Food and Drink Guide Antigua Barbuda » Soups

Caribbean Conch Chowder

F&D Antigua — Mon, 17 Jul 2017 18:33:04 +0000

By Executive Chef Colleen Simpson

Caribbean Chowder

PREPARATION TIME: 45mins.
COOKING TIME: 25mins.
SERVES: 6

INGREDIENTS:

1 lb (450 g) conch, pounded & diced
1 cup (225 g) butter
1⁄4 cup (60 g) red bell peppers, diced
2-3 local seasoning peppers, finely diced
1⁄4 cup (60 g) carrots, diced
1⁄4 cup (75 g) onions, diced
1 cup (140 g) flour
12 cups (3 ltr) conch stock from cooking the conch
1 cup (200 g) potatoes, diced
2 cups (480 ml) heavy cream
1 tbsp chopped parsley
Salt and pepper to taste

METHOD: Conch

In a large saucepan over medium heat place 3 1⁄2 litres water and add the diced conch. Cook the conch for 30 minutes, or until the meat is tender. Set aside the conch meat, and save the conch stock for the chowder.

METHOD: Chowder

In a large saucepan melt the butter, add the diced peppers, carrots and onions, and sauté for 5-6 minutes. Add the flour and stir constantly for about 8 minutes over medium heat. Add 1 litre of conch stock and stir vigorously until mixture becomes very thick. Gradually add the remaining stock, stirring vigorously after each addition. Add the potatoes and conch and simmer until the potatoes are al dente. Lower heat, add parsley, season and stir in the cream. Serve hot. Garnish with a sprig of parsley.

Caribbean Conch Chowder

Antigua Black Pineapple Gazpacho

F&D Antigua — Wed, 01 Jul 2015 16:55:13 +0000

Recipe by Chef Kersley Vencatachellum

Jacqui O’s Beach, Bar & Restaurant

A sweet Antiguan twist on a classic gazpacho recipe

Serves 2

INGREDIENTS

3.5 oz. white sugar
25 ml. water
1 fresh vanilla pod
Juice from ½ lime
1 Antigua Black Pineapple, washed, peeled & diced

METHOD

In a saucepan over low heat dissolve the sugar in water. Split the vanilla pod and scrape seeds into the saucepan, cook until the mixture forms syrup and the aromatic flavour of the vanilla has dispersed. Set aside. Add the lime juice and diced pineapple to a blender. Blend slowly, adding a little syrup until the mixture becomes smooth and shiny. Chill in the refrigerator for at least 2 hours before serving cold.

Pineapple Gazpacho by Chef Kersley Vencatachellum

Green Banana and Cheddar Cheese soup

F&D Antigua — Sat, 20 Jun 2015 00:57:50 +0000

Recipe by Student Chef Gabrielle Thomas

Antigua and Barbuda Hospitality Training Institute

Healthy Caribbean soup with an unusual twist.

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.

Food and Drink Guide Antigua Barbuda » Soups

Caribbean Conch Chowder

By Executive Chef Colleen Simpson

PREPARATION TIME: 45mins. COOKING TIME: 25mins. SERVES: 6

INGREDIENTS:

METHOD: Conch

METHOD: Chowder

Antigua Black Pineapple Gazpacho

Recipe by Chef Kersley Vencatachellum

Jacqui O’s Beach, Bar & Restaurant

Serves 2

INGREDIENTS

METHOD

Green Banana and Cheddar Cheese soup

Recipe by Student Chef Gabrielle Thomas

Antigua and Barbuda Hospitality Training Institute

Serves 4

INGREDIENTS:

METHOD:

PREPARATION TIME: 45mins.
COOKING TIME: 25mins.
SERVES: 6