Caribbean feast- Karibialainen ruokafesti

photo (60)

Last weekend I had an amazing Caribbean influenced meal for lunch. I got so excited about those flavours that yesterday I decided to make my own version of this delicious meal. I was amazed how good our local supermarket was when I went to hunt some Caribbean ingredients, they had everything I needed for the jerk sauce and even a ready Jamaican jerk spice too. The supermarket had fresh pawpaws and mangoes and even plantains (cooking bananas!!!). Unbelievable!  Have to give points to English supermarkets after that! By the way, don’t get too worried if you cannot find cooking bananas, use regular ones.

My mum always keeps on telling me how different my taste buds are from hers as I love sweet meals and particularly I love mixing sweet and savoury flavours together. I know this is the case. If my dear Aussie husband goes and orders an English breakfast I choose always sweet continental breakfast for myself. I rather pass the savoury English breakfast and drink only coffee instead if I cannot get my muesli or croissant with some jam.

Caribbean cuisine is something I highly admire and adore. The flavours are fresh, sweet and unusual for Western palate. I have been quite hesitant to try to cook any Caribbean at home as I am not very  familiar with cooking it, only eating it. After last night’s feast I realised that in fact it is not hard at all. Some research online needs to be carried out but after that you can combine your own Caribbean meal. Here is mine: Jerk chicken, fried plantains, mango pawpaw salsa and chunky chips. I hope you enjoy it. My dear Aussie husband certainly did as I got requested to cook another one tonight!

Serving for two:

2 chicken thighs

Jerk Sauce:

3 spring onions roughly chopped

1cm size of fresh ginger

1 garlic clove

1/2 onion

1 red chilli deseeded

1/2 lime (juice)

2-3 tbs vegetable oil

1-2 tbs BBQ sauce

1 tbs dark sugar

1 tbs fresh thyme chopped

1/2 tsp all spice mix

1. Put all the chopped sauce ingredients into the food processor or blender and mix well.

2. Rub the sauce on chicken thighs and let marinade for 1-2 hours.

3. Cook in the oven in 180 celsius degrees in a baking dish on the top of the foil for 30min or less if cooked through. The last 5min raise the baking dish higher so that the skin gets crispier.

Mango Pawpaw Salsa:

1/2 pawpaw cut into tiny cubes

1 small mango cut into small cubes

1 red onion chopped

2-3 tbs balsamico

1 tbs sugar

1. Chop the ingredients and mix well together. Let sit in the fridge for 1 hour or so. The salsa gets sweeter!

Chunky chips:

3-4 big potatoes sliced to chip shape with skin on

4 tbs vegetable oil

1 tbs paprika

1 tsp salt

1/2 tsp white pepper

1 tsp black pepper

2 tsp onion granules

1. Mix together in a bowl and bake on a baking tray in 180 celsius degrees in grill section for 15-20min. The last 5min raise the temperature to the highest available degree (for me 240 celsius degrees) and cook for an extra 3-5 min to get really crunchy chips.


1 plantain

1. Slice the plantain and fry in oil on frying pan.

See the difference between ripe and unripe plantain. The darker the plantain and the more you see black spots the better and sweeter it will be!

plaintain ripeness

Serve the Caribbean feast by setting chicken thighs, chips, salsa and plantains on the plate.


Coconut rice noodle wok

ImageI have been enjoying cooking lately. I have been so excited to try all the new type of dishes I can make by using the ingredients I actually am allowed to eat. I have been using more quinoa, veggies, fish, seafood and all the nuts and berries. I will post a nice quinoa salad recipe for you soon but before that I want to share a simple but an absolutely delicious coconut wok recipe with you.

I have been happily surprised that my dear Aussie man even noted that he likes this new diet and is also excited to try new things. You know how easily you can get stuck with the same old same old and circulate the basic recipes you know.

Anyway cook this wok and you will love it. I served it to my father-in-law who has been visiting us in the UK.

1 regular onion

1 red onion

3 garlic cloves

1 red pepper

1 medium size zucchini

400ml coconut milk

200-300g  tail on king prawns

200ml of rice noodles (precooked)

bunch of fresh coriander

juice of half the lime

1 tsp lemongrass paste (or one stick)

1/2tsp ginger paste (or a small piece of fresh ginger)

1/2tsp salt

1 tbs sugar

1. Cut the onions and garlic and cook them in a wok until golden brown.

2. Add the coriander and juice of the lime. Cook for a little while.

3. Add the rest of the veggies. Cook for a while.

4. Add the coconut milk and all the spices. Cook and bring the coconut milk to boil. Reduce the heat.

5. Add the king prawns and rice noodles and cook until the whole wok is heated through.

Serve with beer! Enjoy!!!

Summer Time Menu

The following menu suggestion has been tried and recognized to be tasty! All the recipes you find on my blog! The recipe for the goat cheese stuffed guinea fowl is the same as the goat cheese stuffed chicken filets you can find in the category of main courses.

—Welcoming Toast. Some Cava. For Example: Some Cava for example: Marqués de Monistrol Selección Especial Brut—

Asparagus wrapped in Serrano Ham

—Wine suggestion. Some Riesling from Alsace area. For example: Gisselbrecht Riesling Tradition, Alsace, France

Goat cheese stuffed guinea fowl wrapped in bacon with Jerusalem artichoke purée

—Wine suggestion: Some Chardonnay. For Example: Alamos Chardonnay, Argentina—

Rasberry sorbet (-a mid sorbet to increase your appetite)

—Wine suggestion: Some Cava for example: Marqués de Monistrol Selección Especial Brut, Spain

Heavenly Chocolate Cheesecake

—Wine suggestion. Some sparkling wine (not too dry). For Example: Yellowglen Pink, Australia—

ENJOY! This menu suggeston fits well for beautiful light summer night!

Duck Menu

We had a girls’ night. It was a succes!!! Gourmet dinner and great company cheered us up in the middle of the darkness in November! This was the menu we created. It has been tested and well received. Everything goes so well together. No taste jumps over another. The night was crowned by all those amazing wines we tasted during this long four course dinner!

Finnish Swedish Gourmet Prawn Toasts

——-Moët et Chandon Rosé Champagne——

Pine Nuts hidden under the Goat Cheese -salad

——-White wine: Sylvaner, Alsace———

Duck Breast and Sherry Sauce with Sweet Potato-Apple Purée

——–Red Wine: Pinot Noir, France———

Prunes in Meringuecream -Toast for Finnish Winter

———Coffee and Cognac———–