Friday, March 13, 2009

Barbados Mains...

Here are the long-awaited main course recipes for our Bajan-themed night. I can almost still taste it....

1.Barbados hot sauce
4 oz Green onions 
3/4 lb Onion 
1/2 oz Turmeric 
1/2 oz Mustard, powdered 
1/2 oz Salt 
20 Bonnet peppers 
1/4 lb Horseradish, grated 
6 Cloves garlic 
]White vinegar 

2. All Inclusive Salad



1 cup ripe golden Apple 
1 cup cantaloupe/ honey dew melon 
1 cup grapefruit segments 
1 cup young cucumber (chopped) 
1 cup firm ripe paw-paw 
1 cup firm table guavas 
1 cup firm ripe mangoes 
1 cup firm ripe carambolas 
¼ cup slicedOnion 
¼ cup white wine 
¼ cup honey 
1 lettuce 

Make a doily around a fruit bowl with lettuce leaves. Cut all fruit in uniform pieces. 
Mix last four (4) ingredients in a small bowl. 
Shake and pour over vegetable and fruits. 
Toss and decorate with carambolas, and cherries. Chill and serve.

3.Barbados Flying Fish
When eaten with cou-cou, fried flying fish is the national dish of Barbados. A truly delicious fish which is also prepared steamed. 

1 lb flying fish 
1½ tsp salt 
Juice of large lime 
1 clove garlic (crushed) 
1 tsp fresh minced chives 
1 small onion (minced) 
½ tsp dried marjoram 
Dash hot pepper sauce 
1/3 cup all purpose flour 
½ cup cornflakes crumbs 
1/8 tsp cayenne pepper powder 
¼ tsp black pepper 
1 egg ( lightly beaten) 
Oil for pan frying 
2 limes quartered for garnish 


Place fish fillets in a shallow plate or dish, season with 1 tsp salt and lime juice and set aside for 15 minutes. Drain and pat fish dry on paper towels. In a small mixing bowl mix garlic, chives, onion, marjoram and hot pepper sauce together. Rub mixture on fillets.

Mix flour, cayenne pepper,½ tsp salt and black pepper together in a shallow bowl. Dip the fillets in flour, then egg, then cornflakes crumbs. Heat oil in a heavy skillet and cook fillets for 3 minutes on each side. Keep fried fillets warm while cooking the remaining fillets. Garnish with lime wedges and serve.

4. Barbadian Seasoning

From Recipes Wiki

1 cup vinegar
2 oz thyme 
2 oz parsley 
1 lb onions 
5 oz green onions 
2 oz [marjoram 
4 Scotch Bonnet peppers or habanero (add more to make it hotter) 
4 oz garlic 
 oz ground clove 
2 tbs worcestershire sauce 
 tsp black pepper 
4 tbs salt 
 tsp MSG (optional) 

Remove the stems from the thyme and marjoram and place in a blender with vinegar. Liquefy. 
Place the [onions, green onions, parsley, peppers and garlic in a food processor and process for 30 seconds to 1 minute. Blend this together with the seasoned vinegar in a mixing bowl. 
Stir in the salt, MSG, worcestershire sauce, ground black pepper. Bottle and refrigerate. 
Leave it to stand for one week, before using as required. 

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5. Bajan Pork Roast

 3 lbs. boneless pork loin roast 
1/2 tsp. salt 
1 tbsp. ground cumin 
1 tbsp. chilli powder 
1 1/2 tsp. ground coriander 
1 tsp. cayenne pepper 
1 1/2 tsp. ground black pepper 
3/4 tsp. ground cinnamon 
3/4 tsp. brown sugar


Preheat oven to 350 F. 

Make a spice rub by mixing salt and all the spices. Dry the surface of the pork with paper towels. Rub the spices all over the pork. Place pork in a roasting pan and put in the oven. Cook for about 1 hour or until the pork achieves an internal temperature of 155F. Remove pork from oven and let rest for 10 minutes. Slice and serve. 

A traditional Bajan dish served on Christmas Day (and throughout the year for that matter). 

6.Peas and Rice
2 cups rice 
1 tbsp margarine 
3 tsp salt 
¼salt meat 
1 medium onion 
1 pint green pigeon peas 
1 tsp lime juice 
5 cups water 
1 bunch mixed herbs (your choice)

Boil peas with seasonings and herbs, salt meat until tender. Then sprinkle in rice, lime juice and chopped onion. Add margarine. Cover saucepan and boil over moderate heat, then allow to steam over low heat until the water is absorbed and rice grains are tender.


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