The Pepperpot Diaries: Stories From My Caribbean Table

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Add the vinegar, sugar, cumin seeds, peppercorns, bay leaf, and 3 1/2 tablespoons of water to a medium saucepan. Warm through over a low heat until the sugar has dissolved, stirring occasionally. Set aside to cool. Remove from the oven, remove the beans and paper and let cool slightly. Leave the oven on at the same temperature. Meanwhile, make the frangipane by beating the butter and sugar until pale and fluffy either in a stand mixer with the paddle attachment, or using an electric hand whisk. Beat in the eggs one by one. Add the almond essence, then beat in the ground almonds. Finally, fold in the flour. She then joked: “Can you imagine being in a car with one of your parents for ten hours a day over three weeks? We only had one argument!” took part in Eight Go Rallying: The Road To Saigon with her daughter Miquita Oliver. They drove a 1959 Morris Minor. [7] The story of food captured in this book will take readers on a journey around the melting pot of cultural influences, history and heritage that has uniquely shaped traditional and contemporary Caribbean cuisine. Through her travels in Antigua, Andi shares her deeply personal journey on reconnecting with the food she grew up eating – the flavors and ingredients that run through her heart and soul – and what the future might hold for Caribbean cookery. This book explores who we were, who we are, and where we’re going – all through the food we eat and the people we meet along the way.

The Pepperpot Diaries: Stories From My Caribbean Table

Replaced Prue Leith as permanent judge on the Great British Menu with Matthew Fort and Oliver Peyton, but then stepped away from the judge role and replaced Susan Calman as presenter [8] [9] This dish really came into being because mMy father-in-law, Lloyd, keeps asking me for rum and raisin everything, so this is for Lloyd. The gorgeous short pastry is from the mind of she who rules all baking, my niece, Phoebe Oliver. Came out right nice. The Pepperpot Diaries is Andi Oliver's long-awaited first cookbook. Showcasing both traditional and new recipes, cherished ingredients and vibrant flavours from across the Caribbean, let Andi Oliver take you on an exploration of identity and heritage as she shows you how to create simple yet sensational dishes that will bring the unbeatable flavours of Caribbean cooking to your table. People tried to get us to work together years ago, then somebody said, 'Do you want to drive across Asia together in a 1953 Morris Minor?' [for 2018 BBC2 series Eight Go Rallying: the Road to Saigon] It taught us patience with each other,” the TV host continued.To make the topping, melt the butter and oil together in a wide frying pan. Add the garlic and very gently soften over a low heat for around 4 minutes. Add the breadcrumbs and stir them through the oil. Toast for few minutes, then remove from the heat.

Oliver Series by Karin Slaughter - Goodreads Andrea Oliver Series by Karin Slaughter - Goodreads

For a while she went by her middle name, Denise, because it felt more like a white girl’s. “I felt like I was waiting for my life to start,” she says. “I knew it was going to happen, and I knew I just had to wait it out.” Lower the heat to medium-low, then add the onion and remaining garlic and chilli. Lightly sauté for 5 minutes until slightly softened. Add the curry powder and a splash of water – enough to form a paste. Gently cook for 2 minutes, being careful not to burn the spices. Do you think at this time, books are more important than ever in giving us inspiration and comfort? Regular panelist on The Kitchen Cabinet on BBC Radio 4 alongside Jay Rayner, Henry Dimbleby and Angela Hartnett Andi is mother to radio presenter, Miquita Oliver, who is known for presenting and hosting shows on BBC Radio 1, and she said they are in talks about presenting together again since hosting the BBC programme Neneh & Andi Dish It Up alongside Neneh Cherry.GH: Congratulations on the series! Why do you think it’s such a must-watch for people who love books? Mix together the diced mango and remaining lime zest and serve a little spoon of this alongside slices of cheesecake, or pile it on top of the cheesecake as well.

The Pepperpot Diaries by Andi Oliver | Waterstones

Wright, Katie (9 May 2023). "Andi Oliver on turning 60 and channeling her anger into power". The Independent. I love a second-day pot of curry, and this recipe is no exception – if you make a big enough pot it will see you through a couple of dinners in the middle of the week. This is also one of those many moments when you’ll be glad you took my advice to keep a big jar of green seasoning in the fridge.On the inside covers of her first cookbook, The Pepperpot Diaries, is a tapestry of photos of her sprawling extended family. She traces them with a finger. Here is her daughter Miquita, the TV presenter, with whom she’s made several shows; her Antiguan mother, now in her mid-80s, who lives upstairs, pictured with her father over the years: “Can you see she’s looking progressively more pissed off in each photo?” There are friends as close as family: the singer Neneh Cherry, with whom Oliver fronted the post-punk band Rip Rig + Panic. And what’s this? A photo of the Kanneh-Mason clan, the piano- and string-playing musical prodigies? “They’re my cousins!” The book is her origin story as well as a guide to a vibrant but under-represented cuisine: Caribbean cooking is the cooking of 700 islands, with India, China, France, Spain and Portugal all finding their way into the food.

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Put all the ingredients into a small saucepan with 80ml of water. Set over a medium-low heat and warm through, stirring now and again, until everything is melted and combined. Coldstream, Henry (10 February 2020). "Great British Christmas Menu 2020: Everything you need to know". SquareMeal. Heat the oil in a high-sided heavy-based frying pan or wok to 180C. To test whether the oil is hot enough, drop in a cube of white bread. If it bubbles straight away and goes golden, then the oil is ready for frying. Fry each piece of dough for just under a minute – be careful not to overcrowd the pan and fry just 1 or 2 at a time. The bara will puff up and become a gorgeous, light golden brown colour when ready. The story of food captured in this book will take readers on a journey around the melting pot of cultural influences, history and heritage that has uniquely shaped traditional and contemporary Caribbean cuisine. Through her travels in Antigua, Andi shares her deeply personal journey on reconnecting with the food she grew up eating - the flavours and ingredients that run through her heart and soul - and what the future might hold for Caribbean cookery. This book explores who we were, who we are, and where we're going - all through the food we eat and the people we meet along the way. Dress, Karen Millen; earrings & ring, Bukonla Crown; glasses, Jimmy Fairly; glasses chain, Frame Chain. Photograph: Phil Fisk/The ObserverThe Pepperpot Diaries is Andi Oliver’s long-awaited first cookbook. Showcasing both traditional and new recipes, cherished ingredients and vibrant flavors from across the Caribbean, let Andi Oliver take you on an exploration of identity and heritage as she shows you how to create simple yet sensational dishes that will bring the unbeatable flavors of Caribbean cooking to your table. The Pepperpot Diaries: Stories From My Caribbean Table, photography by Robert Billington ( DK, 27 April 2023), ISBN 9780241560211 Combine both the milks and the cream in a jug or cup and keep to one side of the hob. Gently melt the butter in a deep saucepan over a low heat. Add the flour and beat it into the butter with a wooden spoon. When the flour and butter are fully combined, keep stirring for around 4 minutes, then gradually add the milk and cream mixture, bit by bit, beating it in each time to keep the sauce smooth. Next, beat in just over half of the cheese mixture and all the mustard. Set aside off the heat.