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Archive for the ‘Main Course’


Hawaiian Pork Roast Recipe Ingredients:

  • 4lbs pork loin, boned and rolled
  • 2 tsp salt
  • 1/2 tsp pepper
  • Pineapple glaze:

  • 1 9oz can crushed pineapple
  • 1 cup brown sugar
  • 3 tbsp lime juice
  • 2 tbsp rum
  • 2 tbsp prepared mustard

How to Make Hawaiian Pork Roast:

**Preheat the oven to 375F**

  1. Season the loin roast with salt and pepper. Bake in the oven for 1 hour and 15 minutes. Increase the oven temperature to 425F, baste the pork with some of the glaze and bake for a further 10 minutes.
  2. Baste again with some of the glaze and bake for a further 10 minutes or until cooked thoroughly. Serve the remaining glaze with the roast.
  3. To make the glaze: Combine all the ingredient in a medium saucepan. cook over a medium heat, stirring until the sugar dissolves.

Serves 6-8

Recipe was adapted from: Cooking with Caribbean Rum Recipe Book By Laurel-Ann Morley.

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cou cou barbados national dishCou Cou is a savoury cornmeal pudding with ochroes, similar to fungee. It is an old Barbadian favourite served with steamed fish or beef and pork stew.
Cou Cou Ingredients:

  • 12 ochroes
  • 3 pints (1.7 litres) water
  • 2 tsp salt
  • 12 oz (340 g) cornmeal
  • 2 tsp cooking butter

How to Make Cou Cou:

  1. Wash the ochroes, cut off the stems and slice in rings. Boil in a saucepan with half the water and salt for about 10 minutes. Add the rest of the water and salt to the sifted cornmeal in a bowl and mix well.
  2. Remove the saucepan from the heat and blend in the cornmeal mixture. Return the pan to the heat and cook over a medium heat, stirring briskly with a wooden spatula.When the mixture becomes stiff and smooth, cover and allow to steam for a few minutes.
  3. When the cou cou breaks away cleanly from the bottom of the saucepan it is ready.Empty into a buttered dish, smooth, and spread liberally with butter. Serve hot.

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image cover of The Complete Caribbean Cookbook By Pamela Lalbachan

The Complete Caribbean Cookbook By Pamela Lalbachan

Pamela Lalbachan, a native of Guyana, here makes it possible for us to experience the islands without going island-hopping with her Complete Caribbean Cookbook. (For example, curry powder is widely used in Trinidad, Guyana and Barbados, while allspice is heavily consumed in Grenada.)

Lalbachan main objective is twofold: she first presents an historical overview of the two main regions of the Greater and Lesser Antilles; then she shares regional culinary delights, and she succeeded on both counts. The recipes run the gamut of a meal from appetizers through desserts, with each made from seasonal fruits, staple crops, spices and condiments, depending on the origin of the meal.

The dishes are simple enough even for beginners, providing the instructions are read and followed carefully. Lalbachan provides a glossary of foods and their substitutes, which can be readily found in most West Indian stores.

So whether you prefer “Pepperpot Soup,” dahl, “Mountain Chicken,” or “Jerk Fish,” Caribbean cuisine holds promise. This is a must in any connoisseur’s kitchen library collection… HAVE A MERRY CHRISTMAS EVERYONE!!!

BUY @ AMAZON.COMThe Complete Caribbean Cookbook By Pamela Lalbachan

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