Popular recipes of Anguilla

Caribbean Papaya-Orange Soup

Ingredients
500 ml           Cold Chicken Broth
50 ml             Fresh Orange Juice
1 envelope     Plain Gelatin
1                  Egg White
1                  Papaya
Pinch            Salt
Pinch            Ground Cumin
Few              Chopped Almonds
Little             Grated Coconut

Instruction

1. Pour cold broth into a pot, sprinkle gelatin over top, and set aside to soften for a few minutes.
2. Beat the egg white until frothy. Add egg white to soup mixture and bring to simmer, whisking constantly until gelatin is fully dissolved and soup is frothy. Allow to cool down for about 10 minutes.
3. Meanwhile seed and mash the papaya. Then put into a food processor, adding the soup mixture and the orange juice and process to a puree. Season according to taste.
4. Refrigerate for few hours or overnight. Adjust seasonings before serving. Garnish with almonds and coconut.

Coconut Red Beans & Rice

Ingredients
1½ cups                 Dried Red Kidney Beans
1 clove                   Minced Garlic
4 cups                    Water
To taste                 Salt
Half                       Fresh Coconut
2 cups                    Boiling Water
To taste                 Black Pepper
2                           Chopped Green Onions
1 teaspoon             Fresh Thyme Leaves (or ¼ tsp dried)
1                           Fresh Hot Pepper
2 cups                    Uncooked Rice

Method

1. Combine beans, garlic, water and salt in a medium-sized saucepan. Cook covered over moderate heat until beans are tender or about 2 hours.
2. Cut coconut meat into small pieces and place in a blender. Grate as fine as possible. Pour boiling water over liquefied coconut and let stand for about 30 minutes. Run coconut milk through a fine mesh strainer to separate out coconut solids.
3. Add the coconut milk, black pepper, green onions, thyme and whole hot pepper to the cooked beans. bring back to a boil, and then remove the hot pepper. Add rice and stir. return mixture to a boil, cover, reduce the heat and simmer for about 30 minutes or until all the liquid has been absorbed.

Baked Eel 

Ingredients 
1/2 cup                   Olive oil  
2 tablespoon           Wine vinegar  
2                           Bay leaves  
1 teaspoon             Salt  
1/2teaspoon           Pepper  
1tablespoon           Bread crumbs  
2 lb                       Eel (large variety), skinned and cut into 4-inch pieces   Few                       Bay Leaves  

Method 

1. Mix together oil, vinegar, bay leaves, salt, pepper and bread crumbs.
2. Marinate eel pieces in this mixture 3 hours, turning frequently.
3. Place eel pieces on skewers, alternating with bay leaves.
4. Place skewers in greased baking dish and bake in moderate oven for 30 minutes turning often. Brush with remaining marinade while cooking.

Warm Chocolate Pie

Ingredients
2oz               Butter
2oz               Sugar
1                  Egg-yolk
1 Roll            Whitbread
2 oz              Melted Dark Chocolate
1                  Whipped Egg White
2 oz              Mixed Nuts

Instruction

1. Whip butter, sugar and egg-yolk till nice and creamy. Add the white bread crumbs and the melted chocolate and mix very well. Then add the whipped egg white and then the nuts.
2. Pour in pan and bake in about 350 degrees oven till baked.
3. Serve with warm vanilla sauce and berries.

By: Shuchita Bist
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