friederike's Reviews
4 recipe(s) reviewed. Showing 1 to 4Sort by: Title 
| Date | Rating
Caribbean Cooking ("Australian Women's Weekly")
By Susan Tomnay
ACP Publishing Pty Ltd - 2006
Baked Salmon Steaks : page 84
Delicious and quick, but too undecided, too flavourless. It could definitely have used more punch - fresh coriander? Lime zest? Salt?
useful (1)
Char-grilled Pork Chops with Herbs : page 48
It smelled wonderful when we put the pork chops in the pan, but unfortunately, very little of that smell translated into flavour. I tasted some garlic, but barely any herbs at all. I guess it might have been a god idea to let the pork chops marinate a while in the herb-mix, or alternatively you could serve some of the sauce (minus the garlic, in that case) along with the chops, but then uncooked.
Be careful with following the cooking time indicated; we must have had other pork chops than they, as ours were already dry after only half the cooking time.
useful (1)
Chicken with Caribbean Stuffing : page 38
Delicious, though the ingredients used didn't really have that much of an effect ont the chicken. Yet, it was very nice, and another way to serve chicken.
Our chicken was slightly smaller than required (roughly 1,2kg instead of 1,5kg) and yet we had to cook it for at least 1 hour and 25 min - next time I would recommend to start checking at 1 hour 15 min. Also, check if the chicken is really done before you flambée. There was too much stuffing, but as with most roast chicken recipes, you can add during the last half hour or so, and it doesn't do any harm to make extra stuffing.
We served it with Roasted Cauliflower with Raisins and Vinaigrette - while not ideal, it wasn't a bad match either (the cauliflower needed to be finished).
useful (2)
Grilled Mango Cheeks : page 102
Very simple, very delicious. I used only one large mango for the two of us, and ended up using 2tsp each of brown sugar and dark rum, just right. Because the cheeks were very large, I cut each into two 2cm/1inch thick slices.
If you really want to have the cheeks well grilled, you should remember to cut the cheeks straight of the seed, and not follow it's contour; if you don't the cut side of the cheek will be round and won't grill well. It sounds like such a simple thing, but of course I didn't realize it until I was grilling them :)
I didn't have any passion fruit pulp (of course not, it wasn't in the list of ingredients and I never read a recipe when making my shopping list), but I could see this going very well with normal vanilla ice cream or with creamy coconut ice cream, and possibly a few roasted coconut slivers... mmmh... I could even imagine flambeing this, though that would mean that you can only add the dark rum at the very end.
useful (0)