Tag Archives: Cooking in Antigua

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Sweet Potato Fries

Sweet Potato Fries with Garlic Aioli

  • 2 Large sweet potatoes peeled and cut lengthwise
  • 1 ½ Tbsp cornstarch
  • 2 Tbsps olive oil
  • 2 Tsp paprika
  • 2 Tsp garlic powder
  • Salt and pepper to taste

Place the sliced sweet potatoes in a large bowl with cold water soak for an hour.

Preheat oven 450 F. As the oven preheats, place a baking pan in the oven for 6-8 minutes so that it becomes warm.

Drain the sweet potatoes and dry them with paper towels. Place the sweet potatoes in a Ziploc bag with the corn starch and salt. Seal the bag and shake to evenly coat the fries. After you shake them, put them in a bowl and toss them with the spices and olive oil.

Remove the heated pan from the oven. Line the pan with parchment paper and lightly spray with cooking oil spray. Spread the fries onto the pan and coat them with the oil and seasonings. Make sure the fries do not touch. Bake for 15-20 minutes.

Test the fries with a fork. If they are tender, flip them using a spatula.
Bake for another 5-10 minutes, or until they are tender-crisp. Turn the oven off and leave the oven door open. Keep the fries in the oven for about 5 additional minutes.

Serve with the Garlic Aioli below or match with some other tasty treat!

The Garlic Aioli…

I have used a number of Garlic Aioli recipes, but since this one was provided with the fries, I included it but with my own twist. Give it a try and if it does not have enough garlic, add more! You can never have enough garlic, unless you are my husband Adam and then the after effects might be a problem. 😉

  • 1 Medium avocado
  • 1 Tablespoon mayo
  • ¼ Cup sour cream
  • 2 Garlic cloves minced (or more if you are a garlic fan like me)
  • Juice of half a lime
  • Salt and pepper to taste

Add the avocado, mayo, sour cream, garlic and lime juice to a blender.
Blend for 30-45 seconds or until smooth and creamy.

Season with salt and pepper.

Please let me know how you like this Sweet Potato Fries recipe via our Contact Us page, our Facebook Page, or Instagram.

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Chicken Satay

Chicken Satay with Peanut Dipping Sauce

I like to compare this to JERK “street food” (offered on the side of the road) in Jamaica which is now represented in all the Caribbean islands food.

The Satay…

  • 1 Lb Chicken, pork or beef
  • 1/2 Tsp ground coriander
  • 1/2 Tsp ground cumin
  • 1/2 Tsp ground black pepper
  • 1/2 Tsp Ground Tumeric
  • 2 Cloves garlic, minced
  • 1 Lime, juiced
  • 1 1/2 Tbsps salt
  • 3 Tbsps sugar
  • 1 Tbsp vegetable oil
  • 1 Tbsp soy sauce
  • 1 Tbsp fish Sauce
  • 1 14 oz can coconut milk (for basting)

In a large bowl combine all the ingredients and mix to combine. Cut the meat into 1/4 inch thick slices. Place the chicken strips into the bowl with the marinade and toss to combine well so all the pieces of meat are well coated with the marinade. Let the meat marinate in the fridge for at least 2 hours and up to 24 hours.

While the meat is marinating place 16 bamboo skewers into a container and cover with water. This is done so the skewers will not burn while the meat is cooking.

Thread a slice of marinated meat on to a skewer, working the skewer down the middle of the slice of meat. Making sure to threading the skewer in and out of the meat so that it stays in place during grilling.

Baste the chicken with coconut milk and cook on a barbecue or under the broiler. Cook for about 2 minutes per side, basting with coconut milk. The satays are done when they have turned golden brown and crispy along the edges.

The Satay Peanut Sauce…

  • 1 Cup smooth peanut butter
  • 1/4 Cup soy sauce
  • 2 Tsps red chili paste
  • 2 Tbsps dark brown sugar
  • 2 Tsps fish sauce
  • 2 Limes, juiced
  • 1/2 Cup water
  • 1/4 Cup roasted peanuts, for garnish (optional)

Heat the water in a medium sized sauce pan. While the water is heating add the soy sauce,red chili paste, brown sugar and fish sauce. After the sugar has melted add the peanut butter. Mix until the sauce becomes smooth and creamy, about 3 to 5 minutes. Be careful because this sauce burns quite easily. Set aside until ready to serve.

The sauce can be served hot or lukewarm. Leftover sauce can be refrigerated and then reheated on a slow fire. If it is too thick it can be thinned out with a little water.

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Fresh Lobster Spring Rolls Recipe

Fresh Lobster Spring Rolls

BLUE DRAGON RECIPE:

Spring Rolls…

  • 1 Oz Blue Dragon (or similar) Stir Fry Soba Noodles
  • 4 Spring Roll Wrappers
  • 8 Mint leaves
  • 16 Cilantro leaves
  • 4 Boston Bibb Lettuce leaves, shredded
  • 1/2 Cup matchstick-cut cucumbers
  • 1/4 Cup matchstick-cut carrots
  • 1/4 Cup matchstick-cut mango
  • 1 Tbsp finely chopped chives
  • 1 Cup diced cooked lobster meat

Cook the rice noodles according to package directions; refresh under cold water and drain; set aside. Prepare spring roll wrappers according to package directions.

Arrange 2 mint leaves, 4 cilantro leaves in the middle of the wrapper. Top with lettuce, noodles, cucumber, carrot, mango and chives. Place lobster over top. Fold over the bottom and the sides. Roll wrapper upwards to a form a log shape.

Sweet Chili Mayo Dipping Sauce…

  • 11/4 Cup mayonnaise
  • 2 Tbsp Blue Dragon Sweet Chili Dipping Sauce
  • 1 Tbsp lime juice
  • 1 Tsp soy sauce

Serve with the Sweet Chili Mayo Dipping Sauce or any other sauce that you love with spring rolls. Experiment and have fun!

Source: Blue Dragon

MY VERSION OF THE SAME RECIPE:

Spring Rolls

  • 2 Oz rice sticks or Vermicelli noodles
  • 8 Mint leaves
  • 16 Cilantro leaves
  • 4 Bibb lettuce leaves torn
  • ½ Cup cucumber, cut into matchsticks
  • ¼ Cup carrots, cut into matchsticks
  • 1 Tablespoon Chives, finely chopped
  • 1 Cup cooked lobster, diced

Cook the rice noodles according to the manufacturer’s directions. Set aside drain and dry. Prepare spring roll wrappers according to package directions.

Sweet Chili Mayo Dipping Sauce…

I used to have a similar recipe from Ang Robinson who taught Thai Cooking classes in Baltimore. I’ve lost the original recipe and have been searching high and low to find a replacement.

  • 1 Cup water
  • 1/3 Cup white vinegar
  • 1/2 Cup sugar
  • 2 Garlic cloves, minced
  • 2 Tsps red chili pepper flakes
  • 3 Tbsps cornstarch
  • 1/2 Tsp sea salt

Put all ingredients into a pot, heat on medium low until it simmers and thickens, stirring constantly. Cook until the sauce has the desired consistency.

Remove from heat and enjoy!

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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

Ingredients:

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

Instructions:

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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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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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.

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West Indian Pumpkin Soup Recipe - Nicole's Table - Antigua

Soup Time!

The result of this labour of love is that I get to make some wonderfully fresh and healthy meals either by what I grow in the yard or what I trade with others (pawpaw can get some great returns when trading!). I get to harvest wonderful flavors that are also good for you – What a combination!

This past week I took some of my pawpaw and visited a friend who is growing radishes, carrots, lettuce, and other vegetables that are a bit harder for me to grow on my hill. After a little bartering, I walked away with a fistful of radishes and greens and an idea for a great sweet potato and radish greens soup.

Before I got to work on the soup, my husband pitched that I try “twisting” my West Indian pumpkin soup with the radish greens, but I persisted and created my Sweet Potato and Radish Greens Soup instead. Why so? Because I had a flavor on my mind and wanted to try it out!

Here are the recipes for my new Sweet Potato and Radish Greens Soup and my West Indian Pumpkin Soup (to keep my husband happy). Please give them a try and let me know how things go for you on my Facebook page (just look up nt.ibrism.com in the Facebook search) or email me at reservations@nt.ibrism.com. Or, if you have your own soup recipe that you want to share, then send that along as well or post it on Facebook. Eat, learn, love life, and enjoy!