Anguilla Recipes by Type

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Anguilla: Beef And Pineapple Kebas


1/4 tsp pepper,
1 Tbsp molasses,
3 1/2 Tbsp pineapple juice,
1 1/2 Tbsp vinegar,
1 Tbsp oil,
1 lbs round steak,
1/2 tsp salt,
3 pcs tomato,
2 pcs onion,
1 pcs green bell pepper,
12 pcs pineapple chunks, fresh or canned
1 pcs clove garlic, minced


1) Make the marinade; put the molasses, pineapple juice, vinegar,
and oil in a bowl and mix well.

2) Add garlic, salt, and pepper.

3) Cut steak into 1 inch cubes and add the marinade. Cover and
leave in a cool places for at least one hour.

4) Remove the steak and reserve the marinade for basting the

5) Cut the tomatoes into quarters,

6) Peel the onions and cut them into small chunks.

7) Remove the ribs and seed from the green pepper and cut into

8 ) Thread steak, tomatoes, onions, bell peppers, and pineapple
chunks alternately on to a 4 long or 8 short skewers.

9) Brush skewers with marinade.

10) Cook under a hot broiler, or grill outside for approximately
10 minutes, turning frequently and basting often.

11) Serve with plain rice, or coconut rice.

Anguilla: Beef And Pineapple Kebas
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Anguilla: Grilled Chicken Parts with Tasty’s Barbecue Sauce


1 tablespoon olive oil
1 clove garlic, chopped
1 medium onion, chopped
1 green or red bell pepper, chopped
3 medium tomatoes, peeled and chopped
1 cup water
2 tablespoons mango chutney
1/4 cup pine nuts, dry roasted and ground
1 teaspoon thyme
1/4 cup Scotch bonnet or habanero hot sauce
1 medium chicken, cut into 8 pieces (2 wings, 2 thighs, 2 legs, 2 breasts)


In a large skillet over medium heat, saute the garlic in the olive oil for about 2 minutes. Add the onion and saute an additional 5 minutes. Add the pepper and saute another 5 minutes. Add the tomatoes and saute, covered for 20 minutes. Uncover, add the remaining sauce ingredients and simmer for 5 minutes. Transfer to a blender and puree.

Smoke grill the chicken until half done, brush the parts with the sauce, and continue smoke-grilling until done.

Yield: 4 servings

Heat Scale: Medium

Anguilla: Fish Steaks with “Secret” Scilly Cay Grilling Sauce


2 teaspoons olive oil
1 clove garlic, chopped
½ cup orange marmalade
1 cup orange juice
1 teaspoon Dijon mustard
1 teaspoon dried tarragon
1/4 teaspoon curry powder
1 tablespoon ground dry roasted peanuts
2 tablespoons Scotch bonnet or habanero hot sauce
1/4 teaspoon freshly ground black pepper
2 thick fish steaks, such as shark or tuna


In a sauce pan, heat the olive oil and saute the garlic. Add the remaining sauce ingredients and cook over medium heat until the sauce thickens, about 10 minutes. Transfer to a blender and puree until smooth. Transfer to a bowl and refrigerate if not using it immediately.

Add wood chips (such as pecan or mesquite) to the grill fire. Brush the sauce over the steaks and place them on the grill. Keep brushing the steaks with the sauce until they are done. The time will vary according to the heat of the fire, the thickness of the steaks, and their proximity to the fire. Try not to turn the steaks more than twice.

Yield: 2 servings

Heat Scale: Medium

Anguilla: Peach Tart

Shortcrust (pie crust) made with 225 g (1/2 lb) (21/4 cups) flour
5-6 peaches
25 g (1 oz) (2 tablespoons) sugar
75 g (3 oz) (1/4 cup) apricot jam
15 ml (1 tablespoon) water
5 ml (1 teaspoon) lemon juice


1 Preheat the oven to 180°C, 350°F; gas 4.
Line a 20 cm (8 in) flan ring with the pastry, and prick the base.
2 Scald the peaches in boiling water for a few seconds only.
Skin the peaches and remove the stones (seeds).
Slice them thinly and arrange them, overlapping, in the pastry case.
Sprinkle with sugar and bake for 25 minutes.
3 Heat the apricot jam, water and lemon juice in a small pan.
Bring to the boil, simmer for 5 minutes, then strain and boil again.
Brush over the peaches and serve cold with cream.

Servings: 4

Anguilla: Tiramisu


2 packets trifle sponges or lady fingers
6 ounces strong black coffee
3 tablespoons brandy
3 tablespoons marsala
250 gm mascarpone cream cheese
10 ounces double cream lightly whipped
4 level tablespoons icing sugar
plain chocolate


Lay half the sponge or fingers in dish. Add marsala and brandy to the coffee and pour half the mixture over the cake. Mix cream, mascarpone and icing sugar and spread half over the cakes. Make a second layer of cakes, pour over remaining coffee mixture and cover with cream mixture. Grate chocolate over the top or dust with cocoa.
Will freeze well.

Anguillan Kebabs


2 lbs. beef
1/2 cup pineapple juice
1/4 cup white wine vinegar
2 Tbsp. molasses
1 Tbsp. salt
black pepper to taste
wood skewers (soaked in water for 20 minutes


Cut beef into large bite-size cubes. Mix pineapple juice, vinegar, molasses, salt and pepper in a large bowl. Drop the beef cubes and coat well. Marinate at room temperature for 1 hour or more, turning occasionally.

Preheat broiler. String the meat cubes into the skewers, packing them tightly. Baste with the marinade and broil them until done, 9 to 10 minutes if using a traditional broiler.

Anguilla: Junior Special


2 bananas
1/2 cup cream of coconut
1/2 cup Bailey’s Irish Cream
1 cup half & half
ice from one ice tray
rum to taste
nutmeg for garnish


Blend all ingredients save for the nutmeg until smooth. Serve and garnish with the nutmeg.

Anguillian Chicken Sausage


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


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.

Anguilla: Beef and Pineapple Kebabs


2 lbs beef
1 tablespoon salt
black pepper
2 tablespoons molasses
1/2 cup pineapple juice
1/4 cup wine vinegar (white)
about 1/2 a fresh pineapple , cored and cubed


1. Cube the beef into 1-inch chunks.

2. Combine the molasses, pineapple juice and vinegar and marinade the beef chunks in the mixture for about an hour. 

3. Cut up the pineapple into equal sized chunks (you could also use canned chunk pineapple) and thread onto skewers with the beef.

4. Drizzle the remaining marinade over the skewers and grill over a hot flame or cook under your broiler.