A game of two halves: British Virgin Island fish and fungi

Three momentous things happened yesterday. The first two, if we’re honest, didn’t grab us all that much. The first, of course, was the wedding of Prince Henry of Wales and Ms (why Ms?) Rachel Meghan Markle. We did watch the ceremony, but failed to get any more excited about it than we were before we started viewing. Don’t get us wrong, we love a good wedding – we just prefer it when they involve people we know. We can assume, however, that for Harry and Meghan, it was a day of two halves: the ceremony was very traditional and demure, and presumably the lunchtime reception hosted by HRH had a similar vibe, but word has it that the evening reception was perhaps more fitting for a couple that has never really fit the royal mould.

The second thing that everyone was going on about yesterday was the FA Cup final between Chelsea and Manchester United. As two people who have literally no interest in football, we’ve only just now found out the result (SPOILER ALERT). Given that the final score was 1-0 to Chelsea, it’s probably inaccurate to say that it was a game of two halves (because clearly hardly anything happened for 90 minutes, true of most football matches), but that idiom did originate in the sporting world, so it’s tenuously appropriate.

Most importantly though, was our foray into the cuisine of the British Virgin Islands, an archipelago in the Caribbean. The national dish of the islands is fungi, which is nothing to do with mushrooms and instead a combination of cornmeal and okra that is pronounced foon-jee and served with fish. We chose a recipe from the British Virgin Islands government website to allow us to experience it for ourselves. Continue reading

Advertisements

A winning combination: Faroese salmon with rhubarb

The Faroe Islands are located halfway between Norway and Iceland. As such, their traditional foods are along the same lines as those of their neighbouring countries: whale blubber and the like. However, the location of the Faroe Islands also seems to have made them a part of the Scandinavian nouveau cuisine revolution, which worked out well for us.

At first, a search for Faroe Islands recipes yields little more than fermented lamb, wind-dried fish, sheep’s head and stuffed puffins. After further digging, however, we also managed to unearth a cookery programme called Tareq Taylor’s Nordic Cookery. Tareq Taylor is a Swedish chef and restrauteur who made this series to showcase dishes inspired by travels to a range of Nordic regions. Although one of the dishes in the Faroe Islands episode was puffin and lamb tartar (eek), another one was salmon with rhubarb. Admittedly, this was still a combination we weren’t sure about, but it sure beat puffin, so our menu was born. Continue reading

In honour of beef: Anguillan pigeon peas and rice

Last weekend saw the tail end of Great British Beef Week (23-30 April). What we didn’t know until just now is that GBBW was founded by Ladies in Beef, ‘an organisation of female beef farmers who care passionately about British beef’, which is pretty cool in a ‘girl power’ sense. Another cool fact is that it was launched by Princess Anne (also known as HRH The Princess Royal), who isn’t just any old princess but is also Master of the Worshipful Company of Butchers. Who knew?!

However, if you’ll forgive us the use of a rather less progressive descriptor for a moment, Ash wanted a man-sized portion of beef on Sunday in honour of the occasion, which led us to The Hairy Bikers’ Meat Feasts and a recipe for Creole spiced beef. Conveniently, the next country on our list was Anguilla, a small Caribbean island with a national dish of pigeon peas and rice, which sounded like it would pair perfectly with the Creole beef. Sunday’s menu was set. Continue reading