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Caribbean Recipes

Traditional Caribbean Cooking

Archive for the ‘Main Course’

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10 Jul 2008

Trifle Recipe

Written by Chris in Dessert, Main Course

trifle

If you’re a huge fan of heavy desserts, consider making a trifle for your next dinner party. A cold dish that is best when it is made in advance. This trifle recipe consists of pieces of sponge cake, fruit, vanilla, strawberry jam, and chopped cashew nuts. To get started on this trifle recipe, read more.

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Ingredients:

  • 1 sponge cake (2 days old)
  • ¼ cup sherry
  • 1 small can fruit
  • 1 ¼ cups milk
  • 1 coconut (milk only)
  • 2 tablespoon sugar
  • 1 teaspoon Vanilla
  • 1 teaspoon butter
  • 2 egg whites
  • 1 tablespoon sugar
  • 2 tablespoons chopped cashew nuts
  • Strawberry jam



Method:

Cut sponge cake into thins slices and spread jam over each slice. Place in bottom of dish with jam side facing up. Sprinkle with sherry, cover and refrigerate. Make custard with milk, butter and sugar in a saucepan over heart. Add vanilla. Soften custard powder with a little cold water and add to heated milk stirring until thickened. Cool and pour over cake slices. Drain fruit and spread over custard. Chill for 2-3 hours. In the meantime grate coconut and extract milk through clean cloth by squeezing small quantities of coconut at a time. Pour milk over trifle and refrigerate for another 2 hours. Whip egg white until stiff; gradually add sugar (1 tablespoon) beating until well blended. Gently spoon over trifle and sprinkle with chopped nuts and serve.

Recipe by:Yolande Cools-Lartigue
Photo courtesy:yumsugar.com

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30 Jun 2008

Curried Goat Recipe

Written by Chris in Main Course

curried goat rice peas

It’s such a blessing it is to have friends, and parents of friends, who cook. I had this dish at my best friend mom’s house and begged his mother for the recipe, which, thankfully, she gave me.

In Caribbean, everyone does something a bit different when preparing curried goat – so if you wish you can add some raisins to the mix, and marinated the lamb in a curry spice mixture.

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Ingredients:

  • 3 lbs. goat stew
  • 1 onion sliced
  • 2 ozs. Curry powder
  • 1 tablespoon massala
  • ½ teaspoon ground cumin
  • ¼ cup oil
  • 3 cloves garlic, crushed
  • 1 pinch Methi leaves (optional)
  • 1 tablespoon salt
  • 1 tablespoon vinegar

Method:

Put goat meat into a bowl and add salt. 2 cloves crushed garlic and vinegar and about 2 tablespoons cold water. Mix well and allow it to stand for 2-3 hours. Then pour oil into a skillet and place over heat. Add one clove of garlic and allow it to get dark brown. Then add curry, massala, cumin, Methi leaves and onions, stirring all the time. Add goat meat and mix well until all the goat is well coated with curry, etc.

Sauté for about five minutes, then cover with cold water and bring to a boil point. Lower heat, cover pan and cook until meat is tender and gravy has diminished and thickened. Serve with steamed rice.

Recipe by:Yolande Cools-Lartigue
Photo courtesy:emccatering.co.uk

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14 Apr 2008

Simple Black Beans and Rice Recipe

Written by Chris in Main Course

Black beans and rice is such a classic combination, especially in Caribbean or Southern cooking. There are probably dozens of ways to make it; this one is an easy recipe that cooks up quick and tastes great.I recommend mixing some chopped up canned green mix vegetables,for giving an additional boost to basic black beans and rice.

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Ingredients:

  • 1 cup uncooked white rice
  • 1 Tbsp olive oil
  • 1 small onion, chopped
  • 1/2 green bell pepper, thinly sliced
  • 1/2 red bell pepper, thinly sliced (if not roasted red bell peppers or some chopped pimentos)
  • 3 cloves minced garlic
  • 2 16-ounce cans of black beans, rinsed and drained
  • 2 Tbsp white vinegar
  • A few dashes of Tabasco or 1/4 teaspoon cayenne powder
  • 1 teaspoon dried oregano or 1 heaping Tbsp chopped fresh oregano
  • Salt and pepper to taste
  • Optional Lime wedges and cilantro for garnish
Method:

1 Cook rice according to package instructions. White rice usually takes 15 minutes to cook once the water is simmering, and 10 minutes to sit.

2 Heat oil in a large skillet on medium high. Sauté onions and bell peppers for 3-4 minutes, until just beginning to soften, then add garlic and sauté a minute more. Add the black beans, vinegar and Tabasco or cayenne. Bring to a boil, reduce heat, cover and simmer for 5 minutes.

3 Stir in rice and oregano. Add salt and pepper to taste.

Serves 6.
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