Mains from Issue 2 – Summer 2018 Carsten Flindt, the Owner/Head Chef of Flindt, is classically trained from the The Savoy in London. He is a man of many talents as we went to a function where Carsten was catering and enjoyed the best beef burger we have ever had – as an American by background that...
Category: Recipes
Chef Grant’s Barracuda With Rice & Peas
Warning: Invalid argument supplied for foreach() in /hermes/bosnacweb05/bosnacweb05az/b2713/ipw.foodiebb/public_html/wp-content/themes/foodie/single-recipes.php on line 29from Issue 2 – Summer 2018 Marinate barracuda fillets with a teaspoon of Bajan seasoning and a touch of oil (ask for your fish to be scaled, gutted and filleted; removing all bones)I try to always go to Bridgetown Fish Market. My go to fish expert is “Jes Fish” ask...
Coconut Lady Cocktail
Issue 5 from Issue 2 – Summer 2018 The White Lady Cocktail first came into existence in London in 1919 and went through several iterations; finally settling on the Savoy’s classic pour with Gin, orange liqueur, egg white and lemon juice. Barbados modified this classic drink to create a delicious spin on the White Lady called Coconut...
Barbados Rum Cake
Warning: Invalid argument supplied for foreach() in /hermes/bosnacweb05/bosnacweb05az/b2713/ipw.foodiebb/public_html/wp-content/themes/foodie/single-recipes.php on line 29from Issue 2 – Summer 2018 The Barbados Rum Cake is an icon served here and throughout the Caribbean; ranging from commercially produced to the more craft and boutique style cakes. The Barbados Rum Cake is an icon served here and throughout the Caribbean; ranging from commercially produced to...
Lion Fish Ceviche
Starters from Issue 2 – Summer 2018 Chef ’s notes…So, my ceviche is or was thought up from a souse point of view. Basically I make a pickle and then add my fish then the fresh herbs. Serves # 5-7 4 lb lion fish filleted, skinned and pin boned½ red onion½ cup finely chopped chives½ cup parsley½ cup...
Barbados Grouper, Plantain & Sweet Potato
Warning: Invalid argument supplied for foreach() in /hermes/bosnacweb05/bosnacweb05az/b2713/ipw.foodiebb/public_html/wp-content/themes/foodie/single-recipes.php on line 29from Issue 2 – Summer 2018 Pan seared fillet of grouper served with foraged spinach, roasted sweet potato, plantain purée and fish Bierce blanc. Pan seared fillet of grouper served with foraged spinach, roasted sweet potato, plantain purée and fish Bierce blanc There are three big parts to this...
MANGO BASIL COOLER
from Issue 2 – Summer 2018 (Makes a pitcher) Ingredients 1 Cup Ripe Mango Peeled and Cubed 1/4 Cup Basil Leaves 1/2 Cup Cockspur Citrus Mango Splash Rum 1 Tbsp Fresh Lime Juice 4 Tbsp Simple Syrup Soda Water Ice Cubes Instructions Add mango, basil and simple syrup in a blender and blend to make a...
A PASSIONATE KISS
from Issue 2 – Summer 2018 (Serves 2) Ingredients Cockspur Guava Passion Splash, Passion Fruit Juice, Sweet and Sour Foam, Pink Himalayan Rock Salt 6 ounces Passion Fruit Juice 3 ounces Cockspur Guava Passion Splash Rum 1 ounce Limoncello Ice Cubes Instructions In a cocktail shaker, mix ice, Cockspur Guava Passion Splash, Limoncello, and Passion Fruit...
FAMILY PAN BAGNAT
Sandwich from Issue 2 – Summer 2018 The perfect French Sandwich from Provence, Southern France to enjoy on your picnics. Time: 25 min Serves: 6 Guests Difficulty: Easy Ingredients 2 crusty breads 6 tomatoes, blanched and peeled 6 hard-boiled eggs 2 tins of natural Tuna 6 radishes 2-3 scallions or white onions 2 garlic cloves Basil leaves...
EXTRA DARK CHOCOLATE & RASPBERRY CAKE
Rich layers of dark chocolate with fresh raspberries. Time: 1 h 5 min Difficulty: Moderate Ingredients 3 tbsp of Azienda Agricola Barbara Extra Virgin Olive Oil 2 tbsp of Raspberry Specialty Vinegar 1/2 lb Dark Chocolate 1/4 cup Butter 3/4 cup Brown Sugar 1/3 cup Whole Cream 4 Eggs 3-4 tbsp Flour 1/2 cup Sugar...