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Caribbean Recipes

Traditional Caribbean Cooking

25 Jun 2008

Fish Souffle Recipe

Written by Chris in Seafood

fish-souffle

Fish Soufflé is a very popular recipe throughout most Caribbean islands. By following these easy steps in this recipe, you too can learn how to make/prepare Fish Soufflé.

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Ingredients:

  • 2 tablespoon flour
  • 1 cup milk
  • ¼ teaspoon ground garlic
  • 1 tablespoon butter
  • 1 tablespoon salt
  • 1 cup flaked fish cooked
  • ½ teaspoon lemon juice
  • 2 eggs
  • ¼ teaspoon ground pepper
  • ¼ teaspoon finely chopped thyme
  • 1 dash hot pepper sauce

Method:

Clean, bone and cut up fish. Then season with lemon juice, half salt, and pepper, thyme and garlic. Allow to stand for one or two hours. Then melt butter in pan over heat and add four. Do this over low heat. Mix egg yolks and add balance of salt. Cool thickened sauce and when slightly warm, add beaten egg yolks. Then mix (or beat) egg whites stiffly and add to mixture. Drain fish quickly and place into bettered baking dish. Pour sauce over fish and bake at 375F for about 20-30 minutes. Serve immediately. For best result do not allow any time between preparing and baking.

Recipe by:Yolande Cools-Lartigue
Photo courtesy:Lottlie Davies via telegraph.co.uk

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16 Jun 2008

Homemade Ginger Beer

Written by Chris in Drinks

Ginger Beer is hands down one of my favorite beverages of all-time. A lot of people complain about the burning aftertaste, but for me the stronger the better. Ginger Beer is what I a call a real man drink. The secret is to making great ginger beer is to use fresh ginger, plus the addition of the lime or lemon juice. It is a traditional week-end beverage, and is as well a festive season drink.

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Ingredients:

  • ¼ lb. Fresh ginger root
  • 1 Lime or Lemon (juice)
  • 3 Whole cloves
  • 1-2 lbs. Sugar
  • Add water (according to taste)
Method:

Remove skin from ginger. Then slice into very thin slices. Put ginger slices into a large pan, add lime juice and cloves and add about 6 cups cold water. Bring to a boil over heat, then lower heat and allow boiling for about five minutes. Remove from the fire and allow it to stand overnight. Then strain and sweeten to taste. If on tasting you find the brew too strong, some cold water may be added to attain the desired strength, which varies with different tastes. Bottle and put one whole clove in each bottle. Cap bottles and allow to stand for about 5 days or until it ripens. Refrigerate and serve when required over ice-cubes.
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