Ingredients:
2 lbs. large fish (snapper, etc)
1 onion (sliced)
1 tbsp. butter
1 tbsp. flour
water or stock (to thicken)
salt & pepper (to taste)
oil for frying
Instructions:
Prepare the fish cutting it crosswise in 1" thick slices. Fry it lightly. Make brown sauce by frying onions in butter and adding flour slowly until brown. Add enough water or stock to thicken, add salt and pepper to taste. Place the fish in a deep frying pan and pour the brown sauce over the fish. Allow to simmer for about 15 minutes, turning the fish once. Serve hot alone, over peas & rice, white rice or pasta.
Caribbean Foodie Recipes
~ a tasty collection of easy Caribbean Recipes for the island FOODIE in you ~
Saturday
Brown Fish Stew
Labels:
Brown fish stew,
Caribbean,
fish,
fish recipes,
seafood,
snapper
Oxtail Stew
Oxtail Stew |
Ingredients:
4 lbs.
oxtails
4 tbsp. vegetable
oil
2 tbsp. sugar
(brown or white)
2 large
onions (chopped)
4 garlic
cloves (chopped
2 tomatoes
(chopped)
2 beef bouillon
(crushed)
1 tsp.
ground cinnamon
2 tsp. hot-pepper
sauce (see recipe list)
6 sprigs of
thyme
Water to
cover (about 5 cups)
3 carrots
(peeled & cut)
4 scallions
(chopped)
*1 ½ tbsp.
cornstarch (mixed with 3 tbsp. water)
Instructions:
Wash
oxtails well. Heat oil and add sugar, stir until sugar is melted and caramelized.
Add onions and garlic and slightly sauté. Add oxtails and brown for about 10
minutes, stirring continuously. Add tomatoes, beef bouillon, cinnamon, hot-pepper
sauce, and continue to sauté for about 5-10 minutes, stirring continuously. Add
water to cover and bring to a boil. Lower heat, cover and simmer for about 1
hour until meat is tender. Add carrots, scallions and thyme and simmer for
15 minutes. Mix cornstarch with 3 tbsp. water to a smooth paste and add to stew
to thicken. Stir constantly until stew in thickened (about 5 minutes). Serve
hot over white rice or with peas & rice (cook-up rice).
Labels:
beef,
beef stew,
Caribbean stew,
cook-up rice,
Guyana,
oxtail stew,
oxtails,
peas & rice,
Trinidad,
white rice
Tuesday
Sweet Mango Wine Drink
Ingredients:
6 large
green mangoes (peeled & grated)
3 lbs.
sugar
6 pints
water
A few
cloves
Instructions:
Wash
mangoes, peel thinly and grate flesh. Sweeten water with sugar in a jar and add
the grated mango. Sprinkle cloves into mixture, seal bottle and leave for at least 10 days.
Strain with cheesecloth and bottle, serve cold & enjoy.
Labels:
dessert,
drink,
liquor,
Mango wine,
Sweet Mango wine drink,
sweet wine,
wine
Shrimp Cakes
Ingredients:
4 oz. small
peeled shrimp (canned or fresh) *shrimp can be chopped if desired
½ tsp.
baking soda
1 small
onion (finely chopped)
½ cup flour
¼ tsp.
paprika
½ tsp.
garlic powder
½ cup milk
1 tbsp.
butter
1 egg
(beaten)
Salt &
pepper (to taste)
1 tsp. hot
pepper sauce (see recipe list) – or hot sauce
2 tsp.
butter or margarine
Oil for
deep frying
*Serves 6
Instructions:
In a hot
pan, fry shrimp with margarine for a few minutes (just until pink). Place shrimp
in a bowl and add: baking soda, onions, flour, paprika, garlic powder, milk, butter,
egg, salt & pepper, hot pepper sauce and make a thick batter. Heat oil,
scoop out batter with a tablespoon and drop into hot oil and deep fry until
light brown. Take out and drain on paper towels.
Labels:
cakes,
Caribbean,
seafood recipes,
shrimp cakes,
shrimps,
spicy
Sorrel Drink
4 cups
dried sorrel
1-2 cups sugar
(sweeten to your taste)
12 cups
water
10 cloves
2 cinnamon
sticks
Thick slice of ginger
Instructions:
Place dried
sorrel in a large pot and add water, sugar to taste, cloves, cinnamon sticks
and ginger. Simmer for about 20 minutes. Cover pot and allow to cool for several hours. Strain (twice if needed), bottle and refrigerate.
Serve with ice. *Add a splash of rum if you wish.
Monday
Baked Green Banana Pudding
Ingredients:
1 cup
coconut milk
6 green
bananas (grated)
2 tbsp. raisins
1 cup brown
sugar
½ tsp. nutmeg
2 tbsp.
flour
¼ tsp. salt
2 eggs
1 oz.
margarine
2 tbsp. shredded
coconut
½ tsp.
vanilla essence
Instructions:
Add ½ cup
coconut milk to grated bananas. Crush and beat until smooth. Add all other
ingredients and blend well together. Pour into greased dish. Bake for 40
minutes in moderate oven (350 degrees). Decorate when cooled with grated
coconut.
Labels:
baked,
banana pudding,
coconut topping,
dessert,
green bananas
Hot Cross Buns
Ingredients:
1 package dry yeast
½ tsp. salt
½ tsp. spice
1 tsp. ginger
1 lb. flour
2 oz. sugar
2 oz. margarine
1 cup warm milk
2 oz. raisins
1 oz. mixed peel
*Glaze (see recipe below)
Instructions:
Dilute yeast in a little lukewarm milk, leave
for 5-10 minutes. Sift dry ingredients together (salt, spice, ginger and four).
Rub margarine into flour mixture. Add warm milk to yeast mixture and gradually mix
into flour mixture. Knead flour mixture and sprinkle in raisins. Knead again
and put to rise until double in size. Knead once more and shape into bun loaves or rolls . Put to rise for about 15-20minutes. Preheat oven to 375 degrees. Before baking, cut 2 gnashes at right angles
to form a cross. Bake for about 25 minutes until golden brown and fill the corss gnashes with Glaze icing after baking.
Glaze Icing:
8 oz. icing sugar
2 tbsp. warm water
1 tbsp. vanilla or almond essence
Instructions:
Roll lumps out of sugar. Sieve in a bowl and
place over boiling water hot water. Add warm water gradually. Beat until icing
is smooth and warm. Remove from heat. Add essence gradually. The icing should
coat the back of a spoon. Cool and use on cakes, rolls and buns.
Labels:
dinner rolls,
glaze icing,
hot cross buns,
loaves,
sweet roll
Saturday
Holiday Cake
8 oz. butter
8 oz. sugar
4 eggs
8 oz. flour
½ tsp. baking powder
1 lb. mixed dried fruit
2 oz. nuts (finely chopped)
Grated lemon rind (from 1 lemon)
4 oz. mixed peel
¼ tsp. salt
½ oz. peanut halves or (sliced almonds)
Instructions:
*Preheat oven to 350 degrees, and line an 8
inch cake pan with greased wax paper.
Cream butter and sugar until creamy; add eggs
one at a time (beating thoroughly after each addition). Sieve flour with baking
powder. Lightly fold in the flour a little at a time. Add fruit, nuts and rind
with the last bit of four. Pour mixture into 8 inch cake pan that has already
been lined with greased wax paper. Sprinkle nuts on top of cake mixture and bake for
about 1 ½ hours.
Labels:
baked goodies,
cake,
christmas cake,
dessert,
fruit cake,
hoilday cake,
holiday baking,
nuts
Friday
Okra & Cornmeal (Cou-Cou)
Ingredients:
12 okras
(sliced into rings)
6 cups
water (more if necessary)
Salt (to
taste)
2 cups cornmeal
(sifted)
1 tbsp.
butter
Instructions:
Wash okras and cut off stems. Slice into rings and boil with half the
water and salt for about 10 minutes. Add the rest of the water and salt to the
sifted cornmeal and mix well. Remove saucepan from heat and stir in the
cornmeal mixture, stirring ingredients with a wooden spatula over medium heat.
When mixture becomes stiff smooth and breaks away from the saucepan cleanly at
the bottom then it’s finished. Put into a dish immediately and spread liberally
with butter.
Labels:
Caribbean okra & cornmeal,
Okra & Cornmeal,
porridge,
soup,
vegan,
vegetable
CHICKEN WITH ORANGE SAUCE
Chicken with Orange Sauce |
Ingredients:
21/2- 3 lbs. chicken (cut in pieces)
¼ cup flour
½ tsp. salt
¼ cup margarine or shortening
Hot water (approx.: ½ cup)
Orange sauce:
½ cup orange juice
1 ½ cup chicken broth
2 tbsp. cornstarch
2 tbsp. sherry
½ tsp. ginger
½ tsp. grated orange rind
Coat chicken pieces with salt, pepper and flour.
Melt margarine or shortening in frying pan and brown chicken pieces. Add hot
water, cover and cook slowly (low heat) until chicken is tender (about 25-30
minutes). Serve with orange sauce.
Orange
sauce: In a saucepan, bring the orange juice and chicken broth to a boil. Add
sherry, orange rind and ginger. Dilute the cornstarch in a little water and
stir into sauce until smooth and thickened. Drizzle over chicken and serve.
Labels:
baked,
chicken,
fried,
orange sauce,
spicy chicken,
sweet & sour
Subscribe to:
Posts (Atom)