Food and Drink Guide Antigua Barbuda » Curry https://www.foodanddrink-antigua.com Restaurants & Bars in Antigua and Barbuda Thu, 28 Sep 2017 17:23:20 +0000 en-US hourly 1 https://wordpress.org/?v=4.2.38 Curried Codfish with Johnny Cakes https://www.foodanddrink-antigua.com/recipes/curried-codfish-with-johnny-cakes/ https://www.foodanddrink-antigua.com/recipes/curried-codfish-with-johnny-cakes/#comments Mon, 17 Jul 2017 18:26:00 +0000 http://www.foodanddrink-antigua.com/?p=10980

by Chef/Owner Selwyn James

A nice Antiguan lunch ~

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

Curried Codfish with Johnny Cakes

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]]> https://www.foodanddrink-antigua.com/recipes/curried-codfish-with-johnny-cakes/feed/ 0 Roasted Goat Leg Marinated in Wadadli Beer with Mushroom Stuffing served with Curried Plantain https://www.foodanddrink-antigua.com/recipes/roasted-goat-leg-marinated-in-wadadli-beer-with-mushroom-stuffing-served-with-curried-plantain/ https://www.foodanddrink-antigua.com/recipes/roasted-goat-leg-marinated-in-wadadli-beer-with-mushroom-stuffing-served-with-curried-plantain/#comments Thu, 06 Jul 2017 19:34:11 +0000 http://www.foodanddrink-antigua.com/?p=10982

by Chef/Business Owner Julian Waterer

This recipe takes some more time, but once completed it is a delicious feast!

PREPARATION TIME: 24hrs including marinating and refrigeration time.
COOKING TIME: 2 hrs. 30mins. SERVES: 4-6
Oven temperature: 300ºF (149ºC)
INGREDIENTS:Goat and Marinade

6-8 lb (3-4 kg) goat leg bone-in
3-4 cloves garlic, crushed
1 tsp fresh rosemary
2 tsp ginger, grated
1 tbsp tamarind syrup
1 bunch green onions, chopped
½ bottle Wadadli Beer
1 tbsp green papaya, grated
2 tbsp soy sauce
1 tsp ground black peppercorns
1 tbsp hot jerk seasoning
2-3 tbsp olive oil
1 tbsp softened butter
Salt and pepper to taste

INGREDIENTS:Stuffing

1 tbsp salted butter
1 lb (500 g) mushrooms,
finely chopped
1 small onion, finely chopped
1 clove garlic, finely chopped
½ tsp mixed fresh herbs
½ cup (120 ml) white wine
Salt and pepper to taste
1 ½ tbsp white breadcrumbs

INGREDIENTS:Curried Plantain

2-3 ripe plantains
3 tbsp madras curry powder
Salt and pepper to taste
1 cup (240 ml) cooking oil

METHOD: Goat and Marinade

Lay the goat leg fat side down and carefully remove the bone. Combine all marinade ingredients in a large bowl; season meat and place flat in the bowl. Refrigerate for 24 hours, turning 2-3 times. Remove from the fridge, drain off liquid and roughly pat dry. Soften the butter; lay the meat flat and spread with butter. Season with salt and pepper.

METHOD: Stuffing

Melt butter in a heavy bottomed pan. Add the mushrooms, onions, garlic and herbs, sauté for 5 minutes on medium heat.Add the white wine, continue cooking to reduce. Season to taste with salt and pepper. Add the breadcrumbs and cook for a further 2-3 minutes until a stuffing consistency is formed. Set aside to cool. Spoon the stuffing on the first third of the goat. Starting from that end, roll the meat very tightly and tie in place with string. Season the outside of the roll with salt and pepper. Wrap in a large piece of oiled foil paper and twist the ends tight. This will ensure that the roll stays together during cooking. Place a thick-bottomed roasting pan on top of an open flame on the stovetop. Allow it to heat for 1-2 minutes, then place the foil-wrapped goat into the roasting pan and seal all the way round for 5 minutes in total. Place the pan in a preheated oven and cook for 1 ½-2 hours. Remove from the oven and allow to rest for 20 minutes.

METHOD: Curried Plantain

Slice the plantain at an angle approx ¼ inch thick and place in a bowl with the curry powder and salt and pepper, combine to coat all over, shake off surplus. Fry in 2 batches in a frying pan in the hot oil until golden brown, turning once. Place on a plate and keep warm.

To Serve

Carve the goat leg in slices and serve with tropical fruit salad, curried plantains and seasonal green salad.

Roasted Goat Leg Marinated in Wadadli Beer with Mushroom Stuffing served with Curried Plantain


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