Being the cook book addict that I am, it gives me great pleasure to take part in this Blog tour for Chef Denis and his new cook book. What’s more, I get to share one of the recipes… which honestly looks perfect for the type of hot summer weather we’re having here in the Adelaide Hills right now – not quite the Caribbean, but it just goes to show you can bring the tastes of the French Caribbean to any part of the world! 😉
And so, here we go –
Stir up an authentic taste of the Caribbean at home with Chef Denis Rosembert’s first ever cookbook. The St Lucia born restauranteur lovingly curates his favourite dishes — from delicious jerk chicken to spicy mutton curry and sweet golden apple cake — for you to recreate, bringing the unique flavours and exotic aromas of the island — renowned for its seafood and exquisite chocolates — vividly to life in your own kitchen.
At his much-loved restaurant Chez Denis in Norwich, England, Denis Rosembert blends the eclectic cuisines of Africa, Europe and Eastern India that combine to make St Lucian food so rich and so special. His colourful, infectious, easy-to-follow recipes are the ultimate celebration of island life, food and drink and entertaining and will soon have you inviting friends and family round to experience your own taste of the Caribbean.
About Chef Denis
Denis Rosembert was born on the island of St.Lucia where he started training to be a
chef in 1973. After a couple of years he was invited to England to continue his training. Since then Denis has worked in various hotels and restaurants across Britain and America in the role of Commis, Sous and finally Head Chef. In 1989 he moved to Norwich, where after a brief stint working for the Sports Village, he finally realised his dream and opened his own restaurant Chez Denis.
Website – http://www.chezdenis.co.uk/
Twitter – https://twitter.com/Chezdenis1
Sweet Potato and Coconut Soup.
300g sweet potatoes
2 tbsp vegetable oil
1 stick of celery
1 medium onion
1 bay leaf
1 litre chicken or vegetable stock
25ml coconut milk
35ml coconut cream salt and pepper
Put vegetable oil in a pan and add celery, onion, leek, bay leaf and garlic.
Add diced and peeled sweet potatoes; simmer for 15 minutes on a low heat.
Add chicken stock or vegetable stock. Cook until the potatoes are soft but not over cooked.
Remove from the stove and blend the soup. Do not strain the soup. Return the blended soup to the heat, then add the coconut cream, and milk, bring to the boil. Remove from the heat after 2 minutes.
Add salt and pepper to taste. Ready to serve.