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RECIPES
Barbadian Fruit Cake
Submitted by Chef Creig Greenidge from Sandridge Hotel

INGREDIENTS:
3 ozs raisins 1 tsp Mixed essence
2 ozs cherries 3 whole eggs
2 ozs Pitted Prunes 3 ozs unsalted butter
3 ozs Brown Rum 4 ozs self rising flour
3 ozs Red Wine 1 tsp baking powder
3 ozs Brown sugar


METHOD:

* Add fruit and alcohol to blender, and blend until smooth.

* Heat a sauce pan and add blended fruit mixture to it.

* Allow fruit to cook until acidity has reduced, then add sugar and butter.

* Remove fruit from stove and allow too cool for 10 minutes.

* While fruit is cooling break eggs into a mixing bowl and beat together with essence.  

* When fruit is cool fold in beaten eggs, flour and baking powder.

* Grease a 6 compartment muffin pan or sheet pan and add mixture.

* Heat oven to temperature 350 degrees and place mixture in for 20 to 25 minutes.
Cou Cou & Flying Fish
Compliments of the Barbados Hotel & Tourism Association (BHTA)

COU - COU

INGREDIENTS:
1 lb corn meal ½ pod chopped garlic
16 ozs cold water 2 tsp chopped herbs
8 ozs okras 2 ozs butter
16 ozs water
1 tsp salt
2 ozs chopped onions


METHOD:

Soak cornmeal in cold water for five (5) minutes.

Combine okras, salt, onions, garlic and herbs in saucepan and bring to a boil.

Reduce heat and let simmer for ten (10) minutes. Strain off okras and hold.

In a thick bottom saucepan, over a low flame put the soaked cornmeal and half of the okra liquid.

Stir constantly with a whisk.

Add in stages the remaining okra liquid.

Continue to stir and allow to steam until corn meal is totally cooked.

Add okra and butter

Mix well and serve with your favourite sauce or your steam flying fish (Recipe below).

STEAMED FLYING FISH

INGREDIENTS:
8 flying fish fillets 1 tsp parsley chopped
3 limes 1 large tomato chopped
1 tbs salt 1 tsp limejuice
3 tbs Barbadian Seasoning 2 cups water
1 large onion sliced ½ tsp hot pepper sauce
6 cloves garlic minced ½ tsp curry powder
1 green bell pepper cut in julienne strips 3 tbs margarine
½ oz fresh thyme Seasoned salt to taste
½ oz fresh marjoram


METHOD:

Marinate the fish in the salt and lime juice for 10 minutes.

Rinse the fish and pat dry with paper towels, then rub in the Barbadian Seasoning and leave to marinate for 1 hour.

Roll each fish into a sausage shape, starting with the tail.

Heat the margarine in a saucepan and sauté the onion and garlic until the onions become transparent.

Add the tomato and parsley and continue to cook for 2 minutes. Tie the thyme and marjoram together and add to the pan together with the remaining ingredients.

Place rolled fish on mixture in pan, reduce heat, cover and simmer for 10 minutes until fish is cooked.

Taste sauce and adjust flavour to taste.

Serve with Cou Cou.

SERVES 4

 
Fried Flying Fish
Compliments of the Barbados Hotel & Tourism Association (BHTA)

INGREDIENTS:
8 flying fish fillets Few drops of lime juice
1 small onion 1 egg beaten
1 small green pepper chopped Seasoned bread crumbs
1 blade chives chopped Oil for frying
Thyme and parsley 2 limes wedged
Salt and pepper


METHOD:

Marinate the fish in the salt and lime juice for 10 minutes.

Rinse the fish and pat dry with paper towels.

Mix the seasoning ingredients and spread over the meaty side of the fish.

Leave for about 1 hour to marinate.

Dip the fish into the beaten egg and then into the bread crumbs.

Fry gently on each side until golden brown. Serve with a wedge of lime.                
SERVES 4-6