Fine Cuisine - July 2015

JULY 2015

THE WORLDOF ROTI

SANDWICHMAKEOVER

5 TIPS TOTRANSFORM DINNERSQUICK AND EASY RECIPES

5 SIMPLE WAYS TOUPGRADE YOUR SANDWICH

3FineCuisine | JULY 2015

Fine Cuisine is produced by Th e Nation Publishing Co. Limited; a subsidiary of Th e Nation Corporation, which is a member of the One Caribbean Media Limited (OCM) group of companies. For General Info email: fi [email protected]

Every eff ort has been made to ensure that the information contained within this magazine is accurate, however, Th e Nation Publishing Co. Limited cannot be held responsible for any consequences that may arise from any errors or omissions. Th is publication cannot be copied in whole or in part without the explicit permission of the Publisher.

©2015 Nation Publishing Co. Limited

C R E D I T S

Editor’s NoteSummertime, festival time, party time, they all have one thing in common . . . food. More specifi cally, quick meals. Whether you’re in party mode, entertaining socially or playing host as part of a seasonal business venture, the focus will be the same – easily prepared, aff ordable, tasty culinary treats.

At this time of year, Barbados becomes a melting pot of cultures, playing host to people from all climes who come to soak in all the island has to off er. In so doing, they discover the sights, sounds, and ever evolving tastes of the island. It’s a journey of discovery and rediscovery for locals too, encouraged as hosts and chaperones to explore new gastronomic experiences.

Dedicated foodies will testify that there’s more than meets the eye when it comes to cuisine in Barbados, and truth be told there are many foods available that aren’t typically Bajan or that don’t come to mind when we think about cuisine on this island. Barbados is an underrated hub/melting pot that off ers several options.

In this edition of Fine Cuisine, our menu is as diverse as the many off erings available on island. Call it a cohobblopot, if you will, featuring quick, easy to prepare healthy meals and drinks for the party menu or otherwise.

From the East, there’s the ever popular roti. From Italy, it’s pizza please.

We have fi nger foods that you’re sure to relish and share tips on how to prepare quick, healthy home-cooked meals, as well as off er suggestions on the appliances that’ll help get the job done.

Like sandwiches? Th en you’re sure to fi nd the article on preparing super sandwiches informative.

While party hopping, eating and drinking to your heart’s delight, do you ever think of what you’re doing to your belly? Fear not, inside there’s an interesting read on body types and eating for a healthy abdomen.

Th e food adventure awaits. Th ere are lots of new gastronomic experiences to discover on island. Partake and enjoy.

Publisher: VIVIAN-ANNE GITTENS

Editor: TYSON HENRY

Advertising Manager: PAULETTE JONES

Editorial Team: CORETTA JOE, ROSEMARIE LAYNE, NICK NUNES, WWW.TASTESLIKEHOME.ORG

Photography: ALYSON HOLDER (LOUD 87)

Design/Layout: IMAGEWORX

Advertising Executives: DEBBIE BRATHWAITE – TEL.: (246) 430-5518Email: [email protected]

DANIELLE BECKFORD – TEL.: (246) 430-5495Email: [email protected]

KELLY JOHNALLY – TEL.: (246) 430-5515Email: [email protected]

Advertising Coordinator: WENDEY DELANEY – TEL.: (246) 430-5517

Printers: PRINTWEB CARIBBEAN LTD – TEL.: (246) 434-6719

Tyson HenryEditor

4 FineCuisine | JULY 2015 4

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JULY 2015

THE WORLDOF ROTI

SANDWICHMAKEOVER

5 TIPS TOTRANSFORM DINNERSQUICK AND EASY RECIPES

5 SIMPLE WAYS TOUPGRADE YOUR SANDWICH

Roti prepared by chef Dane SaddlerPhotographed by Alyson Holder (LOUD87)

Breakfast Potatoes

Dwellings Dishes

Pizza Please

Roti Appreciation

Eat For Your Belly

My Kind Of Fast Food

Sandwich Makeover

Low-calorie Summer Cocktail Trio

Finger Food

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6 FineCuisine | JULY 2015

I am the kind of person who wants to wake up each morning and be surprised by what I fi nd on my plate for breakfast. While I am quite content to eat the same thing two to three days in a row for lunch or dinner, that is not the case when it comes to breakfast. I seek variety: savoury and sweet (more

savoury), heavy and light, liquid and solids. Here’s the thing, because I want breakfast to be a surprise and something diff erent daily, I fi nd that I cannot plan what I want to have for breakfast the day or night before, this generally results in me not having breakfast at all. If I am not rushing to get out of the house, invariably, I’ll have tea. Th e other day I got up and felt like eating potatoes for breakfast. Ah, a rare occasion that I actually knew what I wanted to eat for breakfast. Th ese potatoes were done cooking in under half an hour. I like that.

BreakfastPOTATOESPOTATOES

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3Th ere’s no particular recipe. All you need are potatoes, oil or butter if you prefer, salt and pepper. I used a dry all-purpose seasoning for my potatoes and fi nished them off with chopped chives.

1. Scrub or peel some potatoes and dice them.2. Heat a pan (cast iron works great) with two tablespoons oil until

smoking hot and add the potatoes to the pan and spread it out in an even layer. Do not touch it, let it cook for fi ve minutes to get brown on the parts that are in direct contact with the pan.

3. Meanwhile, sprinkle the seasoning along with some salt and freshly ground black pepper.

4. Toss the potatoes to let the other pieces brown. Let it cook for another fi ve minutes.

5. Cover the pan, turn the heat to low and let steam cook for 15 minutes. Remove the cover, shut off the heat, and garnish with chives or thinly sliced green onions.

TEXT CREDITS: WWW.TASTESLIKEHOME.ORGPHOTOS BY ©CYNTHIA NELSON PHOTOGRAPHY

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Prep Ahead Wash and chop produce staples immediately after you buy them. Use the Cuisinart Mini Prep Food Processor to chop up your veggies ahead of time. Th at way, cook time is much faster with all your veggies ready to go. Cut your protein into thin strips for faster cooking time too.

Plan Ahead Cook big batches ahead and freeze them. Investing in a good slow cooker like the Hamilton Beach Set & Forget can really be a lifesaver. Not only do you get delicious fl avour and tender meats; a slow cooker is perfect for someone with a busy schedule as you can just leave it to do its thing. It off ers big fl avour with low maintenance.

Organise and Declutter Your Kitchen Instead of having a number of diff erent gadgets that you don’t use, invest in some great multifunctional pieces like the Hamilton Beach Panini Grill. Th is awesome piece can be used for appetisers, delicious sandwiches, and even for making kebabs and burgers.

Embrace Leftovers & Transform Th em Reimagine leftovers into a whole new dish. Preserve last night’s dinner in airtight OXO Pop Containers for same day freshness. Introduce new and interesting fl avours with Stonewall Kitchen Sauces to turn your leftovers up a notch. Turn leftovers into a whole new baked dish by popping them into the Cuisinart Toaster Oven Broiler.

One Dish Dinners Cook one pot meals for easy prep and clean up. Most pasta dishes, for example, can be done by throwing all the ingredients into just one pot. Eggs are also a great dinner idea for a quick and healthy dinner and they always tend to be in the fridge for worry-free meal planning. Prepare a yummy omelette by adding in a little cheese, ham, and your favourite seasonings. Pick up our Simply Non Stick Omelette Pan Set and get cooking.

Even though dinnertime is a daily occasion, getting a fresh, hot meal on the table can sometimes feel like a challenge, especially if you’ve been working all day. However, you don’t need a full cart of ingredients or tons of time to make a delicious and

healthy dinner. When it comes to weeknight meals, there are three things every busy home cook must consider: the amount

of prep work the recipe requires, the time it takes to make, and the number of ingredients needed. Simply planning ahead and cooking for several nights at once can save time and money. Just because it’s healthy and nutritious doesn’t mean you have to skimp on delicious either. Check out these great tips for quick and healthy dinners and change your weeknight meals to wow!

5 TIPS TO TRANSFOMWEEKNIGHT DINNERS

Cuisinart Mini Prep Food Processor

Panini Press Gourmet Sandwich Maker

Set & Forget 6 Qt Slow Cooker

COPY AND PHOTOS COMPLIMENTS DWELLINGS


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Noodles & Minced Meat My Kind of Fast Food

Several years ago, I was introduced to ginger-scallion sauce and since then, it has become my go-to sauce whenever I want something tasty to eat, fast. Th ere is essentially no cooking involved in making the sauce, you simply grate, and/or fi nely mince the ingredients and pour hot oil over everything. Easy, right? Th e best part is that this sauce goes well with many

things – noodles (all types, including pasta), rice, boiled ground provisions, spread over thick crusty toast or even tossed with a garden salad. You can also serve it with seafood and poultry or over grilled skirt or fl ank steak. Grilled pork chops? Yeah, that too! My friend Nadini introduced me to these no-cook chowmein noodles and they come in two varieties – fi ne and broad; in this dish I used the broad noodles. Like the sauce, there is no real cooking involved. Just as you would pour boiling water over rice noodles to rehydrate them, the same process is involved here. You see what I am saying about fast food here? Most of the time I never include meat in my ginger-scallion noodles, I eat it just so and too much of it. However, the other day I had some cooked minced beef left over from another dish I made . . . I think you see and know where I am going with this. I simply heated a wok (or use any deep pan you have), drizzled in some oil, reheated the cooked mince, tossed in the ginger-scallion sauce and noodles, toss, toss, toss until everything was heated through and mixed together. Done.

SAUCE

• 4 to 6 scallions sliced thinly (white or purple and green parts)

• 2 tablespoons grated fresh root ginger

• 2 teaspoons grated garlic

• Finely minced hot pepper to taste

• 1 teaspoon rice wine, apple cider or white vinegar

• Salt to taste

• 6 to 8 tablespoons vegetable or canola oil

• 3/4 teaspoon toasted sesame oil (optional)

TO MAKE THE SAUCE

• Mix together the scallions, ginger, garlic, pepper, vinegar, and salt in a deep, heatproof bowl.

• Heat the oil until almost smoking hot and pour over the ingredients in the bowl and mix well with a fork.

• Add sesame oil if using and mix into the sauce. Set aside for ten minutes so that the fl avours can meld.

NOODLESUse any noodles of your choosing and cook according to package instructions.

ASSEMBLYToss the noodles with the sauce (depending on how much noodles you cooked, you may not need to use all of the sauce. Store the remainder in the refrigerator in an airtight container. It will last for a week).

ADDITIONSGround meat (beef, pork, chicken, turkey) and shrimp can be added to the noodle mixture as well as vegetables. Here’s what’s to do: stir-fry the meat or shrimp and vegetables, then add noodles and sauce, and toss to mix.

TEXT CREDITS: WWW.TASTESLIKEHOME.ORGPHOTO BY ©CYNTHIA NELSON PHOTOGRAPHY


5 Simple Ways to Upgrade Your Sandwich

SANDWICHmakeover BY CORETTA JOE

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A good non-stick pan is a must have in the kitchen.

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Email: [email protected]


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Small bites that off er unique presentations, with world fl avours that create conversation and an instant feeling of well-being. Finger foods present a healthy and refreshing, easy and sophisticated new approach to food styling for events. Whether

it is a product launch, business meeting, cocktail party, family get-together, party or any other social event, they provide less expensive and more fl exibile options when it comes to menu choices. With gourmet hors d’oeuvres such as quiches, pâté, caviar, and tea sandwiches which are suitable for formal events, and choices such as sliced fruits, carrot sticks, mini pizzas, fi sh cakes, brownies for the more casual celebrations, fi nger foods enable caterers to develop event menus that are suited to the venue and style of each celebration. Here we present a few house favourites from the fi nger food menus of our friends at Relish.

Melon SaladRelish salad skewers, with melon, goat cheese, and rosemary infused honey. Th e infused honey is the taste maker. Simply delicious.

Sushi trifl eSpicy tuna sushi, this deconstructed sushi captures all of the elements of the classic favourite, with a Relish twist of wasabi sesame cream, and toasted seaweed. Served in its own compact shot with a mini fork.

Beet & Buffalo Mozzarella Bruschetta with Relish GlazeBuff alo mozzarella is truly the vintage of the mozzarella family. Relish uses its quality gourmet speciality food items to add true international fl avour and quality to its fi nger food.

Salmon Tartare with Champagne FizzFresh St James Smoke House Scottish Salmon, mixed with an orange ceviche, dill, and champagne nectar fi zz. Relish combines traditional favourites with new world twists, the champagne nectar fi zz opens the palate as the orange ceviche gently marinates the gold medal winner from the St James Smoke House.

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PHOTOS COMPLIMENTS RELISH EPICUREA

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to a world of fl avours

Bite-sized tickets


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