Home' Trinidad and Tobago Guardian : December 20th 2014 Contents French gourmets have traditionally
shunned hot, spicy food---so they may be a
little piqued by a study indicating that
curry-loving men have higher testosterone.
Scientists at the highly-respected Uni-
versity of Grenoble have published a report
suggesting that regular consumption of
chili peppers may raise levels of the hor-
mone, which is believed to make men more
adventurous, enterprising and sexually ac-
Laurent Begue, one of the authors of the
study, said: "These results are in line with a
lot of research showing a link between
testosterone and financial, sexual and be-
The research paper, titled Some Like It
Hot, is to be published in the US-based
journal Physiology and Behavior.
Professor Begue said 114 men aged
from 18 to 44, living in Grenoble, in south-
eastern France, had taken part in the
Their testosterone levels were meas-
ured from saliva samples and they were
presented with a plate of mashed pota-
toes and invited to add chili sauce to taste.
Those who added the most hot sauce had
the highest testosterone.
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1 31/2 to 4 lb chicken
1 tsp minced garlic
2 tbsp olive oil
2 tbsp minced fresh chives
6 tbsp fresh French thyme
2 tbsp wine vinegar
1 tsp freshly ground black pepper
Combine all ingredients and rub onto
chicken, refrigerate until ready for use.
Giblets from chicken about 1/3 cup minced
liver and gizzards, washed with lime juice.
2 tbsp vegetable or olive oil
4 cloves garlic
1 large onion, finely chopped
1/2 cup chopped chives
2 pimento peppers, seeded and chopped
1 hot pepper, seeded and chopped
1/3 cup fresh thyme
2 cups, fresh bread crumbs, un-toasted
2 tbsp raisins
1/4 cup grated cheese (optional)
1/4 cup chopped parsley
1/2 tsp freshly ground black pepper
Preheat oven to 350F
Mince two cloves garlic and combine with
black pepper and salt, add to minced
Heat oil in a large sauté pan; add garlic
and onion, sauté until fragrant.
Add giblets and sauté until brown in
colour. Add chives, pimento and hot
pepper, and thyme. Stir and fry for four
minutes until all the herbs become
Add the breadcrumbs and raisins, stir to
combine, gradually add a small amount of
chicken stock at a time. Stir until stuffing
Add cheese and parsley, stir.
Taste and adjust seasonings. Cool.
Preheat oven to 375F
Stuff bird with stuffing, close cavity with
toothpicks or string.
Rub bird with butter, bake for one hour
basting with pan drippings occasionally.
Remove bird from oven when juices from
meat runs clear when checked with a
metal or wooden skewer. Remove stuffing
Christmas is upon us
once again, an
opportunity to eat all
our delightful traditional
foods. But not everyone enjoys
he traditional roasted, stuffed
urkey on Christmas day.
My motto is: if you re the
cook, cook what you like. There
are options for those who prefer
not have turkey, a simple roast-
ed and stuffed chicken is a great
option as is lamb or even fish.
Try some different sides to
spice things up a little and don t
forget to add some creative sal-
ads to complete your menu.
Happy Christmas to all!
Men who like spicier food are 'alpha males'
4 lb leg of lamb, bone in
2 tbsp Dijon mustard
8 cloves garlic minced
4 tbsp red wine vinegar
2 tsp coarsely cracked black pepper
2 tbsp chopped fresh rosemary or one tbsp.
2 tbsp olive oil
2 tsp salt
In a food processor combine garlic, vinegar,
mustard, pepper, rosemary and olive oil,
process until combined
Rub marinade over lamb, cover and
Before roasting remove lamb from
refrigerator, bring to room temperature, rub
salt over lamb,
Preheat oven to 375F and roast lamb for 1
to 11/2 hours or until done.
Lamb is usually at its best when a meat
thermometer inserted in the thickest part
Allow roast to rest for 15 mins before
4 lbs provision (dasheen yams, sweet
potatoes), peeled boiled and cut into cubes
1/3 cup red wine vinegar
2/3 cup olive or vegetable oil
1/2 tsp paprika
1/2 tsp oregano
1 tsp minced garlic
1/4 cup minced parsley
1/4 cup diced celery stalks
1/4 cup chopped fresh chives
1/4 cup diced sweet red bell pepper
1 tbsp Dijon mustard
Salt and freshly ground black pepper to taste
Combine dasheen with pepper, celery, chives
and parsley, oregano, paprika.
In a small bowl combine oil with vinegar,
Dijon, garlic, salt and black pepper, blend to
make a thick emulsion.
Combine with dasheen toss to coat evenly.
Garnish with parsley, refrigerat
• Serves 10
ROASTED STUFFED CHICKEN
MIXED PROVISION SALAD
GARLICKY ROASTED LEG OF LAMB
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