Pineapple Fish Salad

http://www.barbados.gov.bb/recipes.htm

Ingredients:

• 1 whole pineapple
• 1 lrg carrot
• 1 onion
• 4 tangerines
• 4 oz cubed dolphin
• 4 oz cubed marlin
• ¼ cup diced red sweet pepper
• ¼ cup diced green sweet pepper

Preparation:

• Marinate cubed fish (10mins) then season with Bajan seasoning and put to steam until tender. Remove and allow to cool.
• Prepare fruit – segment tangerines, cut pineapple lengthwise to ¾ of way in and remove pineapple by cutting in triangles and/or circles.
• Chop onion and prepare carrot into lengthwise strips.
• In a mixing bowl, add all ingredients – fruit, vegetable and fish and toss lightly.
• Place mixture into pineapple shell using the carrot sticks to keep the lid open.
• Serve with herb flavoured French dressing.

Stacked Fish Medley with Tangy Sauce

http://www.barbados.gov.bb/recipes.htm

Ingredients:

• 6-8 ozs dolphin
• 3 ozs pumpkin
• 3-4 tbsp crushed corn flakes
• 4 ozs sweet potato
• 2-3 tbsp Bajan seasoning
• 2 tbsp flour
• 1 egg beaten
• margarine (sautee)
• olive oil (sautee)
• vegetable oil for frying

Preparation:

• Cut fish into 3” squares and marinate in lime juice and salt for 10-15 mins
• Wash, dry, season and coat fish with flour, egg and crushed corn flakes
• Peel and cook potatoes (15-20 mins depending on size) cut pumpkin into sticks 5-6” long and blanche in the same water for 3-4 mins
• Remove vegetables and drain, cut potatoes in circles
• In hot vegetable oil, deep-fat fry fish steaks. Drain
• Sautee potatoes and pumpkin in the hot mixture of olive oil, margarine and thyme
• Arrange on a platter by stacking, using alternate layers of sweet potato, pumpkin and fish
• Serve with the ‘tangy fish sauce’

Bajan Rice & Stew

http://www.caribbeanchoice.com/recipes/recipe.asp?recipe=53

Ingredients:

• 8 oz. Stew beef
• 1 large carrot - peeled and sliced
• 2 medium potatoes - peeled and quartered
• 2 tbsp. Bajan Seasoning
• 1/4 tsp. Seasoned salt
• 1 tbsp. Gravy browning
• 2 tbsp. Tomato ketchup
• 1 cup Water
• 2 tbsp. Vegetable oil
• 2 cups long grain rice soaked in water for 2 hours
• 1/2 cup pigeon peas soaked in water overnight - if possible use the canned variety and then you will need 1 cup.
• 1 oz. Salt pork
• 1/2 tsp. Thyme
• 4 cups water

Directions:

For the stew:

• Wash and cut beef into bite sized pieces then rub with the Bajan Seasoning and Tomato Ketchup.
• Heat the oil in a skillet and stir fry the meat for 10 minutes.
• Pour in the gravy browning and cook for another 5 minutes.
• Add the water, cover and simmer for 30 minutes.
• Stir in the carrot and potatoes, adjust the seasonings with a little seasoned salt, and cook for another 15 minutes.
• Add a little more water if necessary.

The meat should be tender after 45 minutes of cooking but if not go a while longer.

For the rice:

• Place the peas, salt pork and the thyme in a pan with 4 cups water and bring to the boil.
• Reduce heat and simmer for 30 minutes or until peas are tender.
• Wash and drain rice and add to the pan.
• Pour in enough water to just be level with the rice and peas mixture.
• Bring to the boil then reduce heat to its lowest level, cover and simmer for about 20 minutes or u.

Jug-Jug

http://www.caribbeanchoice.com/recipes/recipe.asp?recipe=311

Serves: 6.

Ingredients:

• 250 grams pork
• 250 grams beef
• 2 litres water
• 1 whole hot pepper
• 500 grams pigeon peas
• 1 Tbs. thyme
• 1 Tbs. parsley
• 1 Tbs. chives
• 1 medium onion
• 125 grams guinea corn
• 70 grams butter

Directions:

• Cut up meat, chop thyme, parsley and chives.
• Cook pork for 20 minutes then add beef, season with salt if fresh meat is used. Add pepper, peas and cook for 30 minutes or until peas is soft. Strain and reserve stock.
• Mince meat finely. Add peas and pound in a mortar or put in an electric blender.
• In a pot, add thyme, parsley, chives and onion to reserved liquid and boil for 5 minutes. Add guinea corn slowly and stir briskly for 10 minutes.
• Add meat and peas puree to pot and cook over low flame for 20 minutes. Stir in butter.

Chantel's Pumpkin Soup

http://www.citydirt.net/city_dirt/pumpkin_recipes_a_la_barbados.html

While in Barbados, I attended seminar in Orchid World. This included a walking tour of the local herbs and their use as remedies, which was led by Chantel Selman. She was referred to as The Village Doctor, but she actually left Barbados to study the medicinal use of herbs in Canada. But she's back now and is waging an honorable battle--to teach, coax, and cajole the people of Barbados to eat more raw foods. This is no small feat in a country that loves their fried flying fish fritters. Like many other places, there's been an upswing in obesity and related health problems, so she is determined. She opened a restaurant called Organic Earth located at #24 Pelican Village, Bridgetown, Barbados 246-426-7521, where she peddles mango pie with guava sauce and pizza in the raw. Visit her website at Organic Live It to learn more.

Ingredients:

• 2 cups of raw, chopped pumpkin flesh
• ½ cup of bell pepper
• 2 small red onions
• 1 ½ cup of peanuts
• 1 ½ teaspoon of Chinese 5 spice
• ½ teaspoon of sea salt
• 1 tbsp. of coconut oil (olive oil works as well)
• 4 cups of warm water (but not boiling, as you don't want to kill the enzymes in the raw food.)

Method:

• Put all of this into a food processor, blend until smooth.
• Garnish with pumpkin seeds.
  

Ham Panini with Guava Cream Cheese

http://ezinearticles.com/?cat=Food-and-Drink:Recipes

Ingredients:

• Any bread may be used for this recipe, but we prefer to use a fresh baguette.
• Ham (we use Boars Head brand)
• Gruyere cheese
• Sauteed onions
• Guava cream cheese (mix 2 tablespoons of the above guava base with 4 oz of cream cheese)

Method:

• Assemble the above ingredients.
• If using a panini grill, simply grill for 3 minutes or until golden brown.
• In a frying pan, lightly brush the top and bottom with extra virgin olive oil and place in a medium hot pan.
• Press down with either a spatula or you can use a smaller diameter frying pan.
• Turn over and repeat until both sides are browned.

Pan Seared Duck Breast with Guava Coulis

http://ezinearticles.com/?cat=Food-and-Drink:Recipes

December in Barbados is guava time. Our tree is raining guavas, a bright yellow fruit with a taste that is part pear, part strawberry and resembles a large lemon in appearance. Second only to the blueberry in antioxidant power, the guava is a nutritional powerhouse containing more than 5 times the vitamin C of an orange. It is also loaded with the cancer fighting nutrient lycopene.

There are dozens of varieties of the guava family. Our local Barbados guava is an Apple guava, known scientifically as Psidium Guajava. Locals usually wash the fruit and eat it whole, rinds and seeds. Others may choose to cut the fruit in half and its pulp can be scooped out with a spoon; the seeds are completely edible. We harvest the prolific fruit each morning, scooping out the inside and freezing it for future use in our cheesecakes, jams, chutneys, and sauces. The remaining rinds are washed and then boiled down, adding a 1 to 1 (1 cup of rind to 1 cup of sugar) mixture of rind to sugar, along with 2 tablespoons of fresh lime juice. The resulting ambrosia can be used as a topping for ice cream or as a base for guava bread.

At a recent catering, a guava reduction was used as a base for an absolutely delicious combination of boneless duck breast and guava coulis.

For the duck breast:

Score the skin into 1/4 intervals (do not cut into breast meat).
Rotate breast and score again making a criss-cross pattern. Season w salt/pepper.

Add Duck Breast skin side down to an ungreased preheated 325 degree skillet.

Allow to cook about 10 minutes until skin is crisp and brown. Turn breasts over and cook another 2-3 minutes.

Add 4 oz Chicken Stock (preferably homemade), cover pan tightly and cook another 2-5 minutes to preference---we prefer to cook the duck until medium rare.

Remove breast from skillet and let rest 5-10 minutes before slicing.

For the Guava Coulis:

Boil 10 whole guavas, cut in half, in 1 cup of water for 8 minutes or until soft. Allow to cool, and then puree the mixture in a blender until smooth. Strain the seed from the pulp and return to a sauce pan. Over medium heat, add 1 cup of sugar, ½ cup of white vinegar, 1 teaspoon of salt, and a dash of hot pepper sauce. Heat for approximately 10 minutes or until slightly thickened.

Serve with Grilled Zucchini and Sweet Potato Mash.

Scalloped Breadfruit

http://www.totallybarbados.com/barbados/About_Barbados/Local_Information/Barbados_Food/Barbados_Recipes/

Ingredients:

• Breadfruit
• Bacon (optional)
• Cheese sauce

Method:

• Peel breadfruit but leave core.
• Wedge and boil in salted water till just cooked.
• Pour off water and cover.
• Make thick cheese sauce with grated onion.
• Grease fireproof dish.
• Cut bacon into half inch sections.
• Cut out breadfruit core and slice breadfruit thinly.
• Layer breadfruit, bacon and cheese sauce till all used.
• Top with grated cheese and a few butter knobs.
• Bake till browned at 350 degrees for 30 minutes.

Flying Fish Pie

http://www.totallybarbados.com/barbados/About_Barbados/Local_Information/Barbados_Food/Barbados_Recipes/

Serves 5 - 6.

Ingredients:

• 6 - 8 Flying fish
• 2 Tomatoes, sliced
• 2 Onions, sliced
• 2 Hard boiled eggs, sliced
• Brown gravy
• 1 Beaten egg
• Breadcrumbs
• Fluffed English or sweet potato or yam

Method:

• Flying fish is a fish found in the Caribbean waters. It's rather like a herring.
• Scale, bone and fillet it, season down between the flesh with minced onion, hot pepper, salt and pepper and parsley.
• Dip in egg and breadcrumbs and fry quickly on both sides till cooked; do not over fry.
• Grease a casserole or open dish; arrange half of the fish in this, followed by a layer of onion, tomato and hard boiled egg.
• Repeat another layer of everything.
• Make a brown gravy and pour over this.
• Top with fluffed potato.
• Bake in oven 350º-400º for 30 - 40 minutes.

Stewed Down Salt Fish

http://www.totallybarbados.com/barbados/About_Barbados/Local_Information/Barbados_Food/Barbados_Recipes/

Serves 4.

Ingredients:

• 1lb boneless salted cod
• 2oz/60g butter
• 2 medium onions, thinly sliced
• 2 tablespoons finely chopped garlic
• 1 sweet pepper thinly sliced
• 2 cups 16oz/500ml tinned tomatoes or 2lbs/1kg peeled fresh tomatoes, sliced
• 1 tablespoon curry powder
• 1 sprig fresh thyme
• 1 sprig fresh marjoram
• 2 sprigs fresh parsley, finely chopped
• 1/2 cups 20floz/600ml water
• Salt and freshly ground pepper to taste
• 1 teaspoon pepper sauce
• 4 hard-boiled eggs (optional)

Method:

• Boil salt fish in plenty of water for 20 minutes. If still too salty, repeat. Drain salt fish, break into wedges, check for bones and set aside.
• Heat butter and sauté the onion. When beginning to brown, add garlic, salt fish and sweet pepper and sauté for a further 3 minutes.
• Add tomatoes, curry powder, herbs, water, pepper sauce and black pepper and simmer uncovered for 15 minutes to an hour or until tender. Salt to taste.
• If adding eggs, shell and slice them and add to the salt fish about 10 minutes before its finished cooking.