As I write this, the year is quietly slipping away, and as you read this the new year would have just begun. May God shower his blessings on you for a safe, prosperous and happy 2011. To celebrate today I have pulled a few of my favourite recipes from my cookbook-Modern Caribbean Cuisine. I hope you enjoy them as much as I do and I hope you continue cooking right through 2011, too.
GRILLED LOBSTER WITH A FRENCH CARIBBEAN TWIST
2 lobsters live or frozen
1/3 cup butter
In a large pot, heat 3 quarts of water, add two tbs salt and bring water to a boil.
Plunge lobsters into water, head first.
Cover and heat to boiling, reduce heat and cook for a further ten to 15 minutes. Remove lobster and drain.
Place lobsters on their backs, cut into halves, lengthways with a sharp knife.
Remove stomach, which is just behind the head, and remove the intestinal vein which runs from the tip of the tail to the stomach. Crack the claws.
Place tails meat side up on the baking pan, drizzle with some of the melted butter.
Broil three inches from heat until hot, two to three minutes.
Remove and serve with sauce.
n Serves two to three
French Caribbean hot sauce
1 red onion, peeled and chopped
1/4 cup chopped chives
2 cloves garlic, minced
1/2 hot pepper, seeded and chopped
1/4 cup chopped parsley
juice of 2 large limes or 3 limes
2 tbs sunflower oil
salt and freshly ground black pepper to taste
1 cup boiling water
Combine the first five ingredients. Stir in the lime juice.
Season with salt and pepper. Pour on the boiling water then cover and leave for five to ten minutes.
Serve spooned over the lobster.
SWEET AND SOUR CARIBBEAN SLAW
2 cups grated red cabbage
1 cup grated green cabbage
1 carrot grated
1 red onion, grated
1 bell pepper, julienne
1 tbs sesame seeds
Dressing:
1 cup vinegar
2 cloves garlic, minced
1/3 cup brown sugar
1 tsp sesame oil
Place all the vegetables into a salad bowl.
Bring the vinegar to a boil, add sugar and cook for one minute until sugar dissolves.
Stir in garlic and sesame oil.
Cool and pour onto salad and toss.
Sprinkle with sesame seeds.
Serves six
TROPICAL FRUIT SALAD WITH BROWN SUGAR PASSION FRUIT SYRUP
Tropical fruits are delightful when dressed with this delicious brown sugar syrup.
1 small watermelon, flesh cut into chunks
18 cups assorted fresh fruit, cut into chunks (mango, papaya, carambola, pineapple, grapes, bananas)
Brown Sugar Passion Fruit Syrup
1 cup brown sugar
1 vanilla bean
1/3 cup water
1/3 cup passion fruit pulp
Slit vanilla bean into two, scrape seeds from the pod and place in a saucepan with sugar and water.
Boil until bubbly then continue cooking until sugar is dissolved and thick.
Remove, cool and add passion fruit pulp.
Place fruit into a large glass serving bowl, spoon syrup onto fruit and gently toss.
Refrigerate until ready to serve.
Serves 20