This recipe from Guadeloupe is best made with richly flavoured dark rum from the French Islands, but any good dark rum will do. This is from ” The Cooking of the Caribbean” by Elizabeth Lambert Ortiz.
Duck with Rum (4-6)
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Blog Archives
Chicken with Pineapple (6)
Poultry or meat dishes cooked with fruit are commonly found in the Spanish speaking islands of the Caribbean and indeed throughout Latin America. This practice originated in the Middle East, then spread to Spain when the Moors occupied the Iberian Peninsula. This is from Antigua and can be found in ” The Cooking of the Caribbean” by Elizabeth Lambert Ortiz.
Duck with Cherries (8)
A lovely recipe for when fresh cherries are in season from ” Sophie Grigson’s Country Kitchen”.
Elioti
This recipe for Cypriot Olive Bread is from ” The Taste of Cyprus” by Gilli Davies. It makes a 2lb loaf.
Baked Devilled Crab (4-6)
A very rich recipe for a starter, lunch or supper from Diana Henry. Serve with plenty of toast and a green salad.
Guinea Fowl in Raspberry Beer (2)
Here’s a more unusual recipe for this game bird from the ” Belgo Cookbook” by Denis Blais and Andre Plisnier. This is good served with sauted potatoes.
Mussels with Fennel, Cream and Pernod (1-4)
This is another recipe from the ” Belgo Cookbook” by Denis Blais and Andre Plisnier.
Mussels with Curry Cream Sauce (2)
This is from ” Belgo Cookbook” by Denis Blais and Andre Plisnier. Its a great source for recipes for Mussels ( and indeed other Belgian dishes) so if you eat shellfish and love them as much as i do I recommend hunting out a copy. Mussels are packed with minerals. high in protein and low in saturated fats so one of the healthiest foods you can eat. Enjoy.
Maacher Jhol (2-3)
A traditional light and spicy fish stew from Bengal where it would be made with hilsa or rohi. This is from “India with Passion” by Manju Malhi.
Potato Curry with Poached Egg (4)
This is from Rick Steins ” Coast to Coast”. The curried potatoes are only quite mildly spiced and he suggests serving this as a breakfast dish. You could always serve some Tomato Kasundi alongside.
Lalitha’s Chicken Curry (6-8)
A South African chicken curry based on a recipe passed down through many generations. I found it in ” Food Glorious Food”. Serve with boiled rice.
Tamarind Rice (4)
Tamarind Rice is a speciality of the high caste Brahmin people of Tamil Nadu and a high popular dish in Das Sreedharan’s Rasa chain of restaurants. The recipe is from his book “Fresh Flavours of India.”
Eggs in Red Lentil Curry Sauce (4)
An Anglo Indian dish from Madhur Jaffrey’s ” Ultimate Curry Bible”. Serve with rice, chutneys and relishes.
Chicken, Date and Lentil Pilaf (6)
Another favourite recipe from Diana Henry.
Murgh Malai (6)
A rich and creamy chicken dish from Madhur Jaffrey’s ” Indian Cookery”.