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Archive for December, 2011


image cover of The Complete Caribbean Cookbook By Pamela Lalbachan

The Complete Caribbean Cookbook By Pamela Lalbachan

Pamela Lalbachan, a native of Guyana, here makes it possible for us to experience the islands without going island-hopping with her Complete Caribbean Cookbook. (For example, curry powder is widely used in Trinidad, Guyana and Barbados, while allspice is heavily consumed in Grenada.)

Lalbachan main objective is twofold: she first presents an historical overview of the two main regions of the Greater and Lesser Antilles; then she shares regional culinary delights, and she succeeded on both counts. The recipes run the gamut of a meal from appetizers through desserts, with each made from seasonal fruits, staple crops, spices and condiments, depending on the origin of the meal.

The dishes are simple enough even for beginners, providing the instructions are read and followed carefully. Lalbachan provides a glossary of foods and their substitutes, which can be readily found in most West Indian stores.

So whether you prefer “Pepperpot Soup,” dahl, “Mountain Chicken,” or “Jerk Fish,” Caribbean cuisine holds promise. This is a must in any connoisseur’s kitchen library collection… HAVE A MERRY CHRISTMAS EVERYONE!!!

BUY @ AMAZON.COMThe Complete Caribbean Cookbook By Pamela Lalbachan

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Chutneys differ from other preserves in that they can be eaten soon after making them, if you like. But they can also be stored for long periods as long as they are bottled in sterilized containers.

Perfect Chutney
1.When you make chutney for use immediately, always make extra for the store-cupboard.
2.The flavour of chutney improves with keeping.
3.Use jars with plastic or coated-metal lids; vinegar corrodes metal so chutneys must be covered with airtight, vinegar-proof lids. Vinegar will also evaporate through jam pot discs and cover.

Chutney Recipes

Tomato and Apple Chutney Recipe

To make (3kg or 6 ½ lbs) of Tomato and Apple Chutney, you will need 1.5kg(3lbs) cooking apples, 1kg tomatoes, chopped, 1.4kg onions, finely chopped, 5cm piece fresh ginger, peeled and grated, 1 ½ tsp turmeric, 750ml(1 ¼ pints) distilled malt vinegar, 350g (12oz) sultanas, 375g (13oz) light brown soft sugar.

Peel, core and chop the apples and put in a large pan along with the rest of the ingredients Bring to the boil then simmer for 1 ½ hours or until reduced and thick – there should be hardly any liquid left. While still hot, pack into hot sterilized jars, cover with a waxed disc and seal. Label and leave to mature for at least a month.

Plum Chutney Recipe

You will need 2kg (4 ½ lb) plums. 2 cooking apples, 2 red onions, finely chopped, 600ml (1 pint) red wine vinegar, 600g (1lb 5oz) light muscovado sugar, 1 tsp cloves, 1 tsp salt, 1 tbsp mustard. Makes 3kg (6 ½ lbs).

Halve, stone and roughly chop the plums. Peel, core and roughly chop the apples. Put all the ingredients in a large pan and cook over a low heat stirring until the sugar dissolves. Bring to the boil and simmer, uncovered, over a low heat for about 3 hours – until the mixture is thick and pulpy. There should be hardly any liquid left. Cool and use the chutney immediately, or pack into six sterilized 300ml (½ pint) jars, and seal and label.

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