Sunshine on a Plate (Hardback)

Shelina Permalloo (author)

£25.00

Hardback 224 Pages / Published: 20/06/2013

Publisher out of stock

Currently unavailable to order

Synopsis

In 2012 over 6.5 million viewers watched Shelina triumph in the MasterChef final: with her instinctive spicing and intense flavours, she brought Mauritian food to TV for the first time, inspiring legions of home cooks to try out her recipes at home. Mauritius is a melting pot of cultures and Shelina's food reflects that, encompassing Creole, French, Indian, African, British and Chinese influences. From Gajaks, street food such as chilli cakes and daal puri (flatbreads with split peas), to vegetarian chickpea and sweet potato curry and black lentil fricassee, there is an emphasis on freshness and subtle spicing. The island's French heritage can be seen in classic Mauritian dishes such as Lamb 'La Daube', aubergine toufe and king prawn rougaille. Many of the curries, pulses and rice dishes are vegetarian and gluten-free. Plus, from the 'Mango Queen', there are enticing desserts including mango creme brulee and spiced tea rum baba. Sunshine on a Plate showcases the food of this beautiful island in Shelina's unique home cooking. With family-friendly, time-saving recipes and beautiful photography on location in Mauritius, this book will make Shelina a true star of the cookery world.

Publisher: Ebury Publishing
ISBN: 9780091950811
Number of pages: 224
Weight: 893 g
Dimensions: 255 x 198 x 20 mm

MEDIA REVIEWS

"She is already being dubbed the new domestic goddess by fans and it seems Shelina Permalloo is firmly on her way to rivalling Nigella" * Daily Mail *
"Shelina Permalloo was the star of this year's MasterChef right from the start. And not just for her Nigella-esque voluptuous figure, or her apple cheeks and burnished skin. Her food, inspired by her Mauritian heritage, was at once enticingly exotic and reassuringly familiar." -- Xanthe Clay * Daily Telegraph *
"MasterChef normally favours erratic, eccentric mad scientist types, but Shelina was happy to stick with making the delicious Mauritian dishes that had John and Gregg raving [...] the food she served was exceptionally vibrant and elegant." * The Guardian *