Home' Trinidad and Tobago Guardian : January 2nd 2016 Contents • Twitter: @GuardianTT • Web: guardian.co.tt
SATURDAY, JANUARY 2, 2016
4 tbsp instant custard
1 cup full cream milk
1/2 cup granulated sugar
4 cups fresh coconut milk,
(from 2 dried coconuts)
1 tin condensed milk
1 cup heavy cream
1 tsp vanilla
Combine custard powder,
milk, sugar and coconut milk
in a heavy sauce pan.
Heat gently, stir and cook
Cool, then stir in coconut
milk, condensed milk, cream
Pour mixture into an
icecream maker and proceed
according to manufacturers
appy New Year to all my readers, may
2016 bring love, light, health and good
food into your lives.
In light of the PM s address to the nation
this week I am optimistic that we can all
have a happy and satisfying year ahead. I have
always wondered why we have so many American
fast food restaurants on this tiny island? And why
do we offer so many foreign foods, fruits and veg-
etables in our grocery stores?
Often an apple is easier to find than a banana or
paw paw, grant it bananas too are imported but I
hold no grudge over the fruits and vegetables imported
for our neighbouring Caribbean islands.
I really do think that it s time Trinidadians and
Tobagonians buckle down and cut back on the foreign
foods that fill those baskets at the grocery. And cut
back on those fast food dining opportunities, it will
save you money and improve your health.
Fine food restaurants are also at fault, because
most ingredients utilised in those kitchens are import-
ed. Why can t they mirror the fine dining restaurants
around the world? (We are a copycat society).
Those top chefs adopt the farm to table style of
cooking; they develop relationships with farmers and
purchase the freshest in-season produce daily, this
then becomes the offering at their respective restau-
rants. The goodness of taste and quality that is derived
from locally grown foods is second to none. Our local
produce is delicious, healthy and very easy to prepare.
I have always preached the buy local, eat local slogan
and I do practice this in my home. I go to the market
on Sunday and buy all my vegetables, provisions,
and fruits for the week ahead; hence I enjoy fresh
local foods on a daily basis.
I buy my poultry at the local poultry shop and
avoid at all cost the imported cheap poultry that is
loaded with antibiotics and steroids. This poultry
that may feed your family ten times over will indeed
cause illness to you and your family in years to come.
I get fish at the local fish market and avoid frozen
imported fish. So don t be scared, embrace the oppor-
tunity to learn about our local foods if you have not
had the chance, take a cooking class, explore the
markets, and enjoy the bounty of our very own farms.
Remember the more we support our farmers the
more they can continue to support us.
Adding green mango to your fish curry
or tamarind chutney released a bit of
acidity into the curry which deepens the
overall flavour of the dish.
1 3 1/2 lb king fish sliced into one inch thick
Salt and freshly ground black pepper to
2 cloves garlic, minced
2 tbsp fresh herb marinade
2 tbsp vegetable oil
1 small onion, finely sliced
1 pimento pepper, seeded and chopped
1/2 hot pepper, chopped
2 tbsp curry powder
1/4 cup water
1/2 tsp fresh lime juice
1 green mango cut into eighths or 2 tbsp
1 tbsp chopped Spanish thyme or chopped
cilantro or chadon beni
Clean and wash fish slices, remove the
small whitish substance from the side of
Sprinkle slices lightly with salt and black
pepper, season with garlic and herb
marinade. Marinate covered in the
refrigerator for about 30 minutes.
In a medium saute pan heat oil and add,
onion, pimento and hot pepper, saute until
fragrant about one minute.
Mix curry powder with water and add
curry powder, stir to mix.
Add to pot, stir and fry until mixture is
very dry, then add the fish slices, and cook
for about four minutes on each side
basting frequently with sauce, cover and
simmer, the fish will release some juices,
cook for a few minutes more.
Steam mango for five minutes until
Add the green mango or tamarind and
simmer for about five minutes more.
The mango will be tender, taste and
adjust flavours, add Spanish thyme or
chadon beni cook for one minute more.
Remove from heat, adjust seasonings,
sprinkle with lime juice and serve.
2 ozs salted cod
2 tbsp vegetable oil
1 large onion, chopped
4 cloves garlic, chopped
1 hot pepper, seeded and chopped
2 pimento peppers, seeded and chopped
12 okra, sliced
2 tomatoes, chopped
2 cups rice
3 cups chicken or vegetable stock
1 cup coconut milk
Salt to taste
Soak salted cod in cool water for
about 30 minutes, drain and shred into
In a large sauté pan heat oil, add
onion, garlic and peppers
sauté until fragrant.
Add salted cod bits,
stir then add okra and
cook for about five
minutes. Add tomatoes
and stir well.
Add rice and turn to
coat rice grains with oil
Add stock, coconut milk
and stir to combine. Bring to a
boil, then cover.
Cook for about 20 minutes until
rice grains are tender.
Taste and adjust seasonings.
Serves six to eight
OKRA RICE WITH COCONUT
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