Blog Archives
Salt Fish & Coconut Bakes
Hi Guys
Let me get straight to it. Guys this is a dish you must try. I strongly. Its super delicious. Nothing can be compared to it. Only in the caribbean you will find such a dish. This is one of the test of a true Grenadian. A Grenadian is not a Grenadian they love salt fish and coconut bakes. Every Grenadian knows how to make this cause its a normal part of breakfast. I can certainly tell you this. Trust me.
Coconut Bakes
Ingredients
2-lbs flour
2-tsp salt
2-oz Shortening
1-oz Butter
1-tsp brown Sugar
2-oz Yeast (self rising)
1 dry Coconut grated
1 cup Coconut Milk
Preparation:
Sift flour in large bowl; add salt, sugar, yeast, butter, shortening & Coconut flakes. Mix well until shortening and butter is dissolved. Make a well in flour and add coconut milk slowly while finger mixing. Mix dough until bouncy. Remove dough from bowl and knead dough with hand. Leave to rest for 5-mins. Roll out flat with rolling pin, place on greased baking
sheet and bake until brown.
Salt Fish Souse
Ingredients
4 pkt saltfish (1lb pkts)
6 Strands chives (chopped)
6 Bell Peppers (chopped)
3 Lg carrots (grated)
½ Lg Cabbage (chopped)
3 Lg Onion (chopped)
1 Lg Cucumber (peeled seeded & chopped)
6 local seasoning peppers (chopped)
1½ cup Vegetable Oil
Preparation:
Boil Salt fish to reduced sodium content then rinse in cold water. Discard skin, bones then shred into fairly small pieces with fingers and set aside. Combine all ingredients in sauce pan with hot oil & sauté until cooked, then add shredded salt fish and mix well.
Servings 15
Cooking Session: Cream of Christophine Soup with Ripe Plantain in Orange Ginger Juice
Cooking, oh lovely cooking. Thats the first thing that came to my mind when just about to write this blog then my taste bug start tingling. So far our cooking sessions are becoming more thrilling. The excitement and anticipation as to what Esther and Omega will cook today. In this session we can shocked with the combination of this meal. We wondered if this will taste good. First of all its Creame of Christophine Soup. Who ever heard of that. Also it will be served with ripe plantain in orange giner juice and garlic bread. Woi!
Now after the nerve wrecking experience of waiting to taste this dish we had to run to Esther & Omega and hug them because it was so delicious. Two thumbs up!! Using Christophine of the soup was a splendid idea. It has a unique smooth taste and the plantain complements. This dish is a perfect starter of a main course or a light lunch.
Guys you need to try this!!! Enjoy!!
Cream of Christophine Soup
Ingredients:
4 whole christophine
4 Cloves garlic
2 Onions
Chives & Thyme
Seasoning pepper
½ cup cream or evaporated milk
4 cups water
4 tbsp Oil
Salt + pepper to taste
Preparation:
Wash christophine then cut into halves remove seed then cut into cubes. Chop all seasoning and put aside. Pour oil in hot sauce pan; pour all seasoning and Sautee for
2-mins. Add christophine Sautee for 10-15mins, stirring occasionally add water and bring to a boil for 5-10-mins.
Set aside to cool and blend. After blending, put back into sauce pan (under heat) then add cream, salt & pepper to taste.
Serve hot with garlic bread.
Garlic Butter
Ingredients
2 packets blue band butter or your choice (salt or unsalted)
2 small head of garlic
Parsley (fresh or dry)
Preparation
Soften butter in mixture or let stand out to soften. Grate, process or blend garlic. Place soft butter & garlic in mixture and blend. Add fresh chopped parsley or dry, blend until creamy.
Ripe Plantain in Orange Ginger Juice
Ingredients
5 ripe Plantain
2 cups orange juice (sweetened)
¼ cup grated ginger
4 tsp Nutmeg Syrup & brown sugar
Preparation
Peel ripe plantain and cut in halves, then cut each half into two. Peel off ginger skin and grate on fine side. Bring orange Juice, syrup and ginger to a boil for 5-mins on slow heat. Place slice plantains in a baking dish, pour juice over plantain & cover with foil. Bake in oven for 20-mins (350 degrees).
Esther & Omega Cooking Session – Chicken Roti
The Caribbean is a melting point of some many ethic groups and cultures from all over the world. The good thing is that we have a wealth of knowledge which is spread through out. This dish actually came to the Caribbean by the Indian ethic group; Those from trinidad & tobago. Thank you so much guys! This is a popular dish in Grenada and Trinidad. You have go anywhere and get a roti.
The good thing is that roti can be made with any meat: chicken, beef, mutton etc. Vegetarians don’t feel bad or left out. Roti’s can be made with only vegetables.
I hope you guest try this one day!!
Recipe
. 3/4 – 1 pound chicken breasts, boneless, skinless, cut into chunks
about 1 1/2 inches
. 6 large potatoes, peeled, chopped into chunks
. 2 onion, peeled and chopped
. 2 tablespoons oil for stir-frying
. 2 tablespoons curry powder
. 1/2 teaspoon salt, or to taste
. Seasoning peppers
. 4 Cloves of garlic
. 1 bundle Chive & Thyme
Preparation:
Heat a deep-sided frying pan over medium-high heat. Add 2 tablespoons oil to
the heated pan. When the oil is hot, add the onion, cloves, garlic, chives &
thyme and seasoning peppers.
<http://chinesefood.about.com/library/blstirfrytips.htm> Stir-fry until
softened and translucent. Add the curry powder and stir-fry until fragrant.
Add the chicken and stir-fry for about 5 minutes so that the chicken is
browned and coated with the curry paste.
Add potatoes, stir for a minute, cover and simmer over low heat for about 15
- 20 minutes, making sure the chicken is cooked.
Taste the curried chicken and adjust the seasoning if desired.
Place the prepared curried chicken onto the Roti flatbread. Roll up and cut
in half if desired.
Cooking Session with Esther & Omega: Pan Seared Mahi Mahi with Sambal
Hello to everyone,
On the menu for this cooking session Pan Seared Mahi Mahi with Sweet ‘n Sour Passion Fruit Sauce & Cucumber Sambal. At this session we had the most persons ever. Our local Yatchees and guests were present. Everyone attended enjoyed the cooking session and it seems to be getting bigger each time. Our guest present have confessed that they have tried last week menu and it was very delicious.
This session Esther and Omega have done an excellent job delivering the recipe as well as entertaining our guest. I must say there was every a dull moment.
The taste of this dish was so amazing. The fish and Sambal together with the Passion Fruit was delicious. It reminded me of reality good Chinese food.
