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Martinique Recipes

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Recipes on this page:

Martin's Beef Salad

Ingredients:

-1/4 cup of sour cream
1/3 cup of Major Grey's
-Mango Chutney chopped
2 tablespoons of vinegar
-(apple cider)
1 tablespoon juice of a lemon
1/8 teaspoon of ground allspice
1/8 teaspoon of black pepper
-freshly ground
8 ounces of low fat yogurt
-(plain)

Preparations For Salad:

1 peeled large mango
-cut into -3/4" cubes
1 red bell pepper
-cut into -3/4" pieces
1 pound of deli roast beef
-cut into -1/4" slices
4 cups of romaine lettuce
-leaves torn into pieces

Directions:

Combine the yogurt, sour cream, lemon
juice, chutney, vinegar, allspice and
pepper in a medium bowl.

Next trim away the fat from the roast
beef. Stack the beef slices, cut them
lengthwise in 1/2 and cross wise into
half inch wide strips.

To serve, put romaine lettuce leaves on
a serving platter, arrange the beef and
mango, with bell pepper over the top of
the lettuce.

Now use 1/2 cup of the dressing drizzle
over the top of salad and the remaining
dressing pass separately.

 AVOCADO " FEROCE

Ingredients:

1 onion
3 chives
1 shallot
4 avocadoes
-hot pepper
-green lemon
1 garlic clove
1 pound of cod fish
3 tablespoons of oil
6 ounces manioc flour
2 tablespoons of vinegar

Directions:

For a few hours, place the cod fish
in the cold water, wash it, grill it
and peel it, take the skin and bones
off.

Next mince and sprinkle with garlic
vinegar, oil, onion, minced shallot
and the hot pepper.

Now cut the cod fish in small thinly
quantities according to your taste.
Let the cod macerate in that sauce.

After you have peeled the avocadoes,
cut them into slices and cover them
with the manioc flour.

Mash the mix with a fork and add the
cod fish to it. Serve after sprinkling
with lemon juice

Preparation: 25 minutes

Serves 4:

FLAMBE " BANANAS

Ingredients:

-powder cinnamon
6 bananas-dessert
1 glass of old rum
2 ounces of butter,
-(mature figs or macandia)
4 ounces of castor sugar,

Directions:

Peel the bananas and cut them in two
lengthwise parts. Melt the butter in
frying pan, add the bananas browning
them on both sides.

Next sprinkle bananas with the sugar
and cinnamon. Place the bananas along
with the preheated rum when they are
caramelized and then " flambe " them
when serving.

Note: You can replace the castor sugar
with 3 tsp. of sugar cane syrup and a
peeled grated lemon best used over the
bananas before basting them.

Note: The Castor sugar can be replaced
by 3 teaspoons of sugar cane syrup and
peel grated lemon best over the bananas
before basteing them.

Preparation: 10 minutes
Cooking: 10 minutes
Serves 4:

 COD FRITTERS

Ingredients:

2 eggs
1 onion
1 glass of water
-clove of garlic
1 drop of vinegar
8 ounces of flour
1/2 one hot pepper
4 ounces of cod fish
1 pinch of baking soda
5 chives, thyme, parsley
-salt and pepper to taste

Directions:

For only a few hours place the cod fish
in the cold water then bring the pot to
a boil for at least 30 minutes.

Now whisk together the flour and add the
water little by little, don't make lumpy.

Let the cod fish cool, take the skin and
the bones off, mince the cod thinly with
the onion, the garlic, the chives, thyme
hot pepper and parsley.

Next season the batter to your taste then
add 2 egg yolks, the drop of vinegar and,
just before cooking, add a pinch of the
baking soda.

Add to mixture egg whites stiffly beaten.
In the hot oil dip the batter into small
quantities for about 5 minutes.

You can prepare the batter in advance but
baking soda and the egg whites will have
to be blended just before cooking.

The fritters will be better if you don't
put too much cod.

Preparation 25 minutes
About 45 minutes cooking time
Serves 4 People

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