St. Kitts & Nevis

St. Kitts & Nevis

 

Our St. Kitts & Nevis Meal

We started our dinner with a salad with a dressing with a Caribbean flair.

Honey-Lime Dressing

Grey Poupon dijon mustard - 1/3 cup

Honey - 1/3 cup

Sugar - 1 1/2 tsp

Sesame oil - 1 tbsp

Apple cider vinegar - 1 1/2 tsp

juice and zest of 1 lime

Shake all together in a jar. 

 Marinated Grilled Chicken

Ingredients:

3/4 cup vegetable oil

Juice of 3 limes

6 cloves garlic, chopped

1½ tsp. ground black pepper

1 tsp. Fiery Scotch Bonnet Hot Sauce (didn't have - replaced with Saracha/Rooster sauce)

2 tsp. oregano

1½ tbs. cilantro

3 pounds boneless chicken breast (used boneless, skinless thighs)

Cooking Method:

Combine the oil, juice, and seasonings.  Place the chicken in a zip top gallon bag and pour the marinade over the chicken.  Marinate in the refrigerator for 2 to 3 hours.  Grill chicken until done.

 Rice and Peas

4 cups cooked rice
1 cup coconut milk
4 sprigs fresh thyme
1 clove of garlic, minced
salt
1 cup cooked kidney beans

Cook garlic in a small amount of oil for 30 seconds. Add coconut milk, thyme and beans and cook for 10+ minutes or until coconut milk is reduced by half. Remove thyme sprigs. Add rice and stir gently until heated through.



Sweet Potato Pudding
The highlight of dinner was this sweet potato pudding served with vanilla ice cream. Amazing. 
  

Ingredients:

    * 4 cups of sweet potatoes

    * 1 tablespoon lime juice

    * 2.5 tablespoons dark rum

    * 3/4 cup sugar

    * 2 eggs

    * 2 tablespoons Earth Balance/butter

    * 1/2 cup coconut milk (canned)

    * grated rind of lime

    * 1/4 teaspoon salt

    * 1/2 teaspoon baking powder

    * 1/2 teaspoon powdered cinnamon

    * 1 tablespoon raisins

Mash potatoes in the bowl of a stand mixer. Add sugar gradually and eggs one at a time, mixing well after each addition. Mix in butter and coconut milk. Mix in additional ingredients. Scoop in to a greased baking dish and bake at 350 for 60+ minutes or until a knife inserted comes out mostly clean. 

Next up... Vatican City!

ICELAND

ICELAND Large flag with markers by William. Smaller flag made in Paint by Zachary.   Icelandic Stories We read "The Seal Woman" from "Through the Grapevine" - a great collection of world tales. Sweet story with real photographs of puffins and their young on an island off of Iceland.  Our Iceland Dinner  Our Icelandic dinner consisted of fiskibollur (fish balls), red potatoes and salad. We had plans to make lace like Icelandic flat breads but the 100+ degree temps and our overworked and underworking A/C made for a minimal dinner experience.  This picture is so entirely unappetizing! Ew. Fiskibollur - Traditional Icelandic fish balls

Fish balls are one of the many ways in which Icelanders like to cook fish, and the recipes are numerous. When I was little I loved to eat fish-balls in pink sauce (see recipe below), mostly because of the colour of the sauce!

1 large fillet white fish (cod, haddock or saithe are traditional), skinned and de-boned 1 medium onion 150 ml. flour 50 ml. potato flour 1 1/2 tsp. salt 2 eggs as needed milk

Finely chop or grind the fish fillet and onion. Mix together in a bowl (or just throw both ingredients into a food processor and let it do the work). Add the dry ingredients, mixing well. Add the eggs and then the milk (the fish-dough should be just thick enough to stick together when you form it into balls). Form small balls with two tablespoons or use your hands. Fry in oil or butter over low heat, until done. Serve with fresh salad and boiled potatoes. Ketchup also goes well with fish-balls.

-If you must have some sauce on your fish-balls, serve with melted butter, brown gravy or cocktail sauce,  or make pink sauce.

The family liked these. I wasn't a big fan, although it was fun to say we were eating 'fish balls' for dinner! Jo's Icelandic Recipes http://www.isholf.is/gullis/jo/index.htm was a wealth of Iceland information!