Tag Archives: Nicole’s Table

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Chocolate Guinness Stout Cake with Chocolate Ganache Recipe - Nicole's Table - Antigua

Chocolate Guinness Stout Cake with Chocolate Ganache

Ingredients for the Cake…

  • 2 Sticks (1 cup) unsalted butter, softened
  • ¾ Cup cocoa powder
  • 2 Cups granulated sugar
  • 2 Eggs
  • 1 TSP vanilla extract
  • ⅔ Cup full-fat sour cream or Greek yogurt
  • 2 Cups all-purpose flour
  • 2 TSP baking soda
  • 1 TSP salt
  • 1 Cup stout beer (such as Guinness, or you may use a porter)

Ingredients for the Ganache…

  • ¾ Cup dark chocolate chips (you may substitute with semi-sweet)
  • ½ Cup hot heavy cream

Instructions…

01Preheat oven to 350 F. Liberally grease a 10-cup Bundt pan with baking spray, preferably the kind with flour in it. Set aside.

02In the bowl of a stand mixer, cream together the butter and cocoa powder until combined; mixture may be a little lumpy. Beat in the sugar until combined, followed by the eggs, one at a time, followed by the vanilla. Beat in the sour cream, baking soda, and salt until combined. Add in one cup of the flour, mixing well, followed by ½ cup of the stout beer. Repeat, beating on low speed, until combined and smooth.

03Pour the batter into the prepared pan and smooth out the top. Bake for approximately 35-45 minutes or until a toothpick or cake tester inserted near the center comes out clean or with moist, not wet, crumbs. Cool completely in the pan before inverting on a wire rack.

04In a medium bowl, pour the hot heavy cream over the chocolate chips. Let set for about 5 minutes, then gently stir until smooth and glossy. Pour the ganache evenly over the cake and let set, about 10 minutes, before cutting into slices.

05Allow 35 minutes for prep and 45 for baking. Serves 10-12 depending on how big you make your slices. 😉

Please let me know how you like this Guinness Stout Cake recipe via our Contact Us page, our Facebook Page, or Instagram.

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Kale Caesar Salad - Nicole's Table - Antigua

Kale Caesar Salad

The Salad Ingredients…

  • 4 Cups chopped fresh kale
  • 4 Cups chopped Romaine lettuce
  • 2 Cups croutons (*I just toasted some French bread and crumbled it afterwards, see instructions below)
  • 3/4 Cup grated Parmesan cheese
  • 1 Batch Lime Caesar Dressing, below
  • Optional: 1 cup halved cherry or grape tomatoes

The Dressing Ingredients…

  • 1/2 cup plain Greek yogurt (I used non-fat)
  • 1/2 cup freshly-grated Parmesan cheese
  • 3-4 tablespoons fresh lime juice
  • 1 tablespoon extra-virgin olive oil
  • 1-2 teaspoons anchovy paste, to taste
  • 2 teaspoons worcestershire sauce
  • 1 clove garlic, pressed or finely minced
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon sea salt
  • pinch of black pepper
  • 3-4 tablespoons milk

Directions for the Salad…

  • Add the kale, Romaine, croutons, Parmesan, dressing, and tomatoes (if using) to a large bowl. Toss until combined.
  • Serve immediately.

Directions for the Dressing…

Add all ingredients except milk to a small mixing bowl, and whisk together until combined and smooth. Whisk in a tablespoon of milk at a time until the dressing reaches your desired consistency.

Use immediately, or refrigerate in a sealed container for up to 3 days.

*To make easy croutons, just drizzle a few slices of old bread with olive oil (or brush with melted butter), and sprinkle with salt and Italian seasoning. Toast them up until crispy. Then either crumble them up with your hands, or use a knife to chop them into small pieces.

Prep time for this recipe is about 25-30 minutes.

Please let me know how you like this Kale Caesar Salad recipe via our Contact Us page, our Facebook Page, or Instagram.

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Coconut Custard Tart - Nicole's Table - Antigua

Coconut Custard Tart Recipe

The Pastry…

  • ½ Cup sugar
  • ½ Cup butter
  • 1 ½ Cup flour

Use a pastry blender to blend the pastry into a coarse meal and then press it into the tart pan to shape a crust. Bake at 350o F until it is golden brown. This typically takes around 20 minutes. Remove from the oven and let cool.

The Custard Filling…

  • 2 Eggs
  • ½ Cup white sugar
  • 1 Teaspoon vanilla
  • ¼ Teaspoon salt
  • ¼ Teaspoon ground nutmeg
  • 1 ½ Cup heavy cream
  • 2 Cups shredded coconut, depending on how much you want to add

Preheat oven to 350 F (180 C).

In a large bowl whisk together the eggs and sugar until the sugar has dissolved, then add nutmeg and vanilla. Slowly pour the heavy cream into the egg custard whisking constantly.

Next, fill the baked pastry shells with the coconut. Carefully pour the custard into the prepared pie shell.

Bake in the preheated oven for 30 minutes, or until the center is set and the top is golden brown. Serve slightly warm or chilled.

Makes 12 four inch tarts.

Please let me know how you like my Coconut Custard Tart recipe via our Contact Us page, our Facebook Page, or Instagram.

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Salted Coconut and Maple Custard Tarts

Salted Coconut and Maple Custard Tarts Recipe

The Pastry…

  • ½ Cup sugar
  • ½ Cup butter
  • 1 ½ Cup flour

Use a pastry blender to blend the pastry into a coarse meal and then press it into the tart pan to shape a crust. Bake at 350 F until it is golden brown. This typically takes around 20 minutes. Remove from the oven and let cool.

The Salted Coconut Filling…

  • 3 Cups toasted Coconut Crisps
  • 2 Tablespoon Coconut oil
  • 4 Tablespoons pure maple syrup

Put coconut, coconut oil and maple syrup in the bowl of a food processor, and pulse until you get a wet sticky mixture. The mixture should not be smooth, there should be small pieces of coconut visible.

Enjoy! And please let send us any suggestions for changes on our Facebook Page.

Next make the custard.

The Custard Filling…

  • 2 Eggs
  • ½ Cup white sugar
  • 1 Teaspoon vanilla
  • ¼ Teaspoon salt
  • ¼ Teaspoon ground nutmeg
  • 1 ½ Cup heavy cream

Preheat oven to 350 F (180 C).

In a large bowl whisk together the eggs and sugar until the sugar has dissolved, then add nutmeg and vanilla. Slowly pour the heavy cream into the egg custard whisking constantly.

Next, fill the baked pastry shells with 2 tablespoons of the salted coconut mixture. Carefully pour the custard into the prepared pie shell.

Bake in the preheated oven for 30 minutes, or until the center is set and the top is golden brown. Serve warm or or at room temperature.

Please let me know how you like my Salted Coconut and Maple Custard Tarts recipe via our Contact Us page, our Facebook Page, or Instagram.

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Chicken curry

Abby’s West Indian Chicken Curry Recipe

Ingredients

  • 1 Bulb garlic
  • 1 Medium onion
  • 10 Seasoned peppers
  • 3 Pounds chicken
  • 2 Tablespoons curry
  • ½ Tablespoon cumin
  • 2 Tablespoon water
  • 2 Tablespoons oil
  • 2 Spring onions, chopped
  • Salt to taste
  • Juice of 1 lime

Grate garlic, onion and season pepper. Cut chicken into small pieces and season using grated spices salt and lime juice. Let chicken marinate for 30 minutes or more.

Using water make a smooth paste with the curry powder and cumin and water, adding more water if needed. In a large pot on a high heat oil, roast curry paste until it turns color, about 2 to 3 minutes.

Add chicken to roasted curry paste stirring to coat meat with curry. Cover and cook on a medium low heat for about 20 minutes until chicken is tender.

Remove from heat and add salt and pepper to taste and sprinkle with spring onions.

Please let me know how you like this West Indian Chicken Curry recipe via our Contact Us page, our Facebook Page, or Instagram.

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Rolling Roti

Buss Up Shot (Trinidad Paratha Roti) Recipe

Ingredients

  • 4 Cups all purpose flour
  • 3 Teaspoons baking powder
  • 2 Teaspoons salt
  • 2 Teaspoons sugar
  • 2 Cups lukewarm water (you might use more or less it depends upon the weather and how much moisture is in the air)
  • 1 Tablespoon vegetable oil
  • ¼ Cup oil (or ghee) to prepare (stuff) the roti
  • ½ Cup oil for baking the roti

To Make the Dough…

In a large bowl combine the flour, baking powder, salt and sugar. Make a well in the middle and add the oil, gradually add the water mixing with your hand, making sure not to overwork the dough. The dough should be sticky and shaggy, and look like it is just coming together. Cover the dough and let it rest for 15 minutes.

To Prepare the Buss Up Shot (aka “Roti”)…

Divide the dough into 6 equal parts. On a lightly floured surface roll the dough into a 6 to 8 inch disk. Grease the disk with vegetable oil, and roll the disc jelly roll style, you will have a long roll of dough. Next, tightly curl the long piece of dough into a disc tucking the end into the center. While working with the dough try not to work too much flour into the dough. The secret to a nice soft roti is not to add too much extra flour. Let the dough rest for another 20 minutes.

To Bake the Buss Up Shot…

Heat the tawa, dry cast iron skillet, or griddle over a medium heat until hot. On a very lightly floured surface, working with 1 ball at a time press the dough into a small flat circle about 4 inches wide. Next use a rolling pin to roll the dough into a 10 inch round making sure the edges are not thick. Flip and rotate the dough as you are rolling out the dough. Remember try not to use too much flour.

Pick up the dough in the palm of your hand and lay it flat on the tawah. Let it bake for 1 minute, and little bubbles appear or until the sides look like they are drying out. Flip the roti and brush it with about ½ teaspoon of oil, making sure to cover the whole roti skin and the ends. As soon as your have finished brushing the roti flip it and brush the other side with oil.

When you have finished brushing the roti, fold it into quarters, remove it from the heat. Immediately clap it, or place it in a tupperware container with a tightly fitting lid and shake the container vigorously. Remove the roti skin from the container and wrap it in a clean dry dish cloth. Repeat the process until all the balls have been cooked. Let the roti skins rest for 10 minutes before serving. While sitting in the dishcloth the roti skins will steam and become soft.

Well wrapped roti skins can be kept in the freezer for a month.

Please let me know how you like this Buss Up Shot / Roti recipe via our Contact Us page, our Facebook Page, or Instagram.

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Jamaican Beef Patties

Nicole’s Table: Jamaican Beef Patties Recipe

The Beef Filling…

  • 12 Oz ground beef
  • 2 Tablespoons oil
  • Sprig thyme
  • 3 Escallions (spring onions)
  • 1 Hot pepper (Scotch bonnet preferred, but habanero if you can’t find the scotch bonnet)
  • 4 Slices bread
  • 1 ½ Cups water
  • 1 ½ Teaspoons salt
  • ½ Teaspoons black pepper

Fry the beef with thyme until cooked through. Finely chop the hot pepper and escallion and add them to the meat. Cook the meat mixture for 5 minutes.

Tear the bread into small pieces and soak it in the water for 2 minutes. Put soaked bread into a blender and blend, add the puree salt and pepper to the meat. Cook the meat for 3 minutes, but do not let it dry out. Remove the meat filling from the heat and discard the thyme stems, let the filling cool.

The Rough Puff Pastry…

  • 1 ½ Cups flour
  • 6 Oz butter
  • ½ Cups water
  • Juice of 1 lime

Cut the butter into 12 lumps, and add to the sifted flour. Add lime juice to the water and use this to bind the flour and butter into a lumpy dough. Patt the dough into a 6 x 12 rectangle, and fold the rectangle into thirds. Let the pastry res int he fridge for 10 minutes.

Remove the pastry from the fridge and roll it into a a 6×14 rectangle. Fold the pastry into thirds again and let it rest in the fridge for another 10 minutes. Remove the pastry from the fridge and roll into a 9×18 rectangle, fold and rest for another 10 minutes. By doing this you are building the layers into your puff pastry. Remove the pastry from the fridge and roll into a 9×18 rectangle a second time, and let it rest for 10 minutes.

Now roll the pastry out to 1/8th inch thick. Cut the pastry into 6 inch rounds. Spoon meat filling into the center of the pastry round, brush with water, fold over and seal by crimping the edges with the tines of a fork.

Glaze the patty with either milk or an egg wash and bake in a preheated oven on the top shelf at 450 F for about 25 minutes or until golden brown. Serve hot.

This recipe should make about 10 patties or twice that number of you do smaller patties for appetizers.

Please let me know how you like this Jamaican Beef Patties recipe via our Contact Us page, our Facebook Page, or Instagram.

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Connies Stewed Chicken

Nicole’s Table: Connie’s Stewed Chicken Recipe

  • 2 Pounds of chicken (We used skinless/boneless thighs)
  • 10 Seasoned peppers (or 1 bell pepper)
  • 2 Tablespoons vegetable, coconut or olive oil
  • 4 Tablespoons white sugar
  • 4 Ounces tomato paste
  • 1 Juice of lime
  • 1 Bulb of garlic, chopped
  • 1 Large onion, diced
  • ½ Cup of coconut milk
  • Salt to taste

Cut chicken into small pieces and season with salt, garlic, onion, and seasoned peppers. Let chicken marinate for 30 minutes or more. Overnight is best.

In a large pot, heat oil, add sugar, and brown for 3 minutes or until brown. Add chicken and tomato paste and coconut milk.

Cover and cook on medium heat for about 30 minutes or until chicken is tender.

Serves 4-6.

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Lemony Chickpea Salad

Lemony Chickpea Salad Recipe

  • 1 Tablespoon fresh parsley,chopped
  • 1 Tablespoon fresh lemon juice
  • 1 Tablespoon extra virgin olive oil
  • 1 Small clove garlic, minced
  • A pinch crushed red pepper (optional)
  • 1 15 oz can chickpeas, drained and rinsed

In a medium bowl whisk together olive oil, lemon juice, garlic, parsley and red pepper. Toss in the chickpeas, cover.

Allow to marinate for about 30 minutes at room temperature.

Serves 4.

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Ginger Rum Baby Back Ribs

Sweet N’ Hot Ginger Rum Baby Back Ribs

The Dry Rub…

  • 2 Tablespoons ground ginger
  • 1 Teaspoon salt
  • 1 Teaspoon black pepper

Combine the ingredients in a small bowl and use a fork or a whisk to mix the ingredients well. If you have any rub left over, keep it in an airtight container.

The Ribs…

  • 3 Slabs baby back pork ribs (about 5 1/2 lb.)

Rinse and pat the ribs dry. If you want to make the ribs more tender, remove the thin membrane from the back of ribs by by slicing it with a knife and then pulling it off.

Massage the dry rub into meat, covering all sides. Wrap ribs tightly with plastic wrap, a zip-lock freezer bag, or a covered baking dish, and chill 8 hours. Let ribs stand at room temperature 30 minutes before grilling. Remove from plastic wrap or bags. 😉

Should you choose to slow roast the ribs, preheat the oven to 300. Keep the rack intact and rub both sides with the spice rub. On a broiling pan place the ribs meat side up and roast for 2 and a half hours rotating the pan every 1/2 hour. The ribs will sizzle gently as they cook and should become tender after cooking for 2 hours.

After 2 hours, check to see if the ribs are almost done. Go ahead and start basting with the Ginger Rum BBQ sauce. To test if the ribs are ready, pick up the center of the ribs with tongs. If the ends of the rack flop down, then the ribs should be cooked through. Take the ribs out of the oven and let them sit for 10 minutes, and then slice individually or in 2-3 rib chunks. Arrange on a serving platter, touch up with BBQ sauce, and garnish.

Cut and serve the ribs with remaining Ginger Rum BBQ Sauce.

The Sauce…

  • 1 8-oz. bottle chili garlic sauce
  • 2 Cups ketchup
  • 1/3 Cup firmly packed dark brown sugar
  • 1/2 Cup of dark rum (Meyers is usually an easy choice, but I use Cavalier in Antigua)
  • 1 Teaspoon ground ginger
  • 1 Teaspoon pepper

Combine all the ingredients in a saucepan over medium-high heat, mix and bring to a boil, then reduce the heat, and let simmer for 30 minutes. This sauce is what will give your ribs an extra bang of flavour when you serve them. While I am using Meyers Rum, you can try other dark rums. Some of the sweet rums such as an El Dorado 8 or 12 are good options.

Serves:

4-5 if you do half a rack or so per serving.