Chicken with figs and gorgonzola cheese I’ve been a grandmother now for nearly a year and a half and I’m happy to report that I still have completely new experiences quite often. In this instance I am referring to the fact that I walked up […]
Tag: olive oil
You are not going to believe this but I got the idea to do this from a meal on an airplane. Airplane meals are not usually known for their culinary successes but a sort of version of this came, tasted interesting and I thought “I […]
Curried lentils with Zabricot Dish
My motivation for this curried lentils dish and for Zabricot chutney was as usual, a large number of these underused, largely reclusive fruit found their way into my life.
What is Zabricot?
It is zabricot season. The cinnamon coloured, large, rounded fruit in the photo above with a belly button is the zabricot. It grows on a huge tree and each fruit yields about 600g (21 oz) of flesh. You can see from the photo below that it has a vibrant, apricot-y colour but no similarity in taste. Its taste is sweet and mellow. The name “Zabricot” which is a kweyol word, comes from the French “Les Abricots.” To peel, simply cut shallow lines dissecting the fruit in quarters and peel away. There will be 3 or 4 large wooden seeds inside.
Serves 4 or 5
Curried lentils recipe ingredients
200g (7oz) lentils
1 onion roughly chopped
2 cloves garlic minced or pressed
2 tbsp curry powder
2 tbsp olive oil
enough water to cover
bunch coriander roughly chopped
175g (6oz) zabricot flesh roughly chopped
salt and pepper
Soften the onion and garlic in the warmed olive oil, then add the curry powder and heat while stirring for a minute or two. Add the lentils and after giving them a good coating of the existing concoction, pour on enough water to cover and reduce heat to cause a gently simmer. I loosely place the lid on with a gap and allow the lentils to cook until soft. Be vigilant that the water doesn’t completely dry out as the lentils absorb it as they cook. Add the remaining ingredients and set aside.
Mixed veg ingredients
2tbsp olive oil
3 or 4 smallish sweet potatoes cut into cubes
8 or 10 okra (about 100g/3.5oz) cut into rings
200g (7oz) pumpkin cut into cubes
1 small onion roughly chopped
1 clove garlic minced or pressed
2 seasoning peppers finely chopped
Heat the oil and soften the onion first, followed by the garlic and peppers. Allow the sweet potatoes a bit longer than the rest, but go ahead and add all the veg and without disturbing too much, allow them to cook until soft and brown at the edges.
When my girlies were little I used to make a “pizza” which had a courgette (zucchini) base, pesto for the tomato sauce and tofu for the cheese, so when I went to pick up my weekly supply of organic mushrooms and Pattie of Simply Mushrooms had these […]
Avocado Toast Recipe
My uncle Cush (Rosemary and Cusho nuts) had an avocado tree at the house where they lived in Trinidad that was a source of joy to him. This tree produced prolifically and during bearing season avocados could be found in varying stages of ripeness all over the house. In the fridge, in the cupboard in the cloakroom wrapped in brown paper, in the fruit bowl and in a basket waiting to go out the door to give away as the household simply couldn’t consume its bounty. The tree caused all sorts of excitement as from time to time people intent on stealing this rich produce would arrive and cause havoc with the dogs and scaring my aunt. Being the lovely man he was he would always say that all they had to do was ask and he would have shared willingly. He always said it produced so very much because this tree grew over the septic tank. I wonder if it is still there.
The avocado I used in this recipe was the same variety and I think it may be “Pollock” but I am unsure. The point is, it is a thing of beauty, tastes like double cream and is HUGE.
Avocado Toast Recipe – Serves 2
perfectly ripe avocado artfully sliced
2 slices rye bread or Definitely Not bread
2 medium tomatoes cut into small dices
2 salad onions finely sliced
1 tbsp finely chopped coriander or parsley
juice of half lemon or lime
2 or 3 tbsp of olive oil
green chilli pepper finely chopped
salt and pepper
Mix together all the salsa ingredients while you are toasting your bread and slicing your avocado.
Arrange on the toasted bread making sure you use some of the juice from the salsa. This was a surprisingly filling meal, which kept us going all morning long.
What I cook is very often determined by what’s in the pantry/fridge. This is especially true when I’m in St. Lucia. Provisioning is just that bit more difficult here, but as with most things in life, if its harder to come by then you value it more. Its not uncommon here to call a friend and tell them if some basic product is now back in the stores, or that you have made an incredible fresh fruit or veg discovery at a road side vendor. I think all this is closely linked to necessity being the mother of invention. So I start with what I have and then think how to best turn it into something delicious and healthy, so here’s to introducing this new and delicous pineapple chicken dish.
The mother of my boyfriend when I was 15 used to leave the juice of the pineapple on her hands for as long as possible after having cut it as she believed it was really good for her skin. By contrast my friend Emma doesn’t like pineapple at all. What I’m saying here is that pineapple obviously is something people feel strongly about. Also, Chester, the son of Olita, of banana fritter fame, had “pineapple” as his first word….go figure.
This Pineapple Chicken Recipe Serves 4 generously
3 or 4 chicken breasts cut into chunks
150g fresh pineapple peeled and cut into chunks
1 green chilli deseeded
20g grated fresh ginger peeled roughly chopped
1 clove garlic
3 tbsp olive oil
juice of 1 lime
1 tbsp honey
knob of butter for frying off the pineapple chunks for garnish
If you have bought a lovely fresh pineapple, then please reserve a few bits for the garnish.
Place all the ingredients with the exception of the chicken in the food processor and blitz until the marinade is smooth. Slather this over your eagerly waiting chicken and leave to marinate for at least an hour. Don’t leave it more than that as the acidity of the pineapple starts to break down the chicken and its not so nice. You could if you wanted, leave the chicken breasts whole. If you do, then deeply score the surface to allow the goodness to penetrate. I had planned to barbecue these beauties, but upon checking, the gas cylinder for the bbq was empty…..ah the joys of splitting the year between 2 homes. I’m not complaining, just saying….
Heat the oven to 180°C (350°F) and cook the chicken uncovered for 20 or 30 minutes depending on the thickness you have opted for. Hiking the oven temperature up to “grill” for the last 5 minutes would be a good thing.
While the chicken is cooking, heat up the butter in a small frying pan until sizzling and brown the pieces of pineapple you reserved. They look and taste delicious added in as a garnish.
Mid-week Pork Tenderloin Recipe This pork tenderloin recipe is in my “easy to go to” category. A pork tenderloin doesn’t take up much space in the freezer as its long and skinny and widely available and the spices could be in your cupboard. Sure you’d […]