Poultry & Vegetable One Pot Biryani

I don't see myself a an expert in Indian Curries. It is a very complex cuisine, with combinations of many herbs and spices that marry up beautifully in the various dishes. What is a mystery to me is the 'Why' do these spices go together and not others. Which combinations make which Curry and well ... why? I understand the fresh fragrant Curries of South East Asia and have mastered them with joy.

Indian Cuisine is a mystery still, but that represents a challenge that I am embracing.

Here is my take on a Biryani. The most complicated dish, made easy.

Ingredients:

(serves 4 @ 11 WeightWatchers points)

The Curry Paste:

200g Yoghurt

1 tbs Tomato Paste

1 tsp Salt

1 tsp Black Pepper

1 tsp Ground Coriander

1 tsp Ground Cumin

1 tsp Chilli Powder

1 tsp Garam Massala

3 garlic Cloves, chopped

1 inch fresh Ginger, chopped

1 small Onion, chopped

Place all these ingredients into a food processor and blend into a paste. Or alternatively, make your life a little easier and use a good ready made Indian Curry Paste.

More Spices:

4 Cloves

4 Cardamon Pods

4 Cassia Bark Pieces

2 Bayleaves

2 Long red Chillies, sliced

A few Saffron Strands, soaked in 50 ml Milk

2 Large Onions, sliced

1 Chicken Breast, diced

275g Turkey Breast, diced
200g Basmati Rice

2 tbs Vegetable Oil

1 Leek, sliced

1/4 White Cabbage, sliced

A few Cherry Tomatoes

A few Strands of Chives, cut into 5mm length

Fresh Coriander

Heat the Oil in a heavy based Pot and fry the onions until browned. This is an important step and should take some time.

When nicely brown take the onions out of the pan and set aside.

Next add the Chicken and Turkey Pieces to the Pot and brown them lightly on all sides.

Add the Curry Paste next and let it sizzle while stirring around until it becomes fragrant.

Then add the Rice, Fried Onions, Whole Spices and Vegetables and combine everything lightly. Pour in 250 ml Chicken Stock and finally pour over the Saffron in Milk. Do not stir any more now, just give the pan a little shake to let everything settle.

Cover the Pot with a lid (or tin foil if it doesn't have a lid) and place in a preheated oven at 160C for 1 hour.

Before serving lightly mix the fresh Coriander and Chives under the Rice.

Boiled Egg Halves, Flaked Almonds, more Fried Onions and Raisins make a nice Topping when serving this Biryani on a large Platter or dish. I served mine with a fresh minty Cucumber Raita.
Bon Apetit!

Mexican Chocolate and Vanilla Cookies

Here is a recipe with Ingredients I brought back from Mexico. Vanilla, Mexican Chocolate and Brown Sugar from Barbados. These easy to make cookies are delicious and keep for a long time in your cookie Jar. If you hide the cookie Jar!

Ingredients:

150g Bajan Brown Sugar

200g slightly salted Butter (at room temperature)

1 Egg

2 tsp Mexican Vanilla Extract

300g plain Flour

20g Mexican Chocolate

Cream together the Butter and Sugar with a wooden spoon. Beat in the Egg and Vanilla Extract.

Sift in the Flour. Bring the mixture together with a wooden spoon, just lightly so not to overwork the flour too much as that could make the cookies tough.

Take half of the cookie dough and spoon onto a sheet of cling film. Mold it and roll it into a sausage shape. Grate the Chocolate into the other half of the dough and mix lightly, for a marbled effect.

I nearly ate the cookie dough, it was so yummy...

Shape into a sausage in clingfilm as well.

Chill these in the fridge for about an hour to firm up.

Preheat the oven to 175C.

Line a baking sheet with geaseproof paper and lightly dust with flour.

Unravel the Dough and cut into 3 mm discs.

Space them out on the baking sheet.

You will need 2 baking sheets or do it in 2 parts.

Bake for about 15 minutes. Once the edges turn a golden brown they are ready.

Cool on a wire rack and don't eat them all at once!

A Bonus Picture from our little tripette to Chichen Itza.

Oriental Meatballs in Hoisin Broth

It is unlike me but I don't have a story to tell about this one. It's just a really satisfying little lunch aromatic with oriental flavours. Very easy, tasty and good for you, so just enjoy!

Ingredients:
(serves 3 @ 5 WeightWatchers Points)
250g Minced Pork
180g Minced Chicken Breast
1 Litre Chicken Stock 
(I made mine yesterday, but good quality ready made is fine)
3 Chinese dried Shitake Mushrooms (soaked in hot water for 1/2 hour)
1 Pak Choi, divided into sections
1 Carrot, cut into slithers with a peeler
1 large Spring Onion, sliced diagonally
a few Coriander Leaves
a few Vietnamese Mint Leaves
1 tsp Ginger, shredded
1 tbs Hoisin Sauce
5 Spice Seasoning
1 tbs Soy Sauce
1tsp Sesame Oil

Bring the Chicken Stock to a simmer in a large Pot. Remove the Mushrooms from their soaking Water and add the water to the pot. This contains a lot of Umami, the special moreish flavour.
Mix together the Pork and Chicken and season with Five Spice, Pepper, Salt and Soy sauce, Shape about 15 little Meatballs from this mixture.
Once the Stock is simmering stir in the Hoisin Sauce and add the Meatballs. Poach them for about 7 minutes on a low heat without a lid.

Then add the Vegetables in together with the
 Sesame Oil and Ginger. Just a little word for the dried Chinese Shitake Mushrooms, Even after they have soaked, some bits like the stalk remain really tough, I only use the soft parts, that I slice thinly for this soup. Check the seasoning and add a little more Soy sauce if necessary.
Cover and simmer for just a couple of minutes.

Finally Sprinkle in the Coriander and Vietnamese Mint Leaves just before serving or better still use them just as a garnish for each bowl.
Bon Apetit!

Bajan Fish Cutter Sandwich

Today I attempted to find the secret of the famous Fish Cutter Sandwich, loved by everyone who has ever visited Dave's Shack at Pebbles Beach in Barbados.

Flying Fish is often used for this Fish Burger, but I know Dave's Shack uses whatever is freshly caught. So I did the same. At my Fishmonger I got the freshest fish that would also fit nicely into a Burger Bun. Today it was Plaice Fillets. Tilapia or Snapper would be good, as would any firm white fillet of fish, really.
Not a fan of Fish? I will make one for my flatmate Chris, who doesn't like fish and I use a chicken breast instead, prepared the same way. Just like they do at Dave's Shack a simply fried Egg will make a great Cutter Sandwich, too.

Ingredients:
2 Firm White Fish Fillets
1 tbs Plain Flour, seasoned with Salt, Pepper,
Thyme and All Spice Powder
Tomato Slices
Cucumber Slices
Lettuce Leaves
Salt Bread Buns (or Burger Buns)
Bajan Hot Pepper Sauce
Oil for frying
Mayonnaise

Heat a large Frying pan and drizzle with enough oil to just cover the surface. Dip the Fish fillet into the seasoned flour and lay away from you into the pan to fry.
Depending on their thickness they need about 2-4 minutes each side. A nicely browned and slightly crispy edge will give it an extra nice flavour.

Meanwhile prepare the Buns, by cutting them in half and squeezing or spreading a little Mayonnaise on each side. Place on one side a Lettuce leaf, Tomato and Cucumber slice.
Once fish is done that can go on the other side and now the most important part of all...
Drum roll....
Generously slather the Bajan Hot sauce all over. Well ok, if you can't eat too spicy, then just a few little drops will do. But I have now realised that the Magic of this Burger is the Hot sauce. Not any kind, but the Bajan Hot Sauce.
One final thing, I enjoyed my Fish Cutter and I'm looking forward to having another one tomorrow, but mine hasn't a chance against Dave's Shack, not even close.
I guess I just haven't got the whole experience to offer. No Blue Sky and Sea and Yachts and Banks Beer and old fashioned Coca Cola Glass Bottles... or is it just the Bajan Spirit that's missing here.
I have to admit defeat and the secret of the possibly best Fish burger in the world will remain one.

Possibly the Best Fish Burger in the World

There is a little Shack right by Pebbles Beach in Barbados. It is nothing much to look at, but it has people queuing there at anytime for as long as I have been coming here.

Dave's Shack as they call it, even has it's own Facebook Fan Page, though I don't think it was set up by Dave and funnily enough I don't think the bloke that owns it is even called Dave.
Maybe I'll ask him later what his name is. Unless his Momma is working today, in which case I'll just say nought.
Respect.
So what is it that makes this simple Fish Burger or rather Fish Cutter as it's actually called so good? It has been puzzling me for years.

A big part of it has to be that soft and squidgey Bun it comes in.
 (It's called Ol' Time Salt Bread and I have got myself some to take home :-)
Then there is one slice of Tomato, that can't be it.
The lettuce leaf, surely not.
The fish is of course fresh but it varies in whatever has been caught that day, so that can't be defined as the magic ingredient.
Ah... maybe it is the combination of Ketchup and Bajan Chilli Sauce that you squeeze all over it.

Or it could be the Bottle of Banks Beer that washes it down, while watching the beautiful blue water with it's Boats and Yachts bobbing about in Carlisle Bay. Warm white sand caressing your feet with every delightful bite. All parts of the whole thing, I believe. Miss out one element and the whole Fish Cutter at Dave's Shack Experience fades into plain simpleness.

So what are you gonna do?
When you come to Barbados you have to come here, get your Fish Cutter or Fish Cutter with Cheese or Egg Roll or Egg Roll with Cheese, don't forget the Bajan Hot Sauce and marvel while you munch.
You will not regret it, I promise, hand on heart.


When I get home it is my mission to recreate this Fish Burger. I cannot wait.
Does anyone have any good recipe suggestions for this one?

Coconut Bay Resort St. Lucia

I think I ought to write a review about this Hotel, but I have no idea where to start or what to write about.
The old fashioned damp rooms?
The Beach that no one ever goes to?
The food in any of the restaurants that's kind of mediocre?
Or the Night Club that is so small and dark you walk in, swing a cat and walk back out?
No. I'm not gonna go on about that.

Perhaps I will tell you about the happy Wedding Couple we met here.
As you do when you see a just married Pair, we offered our Congratulations and had a little chat with them.
They were young, maybe about 25 for the girl and 24 for the boy and they live in the UK. The slightly uncomfortable looking Groom went along his way to talk to his mates, while we carried on talking to the Bride. Turns out this was not her first Wedding, but her 5th!
Open mouthed and not sure whether to be appreciative or aghast about what we had just heard, we smiled and went to get some more free fake Champagne from the nearest Bar.

The staff here are really friendly and always smile at everyone, they always say hello and ask how you are. Which is lovely. There are some things to do to keep you engaged, like Aqua Aerobics and Pool games, a lazy river or a lazy spa treatment and there is entertainment in the evening. Though sometimes I find it more of a disturbance.
Over the years I have seen attempts to improve little things here and there and for the budget that you spend  to come here you get what you have paid for it.
A colleague said yesterday 'If I came here for my Wedding or Honeymoon, I would cry,'
She's not wrong.

Still there is sunshine and there is Caribbean spirit in this place and in the end of your holiday, all that really matters is that you had a fun/relaxing/romantic/adventure time with your family, partner or friends. And there is nothing here that would stop you from having that. It's a friendly place with friendly people who will charm you and allow you to enjoy yourself. Which is great!

By the way St. Lucia is pronounced with a 'sh' sound not a Lucy sound. Just saying.

Here a link to their Website: http://www.cbayresort.com/

Gennaro's Pasta of Land and Sea

Isn't it always exciting when you know you have special ingredients in the fridge and you get to cook them today!

Yep, I most definitely am.

Yesterday I watched Gennaro Contaldo make it on the BBC Good Food Show Stage at Bluewater and I really wanted to recreate it for myself. So I went and bought all the ingredients there and then, told Gennaro that I am going to cook his dish as he signed his book for me, about which he and I were very pleased.

I believe he used Wild Boar Panchetta, because when he explained the name of the dish, he said 'it's the Clams from the Sea and the Wild Boar, Tomatoes, Basil ect. from the Land'.

I haven't had time to source this fabulous ingredient this time, so have substituted with a Wild Boar Salami and an award winning smoked Bacon, which should build the rich flavour that I am looking for. The recipe I am using here is my recreated version of what I saw at the show.

Ingredients:

(serves 2 @ 9 Weightwatchers points)

25g Smoked Bacon, cut into lardons

25g Wild Boar Salami, sliced very thinly then cut into strips

7 Chestnut Mushrooms, sliced

1 long red Chilli, sliced

14 Cherry Tomatoes, halved

2 Garlic Cloves, sliced thinly

about 30 fresh Clams

a small handful fresh Basil, torn

The Pasta:

100g Double Zero plain Flour

1 Egg

To make the Pasta simply combine the Egg with the flour, mix well together, then kneed into a dough. Cover with clingfilm and leave to rest in the fridge.

When you're ready to make the pasta, flour your working surface, rolling pin and pasta machine if you're using it. Roll out the dough to make it a little flatter and so that it fits the machine, Then starting on the highest setting, roll the dough through the pasta machine several times. This will make it smooth and silky.

Fold the dough a few times as you go. Once you're happy with the consistency, start making the rollers smaller, one notch at a time and roll the dough trough stage by stage.

Once it's nice and thin cut along the sides to straighten out the edges, then roll it through the cutting blade of the machine to make Tagliatelle,

Separate the strands with a little dusting of flour. These will take only a couple of minutes in boiling salted water to cook and will finish in the Sauce where they will absorb some of the juices and flavour.

To make the Sauce, fry the bacon in the olive oil for a minute then add the mushrooms and sauté for a minute more, then the Garlic goes in along with the Wild Boar Salami, Tomatoes and Chilli. I have put my clams in the freezer for 5 minutes to make them go 'to sleep' before adding them to my pan now.

Cover with a lid and let them steam open.

Clams contain a lot of their own juice so I am not adding any water or wine to it. But if there is no liquid then add a splash of wine also.

The seasoning should be good from the bacon and Wild Boar, but check and add a little salt only if necessary.

Cook the Pasta at the same time as the sauce and add the Pasta straight in, once the clams have started to open. Add the Basil also at this point, then cover again and leave to finish cooking for another minute or two.

And there you have it, my recreation of Gennaro Cantaldo's Pasta of Sea and Land, so delicious I ate all of it even though it's meant to be for 2 people. Though to be honest I would have rather shared it, with someone I love. 

BBC Good Food Show and Jamie's Italian in Bluewater

Bluewater is my favourite Shopping Centre and I have spend alot of money there in the past. Good job I don't live very near to it now. However sometimes when I visit my friend in Kent, I come here for a little walkaround.
Today I had an even better reason to visit. The BBC Good Food Show Spring 2012 was hosted at Bluewater.
Lot's of tasting little nibbles from the exhibitors, kitchen gadgets that you may or may never use and some fancy wines and weird flavours you will never see anywhere else again. I'm talking about things like Chocolate Wine and Strawberry Champagne Cheese. That actually tasted really nice!

For me the highlight was watching Gennaro Contaldo on stage cooking a dish that made my mouth water and made me go mmmmm out loud in public.
Afterwards I went to Jamie's Italian Restaurant, where they had said dish on the menu as a special that day. I was well impressed with the Restaurant. The service was perfect for a large place like this where it would be impossible to be anymore personal. Though the plate I was served looked nothing like the one Gennaro made on stage, the taste was great and I swear they really did have wild boar panchetta in the ingredients. I could taste the unique flavour of wild boar in this dish.

Later on I had the opportunity to meet Antonio Carluccio and Gennaro Contaldo at the Book signing, and since there was noone else there, I took the chance and told them how much I love their program 'Two Greedy Italians' and excitedly told Gennaro that I had the ingredients for the dish he made earlier in my shopping bag and was going to cook it tomorrow.

I was hoping to get the Wild Boar Panchetta from the Authentic Italian Cheese and Meats stall, but in true Italian spirit the guy behind the counter insisted that there was no such thing. This left me momentarily doubting myself but I have since found out that there is indeed such wonderful thing and Mr Italian Deli Owner was just a little ignorant. He doesn't know what he is missing! I will be recreating Gennaro's Pasta of Land and Sea tomorrow and post the recipe. Just not sure if I should make the pasta myself. Then again, the guys where so happy when I told them that I would, I'll try to do them proud.

St. James Club Antigua

A 40 minute drive from Antigua airport and a short taxi ride to English Harbour and Nelsons Dockyard this resort is albeit not close to anything but itself still is fabulously located by a stunning lagoon and right next to the Caribbean sea. Even the late Whitney Houston had a house right here. Holiday makers come repeatedly year after year and know some of the staff by name, which always speaks volumes.
There are rooms in blocks that are the bog standard hotel room and neat private villas, as well as anything in between to choose from. If you are considering coming here for your holiday try to stay in a room that is overlooking the lagoon, it's very serene there and just picture perfectly pretty.

Of the 4 restaurants at this resort I have only frequented 2. As a non all inclusive guest it isn't a good idea to pay for the evening meal at the restaurants. At $55 a head without wine it's a shocker for what you get. So go all inclusive if you can.

The buffet is actually not bad and if I wanted to eat out I'd go to English Harbour and find a nice restaurant overlooking some of the most gorgeous Yachts in the universe. A shuttle bus from the hotel will take you there and pick you up free of charge.

This visit we have been given Royal Suites and they are very lovely. The bed is one of those super
comfortable types that feels like you're getting a hug when you hop into it. As for the extra large bathroom all I can say is guilty pleasure ... when you fill the enormous bathtub up and almost have to swim to the taps.

They have daily activities to encourage you away from lounging at one of the many pools, though I was missing a yoga class or such like.
In the evening I enjoy the fact that the best DJ on the Island of Antigua, DJ Woody, is playing his tunes on Fridays and Saturdays in what I like to call the Discotheque.
And that's all I have to say about that :-)




Here is a link to their website: http://www.stjamesclubantigua.com/

Big Momma Thai Stew

Tonight the Vegetables in my Vegetable Draw and the Herbs and Spices in my fridge where all competing for my attention and I could hear them calling to me: 'Pick me! Pick Me!'

The Vegetables are all of the Caribbean kind (Cassava Root, Purple Sweet Potato, Okra, Spinach) and they wanted to be in a big Momma Caribbean Stew. While the Herbs were the delicate Thai Variety (Coriander, Birds Eye Chillies,  Lemongrass, Kafir Lime Leaf, Ginger) and they wanted to be in a little Thai Coconut Soup.

After long deliberating and contemplating, I decided that a Fusion is the only answer. By the way the chicken thighs I was defrosting, didn't mind at all what they became.
Everything will just have to all go into a pot together and make a Caribbean & Thai Fusion Pot.

I am not normally a fan of fusion food and some foods and flavours quite frankly should be left alone and celebrated for what they are, instead of forcing them to go together.
Which is why I resisted the temptation to add spices from the Caribbean as well as the flavours of Thailand into my creation.

So, here are the Ingredients:

200g Chicken Thighs, taken off the bone and diced

1/2 small Cassava Root, peeled and diced into medium chunks

1 Purple Sweet Potato, peeled and cut into large chunks

1 Carrot, peeled and cut into small chunks

a few Cauliflower Florets

a large handful of Spinach,roughly chopped

a large handful of Coriander, roughly chopped

3-4 Birds Eye Chillies, chopped

1 large Spring Onion, sliced

3 Garlic Cloves, minced

1 thumb sized piece of Ginger, minced

6 Kafir Lime Leaves

1 stalk of Lemongrass

1 tsp Palm  Sugar

1 tbs Fish Sauce

500ml Chicken Stock

1 tin of Coconut Milk

Place all the Ingredients into a large Pot... wait not all... keep the Spinach, Spring Onion, Chillies and Coriander until right at the end. Pour over the Chicken stock and Coconut milk and bring to a gentle simmer. Cover with a lid and simmer quietly for 10-15 minutes, check the vegetables are cooked just right with a little bite and freshness retained.

Turn off the heat and gently stir in the Spinach, Spring Onion, Chilli and Coriander. Done is the Big Momma Thai Stew. It tastes just like a Tom Kha Thai Soup but with many more goodies inside :-)

Colcannon Cakes

When I wake up nearer lunch then breakfast, I do love to have a hearty Brunch!
Colcannon is a traditional Irish fayre which, as one would expect in Ireland, even has it's own song:

"Did you ever eat Colcannon, made from lovely pickled cream?

With the greens and scallions mingled like a picture in a dream.

Did you ever make a hole on top to hold the melting flake

Of the creamy, flavoured butter that your mother used to make?"

The chorus:

"Yes you did, so you did, so did he and so did I.

And the more I think about it sure the nearer I'm to cry.

Oh, wasn't it the happy days when troubles we had not,

And our mothers made Colcannon in the little skillet pot."

Ingredients:

1 small Seasonal Cabbage, cored and shredded
1 Onion, sliced
5 medium floury Organic Potatoes, peeled
a little Flour for dusting
a couple of knobs of Butter
Olive Oil
a pinch of grated Nutmeg
a pinch of Savoury
Salt and Pepper


Cook the Potatoes in salted simmering water until soft. Drain and mash them but no need to add any Butter ect.

Sautee the Cabbage gently in a knob of Butter, a glug of Olive Oil and a splash of Water until just soft, but still a little al dente.
Season with Salt, Nutmeg and Savoury.

In another pan fry the Onion until golden and soft. You want them to be like the sort you get from a street hotdog vendor. This will add so much flavour!

Mix the Cabbage and Onion into the Potatoes and leave to cool.
Shape the Colcannon (Potato and Cabbage mix) into large discs and dust with flour on both sides, gently tapping off the excess.
Shallow fry them for a few minutes on each side until golden with a few crispy bits. (They can be done in advance and reheated in the oven)

Serve with a poached Egg on top, or add some Bacon and Baked Beans for a more substantial Brunch