PORK ROAST GUADELOUPE INGREDIENTS 1⁄4 cup water 80 gm Onion, finely chopped 2 Garlic cloves, crushed 3 tbls Lime juice 1 tbls Olive oil 1 Scotch Bonnet, finely chopped 1⁄2 tsp dried Thyme 1⁄4 tsp salt 1⁄8 tsp pepper 750 gm boneless Pork loin roast 1 cup Beef stock, divided 2 tsp Castor Sugar 1⁄4 tsp dried Thyme, crushed 1...
PINEAPPLE CHICKEN RUNDOWN INGREDIENTS Coconut Rundown Sauce 2 tbls Oil 120 gm Onion, finely chopped 1 Red Capsicum, finely chopped 2 Scotch Bonnets finely chopped 4 cloves Garlic, chopped 1 tsp Thyme 500 ml Coconut milk Salt and pepper to taste For the Chicken 3 tbls Oil 6 Chicken breasts, boneless, skinless ¼ Pineapple, cut into 1 cm chunks 1/2...
FRICASSEE OF OUASSOUS INGREDIENTS 1 kg of King Prawns 100 gm Onion sliced 1 Lime 2 Garlic cloves, crushed Olive oil ½ tsp Salt ½ tsp Pepper 1 Scotch Bonnet ¼ bunch Thyme 1 Bay leaf 30 gm Parsley 3 Tomatoes diced 80 gm Tomato paste METHOD Wash the Prawns in water Heat Oil over low heat add and cover...
CHICKEN COLOMBO INGREDIENTS 1 Chicken 200g SHASHEMANE COLOMBO POWDER SEASONING 100gm Eggplant 150gm Zucchini 250gm Potatoes 150gm Onions 1 bunch Thyme 2 Bay leaf ¼ bunch Parsley 1 Scotch Bonnet 1 Lime salt, pepper to taste METHOD Cut the Chicken into 8 pieces. Slice Onions and Scotch Bonnet Saute Chicken, Onion and Chilli in a little oil in a...
SHORT FISH BROTH INGREDIENTS 1.5 kg fresh Snapper 4 Chives 80gm Onion 6 Garlic cloves 450 gm Tomatoes 2 Limes 2 Scotch Bonnets ¼ tsp Thyme ¼ tsp Flat Parsley Red butter (Butter that has been infused with red wine) ¼ tsp Annatto Salt and Pepper METHOD Marinate Snapper with Lemon, Salt, Pepper, Garlic. Cook Onions for 3 min...
CREOLE SALSA INGREDIENTS 240gm ripe tomatoes 60 gm Spanish Onion 1 Habanero 1/4 cup Coriander chopped 1/4 cup Parsley chopped 2 Garlic cloves fresh 1 tsp Worcestershire sauce 1 tsp SHASHEMANE BRUTAL BYRON BAJAN sauce 2 Limes Juiced 1 tbls extra virgin Olive oil 1/2 tsp Salt Cracked Pepper, to taste Method Chop all the ingredients very finely and...
VEGAN CHOKO GRATIN INGREDIENTS 6-8 large chokos, peeled, cored & sliced 1/2 cup Nuttelex 2 onions, finely diced 3 Garlic cloves, chopped 3/4 cup Plain flour 1/2 cup Vegetable stock (hot) 2 1/2 cups unsweetened almond milk 1 tbls Lemon juice 2 tbls nutritional Yeast flakes Salt and Pepper, to taste 1 cup Breadcrumbs METHOD Layer the...
CREOLE RATATOUILLE INGREDIENTS 4 tbls Oil 2 Garlic cloves, crushed 120 gm Onion, halved , cut into 1 cm thick slices 2 Zucchinis, diced 1 cup Okra chopped 1 Leek, thinly sliced, white part only 1 Eggplant, peeled and cut into 2 cm slices 3 Tomatoes, diced 2 Capsicums, diced 1 bouquet garni ¼ tsp Thyme Salt and...
SALSA PIQUANTE INGREDIENTS 1/4 cup Olive oil 1/4 cup White vinegar 1/2 cup Onions finely chopped 1/2 cup Shallots finely chopped, 1 Scotch Bonnet, seeded, and cut crosswise into thin slices 1/2 tsp Salt 1/2 tsp black Pepper freshly ground METHOD In a mixing bowl, combine the Olive oil and Vinegar, beat them together with...
DOG SAUCE INGREDIENTS 1 Lime juiced 80 gm Onion 70 gm Shallot 3 Garlic cloves Olive oil 1 tsp flat Parsley 2 Serranos 1 Scotch Bonnet ½ tsp thyme 3 Bayleaves 200 ml boiling water Method Cut Chillies in two and remove the seeds. Very finely chop the Shallot, Onion, Garlic and Chillies, add the Salt and the...