This is one of my compromise cuisine creations – an orange sauce with a hint of rum and dark chocolate. Tastes lovely with poultry but is also quite interesting together with “meatier” fish. As usual, I don’t really measure the ingredients, so you’ll have to tweak it a little and taste your way to your perfect blend.
- 2 cups of orange juice
- juice and finely grated zest from 1 orange
- juice and finely grated zest from 1 lemon
- dark chocolate (I love Green & Blacks Maya Gold) about 1/2 a bar
- spiced rum
- double cream
- salt & pepper to taste
- 1 tbsp arrowroot
- Bring the orange juice and squeezed lemon juice to boil and let it simmer until half the fluid remains
- Add dark chocolate, rum and the orange and lemon peel and leave to rest for about half an hour
- Bring to boil again and add a dollop of cream, salt and pepper to taste
- Mix 1tbsp arrowroot with the juice from the orange and add to the sauce
- Stir for a minute and allow the sauce to thicken
Serve the sauce on the side or pour it over the chicken. Looks lovely with a few thin slices of orange and some finely chopped orange zest for decoration.
Here’s a recipe for sweet(ish) plantains that can be eaten as a side when you have a BBQ or as a pudding with ice cream or something. The recipe is from one of the cooking programmes on BBC.
- 2 ripe plantains – the skin must be black
- 2 tbsp butter
- 2 tbsp demerara sugar
- 8 tbsp freshloy sqeezed orange juice
- salt & pepper to taste (optional)
- Peel the plantains and cut them crossways into 2.5 cm thick slices.
- Lay each plantain on a large sheet of foil keeping the slices together so it still looks like a whole plantain.
- Smear each plantain with butter – or just put little bits on top of them if the butter is hard – and sprinkle them with sugar.
- Shape the foil into a little boat around each plantain.
- Pour orange juice over the plantains
- If eaten with meat, you might want to grind some salt and pepper over them as well.
- Wrap the foil so that the plantains are completely enclosed inside. This can be done up to 24hrs before they’re to be cooked!
- Put foil parcels on the BBQ rack or in the oven and cook for about 30mins until the plantains are soft.
Chicken is an all-time favourite in this house. A friend of mine calls it the Black Man’s Trap and says chicken is the reason why there are no black superheroes. I don’t know about that, but I do know chicken is always chicken and a touch of mint gives it a special kind of umph!
- 4 chicken breasts
- 1tsp ginger
- 1tsp paprika
- 1tsp red pepper
- 1 lime
- 1tbsp oil
- 1 orange
- 0,5 cup sliced sweet onion
- 2 large cloves of garlic
- 1 large yellow bell pepper
- 1tbsp cornstarch
- 2tbsp chilli sauce
- 0,25tsp allspice
- 0,5tsp nutmeg
- 2sprigs (or more) fresh mint
- Dice the chicken, place it in a bowl and add ginger, paprika, red pepper and zest from the lime.
- Place in fridge for a minimum of 15 mins, but ideally over night.
- Heat oil in a skillet and add sliced onions, yellow bell pepper and crushed garlic.
- Fry al dente (roughly 3mins) and remove from heat.
- Put veggies on a plate for later.
- Heat skillet again and fry the chicken for 3-4 mins.
- Add the juice from the lime and the orange, 2tsp orange zest, chilli sauce, allspice and nutmeg.
- When liquid comes to a boil, add the veggies and the cornstarch.
- Let simmer for a couple of minutes until it gets the right sauciness (pun intended!)
- Add mint and serve over rice.