A Caribbean Diet Cookbook (15 page)

EGGPLANT
CHICKEN IN COCONUT PIE

250g
boneless,
skinless chicken fillets

2
medium sized eggplants, sliced thin

3
garlic
cloves,
crushed

1
larg
e
onio
n
choppe
d
fine

1
teaspoo
n
thyme

300m
l
coconu
t
milk

6
medium
sized
tomatoes,
sliced
thinly

1
teaspoo
n
se
a
salt

1
teaspoo
n
freshly
ground
black
pepper

1
tables
poo
n
oliv
e
oil

3
tablespoons of
desiccated
coconut

Sprinkle
salt
over
the
eggplant
slice
s
,
arrange
d
o
n
a
plat
e
,
the
n
leav
e
th
e
m
to
stand
for about
30
minutes,
then
rinse
them
under
cold
water
and
allow
them
to
dry.
Fry
the
garlic
an
d
onio
n
i
n
oliv
e
oi
l
fo
r
a
coupl
e
o
f
minutes
,
ad
d
th
e
chicke
n
fillet
s
an
d
fr
y
eac
h
sid
e
fo
r
a
fe
w
minutes
.
Repea
t
th
e
sam
e
wit
h
th
e
eggplan
t
.
I
n
a
n
ove
n
-
proof
dish
arrange
a
layer
of
chicke
n
fillet
s
,
the
n
on
e
o
f
eggplant,
then
fillets,
and
so
on.
Finish
with
a
layer
of
sliced
to
m
atoes
.
Pou
r
i
n
th
e
coconu
t
mil
k
the
n
plac
e
th
e
dis
h
i
n
a
pr
e
-
heated
oven
set
to
(
180°C
/350
°
F
)
Gas
Mark
4
for
3
0
-
35
minutes.
Remove
when
ready
and
serve
hot
with
a
sprinkl
e
o
f
desiccate
d
coconut.

A
Caribbea
n
Die
t
Cookbook

Vegetabl
e
Dishes

Chapt
e
r 5

POR
T
-
A
U
-
PRINCE
SALAD

1
crisp
lettuce
heart

1
green pepper, d
e
-
seeded
and
cut
into
rings

2
sticks of celery, chopped

6
smal
l
eschalot
s
o
r
sprin
g
onions

2
small
carrots,
peeled
and
finely
diced

½
cooked breadfruit, peeled and diced

3
sl
ices of bread,
c
u
t
int
o
12c
m
cubes
,
frie
d
i
n
garli
c
butter

160m
l
Frenc
h
dressing

1
avocad
o
pear

Straine
d
juic
e
o
f 1
lime

rrang
e
th
e
lettuc
e
o
n
a
plat
e
usin
g
th
e
bes
t
o
f
you
r
artisti
c
capabilities
.
Cu
t
th
e
pepper
rings
in
half,
reserve
1
ring
for
the
garnish.
Mix
the
c
e
lery
,
eshalot
s
o
r
onions
,
pepper,

carrots
,
breadfruit
,
an
d
garli
c
brea
d
cubes
,
the
n
la
y
th
e
mixe
d
ingredient
s
ont
o
th
e
lettuce,
pour the French dressing all over before tossing well.

Before
serving,
peel
the
avocado
an
d
remov
e
th
e
ston
e
a
s
follow
s
,
o
r
yo
u
ma
y
use
you
r
ow
n
method
.
Carefull
y
cu
t
the
pear
in
half
b
y
cutting
round
the
stone
first
the
n
grasp
th
e
tw
o
halve
s
an
d
twis
t
the
m
i
n
hal
f
gentl
y
an
d
remov
e
th
e
ston
e
fro
m
on
e
o
f
the
halves

depending
on
your
own
preference.
After
removing
the
skin,
cut
the
pear
into
wedges,
sprinkl
e
wit
h
lim
e
juice
,
the
n
arrang
e
o
n
to
p
o
f
th
e
sala
d
wit
h
th
e
peppe
r
ring.

MIXED
VEGETABLE
PLATTER

1
Medium cabbage, shredded

500g
string beans, sliced diagonally

1
cucumber,
sliced

1
aubergine,
sliced

870m
l
salte
d
water

2
toms
, quartered

1
hard boiled egg, quartered

Cook
the
cabbage,
beans,
cucumber,
and
the
aubergine
in
the
salt
water
for
about
20 minutes
or
until
all
the
vegetables
are
tender.
Put
the
tomato
and
egg
on
a
plate
and
place it
over
the
pan
of
simmering
vegetables
t
o
hea
t
slowl
y
fo
r
th
e
las
t
1
0
minutes.

Arrange
the
well
drained
vegetables
on
the
same
plate.
Serve
hot
or
cold
with
peanu
t
sauce
.
Thi
s
i
s
a
typica
l
Indonesia
n
dis
h
know
n
locall
y
a
s
“quad
o
–
quado”
usually served
with
a
sprinkle
of
cayenne
pepper.

SURI
NA
M
CURRIE
D
SALAD

2
teaspoon
s
curr
y
powder

1
teaspoo
n
win
e
vinegar

3
tablespoon
s
cold
cooked
rice

250m
l
mayonnaise

125g
cold veal cut into cubes

4
hard boiled eggs, sliced

4
smal
l
toms
,
sliced

1
cooked cristophene (chocho), peeled and cut into 18mm cubes

Mix
the
curry
powde
r
,
vinegar,
and
the
rice
with
the
mayonnaise.
Place
the
vea
l
i
n
the
centr
e
o
f
a
dis
h
an
d
surroun
d
i
t
wit
h
slice
d
egg
,
tomat
o
and
cristophene.
Cover
with
the curry
mayonnaise
mixture
and
serve.

STUFFED
PUMPKIN

1
smal
l pumpkin
cu
t
int
o
w
e
dges
(or
2
halves)

30
g
butter

1
eg
g
yolk
,
lightl
y
beaten

Sal
t
an
d
pepper

1
tablespoo
n
double
cream

4
tablespoons of
mea
t
stuffing

Scoop
the
pumpkin
from
the
shells
and
mash
with
butter,
egg
yolk,
and
a
little
salt
and
pepper
.
Sti
r
i
n
th
e
doubl
e
cream
,
m
i
x
wit
h
th
e
mea
t
stuffin
g
the
n
pres
s
th
e
mixtur
e
back
int
o
th
e
pumpki
n
shells
,
fillin
g
eac
h
fro
m
th
e
centre
.
Arrang
e
o
n
a
bakin
g
tra
y
an
d
plac
e
in
a
hot oven set to
(
220°C/425°
F
)
Ga
s
Mar
k 7
fo
r
abou
t
1
5
minutes
.
Serv
e
hot.