These are some of our fantastic recipes we have put together for you to enjoy
Bacchanal glazed salmon fillets
Where do I start with these Bacchanal Glazed Salmon fillets? I think I just said it all! I don’t know which was the best part: the juicy salmon with crisp and charred edges, or the flavour of this sauce. Who would’ve thought salmon and bacchanal sauce could go together so incredibly well?
You can’t go wrong with this glaze and this delicious meal really fast and ever so easy
to cook. It’s great as a midweek meal or for lunch prep so perfect for busy people
who enjoy quick freshly cooked healthy and tasty food.
- 2 salmon fillets (about 500g in total)
- 1 jar of Taino Bacchanal sauce
- Sea salt and freshly ground pepper
- Olive oil
- 2-3 knobs of butter, melted
- 1 tablespoon honey (optional)
- Fresh lemon or lime slices to garnish (optional)
- Finely sliced spring onions and chilli to garnish (optional)
1. Place the salmon fillets in a dish, season with salt and pepper and pour
some of the bacchanal sauce over them. Cover with cling film and set aside
in the fridge to marinate for at least 20 minutes or overnight if you have
2. Combine half of the jar of bacchanal sauce with the melted butter and two
tablespoons of water. If also you like your glaze sweet and sticky stir in a
tablespoon of honey. Set aside.
3. Place a large frying pan over a medium heat and add a splash of oil. When
hot, add the salmon, skin side down. Cook for 2-3 minutes until nicely
seared, and then pour in the bacchanal sauce marinade and cook for a
further minute or so, until the salmon fillets are opaque halfway up the
sides. Turn them over and cook on the other side for 3–4 minutes, basting
with the sauce so that the salmon is well coated. Add a splash of water if
the sauce is too thick.
4. Serve the salmon fillets on individual plates, spooning over any bacchanal
sauce left in the pan. Garnish with fresh lemon or lime, finely sliced spring
onions and fresh chilli slices (optional).
January 14th, 2021
The recipe that I have chosen is a winter family favourite and is my modern interpretation of the traditional Jamaican “Saturday soup”. Ital food is the plant-based diet followed by many in the Rastafarian movement.
Caribbean soups are usually full of chunky pieces of exotic vegetables like yam, eddoes and chayote squash. This recipe however, can be made with ingredients that you would find in your local supermarket, it’s quick, easy and yet packed full of flavour and healthy goodness. I hope that you enjoy it and that it becomes a favourite with your family as it has with mines.
- 3 Tbsps vegetable oil
- 1 Medium sized onion, peeled and finely chopped
- 2 Stalks celery, finely chopped
- 4 Cloves garlic, minced (or 2 tsp garlic puree)
- 1 Tbsp fresh ginger root, minced (or used ginger ready pureed)
- 1 Tsp dried thyme
- 1 Large knob of butter (used plant-based for dairy-free/vegan)
- 2 Tbsps brown sugar
- ½ Tsp ground turmeric
- ½ Tsp ground allspice/pimento
- ½ Tsp ground nutmeg
- 1 Tsp cayenne pepper
- 1 Large sweet potato or half a butternut squash, peeled and diced*
- 1 Courgette finely chopped
- 1 Large carrot (or 2 small), peeled and finely chopped*
- 1 Large parsnip (or 2 small), peeled and finely chopped*
- 2 L vegetable stock (from bouillon or stock cube is fine)
- 200 ml Coconut milk
- 1 Tbsp of Taino Passa Passa hot sauce (substitute with cayenne pepper, paprika or fresh chillies to taste)
- 1 Fresh hot chilli pepper (seeds removed), optional
- 50g/2 Handfuls of Fresh spinach, chopped
- Salt and black pepper to taste
- Finely chopped red sweet pepper to garnish (optional)
- Heat the oil in a large pot over medium heat. Fry onion and celery until just soft (should take only a few minutes) then add garlic, ginger, and sugar. Cook 5 minutes, until the onion is tender.
- Mix in carrots, parsnips, and potato/butternut squash and add the large knob of butter. Season the vegetables with the turmeric, allspice/pimento, cayenne pepper and nutmeg. Reduce the heat and cook everything down slowly for about 10 minutes to release the flavour from the root vegetables.
- Mix in courgette, Passa Passa hot sauce, fresh chilli (optional) and pour in the vegetable stock. Bring to a boil, reduce heat to low, and simmer 15 minutes, or until the vegetables are really tender.
- Remove soup from heat stir in spinach and coconut milk and using a hand/stick blender, blend the soup until smooth. You can continue to simmer the soup if you want it to be thicker. Season with salt, black pepper and extra Passa Passa hot sauce if you like you soups nice and spicy.
- Serve with crusty bread or corn tortilla chips and enjoy. This can be made in advance for dinner parties or if meal prepping and it freezes really well too.
January 14th, 2021