A Caribbean Diet Cookbook (14 page)

CHICKE
N
CRA
B
AVOCADO

1
large
ripe
avocado
pear

185
g
crabmeat

1
teaspoo
n
white
wine
vinegar

185g
lean chicken, shredded

1
teaspoo
n
paprika

½
teaspoo
n
f
reshly
ground
pepper

½
teaspoo
n
se
a
salt

1
clove
of
garlic,
crushed

1
teaspoo
n
juic
e
o
f
lime

1
teaspoo
n
tomato
puree

Cut
the
avocado
in
half
and
remove
an
d
discar
d
th
e
ston
e
an
d
skin
.
Plac
e
th
e
pea
r
i
n
a bowl
and
mash
it
with
the
white
wine
vinegar,
lime
juice
,
an
d
tomat
o
puree
.
Mi
x
i
n
the
crabmea
t
an
d
shredde
d
chicken
.
Ad
d
th
e
remainin
g
ingredient
s
.
Mix
and
serve
with
rice and peas, or as a simple snack with bread.

EGGPLAN
T
LASANGE
Salt
an
d
pepper

2
large ripe eggplan
t
s
,
(sliced
and
salted)
trimmed,
and (leave to stand for 30
minute
s
)

3
slices of bacon, chopped

2
tablespoon
s
oliv
e
oil

1
medium sized onion, chopped

6
large okras, chopped

2
carrots, chopped

60
g
fres
h
mushrooms

250
g
mince
d
bee
f
o
r
lamb

2
teaspoon
s
tomato
puree

2
cloves
of
garlic,
crushed

125
m
l
dr
y
whit
e
wine

125g
lasange

90g
parmesan cheese, grated

1
teaspoo
n
chives,
finely
chopped

1
teaspoo
n
basil

Fr
y
th
e
onio
n
an
d
garli
c
i
n
ho
t
oi
l
i
n
a
larg
e
pa
n
unti
l
tender
,
the
n
fr
y
th
e
meat
.
Ad
d
the
bacon
,
okras
,
carrots
,
an
d
mushrooms
.
Sti
r
i
n
th
e
to
m
ato
puree
and
continue
to
cook
for
a
while
,
the
n
ad
d
th
e
dry
white
wine,
simmer
for
1
0
-
1
5
minutes.

In
a
large
ovenproof
dish,
arrange
the
layer
s
.
Begi
n
wit
h
meat
,
the
n
eggplant
,
then
lasange and a thin layer of cheese sauce. Repeat this arrangement until
al
l
th
e
ingredients
hav
e
gone
.
Finis
h
wit
h
a
laye
r
o
f
lasang
e
sprinkle
d
wit
h
parmesa
n
cheese
.
Bak
e
the
lasang
e
i
n
a
pre
-
heated
oven
(
190°C/375°
F
)
Ga
s
Mar
k
5
fo
r
20
-
3
0
minutes
.
Garnis
h
with
a
sprinkle
of
chive
s
.
Thi
s
dis
h
c
a
n
b
e
serve
d
wit
h
fres
h
salad.

S
W
EET
BREADFRUIT
AND
HAM
PIE

½
breadfruit, peeled and cut into chunks

2
medium sizes sweet potatoes, peeled and cut into pieces

250
g
ham
,
cu
t
int
o
chunks

1
medium sized onion, chopped

2
garlic
cloves,
crushed

1
teaspoo
n
cinnamon

300
g
ti
n
o
f
butto
n
mushrooms

½
teaspoo
n
sea
salt

½
teaspoo
n
freshly
ground
black
pepper

½
teaspoo
n
basil

1
tablespoo
n
butter

Melt
the
butter
in
a
pan
and
fry
the
garlic,
onion,
and
mushrooms
until
they
are
tender. Add
the
ham
and
continue
frying.
Stir
in
the
salt,
pepper,
cinnamon,
an
d
basil
.
Meanwhile
cook
the
breadfruit
an
d
swee
t
potatoe
s
i
n
slightl
y
salte
d
wate
r
unti
l
the
y
ar
e
tender.
Drain and mash. You may like to add a teaspoon of butter while mashing.

Pou
r
th
e
ha
m
mixtur
e
int
o
a
dee
p
ovenproo
f
dis
h
an
d
cove
r
wit
h
th
e
mash
br
eadfrui
t
an
d
swee
t
potat
o
mi
x
.
Spread
over
evenly,
and
score
som
e
lines
with
a
fork. Place
the
dish
in
a
pr
e
-
heated
oven
at
180°C/35
0
°F
Ga
s
Mar
k
4
fo
r
abou
t
3
0
minute
s
or
unti
l
golde
n
brown.

FAMOUS
CURRIED KID

1.
5
k
g
lea
n
boneles
s
lamb
,
choppe
d
int
o
bit
e
s
ized
pieces

3
garlic
cloves,
crushed

2
tablespoon
s
lime juice

2
large onions finely chopped

3
tablespoon
s groundnut oil

½
teaspoo
n
groun
d
cumin

½
teaspoo
n
ground
allspice

3
tomatoes
,
chopped

1
scotch
bonnet
pepper,
stem
removed,
chopped

300m
l
coconu
t
milk

300ml
lamb or chicken stock

3
tablespoon
s
o
f
mil
d
curr
y
powder

1
ba
y
leaf

Sal
t
an
d
pepper

Plac
e
th
e
lam
b
i
n
a
bow
l
an
d
seaso
n
i
t
wit
h
salt
,
pepper
,
an
d
curr
y
powde
r
wit
h
abou
t
2
tablespoon
s
o
f
col
d
water
.
Ru
b
th
e
mixtur
e
int
o
th
e
mea
t
usin
g
you
r
fingers
.
Leav
e
to
marinate
for
about
3
hours.

Heat
the
oil
in
a
pan
and
fry
the
garlic
and
onions
for
a
few
m
inutes
.
Ad
d
the
tomatoes
,
cumi
n
an
d
scotch bonnet pepper. Add the seasoned meat and fry for 5 minutes.
Pou
r
i
n
th
e
res
t
o
f
th
e
ingredient
s
excep
t
fo
r
th
e
l
im
e
juice
.
Brin
g
i
t
to
the
boil,
then
reduce the
heat
to
a
low
flame
and
cook
slowly
for
about
2
hours.
Jus
t
befor
e
serving
,
ad
d
the
lim
e
juic
e
for extra flavour. This dish can be served with boiled rice.