Deviled Eggs

Deviled Eggs have become a popular treat all over the Caribbean.  I have had the pleasure to have these at weddings, work functions, church gatherings and at tea parties.  I also made them as well and added a bit of bacon for added flavor.  My daughter begs me all the time to do these and is always willing to help me stuff them. These are also fun to prepare and the finish product is just amazing; more significantly, the creamy and well seasoned egg yolk filling is just to die for.

Cheddar Deviled Eggs

 Ingredients:
14 hard-cooked eggs
1/2 cup mayonnaise
1/2 cup sour cream...
1 1/2 teaspoons Dijon mustard
1 teaspoon fresh lemon juice
1/4 teaspoon black pepper
1/4 cup (1 ounce) finely shredded sharp Cheddar cheese
2 tablespoons chopped fresh chives or scallion (green onion) tops

Directions:

Slice eggs in half lengthwise. Remove yolks to a medium bowl. Reserve 24 white halves; finely chop remaining 4 white halves.

Mash yolks with fork. Add mayonnaise, sour cream, mustard, lemon juice, and pepper; mix well. Add chopped egg whites, bacon, cheese, and chives; mix well.

Spoon 1 heaping tablespoon yolk mixture into each reserved egg white half. You can also use icing piping bag and nozzle to squeeze filling in the egg white half. Refrigerate, covered, to blend flavors.

N.B:  You have the option to garnish with celery, parsley, olives or any other green seasoning. A little paprika can also be sprinkled on the top to enhance presentation. Some cooked bacon can also be added to the recipe for added flavor.

Conkies - Barbados

Barbados - Conkies (Similar to Ducanna in St. Vincent)

For many Bajans, Conkies are a delicious treat! I have made Conkies and I must attest that it is a wonderful delight to have.  The original idea of when Conkies  are to be eaten came about during the old British colonial celebration of Guy Fawkes Day on the 5th of November.  They are still made traditionally during the month of November to celebrate the Independence of Barbados.  The simple instructions and recipe below will teach our viewers how to make this favourite dish from the beautiful island of Barbados.

Barbados conkies

Recipe

• 2 cups corn flour
• 1/2 cup plain flour
• 1 cup grated coconut
• 3/4 lb grated pumpkin
• 1/2 lb grated sweet potato
• 6 oz melted butter or margarine
• 1 cup whole milk
• 1 egg (beaten)
• 3/4 lb brown sugar
• 4 ozs. raisins
• 1 tsp spice
• 1 tsp almond essence
• 1 tsp grated nutmeg
• 1 tsp salt
• Fresh Banana leaves

Mix the coconut, pumpkin, sweet potato, sugar, spices, raisins, flour, corn flour, and salt together in a large bowl.

Add the beaten egg, melted butter/margarine, and milk. Mix thoroughly by hand to combine. You should have a thick mixture that drops slowly from a spoon. Add more flour if the mixture is not thick enough; add a bit more milk if it is too thick.

Fresh green Banana leaves are traditionally used to wrap the conkie mixture. If you have these, strip leaves from stalk with a sharp knife then briefly singe them over an open flame to make them more pliable. Cut the leaves into individual 8" squares.

Spoon 2 to 3 tablespoons of the mixture into the centre of the banana leaf. Fold the leaf around the mixture, taking care not to rip the leaf.

Steam the conkies on a rack over boiling water in a large saucepan for 1 hour or until they are firm.

Unwrap and enjoy!

Substitutions

• The Banana leaves can be substituted with wax paper or foil.

Recipes and information adapted from: www.barbados.org

Coconut Turnovers - Barbados

Barbados - Coconut Turnovers

Barbados fluffy yeasted buns/turnovers are heavenly to your lips and stomach.  They are baked and stuffed with sweet coconut seasoned with a variety of spices. The aroma that fills the room when they are baking makes your mouth water and you are too anxious for them to be ready for consumption.

On Sundays in Barbados, coconut turnovers are usually consumed with a glass of tea or juice.  They can also be made for brunch or to take on a picnic.  They are best tasty when they are warm.

These turnovers are a must have treat once visiting Barbados.  Make sure to visit one of the local bakeries and try what genuine turnover tastes like.  The recipe below will also guide you as to how to make this heavenly delight.

Recipe

Dough

• 2¾ cups all-purpose flour
• ½ teaspoon salt
• 4oz cold butter (unsalted)
• ¼ cup white granulated sugar
• 4 teaspoons instant yeast
• 1 cup warm milk
• ⅓ cup sugar water (dissolve sugar in water)
• Brown sugar

Filling

• 2 cups grated or shredded coconut (fresh or frozen; NOT dried coconut)
• ¾ cup white granulated sugar
• ¼ teaspoon allspice
• ¼ teaspoon ground cinnamon
• 1 teaspoon almond essence

Method

Mix the flour and salt, then cut in the cold butter until you have a breadcrumb-like consistency. 

In a separate bowl, mix the white sugar, yeast and milk. 

Combine the wet ingredients with the dry, mixing to form a dough. Transfer the dough to a lightly floured board and knead gently for 1-2 minutes. 

Place the dough in a lightly oiled bowl, cover, leave somewhere warm and let rise for about 1 hour (the dough should double in size).

Combine the filling ingredients in a bowl, stirring well so that the sugar begins to dissolve and the mixture is moist. Set aside.

Punch down the risen dough and lightly knead it for half a minute. Cut the dough into equal pieces. With each piece, roll into a 3-inch circle, place a heaping tablespoon of the filling in the centre; spread the filling out to ½-inch from the edges. Lift one end of the dough to the other, folding and sealing the ends together. Form into a loaf shape.

Place each turnover on a greased or parchment-lined baking sheet, seam-side down. Cover and let rise for 30 minutes.

Brush turnovers with sugar water and sprinkle with brown sugar, then place in an oven preheated to 350F. After 18 minutes, brush again with sugar water, sprinkle with more brown sugar, and allow to bake for another 2-3 minutes. This will help develop a sugary crust. Remove from the oven and cool on racks for 15 minutes.

Turnovers are best eaten warm, when the filling is still gooey :) Enjoy your turnover with a glass of juice or tea.

Recipe adapted from: www.barbados.org

Fish Cakes - Barbados

Barbados - Fish Cakes

Fish cakes are a traditional Barbados breakfast dish and are also served at elegant cocktail parties. They are very delicious and can be eaten alone or you have the option to serve them with sweet bakes or bread. In Barbados, persons on the go prefer eating the fish cakes in a sandwiched form or in other words a "salt bread", this is known as a "bread and two".

At many restaurants in Barbados, Fish cakes are also a favourite to be served as an appetizer at restaurants or as a finger food at cocktail parties.  Fish cakes have also been known to be served throughout the Caribbean and is a favourite for most islanders.

The simple step-by-step recipe below will guide our viewers how to make this delicious appetizer.  I also find myself making these very often church gatherings, work or when liming with friends.  Recipe also goes well with a sauce of your choice.

Recipe

• 1 onion, diced
• 1 cup flour
• 1 tsp baking powder
• 1 egg lightly beaten
• 1 small hot pepper, finely diced
• chopped parsley, thyme and marjoram
• 1 lb boneless, skinless salt cod
• 1 cup water

To prepare the salted cod, boil in 6 cups of water for 4 minutes. Throw off the water and boil a second time for 3 minutes. Flake the fish with a fork.

In a bowl, combine the flaked fish with the other ingredients. Stir until a thick batter forms. You can add more water or more flour to get the desired consistency. 

Drop the batter by teaspoonful into oil over medium heat, being careful not to overcrowd the pan. You may need to turn the heat down to medium-low if the fish cakes are burning before being fully cooked.

Drain on paper towels. Fish cakes are best eaten hot!

Fish cakes are even more delicious when dipped in traditional Barbados pepper sauce or Marie Rose sauce made by combining mayonnaise, ketchup and pepper sauce.

Recipes and information adapted from: www.barbados.org

Barbados Cutters

What is a "cutter"?

A cutter in Barbados is like a sandwich but only much better. It is a bread roll that is cut in half, crossways and stuffed with a filling that is savory.  This type of sandwich is very famous in Barbados and is made, sold and served throughout the island.  Cutters can be eaten at any time during the day whether it is for breakfast, lunch, dinner or as a snack.  It is a meal by itself and the locals tell you that the best drink to go with any cutter is a red soft drink. I had the honour of trying the cheese and fish cutters on my trip to Barbados in 2008. They were really delicious and heavenly.  I am hoping to try the other types of cutters on my next visit to the beautiful island in the near future.  There are many different types of cutters, some are more popular than others; however, for the salt-bread, everyone has their favourite filling.

• Ham cutter - thickly cut slices of baked ham (either leg ham or picnic ham) with some Barbadian hot sauce
• Cheese cutter - thick slices of cheddar cheese.  Preferably Australian, New Zealand or English Cheddar Cheese.
• Fish cutter - made with breaded and fried fish, often flying fish.  It is also served with marlin, billfish, King Fish, tuna or mahi mahi.
• Liver cutter - breaded and fried chicken livers
• Gizzard Cutter: made with breaded and fried chicken gizzards.
• Bread and Two - two Bajan fish cakes. Popular for breakfast.
• Egg cutter - fried egg

Most cutters are served with lettuce and tomato in the salt bread.  A little pepper sauce is needed as a finishing touch for your cutter.

Where to get a cutter

Cutters are found at the rum shops, food trucks and casual beachside eateries if you are looking for this special Barbados treat!  They are not served; however, in any restaurants.

A Taste of Barbados

A Taste of Barbados - This week's blog!

Local Beverages

Here are some fantastic Barbados beverages from Rita G. Springer's Caribbean Cookbook.

• Rum Punch

  Ingredients:

  One of sour - One part pure lime juice (1/4 cup)
  Two of sweet - Two parts sugar (1/2 cup)
  Three of strong - Three parts Barbados rum (3/4 cup)
  and Four of weak - Four parts water (1 cup)

  Method:

  Dissolve sugar in water, add rum and lime juice. Blend well. Chill and serve with bitters or nutmeg. Makes 4 servings.
 
• Rum Cocktail

  Ingredients:

  2 wineglasses rum
  1/4 cup honey or granulated sugar
  1/2 cup lime juice
  1/2 teaspoon bitters

  Method:

  Combine ingredients and whisk until well blended. Pour into cocktail glasses half filled with finely crushed ice. Serves 4.
• Punch a Creme (a Christmas favourite)

  Ingredients:

  3 eggs
  1 wineglass rum
  1/2 tin (175g or 7oz size) evaporated milk
  Piece of orange or lime rind
  1 tin (325g or 12oz size) condensed milk
  1 teaspoon bitters

  Method:

  Beat eggs well with the rind. Remove rind. Add milk. Stir well. Add rum and bitters and mix thoroughly. Bottle. Chill and shake well before serving. Makes 12-16 servings in liqueur glasses.

  This is a popular Christmas drink.
 
• Caribbean Cocktail

  Ingredients:

  1/4 cup rum
  2 tablespoons lime juice
  1 cup fresh pineapple juice
  1 teaspoon bitters
  1 tablespoon caster sugar
  soda water

  Method:

  Shake all ingredients well together, put some ice into tall glasses and fill halfway with mixture. Finally pour on soda water to fill glasses. Stir and serve. Makes 4 servings.

On a warm day, which is pretty much every day in Barbados, a sweet snow-cone is must have!

Recipes and information adapted from: www.barbados.org

Johnny Cakes

Johnny Cakes – Fried Dumpling

by Xavier Murphy

A favorite in Jamaica and throughout the Caribbean, the dish is called “pick up” because the salt cod used in the dish is torn into small pieces after the bones have been removed – perfect for “picking up” with your fingers. Frying the fish pieces with onions, hot peppers, and ketchup gives just the right combination of salt and heat.

INGREDIENTS :

• 4 cups flour
• 2 teaspoons baking powder
• 1.5 teaspoon salt
• 1/2 cup butter or margarine
• 1/2 cup cold water
• 1 cup vegetable oil for frying

METHOD:

1. Sift the flour, baking powder, and salt together into a large mixing bowl. Cut in the butter or margarine until the mixture forms marble-sized doughballs. Add the water 1 teaspoon at a time, just enough to bring the dough together with a firm consistency.
2. Heat oil in a heavy bottomed frying pot over medium-low heat until hot
3. Break off peices and Form the dough into slightly flattened biscuits, about 2 inches across. On a lightly floured surface, knead the dough well, for about five minutes.
4. Fry the Johnny Cakes, uncrowded, in the hot oil only until they become golden–(Approx abou t2- 3 minutes)
5. Remove they Johnny cakes with and drain on a paper towels to absorb the extra vegetable oil.
6. Johnny cakes are usually served for breakfast with Bully Beef or Ackees. (Serves 6)

Recipe Adapted From: http://jamaicans.com/johnny/#ixzz3oKsyUSDh

Jamaican Rice and Peas Recipe

Quick Jamaican Rice and Peas Recipe

by Xavier Murphy

"Sunday Rice and Peas is a must but when you are on the go it can be a challenge. Our quick rice and peas is for the person on the go that wants to have Jamaica’s “Coat and Arms’, but quickly with a Rice Cooker and pre-cooked pigeon or red peas."

INGREDIENTS :

• 3Cups Uncle Bens Rice
• 3 Sprigs thyme
• 2 Clove Garlic
• 2 Stalks scallion
• 1 tablespoon salt
• 1 tablespoon pepper
• 1 can green pigeon or red peas with coconut milk (Ocho Rio brand)
• 1 can coconut milk
• Approximately 2 Water Or the required amount to reach 4 cups of rice in your rice cooker. (VERY IMPORTANT)
• 1 Scotch bonnet pepper

METHOD:

1. Pour the rice in the Rice Cooker.
2. Combine the water with the green pigeon peas, and coconut milk into a pot.
3. Be sure the rice is completely covered with water. Be sure you fill to required line of your rice cooking (VERY IMPORTANT)
4. Add the salt, pepper, thyme, Garlic and scallion
5. Place Scotch bonnet in the pot
6. Turn on the rice cook
7. Serve once the rice cooker has completed cooking. Do not keep the rice cooker on warm as it will burn the bottom of the rice. 

Recipe Adapted from: http://jamaicans.com/quickricepeas/#ixzz3oKrDQv7j

Simple Jerk Chicken Wings – Jamaican Recipes

by Winsome Murphy

Jamaican Jerk Chicken Wings

Learn how to make a Jerk Chicken Wings with our simple easy to follow recipe. The Jerk style of cooking originated Jamaican the Maroons who used African techniques for cooking meat to Jamaica, which were then combined with native island seasoning and ingredients. The word “Jerk” may have its roots in “charqui,” a Spanish word for dry meat, or it may derive from “jerking,” or poking holes in the meat to hold spices before cooking. Enjoy our simple Jerk Chicken Wings recipe

INGREDIENTS :

• 4 lbs. chicken wing drumettes
• Jerk Sauce (make your own using our recipe or buy it)
• lemon or lime juice

METHOD:

1. Clean, skin,and cut chicken in medium pieces,then wash the chicken wing drumettes with lime or lemon juice
2. Rub the chicken wing drumettes with the Jerk seasoning.
3. Be sure to rub under skin and in cavities. Then pour the rest of the Jerk Sauce in a bowl.  Put the chicken wing drumettes in the bowl to marinate in the Jerk Sauce.
4. Marinate overnight.
5. Grill at lowest possible setting over a low fire until done. If you are using an oven preheat it to 450 degree and cook the chicken wing 30 minutes.
6. Pimento (all spice) branches (this is what is used in Jamaica) mixed with charcoal is best. If not try to use an aromatic wood in the barbecue grill to enhance the flavor.
7.  Jerk Chicken is served traditionally with Jamaican hard-dough bread

Recipe adapted from: http://jamaicans.com/simple-jerk-chicken-wings-jamaican-recipes/#ixzz3oKqTwDzy

Sweet and Sour Fish - Jamaican Style

Sweet & Sour Fish – Chinese food “Jamaican Style”

by Karen Lee

The Jamaican motto “Out of Many One People” can also be modified for our cuisine to “Out of many one pot”.  The Chinese came to Jamaica in the mid-19th century as migrant workers. The Chinese influence on Jamaican cooking can be found in many of our cuisines. There is nothing like Chinese food “Jamaican Style”.  Try our Sweet and Sour fish recipe. 

Ingredients

• 2 pounds fish fillets
• 2 sprig thyme
• 1 medium onion
• 1 teaspoon black pepper
• 1 teaspoon allspice/pimento
• 3 cloves garlic
• 1 teaspoon salt
• 1 large egg white
• 2 cups flour
• 1 tablespoon garlic salt

Ingredients for the Sweet & Sour Sauce:

• 2 tablespoon soy sauce
• 4 tablespoons ketchup
• ½  Cup tablespoons rice vinegar
• 4 tablespoons brown  sugar
• 1 tablespoon cornstarch mixed with 2 tablespoons water

Method:

• Wash the fish cubes with vinegar
• Season with onion, thyme, black pepper, salt, allspice/pimento and garlic
• Set aside in room temperature for 1/2 hour
• Beat egg and set aside
• Mix garlic salt with flour
• Dip fish cubes in egg and then batter in the flour
• In a medium skillet, heat the oil and fry the fish until brown. Remove from the skillet and set aside
• Combine ketchup/tomato sauce, soy sauce, sugar, vinegar, pineapple chunks and bell pepper cubes.
• Bring the sweet and sour to a mixture boils then add the corn starch mixture to thicken. Then add the fish.
• Cover the pot and let simmer for 10 minutes.

Read more: http://jamaicans.com/sweet-sour-fish/#ixzz3oKosdBkW

Jamaican Oxtails and Beans Recipe

Jamaican Oxtails and Beans Recipe

by Winsome Murphy

Written by Winsome Murphy

Learn how to make the best Jamaican Style Oxtails and Beans. This Jamaican Oxtails and Beans recipe is a slow-cooked, thick and savory beef that features bacon, potatoes, and butter beans for extra heartiness.

INGREDIENTS :

• 1 oxtail about 2-2.5 lb. Cut up
• 4 tblsp. cornflour
• 2 tblsp. cooking oil
• Salt and Black pepper
• 4 rashers (slices) Bacon (Sugar cured, rindless)
• 2 medium onions sliced
• 1 clove garlic crushed
• 4 carrots pared and sliced
• 1 cup peeled chopped tomatoes
• 1 pint (16 fl. Oz) hot water
• 2 whole scotch bonnet peppers
• 2 stalks green onions finely sliced
• 1 spring thyme
• 1 can butter beans (Lima beans)

METHOD:

1. Trim away excess fat and place oxtail in boiling water for 2 to 3 minutes to blanch.
2. Drain well on absorbent paper and coat with cornflour.
3. Sprinkle with salt and pepper.
4. Heat oil in heavy skillet and brown oxtail on both sides removing when brown.
5. Pour off excess fat.
6. Dice bacon and fry for a few minutes.
7. Return oxtail to pot with bacon, add carrots, onion, garlic, tomatoes, scotch bonnet pepper and hot water.
8. Cover and simmer gently for 3.5 to 4 hours or until oxtail is almost tender.
9. At this stage add more liquid if necessary and season.
10. Cover and simmer for 20 to 30 minutes. Add the butter beans and allow to simmer for 3 to 4 minutes.
11. Serving for 4. Serve with Rice and Peas

Recipe adapted from: http://jamaicans.com/oxtail/#ixzz3oKn8Jtb3

Ackee and Saltfish

Ackee and Saltfish Recipe – Jamaican Recipes

by Xavier Murphy

Ackee and Saltfish is Jamaica’s national dish. It can be eaten any time or any day of the week. However, it is traditionally served as a breakfast meal on Saturday and/or Sunday, or on special occasions.  Ackee and saltfish is sautéed saltfish (codfish) with boiled ackee, onions, thyme, Scotch Bonnet peppers (optional), tomatoes, red bell pepper (optional), garlic, black pepper and pimiento. It is usually served with a combination of any of these items: boiled yellow yam, fried or roasted breadfruit, boiled or fried dumplings, boiled green bananas and fried plantain. Ackee is Jamaica’s national fruit. A heated debate amongst Jamaicans is whether Ackee is a vegetable or fruit.

 INGREDIENTS :

• 1/2 lb. Saltfish (codfish)
• 1 dozen ackees or 1 can of ackee
• 1 large onion
• 1 teaspoon black pepper
• 2 sprigs tyme
• 2 crushed garlic or 2 teaspoons garlic powder
• 3 slices hot scotch bonnet pepper
• 1 small red sweet pepper
• 1 small tomato
• cooking oil

METHOD:

1. Soak saltfish in water to remove some of the salt or boil in water for 5-7 minutes.
2. Clean the ackee. Remove the seeds and all traces of interior red pit from the ackees.
3. Wash ackees five times
4. Cover and boil until moderately soft.
5. Drain, cover, and put aside.
6. Pick up (flake) the saltfish and remove all bones.
7. Sauté thinly sliced onions and sweet pepper rings.
8. Cut up the tomoto
9. Remove half of the fried onions and peppers
10. Add saltfish and the ackees, and turn the fire/stove up slightly.
11. Add black pepper
12. Pour in to serving plate and garnish with remaining onions and pepper slices
13. Serve with boiled yellow yam, fried or roasted breadfruit, boiled or fried dumplings, boiled green bananas and fried plantain.

Recipe Adapted from: http://jamaicans.com/ackee/#ixzz3oKsBPGiP