 | Antiguan Baked Breadfruit |
|---|
A Favourite Caribbean Starter, Antiguan Baked Breadfruit with Parmesan Cheese and Garlic Butter |
| Created by: Bazil Meade |
| |
 | Aromatic Duck |
|---|
Oriental Aromatic Duck is a brilliant appetizer especially with zingy hoisin sauce. |
| Created by: Anthony Hall |
| |
 | Asinan Salad with Pickle Julie Mango, Local Fruits & Vegetables |
|---|
|
| Created by: CHEF DE PARTIE, JOY SEMPLE |
| |
 | Banana Leaf Wrapped Fish |
|---|
|
| Created by: Executive Chef Janice Ryan - Montpelier Plantation Inn, Nevis |
| |
 | Barana Breeze Frozen Mojito |
|---|
|
| Created by: Castle Comfort Dive Lodge |
| |
 | Caramelized Edwards Mousse, served with a Green Liqueur Shot |
|---|
|
| Created by: Executive Chef, Frederic Wagnon |
| |
 | Caribbean Stuffed Red Snapper |
|---|
Red snapper is a much loved fish, used extensively in Caribbean cooking. This recipe is fantastic for creating a stir at dinner parties. |
| Created by: Selwyn James |
| |
 | Chicken Breast Provencal |
|---|
Fresh herbs and quality smoked bacon give this recipe Mediterranean magic. |
| Created by: Anthony Hall |
| |
 | Chocolate & Coconut Crepes with Mango & Strawberry Mousse |
|---|
|
| Created by: Chef Rodrick Travis Beazer |
| |
 | Conch & Seafood Pasta Salad |
|---|
Chef Selwyn James cooks up a tropical feast with this seafood extravaganza. |
| Created by: Selwyn James |
| |
 | Crème Brulee Flavoured with Vanilla Bourbon |
|---|
|
| Created by: Chef Bruno Pruvost |
| |
 | Crispy Snapper Cubes with ginger, garlic, red pepper & scallion |
|---|
|
| Created by: Chef Carl Thomas |
| |
 | Earl Etienne 's River Lime Braf |
|---|
|
| Created by: Earl Etienne |
| |
 | Fae's Fish in Creole Sauce |
|---|
|
| Created by: Fae Elwin-Martin, Exotica Cottages |
| |
 | Grilled Mango & Red Snapper Kebabs, marinated in Natural Yogurt with Mango & Red Pepper Salsa |
|---|
|
| Created by: Sous Chef, Lennox Cadogan |
| |
 | Grilled Rack of Lamb with Pinot Noir Marinade |
|---|
|
| Created by: Chef Norman Thompson |
| |
 | Hands On Deck - Cocktail |
|---|
|
| Created by: Gilly Gobinet |
| |
 | Island Spiced Mahi-Mahi with Mango Curry |
|---|
|
| Created by: Chef Lynn, Old Manor Hotel, Nevis |
| |
 | Jennifer 's Dukuna & Banana Balls |
|---|
|
| Created by: Traditional recipe handed down through the generations. |
| |
 | Jolly Roger Rum Punch |
|---|
A serious Rum Punch for all party animals to enjoy. |
| Created by: Pirates of the Caribbean |
| |
 | Kanki |
|---|
|
| Created by: Touna Auté (Concord), Kalinago Territory |
| |
 | La Bella Lobster |
|---|
Succulent steamed medallions of lobster served on a bed of tagliatelle pasta. Finished with a Champagne mango salsa and caviar |
| Created by: Chef Jean Francois-Bellanger |
| |
 | Lamb Rack with Saffron Mash & Mint Jelly |
|---|
Grill lamb rack served with a delicately spiced saffron mash |
| Created by: Thomas Bernard Wayland |
| |
 | Layered Eggplant & Soya Chunk Bake with Cashew Nut Sauce |
|---|
|
| Created by: Natures Way Vegetarian Restaurant, Nevis |
| |
 | Lentil Patties |
|---|
|
| Created by: Jamie Cornelius ''Dr. J'' |
| |
 | Lite Fruit cake |
|---|
|
| Created by: Mrs Fabien, Pumpkins |
| |
 | Lobster Beef Tenderloin with Grilled Tropical Fruit |
|---|
|
| Created by: Executive Chef Andrea Coppola |
| |
 | Mango & Lobster Jelly Salad with a Cream Cheese Dressing |
|---|
|
| Created by: Sous Chef, Lennox Cadogan |
| |
 | Mango & Smoked Duck Breast, With Roasted Pepper Salad |
|---|
|
| Created by: Chef de Partie, Desroy Spence |
| |
 | Mani Special |
|---|
The Mani Special is best shared with friends. Enjoy |
| Created by: Mani @ Drop In Bar |
| |
 | Merle 's Traditional Pork Souse |
|---|
|
| Created by: Merle's |
| |
 | Nisbet Seafood Cioppino |
|---|
|
| Created by: Chef Tony Piani - Nisbet Plantation Beach Club, Nevis |
| |
 | One Stone's Ital Rice |
|---|
The Ital diet is essentially a vegetarian one, cooked free of artificial preservatives and additives. |
| Created by: Donna The Ital Queen |
| |
 | Pam & Davis Lasagne/Lasagna Casserole |
|---|
|
| Created by: Element Agencies |
| |
 | Passion Fruit Martini |
|---|
Add sunshine and pour with love, for the perfect cocktail. |
| Created by: Joanne Lighthizer |
| |
 | Plantain cheese and River Sea Hot Pot |
|---|
|
| Created by: Chef Waviel Bazil |
| |
 | Provision Pâté |
|---|
|
| Created by: Chef Norman Thompson, |
| |
 | Red Snapper Fillet with risotto rice served with a ragout |
|---|
Lightly grilled Red Snapper fillets served on a bed of vegetable risotto rice, surrounded with a spiced tomato, Pigeon peas and Sweetcorn ragout |
| Created by: Chef Cortwright 'Jones' Fabian |
| |
 | Roasted Red Peppers with coulis filling and goats cheese topping. |
|---|
Slow roasted red peppers filed with a red pepper coulis and topped with grilled goats cheese. |
| Created by: Vanessa Ravanello |
| |
 | Rum Marinated Pork Kebabs |
|---|
|
|
| |
 | Seared Loin Of Lamb Served With Mashed Potato & Vegetables |
|---|
|
| Created by: Chef Alexander James - Serendipity Restaurant, St. Kitts |
| |
 | Shrimp Salad |
|---|
|
| Created by: Nature Isle Tropical Gourmet |
| |
 | Supreme Of Chicken with Julie Mousseline & Mango Carob Sauce |
|---|
|
| Created by: Sous Chef, Jeremiah Nathaniel |
| |
 | Tannia Accras |
|---|
|
| Created by: Recipe provided by Rupert Sorhaindo |
| |
 | Titan Of Grilled Vegetable Salad, With Two Juices Mango Vinaigrette |
|---|
|
| Created by: Sous Chef, Charlesworth Jeremy |
| |
 | Titiwi Accra |
|---|
Recipe from World Rivers Day Titiwi recipe booklet compiled by Fr. Franklyn Cuffy C.Ss.R.Booklet contributions from Miss Claudine Jolly Charles, Mrs Heskar Charter,Mrs Agnes Isidore, Mrs Pamela Philogene and Mrs Melina St. Hilaire |
| Created by: Recipe from World Rivers Day Titiwi recipe booklet compiled by Fr. Franklyn Cuffy C.Ss.R. |
| |
 | Tofu Stir-Fry |
|---|
Crisp and crunchy Oriental style vegetable stir-fry, with Tofu chunks. |
| Created by: Donna-Lee Tapper |
| |
 | Tuna Croquettes |
|---|
|
| Created by: Venezuelan Chef Pablo Yepez |
| |
 | Tuna In Black Sauce |
|---|
|
| Created by: Venezuelan Chef Pablo Yepez |
| |
 | Wahoo Fillet served with Foie Gras & Asparagus |
|---|
|
| Created by: Chef Francis Ricart |
| |