This month’s Silver Travel Cook Club features a recipe for tilapia in chorizo salsa and saffron sauce inspired by sponsor Tradewind Voyages’ Icons of the Caribbean cruise.
And you could win a copy of Ainsley’s Caribbean Kitchen. Delicious feelgood cooking from the sunshine islands and all the recipes from the major TV series. Ainsley Harriott is nothing short of a cookery legend; a pioneer in quick and easy home cooking, he has hosted some of the UK’s most popular culinary series. Enjoy the flavour-packed food of the Caribbean with Ainsley as he rediscovers the food of his family’s heritage in over 80 varied and exciting recipes.
Tradewind Voyages – Icons of the Caribbean
Discover the Caribbean favourites of Barbados, Antigua and Saint Lucia, where exquisite beaches, national parks and historical treasures await on Tradewind Voyages Icons of the Caribbean cruise. Sail on board the world’s largest square-rigged sailing-vessel, Golden Horizon. A near replica of the 1913 built ocean vessel, France 11, she retains the charm, adventure and romance of an historic ship. At Tradewind Voyages, guests are taken on a voyage that connects them with the world and sea in all its forms, delivering a maritime experience, sailing where other ships can’t. The cruise leaves from Bridgetown Barbados on 16 December 2021, with voyage only prices from £1,799 pp (based on a double cabin and includes all meals and soft drinks – price subject to availability).
Recipe: Tilapia in chorizo salsa and saffron sauce
Preparation time: 10 minutes
Total time: 30 minutes
4 Pieces of tilapia fillet (approx. 150g per piece)
- 40g chorizo
- 1 large tomato – diced into small pieces
- ½ cup shallots – finely diced
- ½ garlic clove – minced
- 1 tsp capers
- 1 sprig parsley – roughly chopped
- 5ml lime juice
- 1 cup shallots – finely diced
- 100ml white wine
- ½ garlic clove – minced
- 150ml cream
- 100ml fish stock
- 1 pinch saffron
Pan sear tilapia and finish in oven depending on size
Dice the chorizo into small pieces and sauté until caramelised.
Add the onion and wait 30 seconds, then add the garlic and cook until onions are soft.
Remove the chorizo mix from the heat and add capers, tomato, and parsley.
Season with salt, pepper and a splash of lime juice.
Sautee aromatics and add wine to deglaze – reduce until dry.
Add stock and cream and reduce by half.
Add saffron and season.
Sauce should always be served aerated if possible.
How to win a copy of ‘Ainsley’s Caribbean Kitchen’
Love jerk chicken or curry goat, there are so many mouth-watering Caribbean dishes to choose from.
Simply add a comment at the end of this page to tell us about a Caribbean dish you have enjoyed and where.
Read more about all of our Silver Travel Cook Club recipes.