Travel and food are two things I love. And one of the things I love about travelling is sampling all the local delicacies. So it’s no wonder that I’m addicted to a TV cooking show that combines my two favourite things. It’s no secret that I’m a big fan of cooking shows but World Kitchen hosted by Nici Wickes is refreshingly different. Not only does Nici whip up interesting and exciting dishes from around the world – and make it look so easy – but she takes viewers on a culinary adventure as she heads off around the world, visiting fantastic places and learning about the local cuisine. Nici then heads home where she recreates many of the dishes that she’s learned to make from the comfort of her own kitchen. Each episode usually sees her rustling up one main and one dessert from the country she’s just visited.
The New Zealand-born chef is an absolute joy to watch with her sunny personality, mile wide smile, abundant energy, and her enthusiasm for cooking just shines through. But Nici is not just a pretty face, and neither is she just another TV chef. As well as being a seasoned traveller, Nici is also a cookery writer, business woman, actress, motivational speaker, owner of a cooking school, business coach and runs workshops in leadership! Wow – does this lady ever sleep???
Nici has a multitude of fantastic recipes but I chose to include the dishes she made after her visit to Trinidad. I love the awesome flavours of Caribbean cooking, and I was famished just watching Nici cook these! But for more amazing recipes check them out here. And tune into World Kitchen if you can.
TRINIDADIAN CHICKEN CURRY
A delicious fusion of Indian and Caribbean flavours, this curry is perfect for those who prefer a milder, yet flavoursome, curry.
1 green capsicum, de-seeded and chopped roughly
1 stalk of celery, roughly chopped
3 spring onions, roughly chopped
1 bunch of fresh coriander (about 1 cup)
4 cloves garlic
1 tablespoon fresh thyme (or 1 teaspoon dried)
¼ – ½ cup water
½ teaspoon salt
3 Chicken Breasts – skin on, cubed
1 cup green sauce (recipe below)
2 tablespoons rice bran oil
1 onion, diced
1 teaspoon ground cumin
½ teaspoon turmeric
1-2 teaspoons garam masala
½ cup coconut milk
1 teaspoon mustard (optional)
½ teaspoon salt
¼ teaspoon black pepper
1 fresh mango, skinned and cut into 2cm cubes
Steamed rice and store bought roti
- Blend all ingredients for the green seasoning in a blender or food processor.
- In a bowl, marinate the chicken in the green seasoning.
- Meanwhile, heat the oil in a medium-sized, heavy based saucepan.
- Add the onion and sauté until soft then add the spices (cumin, turmeric, garam masala) and fry for 2-3 minutes until aromatic.
- Add the chicken and green seasoning and stir until coated in the spice mix and simmer for 7-10 minutes or until the chicken is cooked through.
- Finally add the coconut milk, mustard (if using), salt and pepper.
- Gently stir in the mango and heat through.
- Serve with rice and roti.
CARIBBEAN BLACK CAKES
This is one of my favourite cakes. One of the things I like about this cake is that the dried fruits are blended so you get the flavour but not the appearance. This is great for me because although I love which I’m not that keen on! This cake is usually served during special occasions in the Caribbean. Good reason to make every day a special occasion!
2 cups mix of raisins & currants
1 cup pitted prunes
1/2 cup rum
1 1/2 cups warm water
2 tablespoons aromatic bitters flavouring
150g unsalted butter
¾ cup sugar
1 cup flour
1 teaspoon baking powder
1 teaspoon mixed spice
¼ teaspoon grated nutmeg
2 tablespoons golden syrup
1 teaspoon vanilla essence
2 teaspoons lime or lemon zest
Prepare the fruit: Place the raisins, currant and prunes in a large bowl, pour in rum, warm water and bitters.
- Leave for the fruit to soak up the liquor while you make the batter.
- Preheat oven to 150 C.
- Grease a 12 hole deep muffin tin.
- Make the cake batter: In a large bowl, cream the butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well to incorporate.
- Add the dry ingredients (flour, baking powder, mixed spice and nutmeg), golden syrup, vanilla essence and lime zest.
- Mix gradually into the creamed mixture to form a batter.
- Set aside.
- In a food processor, pour the soaked fruit and juices and blend until thick and still a bit chunky.
- Now add the fruit puree to the batter and fold in until well mixed.
- Spoon batter into greased muffin tins.
- Bake for 30-40 minutes, until a skewer comes out clean.
- Serve warm with sour cream sweetened with brown sugar.
Easter’s here! Amid all the chocolate we’ll be scoffing, we’ll most definitely be sitting down to a special Easter meal of roast lamb like millions of other families up and down the country.
But this year I fancied an Easter lunch with a bit a twist. Rather than the usual minted roast lamb, I thought about serving a roast lamb with a jerk seasoning and served with roasted sweet potatoes. I remember watching Jamaican chef Virginia Burke on a food programme where she cooked a delicious looking jerk lamb; a contemporary take on the classic jerk chicken. I remember Burke saying at the time: “We have the best food in the Caribbean but nobody knows about it.”
And she’s absolutely right! I have been a big fan of Jamaican food – in fact all Caribbean – for years and I’m really surprised that it’s not more well known because I’m sure it would really take off in a big way – in quite the same way that Indian or Thai food has.
If you’ve never tried Caribbean food, you really don’t know what you’re missing. Try Virginia Burke’s recipe for jerk lamb with a yummy guava sauce. Gorgeous, gorgeous, gorgeous!
JERKED LAMB WITH GUAVA SAUCE
For the jerk seasoning
•6 spring onions
•2 scotch bonnet peppers
•1 tsp ground allspice
•1 tbsp thyme, chopped
•2 tsp ground cinnamon
•1 tsp nutmeg, grated
•1 tsp brown sugar
•1.5 tsp salt
•1 tsp freshly ground black pepper
•75 ml white malt vinegar, distilled
•1 tbsp oil
For the guava dipping sauce
•1 heads garlic
•1 tsp olive oil
•175 g guava jelly, or redcurrant jelly
•2 tbsp white wine vinegar
•1 tsp hot pepper sauce, (optional, for added heat)
For the lamb
•3 tbsp jerk seasoning
•2.5 kg leg of lamb, boned
•2 cloves garlic, crushed
•1 tsp parsley, fresh, chopped
•1 tsp coriander, fresh, chopped
1. Place the ingredients for the jerk seasoning into a blender and whiz to a thick paste.
2. Rub the jerk seasoning and salt thoroughly into the lamb. Cover and marinate in the fridge overnight.
3. Set the oven to 180C/gas 4.
4. Rub the crushed garlic on the inside of the lamb leg. Roll up the leg and tie in three places to secure. Roast for 45 minutes for medium rare – add about 15 minutes cooking time for well-done lamb.
5. To make the dipping sauce, cut off the top of a whole head of garlic. Pour over the olive oil, wrap it in foil and roast for about 15-20 minutes, until soft.
6. Squeeze the garlic cloves out of their skins and crush them in a saucepan. Add the guava jelly and white wine vinegar. Stir until the guava jelly has dissolved, add the hot pepper sauce (if using) and bring to a simmer. Cook for five minutes.
7. Allow the lamb to rest for 10 minutes before carving. Just before serving, stir the parsley and coriander into the sauce. Slice the lamb and serve immediately with the warm sauce.