaite@nationnews.com
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We all know that whenever food is served at any function, guests enjoy it so much better! But where’s the surprise in that? Flavours are simply powerful. Foods have a way of exciting the senses— its presentation invites us to take a bite, the aroma is tantalising, and the taste is savoured with a smile. We even reminisce about an especially pleasing meal long after the dining experience. Isn’t it amazing how food can lift our moods and enrich our social gatherings? Just think of the most enticing dish you have ever had and the surreal joy you felt as you took the moment in. I’m sure this memory at least inspired a smile. We at Fine Cuisine wish you a similar sense of bliss while dining this Christmas. It’s for this reason that we share a delightful mix of seasonal dishes and culinary tips. Because you’re bound to mingle with others, we make hosting easy with Crowd Pleasers. We sharpen your culinary knowledge in Cooking Made Easy: A Guide to Knives. In our cover story, Chefs’ Picks: Festive & Flavourful Pork, we focused on the succulent meat, which is a must-have for many at this time of year. Thanks to two talented local chefs, we were able to serve up expert preparation tips. We hope that you will have fun using them or adding your own special twist! We also shake things up with rum cocktail recipes. In The Spirit of Rum, we take a look at how to create the perfect balance, which will merriment to your hang outs!
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Contents
5 A Soup-perb Appetiser 6 Crowd Pleasers: Easy Holiday Menu Ideas 10 Chefs’ Pick: Festive & Flavourful Pork 12 Chat with a Michelin Star Chef 14 In the Spirit of Rum 17 Cooking Made Easy: A Guide to Knives 19 Indian Cuisine to Inspire
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A SOUP-ERB
Appetiser
by Omar Robertson
I
t’s coming close to that time of year again! For some, it’s Christmas, for others, it’s ham season, but one thing is certain, it revolves around food and family. So if you’re trying to think of that perfect appetiser to start your Christmas lunch or dinner, let me introduce you to the legendary and proven perfect appetiser – soup!!! Soup has been around for almost as long as humanity, but it was the French, in their very French approach to food, that set the rules and reasoning behind how we enjoy soup today. The thinking was that in a multi-course meal, you needed to start the digestive system off correctly with a warm appetiser; soup fit this perfectly as it was warm, liquid and would be easy for the body to digest.
INGREDIENTS: 4 lbs ripe pumpkin (peeled & deseeded & cubed) 1 large knob of ginger (peeled and thinly sliced) 2 tsp salt 1 tsp pepper 2 tsp sugar (optional depending on the sweetness of your pumpkin) Water to cover 1 cup of cream Method: 1. Take a large pot and put the pumpkin and ginger in it and cover with water just to the level of the pumpkin. Bring to a boil and then reduce the heat to medium, cooking until the pumpkin is soft. Turn off the heat and let steep for about 20 minutes.
Today soup serves the same role. I just believe for the holidays we can play with it a little and make it a fun way to welcome guests. And help them get their system fully ready to enjoy all the goodness that is the Christmas meal. In my family, we make a different soup every year and we serve it in tea cups or mugs when people arrive. It’s the perfect starter; they can sip it while conversing and getting settled, and it gives you a little breathing room to get everything else finished. I like to think of it as a way of appeasing the ravenous horde that are our loved ones on that day. Here is a simple but incredibly delicious recipe for pumpkin and ginger soup. It’s straightforward and super delicious. I hope you enjoy!!
2. Take the mixture and blend in batches, if necessary, the pumpkin and ginger with some of the cooking liquid until smooth. The amount of liquid you use is entirely up to you based on how thick or thin you like your soup. 3. Place the blended mixture back in the pot and place back on the stove and season with the salt and pepper, and sugar if necessary. Bring back to a boil and add your cream, you may need to reseason once the cream is added with a little salt. 4. Let simmer for about 15 minutes stirring regularly. When finished, remove from heat and serve. 5. Super Secret Chef Tip: The best soups are the ones that age for a day, make your soup, cool it down and put it in the fridge overnight and rewarm the next day, and you’ll have perfection in a pot. This ageing allows the flavours to distribute more evenly and come together. Definitely worth trying if you have the time and/or fridge space.
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Crowd Pleasers: Easy Holiday T
Menu Ideas by Leanne Tasher
hroughout the year you have been catering to your own taste buds. That is about to change. During the holidays, you are bound to have guests arrive with a big appetite for socialising, and food! To make creating a holiday menu much easier, we’ve presented delicious recipes for sumptuous sit-down meals!
1/2 cup chopped celery 1/2 cup halved red grapes, lengthwise 1/2 cup chopped almonds 1 teaspoon dill weed 1/8 teaspoon salt 1/4 teaspoon ground black pepper 1/4 cup mayonnaise 4 croissants or bagels 4 leaves green leaf lettuce
BUMBLE BEE® NAPA TUNA SALAD CROISSANT COURSE: BREAKFAST/BRUNCH Prep Time: 10-15 minutes INGREDIENTS 2 cans or pouches (5 oz) BUMBLE BEE® Tuna, drained and flaked
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DIRECTIONS Combine BUMBLE BEE® tuna, celery, grapes, almonds, dill, salt, pepper and mayonnaise. Cut croissants lengthwise and fill with tuna mixture and lettuce. NUTRITION INFORMATION For one serving (216g): Calories 540 (from Fat 290), Fat 32g (Saturated 10g), Trans Fat 0, Cholesterol 80mg, Sodium 910mg, Total Carbohydrate 38g, Fibre 4g, Sugars 12g, Protein 26g.
ROMA PASTA TAGLIATELLE WITH SHRIMP INGREDIENTS: 250 grams of Roma Pasta Tagliatelle 1/2 cup of butter 4 cloves of garlic 1/2 kilo of large and peeled shrimp 1 cup of dry white wine 1/4 teaspoon black pepper 3/4 cup grated Parmesan cheese 1 tablespoon chopped parsley Pepper and salt to taste
PREPARATION: In a pot with boiling water, cook the Roma Pasta Tagliatelle for 10 minutes. Chop the garlic into squares. In a saucepan melt butter, add garlic and shrimp. Sautee shrimp for 5 minutes until they look pink. Add the pepper, salt and wine, let it boil for 30 seconds. Add the mixture to the spaghetti. Add cheese, parsley, serve and enjoy.
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SEASONAL
Side Dishes
Mmmmm
S
ince the beginning of time, food has been a central part of life. It gives us sustenance and satisfaction. Seasons of celebration, more often than not, include food. In these instances, the focus is not just sustenance, it is something much more. It is to savour and enjoy. It is to provide opportunity for socialisation such as the building of relationships and the meeting of minds. Culturally, in the western world, Christmas is a time of immense joy and feasting. Cooking begins
by Camille Alleyne
days prior, and on Christmas day, eating can easily extend from morning until night. Celebratory meals can be extravagant, to say the least. A three-course meal would comprise of appetizer, entrée or main course, and dessert. But then, there is that small inconspicuous serving called the side dish, side order, side item or simply “the side”. This accompanies the main course and includes items like bread, macaroni and cheese, salad, coleslaw and french fries. Some sides invoke that extra special Christmas feeling and here are just a few.
Caribbean Christmas Sides Spicy Pumpkin Fritters Ingredients
• • • • • • • • • • •
2 cups cooked and drained mashed pumpkin 1 banana 1 tsp ginger 1 tsp vanilla extract 1 egg 1 cup flour 2 tsps baking powder ¼ tsp salt 1 tbsp brown sugar Olive oil for frying Honey Shredded coconut Top with honey and shredded coconut
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Directions – gin ger , flo ur, 1. Pla ce dry ing red ien ts sug ar in a bo wl. bak ing po wd er, sal t and , van illa and 2. Ble nd pu mp kin , ban ana egg s. ted oliv e oil in 3. Sp oo n and pla ce in hea fry ing pan . wn . 4. Tur n wh en go lde n bro pla ce on pap er 5. Re mo ve fro m fire and tow el. le shr edd ed 6. Ad d hon ey and spr ink . coc onu t on top
Festival
Extracted from the book, The Food of Jamaica by John DeMers. This treat is very popular in Jamaica. It has made its way to our shores and gathered quite a few fans here as well.
Directions 1. Mix the dry ingredients in a medium-size bowl. 2. Beat the egg lightly. 3. Stir in the cornmeal mixture, adding enough water to form a stiff dough. 4. Tear off pieces of the dough and roll into ovals in your hands. 5. Heat several inches of oil in a heavy saucepan to 370 degrees Fahrenheit.
Ingredients 1 cup yellow cornmeal ¾ cup all-purpose flour ¼ cup packed light brown sugar 1 tsp baking powder ½ tsp 1 egg water About 2 cups vegetable oil for frying
Fried Breadfruit
6. Gently drop a few dough ovals at a time into the hot oil. Fry until golden brown 7. Drain on paper towel. Serves 6
Directions 1. Fried breadfruit is better if you bake the semi-ripe breadfruit first. This can be done the day before Christmas. 2. To do this, you may score the breadfruit with letter x in about three areas. 3. Base with butter and wrap the whole breadfruit with foil. 4. Place in an oven at 350 degrees F. 5. After around 45 minutes, stick with skewer or ice pick to see if it is cooked. 6. Remove from oven and cool. 7. Keep in refrigerator until Christmas day. 8. Remove from fridge. Thaw for about 20 minutes. 9. Cut breadfruit in quarters lengthways. 10. Peel and slice length ways into ¼” pieces.
Ingredients
11. Fry on both sides until golden brown.
Semi-ripe breadfruit Butter Olive oil Salt
12. Drain on paper towel. 13. Lightly salt. So, get ready for a scrumptious Christmas. Try your hand at these super sides, and add that extra something to that special meal. FineCuisine | DECEMBER 2018 11
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CHEFS’ PICK:
Festive & Flavourful Pork by Leanne Tasher
I
t is tender. It is succulent. And it’s irresistible for many Barbadians, especially during the holidays. As you have already guessed, we are featuring a local favourite - pork. Just the mention of Christmas ham makes pork lovers salivate. So, Fine Cuisine collaborated with executive chefs to present equally exciting dishes. Both Omar Robertson, the managing director of Infusion Catering Services and Anife Best of The Mews restaurant, plated pork to perfection. Let’s take a look at the results!
Chef Omar Robertson 12 FineCuisine | DECEMBER 2018
Dish: Bone-in Christmas pork loin roast. It’s locally raised pork seasoned with broadleaf thyme, rum and scotch bonnet. Then, it was roasted whole, with the skin on. The recipe used, which serves four, is a top secret. So, we invite you to be inspired by the vibrant presentation, which embodies the essence of a tropical holiday.
Dish: Sorrel-infused BBQ pork chop, deconstructed macaroni pie, and sorrel and papaya chutney.
Ingredients
Best presented this dish because it allowed him to support Barbadian farmers, while crafting an extremely satisfying dish: “Traditionally, I love using local produce to make beautiful dishes which make the palette and tummies of many happy. So, I chose a freshly cut pork chop, smothered in a sorrel barbecue sauce. What better spells Christmas than macaroni pie?? So, I’ve used some of the usual flavours with ricotta and Parmesan cheese, which then is torched to give that smokey flavour, and some veggies just not to make the doctor complain!”
8oz bbq sauce
BBQ sauce
Chef Anife Best
20 sorrel pods
2 tbsp honey 1 tsp garlic powder 1 tsp onion powder 1/4 cup Bajan cherry juice
Pork 4 pork loin chops 2 tbsp Bajan seasoning 1 tbsp garlic
Method BBQ sauce In a small saucepan combine all ingredients on medium heat and simmer until it thickens (reduce). Pork Marinate pork chops 30 minutes in advance with seasoning and garlic. Cook on hot grilling pan or grill. Smother with BBQ sauce. FineCuisine | DECEMBER 2018 13
Chat with Michelin-starred
Chef Andrew Pern M by Leanne Tasher
astering the art of cuisine is both nightmarishly gruelling and immensely rewarding. Michelinstarred chef Andrew Pern can attest to this. Pern, an England national, relentlessly pursued culinary arts even though it is a demanding, high-pressure occupation. And, of course, his tireless work and sacrifice realised brilliant results! Now, he owns four restaurants in the United Kingdom, including The Star Inn at Harome and The Star Inn the City. He also penned two acclaimed books ‘Black Pudding and Foie Gras’ and ‘Loose Birds and Game’.
“Giving people a great time and a memorable occasion; gaining awards is great for the team”.
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Q&A
In this Q&A interview, Fine Cuisine learned more about the man behind the Michelin star, a most noble status in the culinary world.
A: British and French cuisine. Then from these foundations, I like to give them a twist, be it local to our county Yorkshire or even the Caribbean!!
Q: Did you always hope to become a chef?
Q: If you were forced to eat one thing for the rest of your life what would it be?
A: I wanted to go into the Army with a lot of my friends when I was younger, but ended up at college doing catering and carried on from there!
Q: What inspired you to become a chef and where did you train? A: The college sent me off to France to train as I was half decent at cooking. That inspired me. But before that, as a farmer’s son, I was exposed to cooking. My mother was diagnosed with MS (multiple sclerosis), so from the age of eight I helped out in the kitchen at home and made all sorts of things, a lot of game from the surrounding farmland and moors. Q: What is the most rewarding aspect of your career? A: Giving people a great time and a memorable occasion; gaining awards is great for the team. Being recognised by your peers is also a nice part of our industry too.
A: Lobster, garlic butter, green salad and truffled fries.
Q: If you had to plan a romantic date, what dish would you prepare and why? A: A shellfish platter. It’s good food to share and get messy with. Also, the oysters are supposed to be an aphrodisiac, so maybe useful after the meal?! Q: Were you ever inspired by other chefs?
A: Michel and Albert Roux are famous French chefs that taught the likes of Marco Pierre White and Gordon Ramsey. I did a scholarship competition with them when I was younger. We are still in touch to this date. Q: How has being a chef influenced your outlook on life/aspects of your personality?
Chef Andrew Pern
Q: Talk about your journey to becoming a Michelin-starred chef. Was it easy? A: I left college, went to France, ended up being head chef at 21 years old and bought The Star inn when I was 25 years old. Soon after, we gained a Bib Gourmand, which is the award below a Michelin Star in 1998. Then we were awarded the Michelin Star in 2002. It was 18hour long days working for two and a half years straight through with not a day off; good character building! Q: What is another highlight of your career? A: Winning the Michelin Star was a pinnacle of my career, also three Cateys, which are the Oscars of the catering world in the UK. Q: What is/are your favourite type(s) of cuisine and why?
A: Have you ever read Doctor Jekyll and Mister Hyde? It’s a pressurised occupation, not for the faint hearted, but I have four restaurants now and seven children, so it’s been a busy time! Q: Do you cook a lot at home? What is your personal kitchen like? A: I live across the road from work. It’s breakfast and Sunday lunch mainly at home! It’s a big old farmhouse with a big kitchen table to feed all the kids around. Q: Have you reached the height of your career or do you have even bigger plans in store? A: I’m always looking forward. If you standstill, you’ll start going backwards. That’s not in my DNA. I get bored quickly... hence seven children! Will probably do another restaurant. FineCuisine | DECEMBER 2018 15
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In the Spirit of Rum with Bar
Chef Jamaal Bowen D by Leanne Tasher
uring the holidays, you may find yourself hosting or attending social gatherings more frequently than usual. While mingling, it’s very likely that cocktails will be served to add to the merriment. That’s why Fine Cuisine sought expert advice from bar chef Jamaal Bowen, the CEO, Chairman and Founding Director of TopShelf Academy Inc., whose tips will help you sip amazing rum cocktails this season! Bowen demonstrated how to make cocktails “an adventure for the senses” with his original creations: Grind and Toil, Sea Grape and Gooseberry Rum Sour, The Bajan Fix, and Down In De Valley. Since we eat and drink with our eyes first, he paid attention to details such as vibrant colours, elegant garnishes and glassware. “Millennials also want to post pics on social media,” Bowen noted. “[Cocktails] should have also a pleasant aroma: 75 - 90% of what we taste is derived mainly from its smell. Therefore, if there is a pleasant scent, we will enjoy the cocktail more.”
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recommended Of the cocktails presented, Bowen out: two that are great for any hang edients that The Grind and Toil consists of ingr it easily ing mak d, roun r yea le are readily availab ers end bart accessible for persons at home and a bit nds sou e working events. Although the nam the and ng eshi refr ly harsh, the “mix” is amazing k me “pic a as act to it ws allo ic addition of Kola Ton up”. Sour is The Sea Grape and Gooseberry Rum p the swa just out; g han adaptable to any event or of tion bina com or e pure a for homemade syrup sure are you e and sweetened juice along with a pure r you with er stom e/cu to astonish any friend/colleagu sion pas go man use can you creativity. For example, and cherry. fruit, guava coconut or pomegranate
Tip: When using ingredients which are more delicate/lighter in flavour, it’s best to choose a light rum that has had little/no ageing. This allows the ingredients to take the lead and the rum brings the cocktail together in perfect harmony.
Cocktails
recipes but first, We’ll take a closer look at Bowen’s ologist. let’s learn more about the top mix Q: What do you love most about
your job?
for me. There A: This is a multi-layered question a bar chef, As job. my ut is so much to love abo nces for erie exp g guin intri , new I enjoy creating s tion and “liquid persons through my cocktail crea assador”, amb y interpretations”. As a “culinar professionals as stry indu r othe traveling and meeting patrons at events well as sharing my culture with the iting. exc and learning about theirs is always Q: How has your training changed of bartending?
your perspective
my perspective A: After 16 years I can honestly say drinks as view has changed tremendously. I now id in a glass. liqu just than culinary experiences rather s on well focu I , ook outl al glob a I think with more of made mostly with balanced and delicious cocktails, tured products and local ingredients, locally manufac r spirits. othe of course rum; more so than ls, what general Q: When it comes to rum cocktai our is well flav the guidelines help ensure that balanced? ping things well A: In terms of rum cocktails and kee is - your citrus b thum of rule balanced, my general citrus notes ratio to sweetener should be 2:1. The rum forward and push the underlying tones of the re balance and not ensu to the sweetener is then used spices and other bs, Her et. swe make the drink overly in moderation to local ingredients for flavour, used ch allows the guide the cocktail in gentle way, whi in the cocktails I see will rum to shine through, as you have prepared.
Grind & Toil Ingredients: 1 ½ oz. Doorly’s XO/12 Year-Old Rum 1 ½ oz. Lime/Grapefruit Juice ½ oz. Falernum ½ oz. Kola Tonic 2 – 4 drops Kola Tonic Bitters (optional) Method: Place ingredients into mixing glass with ice, then cover and shake vigorously until well chilled and combined. Strain and pour into chilled coupe/ cocktail glass. Garnish with a Lime wheel and serve. FineCuisine | DECEMBER 2018 17
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The Bajan Fix Ingredients:
2 Slices Grapefruit 6 - 8 Basil Leaves ¾ oz. TopShelf Orgeat Syrup 1 ½ - 2 oz. St Nicholas Abbey White Rum 2 Drops Rose Water (optional) Top up with Brew House IPA Beer (2 – 3oz.) Splash Lime Juice Method: In a mixing glass, muddle grapefruit, mint and syrup, then add rum, rose water and ice. Cover and shake vigorously until well combined, then strain, pour over ice in a highball glass and add ginger beer, then stir gently. Garnish with grapefruit wedge slice, basil crown and serve.
Sea Grape & Gooseberry Rum Sour Ingredients: 1 ½ oz. Foursquare Spiced Rum 1 ½ oz. Lime Juice ¾ oz. – 1 oz. Sea Grape & Gooseberry Syrup Method: Place ingredients into mixing glass with ice, cover, then shake vigorously until well combined. Strain and pour into a rocks glass. Garnish with a lime slice and spices.
Down In De Valley Ingredients: 2 Chunks of Paw Paw 1 Sprig of Cilantro ¾ oz. Soursop Cinnamon Syrup 1 ½ oz. St Nicholas Abbey 5 Year-Old Rum 2 oz. PHD Soursop Juice Drink 1 ½ oz. Lime Juice Method: Place paw paw, cilantro and syrup into mixing glass, then muddle until well combined. Add rum, juices, ice, then cover and shake vigorously. Strain and pour into rocks glass over ice. Garnish with nutmeg/ cinnamon, lime wedge and cilantro then serve.
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Ma de Ea s
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by
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s e v i Kn
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nives! It is true that these intimidating instruments most readily remind us of weaponry rather than cutlery. In fact, knives are one of the handiest items when it comes to preparing food, so the more we know about knives the more efficient we will become in the kitchen.
Here is some useful information about eight types of knives that could transform the way you cook.
Food Preparation Chef’s knife
The chef’s knife is one of most versatile knives in the kitchen. It can be used for almost anything – chopping, dicing, slicing, mincing or boning. Being quite large, it is not the best knife for more detailed, smaller tasks. FineCuisine | DECEMBER 2018 19
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Featured Chef
Cleaver
The meat cleaver is an aggressive looking implement that is ideal for hacking through thin bones or soft poultry bones. It is also effective at chopping through sinew. It is heavy, has a rectangular blade and resembles a hatchet. It is not necessary for the blade to be sharp, because the power is in its weight. The cleaver is also good for pulverising meat and slicing only the firmer kinds of vegetables. The broad side can be used for crushing seeds, and foods such as garlic. The vegetable cleaver is sharper than the meat cleaver. After chopping and slicing vegetables, the broad blade may balance the pieces as they are transported to pots and pans for cooking.
Paring Knife
The serrated edge is ideal for cutting bread without squashing or tearing it. The bread knife is quite effective, when slicing citrus, and tomatoes. The teeth of the knife are also ideal for cutting watermelon and pineapples as they easily grip the surface of these fruit.
Fish Knife
The peculiar shaped fish knife is for fish only. It is never to be used for cutting the fish, but for removing the bones and skin.
Salad Knife
If it is manageable to cut your salad with your fork, go ahead and do so. If the salad is springy, the salad knife should be utilised.
Indispensable is the small paring knife. According to experts, it is a master when it comes to precision. This knife is easy to use and is great for peeling and slicing small fruits and soft vegetables. When it comes to small tasks like trimming mushrooms, the usefulness of this knife cannot be overlooked.
Butter Knife
Carving Knife
There are so many more knives to consider in the preparation of our meals.
This knife is perfect for cutting cooked meats like turkey and ham into thin, even slices.
Bread Knife
Making sandwiches is practically universal, so the bread knife could easily be called our best friend.
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This is another knife that will make it to the dining table. It is dull but usually has a point at the end of a somewhat triangular tip. The butter knife is typically placed on the bread and butter plate, or placed alongside a central butter dish.
Now, when we shop, and see knives of all shapes and sizes, we would be able to select the ones we need to enhance our cooking experience, and complement our dining.
Flavour, Spice & Everything Nice
Indian Cuisine by David Hinkson
T
owards the end of the 19th century, the first settlers from India began making their way to the Caribbean, primarily to larger territories like British Guiana (now Guyana) and Trinidad to work as indentured servants. Many years later, the descendants of these servants, and others who came directly from the sub-continent, ventured out to the other Caribbean islands as itinerant vendors and eventually established businesses of all kinds across the region. Naturally, elements of their culture filtered into our predominantly African heritage, such as their religious practices and music, but arguably the strongest influence has been on our cooking. When the Indians arrived on these shores, they brought their spices with them and eventually started to grow them here, since our climate was similar to theirs. Curry powder, a blend of numerous condiments, is widely used to add flavour to meat sauces. Most curry powder recipes include coriander, turmeric, Caribbean curry dishes tend to begin by sautéing cumin seeds in a little oil before adding other ingredients. This adds a nice earthy flavour and fragrance. Nigella seeds, also known as mangrice, black cumin, onion seeds, or kalonji, are tiny black seeds which come from a flowering herb with a carrotlike, earthy flavour. The seeds resemble onion seeds and have a gentle onion taste. Fenugreek is also called mathee or methi. The leaves of the fenugreek plant are cooked and eaten like greens, while its seeds are collected from pods that the plant produces and
then roasted or sautéed. Neem leaf is used to season vegetables, stews, curries, and dhal recipes. Other Indian condiments that have grown popular in the Caribbean as a whole include Colombo powder, which is similar to curry powder, but also contains roasted uncooked rice. It gets its name from the city of Colombo in Sri Lanka. Garam masala is another Indian spice mix used in Caribbean cooking. Dishes with the East Indian influence such as rotis (curried meat and/or vegetables wrapped in pastry) and doubles (chickpeas with fried Indian bread) are very popular in Barbados. Numerous restaurants, including the island’s biggest fast food outlet, delis and specialty shops offer wide varieties of roti on their menu, either ready-made or custom made. Doubles stands have popped up in areas with heavy local, visitor and commercial traffic, such as Warrens and the south coast. Vegetable and meat samosas (triangularshaped fried pastries) are a staple at every cocktail reception, while jerk chicken, a dish synonymous with Jamaica which has caught on locally in recent years, uses Indian spices (cumin, coriander, cloves, cinnamon, nutmeg) and a few spices specific to the region such as allspice (pimento) and Scotch bonnet peppers. Three Barbadian fine dining restaurants specialising in Indian cuisine are reporting good business as well. Apsara Samudra in St Lawrence Gap stated that “Our curries are the most popular items, in particular the curried chicken, as well as chicken makhani, and the chicken masala is our top seller. Two-thirds of our customers are Barbadian.” Dishes featuring paneer, a unique Indian cheese blend, are also in high demand. A representative from The Sitar in Holetown said, “We have an even amount of locals and visitors coming our way, and the entire menu is popular, especially our curries, tandooris and appetisers, and customers can choose just how mild or hot they want these items to be.” Asian Spice at the Europa Hotel in Sunset Crest also reported an even mix of Barbadian and international customers. FineCuisine | DECEMBER 2018 21
Chicken Makhani
One of the more popular dishes at all the restaurants is Chicken Makhani, sometimes referred to as “butter chicken”. Method:
Ingredients: 1 tablespoon peanut oil
1 cup tomato puree
1 shallot, finely chopped
¼ teaspoon cayenne pepper, or to taste
¼ white onion, finely chopped 2 tablespoons butter 2 teaspoons lemon juice 1 tablespoon ginger garlic paste 1 teaspoon garam masala
1 pinch salt 1 pinch black pepper 1 tablespoon peanut oil 1 pound boneless, skinless chicken thighs, cut into bite-
1 teaspoon chili powder
size pieces
1 teaspoon ground cumin
1 teaspoon garam masala
1 bay leaf
1 pinch cayenne pepper
¼ cup plain yogurt
1 tablespoon cornstarch
1 cup half-and-half
¼ cup water
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22 FineCuisine | DECEMBER 2018
1. Heat one tablespoon oil in a large saucepan over medium high heat. Sauté shallot and onion until soft and translucent. Stir in butter, lemon juice, ginger-garlic paste, 1 teaspoon garam masala, chili powder, cumin and bay leaf. Cook, stirring for one minute. Add tomato sauce, and cook for 2 minutes, stirring frequently. Season with salt and pepper. Remove from heat and set aside. 2. Heat 1 tablespoon oil in a large heavy skillet over medium heat. Cook chicken until lightly browned, about ten minutes. Reduce heat, and season with 1 teaspoon garam masala and cayenne. Stir in a few spoonfuls of sauce, and simmer until liquid is reduced, and chicken is no longer pink. Stir cooked chicken into sauce. 3. Mix together cornstarch and water, then stir into the sauce. Cook for 5 to 10 minutes, or until thickened.
FineCuisine | DECEMBER 2018 23
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