Ingredients 250g green Serrano Chillies 1 Onion chopped 2 tomatoes 250g Danish Fetta Cheese 5 Garlic cloves, finely chopped Coriander leaves 2 tsp Rice Bran oil Method Cut Chillies, Put Chillies and chopped Onions in a pot of water about 400 ml. Add 2 tsp oil. Then boil on medium heat for about 10...
Ingredients 15 red Serranos 3 Bhut Jolokia 60 gm Spanish Onion 100 gm Tomato 1 bunch Coriander 2 cm piece Ginger 2 tbls Szechuan peppercorns Method Roast the Chillies until slightly charred, then crush in a mortar. Mince the onion, Tomato, half the Coriander, and ginger. Briefly toast a tbls of Szechuan Peppercorns...
Ingredients for Red Snapper 6 small red Snapper cleaned 12 limes, cut in half (separated) 200 gm Onion, sliced 1 Scotch Bonnet 1 Tbls Salt 2 Thyme sprigs 80 gm Tomato paste 80 ml Rice Bran Oil 4 gm gnd Cloves 1 tsp SHASHEMANE ADOBO SEASONING 1 tsp dried Thyme 4 Garlic cloves, chopped 1 green Capsicum, julienned 1 red...
Ingredients 3 Tbls Butter 750 GM school Prawns, peeled and deveined 2 Garlic cloves, chopped 1 Scotch Bonnet, seeded and finely chopped 50 ml SHASHEMANE SWEET MISTRESS SERRANO 1/4 Cup fresh Mint chopped 4 Eshallots, finely chopped 1/4 Cup dark rum, preferably Appletons 3 tbls Lime juice salt and pepper to taste Method Melt Butter in...
Ingredients 1.5 kg Goat meat, cut into 4 cm cubes 180 ml Rice Bran Oil 60 gm Tomato paste 140 gm Onions, sliced 2 Limes, halved 80 gm Spanish Onion, sliced thin 6 Garlic cloves, minced 2 sprigs Parsley 1⁄4 cup Pikliz 5 cloves 1 ½, tsp Sea Salt 3gm gnd Black pepper Method Rinse Goat meat in...
Ingredients 750 gm Pork 1 Scotch Bonnet 1 tsp Parsley 1 tsp Garlic powder 1 tsp Thyme 1/2 tsp Rosemary 1 tsp SHASHEMANE ADOBO SEASONING 1 Lime 1 Orange Method Cut the Pork into medium pieces. Wash thoroughly with the Lime and Orange juice. Season well with SHASHEMANE ADOBO SEASONING, Rosemary, Thyme, Parsley, Garlic powder,...
Ingredients 1 cup Cashews unsalted 480 ml Water 2 kg Chicken cut into pieces at the joints and split breasts , 8-10 pieces. ¼ cup Pikliz 4 Garlic cloves, pressed 80 gm Onion chopped roughly 1 Eshallot chopped roughly 50 gm Spanish Onion ½ green Capsicum ½ red Capsicum 1 sprig parsley 2 bay leaves 1 sprig thyme 3...
Ingredients -Frog Legs: 1 kg. Frog Legs -Marinade: 340 ml. SHASHEMANE SWEET MISTRESS SERRANO 1 Tbls Salt 2 Tbls Black Pepper 1 Tbls Onion Powder 1 Tbls Garlic Powder 1 Tbls Cayenne Pepper 1 cup Maize Flour -Creole Dipping Sauce: 2 Tbls Olive Oil 2 Tbls Butter, unsalted 80 gm brown Onion, finely diced 2 Tbls Garlic, minced 2 Tbls Lemon...
Ingredients -For marinade: 80 ml Lime juice 3 Eshallots, chopped 6 Garlic cloves, peeled and chopped 2 Chocolate Habanero 80 gm white Onion chopped 80 gm red Capsicum, chopped ½ cup Parsley chopped 6 sprigs fresh Thyme, leaves only 10 gm Vegeta 1½ tsp Sea salt ½ tsp gnd black Pepper 60 ml extra virgin Olive oil 2.5 kg...
Ingredients 1 #12 chicken, cut in pieces, 1 Lime, cut in half 5 gm Garlic, chopped, 2 gm Salt 2 gm Pepper, to taste 2 gm Gnd Cloves, to taste 80 ml Olive oil 100 gm Onion, sliced in rounds 2 green Capsicums, sliced 100ml SHASHEMANE BRUTAL BYRON BAJUN 85 gm Tomato paste 18 ml Water 1 Scotch...