Steven's Caribbean Recipes

RECIPE INDEX

ROCK BUNS
TROPICAL PUNCH
COCONUT WATER PUNCH
SORREL DRINK
GARLIC PORK
PUNCH A CREME

Some of these were family secrets copied from mom's notes. Everyone learnt to make Rock Buns as kids. Garlic pork is a Portuguese Christmas morning meal which is started with a shot of gin!

ROCK BUNS

Ingredients:
1/2 lb flour
3 oz butter
3 oz granulated sugar
4 oz raisins or 1 cup grated coconut
2 teaspoon baking powder
1 egg
1 teaspoon vanilla essence or lemon
1 oz candied peel (citron)
Milk to mix

Rub together butter and sugar with fork. Add beaten egg and essence.
Stir in flour, baking powder, raisins or coconut and candied peel.
Mix in a little milk, if needed.
Roll into buns and bake in a moderate oven (350 F) until done.
 

TROPICAL PUNCH

Ingredients:
1 pt. Orange Juice (fresh or canned)
1 pt. Grapefruit Juice (fresh or canned)
1 pt. Pineapple Juice or grated pineapple
1/2 pt. lime or lemon juice
2 pts. water
1/2 pt. syrup (1 lb. sugar to ? pt. water)
2 bottles gingerale
 

Method:

1. Mix the ingredients together.

2. Add gingerale just before serving.

3. Add a solid block of ice for chilling.
 

COCONUT WATER PUNCH

Ingredients:

Green Coconuts (Water coconuts)
Local Gin
 

Method:

1. Thoroughly chill the water from green coconuts.

2.Flavour with a little local gin (to taste).

3.Serve in punch cups or glasses garnished with bits of soft coconut 'jelly".
 

SORREL DRINK

Ingredients:
2 pts. dried sorrel
6 pts. Water
Sugar to taste
2 small pieces mace
 

Method:
1.Cut red petals from sorrel and sun-dry for about 3 days.

2.Measure 2 pints of the dried sorrel pettals and put in a jar.

3.Sweeten water to taste and pour over dried sorrel. Add mace.

4.Cover jar and let stand for 24 to 36 hours.

5.Strain, bottle and store in refrigerator.
 

GARLIC PORK

Ingredients:
3-4 lbs. lean pork (with just a little fat)
2 pints vinegar
1/2 lb. garlic
1 bunch thyme (I broad leaf and 4 stalks fine leaf)
6-8 wiri-wiri peppers
4-6 cloves
4 tsp. Salt
 

Method:
1.Cut pork into suitable sized pieces. Steep pork in a solution of 1/2 pint vinegar and water, then lift out using two forks and put into a large jar or bottle.

2.Pound garlic, peppers and thyme. Add to the rest of the vinegar. Add salt and clove. Pour over pork, making sure that there is enough liquid to cover pork completely.

3.Leave to soak for about 3 - 4 days or longer if possible.

4.Into a pan, put pork with some of the vinegar liquid and leave it to boil until liquid evaporates. The fat of the pork should also melt supplying the fat in which the pork will fry until brown.

5.Serve hot.
 

PUNCH A CREME

3 eggs
1/2 tin (175 g or 7 oz size) evaporated milk
1 tin (325 g or 12 0Z size) condensed milk
1 wineglass rum
piece of orange or lime rind
1 teaspoon bitters
 

1. Beat eggs well with the rind.
2. Remove rind.
3. Add milk.
4. Stir well.
5. Add rum and bitters and mix thoroughly.
6. Bottle.
7. Chill and shake well before serving.
8. Makes 12-16 servings in liqueur glasses.