A one-of-a-kind Chicken Curry

I'm not kidding, it is a one-of-kind Chicken Curry. Though many of you have your own versions of this dish, what I present to you today is the unique way in which it is done in Guyana, particularly in the rural parts of the country. The fire-roasting of the chicken imparts a depth of flavour that is unrivaled. I'm not sure but I would imagine that perhaps in certain parts of Trinidad & Tobago, chickens are prepped this way for curry as well. Read the column to get the full story and when you're done, click here for a slide show of the entire process. Who knows, depending on where you are, you might want to give this a try too.

Here, the chicken is plucked and fire-roasted, now it's ready to be gutted and cut up. See the charred bits of skin? so much flavour, you really should read the column.

I would like to thank my friend Gillian for all her hard work with this venture, and for the hand modelling and for being patient as I interrupted her to take the photographs. Thanks G! Couldn't have done this without you.

I promise to be back soon with a new post at FMMN. Been busy with beginning-of-the-academic year work.

Read more...

Green Seasoning & Donation for a heart

It is that certain something that makes you go ummm as you eat, it’s that mysterious flavour that makes certain dishes uniquely delicious, and it is that special seasoning that defines certain cuisines. For the Italians it’s Soffritto, for the French Mirepoix, the Spanish-speaking Caribbean, Sofrito; many cuisines have their own versions of the Holy Trinity (green peppers, onions and celery) and we in the English speaking Caribbean have Green Seasoning. The Soffritto, Mirepoix, Sofrito, Holy Trinity and Green Seasoning are all versatile flavour-bases made with a combination of herbs and aromatics. They are used in various cuisines to give that unique flavour and taste to certain dishes. Click here to read the rest of the column to find out more about these flavour bases, how to make your own Caribbean Green Seasoning and use it.

A heart for Anita Lakshmi
You were generous in giving funds for Bri and we thank you sincerely. Now we're asking for your help again, this time for Anita Lakshmi who is in desperate need of a heart. You can read all about it here at Srivalli's blog. There are attractive prizes being offered and your money will go a long way in giving life to a mother and hope to her young children. Please help and give whatever you can, every cent counts. Click on Donate for a Heart and Chip in!

Book Update

Within the next two to three weeks, I should be receiving typesettings of my book in two phases for review. According to my publishers, the book should be on shelves in October. I'll continue to keep you updated as I get more information.

Have a great weekend everyone!

Read more...

Roast Breadfruit & A Mad Tea Party!

Roast breadfruit - have it once and you'll keep coming back for more. It's that good. No kidding. Last year, I introduced you to a backyard discovery, breadfruit. I mentioned then about my introduction to a good ole time Bajan (Barbadian) delicacy, roast breadfruit. Alas, it is a dying art to make this dish, but not if I have anything to do with it! I searched high and low for someone to show me how to roast the breadfruit and after more than a year of searching, I found someone. You can read all about it in this week's column. For step-by-step photographs of the process, click here.

There's A Mad Tea Party taking place and everyone's invited. Of course since we're all foodies, we have to bring food to the party but here's the thing, we all have to bring a particular dish, batata vada, in these parts we call it potato balls. Our party host, Anita, describes the batata vada as "batter fried spiced mashed potato balls..." and indeed that is what it is. There are however, many versions of this snack and that is what is making this party to exciting. I'm looking forward to the many variations that will be offered up.

Potato balls are sold as a snack particularly in Guyana and Trinidad & Tobago. T & T also make a snack called Aloo Pie, the spiced mashed potato is encased in a dough and fried. At school, we used to buy and eat loads of potato balls and you had to get to the snack lady as soon as the bell rang, if not, well, you know my story about that already. Back then also, vendors would be lined outside the cinemas, their glass cases packed with goodies to be purchased on the way to see a movie. Phulourie, channa, potato balls, cassava balls, egg balls, mitai, you name it and they had it in their cases.

I'm serving my potato balls with an array of condiments for you to choose from: achar, sour, mango chutney and pepper sauce.

My recipe does not give exact amounts, it is flexible, therefore, add amounts to suit your taste.

POTATO BALLS

Ingredients

Potatoes
Thinly sliced green onions (white & green parts)
Minced hot pepper
Chopped cilantro
Freshly ground cumin (geera)
A drizzle or 2 of oil
Salt to taste
Oil for deep frying

Batter

Flour
Water
A pinch of turmeric
Salt and pepper to taste

Equipment

1 small bowl
1 large bowl
1 large spoon or spatula
1 ice cream scoop
1 deep frying pan
1 slotted spoon
Paper towels

Method

1. Mix batter ingredients together and set aside
2. Boil potatoes in salted water; drian and mash potatoes (leave it a bit coarse if you like that texture)
3. Add all the other ingredients and mix thoroughly (except the oil for deep frying of course). Taste for salt and seasoning
4. Take mixture a little at a time and form into balls (using the ice cream scoop gives you equal portions)
5. Heat oil in pan until very hot but not smoking
6. Dip balls, one at a time into batter, shake off excess and add to oil and fry (do not overcrowd the pan if not they will stick together)
7. Fry until brown on both sides
8. Drain on paper towels
9. Serve hot, warm or at room temperature, as is or with your favourite hot and sour condiment

Over at Forgive Me My Nonsense... I've left Bee's post of Malevolence up because I think that it is important that those who have not gotten a chance to read it, should.

Read more...

A Coconuty Corn

No column this week but you know there's no way I'd leave you hanging. I know how much you look forward to seeing what I've cooked up for you :)) Well, if you love corn, then you are going to love this Guyanese-style corn-on-the-cob. I'm not going to do a lot of talking about it, I think the photographs speak for themselves. I give you the recipe, encourage you to try it and when you do, drop me a line and let me know if you liked it. I promise that you will be gnawing at the cob long after the plump, sweet juicy kernels are gone.

Ingredients

6 ears young corn
1/2 cup canned coconut milk
1 + 1/2 cups water
Salt to taste
Lots of freshly ground black pepper
Minced hot pepper to taste
3 sprigs thyme
(If using fresh coconut milk, then use 1 cup coconut milk and 1 cup water)

Equipment

1 pot with cover
1 wooden spoon

Method

1. Add all the ingredients, except the corn, to the pot and stir to mix and dissolve the salt
2. Break the corn in halves and add to the pot
3. Cover pot and bring to a boil on high heat; as soon as the pot boils, remove the cover and let the corn cook until the liquid has almost dried out or the coconut milk cracks
4. Serve warm or at room temperature

I am sending this photograph of a grapefruit over to Jugalbandi for this month's CLICK event. The theme is Citrus.

And, don't forget to drop by Forgive Me My Nonsense... Bee's post points to a New York Times article that everyone should read.

Read more...

The Right Taste is YOUR Taste

I know there are folks out there who treat a recipe like an immutable law. They don’t want to mess with the recipe for fear that a Secret Recipe Police will burst into their kitchen and haul them off to the kitchen crimes court. I take a different view. I think a recipe is like a suggestion from a good friend or from someone who has tried out this meal before. It’s your job to play around with that recipe in your quest to get exactly the right taste for you and your family. Click here to read the rest of the column as I discuss my trials in coming up with a Raisin Scone recipe that suits my taste.

Please see my recipe below. It is very flexible and is only offered as a guide. Follow it exactly if you want to but I invite you to play around with it and make it your own.

Raisin Scones

Yield: 8 Wedges

Ingredients
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/3 cup granulated sugar, plus extra for sprinkling
1 cup (8 oz) cold unsalted butter
3/4 cup raisins
2/3 cup whole milk, chilled
1 egg lightly beaten

Egg Wash
1 egg plus 1 tablespoon water, lightly beaten

Equipment
1 large bowl
1 large baking sheet lined with parchment paper or lightly floured
1 rubber spatula or wooden spoon
1 pastry cutter/blender or 2 table knives
1 small bowl
1 pastry brush
1 knife

Preheat oven to 400 degrees F with rack in the middle of the oven.

Method

1. Mix together, flour, baking powder, baking soda, cinnamon, salt and sugar in large bowl
2. Cut in chilled butter until mixture resembles coarse crumbs
3. Stir in raisins
4. Add egg and milk to flour mixture to form a soft dough. Do not knead, all you're doing is bringing the ingredients together
5. Turn dough onto a floured surface and pat gently into a 10-inch circle with about 1-inch thickness
6. Cut into shapes of your choice: wedges or circles. If you're cutting circles, gather the ends after the first cutting, roll them together and continue cutting
7. Transfer to baking sheet, brush with egg wash and sprinkle with sugar
8. Bake for 16 - 18 minutes or until golden brown
9. Cool on rack and serve at room temperature with jam, jelly, butter or as is

There are times however, when a recipe needs no adjusting to suit your taste, it is good just as is. Such was the case with Chuck's Breakfast Bread. It was moist, savoury and delicious. It was a big hit with my guests and tasters also and will now definitely be a must-make whenever I'm hosting a breakfast, brunch or tea. Click here for his post and click here for his recipe.

This week over at Forgive Me My Nonsense... It's Emancipation Day

Read more...