Nutmeg Ice Cream Ingredients:

• ¾ pint (420 ml) milk
• ¾ pint (420 ml) heavy cream
• 3 large eggs
• 6 oz (170 g) sugar
• 1 tbsp freshly grated nutmeg
• 1/8 tbsp salt
• ¼ tbsp vanilla essence

How to Make Nutmeg Ice Cream:

1. Place the milk and cream in a saucepan and bring to the boil. Whisk together the eggs, sugar, nutmeg, salt and vanilla essence in a bowl. Add half of the milk mixture to the eggs and continue whisking.
2. Stir in the remainder of the milk mixture and return to the heat. Cook the custard over moderate heat, stirring constantly with a wooden spoon until it registers 175°F (79°C) on a candy thermometer.
3. Transfer the custard to a metal bowl set in a large bowl of ice and cold water. Stir until it is cold. Freeze the custard in an ice-cream freezer according to the manufacturer’s instructions.

Makes: 1 quart (1.1 litres)
Serves: 8

Cou 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.

Flying Fish Melts in Cheese Sauce Ingredients:

• 1 ½ lb (681g) melts
• Juice of 1 lime
• 4 tbsp margarine
• 2 tbsp flour
• ½ pint (280 ml) milk
• 2 oz (56 g) cheese, grated
• 1 tbsp chopped parsley
• 2 tsp grated onion
• Salt and pepper
• 1 oz (28 g) white breadcrumbs

How to Make Flying Fish Melts in Cheese Sauce:

1. Wash the melts. Place them in salted water with the lime juice and set aside for a few minutes. Melt 2 tablespoons of the margarine. Mix the flour to a smooth paste with a little milk, and then add all the milk.
2. Combine with the melted margarine and stir constantly over a low heat until the mixture thickens and is quite smooth. Add the grated cheese, parsley, onion, and salt and pepper to taste, stirring until the cheese has melted.Drain the melts, and steam them for 5 minutes.
3. Add the melts to the cheese sauce. Pour the mixture into greased individual ramekin dishes, top with white breadcrumbs mixed with 2 tablespoons of melted margarine and bake in a moderate oven, 350°F, until lightly browned.

Flying Fish Melts (Barbados) are the soft roe of the fish and are extremely tender and tasty. Serve this dish as an appetizer.