In the islands, the term "liming" means to hang out with friends and have a good time.Normally, the lime is accompanied by a few rounds of drinks and some good tasting cutters or snacks.Here are some great ideas to serve up on your next long weekend lime!
PAPRIKA DUSTED COO COO STRIPS
3 cups yellow cornmeal
6 cups chicken broth or water
2 pimento peppers seeded and chopped, very fine
2 cloves garlic minced
Salt and freshly ground black pepper
1/2 cup grated parmesan cheese
Oil to fry
1 cup flour
2 tsp smoked paprika
Salt and pepper to taste
METHOD
The night before:
Boil water or broth in a large pot add peppers, garlic and salt and pepper.
Pour in the cornmeal whisking vigorously to prevent lumping, stir well, and cook until the mixture becomes stiff and smooth and moves away from the sides of the pot.
Generously butter a shallow baking tin or baking tray, spread mixture smoothly onto tray about one inch thick.
Chill until very stiff, over night.
Heat oil in a wok or deep fryer.
Combine flour, paprika and salt and pepper
Cut polenta into 2 inch by one inch strips.
Dust with flour mixture and fry until golden in hot oil
Drain and serve immediately with spicy tomato salsa.
Serves 10.
SALMON PARTY DIP
1 14 oz tin pink salmon, drained and cleaned
8 ozs cream cheese
1 tsp minced garlic
1 tsp lime juice
1 tsp peppersauce
1 tsp freshly ground black pepper
1/3 cup mayonnaise
1 tsp Dijon mustard
12 green olives, sliced
METHOD
In a small mixing bowl, combine all ingredients, except parsley.
Arrange on dip platter with crackers.
Refrigerate until ready to serve.
Makes 16 to 20 pieces.
COCONUT CRUSTED FRIED SHRIMP WITH FIRE AND SPICE DIP
2 lbs large shrimp, cleaned with tails intact
2 cups all purpose flour
2 cups finely shredded fresh coconut
2 cloves garlic, minced
11/2 cups milk
11/2 tsp baking powder
1 tbsp coconut milk powder
1 tsp curry powder
1/2 tsp salt
Vegetable oil for frying
METHOD
Marinate shrimp in garlic and salt.
Make a smooth thick batter by combining 11/2 cups flour, baking powder, coconut milk powder, salt, curry with milk.
In 2 separate plates put the remaining 1/2 cup flour and the shredded coconut.
Dredge shrimp in remaining flour, then dip into the batter and then roll in shredded coconut. Repeat to use up all the shrimp.
Fry the shrimp in hot oil until golden, drain and serve with orange dip.
Makes about 16 pieces.
FIRE AND SPICE ORANGE DIP
1 cup orange marmalade
1/4 tsp allspice
1/4 tsp grated nutmeg
Juice of one orange
1/2 hot pepper, seeded and minced (optional)
1 tsp Chinese chili sauce
1 tbsp shredded ginger
METHOD
Combine all the ingredients and serve with shrimp.
Makes about 1 cup.
MINCED LAMB KEBABS
These are delicious served as an appetiser.
1 lb minced lamb
1/2 tsp salt
1 tsp ground, roasted cumin or geera
1 tsp roasted, ground coriander
Pepper to taste
1/4 cup finely chopped fresh mint or parsley
2 cloves garlic, minced
2 onions, minced
METHOD
Preheat broiler
In a large bowl combine the minced lamb, salt, pepper, geera, coriander, mint, garlic, and onion.
Form into balls, thread onto metal skewers and using your hands, spread along to make an oblong shape.
Place on greased baking tray and broil until browned, turn and cook other side.
Serve with Tzatziki sauce.
Makes four servings
TZATZIKI SAUCE
2 cups plain yogurt
1 cucumber, grated and strained to remove excess water, about 15 minutes
2 cloves garlic, minced
1 tsp dried mint
1/2 tsp dried dill
Salt and black pepper to taste
METHOD
Combine all the above ingredients; add salt and pepper to taste.
Makes about two cups.
