Monthly Archives: May 2016

Pork and calypso bean stew

Serves 8

  1. 1-1/2lb pork shoulder, cut into 1in pieces
  2. 1 onion
  3. 4 cloves garlic
  4. 1lb calypso or black beans
  5. 5 epazote or 2 bay leaves
  6. 6 cups stock or water
  7. 1tsp salt
  8. 1/2tsp pepper
  9. 1/2tsp cumin
  10. 1/4tsp cayenne
  11. 1 red onion, chopped
  12. 4 radishes, chopped
  13. 1 bunch cilantro, chopped
  14. 16 corn tortillas
  • Brown pork and add to slow cooker.
  • Cook onion for 5 minutes. Add garlic and cook for 1 minute.
  • Add to slow cooker along with 4-10 and cook on low for 6-8 hours. Serve with 11-14.

Creamy Lemon Turnovers

Makes 12

  1. 2 sheets puff pastry
  2. 1 cup marscapnoe
  3. 4tb powdered sugar
  4. 2 tsp lemon juice
  5. 2 tsp lemon zest
  6. 1/4tsp vanilla extract
  7. 1 egg
  8. Sugar for topping
  • Cut each sheet into 6 squares. Divide 2-6, fold over and refrigerate for at least 30 minutes.
  • Cut vents, brush with egg and sprinkle with sugar. Bake at 375 degrees for 20-25 minutes.

Eel with coconut-saffron sauce

Serves 4

  1. 18oz eel, skin-on and cut into 2in pieces
  2. 1 garlic clove
  3. 1 lemongrass stalk
  4. 2 shallots
  5. 1in fresh tumeric
  6. 1/4tsp red pepper flakes
  7. 4tb olive oil
  8. 1/2 cup coconut milk
  9. 2tsp brown sugar
  10. 1-1/2tb fish sauce
  11. Pinch of saffron
  12. 1 scallion
  13. 8 peppercorns, crushed
  • Marinate 1-6 and 1tb oil for 20 minutes.
  • Cook in remaining oil skin-side down for 2 minutes. Flip and cook for 1 minute. Set aside.
  • Simmer 8-11 for 3 minutes. Add back eel and cook for 1 minute. Serve and top with 12-13.

Basque cake

Serves 8-10

  1. 7 eggs, 1 of them separated
  2. 400g caster sugar
  3. 540g flour
  4. 2 cups milk
  5. 1tb dark rum
  6. 21tb butter
  7. Pinch of salt
  8. 10g yeast
  • Whisk 3 eggs and 100g sugar. Whisk in 40g flour for about 3 minutes or until thickened.
  • Heat milk until beginning to simmer and remove from heat. Temper eggs with 2/3 of milk. Pour mixture into pot, place on low heat and whisk for 3-4 minutes.
  • Take off-heat, mix with rum and allow to cool. Cover surface with plastic and refrigerate.
  • Hand mix 6-7 with remaining sugar. Add 3 eggs and yolk and mix. Add remaining flour and yeast and mix thoroughly for 2 minutes. Knead smooth, wrap in plastic and refrigerate overnight.
  • Halve dough. Knead for 1 minute, roll out 1/4in thick, cut out a 9in circle and place in a 9in cake tin. Spread custard, leaving a 1/2in border, and top with remaining half of dough.
  • Mix egg white with 1tb water and brush top of cake. Use a fork to mark surface in a crisscross pattern. Bake at 400 degrees for 40 minutes.