Welcome To
Caribbean Cooks
Hosted by Fairview Great House & Botanical Garden
Today's Menu
Jerk Pork or Chicken
West Indian Steamed Fish
Red Beans & Rice
Vegetable Escovitch
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Coconut Butter Bread Pudding
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Local Refreshment
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Guests please note that ingredients may vary based on seasonal availability.
Be prepared for variations in the menu. Thank you and enjoy!
JERK PORK LOIN
Serving for 6 persons
- 2 lbs pork loin
- For the jerk seasoning:
- 1/4 cup ground allspice
- 1/2 cup brown sugar
- 8 cloves garlic
- 4 hot peppers
- 2 bunch island herbs (garlic chives aka: green onions)
- 1 teaspoon cinnamon powder
- Grated nutmeg to taste
- Lime juice
- Blend all ingredients in a food
processor or blender.
METHOD:
Heat a non-stick pan on medium flame for 15 mins.
Season pork loin with jerk seasoning.
Place pork Loin into pan and sear for 2 minutes, per pound on each side.
WEST INDIAN STEAMED FISH
Serving for 6 persons
- 3 fish fillets of your choice
- ½ cup Fresh diced Tomatoes
- ½ cup diced Green Bell Peppers
- ½ cup chopped onions
- ½ clove garlic
- Tomato paste (optional)
- 1 sprig thyme
- 1 sprig parsley
- 1/4 cup grated carrot
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 tablespoon lime juice
- 1 cup water or stock
- 1 tablespoon vegetable oil
METHOD:
In a hot pan add olive oil/vegetable oil. Lightly sauté onions, garlic, and green bell peppers until golden brown. Add grated carrots, water and lime juice. Bring to a boil and let simmer. Submerge fish fillet in pot and reduce the liquid by half to intensify flavor. This should take 6-7 minutes. Add butter to finish.
RED BEANS & RICE
- 2 cups of cooked white rice
- ½ cup red beans (boiled) / beans of your choice
- 1 diced medium onion
- 1 stalk celery
- 4 seasoning peppers
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- Salt and pepper to taste
- 2 tablespoons vegetable oil
METHOD:
Sauté onion, peppers and celery in olive oil until lightly brown.
Add butter, salt and pepper to taste, add rice and peas on low heat and stir.
VEGETABLE ESCOVITCH
Serving for 6 persons
- 2 cups cooked vegetables of your choice (cut in jillions)
- A few suggestions for vegetables – green banana/pumpkin / breadfruit/ christophene (chayote)
- 1oz. olive oil/1oz. vegetable oil
- 1 onion sliced
- 1/2 each green & red pepper (sliced)
- 1 clove garlic
- Zest & juice of 2 limes
- 1/2 cup white wine
- 1/2 cucumber diced/sliced
- Salt, pepper, thyme & pepper flakes to taste
METHOD:
Sauté onions, peppers, garlic, and thyme until lightly brown. Add lemon juice, cucumbers, wine & pepper flakes. Season to taste. Add the vegetables and mix together.
COCONUT BREAD & BUTTER PUDDING
- 1 loaf white bread cubed
- ½ cup grated sweetened coconut (or to taste)
- ½ cup raisins, soaked in rum
- Coconut – to sprinkle
- To combine together -
- 6 eggs
- 14 oz coconut milk
- 14 oz cream
METHOD:
Place bread in a baking pan. Allow to dry,
combine custard and raisins and mix.
Sprinkle coconut on top.
Bake at 325 F for 35-45 minutes or until set. Remove from oven. Let Cool.
RUM SAUCE:
½ cup brown sugar
¼ cup melted unsalted butter
¼ cup gold rum
Water
National Dish of St.Kitts and Nevis
Stewed Salt Fish
Jerk Chicken Breast (alternative to salt fish)
Spicy Plantains
Coconut Dumplings
Seasoned Breadfruit
* * *
Coconut Butter Bread Pudding
* * *
Local Refreshment
* * *
Guests please note that ingredients may vary based on seasonal availability.
Be prepared for variations in the menu. Thank you and enjoy!
COCONUT DUMPLINGS
Serving for 6 persons
- ¾ cup coconut flakes
- 2¼ cups flour
- 1/3 tsp salt
- 1½ tbsp vegetable oil
- 1½ tbsp butter
- ¾ cups water
METHOD:
Place flour, coconut, salt, butter and oil into a bowl. Gradually stir in water to make a stiff dough. Turn onto a lightly floured board and knead for about 2 minutes. Make dumplings in desired shape. Slide dumplings into boiling water. Cover and cook for about 15-20 minutes.
STEWED SALTFISH
Serving for 6 persons
1½ lbs Salt fish
½ green bell pepper, diced
½ red bell pepper, diced
½ yellow bell pepper, diced
1½ lbs tomatoes, chopped
7 cloves garlic, chopped
1/3 cups vegetable oil
3 tbsp butter
9 spring onions, finely chopped
1 ½ small onions, chopped
Salt and pepper to taste processor or blender
METHOD:
Soak the salt fish in water overnight. Boil the fish in fresh water until tender, about 20
minutes.Drain it before removing bones and scales. Heat oil in a large pan. Add peppers, spring onions, onion and garlic. Cover and cook over low heat for 5 minutes, stirring occasionally. Add the tomatoes and simmer over medium heat for 2 to 3 minutes.
Add salt fish, butter, salt and pepper. Cover the stew and simmer over low heat for 5 minutes.
JERK CHICKEN
Serving for 6 persons
- 2 lbs chicken breast
- For the jerk seasoning:
- 1/4 cup ground allspice
- 1/2 cup brown sugar
- 8 cloves garlic
- 4 hot peppers
- 2 bunch island herbs (garlic chives aka: green
- onions)
- 1 teaspoon cinnamon powder
- Grated nutmeg to taste
- Lime juice
- Blend all ingredients in a food processor or blender.
METHOD:
Heat a non-stick pan on medium flame for 15 mins. Season chicken breast with jerk seasoning. Place chicken breast into pan and sear for 2 minutes, per pound on each side.
SEASONED BREADFRUIT
Serving for 6 persons
- 4½ cups breadfruit, cut into 1 inch pieces and
- boiled.
- 3 tbsp vegetable oil
- 1½ tbsp. butter
- ½ red bell pepper, diced
- ½ green bell pepper, diced
- ½ yellow bell pepper, diced
- 1½ onions, chopped
- 6 cloves garlic, crushed
- 1 tbsp thyme
- ¾ cups chicken broth
- salt
- black pepper
METHOD:
Melt butter in a heavy pan over a medium heat, then add oil. Add onions and cook for 5-8 minutes until golden, stir often.Add garlic, thyme and chopped peppers, sauté for 30 seconds. Remove from heat and add breadfruit and chicken broth. Toss gently to blend and heat through.
SPICY PLANTAINS
Serving for 6 persons
- 5 plantains, cut into half
- 3 tbsp grated ginger
- 1 small onion, grated
- 1/3 tsp salt
- ½ tsp chili pepper, finely chopped
- Vegetable oil
- & pepper flakes to taste
METHOD:
Combine all ingredients in a bowl.
Toss until mixed.
Fry in batches until golden brown.
Remove and drain on paper towels.
COCONUT BREAD & BUTTER PUDDING
- 1 loaf white bread cubed
- ½ cup grated sweetened coconut (or to taste)
- ½ cup raisins, soaked in rum
- Coconut – to sprinkle
- To combine together -
- 6 eggs
- 14 oz coconut milk
- 14 oz cream
METHOD:
Place bread in a baking pan. Allow to dry,
combine custard and raisins and mix. Sprinkle coconut on top.
Bake at 325 F for 35-45 minutes or until set. Remove from oven. Let Cool.
RUM SAUCE:
½ cup brown sugar
¼ cup melted unsalted butter
¼ cup gold rum
Water
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Marinierte Schweineschulter oder Hühnchen
Kreolischer Fisch in Tomatensoße
Inselreis und Erbsen
Marinierte Kochbanane
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Kokos-Brotpudding mit Rum-Soße
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Lokale Erfrischungen
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Marinierte Schweineschulter oder Hühnchen
Marinade:
- ½ Cup/ 120 g Pimentkörner
- ½ Cup/ 120 g brauner Rohrzucker
- 8 Knoblauchzehen
- 4 Peperoni
- 2 Bund Inselkräuter (Schnittknoblauch)
- 1 TL Zimtpulver
- 2 EL Sojasauce
- Mit Muskatnuss würzen.
- Alle Zutaten in einen Mixer geben und zerkleinern.
Zubereitung:
• Fleisch in der Marinade einlegen.
• Zwiebeln in Olivenöl goldgelb dünsten.
• Das Fleisch mit den Zwiebeln in einer Pfanne von beiden Seiten jeweils etwa 4 Minuten scharf anbraten.
Marinierte Kochbanane (escovitch)
- 30 ml Olivenö
- 6 gekochte Bananen, in Scheiben geschnitten
- 1 kleingehackte Zwiebel
- Je ½ rote und grüne Paprika, gewürfelt
- 1 Knoblauchzehe
- Saft und Schale von 2 Zitronen
- ½ Cup/ 120 ml Weißwein
- ½ Gurke, gewürfelt
- Mit Salz, Pfeffer, Thymian und Paprikaflocken würzen.
Die Zutaten werden eingelegt und für mindestens 24 Stunden gebeizt.
Die Bananen können durch Kürbis oder anderes ähnliches Gemüse ersetzt werden.
Kreolischer Fisch in Tomatensoße
- 1 Fischfilet nach Wahl
- ½ Cup/ 120 g Tomatenwürfel
- ½ Cup/ 120 g grüne Paprikawürfel
- ½ Cup/ 120 g kleingehackte Zwiebeln
- ½ Knoblauchzehe
- 1 Bund Thymian
- 1 Bund Petersilie
- 1 Cup/ 235 ml Tomatensaft
- 1 EL Olivenöl
- 1 EL Butter
- 1 TL brauner Rohrzucker
- 1 TL Zitronensaft
- 1 Cup/ 235 ml Wasser
- Mit Cajun (Mischung aus u.a. Paprika, Salz, Pfeffer, Knoblauch – kann auch selbst hergestellt werden) würzen.
Zubereitung:
Olivenöl und Butter in eine heiße Pfanne geben.Zwiebeln, Knoblauch und Paprikawürfel darin dünsten.Zucker, Cajun, Tomatensaft, Wasser und Zitronensaft untermischen.Aufkochen und dann bei geringer Hitze köcheln lassen.Den Fisch dazu geben und die Flüssigkeit zur Hälfte einkochen lassen, damit der Geschmack besser zur Geltung kommt.Dauer: ca. 10-15 Minuten.
Kokos-Brotpudding
- 3 Cups/ 705 g in Würfel geschnittenes Weißbrot
- ½ Cup/ 120 ml Kokosmilch
- ½ Cup/ 120 g Kokosraspel
- ½ Cup/ 120 g Kristallzucker
- 3 Eier
- 1 Cup/ 235 ml Milch
- 1 TL Vanillemark
- 1 TL Zimt
- ¼ Cup/ 60 g brauner Rohrzucker
- ¼ Cup/ 60 g weiche Butter
- ½ Cup/ 120 g Rosinen
Zubereitung:
• Milch aufkochen, von der Herdplatte nehmen und Kokosmilch dazugeben, ca. 10 Minuten ziehen lassen.
• Kristallzucker, Eier, Vanillemark und Milchmischung in eine Schüssel geben.
• Brot in die Milchmischung tauchen und 10 Minuten ziehen lassen/ bis die Flüssigkeit eingezogen ist.
• Brot in eine Pfanne geben.
• Rohrzucker, Butter und Rosinen mischen. Zusammen mit den Kokosraspeln über das Brot streuen.
• Bei 160 Grad Celsius ca. 35 – 45 Minuten backen.
• Aus dem Ofen nehmen und auskühlen lassen.
Inselreis und Erbsen
- 1 Cup/ 235 g Reis
- ½ Cup/ 120g Kichererbsen (Konserve) oder andere Erbsen nach Wahl
- 1 mittelgroße kleingehackte Zwiebel
- 1 Stange Sellerie
- 4 Gewürzpaprika
- 2 EL Butter
- 4 Cups/ 940 ml Wasser
- 2 EL Olivenöl
- Mit Salz und Pfeffer würzen
Zubereitung:
• Zwiebeln und Sellerie in Olivenöl goldgelb dünsten.
• Wasser und Butter hinzufügen, mit Salz und Pfeffer würzen.
• Alles zum Kochen bringen, Reis und Erbsen hinzugeben.
• Auf mittlerer Hitze und vollständig von Flüssigkeit bedeck köcheln lassen, bis der Reis weichgekocht ist.
• Bei Bedarf Flüssigkeit hinzufügen.
Rum-Soße
- ½ Cup/ 120 g Kristallzucker
- ¼ Cup/ 60 g geschmolzene Butter
- 1 Ei
- 2 TL Vanillemark
- ¼ Cup/ 60 ml Rum
Zum Kokos-Brotpudding servieren.
Maßeinheit 1 Cup = ca. 235 ml; ml-Angabe variiert je nach Zutat!