Food and Drink Guide Antigua Barbuda » cinnamon

Mango Pineapple Crumble Pie

F&D Antigua — Mon, 17 Jul 2017 18:47:19 +0000

Dessert by Chef Brian Samuel

Antiguan Crumble Pie

PREPARATION TIME: 15mins.
COOKING TIME: 20mins.
SERVES: 4

Oven temperature: 350ºF (180ºC)

INGREDIENTS: Pie Crust

12 oz (340 g) flour
3 oz (85 g) butter
3 oz (85 g) shortening Pinch of salt Iced water

INGREDIENTS: Pie Filling

5 cups (2 1 ⁄2 lb) mixed fresh mango and pineapple, cubed
½ cup (100 g) granulated sugar
1 tsp ground cinnamon
1⁄3 cup (80 ml) pineapple juice
6 tbsp cornstarch

INGREDIENTS: Topping

10 oz (285 g) flour
8 oz (225 g) butter
6 oz (170 g) sugar

METHOD: Pie Crust

Combine the flour, butter, shortening and salt in a bowl and rub the fat into the flour with your fingertips. Gradually add iced water while stirring to make soft dough. Roll out the dough on a lightly floured surface and place in a 9 inch pie pan. Trim the edges of the dough around the pan. Refrigerate the pie shell until needed.

METHOD: Filling

Put the chopped mango and pineapple in a saucepan with the sugar, cinnamon and pineapple juice. Bring to a boil and simmer to lightly poach the fruit. Add the cornstarch and boil 1 minute more. Set aside to cool completely.

Method for Topping

Combine all the topping ingredients together in a bowl, and mix with your hands until the mixture resembles coarse breadcrumbs.

To Serve

Remove the pie shell from the refrigerator and pour the cooled mango pineapple filling into the shell. Sprinkle the topping onto the filling and sprinkle a little extra sugar on the topping. Bake in the preheated oven for approximately 30 minutes, until the topping is golden.

Mango Pineapple Crumb Pie

Jerk Seasoning Rub

F&D Antigua — Thu, 27 Mar 2014 17:36:09 +0000

Recipe by Damien Shillingford

Owner of ICho (It’s Hot!) Jerk Grill, Massacre, Dominica

There are numerous of variations on this classic seasoning rub that originated in Jamaica.

Everyone will agree, though, that pungent allspice, essential garlic, sweet thyme, and super hot Scotch Bonnet peppers are the absolute must-haves for a good jerk paste rub. You can easily make jerked foods at home with a good recipe and an understanding of the requisite ingredients needed for the stimulating flavour. This Jerk seasoning recipe has been adapted with the optional use of one of Dominica’s most famous versatile herbs – The Bay Leaf, which adds an even more irresistible aroma. There are no hard and fast rules to the quantities so experiment and adjust the ingredients “a peu pa” (little by little), to suit your taste…

INGREDIENTS:

Garlic cloves, crushed
Scallions/chives, chopped
Fresh thyme leaves
Scotch Bonnet or
Bonda Ma Jacque peppers
Fresh ginger, grated
Distilled white vinegar
Vegetable oil
Allspice (pimento berries),
finely ground
Freshly grated nutmeg
Cinnamon bark, finely ground
Bay leaves, crushed, (optional extra)
Salt to taste

METHOD:

Traditionalists grind their spices by hand using a mortar and pestle. The whole spices tend to retain more aromatic oils in them and therefore more of a natural pungency. But you can use a food processor to pulse ingredients into a thick, chunky paste. Place the paste into sterile jars and this will last several weeks refrigerated. Be warned, you’ll only need to use a couple spoons of seasoning per 2lbs of meat or fish. Season well, and refrigerate overnight or up to 24hrs before grilling on a hot coal bbq.

Scotch-bonnet peppers for Jerk Seasoning Rub

Garlic-Herb Seared Grouper with Sweet Potato Custard and a Seafood Foam

F&D Antigua — Thu, 27 Mar 2014 17:33:52 +0000

Recipe by Chef Christopher Terry,

Line Chef at Jumby Bay Rosewood Resort

A delicious Caribbean fish recipe with a contemporary twist.

INGREDIENTS SWEET POTATO CUSTARD:

1 cup sweet potatoes, peeled, boiled & mashed
1 cup of milk
2 tbsp. brown sugar
2 egg yolks, beaten
½ tsp. salt
1 tsp. cinnamon
1⁄4 tsp. nutmeg

INGREDIENTS: GROUPER

4x 6 oz. of grouper fillets
200g butter
½ onion, roughly chopped
4 cloves garlic, crushed
Sprig of rosemary and thyme
Salt and Pepper

INGREDIENTS: SEAFOOD FOAM

1 cup fish stock
1 ½ cup olive oil
Salt and pepper to taste

Line Chef Christopher R. Terry

METHOD Sweet Potato Custard:

Preheat oven to 325º degrees. In a medium bowl combine sweet potato and milk, blending well. Add sugar, egg yolks, cinnamon and nutmeg and mix thoroughly. Pour mixture into ramekins and bake for 20-30mins., or until inserted knife comes out clean.

METHOD Grouper:

Season grouper fillets. In a large skillet, heat butter until hot, place fish in pan and sear until golden brown. Remove from pan. Add the remaining ingredients to the pan and sauté. Turn fish and return to pan. Place into oven for 5-7 mins., or until fish has reached required doneness.

METHOD Grouper:

Heat stock, while whisking or using a hand blender slowly add oil. This action will create foam to form on top of the liquid. Scoop off the foam and garnish dish

Food and Drink Guide Antigua Barbuda » cinnamon

Mango Pineapple Crumble Pie

Dessert by Chef Brian Samuel

PREPARATION TIME: 15mins. COOKING TIME: 20mins. SERVES: 4

Oven temperature: 350ºF (180ºC)

INGREDIENTS: Pie Crust

INGREDIENTS: Pie Filling

INGREDIENTS: Topping

METHOD: Pie Crust

METHOD: Filling

Method for Topping

To Serve

Jerk Seasoning Rub

Recipe by Damien Shillingford

Owner of ICho (It’s Hot!) Jerk Grill, Massacre, Dominica

INGREDIENTS:

METHOD:

Garlic-Herb Seared Grouper with Sweet Potato Custard and a Seafood Foam

Recipe by Chef Christopher Terry,

Line Chef at Jumby Bay Rosewood Resort

INGREDIENTS SWEET POTATO CUSTARD:

INGREDIENTS: GROUPER

INGREDIENTS: SEAFOOD FOAM

METHOD Sweet Potato Custard:

METHOD Grouper:

METHOD Grouper:

PREPARATION TIME: 15mins.
COOKING TIME: 20mins.
SERVES: 4