Soupe de mérou au tamarin et à l'ananas

Thé swahili Whether the sun is blistering or the snow is falling, Mozambique has the answer for you. Ginger – crazy ginger tea. The beauty of this drink is in the simplicity. There’s no long list of spices, as with Indian Chai (although, goodness do I love and adore a good cup of Chai). It’s purer than that. Every mug gently cradles steeped black tea and fresh grated ginger, topped off with creamy milk and sweet spoonfuls of sugar. Tacos d'agneau à l'ananas With tacos, I like to pile all the various elements on a big platter, so everyone can make their own. You can make the pickle a day or two ahead. Start with the pickle. Put one garlic clove, the lime zest, vinegar and 100ml water in a small saucepan on a medium heat, add half a teaspoon of salt and heat for two minutes, until simmering gently. Take off the heat, leave to cool, then tip into a medium plastic container for which you have a lid. Cut 150g pineapple into 4cm-long x 0.5cm-wide strips, and add these to the pickling liquor with the onion and red chilli.

Croquettes de poisson à la patate douce Makes about 7 average fish cakes Two kinds of fish cakes are popular in Barbados: deep-fried balls and pan-fried patties. This recipe makes lovely golden pan-fried patties. The sweet potato in these Bajan Fish Cakes is subtle and provides a great variation for those who don’t like a lot of heat. Vinaigrette à l'ail et au sirop d'érable Forget the bottled stuff: this zesty homemade Italian dressing is easy to make and packed with flavor. This zesty Italian dressing is my go-to weeknight salad dressing. It’s a classic oil and vinegar salad dressing with lots of garlic and a few surprise ingredients, like Worcestershire sauce and maple syrup. Sounds strange, I know, but it works. It’s a cinch to make, too: simply combine all of the ingredients in a jar, give it a shake, and you’re done. The recipe makes enough dressing for one large head or three hearts of romaine.

Porc épicé "Al Pastor" Serves 6 2 whole dried Ancho chilies, stalks + seeds removed2 whole dried Guajillo chilies, stalks + seeds removed1 cup (250ml) chicken stock4 large cloves garlic2 cups (500ml) pineapple juice1/2 cup apple cider vinegar1 cup (250ml) fresh orange juice1 tbsp brown sugar2 tbsp medium strength chipotle sauceGood pinch sea salt flakes crushed1 kilo boneless pork shoulder, excess fat removed, cut into 4-6 pieces 2 fresh corn on the cobs, leaves + threads removed1 fresh pineapple, skin + core removed2 long green (or red, or both) chillisLarge handful fresh mintChipotle sauce to serveFresh limes to serveCorn tortillas (optional)Sour cream (optional) Escabèche de poisson à la jamaïcaine Makes enough Escovitch topping for 2-3 meals. I’ve long adored the British tradition of dousing Fish and Chips with vinegar. In fact, I like to add enough vinegar for my fish to swim in. Sure, Keith won’t kiss me for days afterwards, but a girl’s gotta do what a girl’s gotta do. Well, this week I learned about Jamaican Escovitch, based on Spanish Escabéche.

Réduction d'ail vert get fresh recipes via email: I first made this recipe back in 2007, in the early days of this blog when all I had was a set of lime green dishes and a tiny kitchen with harsh fluorescent lighting. It was less than appetizing. Brochettes de kangourou mangue et ananas Grilled kangaroo is tender thanks to an overnight marinade Serves 10 The longer kangaroo ages, the stronger the flavor. If you like less gamey meat, purchase frozen kangaroo. To keep the meat moist and tender, marinate overnight and don’t cook too long. Poisson pané à la coco I like to do what makes sense. And in Nauru fish is the natural meal, considering beautiful, fresh fish can be found just two steps outside of most people’s doors. People love to eat it any which way – particularly on the grill, deep fried and pan fried. Today we’re doing a crispy coconut crusted rockfish – a fish native to the Pacific waters as a nod to our Nauruan friends.