With Mother's Day looming, the growing concern is what can we cook to make her feel special. some of you might take the easy road and just book a table in a nice restaurant. But the brave ones, here's a way to make the mothers feel extra special this Mother's Day. She will see the efforts and will appreciate the creativity.
So...
How do you cook a unique and gastronomic Caribbean 3 course meal for Mother's Day?
First of all you need the right recipes and the right ingredients! We went down the easy road and below are 3 recipes that were tested over and over by our cooking class students. Guaranteed success!
First, the starter: Shredded Saltfish Salad
Recipe for 4 people
Ingredients:
300g salted cod
1 spring onion
Curly parsley
1 sweet chilli
2 garlic cloves
1 tablespoons oil
1 onion
2 cherry tomatoes
1 lime
Desalt the saltfish like demonstrated. Skim it and leave to cool. Cut the spring onion, curly
parsley, sweet chilli, garlic cloves, onion, and cherry tomatoes in very small cubes. Shred the
saltfish with your fingertips and add your lime juice. Add all the condiments at once. Add your
oil. You can now present your dish on its own or with a few additional decorations such as parsley
or tomatoes...as you please!
Then the main course: Chicken breast roulade with colombo stuffing
Recipe for 4 people
Preparation: 20 mins
Cooking: 15 mins
Ingredients:
150g Eggplant
80g onions
1 sweet chilli
4 tablespoons cooking oil
1 lime
100g Colombo curry powder
1 spring onion
2 garlic cloves
Salt
Pepper
Cut your eggplant, onions, spring onion and chilli is small cubes. Heat up 2 tablespoons of oil.
Fry your aubergines, onions, spring onions and chilli for 2-3 mins. Add salt and pepper. Add
your colombo powder. Stir until it becomes dry and start softly crushing your aubergines. They
have to because translucent. You must obtain a paste consistency. Add a glass of water. Reduce
the heat and leave to cook for about 5-8 minutes.
Preheat your oven at 180°C. Place your chicken breast on cling film. Slice you chicken breast in
half like demonstrated. Season your breast. Place your stuffing at the centre of them leaving 1
cm space from the edges. Cover your stuffing with the other half of the breast. Roll the chicken
like demonstrated. Place it in the oven for 15 mins. Once cooked, remove the cling film and
serve. Our serving suggestion is that you slice up your breast to show the stuffing.
All of this served with Fried plantains...
Ingredients:
2 plantains
Oil
Salt
Peppers
Skimmer
Kitchen Roll
Heat up around 1.5l oil. Slice up your plantains as demonstrated and season them with salt and
pepper if desired. Place them in the hot oil and leave them to deep fry until reaching a golden
colour. Remove them from the oil with a skimmer and place them on kitchen roll to remove the
excess oil. Serve with your chicken.
Last but not least, the dessert: pineapple & coconut lattice tartine.
50g pineapple
1 pack of Choukasik coconut Lattice
nutmeg
cinnamon
20cl cane syrup
10cl coconut cane vinegar
10g butter
1 vanilla pod
10cl lime juice
Mint leaf
Chop the pineapple in small cubes. Put the pineapple in a container and season it with 5cl of
lime juice and 10cl and ½ a vanilla pod and the grated cinnamon and nutmeg.
In a frying pan add the butter. Once it starts to sizzle pour the seasoned pineapple and cook
for approximately 2 minutes. Deglaze with the remaining 10cl of vinegar. Once the vinegar has
evaporated add the 10cl of syrup. Stir for 1 minute and leave aside. Add the rest of the lime
juice. Present the pineapple on your coconut lattice and present with your mint leaf.
And that's you done!! Make it look nice, make it look special but above all congregate the whole family in the kitchen to cook for the mums. They deserve it!
HAPPY MOTHER'S DAY!!
