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Tuesday 24th August 2021.

August 24, 2021

A big thanks to my guest in the 8’oclock hour this morning Alessandra González who is with us to talk about an upcoming event “Flamenco Infinito”. It is going to be this coming weekend the 28/29th August. More details and for tickets they can be got via the Teatro Pacific site.

Being a Tuesday it is time to continue with our Indian Cuisine with Feisty Foodie Sara. “We continue on the Indian train in the month of August with a Sweet Potato Chicken Curry….made in a slow cooker!  We talked a bit about making a curry in the slow cooker a couple of weeks ago, and here is a lovely recipe that warm and comforting.  I’ve paired this curry with a Keto-friendly Cauliflower Rice – Biryani Style.  This recipe can also be served with Basmati rice, if you prefer the real stuff!  Lol  Since you talked about Raita last week and we’ve already talked about some spicy recipes…a nice Traditional Raita acts as a nice cooling agent and compliments the food and adds creaminess.

For today’s cocktail, I want to pull out some of the flavours we’ve used in today’s recipes.  We’re going to make a Cucumber Mint Ginger Cocktail.  The ginger gives it a little heat, but the mint and cucumber offer a nice cooling sensation and pair nicely with our recipes.

Traditional Raita

½ cup plain yogurt

½ cup seeded English hothouse cucumber, thinly sliced then julienned

2 tablespoons fresh cilantro, finely chopped

1 tablespoon fresh mint, finely chopped

1 tablespoon fresh dill, finely chopped (optional)

2 teaspoons green onions, finely chopped

¼ teaspoon ground coriander

¼ teaspoon ground cumin

Salt to taste


Mix all ingredients in medium bowl. Season to taste with salt. Chill raita 3 hours (or overnight) covered, until ready to serve.



2 tsp. ghee

½ medium yellow onion, diced

3 garlic cloves, minced

1½ lbs raw chicken breast, 1”-1 ½” cubes

1 medium-large sweet potato, peeled and cubed

1 red pepper, sliced or diced

2 cups green beans, trimmed

3/4 cup organic low-sodium chicken broth

3 tbsp curry powder

1 tsp ground cumin

1 tsp ground turmeric

Pinch of cayenne (optional)

½ tsp salt, more to taste

1 (14 oz-can) full-fat coconut milk

Cashews, cilantro & cauliflower rice or basmati rice for serving


  1. In a small pan over medium heat, add the ghee, diced onion, and garlic. Sauté until onions are translucent.
    1. In the slow cooker, add the sautéed onions and garlic, chicken, sweet potatoes, red pepper, green beans, chicken broth, spices, salt, and pepper.
    2. Cook on low for 6 hours.
    3. Stir in coconut milk and cook on low for an additional 30-60 minutes or until hot. Add more salt to taste. If you’d like more curry flavor, add more curry powder to taste and more cayenne if you want more heat
  • Serve on top of cauliflower rice or basmati rice

Cauliflower rice (Biriyani style)


  • 1 head cauliflower, broken into florets
  • 3 tablespoons ghee (or butter)
  • 1 clove garlic, minced
  • ½ teaspoon cumin
  • ½ teaspoon ground coriander
  • ½ teaspoon garam masala
  • ½ teaspoon ground turmeric
  • ¼ teaspoon minced fresh ginger
  • 1 pinch cayenne pepper, or more to taste
  • salt and ground black pepper to taste
  • 1 lime, cut into wedges
  • ¼ cup chopped fresh cilantro, or to taste


Process cauliflower florets in a blender or food processor until broken into small pieces about the size of rice.

Heat ghee in a skillet over medium-high heat; add garlic and sauté for 1-2 minutes.

Add cauliflower rice, cumin, coriander, garam masala, turmeric, ginger, cayenne pepper, salt, and black pepper. Cook, stirring occasionally, until cauliflower is softened, about 10 minutes.

Remove skillet from heat and add lime wedges and cilantro.

 Cucumber Mint Ginger Cocktail


  • 1 small cucumber
  • Ice cubes
  • 6 thin slices peeled fresh ginger
  • 1 teaspoon sugar
  • 2 ounces gin
  • 4 ounces Pimm’s No.1 (optional)
  • Club soda, chilled
  • 2 lemon slices (for garnish)


Halve cucumber lengthwise; cut one half lengthwise into two spears and set aside. Slice remaining half; muddle in a cocktail shaker along with four ginger slices and the sugar. Stir in gin and Pimm’s (if desired). Strain into two ice-filled highball glasses; top with club soda. Garnish with remaining ginger slices, the cucumber spears, and lemon slices. Makes 2 servings.

Note:  If you can’t find fresh ginger try using ginger beer instead of soda.


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