Food and Drink Guide Antigua Barbuda » Lemon 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 Mango Pineapple Strawberry Slaw with Lemon Sorbet https://www.foodanddrink-antigua.com/recipes/mango-pineapple-strawberry-slaw-with-lemon-sorbet/ https://www.foodanddrink-antigua.com/recipes/mango-pineapple-strawberry-slaw-with-lemon-sorbet/#comments Mon, 17 Jul 2017 16:38:30 +0000 http://www.foodanddrink-antigua.com/?p=10963

Dessert by Chef Marvis Brade

A refreshing tropical explosion – cool off Caribbean style.

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

1 full, firm Edward mango, peeled and cut into 1 inch strips
1 half ripe Irwin mango, peeled and cut into 1 inch strips
1 ripe Julie mango, peeled and cut into 1 inch strips
1 half ripe Antiguan Black Pineapple, peeled, cored
and cut into 1 inch strips
6 strawberries, cut into thin strips
1 lemon, juiced
4 – 8 mint leaves

INGREDIENTS: Lemon Sorbet

6 lemons, juiced
4 oz (120 ml) sugar syrup
1 cup (240 ml) water

Garnish

shredded coconut, toasted

METHOD: Slaw

Combine all ingredients for the slaw and refrigerate for 10 minutes.

METHOD: Lemon Sorbet

Combine all sorbet ingredients and freeze in an ice cream machine until done.

To Serve

Place some slaw in a cocktail glass. Add a scoop of sorbet and top with more slaw. Garnish with toasted shredded coconut.

Mango Pineapple Strawberry Slaw with Lemon Sorbet

Mango Pineapple Strawberry Slaw with Lemon Sorbet


]]> https://www.foodanddrink-antigua.com/recipes/mango-pineapple-strawberry-slaw-with-lemon-sorbet/feed/ 0 Old Time Something Cocktail made with Angostura 1919 Rum https://www.foodanddrink-antigua.com/cocktails/old-time-something-cocktail-made-with-angostura-1919-rum/ https://www.foodanddrink-antigua.com/cocktails/old-time-something-cocktail-made-with-angostura-1919-rum/#comments Tue, 27 Oct 2015 20:20:32 +0000 http://www.foodanddrink-antigua.com/?p=10446

Recipe by Bartender Daniel “Timmy” Thomas

Winning cocktail of the Angostura Global Cocktail Challenge (AGCC)

Serves 1
INGREDIENTS

2 tea bags
2 oz Angostura 1919 Rum
½ Fresh local lemon, juiced
4 oz mixed tea infused with local honey
1 oz brown sugar syrup
2 dashes Angostura® Orange Bitters

GARNISH

Lemon peel and a sprig of basil

Daniel Timmy Thomas Angostura Rum cocktail Antigua

Daniel Timmy Thomas Angostura Rum cocktail Antigua

METHOD

Place tea bags into empty glass with Angostura 1919 Rum to infuse, pour infused mixture into cocktail shaker along with all other ingredients. Shake, then pour into highball glass filled with ice. Garnish with lemon peel and basil.

Daniel Timmy Thomas Angostura Rum cocktail Antigua 2

]]> https://www.foodanddrink-antigua.com/cocktails/old-time-something-cocktail-made-with-angostura-1919-rum/feed/ 0 Salt Crusted Whole Baked Fish https://www.foodanddrink-antigua.com/recipes/salt-crusted-whole-baked-fish/ https://www.foodanddrink-antigua.com/recipes/salt-crusted-whole-baked-fish/#comments Wed, 01 Jul 2015 17:18:53 +0000 http://www.foodanddrink-antigua.com/?p=9961

Recipe by Chef Alessandro Moncada and Riccardo Giuli

Cambusa Italian Restaurant and Bar

This technique of baking fish is simple and produces an exceptionally moist, perfectly seasoned fish with little effort.

Serves 4-6
INGREDIENTS

1 red snapper or other suitable whole fish, about 1 ½ pounds, cleaned and scaled
1 lemon, sliced
Several sprigs of flat leaf parsley
3 bay leaves
1 tbsp. small capers
4 cups natural Barbuda sea
salt or kosher salt
¼ cup water
Extra virgin olive oil
Lemon wedges to serve

METHOD

Pre-heat oven to 375º degrees. Tuck the lemon slices, parsley, bay leaves and capers into the cavity of the fish. Set aside. Combine the salt and water in a bowl, mixing well until the salt has the consistency of damp sand. (If the mixture feels too wet, add more salt; if too dry, add a little water). Line a large rimmed baking sheet or baking dish with foil or parchment paper. Using half of the damp salt, form a bed for the fish.Place the fish on top, and pack the remaining salt over the top of it to form a covering. Bake the fish to an internal temperature of 135º-140º degrees, about 25 minutes. Use an instant read thermometer to check temperature.Remove from the oven and let stand for 10 minutes. When your fish is done, crack-open the salt crust and brush off the excess salt from the flesh. Fillet the fish and serve with lemon wedges and a drizzle of extra-virgin olive oil and enjoy!

ambusa salt baked Snapper 2

Cambusa salt baked Snapper

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