Tag Archives: Recipes

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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


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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Chicken curry

Abby’s West Indian Chicken Curry Recipe


  • 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


  • 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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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.


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

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Jerk Tofu

Jerk Rub, Jerk Marinade, and Dry Jerk Seasoning

Jerk Rub…

There are so many different versions of jerk seasoning recipes, this is my version taken from Helen Willinsky’s book JERK. This medium hot paste can be made hotter by adding more hot peppers.

  • 1 Bunch scallions
  • 1-2 Scotch bonnet pepper
  • 3 Cloves garlic
  • 1 Teaspoon ground allspice
  • 1 Tablespoon chopped fresh thyme
  • 2 Teaspoons ground cinnamon
  • 1 Teaspoon ground nutmeg
  • 1 Teaspoon brown sugar
  • 1 1/2 Teaspoons salt
  • 1/4 Cup vinegar
  • 1 Tablespoon oil

Place all the ingredients into a blender and make into a smooth paste.

Rub the spice on your choice of meat weather pork or chicken. Use the rub sparingly until you’ve figured out how spicy your rub is. Store the leftover marinade in an airtight container for about one month.

Jerk Marinade…

If you prefer to use a marinade instead of a rub this is a good version also taken from Helen Willinshy’s book. The flavor of the marinade may strike you as harsh when you first make it, but the flavor mellows as the meat cooks. Like the paste you can adjust the heat of the marinade by adding more pepper.

  • 1 Onion, finely chopped
  • ½ Cup scallions, finely chopped
  • 2 Teaspoons fresh thyme
  • 1 Teaspoon salt
  • 2 Teaspoons sugar
  • 1 Teaspoon ground pimento (allspice)
  • ½ Teaspoon ground nutmeg
  • ½ Teaspoon ground cinnamon
  • 1 Hot pepper finely ground
  • 1 Teaspoon ground black pepper
  • 3 Tablespoons soy sauce
  • 1 Tablespoon cooking oil
  • 1 Tablespoon vinegar (cider or white)

Place at the ingredients in a food processor fitted with the steel blade and process until everything is well combined. Store the leftover marinade in the refrigerator in a tightly closed jar for about 1 month.

Dry Jerk Seasoning…

This seasoning is not as strong as the rub or the marinade. It is good to have in hand to sprinkle onto meet when you are seasoning to give it a little lift.

  • 1 Tablespoon onion flakes
  • 1 Tablespoon onion powder
  • 2 Teaspoons ground thyme
  • 2 Teaspoon ground allspice
  • ¼ Teaspoon ground nutmeg
  • ¼ Teaspoon ground cinnamon
  • 2 Teaspoons sugar
  • 1 Teaspoon ground black pepper
  • 1 Teaspoon cayenne pepper
  • 2 Teaspoons dried chives or green onion.
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Jerk Beefburger with Pineapple Salsa

Jerk Beefburger with Pineapple Salsa and Chips

The Dry Seasoning…

  • 2 Tablespoon onion flakes
  • 2 Tablespoon onion powder
  • 4 Teaspoons ground thyme
  • 4 Teaspoon ground allspice
  • 1/2 Teaspoon ground nutmeg
  • 1/2 Teaspoon ground cinnamon
  • 4 Teaspoons sugar
  • 2 Teaspoon ground black pepper
  • 2 Teaspoon cayenne pepper
  • 4 Teaspoons dried chives or green onion

Place all the seasoning in a bowl and mix to blend. Use sparingly until you’ve figured out how spicy your seasoning is. You can store any leftover seasoning in an airtight container. What you don’t use, you can put in a jar and save for another time.

The Burger…

  • 1 Red onion, ½ grated and ½ finely chopped
  • 2 Pounds ground beef
  • 2 Tablespoons jerk seasoning (to taste)
  • 2 Tomatoes
  • Lettuce, tomatoes and burger buns, to serve

Mix together the grated and chopped onion, ground beef and jerk seasoning in a large bowl, then shape into 4 evenly sized 8 oz patties. Heat a non-stick frying pan till hot, then cook the burgers for 5-6 mins each side. Set aside to rest.

The Chips…

  • 4 Very large potatoes
  • 2 Tablespoons olive oil
  • Salt and pepper to taste

For the chips, pre-heat the oven to 190C/375F. S crub the potatoes and cut into chips and let them soak in cool water for 20 minutes. Lay the chips in a single layer on a baking tray, drizzle with oil, season and toss to coat. Bake for 10 mins and then flip them and then bake 10 minutes or to your taste.

The Pineapple Salsa…

I am a taking the easy way out and just providing the link to the salsa here since I know it goes well with chips. You can find the recipe for the salsa here on my site.

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Rockin Jerk Pizza Recipe - Nicole's Table - Antigua

Rockin Jerk Chicken Pizza!

  • 2 Cups jerk chicken, shredded
  • 1 Red bell pepper, thinly sliced
  • 1 Yellow bell pepper, thinly sliced
  • 1 Red onion, thinly sliced
  • 2 Cups mozzarella cheese grated
  • 2 10” Pita bread (We used freshly made dough in this photo)
  • Gravy (Leftover or freshly made jerk marinade)

Preheat the oven to 400 F, and dust a baking sheet with cornmeal.

Place the pita bread on the baking sheet and start to build the pizza. Lightly oil the pita bread with olive oil and then spoon a generous amount of gravy on the pita bread. Add a layer of chicken, and then add the peppers and onions. Finally sprinkle the mozzarella cheese and a light drizzle of olive oil.

Bake for 10 minutes.

A variation on this theme would be to use freshly made Pesto sauce as a substitute for the gravy.

Serves roughly 4 people depending on appetites. 😉

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Rich and Chewy Brownies

Rich and Chewy Brownies

  • 1/2 Cup all-purpose flour*
  • 3/4 Cup unsweetened cocoa powder
  • 1 1/4 Cup sugar
  • 1 Stick + 3 tbsp (11 tbsp) unsalted butter
  • 2 Eggs, cold
  • 1/8 Tsp baking soda
  • 1 Tbsp cornstarch*
  • 1/4 Tsp salt
  • 1 Tsp vanilla extract
  • 1/2 Cup chocolate chips, milk or semi-sweet
  • 1/4 Cup semi-sweet baking bar*, chopped

Preheat oven to 325 F degrees. Line a 8×8 inch pan with parchment or foil, set aside.

In a microwave safe bowl, add the butter and sugar. Heat in the microwave on HIGH for about 1 minute and 15 seconds. Remove, stir, and cool on the counter for 5 minutes, then stir in the vanilla extract and cocoa powder.
In the bowl of a stand mixer add the warm (but not hot) butter/sugar mixture. With mixing speed on low add one egg at a time, mixing just until incorporated.

In a medium size mixing bowl, whisk together flour, baking soda, cornstarch, and salt. With mixing speed on low, gradually add dry ingredients. Mix until no flour pockets remain. Remove bowl from stand and fold in the chocolate chips and chunks.

Spread the brownie batter evenly into the prepared pan. Place in the oven and bake for 20-30 minutes or until the brownies are set. Remove from oven and allow to cool for 30-45 minutes before cutting and serving.

Source: LifeMadeSimple.com