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.
I have just tried redcurrants for the very first time. OK, that might be a bit of an exaggeration as I’m sure I’ve had a tart, cake or some other dessert topped with a couple of redcurrants but this is the first time, I’ve properly tried them. I’ve wanted to try them ever since I was five years old and I saw them in my mum’s The Cookery Year cook book, as they looked delicious and ever since then I’d wondered what they taste like.
Well, now I know. Redcurrants are surprisingly tart but still quite yummy and I managed to demolish the whole punnet in one sitting. Mr. D tried some too as he’d never eaten them before. Did he like them? Well, it’s quite hard to tell with him but he did say that he found the redcurrants to be quite sharp and didn’t scoff them the same way I did, so maybe it wasn’t such a big hit with him. Oh, well – all the more for me!
Redcurrants are related to the gooseberry – which might explain the tartness – and are native to western Europe, although there are similar species in Asia and North America. They’re available from July until September which means that I’ve only just managed to try them while they’re still in season. Despite their sharp taste, redcurrants are still slightly sweet enough to be eaten raw, although you’d obvious have to sprinkle them with sugar if you’d prefer them to be sweeter. They are quite rich in vitamin C and go well with other fruits and berries.
They are a surprisingly versatile fruit and can be served in a multitude of ways. They can be sprinkled with sugar and served with cream or frosted to decorate desserts and puddings. Redcurrants are also usually used as part of the mixed berries that go into making a delicious Summer Pudding. Because of their high levels of pectin, they make great jams and jellies that taste great with toast or accompanying lamb or game. That’s right – they go quite well with savoury dishes too!
So here are two quick and easy recipes using delicious redcurrants. Make these lovely delicacies before redcurrants disappear for another year!
SPICY RED ONION AND REDCURRANT RELISH
- 4 medium red onions
- 2 small red peppers,
- 1 bsp olive oil
- 2 red chilli,
- 2 large garlic cloves, chopped
- 2″ piece fresh ginger, chopped
- 300ml red wine vinegar
- 200g light muscovado sugar
- 1 1/2 tsp five spice powder
- 300g redcurrants, stripped from stalks
- Peel onions and cut into thin slices.
- Cut red pepper into chunks then mix with the red onion and oil.
- Fry for 5-10 mins over a high heat until lightly charred and softened.
- Remove from the pan and set aside.
- Deseed chillis and chop.
- Grate ginger and crush garlic before mixing with the chilli.
- Lightly fry chilli mixture before adding half the vinegar.
- Bring to the boil then simmer for 5 mins.
- Add the onion mixture plus the remaining vinegar, all the sugar, spice and 1 tsp salt.
- Bring to the boil then bubble away for about 5 mins until thickened.
- Add redcurrants and simmer for about 5 mins more, or until they have burst, but still have some shape and the liquid is syrupy.
- Remove and pour into a large heatproof jar. Cover and seal while hot. Keeps in the fridge for up to 3 weeks.
Taste great with sausages, cold meats and goat’s cheese.
ZESTY BERRY COMPOTE
100ml berry juice- any kind
2 tblspn. Crème de cassis
Zest of 1 lemon
1kg fresh/ frozen summer fruits (blackberries, raspberries, blackcurrants and redcurrants)
10 stems fresh redcurrants
1. Empty the jars of conserve into a large pan. Add the cassis and 200ml water. Heat until warm, then add the frozen fruits and heat for a few minutes until the berries are no longer frozen. Cool and chill.
2. Serve in glasses decorated with fresh redcurrants.
3. Also delicious served with cream, ice-cream or custard.