Recipes

Oxtail Soup with Dumplings

Ingredients

1 tbs ground herb seasoning
2 lb lean oxtail, jointed
1 tbs vegetables oil
3 garlic cloves, minced
1 large onion, chopped
1/3 cup chopped celery
2 pimento seeds chopped
2 sprigs of thyme
1/2 lb pumpkin, peeled and cubed
1 hot pepper
2 lb (sweet potato and potatoes ) cut into 2 inch pieces
dumplings

Method

1. Rub the herb seasoning into the oxtail and marinate for about 30 minutes.

2. Add oil into a large soup pot and sear oxtail until both sides are brown, then add the onion, chives, pimento pepper and thyme. Then cover it with just about 8 cups water and boil until oxtail is tender, 1 hour.

3. Skim of the fat and any froth from the surface. You can add more water if necessary and bring the soup back to boil.

4. Add the pumpkin and hot pepper and cook for another 15 minutes until tender. Add sweet potatoes and potatoes, stir and cook for 15 minutes.

5. Meanwhile, divide the dumplings dough into 4 pieces. Roll each dumplings in any way you desire, preferably into circles.

6. Add to boiling soup and cook for about 5 minutes or until dumplings come to the top of the pot. Season soup with salt and back pepper to taste. Remember to take out pepper before serving.

Dumplings

Ingredients

1 tsp baking powder
1/2 tsp salt
2 tsp butter
2 cups flour

Method

1. Combine the flour, baking powder, cinnamon and salt in a large bowl.

2. Rub butter and add enough water to make a firm dough. knead dough for a few minutes. then cover and let it rest for 30 minutes.

Caribbean Fish Et Pasta

Ingredients

1 lb firm fleshed fish, cut into cubes
2 Garlic cloves, minced
1 tbs minced chives
1 tbs olive oil
1 onion sliced
1 bell pepper, cut into strips
1/3 cup chopped cilantro
(Chadon Beni)
1/2 lb spaghetti boiled and drained
1/4 cup chopped parsley
1/2 lime

Method

1. Rub the fish with the garlic, chives, salt and freshly ground black pepper and marinate for about 30 minutes.

2. Heat the oil in a large frying pan and add the onion and pepper. Fry until fragrant and just tender and add the fish and gently mix up. Cook for 10 minutes turning occasionally until fish is tender. Add the cilantro, taste and add a bit, more seasoning.

3. Remove from pan, toss with cooked pasta and sprinkle with parsley.

4. Squeeze lime over and serve.

Hot 'n' Spicy Wings

Sauce

Ingredients

2 tbs Vegetable oil
4 garlic cloves, minced
2 onions, minced
1 hot pepper, seeded and chopped
1/2 green bell pepper, chopped
1/4 cup finely chopped celery
1/2 cup ketchup
2 tbs brown sugar
3 tbs white vinegar
3 tbs Worcestershire


Ingredients

Wings

16 chicken wings, split into wing and small drumstick
1 tbs minced garlic
1 tbs minced chives
1 tbs fresh lime juice

Method

1.Heat the oil in a saucepan. Add the garlic, onion, peppers and celery and saute. Add the remaining ingredients and simmer for 10-15 minutes until thick and bubbly.

2. Remove the wing tip from the wings.

3. Marinate the wings and small drumsticks in the garlic, chives and lime juice, with some salt and freshly ground back pepper. Let it stand for 30 minutes.

4. Pre-heat the oven to 375 F .

5. Place the wings in an baking tray (oven proof) baking tray or dish and bake for about 20 minutes, turning once until lightly browned.

6. Remove from the oven, baste with the sauce, then return to the oven for about 5 minutes more.

Desserts

Rich West Indian Dundee Cake

Ingredients

1 lb butter
1/2 lb granulated sugar
1/2 lb brown sugar
8 eggs
zest of 3 limes
2 tbs vanilla extract
1 1/4 lb all-purpose flour
2 tsp baking powder
2 0z ground almonds
1/2 cup rum (optional)
1 lb currants
1 lb golden raisins
1/2 lb candied citron peel
1/4 lb red band green candied cherries, chopped
3 oz chopped nuts

Method

1. Preheat oven to 325 F. Grease and line 2 cake pans, 9 inches in diameter and 3 inches deep

2. Cream the butter and sugar until until mixture is light and fluffy.

3. Add the eggs one at a time and beat the mixture each time an egg is added. Add lime zest, vanilla and almond extracts.

4. Sieve the flour and baking powder and mix in the ground almonds.

5. Fold the batter, you could add rum at this point if you prefer.

6. Add the currants, golden raisins, peel, cherries and chopped nuts in some flour. Add to the batter and gently fold in.

7. Put mixture evenly into to 2 pans, then bake for 1 1/2 hours or until the cake leaves the side of the pan.

8. Let the cakes cool before removing it from the tin.