The last two cooking sessions at True Blue Bay with Esther and Omega were a delight for all who were present. It was back to back dishes made with callaloo and oh how tasty it was!
Callaloo, a local leaf vegetable, is commonly used as a side dish in Grenada and can be found in almost every backyard. The first week, the duo showed everyone how to cook callaloo and explained that it can replace the meat layer in a lasagna recipe making it perfect for vegetarians.
Callaloo Lasagna recipe
- 20 leaves callaloo
- 3 large onions
- 1 Bunch Chives (onion Spring)
- 4 Tbsp. Vegetable Oil
- Salt and Pepper to Taste
- 1 tbsp. Brown Sugar
- 6 seasoning Peppers
Wash and cut leaves, chop onions, garlic, chives, thyme, seasoning peppers. Heat oil in skillet, put in chopped seasoning and brown sugar and sauté. Put in chopped leaves and continue sautéing, add water slowly until leaves are cooked. Add salt and pepper to taste, if leaves are too hard, after removing from stove, use a masher to soften callaloo, place in a drainer to remove excess water. Prepare lasagna dish substituting callaloo for meat.
For the meat lovers, the next recipe is a must try. It may take a bit of practice to stuff the chicken breast without bursting through the pocket, but as with everything “practice makes perfect” and this is one you will definitely enjoy perfecting. By popular demand from our cruisers, the chicken callaloo was brought back to the cooking session.
Callaloo Chicken “n” Nutmeg Sauce
- Chicken Breasts
- 1-medium Onion
- 1-Clove Garlic
- 1/2tsp Thyme & Chives
- 1-Spring Onion
- Salt and black pepper to taste
Season Chicken Breast & set aside.
Sautee callaloo with onions, garlic & thyme 15-20 minutes, seasoned with salt & pepper (recipe above).
Stuff chicken breast with cooked callaloo, grill until cook.
- 1-Cup Coconut Milk
- 1-Cup Cooking Cream
- 1-tsp Nutmeg
- 1-cup Coconut Cream
In small saucepan, bring coconut milk to a boil. Add nutmeg & cooking cream, stir until thicken then add coconut cream.
Be sure to let us know how your dishes turn out (spinach may be substituted for callaloo). Bon appétit!
Posted on February 22, 2012, in chicken, cooking, Cooking Session, dinner, dodgy dock restaurant, Esther, food, grenada, grenada hotel, Hotel, Omega, session, Uncategorized and tagged callaloo, clove garlic, garlic chives, lasagna, nutmeg sauce, onion spring, spring onion, vegetarian meal. Bookmark the permalink. 4 Comments.