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RecipeIsland.com
1 1/2 c Self-rising flour 1/2 c Granulated sugar 1 1/2 ts Baking powder 2/3 c Water 1 ts Mixed Spice (allspice?) 2 Cinnamon sticks (2″) 3/4 c Margarine, softened 1/4 c Dark rum 3/4 c Superfine sugar 2 tb Slivered almonds 3 Eggs 6 oz Semisweet chocolate, broken in pieces 2 tb Unsweetened Continue Reading...
250g dried red kidney bean 1 mature coconut, grated (or 1/2 packet of coconut cream) 1.5l water 250g salt beef (or pig’s tail or trotter) 1 spring thyme 1 Scotch bonnet chilli, sliced into strips 1 garlic clove, crushed 1 spring onion, crushed 500g rice, washed and drained salt and black Continue Reading...
250g dried pigeon peas 1 mature coconut, grated (or 1/2 packet of coconut cream) 1.5l water 250g salt beef (or pig’s tail or trotter) 1 spring thyme 1 Scotch bonnet chilli, sliced into strips 1 garlic clove, crushed 1 spring onion, crushed 500g rice, washed and drained salt and black Continue Reading...
For the Fish 2.5kg red snapper, cleaned and dressed 1/2 tsp salt 1/4 tsp ground black pepper 1 tsp celery seed 1 tsp chopped thyme 2 garlic cloves, minced juice of 2 limes For the Stuffing 3 tbsp butter 2 onions, sliced 1 green bell pepper, de-seeded and chopped 1 garlic clove, chopped 500g fresh Continue Reading...
450g smoked herring (or pickled herring) 6 allspice berries 300ml vinegar (use the vinegar from the pickled herring) 1 onion, finely chopped 1 Scotch bonnet (or Habanero) chilli, finely chopped 1 spring onion, finely sliced 1/2 tsp thyme, chopped 4 tbsp olive oil 1 tsp sugar Method: If using Continue Reading...
140g quick cook porridge oats 720ml water 2 tbsp single cream 60ml sweetened condensed milk 4 tbsp sugar 1/4 tsp vanilla extract pinch of nutmeg pinch of cinnamon Method: Add the water to a pan and bring to a boil. Stir the oats into the water then reduce to a simmer and cook, stirring Continue Reading...
15g dried carragheen 1.3l water 1 cinnamon stick 2 tsp linseed (optional) 400g tin of condensed milk a few drops of vanilla extract freshly-grated nutmeg dash of rum to serve (optional) Method: Soak the carragheen in plenty of cold water for 15 minutes. Then drain and place in a saucepan along Continue Reading...
For the Pastry 400g plain flour 60g butter cut into 1cm dice 3 tbsp vegetable shortening, cut into 1cm dice 1 tsp salt egg, beaten 1 tbsp water For the Filling 3 very ripe plantains 50g sugar 1 tsp grated nutmeg 1 tsp vanilla extract 1 egg white, beaten pinch of ground Annatto Seeds 2 tbsp Continue Reading...
For the Dry Powder: 1 tbsp ground allspice 1 tbsp dried thyme 1½ tsp Cayenne pepper 1½ tsp freshly-ground black pepper 1½ tsp ground sage 3/4 tsp ground nutmeg 3/4 tsp ground cinnamon 1 tbsp habanero or Scotch bonnet powder For the Fresh Mix: 2 tbsp minced fresh garlic 1 tbsp brown sugar 1 Continue Reading...
1 tbsp ground allspice 1 tbsp dried thyme 1½ tsp Cayenne pepper 1½ tsp freshly-ground black pepper 1½ tsp ground sage 3/4 tsp ground nutmeg 3/4 tsp ground cinnamon 2 tbsp minced fresh garlic 1 tbsp brown sugar 60ml olive oil 60ml soy sauce 180ml white vine vinegar 120ml orange juice juice of 1 Continue Reading...
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