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grilled chicken

Tangy Grilled Chicken is marinated in lime juice, onions, ketchup, honey, mustard, local rum, garlic, and dried tarragon leave; then grilled.

Tangy Grilled Chicken Ingredients:

  • 3 small chickens, halved
  • Salt and pepper to taste
  • Marinade:

  • 2 large onions
  • 4 cloves garlic
  • 1 ½ cups ketchup
  • 3/4 cup water
  • ½ cup oil 6 tbsp honey
  • 3 tbsp rum
  • 3 tbsp prepared mustard
  • 1 ½ tbsp dried tarragon leaves
  • Sauce:

  • ½ cup cream
  • Reserved marinade

  • ¼ lb (225 g) butter, cut into pieces
Tangy Grilled Chicken Instructions:

Make the marinade. Chop the onions and garlic in a blender or food processor, add the remaining marinade ingredients and process for 10 seconds. Refrigerate 1 cup of marinade for the sauce. Season the chicken halves with salt and pepper and pour the remainder of the marinade over the chicken. Marinate for 8 hours or overnight in the refrigerator, turning several times. Preheat the oven to 400°F.

Line a baking pan with foil; drain the chicken, reserving the marinade. Place the chicken on the foil, skin side up, and bake for 40 minutes, basting frequently. Prepare the sauce. Boil the reserved refrigerated marinade with the cream until the sauce is reduced by half, about 10 minutes. Remove from the heat and whisk in the butter, a few pieces at a time. Preheat the grill or broiler. Broil the chicken, skin side up, until brown. Reheat the sauce, pour some over the chicken and serve the remainder separately. Serves 6

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

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grilled vegetable saladTitan Of Grilled Vegetable Salad, With Two Juices Mango Vinaigrette Ingredients:

  • 1 Med. Onion
  • 2 Med. Eggplants (Aubergines)
  • 2 Med. Zucchinis (Courgettes)
  • 2 Med. Carrots (sliced)
  • 1/4 Cup (60 ml) Virgin Olive Oil
  • 1tbsp. Vinegar
  • 2 Fresh Mangoes (diced)
  • 1 Baby Lettuce
  • Salt & Pepper to taste
  • Sprig of mint to garnish


Instructions for Titan Of Grilled Vegetable Salad, With Two Juices Mango Vinaigrette:
Marinate fish:
Preparation for Marinade

Slice the onion, eggplants, zucchinis and carrots in a container, add olive oil, salt and pepper. Mix and Marinade for 10 – 20 minutes.

Two Juice Mango Vinaigrette

our vinegar, olive oil and mango pieces into a blender. Pulse for 10 seconds.

Heat grill to 200º/ 400º/ Gas Mark 6. Place marinated vegetables on a griddle. Cook 1–2 minutes each side or until properly marked. Place vegetables back into container and allow to cool. Stack vegetables upwards on a plate with diced mangos and baby lettuce. Drizzled with two juice mango vinaigrette. Garnish with mint.

Recipe by: Sous Chef, Charlesworth Jeremy – Jumby Bay, Antigua

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banana leaf wrapped fishBanana Leaf Wrapped Fish Ingredients:

  • 4x 6oz. portions Mahi Mahi or Snapper fillets
  • 4 Pieces of Banana Leaf, approx. 10” x 12”
  • Clarified (unsalted) Butter
  • Salt and Pepper
  • 1 Lime sliced into rings
  • Coconut & Cilantro Sauce
  • 1 Can Coconut Milk
  • ½ Onion (finely minced)
  • Handful of Cilantro,
  • ½ pt. White Wine
  • ¼ pt. Fish Stock
  • ¼ lb. Unsalted Butter (cold cubed)
  • Salt and Pepper to taste)


Instructions on how to cook Banana Leaf Wrapped Fish:
Marinate fish:

Mix 2 tablespoons oil, garlic, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a bowl and marinate fish in it while making sauce.

Make sauce:

Heat oil (1/4 cup) in a small skillet over low heat until just warm, then add garlic and rosemary and heat until fragrant, about 1 minute. Toss with remaining sauce ingredients, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a bowl.

Marinate fish:

Mix 2 tablespoons oil, garlic, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a bowl and marinate fish in it while making sauce.

Make sauce:

Heat oil (1/4 cup) in a small skillet over low heat until just warm, then add garlic and rosemary and heat until fragrant, about 1 minute. Toss with remaining sauce ingredients, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a bowl.

Make sauce:

Preparation for Sauce: Put onion, white wine and cilantro stems into a heavy based saucepan, boil and reduce to a syrup and add fish stock and coconut milk. Reduce until a sauce like consistency and strain into a clean pan. Gradually whisk in cold butter and cilantro leaves

Preparation for Fish: Season the fillets well. Drizzle with clarified butter and top with lime slices. Wrap and fold into banana leaf pieces. Bake on a greased tray at 400ºF for approx. 7 minutes depending on the thickness of the fish.

Recipe by: Executive Chef Janice Ryan – Montpelier Plantation Inn, Nevis

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