Blog Archives
Cooking with Esther & Omega – Turmeric Chicken – Guest Appearance by Dominique Serafini
Ingredients:
- 2-small Onion
- 1-thumb size Ginger
- 3-Clove Garlic
- 1-1/2 tsp Turmeric
- 1-tsp Brown Sugar
- 1-cup Coconut Milk
- 1 -cup Cooking Cream
- 2-6oz -Chicken Breast (Grilled)
- Chive & Thyme
- Salt & pepper to taste
- 1-tsp lime juice
First things first, rules for the class: “There’s no homework, but plenty detention.” Guess that means you’re expected to be in the kitchen often.
In this cooking session at True Blue Bay Resort, the item on the menu was Turmeric Chicken. We were happy to have Dominique Serafini in class with us today, a French artist who recently did a piece commemorating the 50th anniversary of the Bianca C’s sinking. In this session he quickly did a sketch of Esther and Omega doing what they do best.
Preparation:
Blend or chop onion, ginger, garlic, and chive and thyme together to make sauce. Sautee in hot oil on low heat, add turmeric until yellow colour appears. In Grenada, tumeric is locally called “saffron”, do not add too much of it as it may turn out bitter. Add the sugar and continue sauteing.
Next, add coconut milk and lime juice and bring to a boil. While sauce is boiling add cooking cream, stir until sauce thickens. In another pot, over low heat, add strips of grilled chicken breasts and pour sauce over the chicken. Simmer until the chicken takes the colour of the sauce.
Quick Tip from Esther and Omega
The chicken can be substituted with fish or vegetables if you’re having vegetarians over for dinner!
Cooking Session: Cream of Christophine Soup with Ripe Plantain in Orange Ginger Juice
Cooking, oh lovely cooking. Thats the first thing that came to my mind when just about to write this blog then my taste bug start tingling. So far our cooking sessions are becoming more thrilling. The excitement and anticipation as to what Esther and Omega will cook today. In this session we can shocked with the combination of this meal. We wondered if this will taste good. First of all its Creame of Christophine Soup. Who ever heard of that. Also it will be served with ripe plantain in orange giner juice and garlic bread. Woi!
Now after the nerve wrecking experience of waiting to taste this dish we had to run to Esther & Omega and hug them because it was so delicious. Two thumbs up!! Using Christophine of the soup was a splendid idea. It has a unique smooth taste and the plantain complements. This dish is a perfect starter of a main course or a light lunch.
Guys you need to try this!!! Enjoy!!
Cream of Christophine Soup
Ingredients:
4 whole christophine
4 Cloves garlic
2 Onions
Chives & Thyme
Seasoning pepper
½ cup cream or evaporated milk
4 cups water
4 tbsp Oil
Salt + pepper to taste
Preparation:
Wash christophine then cut into halves remove seed then cut into cubes. Chop all seasoning and put aside. Pour oil in hot sauce pan; pour all seasoning and Sautee for
2-mins. Add christophine Sautee for 10-15mins, stirring occasionally add water and bring to a boil for 5-10-mins.
Set aside to cool and blend. After blending, put back into sauce pan (under heat) then add cream, salt & pepper to taste.
Serve hot with garlic bread.
Garlic Butter
Ingredients
2 packets blue band butter or your choice (salt or unsalted)
2 small head of garlic
Parsley (fresh or dry)
Preparation
Soften butter in mixture or let stand out to soften. Grate, process or blend garlic. Place soft butter & garlic in mixture and blend. Add fresh chopped parsley or dry, blend until creamy.
Ripe Plantain in Orange Ginger Juice
Ingredients
5 ripe Plantain
2 cups orange juice (sweetened)
¼ cup grated ginger
4 tsp Nutmeg Syrup & brown sugar
Preparation
Peel ripe plantain and cut in halves, then cut each half into two. Peel off ginger skin and grate on fine side. Bring orange Juice, syrup and ginger to a boil for 5-mins on slow heat. Place slice plantains in a baking dish, pour juice over plantain & cover with foil. Bake in oven for 20-mins (350 degrees).
