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Archive for January, 2011


Chilled Avocado Soup
Ingredients

  • 2.oz butter
  • 1 onion, finely chopped
  • 1 garlic clove, crushed
  • 1 tablespoon flour
  • 1.2 litre or 2 pints chicken stock
  • 4 ripe avocados
  • 8.oz crab meat, fresh or canned
  • 300ml/ 1/2 pint single cream
  • salt and freshly ground black pepper

To Garnish:

  • slice avocado
  • chopped chives or coriander

How To Make Chilled Avocado Soup:

  1. Melt the better in a large saucepan over low heat. Add the onion and garlic and stir well. Cook gently, without coloring, until the onion is soft and translucent.

  2. Stir in the flour and cook gently stirring continuously, for 1-2 minutes. Do not allow the flour to brown. Add the chicken stock, a little at a time, and continue stirring until the flour is mixed in thoroughly and liquid is smooth and free for lumps. Bring to the boil and ten reduce the heat.
  3. Cut the avocados in half and remove the thick green rind and stones. Place the flesh in a bowl and mash well with a fork. Add the crab meat and mix thoroughly together.
  4. Add the mashed avocado and crab meat to the soup and simmer gently for 15-20 minutes. Stir in the cream and season to taste with salt and pepper. Remove from the heat and set aside to cool. Cover and chill in the refrigerator. Serve chilled, garnished with slice avocado and chives or coriander.

Preparation: 10 minutes + Chilling Time
Cooking: 30-35 minutes
Serves: 6

Recipe published in Hamlyn Essential Caribbean: Step-by-step Recipes with Style

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Caribbean fish soup recipe
Ingredients

  • 1 lbs filleted white fish, e.g. bass, bream, plus heads, bones and trimmings
  • 1.8 liters/ 3 pints water
  • 8oz cooked prawns
  • 4 whole black peppercorns
  • 1 bay leaf
  • 3 tablespoon oil
  • 1 large onion, chopped
  • 2 garlic cloves, crusted
  • 1 small green pepper, seeded and chopped
  • 3 spring onions, chopped
  • 3 tomatoes, skinned, seeded and chopped
  • strip of lime peel
  • 2 cloves
  • 2 allspice berries
  • salt and freshly ground black pepper
  • dash of lime juice

How To Make Caribbean Fish Soup:

  1. Put the fish heads, bones and trimmings in a large saucepan with the water.shell the prawns and add the heads, tails and shells to the fish trimmings in the pan with the black peppercorns and bay leaf. Reserve the shelled prawns.

  2. Place the pan over high heat and bring to a boil. Reduce the heat and cover the pan, and then simmer gently for 30 minutes. stain the fish stock through a sieve into a large bowl and set aside.
  3. Heat the oil in a large saucepan and add the onion, garlic and green pepper. Saute until the onion in softened and golden. Add the spring onions, tomatoes and continue cooking for 2 minutes, Stirring.
  4. Add the reserved fish stock, saffron, lime peel, cloves and allspice berries. Bring to the boil and ten reduce the heat and simmer for 15 minutes. Add the white fish fillets and prawns and cook gently for 10 minutes. Season to taste and add a dash of lime juice. Serve hot.

Preparation: 15 minutes
Cooking:1 hour and 10 minutes
Serves: 6

Recipe published in Hamlyn Essential Caribbean: Step-by-step Recipes with Style

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grilled-shrimp
Ingredients:

  • 1 lb. shrimps (shelled)
  • 2 teaspoon salt
  • 4 cloves garlic, finely chopped
  • 1 dash tabasco or hot pepper sauce
  • 1 Medium onion
  • 1/2 teaspoon tarragon
  • 1 tablespoon chopped parsley
  • 4 ozs. butter

How to Grilled Shrimps Caribbean Style

Combine all ingredients in a pan over heat and cook for about 3 minutes. Then pour mixture over shrimps in a shallow dish and place under grill and grill for about 5-7 minutes. Serve immediately.

Photo via myrecipes.com

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