When we started this little Eating Around the World Adventure, it was just something we thought would be fun, we could never have imagined that we would be so surprised by the food we are eating. But you follow a recipe, as you have to, as you have no idea what the food is supposed to taste like, so you go by trust and instinct and you get to taste for the first time, something new, something different and it's exciting.
So far, I have picked well, after looking at a recipe, I read it and think would my family like it, and mostly I have been right. Sometimes I'm limited with the availability of ingredients, but mostly you can find recipes that you are excited to try.
Barbados surprised me, I found their food quite American like, I really wasn't expecting that. But what I made was delicious and we enjoyed this little adventure.
Bajan Roast Pork
Barbados Fish Fry
Barbados Corn Pie
Bajan Mac and Cheese
2 tablespoons finely chopped fresh parsley
1 tablespoon grated onion
2 teaspoons fresh thyme leaves
1 - 2 teaspoons chopped fresh jalapeno or habanero chilli
1 teaspoon finely chopped or grated garlic
1 teaspoon paprika
4 skinless snapper fillets
1 1/2 cups breadcrumbs
1 cup vegetable oil
Lemon wedges, for serving
In a small bowl, combine the lime juice, parsley, onion, thyme, chilli, garlic and paprika to form a coarse paste. Pat the fish dry, season with salt, then rub the seasoning over the fillets.
Pour the breadcrumbs into a shallow bowl and beat the eggs in another shallow bowl. Working with 1 fillet at a time, coat the fish in the breadcrumbs, then in the egg, letting the excess drip off. Dip the fish back in the breadcrumbs.
In a large skillet, heat the oil over medium-high heat until hot but not smoking. Working in batches, fry the fish, turning once, until golden, 4 to 6 minutes. Season with salt and serve with the lemon wedges.
1 x 400g can cream style corn
2 tablespoons grated onion
2 tablespoons sugar
3 tablespoons melted butter
¼ cup milk
2 eggs, beaten
¼ cup grated cheese
2 heaped tablespoons flour
Preheat the oven to 175C/155C fan forced.
In a bowl, mix all ingredients together, other than the beaten eggs, fold those in last.
Place the mixture into a greased pie plate or a 22cm square pan, or a 20cm x 30cm rectangle pan. I used baking paper so it was easier to remove from the pan.
Bake for 35-40 minutes until the mixture is set.
4 cups grated cheddar cheese
1 cup evaporated milk
1/3 cup ketchup
1 tablespoon yellow mustard
1 small onion, grated
1 egg, beaten
Fresh thyme leaves, optional
1/4 cup fine breadcrumbs
Bring salted water to a boil in medium saucepan. Add the macaroni tubes to the boiling water. Cook uncovered until macaroni is tender but still firm.
Preheat oven to 180C/160C fan forced.
Drain the macaroni and return to the saucepan.
Add cheese, milk, ketchup, mustard, onion and egg. Add salt and pepper to taste. Add thyme, if using.
Pour into a greased 22cm x 33cm baking dish and top with more grated cheese. Top with breadcrumbs.
Bake for 30-40 minutes or until golden brown.
1 sheet Butter Puff Pastry
Whisked egg, for brushing
Preheat the oven to 190C or follow instructions on the packet of puff pastry. Cut the puff pastry into 9 equal-sized pieces (you want little squares). Put a teaspoon full of jam in the middle of each pastry rectangle. Fold squares over the filling to form triangles. Crimp edges to seal, I use a fork to do this.
Place on a baking paper lined baking tray, and brush tops with the beaten egg.
Bake for approximately 10-15 minutes or until the pastry is puffed and golden. Cool for a few minutes before serving (because the jam gets HOT).
7.5ml triple sec
30ml lime juice
60ml pineapple juice
1 slice lime
1 slice pineapple
Add rum, triple sec, lime juice, and pineapple juice to a blender with crushed ice.
Blend until smooth and pour into glass.
Garnish with lime slice and pineapple slice.
60ml Orange Juice
15ml Blue Curacao
Drizzle grenadine in the base of your glass and carefully drop in ice cubes, fill your glass with ice.
Pour in the orange juice over the back of a spoon so it sits on top of the grenadine.
In a small jug combine the rum and blue curacao, then gently pour it over the orange juice over the back of a spoon.
Garnish with an orange wheel.