Another descendant? *g*
As I was idly browsing through the book section of Ebay this lunchtime, I suddenly stumbled across this. Is this another one of the clan, I wonder?
And yeah, I am very tempted to get it. If I haven't ranted to you about 'pirate stew', which me and my flatmate have been perfecting for several years now, and trying to make as 'authentic' as possible, then I should have. I made it forballincollig and her lovely husband when I stayed with them last year. I wonder if there's a variant of it in this book?
Just a quick idea of the recipe I use (I'm useless with quantities - I cook by eye and nose and instinct :D):
Belly pork rashers (because, duh, boucanier, anyone? I could never understand why anyone would make it with beef.)
Potatoes
Sweet potatoes
Parsnips
Red onion
Garlic cloves, whole
Fresh chillies, cut up small
Apple juice
Dark brown soft sugar, or half and half molasses and golden syrup
Fresh lime juice (at least one lime)
A generous glug of rum (or two)
Hefty splash of olive oil
Salt and pepper
CINNAMON (and/or mixed spice)
Peel veg and cut up everything into mouth-sized chunks. Chunks may vary in size depending on the capacity of your gob. Mix the whole lot together in an oven dish big enough to fit it all. Make sure there's enough liquid to just cover it. Put some foil over the top and stick it in the oven at about 200 degrees C for 30 mins, then turn it down and cook it slowly at about 160 for an hour and a half or so. Baste it and mix it around from time to time, and leave it uncovered for the last half hour if you want.
Yeah, this is what I refer to as jazz cooking *g* Make it up as you go along ;)