Monday, August 28, 2017

Carnival Cruise Line Shares the Recipe of the Month for Conch Fritters

plantains - 3lbs for garnish
cilantro leaf - 2oz for garnish
leeks - 1/2 lbs for garnish
water - 1/4 qt for choux paste
gruyere cheese - 3ea for choux paste
salt - for choux paste
butter - 2 oz for choux paste
cayenne pepper - for choux paste
flour - 4 oz for choux paste
eggs - fresh 4 ea for choux paste
cilantro leaf - 4 oz
red onions - 2 oz
oregano - 0.25 oz
peppers - green med 0.25 lbs
whole conch - 2 lbs
thyme - 1.5 tsp
peppers scotch bonet fresh - 1/2 lbs
lemons - 1 ea
limes - 1 ea
peppers - red med 0.25 lbs
For Conch
Clean and Tenderize the Conch and marinate with hand crush Scotch Bonnet, lemon and lime rind,white part of scallion, lime juice and crush cilantro stem, for 2 hours. Dice the conch, chop the onion, red pepper, green pepper, puree scotch bonnet and fine chop all the herbs. Combine all the ingredients with choux paste, finish with cornstarch if necessary, adjust the seasoning and shape them into small rough shape balls and deep fry them in medium hot oil till golden brown and crisp. (DO NOT OVERCOOK)

Choux Paste
Add butter to water and boil. Add flour and mix without forming lumps. Remove from heat, season with nutmeg, and a pinch of cayenne pepper. Add the eggs and mix with the gruyere cheese to finish.

Place 4 ea of fried plantain and 6 fritters on plate and garnish. Serve with pickapeppa sauce.

Pickapeppa sauce - 10 portions:
tomato (medium size) - 1 ea
yellow onion (medium size) - 1 ea
garlic clove - 1 ea
fresh thyme - 1 sprig
dark raisin - 2 cup
tomato paste - half cup
ketchup - 0.25 cup
worcestershire sauce - half cup
mango pulp - 1 cup
tamarind pulp - 0.25 cup
rice wine vinegar - 0.50 cup
ginger juice (from pickle ginger) - half cup
scotch bonnet chili - 2 ea
cloves powder - half tsp
pellegrino water - half quart
extra virgin olive oil - 1 tsp
brown sugar - 0.25 cup
honey - 0.25 cup
Pickapeppa Sauce
Heat sauce pan add oil, lightly sauté onion, garlic add tomatoes, thyme, scotch bonnet, raisin and cook for few minutes. Add in tomato paste, ketchup and rest of the ingredients. Simmer for an hour and remove from the heat and blend, place back on heat and cook further and strain.

Cruise Diva Helpful Hint... If you are pressed for time, buy bottled Pickapeppa Sauce at the grocery store.

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