Caribbean Love with Big Mike
Calypso Avocado Pineapple & Mango Salsa A delicious Summer salad. It’s zingy it’s refreshing it’s crunchy it’s tasty. It can go with virtually anything at any time especially a great glass of wine or rum punch
Serves 4-6 Ingredients: 1 avocado peeled pitted and diced 1/2 fresh pineapple cored peeled and diced 1 mango peeled pitted and diced 1 bonnet pepper finely diced 1 red bell pepper cored de-seeded and diced 2 tomatoes diced 1/2 cucumber diced 1 cup spring onions diced 3 tbsp coriander 2 tbsp flat parsley 6 tbsp lime Juice 3 tbsp olive oil 3 pinches Sea Salt 2 pinches Ground black cracked pepper
Method: Combine all ingredients in a bowl and stir until mixed. Can be served immediately but I have found for best results cover and refrigerate for about an hour. This allows the infusion of the lime and sea salt throughout your salsa, intensifying the taste. Mmmmmmm
Tasty Tips: Once you have peeled your avocado, squeeze a smidgen of lime juice over the top to prevent your avocado darkening.
Bajan Styled Corned Beef (Caribbean) This is one of these dishes that always takes’ me back home to Barbados and my mum. It’s truly a classic, simple dish, that I loved growing up with. So, trust me when I say this goes great with white rice, crackers, cabbage but it always leads to a great time at my house.
Serves 4-6 Ingredients: 1 can of corned beef 340g (sliced into rectangular patties) 1 bouquet garni of fresh thyme and rosemary 1 medium white onion sliced 1 scotch Bonnet pepper 3 tbsp tomato ketchup 2 tbsp light soy 2 tbsp olive oil 4 tbsp hot water
Method: Heat oil in a frying pan over a moderate heat Add your bouquet garni of fresh thyme and rosemary to the pan Add your corned beef patties in a clockwise motion so that they are equally proportioned across the pan Add your tomatoes and scotch bonnet pepper evenly into the pan. Add onions Add the tomato ketchup and soy evenly into the pan Carefully flip your corn beef patties over with the onion now on the hot side of the pan You will have noticed the corned beef will be caramelised on the top. Finally add your hot water and leave to simmer for 10 to 15 minutes this will allow the onions and tomatoes to caramelise and for your sauce to thicken & gain depth of flavour. Garlic and Butter Infused Crostini
Ingredients: 2 ciabatta bread sliced length ways 1 bouquet garni of thyme & rosemary 2 tbsp salted butter 1 tbsp olive oil 3 crushed bulbs of garlic Method: Warm butter and olive oil in a frying pan over a moderate heat. When oil is hot add your bouquet garni of thyme and Rosemary. Add your three bulbs of garlic and immediately add your halves of ciabatta into your garlic oil slice side down. Sauté your ciabatta until they go golden brown on one side then turn over and Sauté for approx. 30 seconds or until slightly golden brown. Remove from pan and put onto a grill tray and place into the oven on a moderate heat to crisp up. We are looking for a slight crisp bite to enhance texture to your meal. Remove from oven and serve either hot or at room temperature.