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.
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.
A lovely recipe for when fresh cherries are in season from ” Sophie Grigson’s Country Kitchen”.
This recipe for Cypriot Olive Bread is from ” The Taste of Cyprus” by Gilli Davies. It makes a 2lb loaf.
A very rich recipe for a starter, lunch or supper from Diana Henry. Serve with plenty of toast and a green salad.
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.
This is another recipe from the ” Belgo Cookbook” by Denis Blais and Andre Plisnier.
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.
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.
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.
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 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.”
An Anglo Indian dish from Madhur Jaffrey’s ” Ultimate Curry Bible”. Serve with rice, chutneys and relishes.
Another favourite recipe from Diana Henry.
A rich and creamy chicken dish from Madhur Jaffrey’s ” Indian Cookery”.