Tag Archives: Antigua

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Sticky Jerk Salmon with Mango Slaw

Sticky Jerk Salmon with Mango Slaw

  • 2 Heaped tbsp Jamaican Jerk Paste
  • 2 Tbsp clear honey
  • 4 Salmon fillets juice
  • 2 Limes
  • ½ Red cabbage, core removed, thinly sliced
  • 1 Firm but ripe mango, skin removed, thinly sliced
  • 1 Red pepper, thinly sliced
  • 6 Spring onions, thinly sliced on an angle
  • Small bunch coriander, leaves picked.

Heat the grill to medium-high. Mix the jerk paste and 1 tablespoon of honey together in a bowl.

Place the salmon fillets on a foil-lined baking tray and brush thoroughly with the Jerk/honey sauce. Cook on the top shelf for 8-10 minutes or until just cooked through (move the tray down a shelf if the salmon starts getting too caramelized).

Put the remaining honey, lime juice and some seasoning in a large bowl and mix together. Add the red cabbage, mango, pepper, spring onions and coriander, and toss through the dressing.

Serve the salmon on a pile of the slaw.

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Coconut Crisps

Coconut Crisps


  • 1 Dry coconut, broken and removed from its shell
  • 2 Tablespoons salt


01Preheat the oven 350 F.

02Using a potato peeler to slice off thin slices of the coconut and place on a cookie sheet.

03Bake for 20 minutes, watching carefully and turning often to ensure even cooking and browning. Remove from the oven salt generously.

04Serve warm or cool. Store in an airtight container.

It’s that simple!

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Spicy Shrimp with Cauliflower Mash and Garlic Kale

Spicy Shrimp with Cauliflower Mash and Garlic Kale

The Spicy Shrimp:

  • 1 Tablespoon olive oil
  • 1½ Pound raw shrimp, peeled and deveined
  • ¼ Teaspoon garlic salt
  • ½ Teaspoon chili powder
  • ¼ Teaspoon black pepper
  • Pinch of cayenne (more to taste, for more kick!)

The Cauliflower Mash:

  • 1 Tablespoon olive oil
  • 1 Large head cauliflower, cut into small florets (about 7 cups)
  • 3 Cloves garlic, minced
  • 1 Cup whole milk
  • 3 Cups low-sodium vegetable broth
  • 1 (14 oz) Can cannellini beans, drained and rinsed
  • ½ Cup cornmeal
  • ½ Cup 2% shredded cheddar cheese
  • ¾ Teaspoon salt

The Kale:

  • 1 Tablespoon olive oil
  • 1 Bunch kale, ribs removed and chopped
  • ¼ Teaspoon salt and black pepper


01For the cauliflower, heat the olive oil in a large soup pot. Add the cauliflower saute for 3-4 minutes. Add garlic and saute for 30-60 seconds or until fragrant. Add the milk and broth (if there’s a lot of cauliflower not submerged, add additional broth or milk); simmer for 12-15 minutes or until cauliflower is soft. Add the beans and mash with a potato masher for a chunky consistency, or alternately, puree with an immersion blender, food processor, or blender. Stir in the cornmeal, cheese, and salt.

02Next, heat olive oil for the kale in a large nonstick skillet over medium heat. Once hot, add chopped kale and sprinkle with salt and pepper. Cook 3-5 minutes or until wilted and hot; remove to a plate and cover to keep warm.

03In the same skillet, heat remaining tablespoon of olive oil. Once hot, add shrimp to skillet and sprinkle with the garlic salt, chili powder, pepper, and cayenne. Cook shrimp 5-6 minutes or until pink and cooked through.

04Serve hot shrimp and kale over cauliflower mash.

05Serves 6 depending on how much you and the other 5 people like to eat. 😉

Recipe Source:

Originally from Pinch of Yum via Pinterest. The author, Lindsay, posts fun recipes that have a great range of flavour. Check it out!

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Brown Sugar Caramel Pound Cake Recipe

Brown Sugar Caramel Pound Cake

The Cake:

  • 1 ½ Cups butter
  • 2 Cups light brown sugar
  • 1 Cup sugar
  • 3 Cups all purpose flour
  • 5 Large eggs
  • 1 Teaspoon baking powder
  • ½ Teaspoon salt
  • 1 Cup milk
  • 1 8 oz bag toffee chips
  • 1 Cup pecan, chopped

Preheat oven to 325 F. Grease and flour a 12 cup bundt pan.

In a medium bowl combine flour, baking powder and salt.

Cream the butter and sugar until fluffy, add eggs one at a time.

Add flour mixture to batter alternating with milk, beat until the batter is just combined. Next stir the toffee pieces and the chopped pecans into the batter, and spoon batter into the prepared pan.

Bake for 85 minutes or until a wooden skewer inserted into the cake comes out clean. Let the cake rest for 10 minutes before turning it out. The cake should be completely cooled before adding the caramel glaze.

The Caramel Glaze:

  • 1 Can sweetened condensed milk
  • 1 Cup brown sugar
  • 2 Tablespoons butter
  • ½ Teaspoon vanilla

In a medium saucepan combine condensed milk and brown sugar. Bring to a boil over a medium heat whisking frequently, reduce the heat and simmer for 8 minutes whisking frequently. Remove the pot from heat and whisk in the butter and vanilla. Let the glaze cool for 5 minutes before spooning over the cake.


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Sweet Plantain Lasagna (Pastelón)

Sweet Plantain Lasagna (Pastelón)


  • 6-7 Very ripe plantains (almost all black)
  • 1 recipe’s worth of picadillo
  • 2 Cups shredded part-skim mozzarella cheese
  • 1/2 Grated cup Paremsan cheese
  • 3 eggs, beaten
  • Canola oil, for frying


  • Preheat oven to 375 F.

Peel the plantains like a banana, then slice into 4-5 slices lengthwise.

Add about 1 inch of oil to a frying pan and heat on medium heat. When the oil is hot (bubbling and snapping), fry the plantain slices in batches, until golden brown. Drain them on paper towels.

Grease 9” x 13” baking dish and cover the bottom of the pan with slices of cooked sweet plantain.
Add all of the picadillo and 1/2 of the mozzarella and Parmesan cheese.

Cover the picadillo and cheese with another layer of friend plantains.

Top with the remaining cheese, then pour the beaten eggs all over the top. Tip the pan back and forth to distribute the eggs. This will hold the Pastelón together when you cut it.

Bake the Pastelón at 375 degrees F for 20-30 minutes until the egg is set and the top of the Pastelón is bubbly and golden brown.

Cool for 15 minutes before cutting into it and serving it.

Source: Delishdlites.com.

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Sweet Potato & Black Bean Chili

  • 1 Tablespoon plus 2 teaspoons extra-virgin olive oil
  • 1 Medium-large sweet potato, peeled and diced
  • 1 Large onion, diced
  • 4 Cloves garlic, minced
  • 2 Tablespoons chili powder
  • 4 Teaspoons ground cumin
  • ½ Teaspoon ground chipotle chile (see Note)
  • ¼ Teaspoon salt
  • 2½ Cups water
  • 2 15-oz cans black beans, rinsed
  • 1 14-oz can diced tomatoes
  • 4 Teaspoons lime juice½ cup chopped fresh cilantro

Heat oil in a Dutch oven over medium-high heat. Add sweet potato and onion and cook, stirring often, until the onion is beginning to soften, about 4 minutes. Add garlic, chili powder, cumin, chipotle and salt and cook, stirring constantly, for 30 seconds. Add water and bring to a simmer. Cover, reduce heat to maintain a gentle simmer and cook until the sweet potato is tender, 10 to 12 minutes.

Add beans, tomatoes and lime juice; increase heat to high and return to a simmer, stirring often. Reduce heat and simmer until slightly reduced, about 5 minutes. Remove from heat and stir in cilantro.

Make Ahead Tip: Cover and refrigerate for up to 3 days or freeze for up to 3 months.

Note: Chipotle peppers are dried, smoked jalapeño peppers. Ground chipotle chile pepper can be found in the spice section of most supermarkets.

Please go here for the recipe from Eating Well magazine.

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Conch Fritters To Die For!

  • 1 ½ lbs conch, cut into small pieces
  • 1 Sweet (bell) pepper, chopped
  • 1 Medium onion, chopped
  • 5 Leaves of herb (coloantro, shadow bennie, cilantro, basil or thyme)
  • 1 Stalk celery, chopped
  • ¼ Teaspoon salt
  • ¼ teaspoon pepper
  • ¼ to ½ Scotch bonnet pepper, minced (optional… but you have to love them!)
  • 1 ¼ Cups flour
  • ½ Teaspoon baking powder
  • 1 ½ Cups water

Place all the ingredients conch thru scotch bonnet pepper into a large mixing bowl. Working in batches place 1/3 of the ingredients into a blender along with 1/3 cup of water, and blend for 10 seconds. Pour the blended mixture into a second mixing bowl, continue until the process until all the ingredients have been blended.

Sift the flour and the baking together, and add to the blended conch mixture. The batter should be the consistency of cake batter. Should you need to add more water add a little bit at a time.

Heat the oil over medium heat, when the oil reaches 375 degrees drop tablespoon size balls into the hot oil. Turn over the fritter when the edges are golden brown, continue to cook until the entire fritter is golden brown. Drain the fritters on a paper towel and place on serving plate.

Serve with your favorite dipping sauce and enjoy!

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Chicken and PawPaw Salad

Chicken and Pawpaw Salad

  • 3 Tablespoons lime juice
  • Water to taste
  • 1 Teaspoon soy sauce
  • 2 Teaspoon ginger, finely grated
  • 1 Tablespoon sugar
  • 1/2 Teaspoon cumin seed, roasted and ground
  • 1 Hot pepper, seeded and finely sliced (optional)
  • 2 Roasted chicken breasts, roughly shredded
  • 1/2 Cup roasted peanuts, roughly chopped
  • 1 Small ripe papaya, peeled, seeded, and sliced
  • 1 Cucumber, peeled, seeded and diced
  • 1/2 Small red onion, thinly sliced
  • 2 Spring onions, shredded
  • 1 Handful mint leaves
  • 1 Head leaf lettuce

In a small mix lime juice, water, soy sauce, sugar roasted cumin, and hot pepper. Stir until the sugar has dissolved, taste and adjust the seasonings to taste.

In a large bowl toss chicken with half the dressing. Add the cucumber, red onions, spring onions and mint and toss to combine. On a serving plate arrange s bed of lettuce, add papaya slices and top with chicken mixture. Sprinkle the chopped peanuts and drizzle with remaining dressing.

Please let us know how you like my Chicken and Pawpaw Salad recipe via our Contact Us page, our Facebook Page, or Instagram.

If this recipe really makes your mouth water, why don’t you come for cooking classes in Antigua. Come for one class or a series of classes and you can even stay in our BnB.

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Walnut Cake Recipe - Nicole's Table - Antigua

Santori Papaya Walnut Cake

  • 2 Teaspoons baking soda
  • 1 ½ Teaspoons cinnamon
  • 1 ¼ Teaspoons salt
  • ¾ Cup vegetable oil
  • 3 Large eggs
  • 1 ½ Teaspoons vanilla
  • 6 Cups green papaya, peeled and grated
  • 1 ½ Cups walnuts, coarsely chopped
  • 3 Cups sugar
  • 3 Cups all purpose flour

Preheat oven to 300. Butter a 13x9x2 inch baking dish. In a large bowl sift together sugar, baking soda, cinnamon and salt then whisk in oil eggs and vanilla until smooth. Add the grated green papaya and the walnuts to the batter and stir making sure they are well coated. Next stir in the flour until everything is combined well. Spread the batter evenly into the prepared baking pan.

Bake the cake in the middle of the oven for 1 hour and 40 minutes, or until a tester comes out clean. Cool the cake completely in the baking dish on a rack. Cut the cake into squares and serve at room temperature with ice cream or whipped cream.

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Rum and Brown Sugar Marinated Steak

  • 1/2 Cup soy sauce
  • 1/3 Cup dark rum
  • 1/3 Cup packed brown sugar
  • 1 Tablespoon Dijon mustard
  • 2 Lb flank steak

In a small bowl combine soy sauce, rum, brown sugar and mustard, mix until the sugar has dissolved. Place the flank steak in a shallow baking dish and pour the marinade over the meat. Let the meat marinade at room temperature for 30 minutes.

When the grill is ready, remove the steak from the marinade making sure to shake off any excess fluid. Reserve the marinade. Grill the steak until distinctive sear marks appear, about 3 minutes. Next rotate the steak 90 degrees (to get a cross hatch of grill marks) and continue grilling for another 3 minutes. Flip the steak and grill the other side the same way until the outside is nicely seared and the steak is cooked to your liking. Cooking for 10 to 12 minutes should be medium rare. Let the stakes rest for 5 minutes before cutting.

Meanwhile, pour the marinade into a small saucepan and boil over a medium high heat until syrupy, about 3 minutes. Slice the steaks thinly across the grain, and serve drizzled with the sauce.

Please let us know how you like this Rum and Brown Sugar Marinated Steak recipe via our Contact Us page, our Facebook Page, or Instagram.

And, if you really like this recipe, check out our cooking classes for extra fun in the kitchen on your next vacation to the Caribbean! Better yet, rent our airbnb and take cooking classes while you stay with us.