Category Archives: Recipe of the Week

Ingredients

4 cups. Carrots (Grated)
4 cups- Cooked Bluggoes (Grated)
2 Tbsps. Onion (Chopped)
5 cloves of Garlic (Grated)
2 Tbsps. Celery (Chopped)
2 Tbsps. Seasoning Pepper
1 Tbsp. Chives & Thyme
1 Tbsp. Basil (Chopped)
1 cup. Oats (easy cooking)
1 cup of Saltfish (Shredded & salt removed)
2 cups. Breadcrumbs
1 Tbsp. Dry Oregano
2 Tsps. Turmeric Powder
4 oz. Oil

Directions

• Heat 3 oz. of oil in a frying pan over medium heat for a few seconds. Add all the seasonings, except turmeric powder and dry oregano.
• Sauté the seasonings until they begin to release an aroma, add the carrot and salt fish, allow to sauté for about 3 minutes, stirring occasionally.
• Turn off the fire and add the sautéed mixture to the grated bluggo, add Oat and mix well. Knead to desired texture, a firm dough that is not very dry.
• Use heaping tablespoons of the mixture to form balls with your hands and then flatten into patties. Mix them with the turmeric and dried oregano into the breadcrumbs. Drop the patties into the breadcrumb until evenly covered and pat to secure the crumbs into the dough.
• Preheated oven at 350°F. Place patties on a greased tray and bake for 15 to 20 minutes, or until the patties are cooked, or firm to touch.

Note: These patties can be fried in the Air fryer.

Ingredients: SERVES 20

• 4 lbs. Breadfruit
• 4 single Ripe Plantain
• 1 lb. Cheese (Grated)
• 1 tin Evaporated Milk
• 2 Tbsps. Corn Starch
• 3 single Seasoning Peppers
• Half of 1 Onion
• 1 Tbsp. Celery
• 1/4 cup Butter
• 2 cloves Garlic
• 2 Tsps. Dry Oregano
• 2 Tsps. Thyme
• 1 Tsp. Salt
• 1 Tsp. Mustard
• 1 ½ L. Water
• Bell Peppers red and green for decoration

Procedure:

1. Wash and peel breadfruit and plantain, cut the breadfruit into 4 pieces and put them to boil with salt. Cook until firm.
2. Slice breadfruit and plantain thinly and reserve.
3. In a blender pour the milk, all seasoning except the oregano and bell peppers, and blend well.
4. In a pot on medium heat, add the butter, cornstarch, and mustard and stir the mixture with half of the cheese on low fire until thick, like creamy cheese texture, (optional) add salt and taste.
5. Grease a baking dish 12’’x 8’’x 2’’. Add the breadfruit slices to cover the base of the pan, spoon some of the creamy cheese, and add some plantain and cheese sauce, continue until all the breadfruit and plantain are used. Top with the remaining cheese.
6. Bake in the oven uncovered for 20 minutes until golden brown.
7. Garnish with oregano and bell pepper

Ingredients
1 Coconut (chopped into pieces)
2 Tbsps. Sea moss gel
1 bundle Coriander (chopped)
1 Tbsp. Cumin
1 Tsp. Turmeric
3 cloves garlic (grated)
1 Tsp. Curry
2 Tbsps. Oil
2 pieces. Red chili
1 piece ginger (grated)
2 single hot green pepper
4 oz. Chickpeas (cooked)
1 Tbsp. Mustard
½ cup. Vinegar or Lime Water if needed
8 oz. Sugar Salt – to taste

Directions

• Mix and blend all the ingredients, except, garlic, mustard, oil, red chili, cumin, curry, and turmeric.

• Sautéed the remaining ingredients in a pot with the Oil

• Add the blended coconut mixture to the sautéed ingredients and cook for 10 to 15 minutes. Let cool before consuming or storing.

NOTE:
The chutney can be refrigerated for months.

PORTIONS- 20

INGREDIENTS
1 cup. Green papaya pulp
1 cup. Ripe papaya pulp
1Tbsp. Oil
1/2 onion cut
1 garlic clove (grated)
1 Lemongrass leaf
1 Tsp. mace powder
1/2 cup brown sugar
4 single seasoning peppers
1Tbsp. Lemon juice
3 Tbsps. Orange or tangerine juice 200g
Chicken or vegetable broth
2 Tbsps. sea moss jelly or 1 Tbsp. Cornstarch
1Tsp. grated ginger

METHOD

Sautee half of the seasoning in a pot with the oil for 2 minutes. Add the green and ripe papaya pulps, the broth, lemon and orange juice and the sea moss jelly or cornstarch, cook over medium heat. Add the sugar and reduce the heat until you obtain a sauce with a semi-creamy texture, not very thick.

Serve as desired.

INGREDIENTS

• 1/4 cup thinly sliced red onion
• 1/4 cup fresh lime juice (from 2 large limes)
• 5 to 6 cups seedless watermelon, cut into 1-inch.  
• 2 cups chopped cucumbers,  
• 1 cup packed mint leaves
• 1/3 cup crumbled homemade cheese or preferred cheese.
• 1/4 cup extra-virgin olive oil
• Salt, to taste
• Freshly cracked black pepper, to taste

METHOD

Combine the sliced red onions and lime juice in a small bowl. Let it sit until slightly softened (10 to 15 minutes).

In a very large bowl, combine the watermelon, cucumber, mint, and cheese, toss gently. Add the red onion only, not the juice.  

To make the dressing, add the olive oil to the small bowl with the lime juice from the onions. Whisk together and add salt and pepper to taste.

Add the dressing to the salad and toss gently to incorporate. Taste and add more salt and pepper if desired. Serve immediately, or chill for up to 2 hours before serving.

How to Store Watermelon Salad

This salad is best eaten as soon as it’s made, but you can refrigerate it, for a day or two, max, before the watermelon starts to break down.