Coconut Rice: 2 cups jasmin rice (Note 1) 400 ml / 14 oz coconut milk , full fat or light (Note 2) 1 cup water 1 tbsp white sugar (Note 3) 1/2 tsp cooking / kosher salt Asian Restaurant Style flavour – use ONE: 3 pandan leaves , knotted 3 kaffir lime leaves , crushed… Continue reading Baked Fluffy Coconut Rice
Category: St. John
Jamaican Rice and Peas
50g / 3 tbsp unsalted butter (or 2 tbsp canola or veg oil) 2 garlic cloves , finely minced 1 small onion , finely chopped 1 tsp dried thyme 1 tsp all spice powder (sub mixed spice) 2 bay leaves , preferably fresh 1 scotch bonnet or habanero chilli – any colour (optional), keep whole… Continue reading Jamaican Rice and Peas
Basmati Rice With Coconut Milk And Ginger
2 cups Basmati rice 1 1/2 cups coconut milk 1 cup chicken broth 1 teaspoon kosher salt, more to taste 3 scallions, thinly sliced 2 tablespoons finely chopped ginger Fresh red chile, sliced Place rice in a fine strainer, and rinse with cold water until water runs clear. Transfer to a medium saucepan. Add 1… Continue reading Basmati Rice With Coconut Milk And Ginger
Caramelized Plantains With Beans, Scallions and Lemon
2 1/2 pounds ripe plantains (about 4 medium), yellow and spotted with large black dots 6 tablespoons olive oil, plus more for drizzling 2 tablespoons dark brown sugar 1 tablespoon grated fresh ginger 1 lemon, zested and juiced, plus more as needed 1 3/4 cups or 1 (15-ounce) can drained cooked beans, such as navy,… Continue reading Caramelized Plantains With Beans, Scallions and Lemon
Sweet Plantain Fries
2 to 4 very ripe, blackened medium plantains (about 6 ounces each) Neutral oil, such as vegetable or canola oil, for frying Salt Use a paring knife to cut a slit along the length of the plantains, carefully avoiding cutting into the flesh. Remove and discard peels. Slice plantains in half crosswise, then quarter each… Continue reading Sweet Plantain Fries
Maduros (Fried Sweet Plantains)
2 very ripe, blackened plantains (about 6 ounces each) Neutral oil, such as vegetable or canola oil, for frying Use a paring knife to cut a slit along the length of the plantains, carefully avoiding cutting into the flesh. Remove peels and discard. Slice plantains at an angle crosswise into 1/2 inch-thick pieces (about 12… Continue reading Maduros (Fried Sweet Plantains)
Mosa (Plantain Fritters)
1 cup yellow stone-ground cornmeal 1/3 cup all-purpose flour 1 teaspoon baking powder 1/4 teaspoon baking soda 1 teaspoon kosher salt (Diamond Crystal) 1 pound very ripe plantains with black peel (about 2 medium) 1/2 cup thinly sliced scallions 1 teaspoon finely grated garlic 1 tablespoon finely grated scrubbed fresh ginger 1 Scotch bonnet pepper,… Continue reading Mosa (Plantain Fritters)
Grilled Jerk Shrimp
3 tablespoons neutral oil, such as safflower or canola, plus more for greasing the grates 3 scallions, 2 chopped into 1-inch pieces and 1 thinly sliced for garnish 1 to 2 Scotch bonnet or habanero chiles, stemmed and halved (and seeds removed, for less heat, if desired) 5 garlic cloves 2 tablespoons fresh thyme leaves… Continue reading Grilled Jerk Shrimp
Michelada Chicken
1 (12-ounce) can or bottle of Mexican lager, such as Tecate or Modelo 3 tablespoons Worcestershire or soy sauce 2 to 3 teaspoons hot sauce, depending on heat preference 1 lime, zested and juiced 1 teaspoon kosher salt (such as Diamond Crystal) 1 1/2 pounds boneless, skinless chicken thighs or breasts 2 tablespoons neutral oil,… Continue reading Michelada Chicken
Reunion Shrimp Curry
Large prawns or prawns. About 1 kg, 4 cloves of garlic 3 medium onions. 150 g approximately 5 or 6 tomatoes. 350 g approximately A piece of ginger. Half an inch A branch of Thyme. 2 tbsp. coffee leaves approx 1/2 level teaspoon of turmeric 1/2 teaspoon of Salt 1/2 level teaspoon of fine pepper… Continue reading Reunion Shrimp Curry
Reunion Cari Boucane (Bacon with Potatoes and Tomatoes)
1 and half to 2 lbs of un-sliced smoked bacon 3 medium onions finely chopped 2 large tomatoes (or 3 medium) finely chopped 1 whole head of garlic (crushed) Thyme black pepper and salt to taste 1 TSBP saffron 3 medium potatoes chopped 1 TBSP Oil Directions: Boil the bacon once or twice to desalt.… Continue reading Reunion Cari Boucane (Bacon with Potatoes and Tomatoes)
Reunion Zembrocal Rice (Rice with Red Beans and Bacon – with Variations)
400g boucané (or smoked bacon pieces) 250g kidney beans 750g rice 2 onions 3 garlic cloves salt 3 tablespoons oil 1 tablespoon turmeric 1 sprig thyme Bring the beans to the boil in at least half a litre of water. Simmer for 1 1/2 hours Skip the first step If you are using tinned peas.… Continue reading Reunion Zembrocal Rice (Rice with Red Beans and Bacon – with Variations)
Reunion Red Beans
1 can of kidney beans 10 pepper corns Coarse Sea salt 2-3 cloves of garlic Thyme 1 large onion, chopped 1/2 tsp tumeric Chop the onions finely. In the pestel and mortar crush the pepper, garlic cloves and the coarse salt. In a cooking pot, heat a bit of olive oil, fry the onions, add… Continue reading Reunion Red Beans
Reunion Pineapple Rougail
Victoria pineapple Onion Some bird peppers to taste Salt (a few pinches). Lemon juice or vinegar (1 tbsp) Peel and cut the pineapple into small cubes of about 1 cm. Chop the onion finely and mash the peppers. Then, in a salad bowl, combine all the ingredients. Add the vinegar and salt. Mix again. It’s… Continue reading Reunion Pineapple Rougail
Reunion Hearts of Palm Salad
Hearts of palm Lemon juice Salt and pepper Remove all the hard outer layers to reveal the tender white palm heart. Pour the icy water into a bowl with a spoonful of lemon juice. Use a vegetable peeler to cut the palm heart into thin strips, adding them to the bowl. In another bowl, mix… Continue reading Reunion Hearts of Palm Salad
Reunion Coconut Rum Punch
1 coconut 1 liter of rum (a little over 4 cups) 25 centiliters of condensed milk (about a cup) 1 vanilla pod Peel and grate the coconut. Put the grated coconut into a blender with 50 cl (about 2 cups) of water. Blend for 5 minutes. Squeeze the juice from the coconut to get the… Continue reading Reunion Coconut Rum Punch
Grilled Mahi-Mahi with Jamaican Escovitch
For the salsa: 1 tablespoon olive oil 1 large red bell pepper, seeded and finely diced 1 small yellow onion, finely diced (1 cup) 2 teaspoons chopped fresh thyme leaves 1 clove garlic, minced or finely grated 1/4 Scotch bonnet chile pepper or habanero pepper, seeded and finely diced, or to taste 1/4 teaspoon fine… Continue reading Grilled Mahi-Mahi with Jamaican Escovitch
Churrasco (Grilled Marinated Skirt Steak)
For the Steak: 1 1/2 pounds skirt steak or tri-tip 3 large garlic cloves 1 tablespoon fresh oregano leaves, finely chopped 1 tablespoon white vinegar 2 teaspoons olive oil 1 tablespoon adobo seasoning (preferably Loísa or Badía brands) 2 teaspoons kosher salt (such as Diamond Crystal), plus more to taste For the Wasakaka: 1/3 cup… Continue reading Churrasco (Grilled Marinated Skirt Steak)
Lime Marinated Grilled Chicken
Chicken Marinade: 600-750g / 1.2 – 1.5 lb chicken breasts (4 pieces) or boneless thigh (Note 1) Zest of 1 lime (zest before juicing) 4 tbsp lime juice (1 – 2 limes) 2 garlic cloves , minced 3 tbsp brown sugar 1/4 tsp pepper 1 tbsp olive oil 2 tbsp finely chopped cilantro/coriander (optional) 1… Continue reading Lime Marinated Grilled Chicken
Trini Chicken Curry
2 packets of boneless thighs, chopped into cubes 1/2 cup Trinidadian Green Seasoning (buy at Caribbean store or homemade is best) 1 large onion, chopped 2-3 cherry pepper chopped ( to taste) 1 head garlic, peeled and chopped 2-3 scallions chopped 1/2 bunch cilantro, chopped 3 tbs Trini curry powder Few curry leaves cayenne pepper… Continue reading Trini Chicken Curry