PREPARATION TIME: 1hr 15mins.
COOKING TIME: 15mins.
SERVES: 8

INGREDIENTS: Curried Codfish

1 lb (450 g) salt codfish or ling-fish
1 medium onion, finely chopped
6 seasoning peppers, finely chopped
2 sprigs fresh thyme, leaves only
½ Scotch Bonnet pepper, seeded and finely chopped
2 tbsp curry powder
8 oz (225 g) cream cheese

INGREDIENTS: Johnny Cakes

1 cup (225 g) flour
2 tsp baking powder
3 tsp granulated sugar
½ tsp salt
1 ½ tbsp butter
½ cup (120 ml) milk
Water as needed
1 cup (240 ml) vegetable oil for frying

METHOD: Curried Codfish

Soak the codfish for 1 hour, changing the water twice to remove excess salt. Drain the fish. Put it in a saucepan with fresh cold water and bring to a boil. Cook until tender. Drain the fish, chop finely, and add the onion, seasoning pepper, thyme leaves and curry powder. Stir in the cream cheese.

METHOD: Johnny Cakes

Mix the flour, baking powder, sugar, salt and butter together in a large bowl. Add the milk and water as needed to form a dough. Knead until the dough is smooth. Set aside to rest for about 10-15 minutes. Roll out the dough to 1⁄2 inch thickness and cut into rounds with a biscuit or cookie cutter. Fry in vegetable oil over medium heat until puffed and golden brown. Drain on absorbent paper towels.

To Serve

Split the johnny cakes in half and top with curried codfish.

Curried Codfish with Johnny Cakes

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Serves 4

INGREDIENTS: Tomato Salsa

6 ripe tomatoes, finely diced
1 large bunch coriander, chopped including stalks
1 onion, finely diced
1 large clove of garlic, finely grated
Juice of 1-2 limes
2 tbsp extra virgin olive oil
Milled sea salt

INGREDIENTS: Arugula Pesto

1 ½ cups arugula, roughly chopped
1 ½ cups basil
2 cloves garlic, finely diced
1⁄3 cup pine nuts
Kosher salt
½ cup grated Parmesan cheese
½ cup extra-virgin olive oil

INGREDIENTS: Parmesan Risotto

1 ltr vegetable stock
2 tbsp olive oil
1 small knob butter
1 large onion, finely diced
2 cloves garlic, finely diced
1 celery stalk, finely diced
400 g risotto rice
2 wine glasses, dry white wine
Salt and freshly ground black pepper
1 knob of butter
90 g Parmesan cheese, freshly grated

INGREDIENTS: Red Snapper

2 fresh caught red snapper, scaled, cleaned and filleted
Salt and pepper to taste
Oil for frying

METHOD for Tomato Salsa:

Add the first 4 ingredients to a medium bowl and combine. Add the juice from 1 lime and the oil. Mix well, then season to taste with salt and adjust lime juice if needed. Refrigerate until service.

METHOD for Arugula Pesto:

To a blender, add the arugula, basil, garlic, pine nuts, salt and pepper to taste and olive oil. Blend for at least 30 seconds. Add the Parmesan and pulse to combine. Set aside.

METHOD for Parmesan Risotto:

Heat stock in a saucepan. In a separate pan, heat the olive oil and butter. Add onions, garlic and celery; fry very slowly for about 15 minutes until softened and translucent over a medium heat. Increase heat, add the rice to the pan and keep stirring. After a minute the rice will look slightly translucent. Add the wine and continue to stir. Once the rice absorbs the wine, stir in 1 ladle of hot stock and a pinch of salt. Reduce heat to a simmer so the rice doesn’t cook too quickly on the outside. Keep adding stock 1 ladle at a time, continuously stirring the creamy starch out of the rice.Allow the stock to be absorbed before adding the next ladle full. Continue to add stock until rice is cooked, but al dente. Adjust seasoning. Remove pan from heat stir in butter and Parmesan. Place lid on pan; allow to sweat for 2 minutes.

METHOD for Red Snapper:

Heat a 12-inch nonstick skillet drizzled with oil over very high heat. Just before searing, season the fish fillets with salt and pepper. Sear fillet, flesh side down for 2 minutes in the pan. Flip and cook for a further 2 minutes. Both sides should be golden brown and slightly crispy. Serve each fillet on a bed of risotto, top fillet with tomato salsa and drizzle with pesto.

Serves 4

INGREDIENTS: Lobster

1 large (2 ½lb) cooked spiny lobster
2 tbsp butter
1 shallot, finely chopped
1 ½ cups fresh lobster stock
¼ cup white wine
¼ cup double cream
1 tbsp freshly squeezed lemon juice
2 tbsp chopped fresh parsley
¼ cup freshly grated Parmesan cheese
Salt and pepper to taste

INGREDIENTS: Coconut Rice

1 fresh coconut (grated)
2 cups warm water
1 cup Basmati rice
2 sprigs thyme
1 clove garlic, crushed
½ small onion, finely diced
½ stem celery stalk, finely diced
Salt to taste

METHOD for Lobster:

Cut the lobster in half lengthwise, and remove the meat from the tail. Remove any meat from the head and set aside.Clean the lobster shell of any impurities.Reserve shell. Cut the meat up in to pieces. Melt the butter in a large skillet over medium heat. Add the shallots; cook and stir until transparent. Stir in the lobster stock, white wine and double cream. Add lobster meat, bring to a boil, and cook until reduced by half. Mix in the parsley, salt and pepper. Preheat oven broiler to medium-high heat. Place reserved lobster shells on a broiling pan or baking sheet. Spoon the lobster mixture into shells. Sprinkle with a topping of Parmesan cheese. Broil for 3 to 4 minutes, just until golden brown.

METHOD for Coconut Rice:

Extract the milk from the coconut by letting sit in warm water for 30 minutes, then strain. Use coconut milk to boil rice and add thyme, garlic, onion, celery and salt. Bring to boil, lower heat and simmer until liquids have evaporated and rice grains are cooked. Fluff with a fork before serving.

To Serve:

Serve rice immediately with lobster au gratin and pan roasted vegetables.

Serves 6-8

INGREDIENTS: Avocado Aioli Dip

1 whole ripe avocado, peeled, diced
1 tsp garlic, crushed
1 tsp onion, grated
¼ cup homemade mayonnaise
2 tbsp lime juice
Salt & pepper to taste

INGREDIENTS: Wadadli Beer Louisiana BBQ Sauce

1 bottle Wadadli beer
1 onion, finely diced
4 sprigs rosemary, finely chopped
¼ cup Worcestershire sauce
3 cloves fresh garlic, crushed
½ bunch parsley, chopped
¼ cup heavy cream
1 lb butter

Ingredients: Red Onion Gastrique

½ medium red onion, diced
1 ½ cup white sugar
½ cup vinegar
1 cinnamon stick

Ingredients: Shrimp

1lb large Gulf shrimp, peeled & deveined
1 bottle Crystal hot sauce (or mild hot sauce)
6 cups all-purpose flour

Method for Avocado Aioli Dip:

In a bowl coarsely mash the avocado with a fork, add remaining ingredients and combine. Set aside and refrigerate.

Method for Wadadli Beer BBQ Sauce:

In a saucepan over a medium-high heat reduce the Wadadli beer with onions, rosemary, garlic, parsley and Worcestershire sauce to a quarter. Lower heat and add heavy cream, reduce by half. Remove from stove and fold in butter. Set aside, keep warm.

Method for Red Onion Gastrique:

Add all ingredients to a sauté pan over medium-high heat, reduce until it reaches a thick consistency. Set aside.

Method for Shrimp:

Place clean shrimp in large mixing bowl. In two small bowls add flour and crystal hot sauce separately. Dip shrimp first in the flour, then the hot sauce and then back into the flour. Deep-fry with medium-hot oil for 2 minutes.

To Serve:

Divide the shrimp between all serving plates. Add a spoonful of red onion gastrique and avocado aioli to eachplate. Drizzle the plates with BBQ sauce.

Serves 4

INGREDIENTS

16 king prawns, shells and heads on
2 cloves of garlic
40 fresh basil leaves
1 cup extra virgin olive oil
1 tsp chilli pepper flakes
32 cherry tomatoes, halved
1 cup pre-cooked tomato sauce base
80g bread, crust removed, cubed
400g Fresh homemade Fettuccine pasta or dried Fettucine pasta
2 spring onions, finely diced
Zest of 1 lemon
Salt and ground black pepper to taste

Method for prawns:

Remove the shells from 8 prawns, but leave the heads and tails intact. With a toothpick remove the intestines. Remove the head, shells and intestines from the remaining 8 prawns, but leave the tails intact. Reserve heads. Set aside.

Method for sauce:

Crush the garlic cloves in a mortar with 4 finely chopped basil leaves and a dash of extra virgin olive oil. In a large saucepan over a medium heat, heat the cup of extra virgin olive oil. Add the garlic, basil and chilli pepper flakes. When the ingredients start to slightly brown, add the 8 prawn heads. Crush the heads to release the flavours. Add cherry tomatoes. Cover and reduce the heat to low. Cook for a few minutes. Season to taste. Add the 8 prawns with intact tails. Add the tomato sauce and spring onions, replace the lid continue to cook on low heat for a few minutes, until sauce is thick. Remove the crushed prawn heads from the tomato sauce and discard. Remove the whole prawns from the tomato sauce and set aside.

Method for garnish:

Process the bread in a food processor until finely chopped. Set aside. Heat 4 bsp of olive oil over a medium-high heat in a large frying pan. Add the remaining basil leaves and fry quickly for a few seconds. Remove basil from pan and set aside for garnish. Add the bread crumbs to the remaining oil and fry carefully, tossing frequently until golden brown. Remove bread crumbs from the pan and drain excess oil on paper towels.

Method for pasta:

Boil the pasta in salted water with 2tbsps olive oil (1 litre of water with 10g. of salt per 100g. of pasta). Drain the cooked pasta. Reserve 1 cup of pasta water. Stir the pasta into the saucepan containing the tomato sauce. Season to taste. Once fully combined add a little pasta water to thin the sauce.

To Serve:

Divide the pasta in tomato sauce between four plates. Add 4 prawns to each plate. Garnish with the breadcrumbs, lemon zest and fried basil leaves.

Serves 4

INGREDIENTS for Pepperpot

2 tbsp vegetable oil
½ cup yellow onion, fine diced
1 tsp thyme leaves
1 stalk celery, fine diced
4 cloves garlic, crushed
1 each small yellow, red, green sweet peppers, fine diced
2 tomatoes, diced
1 tbsp tomato paste
3 oz zucchini, diced
3 oz yellow squash, diced
2 oz butternut squash, peeled and diced
1 cup eggplant, diced
1 cup okra, sliced
2 cups spinach (frozen), chopped
2 oz pumpkin, peeled and diced
1 ½ cups sweet potato, peeled and diced
Salt & pepper to taste

INGREDIENTS for Banana Ketchup

1 tbsp olive oil
1 tbsp shallots, fine diced
2 cloves garlic
1 tbsp fresh ginger, grated
1 tsp ground turmeric
¼ tsp ground Allspice
2 ripe bananas, mashed
1 tbsp white vinegar
1 tsp honey
1 tbsp Cavalier Rum
2 tbsp soy sauce
Kosher salt to taste

INGREDIENTS for Plantain Chips and Red Snapper

2 green plantains, peeled
Oil for frying
4 red snapper fillets
2 tbsp olive oil
1 cup rice flour
Salt and pepper to taste

GARNISH

4 sprigs of micro salad greens

METHOD for Vegetarian Pepperpot

In a large saucepan, heat oil over medium heat. Add the onion, thyme, celery and garlic. Cook, stirring often, until the onion and celery has softened, about 4 minutes. Stir in the peppers, tomatoes, tomato paste, zucchini, and squashes. Bring to a boil, reduce heat to low, and simmer for 10 minutes. Increase heat and stir in the eggplant, okra, spinach, pumpkin, and sweet potato. Bring to a boil cook for 5 minutes. Reduce heat and simmer, stirring often, until the vegetables are tender, about 20 minutes. Season to taste.

METHOD for Banana Ketchup

Heat oil in saucepan over medium heat. Add onions and cook until softened. Add garlic, ginger, turmeric, and all spice and cook until fragrant, about 30 seconds. Stir in bananas, vinegar, honey, rum, soy sauce, and salt; bring to simmer. Reduce heat to low, cover,and cook for 15 minutes, stirring often. Remove from heat and let cool.Transfer ketchup to a food processor and process until smooth. Thin with water if needed to achieve ketchup like consistency. Adjust seasoning to taste. Transfer to an airtight container and refrigerate for up to two weeks.

METHOD for Green Plantains

Thinly slice plantains lengthwise on a mandoline. Join two slices together by pressing the ends together. Wrap into a circle and join the other two ends.Repeat process to form 4 plantain circles. Deep fry plantain until crispy.

METHOD for Red Snapper

Season snapper fillets and set aside. Heat olive oil in a skillet over a medium heat. Coat snapper fillets both sides in rice flour. Fry starting skin side down for 2-3 minutes each side.

S. Pellegrino Cooking Cup Of The Caribbean at the Antigua Classic Yacht Regatta, yacht owner’s party.

To Serve:

Place one plantain mould in the centre of each plate. Fill with ½ cup pepperpot. Top mould with red snapper and spoon on banana ketchup. Garnish with micro greens.

Serves 6

INGREDIENTS

2lbs filleted Mahi Mahi or Grouper, cubed 1 celery stalk, thin sliced
1 small red onion,
sliced 1⁄2 red pepper,
julienne 1⁄2 yellow pepper, julienne
Sprig thyme 2 cloves garlic,
crushed Small bunch scallion,
diced 5 green bananas,pre-boiled & peeled
1⁄2 lb okras,blanched, ice-bathed,drained & sliced Sea salt & pepper to taste

Antiguan Fish Broth

METHOD

Season Mahi Mahi cubes with sea salt & pepper. Set aside. Bring a large soup pot of salted water to boil. Add celery, onions, peppers, garlic and thyme to pot and stir. Slice bananas into 1⁄2 inch rounds and add to the broth. Bring back to boil and reduce heat. Add the fish, cook on a low heat for a further 5 minutes.

Antiguan Fish Broth