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red-fish dish

Yesterday’s Creole Fish Recipe is a quick, easy, and absolutely delicious creole fish stew recipe. Any leftover fried fish cooked in a stew with onions, garlic, parsley, tomato, sugar and rum. Seasoned with thyme, salt, and black pepper

Yesterday’s Creole Fish Recipe Ingredients:

  • Any leftover fried fish
  • Sauce:

  • 2 tbsp butter
  • 1 onion, chopped
  • ½ green pepper, chopped
  • 1 clove garlic, minced
  • I 16 oz (450 g) tin chopped tomatoes
  • 1 tbsp rum
  • 1 bay leaf
  • Pinch dried thyme
  • 1 tsp chopped parsley
  • 1 tsp sugar
  • Salt and pepper to taste
Yesterday’s Creole Fish Recipe Instructions :

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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West Indian style Beef Stew, the meat and potatoes classic takes on the flavor of the islands in this easy slow cooker recipe.

West Indian Beef Stew Ingredients:

  • 2 lb (1kg) stewing steak, cut ¾ – 1″ (2-2 ½ cm) thick
  • 1 tsp salt
  • ¼ tsp black pepper
  • 1 tsp dried thyme
  • ½ tsp dried marjoram
  • 4 blades chives, chopped
  • 2 large onions, chopped
  • 2 cloves garlic, minced
  • 4 tbsp rum
  • 3 tbsp Worcestershire sauce
  • 3 tbsp oil
  • 3 tbsp brown sugar
  • 1 carrot, sliced
  • 2 cups water or beef broth
  • 3 potatoes, quartered
  • Small piece hot red pepper, chopped
West Indian Beef Stew recipe Instructions :

Place the beef in a large bowl. Mix together the salt, pepper, thyme, marjoram, chives, onions, garlic, hot pepper, rum and Worcestershire sauce. Pour over the beef and leave to marinate for at least 1 hour. Heat the oil in a heavy saucepan, add the sugar and brown for 3 minutes. Drain the meat, reserving the marinade, and brown it in the oil and sugar. Add the marinade and fry for 3 minutes. Add the carrot and the stock. Bring to the boil, lower the heat and simmer gently for 1 hour. Add the potatoes and additional liquid if required. Cook until the potatoes are tender and the gravy has thickened. Serves 4-6

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

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In most Caribbean Islands Breadfruit is considered to be the poor mans bread. Back in the when flour was a luxury idea, fried and roasted breadfruit was a great alternative to bread. There are different ways people are the Caribbean prepares breadfruit dishes – stuffed breadfruit is just one of the many ways.

I have to be honest – I’ve never tasted stuffed breadfruit. This is maybe the only recipe which involves breadfruit that I’ve yet to try in my lifetime. But I’ve heard great reviews about this recipe. I can’t wait to try this recipe in the near future.

Stuffed Breadfruit Recipe Ingredients:

  • 1 Whole breadfruit
  • 1 onion
  • 2 Clove garlic, crushed
  • 1 tablespoon butter
  • 1 lb. Salt beef, pork or pig-tail
  • 1 hot pepper
  • 2 teaspoon flour

Stuffed Breadfruit Recipe Instructions:

Boil breadfruit whole, covered with water in large, covered pan for 15 minutes. Remove from fire and place in greased pan in hot oven and bake for about ¾ hour or until cooked when pricked with a skewer. Remove for oven and dig out center or heart. While breadfruit is baking, make a stew with beef or pigtail.

First cut into pieces. Put butter into pan over heart and saut̩ garlic, and onion for 1 minute. Add pork or beef and hot pepper and about 2 cups water. Simmer slowly until tender. Then make a runny paste with flour and some warm water Рthicken gravy and let simmer for another 5 minutes. Fill centre of breadfruit with mixture. Then cut into slice and serve, spooning balance of stew over breadfruit is serving plates.

Recipe by:Yolande Cools-Lartigue

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