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  • Herb Crusted Fish.

    Course: Seafood,

    Cuisine: Caribbean,

    Ingredients.

    3 slices swai fillets or any other sliced fish of choice,

    1 tbsp geera powder divided,

    1 cup panko bread crumbs,

    ½ cup onion minced,

    ½ tbsp duck and goat curry powder,

    ¼ tsp oregano, * ½ tsp paprika,

    4 cloves garlic minced,

    2 pimento peppers minced,

    1 chive chopped, * 1 lime,

    2 tbsp olive oil,

    10 leaves chadon beni minced,

    Salt to taste,

    Pepper to taste,

    Instructions.

    Wash fish with lime. Cut each slice in two. Season with 7 leaves chadon beni, ½ tsp salt or to taste, pepper to taste, onion, garlic, pimento, chive, curry powder and ½ tbsp geera powder . * Set aside and let marinate at least 1 hour.

    * Note: The pepper will be for you to choose. It could either be raw pepper, pepper sauce or just simply, cayenne pepper.

    Pour breadcrumbs into a bowl large enough for the slices.

    Season with ½ tbsp geera, oregano, paprika and 3 leaves chadon beni and ¼ tsp salt. Mix well. * Pour olive oil in a small bowl.

    Brush one side of the fish slice with the olive oil then press down the fillet in the seasoned breadcrumb mixture.

    Place wax paper on baking sheet or flat baking pan.

    Brush oil on the wax paper then place fish crust side up.

    Preheat oven at 400 degrees F then lower to 350 degrees F and bake for 15 mins. Serve warm.

  • Passoa Margarita.

    What you’ll need.

    50ml Tequila

    15ml Passoa

    15ml Triple Sec

    20ml Lime Juice

    How to make it.

    Who doesn’t love a Margarita?! Adding Passoa just adds that little bit of Fun to proceedings. You’ll need a Cocktail Shaker for this one. Add the Ingredients to a Shaker. Ice it Up. Shake like you wanna wake it. Double Strain into a Chilled Margarita Glass. (Or Coupe/Martini Glass!)

  • Fairy Dust.

    Be like Tink and have a little bit of fairy dust!

    What you’ll need.

    3 fluid ounces vodka

    1 fluid ounce sour apple schnapps

    1 fluid ounce triple sec

    1 lime wedge

    1 straw sour candy powder

    How to make it.

    Step 1

    Pour the vodka, schnapps, and triple sec into a cocktail shaker over ice. Cover, and shake until the outside of the shaker has frosted. Wet the rim of a chilled martini glass with a lime wedge, and dip into the sour candy powder. Strain the cocktail into the martini glass to serve.

    You can fly, you can fly you can fly 🙂.

  • The Madonna.

    What you’ll need.

    40 ml (1 1/3 oz.) dry gin

    15 ml (1/2 oz.) almond liqueur

    120 ml (4 oz.) cranberry juice

    120 ml (4 oz.) cola

    Ice cubes

    1 lime wedge

    1 orange wedge

    1 maraschino cherry

    How to make it.

    Combine the dry gin, almond liqueur, cranberry juice and cola in a highball glass containing a few ice cubes.

    Stir with a mixing spoon.

    Garnish with the orange and lime wedges, as well as the maraschino cherry.

    Feel free to wear your lace fingerless gloves and funky ear rings while making it if you so wish!

  • Tom Collins.

    Master the art of the classic Tom Collins cocktail, plus three twists. Gin, lemon, sugar syrup and soda water are the ingredients for your cocktail cupboard.

    What you’ll need.

    50ml gin

    25ml lemon juice

    25ml sugar syrup

    125ml chilled soda water

    How to make it.

    STEP 1

    Build the drink over plenty of ice in a Collins glass, stir gently and garnish with a slice of lemon.

    3 TWISTS

    Raspberry Collins

    Raspberries give this twist on the classic Collins a pretty splash of colour. Start by gently muddling a handful of raspberries in the bottom of an empty Collins glass, then add the ice, all the other ingredients and mix well with a long handled spoon. Garnish with an orange slice.

    Brandy Collins

    This is a really refreshing way to enjoy cognac. For best results, use a young-ish VS or VSOP cognac that’s nice and fruity. Just make the drink as normal, substituting cognac for gin, then garnish with a slice of ginger or a ribbon of lemon peel.

    Elderflower Collins

    Elderflower and lemon is a winning combination. You can make it with elderflower cordial or liqueur for something a touch more boozy. Mix the drink as normal, but use the liqueur or cordial in place of the sugar syrup. Garnish with a lemon slice.

  • Summer Cup.

    Get into the summer vibe with this fruity mocktail featuring red berries, lemonade, mint, and cucumber. Cool and refreshing, it’s fabulous on hot summer days.

    What you’ll need.

    1cm thick slice of cucumber

    1 sprig mint

    few frozen red berries

    120ml clear, sparkling lemonade

    ice

    To garnish

    more frozen berries , chopped fruits, cucumber slice, mint, citrus – all optional

    How to make it.

    STEP 1

    Chop the cucumber and mint sprig into small pieces. Bring 200ml water to the boil in a small pan and then add the mint and cucumber. Turn off the heat and leave for 2 mins. Add a small handful of frozen berries, let them defrost for a minute, then crush them lightly with the back of a spoon. Strain the mixture. This will keep in the fridge for up to 24 hours and will be enough to make four drinks.

    STEP 2

    Pour 40ml of your strained mixture into a tall glass. Add a handful of ice and top up with 120ml lemonade. Garnish with whatever chopped fruit you like or some more frozen berries and mint leaves if you have them. Stir gently to combine.

  • Oxtail Soup.

    Course: Soups,

    Cuisine: Caribbean,

    Prep Time, 10 minutes,

    Cook Time, 20 minutes,

    Total Time, 30 minutes,

    Servings, 4,

    Ingredients.

    1 lb oxtail,

    1 sprig fine leaf thyme,

    1 chive chopped,

    1 sprig parsley chopped,

    1 carrot chopped,

    1 bouillon cube optional,

    ½ lb pumpkin chopped,

    ½ cup split peas,

    1 small onion chopped,

    2 pimento peppers chopped,

    3 cloves garlic crushed,

    Salt to taste,

    Water,

    Instructions.

    Wash the ox tail and pressure cook for 15 minutes.

    In the mean time chop the herbs and set aside. Add the split peas to the ox tail and add a little water if necessary. Pressure cook for about 10 mins.

    Chop the carrot and pumpkin.

    Add the carrot, pumpkin and chopped herbs to the split peas nd oxtail and pressure cook for about 5 to 7 mins. Add bouillon cube and salt to taste.

    Serve hot.

  • Carrot Rice.

    Course: Rice Dishes,

    Cuisine: Caribbean,

    Ingredients.

    3 cups cooked rice,

    1 large red pimento pepper,

    2 leaves big leaf thyme,

    1 small onion finely chopped (about ½ cup),

    1 large carrot peeled and grated (about 1 ½ cups),

    2 tbsp. coconut oil,

    1 tbsp. saffron mixed in 2 tbsp. water,

    2 tablespoon chopped celery or chadon beni optional,

    salt to taste,

    Instructions.

    Prepare the ingredients.

    Heat oil in a deep pot.

    Saute the onion until translucent.

    Add the saffron and water mixture.

    Stir and cook the saffron until it forms a paste. Then add the pimento.

    Add the carrots. Stir to mix the ingredients evenly.

    Note: Make sure the flame is low, so you don’t overcook or burn the carrots.

    Next, add the rice and salt to taste. Stir until the carrot is evenly distributed.

    Optionally, add chopped celery or chadon beni and mix thoroughly.

    Note: I did this to push the flavour a bit.

    Serve hot.

  • Cheese Rolls.

    Prep time, 10 mins,

    Cook time, 30 mins,

    Total time, 40 mins,

    Recipe type: Breads,

    Cuisine: International,

    Serves: 8,

    Ingredients.

    2 cups pre-sifted flour or cake flour,

    4 tsp. baking powder,

    2 tsp. cinnamon (optional),

    1 tbsp. salted butter, softened,

    1 tbsp. shortening,

    1 cup evaporated milk, low fat,

    1 cup grated Cheddar cheese,

    Instructions.

    1. Preheat the oven to 375 degrees F.

    2. In a large bowl, sift the flour, baking powder and salt twice. Note: If you do decide to use the cinnamon, sift it with the other ingredients here.

    3. In another bowl, cream the butter and shortening.

    4. Add it to the flour. Add the milk, in thirds. Fold into the flour and make a smooth soft dough.

    5. Flatten the dough (1 cm thick) with a rolling pin. Sprinkle cheese over the flattened dough.

    6. Roll…. Cut into 1-inch thick rounds. Place on a greased baking sheet, and bake for about 30 minutes at 350 degrees F, or until golden brown.

    7. Serve warm.

  • Watermelon Drink.

    Course: Drink,

    Cuisine: Caribbean,

    Ingredients.

    2 lbs watermelon seeded,

    2 cups water,

    juice from 1 lime,

    8 tablespoon sugar,

    Instructions.

    Cut up and remove the seeds from the watermelon.

    Place in the blender. Add sugar, water and lime juice.

    Blend until smooth.

    Serve chilled or with ice.