Cut pork into small pieces (do not wash, keep clear from any water.) Crush garlic and mix with thyme and put into a large glass jar with a wide mouth. Then add salt and put pieces of port into jar. Top with vinegar and allow to stand unrefrigerated for about 3 weeks. Then remove from brine, drain well (squeeze dry if necessary) and fry in hot oil. Serve immediately as finger food with drinks.

Recipe by:Yolande Cools-Lartigue author of The Art of Caribbean Cooking.

Cut up chicken in pieces and wash in cold water with a piece of lemon. Rinse well in cold water and put into a large bowl. Then season with salt, pepper one clove garlic crushed, Vinegar and thyme. Allow to marinate for 3 hours. Then in a large skillet, heat margarine and add sugar; when very hot, brown chicken. Then in another fry pan, heat some oil and fry cashews and set aside. Then in same pan, fry together garlic, mushrooms, onions and ginger.

Add wine and about ¼ cup water and pour into original cooking skillet. Add chicken and cook for about 25 minute until chicken is tender. Thicken with a little flour softened with some warm water. Cook for another 3 minute. Sprinkle with cashew nuts and serve.

Recipe by: Chef Yolande Cools-Lartigue; Author of The Art of Caribbean Cooking.

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Preheat the oven to 400°F.

Melt the butter in a medium saucepan, fry the onion and green pepper for 5 minutes. Add the remaining ingredients, bring to the boil, reduce the heat to low and simmer for 20- 30 minutes. Place the fish in a single layer in an ovenproof dish, spread the sauce evenly over the fish and bake in the oven for 10-15 minutes or until it is heated through. Serves according to amount of fish baked

Recipe by: Chef Laurel – Ann Morley; Author of Cooking with Caribbean Rum.

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