Culinary trip to the Caribbeans

Spring has started, the warm days are just around the corner, but right now, the weather is still gloomy, which, let’s be honest, isn’t good for our mood. To cheer us up, nothing beats a good meal! And because I’m just that nice, today I’m going to give you not 1, not 2, but 4 recipes inspired by the Caribbeans! You’ll be able to cook a full menu that is sure to bring warmth in your plate!

Cocktail: Blue Hawaiian

This green/blue cocktail will for sure give you the feeling of laying on a beach, with the sea stretching over the horizon!

Recipe for 1 glass:

• 4cl of white rhum
• 2cl of Blue Curaçao
• 4cl of coconut milk
• 8cl of pineapple juice

In a cocktail shaker, mix the rhum, the Blue Curaçao, the coconut milk, and the pineapple juice. You can add 2 ice cubes if you want your drink to be more refreshing. Shake until the ice cubes have completely dissolved. Serve in a tall glass.

Starter: plantain fritters

Plantains are traditionally used in starters or as side dishes. Those fritters are sure to be all the rage, and you can, if you want, dip them in hot sauce.

Recipe for 4 servings:

• 2 ripe plantains
• 4 tablespoons of flour
• 2 tablespoons of sugar
• 1 tablespoon of white rhum

1. Peel the plantains and mash them in a salad bowl until it forms a homogeneous purée.
2. Add the flour, sugar, and rhum. Mix until the batter’s consistency resembles one of a cake batter.
3. Heat oil in a fryer or a wok. When the oil is hot, use a teaspoon to take some batter, and put the batter in the oil using another teaspoon.
4. The fritters are cooked once they’re golden.
5. Strain them and put them on kitchen roll.
6. Serve either in a dish or in plates.

Main course: Chicken curry with coconut milk

This dish actually represents my childhood, since I lived 3 years in the Caribbeans when I was young. There are about 1,000 different ways to make this dish, but allow me to present my version, which is truly my comfort dish.

Recipe for 4 servings:

• 3 to 4 chicken breasts (depends on size)
• 4 carrots
• 1 tablespoon of yellow curry
• 400ml of coconut milk
• Olive oil
• Salt
• Pepper

1. Dice the chicken breasts. Peel the carrots and slice them.
2. In a wok, brown the chicken with olive oil.
3. Add the coconut milk, curry, salt, pepper, and carrots.
4. Let simmer, at least until the carrots are cooked (the sauce shouldn’t be too liquid or too thick)
5. Don’t hesitate to taste the sauce while the dish is simmering, so you’ll know whether or not to add more spices (depending on how spicy you want it to be)
6. Serve with a side dish of your choice: basmati rice, pasta, noodles…

NB: you can replace the yellow curry with red curry paste (often spicier) or green curry paste.

Dessert: Coconut blancmange

When asked to think about a Creole dessert, the blancmange is the first one that comes to my mind. This custard, similar to panna cotta, has a variety of flavours. Today however, I’ve chosen to talk about the coconut blancmange.

Recipe for 4 servings:

• 20cl of coconut milk
• 25cl of milk
• 80 grams of powdered sugar
• 3 sheets of gelatine
• 50 grams of powdered coconut

1. Put the sheets of gelatine in cold water.
2. In a pot, mix the coconut milk and the sugar. Heat it up.
3. When it is simmering, remove from the ring.
4. Strain the gelatine and add it in the pot. Stir.
5. Add the milk, and stir again.
6. Pour the mix in small ramekins.
7. Wait for the mix to cool down, then put the ramekins in the fridge for at least 4 hours.
8. Remove the blancmange from the mould, sprinkle the powdered coconut, and serve.