Food and Drink Guide Antigua Barbuda » wadadli beer

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

F&D Antigua — Thu, 06 Jul 2017 19:34:11 +0000

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.

Crispy Deep-Fried Louisiana Gulf Shrimp with Avocado Aioli, Red Onion Gastrique and Wadadli Beer BBQ Sauce

F&D Antigua — Fri, 08 Apr 2016 19:28:42 +0000

Recipe by Private Chef/Caterer Albert Creese

Chef4Rent Events

Enjoy this great Caribbean appetizer with a Southern Twist.
Chef Albert Creese can be booked for as a private chef for weddings and private occasions.

Serves 6-8

INGREDIENTS: Avocado Aioli Dip

1 whole ripe avocado, peeled, diced
1 tsp garlic, crushed
1 tsp onion, grated
¼ cup homemade mayonnaise
2 tbsp lime juice
Salt & pepper to taste

INGREDIENTS: Wadadli Beer Louisiana BBQ Sauce

1 bottle Wadadli beer
1 onion, finely diced
4 sprigs rosemary, finely chopped
¼ cup Worcestershire sauce
3 cloves fresh garlic, crushed
½ bunch parsley, chopped
¼ cup heavy cream
1 lb butter

Ingredients: Red Onion Gastrique

½ medium red onion, diced
1 ½ cup white sugar
½ cup vinegar
1 cinnamon stick

Ingredients: Shrimp

1lb large Gulf shrimp, peeled & deveined
1 bottle Crystal hot sauce (or mild hot sauce)
6 cups all-purpose flour

Method for Avocado Aioli Dip:

In a bowl coarsely mash the avocado with a fork, add remaining ingredients and combine. Set aside and refrigerate.

Method for Wadadli Beer BBQ Sauce:

In a saucepan over a medium-high heat reduce the Wadadli beer with onions, rosemary, garlic, parsley and Worcestershire sauce to a quarter. Lower heat and add heavy cream, reduce by half. Remove from stove and fold in butter. Set aside, keep warm.

Method for Red Onion Gastrique:

Add all ingredients to a sauté pan over medium-high heat, reduce until it reaches a thick consistency. Set aside.

Method for Shrimp:

Place clean shrimp in large mixing bowl. In two small bowls add flour and crystal hot sauce separately. Dip shrimp first in the flour, then the hot sauce and then back into the flour. Deep-fry with medium-hot oil for 2 minutes.

To Serve:

Divide the shrimp between all serving plates. Add a spoonful of red onion gastrique and avocado aioli to eachplate. Drizzle the plates with BBQ sauce.

Local Line-caught Smoked Marlin Sweet Corn Blini, Grilled Chorizo & Zucchini, Sweet Corn & Horseradish Salsa

F&D Antigua — Sat, 20 Jun 2015 00:13:57 +0000

Recipe by Chef/Proprietor Alex Grimley

Sheer Rocks Restaurant

Light appetizer using locally smoked fish.

Serves 4

INGREDIENTS: Smoked Marlin, Chorizo and Zucchini

12oz smoked marlin, cut into 12 even slices(can replace with smoked salmon or mackerel)
1 x 4-6oz chorizo sausage, dry cured,cut into 12 (1/8”) thick slices
1 medium sized zucchini, cut into 12 (1/8”) thick slices
1 tbsp extra virgin olive oil
20 chive tips (1 inch long) for garnishing
Antiguan sea salt
Fresh ground black peppercorns

INGREDIENTS:Sweet Corn & Horseradish

1 fresh Antiguan ear of sweet corn
1 tsp fresh grated horseradish
1 tbsp finely chopped spring onion tops (the greenest part)
1 seasoning pepper
1 pinch dried chilli flakes
1 tbsp extra virgin olive oil
Antiguan sea salt
Fresh ground black peppercorns

INGREDIENTS:Sweet Corn Blinis

1 fresh Antiguan ear of sweet corn
40g all-purpose flour
10g whole wheat flour
2g dried yeast
90g Wadadli beer
Pinch Antiguan sea salt
Pinch Demerara sugar

line-caught smoked marlin

METHOD for Smoked Marlin, Chorizo & Zhucchin:

In a frying pan heat the oil to a high heat. Place the chorizo discs in a pan and cook each side until golden brown. Remove from the pan, place on a plate to keep any oil that runs out. In the same pan place the zucchini discs and sprinkle with a pinch of sea salt, cook until golden brown each side. Remove and set aside to drain.

METHOD for Sweet Corn & Horse Radish Salsa:

Grill the ear of corn until the kernels begin to blacken. Cut off all the kernels of corn from the cob and place in a bowl with the remaining ingredients. Add any oil from the chorizo and combine. Keep at room temperature.

METHOD for Sweet Corn Blinis:

Place both flours, yeast and ¾ of the beer in a bowl and whisk well. The consistency will vary depending on type of flour, humidity or even temperature on the day. Add more beer as necessary to achieve a batter the consistency of custard. When you run the whisk through the batter faint lines should remain for a few seconds. Cover with cling film and leave in a warm place for 10-15 minutes until it begins to bubble slightly. Cut the kernels of corn from the cob and stir into the batter along with a pinch of sea salt and sugar. Place a non-stick frying pan on a medium heat. Add a tiny splash of olive oil to the pan and wipe with a paper towel to remove excess oil, but leave the pan lightly greased. Spoon in the batter, just enough to make 1½” round disks. Place them in the pan in a clockwise fashion starting at “12 o’clock” when the pan is full, starting at “12 o’clock” carefully flip the blinis with a pallet knife. Once all are turned the first ones should be ready to remove onto paper towel.

TO ASSEMBLE:

Spoon the salsa along the centre of each plate. Place one slice of chorizo at the top of the salsa, followed by one slice of zucchini, a blini and one slice of marlin. Repeat two more times. Garnish with chive tips and serve with friends and a crisp white wine, like Gentil Hugel.