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Caribbean Recipes

Traditional Caribbean Cooking

Archive for August, 2007

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31 Aug 2007

Pigeon Peas au Gratin

Written by Chris in Vegetarian

Ingredients:

  • 200 g (8 oz) green pigeon peas
  • 500 ml (1pt) water
  • 25 g (1 oz) margarine
  • 25 g (1 oz) flour
  • 250 ml (1/2 pt) milk
  • 50 g (2 0z) grated cheese
  • 1 onion, peeled and chopped
  • 1 sweet pepper, chopped
  • Salt and pepper to taste
  • 25 g (1 oz) breadcrumbs
Method:
Place water in a saucepan and bring to the boil. Add peas and simmer, covered, for 30-40 minutes, or cook in pressure cooker for 10-15 minute. Drain peas and mash.Melt margarine in a saucepan. Add flour and cook for 1-2 minutes over a low heat, stirring constantly. Gradually add milk, stirring constantly, to make at thick white sauce.Add the grated cheese, stirring well. Add remaining ingredients, except for the breadcrumbs.

Spoon mixture into a greased ovenproof dish and sprinkle with breadcrumbs. Bake at 160° (325°f), Gas Mark 3, for 15-20 minutes, or until golden brown. Serve hot.

Serves 3-4



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30 Aug 2007

Barbecue Sauce

Written by Chris in Sauces

Ingredients:

  • 175 ml (7 fl. oz) water
  • 175 ml (7 fl. oz) vinegar
  • 1 ml spoon (1/4 teasp.) black pepper
  • 5 ml spoon (1 teasp.) salt
  • 2 ml spoon (1/2 teasp.) dry mustard
  • 250 ml (1/2 pt) tomato juice
  • 15 ml spoon (1 tbsp.) Worcestershire sauce
  • 25 g (1 oz) margarine or 2x 15 ml spoon (2 tbsp.) oil
  • juice of 1 lime
Method:
Put all the ingredients in a large saucepan. Bring to the boil, stirring occasionally, then reduce heat and simmer, covered, for 15-20 minutes.

Brush sauce over meat before grilling or roasting.

Make 500 ml (1 pt).




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29 Aug 2007

Saltfish Fritters

Written by Chris in Main Course

(Fritter batter)

Ingredients:

  • 50 g (2 oz) plain flour
  • 2 x 5 ml spoon (2 teasp.) oil
  • 60 ml (2,5 fl. oz) tepid water
  • 1 egg white
  • 100 g (4 oz) saltfish, soaked, and flaked
  • 2-3 blades chives, chopped
  • oil for frying
Method:
Sift the flour and salt into a bowl. Add the oil and water and beat to a smooth batter.
Whisk egg white in a greasefree bowl until stiff. Then fold into the batter.
Add the saltfish and chives to batter and stir well.
Heat oil in a large shallow frying pan. Drop a few spoonfuls of the fritter mix into the oil and fry for 3-4 minutes, turning with a spoon, until golden brown. Drain on absorbent paper.
Repeat process until all the fritter mixture is used up.Serves 6-8.



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