![]() “When I was attending Fatima College, I moved in with my aunt in Woodbrook,” he explains. And as the website offers London residents the opportunity to “try before you buy,” I entered my contact information and was pleasantly surprised when, a few hours later, an amiable, bald-headed Trini named Michael Anatol appeared at my door with a personal delivery of miniature tester jars of his homemade product.Īnatol, who was born in London and raised in Port of Spain, first learned the secrets of cooking from a great-aunt during his teens. As most sauces available here are variants of Jamaican-style jerk marinade designed for barbecues, Memories of Maracas was an unexpected delight that immediately brought to mind the last time I limed on a beach in Trinidad.Ī quick glance at their website revealed that Deboss does not use artificial ingredients or chemical additives. It turned out to be a pleasantly flavourful concoction based largely on shadon beni, a relative of the coriander plant that is a mainstay of cooking in the southern Caribbean, but almost totally unknown in the UK. Dispensed from small glass jars decorated with homemade labels, Deboss Premium Caribbean Sauce was available in two varieties, one a “Very Hot Pepper Sauce,” the other labelled “Mild All Purpose.”Īs my nostrils registered the worrying presence of scotch bonnet peppers in the Hot, I opted to augment my fish with a dash of the Mild, which bore the legend “Memories of Maracas,” in reference to one of Trinidad’s most popular beaches. Regular applications of Seasol and PowerFeed in spring and autumn will keep the plant healthy and growing well.At last summer’s Notting Hill Carnival in London, a new pepper sauce was doing the rounds. It needs little water and does not respond well to low light or heavy wet soils. Plant in dry, well drained spots with full sun and good air movement. Add to the marinade: 2 tbs olive oil, 1 tbs lemon juice, 1 clove crushed garlic. Blend one or more of the following herbs, to taste: Greek oregano, BBQ thyme, rosemary and lemon verbena. Meat dishes can be greatly improved by using a marinade of Renaissance BBQ herbs. Health/Cooking/MedicinalĪll forms of thyme have a strong flavour when raw or used in dressings and marinades. Light meats such as poultry and seafood along with root vegetables and beans. Savory, rosemary, oregano, sage and marjoram. Harvest when fruit is full color Herb Attributes PositionĪn attractive small herb with white flowers and soft grey foliage that makes an excellent fragrant border plant for the herb garden. Remove side shoots and develop two or three main leaders. ![]() A small amount of dolomite lime after planting will make stronger plants. Feed regularly with Seasol and Powerfeed. Like all tomatoes it must receive a deep soaking when almost dry and should not receive overhead watering. Plant in an airy, sunny position in well drained soil or very large pots. Finely dice, mix finely chopped shallots, fresh pesto basil and extra virgin olive oil and place on lightly toasted Turkish bread then top with an anchovie for a special homemade bruschetta. For a classic rich sauce cook and mix with garlic, marjoram, sweet basil, diced shallots, and fresh pizza thyme. Like all tomatoes, Red Russian is high in the cancer fighting agent, Lycopene and also Vitamin C. Use with any good salad vegetable, Nasturtium flowers and mixed fresh herbs to make an attractive and tasty salad. Tolerant of cool night temperatures and ideal for cool climate gardens Flavours/Food PartnersĪ rich flavored tomato that partners well with Latin herbs like garlic, oregano, marjoram, rosemary and thyme. ![]() A tough and vigorous producer that needs staking.Īn attractive cultivar medium sized, scarlet red fruit that is full of flavour. A Russian heirloom that is an early producer. A popular crimson red medium tomato with great taste that tolerates low night temperatures, so it is ideal for cooler area.
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