Caribbean feast- Karibialainen ruokafesti

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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.


Fawlty Towers Walfdorf Salad

Anyone who has ever watched a lovely British TV-series called Fawlty Towers will remember the episode called Waldorf Salad. In this episode a fancy American comes to stay in the hotel and Basil seems to blow everything -like usually-. When eating in the hotel restaurant this American snob wants to have Waldorf salad, nothing else suits for him than this particular salad. He comes from New York and there ”one can find it anywhere”. But Basil is silly and not aware of this American side dish and keeps on asking: ”What is a Waldorf anyway, a walnut that’s gone off?”

Whilst being only an entertaining British sitcom this Fawlty Towers episode includes a small piece of history anyway. Waldorf salad is a legendary salad created between 1893 and 1896 at the Waldorf Hotel in New York City. The American is right, in New York you can find it anywhere since the end of 19th century. It landed a bit later in Europe.

Encouraged by this hilarious Fawlty Towers episode I had to try this famous salad. I made it last summer when our American friend was visiting us from New York. I thought it would be a funny thing to do. There are different variations of this salad, but the main ingerdients stay the same. I searched for the recipes and one that seemed to look good to me I tested. This salad is an extremely nice side dish for BBQ. We ate it at the summer cottage and liked it. It tastes quite mayonnaisy, even though it isn’t. Actually it is a very refreshing salad because of pineapples and youghurt. Maybe try it next time when having some BBQ?

Four portions:

1 celeriac ( in some recipes you find sliced celeri sticks)

2 apples

4 tbs cream

3 tbs mayonnaise

4 tbs youghurt

2 tbs lemon juice

4 tbs walnuts

1 dl pineapple slices

salt, white pepper, sugar

1. Combine cream, mayonnaise, yoghurt and lemon juice.

2. Cut the apple into small cubes and grate the celeriac.

3. Mix apple, grated celeri, pineapples and walnuts together. Add the mayonnaise mixture in it. Spice the salad with salt and pepper. Finish the taste with some sugar.

Serve it with a good steak!  You can get some variation in flavour by using celeri instead of celeriac!

Chicken à la Veronique -Flavours of French Vineyard

Chicken à la Veronique describes my love of France.

France, the dreamland of gastronomists with its sophisticated foodculture offers an unforgettable trip for food lovers. You can find only the best what comes to the cheese, wines, cakes, breads…

This sauce à la Veronique has the flavours from the wineries..It is velvety, smooth and as its best when served with some elegant white wine.

4 chicken fillets

2 tbsp butter

1-2 onions

2-2 1/2 dl dry white wine

2 1/2-3dl chikcen stock

1dl cream

1 package of green grapes

salt and black pepper

Cook the chicken fillets and put them for wait until the sauce is ready. Cook the onions. Add wine and cook until boils, then reduce the heat. Add chicken stock and cream. In the end, just few minutes before serving add the grapes, so that they stay a little bit crunchy still. Serve with the asparagus, rice and some nice white wine. Bon appetit!