Cookbooks are timeless, this I realised while browsing my cookbook shelf and pulled a copy of Nuevo Latino, authored by Douglas Rodriguez. Those were recipes from his now defunct Latin restaurant in NYC, Patria.

This book opened my eyes then to the delights of Spanish Caribbean flavours. It also reminded me that good cookbooks are always relevant. Some are simply written before their time. I am saying this because currently Spanish Caribbean chefs are blazing trails for themselves internationally using these same worthy flavours in much the same way. Enrique Olvera is one such brilliant chef whose restaurants Puyol in Mexico City and Cosme in NYC are world rated in the top 50 restaurants.

Latin and Spanish Caribbean flavours utilise bright, hot, sour and sweet flavours from plants, herbs and fruits. Tamarind, guava, limes, peppers, hot and sweet, onions red and white, cilantro, garlic, orange, pineapples, corn, rum are just some of the indigenous flavours that form the base of this very inspiring and delicious cuisine.

So the next time you are in the mood to cook and create, try coming out of your comfort zone and embrace some Latin and Spanish flavours.

Split roasted chicken with guava rum glaze

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1 4½ lb chicken, split into two, washed and cleaned

Marinade:

2 tbs red wine vinegar

4 cloves garlic minced

2 tbs fresh oregano, chopped or minced

2 tbs minced chives

1 tsp salt

1 tsp freshly-ground black pepper

2 tbs olive oil

Combine all the marinade ingredients and rub onto the chicken, taking care to get the marinade under the skin as well. Cover and refrigerate for about one hour or overnight.

Preheat oven to 400F.

Place the chicken on a baking rack and place in oven, cook for about 40 minutes until browned on both sides.

Baste chicken with guava glaze, turn and baste other side.

Do not leave too long in the oven with the glaze it will burn easily.

Guava rum glaze

1 cup guava paste

2 tbs ketchup

4 tbs white vinegar

2 tsp yellow mustard

1 tbs brown sugar

1 tbs molasses

¾ tsp cumin

¼ tsp each allspice and nutmeg

2 tsp grated onion

2 tsp minced garlic

4 tbs rum

salt to taste

2 tbs vegetable oil l

In a small saucepan, heat vegetable oil, add onion and garlic, stir to combine, add the rest of the ingredients, cook slowly until well combined and smooth.

Cook until bubbly.

Remove from heat and baste chicken.

Makes about 1 cup.

Refrigerate unused glaze, it would keep for up to 2 weeks

You can use this on grilled mahi mahi or kingfish fillets or Grilled steak as well.

Crabcakes with chilli-lime mayonnaise

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Chilli lime mayonnaise:

1 cup mayonnaise

1 cup natural unflavoured yoghurt

1 red bell pepper. roasted, seeded and pureed

1 tsp pepper sauce

2 cloves garlic, minced

1 tbs freshly-squeezed lime juice

1½ tsp chili powder

2 tbs chopped cilantro or chadon beni

2 tbs finely chopped