A Caribbean Diet Cookbook (18 page)

Slic
e
th
e
rip
e
plantai
n
lengthwis
e
an
d
fr
y
the
m
i
n
oi
l
o
n
a
moderat
e
heat
,
turning
frequently
,
unti
l
golde
n
brown
.
Plac
e
the
m
o
n
kitche
n
pape
r
t
o
drai
n
.
Kee
p
th
e
ho
t
oi
l
in
th
e
pan
.
Saut
é
onions
,
garlic
,
an
d
spi
n
ach
then
flavour
with
a
touch
of
nutmeg
an
d
salt
and
pepper.
Remove
from
the
heat.
When
cool
place
in
a
sieve
and
press
out
excessive
moisture
.

Arrange
the
plantain
slices
into
rings
securing
each
with
half
of
a
toothpick.
Pack

eac
h
rin
g
wit
h
spinac
h
an
d
carefully
dip
each
ring
in
the
beaten
egg
the
n
coa
t
wit
h
flower
and
fry
for
a
few
minutes,
turning
once
only.
Drain
them
on
kitchen
paper.
Serve
hot
or
col
d
wit
h
salad.

A
Caribbea
n
Die
t
Cookbook

Sweets

Chapter
6

PA
N
-
FRIED HONEY BANANAS

3
r
ipe bananas, skins removed

150m
l
o
range juice

Hone
y
t
o
taste

Ginge
r
s
y
rup
or
a
slice
of
ginger

Malib
u
t
o
taste

10m
l
desiccated
coconut

2.5m
l
cinnamon

lice
the
bananas
lengthwise
then
place
them
in
a
small
frying
pan.
Mix
the
oran
g
e juice,
honey,
and
ginger
syrup
and
pour
it
over
the
bananas,
apply
heat
and
simmer

until
the
sauce
is
reduced
and
is
quite
syrupy.

Serve onto
a
dessert
plat
e
.
Finish
off
by
pouring
the
Malibu
over
the
bananas
then
ad
d a
sprinkl
e
o
f
coconu
t
an
d
cinnamo
n
.

SWEE
T
POTAT
O
AN
D
BANAN
A
PUDDING

900g
sweet
potatoes,
peeled
and
grated

50g
fresh ginger, peeled and grated

225
g
demerar
a
sugar

1
larg
e
rip
e
banana
,
mashed

1
x
400
g
ti
n
o
f
coconu
t
milk

1
larg
e
ti
n
o
f
evaporate
d
milk

200g
desiccated
coconut

10m
l
groun
d
ci
n
namon

5m
l
nutmeg

5ml
vanilla

Mi
x
al
l
th
e
ingredient
s
togethe
r
i
n
a
larg
e
bowl
.
Prepar
e
a
greased
baking
tin,
then
pour
th
e
wel
l
mixe
d
ingredient
s
int
o
th
e
ti
n
an
d
bak
e
i
t
i
n
a
moderat
e
ove
n
unti
l
done
.
The
top should be firm to the touch and browned on t
o
p.
Allow
to
cool
before
serving.

SOU
R
SO
P
CREAM

1
ripe
sour
sop

1
carton
(10fl
oz)
single
cream

Caster
sugar

Som
e
grate
d
nutmeg

Was
h
an
d
pee
l
th
e
sou
r
s
op
then
separate
out
the
flesh
into
segments.
Mi
x
th
e
cream,
sugar,
and
nutmeg
in
a
bowl
then
add
t
he
sour
sop.
Chill
to
serv
e
.

GINGE
R
IC
E
CREAM

8
eggs, separated

125g
caster
sugar

1
teaspoo
n
ginger
powder

2
x
284ml
tub
of
double
cream

10
pieces of stem ginger, chopped finely

45ml
syrup from stem ginger

Whis
k
th
e
eg
g
white
s
unti
l
the
y
ar
e
stif
f.
Ad
d
th
e
caste
r
suga
r
the
n
whis
k
fo
r 2
-
3
minute
s
.
I
n
anothe
r
bowl
,
whis
k
th
e
crea
m
unti
l
i
t
i
s
jus
t
firm
.
Bea
t
th
e
eg
g
yolk
s
the
n
ad
d
the
m
to
th
e
white
s
an
d
fol
d
i
n
.
Ad
d
crea
m
an
d
ste
m
ginge
r
the
n
fol
d
i
n
onc
e
more
.
Ad
d
ginger
syru
p
.
Pou
r
th
e
mixtur
e
int
o
a
l
arg
e
tub
,
cove
r
i
t
an
d
plac
e
i
t
i
n
th
e
freezer
.
Afte
r
on
e
or
tw
o
hours
,
whe
n
th
e
mixtur
e
feel
s
fir
m
t
o
th
e
touc
h
,
whi
p
i
t
onc
e
mor
e
,
the
n
retur
n
i
t
t
o
the
freezer
until
i
t
become
s
frozen
.
A
s
a
n
optiona
l
extr
a
yo
u
ma
y
garnis
h
thi
s
dis
h
wit
h
grated
lemo
n
an
d
lim
e
o
r
orang
e
rind.

PINEAPPL
E
MALIBU

1
fresh
pineapple,
peeled
and
cut
into
small
pieces

2
tablespoon
s
of
desiccated
coconut

60m
l
Malibu

Caste
r
suga
r
t
o
taste

Plac
e
th
e
pineappl
e
piece
s
i
n
a
bowl
.
Sprinkl
e
the
m
wit
h
desiccate
d
coconu
t
,
Malibu
,
and
cas
te
r
sugar
.
Tos
s
th
e
pineappl
e
wel
l
fo
r
a
perfec
t
mix
,
the
n
plac
e
i
t
i
n
th
e
fridg
e
to
marinate
for
at
least
one
hour.
Serve
chilled.

FRUIT
SORBET

½
Banana

1
mango
,
peeled
,
an
d
fles
h
chopped

Juic
e
o
f 1 ½
limes
,
o
r 1
lemon

1
coconut or jelly water coconut

50
g
caster
sugar

1
eg
g
white

Brea
k
th
e
coconu
t
ove
r
a
bowl
,
o
r
pie
r
c
e
th
e
eye
s
t
o
obtai
n
th
e
water
,
an
d
s
trai
n
i
t
through
a
sieve
then
set
it
aside.
Mix
the
banana,
mango
flesh,
lime
juice,
sugar,
and
coconut water
together
well
in
a
blender
or
liquidizer,
t
hen
pour
it
into
a
bowl.
Whisk
the
egg
white