Caribbean Grilled Scallop Salad

12  large sea scallops (about 1 1/2 pounds)
2  teaspoons  fish rub, divided (such as Emeril’s)
Cooking spray
5  (1/2-inch) slices fresh pineapple
4  cups  gourmet salad greens or mixed salad greens
4  cups  torn Boston lettuce (about 2 small heads)
1/3  cup  diced peeled avocado
2  tablespoons  mango chutney
2  tablespoons  fresh lime juice
2  teaspoons  olive oil

Preparation

Prepare grill to high heat.

Pat scallops dry with a paper towel. Sprinkle 1 1/2 teaspoons fish rub evenly over scallops. Coat scallops with cooking spray. Place scallops on grill rack; grill 3 minutes on each side or until done. Remove scallops. Add pineapple to grill rack; grill 2 minutes on each side. Remove pineapple from grill; chop pineapple.

Combine salad greens, lettuce, pineapple, and avocado in a large bowl.

Chop large pieces of chutney. Combine chutney, lime juice, olive oil, and remaining 1/2 teaspoon fish rub in a small bowl. Add dressing to salad, and toss well. Place 1 1/2 cups salad into each of 4 bowls. Arrange 3 scallops over each salad.

Yield: 4 servings

Caribbean: Shoestring Sweet Potato Fries

2 medium-large size sweet potatoes (I used 2 and had more than enough fries for 4)
Sunflower oil for frying (as much as it will take to fill a large pan about halfway with the oil)
Chilli flakes and sea salt (Levi puts a whole Scotch Bonnet chilli and 2 garlic cloves whole into the oil with the potatoes..I was without so opted for dried chilli flakes over the hot fries)

Method:

Cut the sweet potatoes into very skinny strips, as thin as you can really.
Half fill your pan with oil and heat until it reaches 190°C on a kitchen thermometer or, as I did, until a slice of potato fizzles  and floats when dropped into it.
Deep fry until tender and dark gold – about 10 minutes – then remove with a slotted spoon, drain on kitchen paper, season with flaked salt and dried chilli and try not to eat them all before the chops are ready.
Serve the chops and fries with a fresh green salad.

Caribbean: Jamaican Pork Chops

2 tbsp oil, (sunflower, goundnut or rapeseed)
salt and pepper
4 medium-large pork chops
1 red onion, chopped
1 red pepper, deseeded and cut into 2cm cubes
1 yellow pepper, deseeded and cut into 2cm cubes
2 sticks celery, cut into 1 cm chunks
2cm piece of root ginger, finely chopped
2 garlic cloves, finely chopped
4 tbsp brown sugar (I used light brown)
3 tsp dry mustard ( I used dijon)
juice of one lime
1/2 tbsp of hot sauce or use a Piri Piri marinade)
3 tbsp tomato purée
400g tin tomatoes
150ml hot water or chicken stock

Method:

Preheat your oven to 180°C
wash and pat the meat dry. It also helps to bring the meat to room temperature before beginning to cook it. Heat the oil in a frying pan, season the pork chops and place on the pan to brown on both sides. Then place in an ovenproof dish, big enough for them to lie in a single layer.
Using the leftover oil and fat in the pan fry your onions, peppers and celery until they are soft. Add the ginger and garlic and cook for another minute then stir in the sugar, hot sauce, mustard and lime. Cook for another minute then add the tomatoes and purée. Season, add the stock and stir.
Pour the sauce over the chops and place in the preheated oven for 1 to 1 1/2 hours or until the pork is tender and the sauce has reduced. Serve with rice or with shoestring sweet potato fries.

Serves 4

Caribbean: Banana Fritters

6 Very Ripe Bananas      
1/2 teaspoon ground nutmeg
Flour                           
2 Eggs Beaten
Sunflower oil for frying    
Sugar to taste
Natural Vanilla essence if desired

Peel the bananas and mash to a smooth paste. Add the beaten eggs, nutmeg and just enough flour to make a thick mixture. Fry the mixture in moderately hot oil, dropping it in by the spoonful. When fritters are brown on one side, turn them over. Drain them on absorbant paper, arrange them on a large platter and sprinkle them with some sugar. Serve hot or cold with ice cream.

Caribbean: Sweet Potato Curry

3 Large sweet potatoes
2 Large onions
3 Cloves garlic
3 teaspoons curry powder
2-3 cardomon pods ( split )
Sunflower oil
Sea salt and fresh black pepper
1 vegetable stock cube in 1/4 pint hot water
Dash of Yabba Sweet Revenge   ( see product range )

Saute the sweet potates and onions together untill they begin to soften, add salt, pepper, garlic and curry and a dash of Yabba Sweet Revenge.

Saute for a further 5 minutes stirring all the time.

Add the vegetable stock and simmer till all ingredients begin to simmer down to a thick consistency about 15 – 20 minutes.

Serve with rice and tomato and herb salad.

You can also add any of your favorite spices to this, or make up your own curry mix.

Caribbean: Chickpea & Mushroom Rundown Vegetarian

1 Jar Yabba Coconut Rundown
1 Large onion
1 Large fresh green chilli
1 Clove Garlic
1 Cup vegetable stock
1 Large carrot   ( lightly steamed ) 3 mins
1 Bunch Broccoli  ( lightly steamed ) 3 mins
1 Bay Leaf
Some fresh Basil and Coriander
Olive oil
Chop the onion, garlic and chilli and sweat in a little oil with the mushrooms.

When the mushrooms are “sealed”, add the Coconut Rundown Sauce, the chickpeas, the sliced carrots and the broccoli. Now pour a little of your vegetable stock into the Rundown Sauce Jar and swill it around, this stuff’s too good to waste!

Put all remaining ingredients into the pot, cover and leave to simmer until the carrots and broccoli are thoroughly cooked. Don’t worry if the brocolli starts to disintegrate, this helps to thicken the sauce!

Serve over a bed of rice in a bowl with a side-plate of fresh bread.

Caribbean: Spicy Lemon Chicken

6 Organic chicken breasts
¾ Pint Milk   
1oz Butter    
1 tbsp Yabba Spicey lemon and lime pickle
5oz grated fresh coconut
1 tsp Salt
3 Onions Chopped

Add 4 ½ oz of the coconut to the milk and bring it to the boil, then set aside for 30 minutes.
Using a cloth squeeze the milk from the coconut and discard the dry coconut.

Meanwhile cut the chicken into thin ½ inch strips and set aside.

Sauté the remaining coconut in the butter until lightly browned.

Add all remaining ingredients and cook for 5 minutes stirring frequently.

Add the chicken pieces and the coconut milk and simmer for about 15 minutes until the chicken is tender, stirring occasionally.

Garnish with a little fresh coconut flaked almonds.

Serve with a fresh baby spinach salad and natural yoghurt.

Serves 6

Caribbean: Spicy Lamb Chops

8 Lamb Chops
2 tbsp Olive Oil  

Yabba lemon and lime pickle
Sea salt and fresh black pepper

Marinade the lamb chops in a mixture of all the other ingredients for 2-3 hours, turning with a fork occasionally.  Cook the chops under a hot grill for 15 minutes, turning them around three times and basting them frequently with the marinade.

Serve with: Vegetable fried rice, Roast Sweet potatoes

Serves 6

Caribbean: Jerk Pork & Chicken

3 lb Pork chops or any other cut
2 oz Pimento berries
6 Stalks fresh spring onions
2 tbsp Yabba Hot pickled peppers
Sea Salt
4 fresh cinnamon leaves chopped ( or bay leaves if not available)
Fresh black pepper

Wash and dry the pork. Heat the pimento berries in a small frying pan, stirring them for 5 minutes, then put them in a mortar and pound them until they are powdery.

Add the spring onions, hot pickled peppers, cinnamon or bay leaves, salt and pepper. Pound these together until you have a thick paste.  Rub the paste all over the pork and leave if for at least 1 hour or overnight in the refrigerator.

When you are ready to cook, place the seasoned meat on the grill or a barbeque and gently cook. From time to time throw inn some pimento berries on to the charcoal. This will give the meat the required aroma. Then turn the when one side is done.  The pork should be ready in one hour.

Serve with: Fresh coleslaw, Home made fries

Caribbean: Curried Mutton or use Goat or Beef

2Lb Mutton or Goat meat
3 Tablespoons curry Powder
2 Cloves Garlic crushed
2 Tablespoons butter
3 Onions chopped
2 Tomatoes – chopped
4 Teaspoons Yabba Hot Pepper Sauce
2 Fl oz Olive oil
1 Teaspoon brown sugar
Fresh sea salt to taste
Fresh crushed black pepper
Water to cover

Cut the mutton or goat meat into small pieces, place them in a bowl and season with the salt, black pepper, curry powder, garlic, tomatoes, onions and hot pepper sauce. Allow the meat to marinate for at least 3 hours.

Seperate the meat from the seasonings and fry in the butter and oil until it is lightly browned. Add enough water to cover the meat and bring to the boil.

Reduce the  heat, cover the pan, and simmer until the meat is tender, adding more water if necessary. Stir in the seasonings which the meat was marinated, taste, cover the pan again and allow it to simmer for a further 10 minutes or until the seasonings are absorbed into the juice, which should now have more body without being too thick. The dish should not be at all dry.

Serve with rice, mango chutney, boiled green bananas, fresh red pepper, sliced onions and tomato salad.