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 4

INGREDIENTS:

1⁄2 Antigua Black pineapple, peeled, finely diced
1⁄4 fresh Cantaloupe melon, finely diced
1⁄2 small red onion, finely diced
2 cloves garlic, minced
4 seasoning peppers, minced
2 tsp fresh herbs (mint, thyme & cilantro), chopped 2 small tomatoes, finely diced
2 limes, juiced
Salt & pepper to taste

METHOD:

Evenly combine all ingredients in a bowl. Cover & refrigerate. Serve with homemade plantain chips

Serves 4

INGREDIENTS:

1 ripe avocado, de-pitted, skin removed, diced
3 ripe passion fruits, pulp only
1 small red onion, finely diced
½ tbsp lime juice
4 sprigs fresh cilantro, chopped
A pinch of natural sea salt & black pepper

METHOD:

Use a fork to mash the avocado to your desired consistency. Leave a few chunks of avocado for texture in the guacamole. Add passion fruit pulp, onion, lime juice, mix well add cilantro and salt and pepper to taste.

Serves 4

INGREDIENTS:

2 large locally grown beetroots
1 whole garlic bulb
2 sprigs fresh thyme
5 oz castor sugar
11 oz shop-bought puff pastry
2 oz butter
1 red onion, finely sliced
2 fl oz port
1 fl oz red wine vinegar
1 fl oz sherry vinegar
Large pinch salt
2 oz pine nuts, toasted in a dry frying pan
5 oz fresh goat’s cheese

METHOD:

Preheat oven to 400ºF. Place the beetroot, garlic and thyme onto a baking tray. Sprinkle with 2 oz of sugar and roast for 1-1 ½ hours, until tender. Once cooked allow the beetroots to cool before peeling. Cut into very thin slices on a mandolin, or use a very sharp knife. Roll the pastry into a rectangle the thickness of a dollar coin, prick with a fork, and then cut into circles. Place onto a flat baking sheet and cover with a second tray to stop the pastry rising. Bake in the oven for 15-20 minutes or until the pastry is golden-brown. Remove the pastry from the oven, set aside. Heat the butter in a small saucepan and fry the onions until just softened. Add the port and red wine vinegar, cook until reduced by half. Blend the mixture in a food processor until smooth. Meanwhile, heat the remaining sugar in a small saucepan with 2 tbsp of water. Once the sugar dissolves, increase the temperature so the mixture caramelises. When it is dark brown in colour, remove from the heat, add ¾ fl oz water to stop the caramel from setting. Allow the caramel to cool slightly, add salt and sherry vinegar.

TO ASSEMBLE:

Spread the red onion purée over each cooked pastry tart, add a scoop of goat’s cheese, and then layer the beetroot on top. Drizzle with the caramel and place in the oven for 2-3 minutes until hot. Sprinkle with pine nuts and drizzle generously with the caramel.

INGREDIENTS:

1 (15oz) can organic cannellini beans, drained and rinsed (or about 1 ½ cups of cooked beans)
2 bulbs roasted garlic
3 tbsp fresh dill
¼ cup olive oil + more if desired
½ tsp salt
¼ tsp black pepper

METHOD:

Combine dill, beans, roasted garlic,salt and pepper in a food processor and blend until smooth. With the processor running, stream in olive oil and make sure to scrape the sides and bottom a few times. Serve in a bowl garnished with fresh dill and additional drizzles of olive oil.

BENEFITS:

Dill shares the stage with garlic.They both have “bacteriostatic” or bacteria-regulating effects. In addition bacteriostatic properties, dill is a very good source of calcium. Calcium is important for reducing the bone loss that occurs after menopause and in some conditions, such as rheumatoid arthritis. It is also a good source of dietary fibre and a good source of the minerals manganese, iron and magnesium.

INGREDIENTS:

3 tbsp olive oil
1 large onion, roughly chopped
2 cloves garlic, minced
1 lb tomatoes skinned & diced
2 large christophines (chayotes) peeled & chopped, (you can include the seed)
1 tbsp chopped basil
Salt & black pepper to taste
2 tbsp unsalted butter
1⁄3 cup dry plain breadcrumbs
1 tbsp chives, minced
½ cup Parmesan cheese

METHOD:

In a large skillet, heat the oil, add the onion, and cook until just translucent. Add in the Christophine, tomatoes and basil. Simmer for 10 minutes, stirring from time to time. Season with salt and pepper and set aside. In a small skillet melt the butter and add the breadcrumbs. Cook until golden. Set aside. Heat broiler. Add the Christophine mixture to a baking dish, sprinkle on the chives and the cheese. Top with the buttered breadcrumbs and brown in the broiler for 5 minutes.

BENEFITS:

Christophine is rich in amino acids and vitamin C. For centuries people on our islands have used it to lower high blood pressure. The leaves and fruit have diuretic, cardiovascular and anti-inflammatory properties, and a tea made from the leaves has been used in the treatment of arteriosclerosis and hypertension, and to dissolve kidney stones. Also found in the fruit in small amounts are calcium, sodium, thiamine, vitamin A, riboflavin and ascorbic acid. Christophine is very low in saturated fat and cholesterol, and very high in dietary fibre, vitamin K,folate, zinc,copper.

Serves 4

INGREDIENTS:

4 tbs butter
1 medium onion, large dice
2 sticks celery, large dice
6 peeled garlic cloves
2 lbs green bananas(pre-boiled and peeled)
1 medium carrot, medium dice
3 bay leaves
4 sprigs thyme
8 cups chicken stock or vegetable stock
3 cups white or yellow cheddar cheese, grated
Salt & pepper to taste

green banana cheddar cheese soup by Student Chef Gabrielle Thomas

METHOD:

Melt butter in a large saucepan over a medium heat. Sauté onions, celery, garlic, green bananas and carrots for 7-10 minutes. Add the stock and allow the soup to come to a boil before reducing heat. Continue to simmer until green bananas are soft. Remove from stove top and blend in a blender until soup is smooth. Return to stove top on low heat. Add cheese and simmer for 5 minutes.
Serve with love and enjoy.

INGREDIENTS:

1 medium sized very ripe breadfruit
1-2 small sweet ripe plantains
Raw organic coconut oil
Pinch of Ceylon cinnamon
Dash of vanilla

METHOD:

Cut breadfruit open and scrape the yellowish-white fruit into a blender. Add 1-2 small sweet ripe plantains. Add a pinch of cinnamon and a dash of vanilla. Blend in blender until smooth. Heat a little coconut oil in non-stick pan to high heat. With a ladle, scoop a small amount of the batter mixture into the pan. They don’t take long to cook at all. Wait until the bottom is golden brown then flip. (You can actually make this with just breadfruit if that’s all you have.The plantains make it a little sweeter and a little gooier.)

fresh breadfruit for this easy and healthy pancake recipe

BENEFITS:

Breadfruit is rich in fiber and research shows that regular intake can reduce the risk of diabetes and keeps it under control.Being rich in fibre, breadfruit is an excellent energy booster. It gives the fullness of eating without increasing the calorie intake. This fruit is also good at reducing the risk of heart disorder and cholesterol problems. Studies show that breadfruit helps to reduce bad cholesterol. Breadfruit is a rich source of omega-3 and omega-6 fatty acids. Besides being beneficial for skin and hair, these two essential fatty acids are quite good for maintaining a healthy heart. Regular intake of breadfruit is also beneficial for properly functioning intestines.