All posts tagged: eating

Golden Patties: Can I take your order?

Is it too early to start talking about Christmas? It’s 6¬†weeks away…you can thank me later ūüėČ This might not come as a shock to many of you, but to those¬†planning on having a whole load¬†of hungry guests share their¬†personal space for at least 24¬†hours,¬†it might be a good idea to¬†start thinking about it¬†from now.   You might be wondering what Christmas has to do with the mouth-watering beef patties pictured above, well I won’t waste anymore of your time; I have been practising my hardest at making jamaican patties, (see my instagram page). Now I think I have mastered the taste and texture, for the first time ever…just in time for Christmas ūüėČ Could you see these golden patties on your buffet table or office party? Maybe you want a Christmas brunch without any hassle; I think these mini patties which fit neatly in the palm of your hand would do the trick. I’m working on some different flavours: pulled bbq chicken, feta and sun-dried tomato…what other combinations are there? I’d be interested to …

Puerto Rican Pineapple ‘Rum’ Cake

  This sweet and sticky dessert had me licking my fingers long after I’d finished eating it (a disturbing image I know). This is a dense, warm and crunchy cake (from the added pecan nuts) to share on a plate of vanilla ice cream or warm creamy custard. The creation of the ‘Rum’ syrup was a very think on your feet moment today; although I don’t drink, I really wanted to make this cake with the sweet sticky albeit rum glaze. I have eaten a few pineapple cakes in my time but they were either very dry or looked way too dated with the huge pineapple rings and ‘red eye’ of the cherry staring up at me.  No, it’s time pineapple cake had some refresher training. The ingredient combination for the ‘Rum Syrup’ work very well together, you get the warmth from the ginger and the spice from the cloves, the closest you may get to the real thing, if you want to substitute it that is. Lifting off the cake tin is the most exciting part of the whole …

Caramelised Onion & Greens Gratin

  Comfort food:¬† noun: comfort food; plural noun: comfort foods 1. Food that provides consolation or a feeling of well-being, typically having a high sugar or¬†carbohydrate content and associated with childhood or home cooking.¬† “Grandma always made the best mashed potatoes and gravy, they’ve become a comfort food for me”. This dish right here falls head first into this category. You can never grow weary of a good potato gratin…it’s actually very hard to make a bad one. All mistakes are gently smothered in a creamy cheese sauce sprinkled with herbs and bread crumbs. A perfect disguise for a tasty dish! That’s the beauty of comfort food though; it’s not so much the presentation but the warm taste and the memories…hm hmm mmmm! Let’s get started!            

Crispy Cornbread Waffles

When I was growing up, we had a large, cold, cupboard where we used to store dried peas, flour and rice, as these were stables in most of our cooking. Sometimes my mum would call me out of my day dreaming and ask me to go and fetch her the jar of Cornmeal which was stored in a large glass jar in this cupboard. In most cases it was to make cornmeal porridge which she’d mix with warm spices, a bay leaf and split with fresh milk for breakfast at the weekend. Oftentimes it formed cornmeal dumplings to add to the soup we traditionally shared as a family of six on Friday’s. Nowadays I use cornmeal for a variety of things: sometimes to add a crunchy texture to homemade burgers or breads. I also absolutely love it in Coo-coo (a dish I have yet to share on the blog…in time); as well as to make straight forward cornbread. Cornmeal flour comes in many textures, I tend to use the fine texture which still has a¬†grittiness …

Trini Sunday: Chicken Pelau Rice

Sunday morning I would wake up to sounds and smells. First it would be the sound of my mum singing in the kitchen and then the smell of fried bakes roasting to eat with the Buljol she had just prepared. Dad could be heard like a giant stirring around in the living room in his dressing gown and slippers, thumbing through his precious vinyl collection: “Which¬†would it be today: Mighty Sparrow or Mahalia Jackson?” His thoughts would soon¬†be interrupted by the crescendo of pots and pans crashing to the kitchen floor: I would picture Mum in my mind’s eye as I lay on my warm bed: bending down low and reaching far back to grab her precious pot which was usually stacked very badly (by one of us) behind or on top of smaller weaker pots, hence the clash of metal befallen on our sleeping ears. Then I would wait for her to cry out my name to come fix the problem (“Raaaaaaa-neeeee…”) Traditions are so important, they help solidify memories and reaffirm identities. The …

Chinese Pot Stickers

Ah! The day I discovered pot stickers: I was introduced to these fancy dumplings by a close Malaysian friend of mine who also shares my fascination with food from around the world. She told me about a restaurant off Liverpool Street in London called Ping Pong who apparently churned out these steamed parcels all day and night. It happened to be Chinese New Year 2013 celebrations that weekend, so when we discovered that Ping Pong were also throwing together ‚ÄėDumpling Classes‚Äô to celebrate the year of the Snake, we signed up straight away. In the end we didn‚Äôt end up going‚Ķpretty much how most of my adventures with my friend ended up, but I did manage to persuade another friend of mine to try the restaurant out.¬†Setting: Ping Pong Restaurant; In the midst of our discourse about the failing economy, social injustice and men our intense conversation was interrupted by these delicate yet crispy parcels correctly entitled Gyoza‚Äôs. Here begginneth my relationship with the Pot Sticker.