Margaret's Menu
Margaret O'Loughlin's dishes included coconut prawns and Caribbean roast pork:
Coconut prawns, Caribbean roast pork and coconut ice cream
Serves 4
Ingredients (for the coconut prawns)
16 uncooked jumbo prawns (800g)
2 tablespoons lime juice
1 tablespoon dry white wine
4 cloves garlic, crushed
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1 cup (90) desiccated coconut
2 tablespoons finely chopped fresh coriander leaves
2 tablespoons plain flour
2 eggs, beaten lightly
vegetable oil, for deep-frying
2 limes, cut into wedges
Shell and de-vein prawns, leaving tails intact. Combine juice, wine garlic salt and pepper in medium bowl, add prawns; stir to coat prawns in marinade. Cover and refrigerate for 1 hour. Place coconut and coriander in medium shallow dish.
Remove prawns from marinade, pat dry with paper towel. Discard marinade. Place flour in strong plastic bag, add prawns to bag. Shake to coat. Remove prawns, shake off excess flour. Dip prawns in egg, then roll in coconut mixture until covered all over, press on coconut.
Heat oil in large saucepan. Deep-fry prawns in batches for 1 minute or until golden. Serve hot with lime wedges.
Recipe from Australian Women's Weekly, published by ACP Books. Available to mail-order from www.acpuk.com.
Caribbean roast pork
Serves 6
Ingredients
2Kg leg of pork, with rind
12 cloves
2 tablespoons dark rum
1 tablespoon dark brown sugar
2 tablespoons finely grated lime rind
4 tablespoons lime juice
½ teaspoon ground nutmeg
½ teaspoon ground coriander
½ teaspoon salt
1 tablespoon olive oil
1 cup (250ml) orange juice
1 tablespoon soy sauce
Score pork rind, right through to flesh. Press cloves deeply into score marks. Place pork in baking dish. Combine rum, sugar, rind, juice, spices, salt and oil in small bowl. Pour rum mixture over pork, directing mixture into score marks, cover and refrigerate for 3 hours, occasionally spooning marinade into score marks.
Preheat oven to moderate. Roast pork, uncovered in moderate oven for 2 hours, basting occasionally. Increase oven temperature to moderately hot; roast pork for further 20 minutes. This will make the skin (crackling) crisper. Remove pork from dish and set aside in warm place.
Skim off any excess fat from pan juices in baking dish and discard fat. Add orange juice; mix well with pan juices. Pour juice mixture into small saucepan, add soy sauce, bring to boil until sauce has reduced by a third. Remove crackling and carve pork, discarding cloves. Serve pork with sauce and crackling, and a selection of vegetables, if desired.
Recipe from Australian Women's Weekly, published by ACP Books. Available to mail-order from www.acpuk.com.
Sweet potato and Callaloo
Serves 4
Ingredients
50g / 4 tsp butter or margarine
1 onion, chopped
2 spring onions stalks chopped
2 garlic cloves, chopped or pressed
1 tsp chopped fresh thyme
4 tomatoes, chopped
535 / 19oz can Callaloo, drained or same amount cooked spinach.
1kg/2Ib sweet potato, peeled and sliced, 5mm / ¼ in thick
½ tsp ground allspice
salt and pepper to taste.
Preheat the oven to 180oC/350oF/Gas Mark 4. Melt the butter or margarine in the frying pan and sauté the onion, spring onion, garlic, thyme, tomatoes and drained callaloo or spinach, salt and pepper, in that order. Stir well and remove from heat.
Place half the sweet potato slices in a greased baking dish. Pour on the callaloo mixture then sandwich tightly with another layer of sweet potato. Sprinkle with allspice and cover with greaseproof paper. Place in the oven and bake for about 45 minutes or until the sweet potatoes are cooked thoroughly.
Recipe from Walkers Wood Caribbean Kitchen by Virginia Burke, Simon & Schuster.
Rice and peas
Serves 6
Ingredients
250g / 1 cup dried red kidney beans soaked overnight
350ml / 11/2 cups coconut milk
3 spring onion stalks, chopped
1 fresh thyme sprig
salt and freshly ground black pepper, to taste
400g / 2 cups uncooked white rice
1 whole scotch bonnet
Place beans in a large, heavy saucepan with a lid. Add enough water to cover and boil until just tender, about 2 hours. Add the coconut milk and seasonings then the rice. Top up with water, if necessary, so that there is about 2 ½ times as much liquid as rice and beans. Place the hot pepper on top and bring to the boil. Reduce the heat and cover. Let the rice steam slowly for about 25-30 minutes or until all the liquid is absorbed and the rice is tender. Do not stir while cooking or allow the pepper to burst!
Remove the pepper and thyme stalk, then fluff lightly before serving.
Fried plantain
For fried plantain, remove plantain skins by trimming both ends and making a slit down one side before peeling the skin away. Cut into slices or diagonals about 5mm/1/4 in thick. Fry in vegetable oil, turning until both sides are slightly brown. Allow excess oil to be absorbed by kitchen paper. Serve hot.
Coconut ice cream
Ingredients
3 egg yolks
2 teaspoons cornflour
½ cup (110g) caster sugar
2 cups (500ml) coconut milk
1 tablespoon cuacao
¼ cup (60ml) single cream
Whisk egg yolks in medium bowl. Add cornflour and sugar and whisk until mixture thickens, set aside. Heat coconut milk in medium saucepan until very hot, do not boil; pour milk into egg mixture, whisk. Return mixture to same pan; cook, uncovered, stirring constantly, until mixture thickens and forms a custard.
Pour mixture into medium bowl and allow to cool. Whisk cream and curacao into cooled mixture, pour into plastic tub. Freeze for 2 hours.
Beat ice cream mixture in large bowl with electric mixture until smooth but not melted. Pour ice cream into same plastic tub and freeze for 2 hours. Beat again and freeze until firm.
Recipe from Australian Women's Weekly, published by ACP Books. Available to mail-order from www.acpuk.com.
Lime sauce
Ingredients
3 limes
110g sugar
125 ml water
Teaspoon arrowroot
Remove zest from three limes and put on one side. Squeeze juice from limes into water. Put most of liquid in saucepan and bring to boil. Mix one teaspoon or arrowroot with cold liquid, and add to boiling liquid. Stir until thickens. Allow to cool. Add zest and refrigerate.
Coconut biscuits
Ingredients
2 oz of desiccated coconut
2 oz of white sugar
1 egg white
Mix together in bowl then spoon mixture onto grease proof baking tray, cook at 180oC for approx 8 minutes.
Chocolate Chillis
De-seed chillies marinade in rum for 12 hrs. Melt white chocolate and then fill chillies freeze, then dip in melted dark chocolate.
Recipe from Jill Walker's Cooking in Barbados, Best of Barbados Ltd.
Channel 4 is not responsible for the content of third party sites.
Dinner Party 2: Julia John
Serves 4
Ingredients (for the coconut prawns)
16 uncooked jumbo prawns (800g)
2 tablespoons lime juice
1 tablespoon dry white wine
4 cloves garlic, crushed
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1 cup (90) desiccated coconut
2 tablespoons finely chopped fresh coriander leaves
2 tablespoons plain flour
2 eggs, beaten lightly
vegetable oil, for deep-frying
2 limes, cut into wedges
Shell and de-vein prawns, leaving tails intact. Combine juice, wine garlic salt and pepper in medium bowl, add prawns; stir to coat prawns in marinade. Cover and refrigerate for 1 hour. Place coconut and coriander in medium shallow dish.
Remove prawns from marinade, pat dry with paper towel. Discard marinade. Place flour in strong plastic bag, add prawns to bag. Shake to coat. Remove prawns, shake off excess flour. Dip prawns in egg, then roll in coconut mixture until covered all over, press on coconut.
Heat oil in large saucepan. Deep-fry prawns in batches for 1 minute or until golden. Serve hot with lime wedges.
Recipe from Australian Women's Weekly, published by ACP Books. Available to mail-order from www.acpuk.com.
Caribbean roast pork
Serves 6
Ingredients
2Kg leg of pork, with rind
12 cloves
2 tablespoons dark rum
1 tablespoon dark brown sugar
2 tablespoons finely grated lime rind
4 tablespoons lime juice
½ teaspoon ground nutmeg
½ teaspoon ground coriander
½ teaspoon salt
1 tablespoon olive oil
1 cup (250ml) orange juice
1 tablespoon soy sauce
Score pork rind, right through to flesh. Press cloves deeply into score marks. Place pork in baking dish. Combine rum, sugar, rind, juice, spices, salt and oil in small bowl. Pour rum mixture over pork, directing mixture into score marks, cover and refrigerate for 3 hours, occasionally spooning marinade into score marks.
Preheat oven to moderate. Roast pork, uncovered in moderate oven for 2 hours, basting occasionally. Increase oven temperature to moderately hot; roast pork for further 20 minutes. This will make the skin (crackling) crisper. Remove pork from dish and set aside in warm place.
Skim off any excess fat from pan juices in baking dish and discard fat. Add orange juice; mix well with pan juices. Pour juice mixture into small saucepan, add soy sauce, bring to boil until sauce has reduced by a third. Remove crackling and carve pork, discarding cloves. Serve pork with sauce and crackling, and a selection of vegetables, if desired.
Recipe from Australian Women's Weekly, published by ACP Books. Available to mail-order from www.acpuk.com.
Sweet potato and Callaloo
Serves 4
Ingredients
50g / 4 tsp butter or margarine
1 onion, chopped
2 spring onions stalks chopped
2 garlic cloves, chopped or pressed
1 tsp chopped fresh thyme
4 tomatoes, chopped
535 / 19oz can Callaloo, drained or same amount cooked spinach.
1kg/2Ib sweet potato, peeled and sliced, 5mm / ¼ in thick
½ tsp ground allspice
salt and pepper to taste.
Preheat the oven to 180oC/350oF/Gas Mark 4. Melt the butter or margarine in the frying pan and sauté the onion, spring onion, garlic, thyme, tomatoes and drained callaloo or spinach, salt and pepper, in that order. Stir well and remove from heat.
Place half the sweet potato slices in a greased baking dish. Pour on the callaloo mixture then sandwich tightly with another layer of sweet potato. Sprinkle with allspice and cover with greaseproof paper. Place in the oven and bake for about 45 minutes or until the sweet potatoes are cooked thoroughly.
Recipe from Walkers Wood Caribbean Kitchen by Virginia Burke, Simon & Schuster.
Rice and peas
Serves 6
Ingredients
250g / 1 cup dried red kidney beans soaked overnight
350ml / 11/2 cups coconut milk
3 spring onion stalks, chopped
1 fresh thyme sprig
salt and freshly ground black pepper, to taste
400g / 2 cups uncooked white rice
1 whole scotch bonnet
Place beans in a large, heavy saucepan with a lid. Add enough water to cover and boil until just tender, about 2 hours. Add the coconut milk and seasonings then the rice. Top up with water, if necessary, so that there is about 2 ½ times as much liquid as rice and beans. Place the hot pepper on top and bring to the boil. Reduce the heat and cover. Let the rice steam slowly for about 25-30 minutes or until all the liquid is absorbed and the rice is tender. Do not stir while cooking or allow the pepper to burst!
Remove the pepper and thyme stalk, then fluff lightly before serving.
Fried plantain
For fried plantain, remove plantain skins by trimming both ends and making a slit down one side before peeling the skin away. Cut into slices or diagonals about 5mm/1/4 in thick. Fry in vegetable oil, turning until both sides are slightly brown. Allow excess oil to be absorbed by kitchen paper. Serve hot.
Coconut ice cream
Ingredients
3 egg yolks
2 teaspoons cornflour
½ cup (110g) caster sugar
2 cups (500ml) coconut milk
1 tablespoon cuacao
¼ cup (60ml) single cream
Whisk egg yolks in medium bowl. Add cornflour and sugar and whisk until mixture thickens, set aside. Heat coconut milk in medium saucepan until very hot, do not boil; pour milk into egg mixture, whisk. Return mixture to same pan; cook, uncovered, stirring constantly, until mixture thickens and forms a custard.
Pour mixture into medium bowl and allow to cool. Whisk cream and curacao into cooled mixture, pour into plastic tub. Freeze for 2 hours.
Beat ice cream mixture in large bowl with electric mixture until smooth but not melted. Pour ice cream into same plastic tub and freeze for 2 hours. Beat again and freeze until firm.
Recipe from Australian Women's Weekly, published by ACP Books. Available to mail-order from www.acpuk.com.
Lime sauce
Ingredients
3 limes
110g sugar
125 ml water
Teaspoon arrowroot
Remove zest from three limes and put on one side. Squeeze juice from limes into water. Put most of liquid in saucepan and bring to boil. Mix one teaspoon or arrowroot with cold liquid, and add to boiling liquid. Stir until thickens. Allow to cool. Add zest and refrigerate.
Coconut biscuits
Ingredients
2 oz of desiccated coconut
2 oz of white sugar
1 egg white
Mix together in bowl then spoon mixture onto grease proof baking tray, cook at 180oC for approx 8 minutes.
Chocolate Chillis
De-seed chillies marinade in rum for 12 hrs. Melt white chocolate and then fill chillies freeze, then dip in melted dark chocolate.
Recipe from Jill Walker's Cooking in Barbados, Best of Barbados Ltd.
Channel 4 is not responsible for the content of third party sites.
Dinner Party 2: Julia John