Elite life
Guadeloupe (Guadeloupe Recipes)
Guadeloupe Chicken Salad
Servings: 4
Ingredients:
Paprika
Salt to taste
Lettuce leaves
1/4 cup of sour cream
2 tablespoons of lemon juice
1/4 teaspoon of ground cumin
2 cups of cooked chicken, diced
1/4 cup of onion, chopped finely
1/4 cup of carrot, chopped finely
2 tablespoons of drained capers
2 tablespoons of cilantro, chopped
1 avocado, peeled and cut into wedges
1/4 cup Tabasco brand Green Pepper Sauce
2 tablespoons finely chopped red bell pepper
Cooking Instructions:
Combine chicken, onion, carrot, bell pepper, cilantro, and capers in
a bowl and mix well. Combine the mayonnaise, sour cream, Tabasco brand
Green Pepper Sauce, lemon juice along with the cumin and the salt to
taste into a small bowl and mix well pour over chicken mixture and toss
well. Serve the chicken salad on the top of lettuce leaves along with
the avocado wedges and sprinkle the salad with the paprika. Next add
more Tabasco Green Pepper Sauce, if desired.
Ingredients:
1 Cut up chicken (3 1/2 lbs)
1 Freshly ground pepper to taste
1 tbs. Olive oil
1/2 cup Onion, chopped
1/2 cup Green pepper, chopped
1 Jalapeno pepper , seeds removed & chopped
1 large clove Garlic, minced
1 teaspoon Cumin, ground
1 medium Tomato, peeled & chopped
1 tbs. Lemon juice
1 can Black Beans (15 oz)
Cooking Instructions:
Sprinkle chicken with freshly ground pepper to taste. In a 12 inch skillet, sauté chicken in olive oil about three minutes on each side; remove from pan. To pan drippings, add onion, green pepper, jalapeno pepper and garlic. Cook two minutes, or until onions are softened. Stir in cumin, tomatoes, lemon juice and black beans. Return chicken to pan; cover and simmer 20 minutes. Remove lid and continue to cook until chicken is done and juices run clear, about 10 minutes. Serve with rice.
Ingredients:
2 lb Turkey breast, skinned
1/4 cup Soy sauce
1/4 cup Dry sherry
2 tbs. Apricot jam
1/2 tsp. Ginger
1/2 cup Water
1/4 cup Brown sugar
2 tbs. Vegetable oil
2 tsp. Lemon juice
1 Clove garlic, chopped
Cooking Instructions:
Carefully bone turkey breast. Remove fillet from underside of breast by detaching the feather-shaped piece of boneless meat beside the breast bone. Cut remaining breast meat into 3 equal portions. In a plastic bag, combine water, soy sauce, sugar, sherry, oil, apricot jam, lemon juice, ginger and garlic; mix well to dissolve sugar. Prop bag in a bowl; add turkey, submerge in marinade. Marinade 4 to 6 hours or overnight. Remove meat from marinade, reserving marinade. Broil or barbecue turkey 12 to 15 minutes, turning and brushing meat with marinade. Serve with rice and garnish with sliced fruit.
Servings: 6
Ingredients:
1/4 cup of water
1 cup of beef broth
1/4 teaspoon of salt
1/8 teaspoon of pepper
1 tablespoon of olive oil
1 tablespoon of cornstarch
3 tablespoons of lime juice
2 teaspoons of granulated sugar
1/2 cup of finely chopped onion
2 tablespoons of snipped parsley
2 large cloves of garlic, minced
1/4 teaspoon dried thyme, crushed
1/2 teaspoon of dried thyme, crushed
1 1/2 pound of boneless pork loin roast
1 to 2 teaspoons finely chopped jalapeno
Pepper (1/2 small)
Cooking Instructions:
To make the marinade, combine the onion, water, garlic, lime juice, olive oil, jalapeno pepper with the half teaspoon of thyme along with the salt and pepper. Place the pork loin into plastic bag. Pour the marinade on top of the pork loin. Tie shut the bag, put meat in bowl and refrigerate for 4 to 6 hours. Take pork loin out of the marinade, reserving marinade. Put the meat right on the rack in a roasting pan. Remove meat from marinade, reserving marinade. Place loin on rack in roasting pan. Roast in a 350 degrees F. oven for at least 40 to 50 minutes or until desired doneness (155-160 degrees internal temperature for medium). Remove meat from pan and cover with foil. Let it stand for about 10 minutes. Meanwhile strain remaining marinade. Deglaze pan with 1/2 cup of the beef broth. Pour into a small sauce pan. Add the strained marinade, sugar and the remaining 1/4 teaspoon of thyme to the saucepan. Combine the remaining broth with the cornstarch, add to saucepan. Cook then stir until thickened and bubbly. Cook, stir for about 1 minute more. Stir in the parsley. Slice meat to serve, serve with sauce. Adjust the amount of pepper to suit your tastes. Note Make sure to cook the sauce until its bubbly. Serve with the orange & onion salad, seasoned the roasted potatoes.
Ingredients:
2 chicken or turkey breasts (boneless) seasoned with salt, pepper & thyme.
90 g (3 oz.) pineapple chunks (preferably fresh)
3/4 cup Walkerswood Coconut Rundown Sauce
2 tbsp double cream
1 fresh pineapple, halved & scooped out
Cooking Instructions:
Grill chicken breasts for 8-10 minutes. Dice and heat together with rundown sauce, pineapple chunks & cream. Serve in the pineapple halves. This dish can be garnished with papaya chunks and warmed in the oven if desired. Serve with mashed potatoes
Ingredients:
2 lbs. cabbage (light ones)
4 large cloves garlic: 1 c. uncooked rice
2 tsp. fresh mint: 1 lb. minced beef
1/4 c. lemon juice: salt and pepper to taste
2 oz. magarine
Cooking Instructions:
Core and parboil cabbage leaves until limp and easy to roll. Place in a colander and separate leaves. Slice each leaf in half on ribs. Leaves should be about 4'x6'. Mix rice, magarine, meat and seasonings. Place 1 tbs.. rice mixture along rib and spread out to the length of leaf. Roll as for jelly roll. Gently squeeze each roll when placing in pan. Arrange in compact rows in pot. Sprinkle crushed garlic between rolls and tbs.. salt. Cover pot with water to the cabbage level. Put a tight lid on pot and cook on medium fire for about 15-20 min. Mash 1 clove of garlic with mint and a little salt. Add lemon juice and pour over the entire top of cabbage and simmer for 20 min. or until rice is done.
Ingredients:
1 onion
4 chives
2 chilis
1 zucchini
3 potatoes
1 aubergine
1 thyme stick
1 green mango
800g porc meat
5 parsley sticks
7 cloves of garlic
-juice of 1 lemon,
1 pinch of clovepowder
-vinegar, oil, salt, pepper
1 pinch of coriander and aniseed
2 spoonfull of massalé or Colombopowder
Cooking Instructions:
First season meat then cut it into pieces along with 5 mashed garlic cloves, pepper, salt, 1 chopped chili, clove powder and a
little bit of the vinegar. Soak it for at least 30 minutes. Next finely chop the onion, chives with the rest of the garlic. In a little bit of oil, gently fry them and add, aniseed, coriander and thyme. Now add meat with the chopped mango and let the meat brown and add the 2nd chilli. Chop the aubergine, zucchini with the peeled potatoes. Add to meat along with the massale or the Colombopowder, mixed with a little of water. Use the water to cover the meat and place a lid over the top of the saucepan and let it simmer for about 50 minutes, stirring from time to time. Adjust the seasoning. Add the lemon juice in 5 minutes before the end of cooking time. Servings.
Ingredients:
1 teaspoon salt
1/4 cup of soy sauce
8 Chicken legs or wings
2 garlic cloves, crushed
1/4 cup of onions, grated
1/2 teaspoon of pepper sauce
1/4 teaspoon of ground ginger
1/2 cup of Morne Delice Nutmeg Syrup
Cooking Instructions:
Blend the salt and pepper, onions with the crushed garlic, add to the chicken for flavor. Preheat the oven to 400 degrees F. bake for at least 15 minutes. In a bowl, add the soy sauce, nutmeg syrup with ground the the ginger, mix well. Remove the chicken from the oven, baste with the Morne Delice Nutmeg Syrup the mixture. Finally lower the oven to 350 degrees F. then continue baking for at least 1 hour frequently basting. Serve hot right away.
Ingredients:
150 g (5 oz.) flour
50-75 (3-5 tbsp.) cream
Juice of 1 lemon
1 egg
1 coconut or about 150 ml / 10 tbsp. grated coconut
4-5 bananas
A pinch each of cinnamon
Salt
A few drops of vanilla
Cooking Instructions:
Make a thick dough by combining the flour and cream; add the cinnamon, salt, vanilla and juice of a lemon. Roll the dough out with a rolling pin; cut out 2 layers like pie crusts. Line a pie plate with one layer. Top with the sliced bananas. Cover with the top layer and crimp the edges to seal. Brush with egg yolk and sprinkle with sugar and grated coconut. Bake in a moderate oven (180° C / 350° F) for about 30 minutes until nicely browned.
Ingredients:
3 large eggs
2 cups of milk
1/2 cup of raisins
5 cups of cubed bread
1/2 cup of La Grenade Liqueur
1 1/2 teaspoons of vanilla extract
1 1/4 teaspoons of nutmeg, ground
6 ounces Morne Delice Nutmeg Syrup
Cooking Instructions:
First in a large bowl mix together all the ingredients except for the bread cubes, raisins, and liqueur. Place the bread cubes on a greased
loaf pan. Fold in egg mixture with the raisins. Let it stand for about 45 minutes, patting bread down into the liquid occasionally. Next place into a preheated 350 F. Oven and bake for at least 40 min. Serve bread pudding with Concord Cream.
Makes one 8 inch Pie
Ingredients:
Filling:
1/4 teaspoon of salt
2 to 3 sweet potatoes (enough to yield one cup of cooked pulp)
1 tablespoon of heavy cream
1/8 teaspoon of ground ginger
1 tablespoon of vanilla extract
1 egg vigorously beaten until frothy
6 ozs. of Morne Delice Nutmeg Syrup
1/4 teaspoon of ground cinnamon
1 tablespoon unsalted butter (softened)
Cooking Instructions:
First peel and boil the sweet potatoes and add the salt with the potatoes in a large mixing bowl. Combine all of the ingredients and beat for at least 2 to 4 minutes then set it aside. Use a tablespoon of Morne Delice Nutmeg Syrup to brush the pie. Evenly spoon the sweet potatoe filling in the pie shell. Sprinkle with cookie crumbs. Bake in the oven for about 325 F. for and 1.5 hours. Serve the sweet potatoe nutmeg pie warm along with the concord cream.
Servings: 6
Ingredients:
2 chives
1 celery stick
1 whole pepper
2 sprigs of thyme
2 breadfruit (small)
250 grams of saltfish
1 whole chilli pepper
250 grams of salt meat
1.5 litres of coconut milk
1/8 teaspoon salt, optional
Cooking Instructions:
Add the fish and meat in cold water and soak overnight. Pour off excess water then remove the core from the breadfruit, peel and slice. Now the layers of the meat, then the breadfruit and saltfish in saucepan. You must tie the thyme, chilli along with the chive, add to the pan. With the coconut milk and celery. Next bring to a boil leaving the lid on tightly. Simmer, reduce heat till everything is cooked and tender. Finally, all of the liquid should be absorbed and the consistency of stew should be oily.
