Caribbean · Sauce

Orange, Chocolate and Rum Sauce

duck-orange

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.

Ingredients:

  • 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

Directions:

  1. Bring theĀ  orange juice and squeezed lemon juice to boil and let it simmer until half the fluid remains
  2. Add dark chocolate, rum and the orange and lemon peel and leave to rest for about half an hour
  3. Bring to boil again and add a dollop of cream, salt and pepper to taste
  4. Mix 1tbsp arrowroot with the juice from the orange and add to the sauce
  5. 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.

Caribbean · Desserts & Puddings · Side Dishes · Vegetarian

Perfect Plantains

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.

Ingredients:

  • 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)

Directions:

  1. Peel the plantains and cut them crossways into 2.5 cm thick slices.
  2. Lay each plantain on a large sheet of foil keeping the slices together so it still looks like a whole plantain.
  3. Smear each plantain with butter – or just put little bits on top of them if the butter is hard – and sprinkle them with sugar.
  4. Shape the foil into a little boat around each plantain.
  5. Pour orange juice over the plantains
  6. If eaten with meat, you might want to grind some salt and pepper over them as well.
  7. Wrap the foil so that the plantains are completely enclosed inside. This can be done up to 24hrs before they’re to be cooked!
  8. Put foil parcels on the BBQ rack or in the oven and cook for about 30mins until the plantains are soft.
Caribbean · Chicken

Chicken w Mint

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!

Ingredients:

  • 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

Directions:

  1. Dice the chicken, place it in a bowl and add ginger, paprika, red pepper and zest from the lime.
  2. Place in fridge for a minimum of 15 mins, but ideally over night.
  3. Heat oil in a skillet and add sliced onions, yellow bell pepper and crushed garlic.
  4. Fry al dente (roughly 3mins) and remove from heat.
  5. Put veggies on a plate for later.
  6. Heat skillet again and fry the chicken for 3-4 mins.
  7. Add the juice from the lime and the orange, 2tsp orange zest, chilli sauce, allspice and nutmeg.
  8. When liquid comes to a boil, add the veggies and the cornstarch.
  9. Let simmer for a couple of minutes until it gets the right sauciness (pun intended!)
  10. Add mint and serve over rice.