To celebrate appearing on the cover of our special December food and drink special issue – and her somewhat gobsmacking shoot with Ellen Von Unwerth – Rihanna also decided shared some of her family recipes with Esquire.
So, to learn how to make mac n cheese, shepherd's pie or a rum punch RiRi-style, read on.
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1 Mac A Rih's
Serves 4–6
This was discovered by accident due to our gas running out halfway through making the original dish, but I fell in love with the taste and texture, so I've been making it to perfection ever since.
INGREDIENTS
• 450g small elbow macaroni
• Salt (to cook macaroni)
• 1 medium white onion, grated
• 1 red bell pepper, julienned
• 6 spring onions, sliced
• ¼ cup yellow mustard
• ¼ cup ketchup
• 1 ½tbsps Eaton's Jamaican Scotch Bonnet Pepper Sauce
• 900g Colby-Jack cheese, shredded
• 1 cup water
METHOD
Follow the directions on the package and cook the macaroni and drain in a colander. Leave a little of the water back in the pot, maybe a quarter cup or so. Place the macaroni back in the pot and return it to the stove. On a low flame, add the onion, bell peppers and half the spring onions and mix together with a rubber spatula. Once combined, add the mustard, ketchup and pepper sauce and mix together. Add the cheese a handful at a time and incorporate. If the sauce is too stiff, add more water to loosen to your desired consistency. Top with remaining spring onions and serve immediately.
2 Cod Fish Cakes
Serves 8
Small crispy bites of protein and carbs. It's a perfect snack when you don't want a heavy meal.
INGREDIENTS
• 225g boneless salt cod
• 2 cups vegetable oil (for frying)
• 2tbsps olive oil
• 4 thin slices of scotch bonnet, chopped fine
• 2 spring onions, chopped fine
• 2 garlic cloves, minced
• 1 medium white onion, chopped fine
• 2 sprigs fresh thyme, chopped
• 2 cups all-purpose flour
• 2tsps double-acting baking powder
• ½tsp onion granules
• ½tsp garlic granules
• ½tsp black pepper
• ½tsp old bay seasoning
• ¾ cup water
METHOD
Rinse the salt cod of any excess salt then place it in a pot and cover with cold water. Bring to the boil and let the fish boil for 5mins then pour off the water. Repeat the process two more times; pour off the water and set the fish aside in a bowl to cool.
Once cool enough to handle, flake the fish with the tips of your fingers. In a small pot, add the 2 cups of vegetable oil and heat to 325°F/163°C . (Hold on a low flame at this temperature until the batter is made.) Heat a small sauté pan and add the olive oil. Once the oil is hot, add the scotch bonnet, spring onions, garlic, onion and thyme. Sauté for 2mins and set aside.
In a medium bowl, sift the flour and baking powder, then add the onion granules, garlic granules, black pepper and old bay then add the flaked fish and mix together. Add all the veggies and half the water and mix together. The mixture should form a batter, but not too loose. Keep adding the remaining water a little at a time until you have your desired consistency. Adjust the heat to medium and with a teaspoon scoop the batter and with another teaspoon push the batter carefully off the spoon into the hot vegetable oil. Fry until golden, about 3–4mins, while turning. Serve with sweet chilli sauce.
3 Sweet Limeade
INGREDIENTS
• ½ fl oz juice of one lime
• ½tbsp brown sugar, or agave nectar
• 2 fl oz water
METHOD
Shake all together, pour over ice.
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4 Rum Punch
I'm Bajan, 'nuff said!
INGREDIENTS
• 2 cups coconut rum
• 1 cup brown rum
• 1 cup water
• 2 cups mango juice
• 1 cup orange juice
• 20 dashes bitters (Angostura)
• Nutmeg, grated
METHOD
Shake all together, pour over ice. Also garnish with grated nutmeg and bitters.
5 Rih's Garbanzo Bean (Chickpea) Salad
Serves 4
INGREDIENTS
• 1 cucumber, peeled and sliced
• 2 vine-ripened tomatoes, sliced
• 2 cups cooked garbanzo beans
• ¼ red onion, sliced thinly
• Salt and freshly ground black pepper
• 4tbsps extra virgin olive oil
• 4 large basil leaves, chiffonade-style
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METHOD
On a plate arrange the cucumber, tomatoes and beans. Add red onion and season with salt and pepper then drizzle the olive oil and top with basil.
6 Shepherd's Pie
Serves 6–8
A hearty dish that stands second to none when it comes to left-over food.
INGREDIENTS
• 6 large potatoes, peeled and cut in 2in dice
• 2tbsps salt
• 350g ground beef
(80/20 meat/fat content)
• 1tbsp Walkerswood Jamaican
Jerk Seasoning (or any other)
• ½tsp black pepper
• ½tsp onion powder
• ½tsp garlic powder
• 3tbsps olive oil
• 6 cloves garlic, minced
• 1 large onion cut in ½-inch dice
• 3 spring onions, sliced
• 1 red bell pepper cut in ½-inch dice
• 4 sprigs thyme, chopped
• ¼ cup ketchup
• ¼ cup chicken stock
• 2 cups sweetcorn kernels
• 120g unsalted butter, cubed
• 2 cups Colby-Jack cheese, shredded
METHOD
Preheat oven to 400°F/204°C. In a large pot, add the potatoes and salt, cover with cold water, set over a high heat, bring to a boil. Once boiling, lower to a medium heat and cook for approximately 10–15mins or until tender. While the potatoes are cooking, prepare the filling by seasoning the ground beef with the jerk seasoning, black pepper, onion powder and garlic powder. In a large sauté pan on a medium heat, add the oil. Once hot, add the ground meat and fry until golden. Once done, add the minced garlic, onion, spring onions, bell peppers and thyme to the meat and cook for 5mins. Add the ketchup and chicken stock and cook until the liquid thickens, add the sweetcorn and set aside. Drain the potatoes in a colander and place them in a bowl. Add the butter and mash together using a whisk. Season with a couple of sprinkles of black pepper and garlic powder. In an 11in by 7in glass baking dish, place one-third of the mashed potatoes in the dish and use a rubber spatula to spread evenly. Add the meat filling and spread evenly, then add the remaining potatoes to make a final smooth layer on top. Press down firmly on the edges to create a seal so the mixture won't bubble up. Sprinkle with cheese and bake for 10–15mins, or until golden brown.
7 Salt fish and callaloo
Serves 4
This is the healthiest Caribbean dish you will find in my kitchen.
INGREDIENTS
• 225g boneless salt fish
• 1 bunch callaloo, or 2 bunches of
fresh spinach, shredded
• 3tbsps extra virgin olive oil
• 2 garlic cloves, minced
• 1 medium white onion, diced small
• 2 spring onions, sliced
• 2 vine-ripened tomatoes, diced small
• 1 red bell pepper, julienned
• 2 thin slices of scotch bonnet, chopped fine
• 2 sprigs fresh thyme, chopped
• ½tsp garlic powder
• ½tsp onion powder
• ½tsp black pepper
• ¼tsp butter
METHOD
Place the salt fish in a pot of water and bring to a boil. Boil for 5mins and pour off the hot water, then repeat the process two more times. Drain in a colander and set aside to cool. Once cool enough to handle, flake the fish and set aside.
Wash and drain the callaloo in a colander. Pat dry and set aside. Heat a large skillet or sauté pan and add oil. Once oil is hot — but not smoking — add garlic, white onion, spring onions, tomatoes, bell peppers, scotch bonnet, thyme and sauté for 2mins on medium heat, then add the flaked salt fish. Add a couple of sprinkles of garlic powder, onion powder and black pepper, then add the callaloo. Cook fish with callaloo for 10–12mins or until all the water has evaporated. Add butter and a couple more sprinkles of onion powder, garlic powder and black pepper to taste. Serve as is, or with boiled white rice.
Pictures and recipes from Esquire's December food and drink issue, out now. To get Esquire delivered every month, check out our subscription offers.
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