Pseudo Christmas 2009
Menu
Amuses Bouches
- Solomon Gundy and Crackers
- Prosecco and Mango Juice
Drinks
- Carrot and Ginger Juice
- Ginger Beer
- Sparkling mango juice, perhaps?
- Cream soda, if we can find a good source
- Rum
Starters
- Mannish Water
- Butternut Squash and Sweet Potato Soup
- Cornbread
Mains
- Natalie's Trinidadian Fish Stew
- Saltbaked Dorado
- Jerk Chicken with dumplings
- Antiguan Beef Stew
- Jollof Rice
- Sweet Potato Souffle
- Coconut Spiced Vegetables
Desserts
- Flaming Fruits
- Lolo Coconut Cake
- Ice cream with rum sultanas
Recipes
Mannish Water
See Enrico
Butternut and Sweet Potato Soup
Corn Bread
http://www.epicurious.com/recipes/member/views/CARIBBEAN-CORN-BREAD-1222022
Natalie's Trinidadian Fish Stew
http://www.bbcgoodfood.com/recipes/2022/natalies-trinidadian-fish-stew
Salt baked Dorado
Google for it
Jerk Chicken and dumplings
Google it
Antiguan Beef Stew
http://www.bbcgoodfood.com/recipes/3817/antiguan-beef-stew-with-coconut-rice
Jollof Rice
http://www.bbcgoodfood.com/recipes/4750/jollof-rice-with-chicken
(remove the chicken, ensure enough for 10)
Sweet Potato Souffle
- 3 cups, mashed sweet potato
- 2 tablespoons melted butter
- 1 tablespoon milk
- 2 tablespoons grated onions
- 1/2 teaspoon cinnamon
- Salt and Pepper
- 1 tablespoon melted butter
- 3 eggs
Really smooth the potatoes, add butter, milk onions cinnamon, salt and pepper. Mix
Separate the eggs, beat the whites until stiff. Beat the yolks until frothy.
Fold the yolks into the potato mix.
Fold the whites into the mix.
Put in souffle dish, brush the top with melted butter.
Bake in a pan of water, at 160 degC for 30 to 40 minutes.
Coconut Spiced Vegetables
- 6 cups of vegetables, cut into strips
- Use firm vegetables such as celery, carrots, beans Chinese cabbage, sugar snap peas, Chinese marrow or cucumber.
- 1/2 cup grated coconut (fresh coconut) (*OR* three tablespoons of dessicated coconut instead)
- 1 cup water.
- 1 teaspoon cumin seeds
- 2 cloves garlic
- 1 chilli
- 1/2 cup coconut cream
- Salt to taste
- Handful curry leaves
Boil some water. Cook each vegetable type separately until only just tender. Re-using the water.
Take one cup of that water, add fresh coconut, cumin, garlic and chilli, into blender and reduce to fine sauce.
One more cup of vegetable water in a pan, with coconut cream and curry leaves and the blended sauce and simmer for five minutes.
Add vegetables, season and simmer for another five minutes.
Flaming Fruits
- Ripe fruits such as mango, pineapple, banana, kiwi
- Castor Sugar
Chunk fruit coarsley, dip in sugar, put into ovenproof dish and put in warm oven for a few minutes.
Warm some brandy, pour over, set alight
Serve when flames die down.
Lolo Coconut Cake
- 2 eggs
- 1 cup sugar
- 1 teaspoon vanilla
- 1 cup of flour (self-raising)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup of very thick coconut cream
(Topping)
- 1 cup of freshly grated coconut
- 3 tablespoons melted butter
- 5 tablespoons brown sugar
Beat the eggs and gradually add the sugar. Continue beating until thick and light. Add vanilla.
Sift flour, baking powder and salt together.
Slowly add the sifted flour to the egg mixture.
Heat the coconut cream until almost boiling. ***DO NOT BOIL***
Fold into the mixture.
Bake into a greased, floured, 20cm square tin at 180 degC for 40 to 50 minutes.
The cake will spring-back when pressed with a finger, and be golden-brown when done.
Prepare the topping by mixing all the ingredients together. Spread evenly over the top of the hot cake and grill for 3 to 4 minutes until brown. ***WATCH CLOSELY AND ENSURE IT DOES NOT BURN***
Leave in the tin to cool.
