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Hotel Mocking Bird Hill, Port Antonio, Jamaica

SPECIAL RECIPE ASSEMBLY

Coconut and Garlic Soup

1 med. Onion, chopped
10 cloves garlic, crushed
hot pepper to taste
milk of one dried coconut
1 liter of vegetable stock
scallion, chopped
salt and pepper to taste

Sauté onion and garlic. Add stock and coconut milk, scallion and hot pepper. Season. Bring to boil and let simmer until soup has a rich consistency.

Carpaccio

1 sm. Paw-Paw (Papaya), thinly sliced
1 Otaheiti apple, thinly sliced
1 Cho-Cho, thinly sliced
Vinaigrette

Arrange the slices decoratively on a plate. Sprinkle on the vinaigrette. A firm peach can be used instead of the paw-paw, a pear instead of the otaheiti apple and zucchini instead of the cho-cho.

Mocking Bird Poached Fish

2 tbsp. butter
2 tbsp. olive oil
6 scallions, chopped
6 tomatoes, chopped
2 onions, chopped
2 cloves garlic, chopped
¾ cup white wine
juice of 2 limes
salt and pepper to taste, chopped herbs
4 fish fillets (snapper or grouper)

Rub salt, pepper, lime juice onto fish. Heat butter and oil together, sauté onions, garlic and scallion. When onions are golden add chopped tomatoes and cook for 5 minutes. Add the wine. Bring to the boil and simmer for 10 minutes. Place fish in the sauce, cover and simmer until done. Option: omit the tomatoes and add cream to the wine sauce.

Grilled lamb chops (4 servings)

¾ cup dry red wine
¼ cup olive oil
3 tablespoons chopped fresh oregano
2 tablespoons minced garlic
2 tablespoons red wine vinegar
½ teaspoon salt
8 1-to 1 1/4-inch-thick loin lamb chops (about 2 1/2 pounds total), fat well trimmed
2 tablespoons honey

Mix first 7 ingredients in large glass baking dish. Arrange lamb chops in single layer in dish; turn to coat. Cover and refrigerate at least 2 hours, turning and basting often. (Can be prepared 1 day ahead. Keep chilled.). Prepare barbecue (medium-high heat). Transfer lamb to plate. Mix honey into marinade. Grill lamb to desired doneness, turning and basting with marinade often, about 10 minutes for medium-rare.

Country Style Beef Stew

1 kg meat, cut into pieces
3 large onions
3-4 carrots
2 cloves garlic
2 tbspl. dried Thyme + mixed herbs
3 tbsp. Oil
3 tbsp. Flour
4 tbsp. Brandy
2 tbsp. Chopped parsley

Marinade
2 tbsp. Olive oil
1 tbsp. Mixed hearbs
1 onion + 2 garlic finely chopped
red wine

Marinate beef for 2-3 hours. Fry vegetables. Remove them from the fire. Fry onions and garlic till golden brown. Sprinkle salt onto meat and dust it with flour. Fry till meat is light brown. Then add vegetables, marinade + herbs + brandy + seasoning. Let it cook in the oven for 2 ½ hours or until meat is tender.

 ROAST PORK (4 servings)

1 med. onion, thinly sliced
6 tbsp. balsamic vinegar
2 tbsp. sherry
2 ½ tbsp. sugar
ground black pepper
1 bird pepper

Combine all ingredients together and bring to boil over high heat. Reduce heat + cook, stirring occassionally until liquid has reduced to a thick syrup and onions are soft. Season meat with salt, pepper and bay leaves. Put in the oven (200 C) till it is done. Serve slices of roast with pan gravy and the "marmalade" scooped on the pork.

Chicken in Coconuts with Mango

Split coconuts in ½. Scoop out flesh and cut off brown skin from ½ a coconut. Cut into thin slivers and reserve. Make thick rich coconut milk Toast coconut slivers till brown. Heat butter and oil together. Add garlic, onions and chicken cubes. Cook for 5 minutes. Add ginger, coconut milk and corriander (or ciltrano). Season. Bring it to boil. Simmer for 15 minutes. Add diced ripe Mango, toasted coconut. Serve in coconut shells on a bed of rice.

 Rabbit with Rum and Dried Fruits

1 Rabbit, jointed
400 gr. dried fruits
1 Lime rind, grated
5 tbsp. dark rum
30 gr. butter
2 tbsp. oil
1 large onion, finely chopped
1 tbsp. flour
salt and pepper
bouquet garni ( thyme, garlic, carrot,
skallion, onion, celery)
Marinade:

½ liter dry red wine
1 carrot, sliced
1 onion, sliced
1 tbsp. oil
1 sprig thyme
1 bay leaf

Mix marinade, soak rabbit for 24 hours. Soak dried fruit in water with lime rind for 3 hours. Drain fruits, keep liquid, pour 2 tbsp. rum on fruits. Heat butter, fry onion till golden brown, remove from pan and keep. Drain rabbit, fry for about 10 minutes, sprinkle with flour. Season with salt/pepper. Add 30 cl dried fruit soaking liquid. Add fried onion and bouquet garni. Cover, simmer for 45 minutes. 10 minutes before end of cooking time add fruits and remaining rum. Discard bouquet garni. Serve.

Jack Fruit Curry (6 servings)

2 ½ cups jack fruit pieces ( cook in one cup water in pressure cooker).
coriander leaves to sprinkle on top
½ tbsp. tumeric or curry powder
2 tbsp. red chilli powder

Marsala paste:
2 big onions, sliced 3-4 cloves*
3-4 cinnamon* 6 bird pepper*
1 ginger 6-8 peppercorns* 1 tbsp. cumin seeds* 2 tbsp. oil
1 cup coconut, grated 2 big tomatoes

Heat oil. Add from *. Sauté a minute. Add onions and fry till golden brown, add ginger and pepper. Add coconut. Put it through food processor to make paste. Fry the paste and add tomatoes, tumeric and red chilli powder. Add jackfruit with water and cook till gravy is thick. Serve with coriander sprinkled on top.

Passion Fruit Mousse (8 servings)

6 eggs, separated ¼ cup water
½ cup sugar 1/8 teaspoon salt
3 tablespoons cornstarch 1 cup whipping cream
2 cups passion fruit juice fresh mint leaves, for garnish
1 envelope (1/4 oz) unflavored gelatin

In a large bowl beat the egg yolks with the sugar until they form a pale yellow ribbon. Dissolve the cornstarch in the passion fruit juice, then add to the yolk mixture. Cook in the top of a double boiler until the liquid thickens enough to coat a spoon. Set aside to cool. Dissolve the gelatin in the water and add to the mixture. In a separate bowl beaat the egg whites with the salt until stiff. Fold into the egg mixture and refrigerate until just beginning to set. Beat the cream until stiff, then fold it in as well. Chill the until firm. Garnish with fresh mint leaves and serve.

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