Ingredients
• 1 green sweet pepper
• 3 green habanero peppers
• juice of 2 limes
• 1 cup cane vinegar or distilled (white) malt vinegar
• 1 1/2 cups sugar
• 2 1/2 tbsp liquid fruit pectin (e.g. Certo)
• 1 lime sliced thinly, then each slice cut into 6 little wedges
Directions
Put on your gloves to chop the peppers. Remove stems, membrane and seeds and then chop the sweet pepper and all but one of the hot peppers using a blender or food processor, with a little vinegar.
Chop the reserved hot pepper very finely, by hand and set aside.
Blend the peppers and vinegar. Strain and add to the sugar and lime juice in a non-reactive pan. Bring to a boil. Reduce the heat and simmer for about 10 minutes.
Stir in the pectin and remove from the heat. Allow to cool down and thicken a bit and then stir in the reserved chopped pepper and lime pieces. Mix when setting so lime pieces remain suspended.
Allow to cool completely before using. If not using straight away, pour into a sterile jar (a 16-oz Kilner jar is ideal).
Showing posts with label Dominica. Show all posts
Showing posts with label Dominica. Show all posts
Scotch Bonnet Pepper Sauce
Handle Scotch bonnets with extreme caution. It's best to wear gloves when cutting and cleaning them. The tiniest drop of pepper juice on your hands can result in incredible pain should you inadvertently wipe your face or rub your eye. Enjoy this Scotch bonnet sauce, but use it sparingly!
1 tablespoon vegetable oil
2 onions, diced
2 ripe pawpaws (papayas), skinned, seeded, and diced to 1/2 inch
6 carrots, diced
2 cho-cho squashes, peeled and diced (substitute with fuzzy melon or squash)
12 pimento (allspice) berries
10 whole black peppercorns
4 thyme sprigs
1 ounce ginger root, finely diced
1/2 cup sugar
8 to 12 Scotch bonnets
1/4 cup cane or cider vinegar
In a nonreactive pot, heat the oil. sauté the onions until they are translucent but not brown. Add the pawpaws, carrots, cho-cho, pimento berries, peppercorns, thyme, and ginger. sauté the mixture 5 minutes, stirring constantly. Add the sugar and Scotch bonnet peppers. When the sugar has become syrupy, add the vinegar, and cook until the carrots are soft, about 5 to 10 more minutes.
Purée the mixture in a blender, and strain it. Store it in a tightly closed bottle in the refrigerator.
Yields 3 to 4 cups
1 tablespoon vegetable oil
2 onions, diced
2 ripe pawpaws (papayas), skinned, seeded, and diced to 1/2 inch
6 carrots, diced
2 cho-cho squashes, peeled and diced (substitute with fuzzy melon or squash)
12 pimento (allspice) berries
10 whole black peppercorns
4 thyme sprigs
1 ounce ginger root, finely diced
1/2 cup sugar
8 to 12 Scotch bonnets
1/4 cup cane or cider vinegar
In a nonreactive pot, heat the oil. sauté the onions until they are translucent but not brown. Add the pawpaws, carrots, cho-cho, pimento berries, peppercorns, thyme, and ginger. sauté the mixture 5 minutes, stirring constantly. Add the sugar and Scotch bonnet peppers. When the sugar has become syrupy, add the vinegar, and cook until the carrots are soft, about 5 to 10 more minutes.
Purée the mixture in a blender, and strain it. Store it in a tightly closed bottle in the refrigerator.
Yields 3 to 4 cups
Plantain Meringue Pie
Ingredients:
1/2 pound short crust pastry –
for filling
1/3 cup flour
2/3 cup sugar
3/4 teaspoon salt
2 cups of milk
1 dessertspoon lemon juice
3 egg yolks beaten
2 tablespoons Margarine
1/2 teaspoon Vanilla Essence
2 large yellow plantains (ripe but firm) boiled and pureed
Sugar for meringue
Preparation:
Prepare pastry and line a 7" pie pan. Flute edges, prick pastry and bake blind. Mix flour, sugar and salt in pan. Stir in milk and blend well to avoid crumbs. Cook over low fire until thick, stirring constantly. Add egg yolks slowly then add plantains puree and mix well. Cook for 2 minutes and then stir in margarine. Cool. Add lemon juice and vanilla essence. Pour into baked shell. Cover with meringue made from egg whites stiffly beaten with sugar. Bake in slow oven until lightly browned.
N.B. to puree plantain, boil and sieve while hot. Add while still warm to avoid easy blending.
Short Pastry
Ingredients
1 1/2 cups all-purpose flour
1/8 teaspoon salt
1/2 cup unsalted butter, chilled and cut into small pieces
6 tablespoons ice water
Directions
1.In a food processor, mix together flour and salt. Add butter, and process until mixture resembles coarse crumbs. Add water 1 tablespoon at a time. Pulse briefly until dough begins to form in clumps. Remove dough from processor onto a floured surface, and form into a ball. Allow dough to rest at room temperature for 30 to 45 minutes before rolling out.
2.On a lightly floured surface, roll out dough to fit pie pan. Place in pan, and crimp edge. Prick the bottom of dough several times with a fork. Place in freezer for 15 to 20 minutes. Meanwhile, preheat oven to 425 degrees F (220 degrees C).
3.Fill crust with beans, or use pie weights. Bake in preheated oven for 15 minutes. Remove pie weights, and bake another 5 minutes. If necessary, cover with foil to prevent overbrowning.
1/2 pound short crust pastry –
for filling
1/3 cup flour
2/3 cup sugar
3/4 teaspoon salt
2 cups of milk
1 dessertspoon lemon juice
3 egg yolks beaten
2 tablespoons Margarine
1/2 teaspoon Vanilla Essence
2 large yellow plantains (ripe but firm) boiled and pureed
Sugar for meringue
Preparation:
Prepare pastry and line a 7" pie pan. Flute edges, prick pastry and bake blind. Mix flour, sugar and salt in pan. Stir in milk and blend well to avoid crumbs. Cook over low fire until thick, stirring constantly. Add egg yolks slowly then add plantains puree and mix well. Cook for 2 minutes and then stir in margarine. Cool. Add lemon juice and vanilla essence. Pour into baked shell. Cover with meringue made from egg whites stiffly beaten with sugar. Bake in slow oven until lightly browned.
N.B. to puree plantain, boil and sieve while hot. Add while still warm to avoid easy blending.
Short Pastry
Ingredients
1 1/2 cups all-purpose flour
1/8 teaspoon salt
1/2 cup unsalted butter, chilled and cut into small pieces
6 tablespoons ice water
Directions
1.In a food processor, mix together flour and salt. Add butter, and process until mixture resembles coarse crumbs. Add water 1 tablespoon at a time. Pulse briefly until dough begins to form in clumps. Remove dough from processor onto a floured surface, and form into a ball. Allow dough to rest at room temperature for 30 to 45 minutes before rolling out.
2.On a lightly floured surface, roll out dough to fit pie pan. Place in pan, and crimp edge. Prick the bottom of dough several times with a fork. Place in freezer for 15 to 20 minutes. Meanwhile, preheat oven to 425 degrees F (220 degrees C).
3.Fill crust with beans, or use pie weights. Bake in preheated oven for 15 minutes. Remove pie weights, and bake another 5 minutes. If necessary, cover with foil to prevent overbrowning.
Tannia Accras
Ingredients:
3 medium si zed (500g) Tannias (grated )
½ cup Chives (finely chopped )
3/4 tsp Salt
½ tsp Black Pepper
1 tbsp Seasoning Pepper (finely chopped )
(optional ) ¼ tsp Hot Pepper (finely
chopped )
3 tbsp Flour
2 tsp Baking Powder
Oil for deep frying
Preparation:
Mix ingredients thoroughly in a bowl. Heat wok or deep frying pan and add oil. Drop spoonfuls of tannia mixture into hot oil and fry until accras turn golden brown and crisp. Remove and place on paper towel to soak up excess oil. To Serve: Place accras on plate lined with fresh crisp lettuce leaves and garnish with fresh parsley and red & yellow bell peppers. Serve with sweet chilli sauce or mango chutney.
3 medium si zed (500g) Tannias (grated )
½ cup Chives (finely chopped )
3/4 tsp Salt
½ tsp Black Pepper
1 tbsp Seasoning Pepper (finely chopped )
(optional ) ¼ tsp Hot Pepper (finely
chopped )
3 tbsp Flour
2 tsp Baking Powder
Oil for deep frying
Preparation:
Mix ingredients thoroughly in a bowl. Heat wok or deep frying pan and add oil. Drop spoonfuls of tannia mixture into hot oil and fry until accras turn golden brown and crisp. Remove and place on paper towel to soak up excess oil. To Serve: Place accras on plate lined with fresh crisp lettuce leaves and garnish with fresh parsley and red & yellow bell peppers. Serve with sweet chilli sauce or mango chutney.
Pelau
Ingredients:
2 1/2 cups of Rice (brown rice optional)
1/2 stick Butter
1 Onion chopped
1 Garlic clove chopped
Garlic powder(a dash)
Black pepper (a dash)
Milk of one coconut plus additional milk
2 stems fresh thyme cut
2 stems scallion chopped
4 table spoons sugar- brown
4 table spoons fry oil
1 inch piece of Stick of Cinnamon
1/2 Teaspoon salt
1 pk sason seasoning
1 16 oz.can pigeon peas,(yellow corn or black eyed peas optional)
1 lb whole chicken chopped into small parts
Preparation:
Grate the coconut, press out all liquid, then strain to remove all grated husk from the liquid. Set the coconut liquid or milk aside.
Wash & clean the chopped chicken, using lime and or vinegar, remove the fat
Pre-season the chicken, using the garlic, garlic powder, black pepper, chopped onions, scallion, cinnamon, seasoning and thyme, set aside.
In a pot, place the fry oil and sugar, under a medium flame, let the sugar brown for 3 to 4 minutes, it should brown to a golden brown, next, place the chicken in the pot and saute, let it cook for approximately 10 to 15 minutes or until chicken is brown, turn constantly, so it would not stick.
Add Rice to the sauted chicken and spices, let it brown for 3 to 5 minutes. Slowly add the coconut milk, 2 cups at a time, add the salt, cover the pot tightly, let the ingredients cook under a low flame for another 15 to 20 minutes or until all the liquid has evaporated, and the rice is soft, not mushy.
As the rice cooks, if it is still hard, add more coconut milk liquid, as you add coconut milk, add more seasonings and salt to taste. After the rice is cooked, just prior to the end of the cooking process, add the butter, pigeon peas and sweet corn (optional), make sure you drain the water out of the peas and corn before adding it to the cooking process, let all the ingredients simmer for another 5 minutes
Fluff with a fork and serve hot.
The only difference in preparing Pilau and cook-up rice, for cook up rice, the rice need not be browned, you may also substitute other meats or none at all. Follow all instructions as described.
Sazon Seasoning (1 1/4 tsp equals one packet of Sazon)
1 tsp Salt
1 tsp Garlic Powder
1 tsp Cumin
1 tsp Coriander
1 tsp Annatto (substitute 1/4 teaspoon paprika combined with a generous pinch of turmeric)
2 1/2 cups of Rice (brown rice optional)
1/2 stick Butter
1 Onion chopped
1 Garlic clove chopped
Garlic powder(a dash)
Black pepper (a dash)
Milk of one coconut plus additional milk
2 stems fresh thyme cut
2 stems scallion chopped
4 table spoons sugar- brown
4 table spoons fry oil
1 inch piece of Stick of Cinnamon
1/2 Teaspoon salt
1 pk sason seasoning
1 16 oz.can pigeon peas,(yellow corn or black eyed peas optional)
1 lb whole chicken chopped into small parts
Preparation:
Grate the coconut, press out all liquid, then strain to remove all grated husk from the liquid. Set the coconut liquid or milk aside.
Wash & clean the chopped chicken, using lime and or vinegar, remove the fat
Pre-season the chicken, using the garlic, garlic powder, black pepper, chopped onions, scallion, cinnamon, seasoning and thyme, set aside.
In a pot, place the fry oil and sugar, under a medium flame, let the sugar brown for 3 to 4 minutes, it should brown to a golden brown, next, place the chicken in the pot and saute, let it cook for approximately 10 to 15 minutes or until chicken is brown, turn constantly, so it would not stick.
Add Rice to the sauted chicken and spices, let it brown for 3 to 5 minutes. Slowly add the coconut milk, 2 cups at a time, add the salt, cover the pot tightly, let the ingredients cook under a low flame for another 15 to 20 minutes or until all the liquid has evaporated, and the rice is soft, not mushy.
As the rice cooks, if it is still hard, add more coconut milk liquid, as you add coconut milk, add more seasonings and salt to taste. After the rice is cooked, just prior to the end of the cooking process, add the butter, pigeon peas and sweet corn (optional), make sure you drain the water out of the peas and corn before adding it to the cooking process, let all the ingredients simmer for another 5 minutes
Fluff with a fork and serve hot.
The only difference in preparing Pilau and cook-up rice, for cook up rice, the rice need not be browned, you may also substitute other meats or none at all. Follow all instructions as described.
Sazon Seasoning (1 1/4 tsp equals one packet of Sazon)
1 tsp Salt
1 tsp Garlic Powder
1 tsp Cumin
1 tsp Coriander
1 tsp Annatto (substitute 1/4 teaspoon paprika combined with a generous pinch of turmeric)
Mountain Chicken
Ingredients:
6-8 Frogs(Crapaud)or 12 to 16 legs
2 pegs garlic
2 tsps salt
1/4 tsp pepper(Hot crushed)
1 small onion (sliced)
1 tsp vinegar
1 Lime sliced in two
1/4 tsp thyme (chopped)
1/4 cup flour
1 tbs butter
1/4 cup fry oil
1 cup water
4 green bananas (sliced)
2 dasheen (cut into 4 pieces)
2 yams (cut into 4 pieces)
1/4 tsp salt
1 green pepper (sliced)
Preparation:
Only the legs of the Mountain chicken are used.
Wash the Mountain chicken and remove the skin by cutting and peeling it away with a knife, (as you would chicken). Wash with lime, then rinse with cold water
Season mountain chicken legs with garlic, pepper, vinegar, thyme. Let stand for 2 hours so that seasoning may absorbed.
Pat legs dry with a clean towel, then roll in flour and prepare to fry.
Before frying, heat the fry oil, make sure the oil is very hot (almost smoking).
Place legs in the hot oil and fry until golden brown.
Let it stand in a bowl.
Gravy Preparation:
Take 1 table spoon oil, add butter, melt and add onion.
Saute, then add 1 cup of water. Bring to a boil.
Next, add flour to thicken the gravy, let it simmer under medium fire for approximately 5 minutes.
Add the mountain chicken legs to the pot of gravy, stir and simmer.
Provisions Preparation (provisions are vegetables, potatoes, green bananas, etc)
Peel and clean provisions, boil in salt water.
Add green pepper.
Boil provisions until tender, but not crushed.
Test it by sticking it with a fork.
Serve with white rice, rice & peas and mountain chicken.
6-8 Frogs(Crapaud)or 12 to 16 legs
2 pegs garlic
2 tsps salt
1/4 tsp pepper(Hot crushed)
1 small onion (sliced)
1 tsp vinegar
1 Lime sliced in two
1/4 tsp thyme (chopped)
1/4 cup flour
1 tbs butter
1/4 cup fry oil
1 cup water
4 green bananas (sliced)
2 dasheen (cut into 4 pieces)
2 yams (cut into 4 pieces)
1/4 tsp salt
1 green pepper (sliced)
Preparation:
Only the legs of the Mountain chicken are used.
Wash the Mountain chicken and remove the skin by cutting and peeling it away with a knife, (as you would chicken). Wash with lime, then rinse with cold water
Season mountain chicken legs with garlic, pepper, vinegar, thyme. Let stand for 2 hours so that seasoning may absorbed.
Pat legs dry with a clean towel, then roll in flour and prepare to fry.
Before frying, heat the fry oil, make sure the oil is very hot (almost smoking).
Place legs in the hot oil and fry until golden brown.
Let it stand in a bowl.
Gravy Preparation:
Take 1 table spoon oil, add butter, melt and add onion.
Saute, then add 1 cup of water. Bring to a boil.
Next, add flour to thicken the gravy, let it simmer under medium fire for approximately 5 minutes.
Add the mountain chicken legs to the pot of gravy, stir and simmer.
Provisions Preparation (provisions are vegetables, potatoes, green bananas, etc)
Peel and clean provisions, boil in salt water.
Add green pepper.
Boil provisions until tender, but not crushed.
Test it by sticking it with a fork.
Serve with white rice, rice & peas and mountain chicken.
Crab Callaloo Soup
Ingredients:
2 lbs. Callaloo leaves, spinach, or chard
1 clove garlic, chopped
1 1/2 lbs. okra, sliced
1 quart water
4 scallions, chopped, tops and bottoms
1 tbsp. parsley, chopped
1/2 lb. crab
1/2 tsp. thyme
1/2 tsp. hot pepper sauce
Salt to taste
Preparation:
Combine all ingredients into a large pot. Cover and simmer for approximately 1 hour. Remove meat and puree stock. Cut meat into chunks and add to pureed mixture. Heat under low flame until ready to serve.
2 lbs. Callaloo leaves, spinach, or chard
1 clove garlic, chopped
1 1/2 lbs. okra, sliced
1 quart water
4 scallions, chopped, tops and bottoms
1 tbsp. parsley, chopped
1/2 lb. crab
1/2 tsp. thyme
1/2 tsp. hot pepper sauce
Salt to taste
Preparation:
Combine all ingredients into a large pot. Cover and simmer for approximately 1 hour. Remove meat and puree stock. Cut meat into chunks and add to pureed mixture. Heat under low flame until ready to serve.
Peach West Indies Cocktail
3 drops Maraschino Liqueur
3 drops Rose's Lime Juice
1 1/2 ounce Bacardi Light Rum
1/2 Peach
Peel the peach and add all into a blender and mix for 10-20 seconds with 3 ounces of crushed ice. Strain the contents into a champagne glass
3 drops Rose's Lime Juice
1 1/2 ounce Bacardi Light Rum
1/2 Peach
Peel the peach and add all into a blender and mix for 10-20 seconds with 3 ounces of crushed ice. Strain the contents into a champagne glass
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