Anguilla Recipes

[Zoley!]

Anguillan Chicken Sausage

Country(ies): Anguilla

INGREDIENTS

2 oz Chicken Breast
4 oz Chicken Breast (cleaned and flattened)
2 oz Crayfish Meat
1.5 oz Chorizo Sausage (ground)
1 oz Ginger (julienne)
1 oz Leeks (julienne)
1 oz Carrots (julienne)
2 tbs Heavy Cream
2 Garlic Cloves
1 oz Onion
1 tsp Celantro (chopped)
2 tbs Sesame Seed Oil, Salt & Pepper

METHOD


In a medium sauce pot, saute vegetables and ginger with sesame seed oil for 2 mins, then add crayfish and chorizo. Season to taste with salt & pepper, retain and chill. In a food processor, mix 2 oz chicken breast with 2 tbs heavy cream to a smooth paste. Then mix with crayfish mixture and add chopped celantro and adjust seasoning. Season remaining 4 oz chicken breast with salt & pepper, spoon in some of the mixture, and roll in plastic wrap. Steam and braise till golden brown. Do not overcook. Serve hot.

[Zoley!]

Junior Special
The deadly, but ever so delicious drink from Cap Juluca.




1 ripe banana
2oz. coco lopez
2oz. Bailey's Irish Cream
1 shot light rum
1 1/2 cups ice
1/2 cup half & half

Blend until smooth and garnish with dash of nutmeg and a cherry

Serves 2

[Zoley!]

Anna's Rum Punch

Simple to make, delicious to drink, this traditional recipe is a real Caribbean style punch. Using ingredients grown locally on most islands, folks did not have to depend on a seasonal fruit to enjoy their rum.



1 part Sour
"Key Lime"

1 part Sweet
"Sugar syrup"

3 parts Strong
"Dark Rum"

4 parts Weak
Use your best judgement
"Water"

Ice

Mix all ingredients, pour into a tall glass with ice, add a slice of orange or lemon and a tiny umbrella and enjoy!


If you prefer a sweeter punch add 2 parts sweet. Also "the most important part" a dash of angostura bitters and grated nutmeg.

[Zoley!]

Junior Special

The deadly, but ever so delicious drink from Cap Juluca.



1 ripe banana
2oz. coco lopez
2oz. Bailey's Irish Cream
1 shot light rum
1 1/2 cups ice
1/2 cup half & half

Blend until smooth and garnish with dash of nutmeg and a cherry

Serves 2

[Zoley!]

Spiny Lobster Bisque
A delicious way to enjoy the Caribbean Spiny lobster. You can substitute crayfish or shrimp for lobster.



1/2 lb. fresh lobster
4 tbsp. butter
1/4 c. minced green onions
1 clove garlic, minced
1/4 c. all-purpose flour
2 c. milk
3 c. cream
1/2 c. tomato puree
2 tbsp. dry cooking sherry
1 tsp. salt
1 tbsp. minced fresh dill
1/4 tsp. pepper
hot pepper sauce to taste


Boil or steam lobster. Cool, roughly cut into bit size pieces and set aside. In large saucepan, melt butter. Stir in green onions and garlic and saute until onions are transparent. Blend in flour. Cook, stirring constantly to blend flour and butter. Slowly add milk and cream, stirring until thickened. Add lobster, tomato puree, sherry, salt, dill weed and pepper. Simmer covered for 15 minutes.