This recipe is really from Anna Jones, but I’ve done my usual, which is to simplify and Sun Temple-ize. My friend Emma made it recently for her reading group dinner and I was intrigued, particularly by the butter bean topping, so I checked it out. […]
[youtube]https://youtu.be/whV88jiGdVg[/youtube] One of the best things about Christmas in St Lucia is celebrating by making delicious Pastelles. This West Indian tradition is treated as a family day and as Christmas approaches I remember just how much I love it. As festivities are drawing in closer […]
Two of the charming characteristics which endeared my father to many people were: one, he was an unshakeable patriot and as I write this it is Independence Day in St. Lucia, and two, he believed in the sanctity of family and did all he could to celebrate and support it. Any chance he got, he’d invite everyone over and just casually wave a hand at my mother and hey presto expect a lovely meal. Usually she complied. This meal was about exactly that. Celebrating family that is, not “hey presto”. I hadn’t had my whole family over to see our new home and what better way to do that than to share a meal. That’s why the proportions are so big.
I chose this opportunity to use the gigantic pumpkin that “Nick the bushman” had given me before Christmas. It sat on the kitchen step in the old house and made the big move with us, all the while waiting for Rosie to declare it ready to eat. Despite my worries that I would cut it open and find the middle rotten, she was right. It was perfect so I used it as the “bowl” to serve this delicious creamy meal, getting everyone to scoop a bit off the sides when helping themselves to the chicken. It worked a charm.
You may think because of the length of this post and the number of ingredients that this is a complicated dish. It really isn’t. It is in fact technically very simple so please give it a whirl as it is truly delicious. There were zero left overs for Mark and I the next day.
1. Before starting to cook, assemble the various elements of this meal. So, prepare the spices, chop the onions and chicken, blend the coriander, ginger and garlic, have ready both sorts of tomatoes, measure out the cream and yog.
2. Heat 1 tbsp each of the coconut oil and the olive oil and soften the onions. Add the coriander mixture and then the spices. Make sure it is all well mixed. Tip this redolent mixture into a bowl and set aside.
3. Heat the remaining oil and in batches lightly brown the chicken pieces. Try to do this on the highest heat as you don’t want to over cook the chicken at this point. Remove the chicken to another bowl.
4. Add the spiced onion mixture back to the saucepan. Add both sorts of tomatoes and the water and let simmer gently for 40 minutes. Keep an eye as you really wouldn’t want your labour of love to stick and burn. Add water if you feel its necessary.
5. Stir in the cream and yog and add salt and pepper.
6. Add the chicken to the sauce and let cook for another 10 or 15 minutes.
This Chicken Recipe Serves 14 people
2.5 kg (5.5 lbs) boneless chicken thighs (about 20 depending on size) cut into bite size pieces
1 tsp cinnamon
2 large onions finely chopped
2 tbsp coconut oil
2 tbsp olive oil
salt and pepper
In the UK it is possible to buy chicken thighs already boned. Not so in St. Lucia. There really isn’t a technique that I have discovered to do this job apart from using common sense, a very sharp knife and extreme caution where your fingers are concerned. You could of course leave the meat on the bone, but I think special-ness is worth it so I boned mine.
1 tsp cinnamon
1/2 tsp nutmeg
1 tsp garam masala
1 tsp turmeric
1 tsp cumin seeds
1 tsp fenugreek seeds
1 tsp cardamom seeds (about 15 pods)
Roast together the cumin seeds, fenugreek and cardamom seeds in a dry frying pan and grind together in a spice mill or pestle and mortar.
large bunch fresh coriander
large grated thumb ginger
4 cloves garlic
4 green chillies
Blend all together until as smooth as possible
1 can tomatoes (400 g, 14 oz)
3 or 4 large fresh tomatoes roughly chopped
350 ml, (1.5 c, 12 oz) water
200 ml (7 oz, scant cup) double cream
250 ml (8.5 oz, heaping cup) plain yogurt
It took an hour in the oven at 180ºC (350ºF) to cook the pumpkin. You do not need to do this step unless you too have a gigantic pumpkin that you want to use as a bowl.
This is seriously delicious. Not just yummy but grown up delicious!! The inspiration for this dish was the fact that I had a bag full of medium organic aubergines (eggplant) in my fridge from my friends Pattie and Pete Dillon who have a business here in St. Lucia called Plant Grow Eat. They produce all sorts of delicious organic leaves and vegetables, and kudos to them as we all are aware how difficult farming is anywhere, far less in a developing country. Big up!!
600g aubergine/eggplant (4 med sized)
6 tbsp olive oil
150g brown lentils
2 medium onions
4 cloves garlic
1 medium to large bell pepper (mine was yellowy green)
411g can tomatoes
200ml wine (red or white)
100 ml water
2 tbsp chopped parsley
1 tsp cinnamon
Start by slicing the aubergine into rounds about 1 cm thick. Arrange them on a roasting sheet with 4 tbsp of the olive oil and turn them so that each receives an equal amount of the oil, which it will thirstily drink up on each side. Cook in the oven at 200°C (400°F) for 20 minutes or so or until they are brown and cooked through.
While the aubergines are cooking, soften the onions in the remaining 2 tbsp of oil, then add the garlic and pepper and cook for another few minutes. Pour in the can of tomatoes, the wine and the water. Stir and when thoroughly mixed, tip in the lentils. Check at this point generic gabapentin manufacturers that there is enough liquid and keep checking throughout as lentils too are very thirsty. Cook covered until the lentils are soft but not mushy. Add salt to taste, and mix in the cinnamon and parsley at the same time.
While the lentils and the aubergines are busy, prepare the topping by simply whisking together the ingredients in a separate bowl. Eliminate the parmesan for the vegan option.
350g firm tofu
good grating of nutmeg
100g parmesan (add for vegetarian option)
salt and pepper
100 ml tahini
1 small garlic clove pressed
50 ml water
juice half lemon
I love to make tahini sauce because first Mark loves it slathered over all sorts, but also because it does this magical thing of getting thick when you whisk the water into the tahini. Its as simple as that…..you just whisk everything together. Gauge the amount of water you pour in by how thick you want your sauce.
Once all 4 of your components are ready, layer starting with the lentils, followed by the aubergine and topped off with the tofu. Bake in a 180°C (350°F) oven for about 20mins until the tofu is just starting to get a little bit brown. Doesn’t need much. When you have lovingly dished this up, confident that you can convert any carnivore, pour over a heaped tablespoonful or so of the tahini sauce and serve with a flourish.
Ingredients 1 whole fillet of Grey Snapper (approx 750 g). Any fillet of fish would work beautifully with this sauce. 1 quantity Creole Seasoning 1 lemon or lime salt and pepper Method Cut the fillet into the serving size you want, though the smaller you […]
I’m sure many of you have come across “Creole Seasoning” Its kind of a general flavouring associated with the Caribbean especially the islands which were colonised by France at one point or another. The word Creole simply means a person born in a colony of […]
I absolutely love spinach and use it quite a lot in my cooking. It is super good for us and is pretty and tastes great. What’s not to love? The photo above is of just one of the vines I have growing in my vegetable patch. I can, and often do, when wondering what to cook on a particular day, just go out there and harvest enough to feed 3 people because it grows so rampantly. Only trouble is the “beasties” also love it and I am reluctant to use anything chemical to control them, so…..we share.
Approx 1 kg fresh spinach finely chopped
3 medium onions
3 cloves garlic
3 small red chillies finely chopped
115 g (1 cup) finely chopped walnuts
350 g firm tofu, composition medicament neurontin chopped small
170 g (1 ½) cups wheat germ
75 ml (1/3 cup) dry sherry
1 tblsp Worcestershire sauce
3 tbsp Olive oil
salt and pepper
Select a very roomy, deep pan like a wok. Chop onions, garlic and peppers in the food processor first and then start to soften in the olive oil. Chop the spinach in 2 or 3 batches and when the onions are translucent, add to the pot. Finely chop the walnuts and go ahead and add this and all the other ingredients and mix thoroughly. Heat until everything is properly mixed.
Share between 2 loaf pans or 1 large casserole dish and bake for 45 minutes or until firm in 180°oven.
Serve with a dollop of tahini sauce.