Bring a slice of tropical paradise to your kitchen with our four favourite recipes from the British Virgin Islands. Think fresh seafood, zingy citrus and the exotic Caribbean flavours we all know and love. You might not actually be sitting on a beach tucking into some delicious BVI grub, but your tastebuds will think you are…
Fried Plantain | Virgin Gorda
2 brown plantains (for sweetness) | A knob of butter and dash of olive oil for frying | Salt to taste
Heat the butter and oil and fry the plantains on both sides until golden. Dust with a sprinkling of salt, and serve hot from the pan. Serves four.
Johnny Cakes | British Virgin Islands
Canola oil | 225g plain flour | 2 tbsp sugar | ½ tbsp salt | 1 tbsp baking powder | 2 tbsp butter
Blend the flour, sugar, salt, baking powder and butter until the mixture resembles crumbs. Pour the crumb-mixture into a bowl and stir in the milk to form a soft dough, and shape into small, golf-sized balls. Heat a small quantity of oil in a frying pan and fry the dough balls until golden. Remove and drain excess oil on kitchen paper, and serve with ackee and salt fish. Serves four.
Sauteed Salt Fish | British Virgin Islands
2 tbsp vegetable oil | 1 medium onion, diced | 3 sprigs of fresh thyme, leaves removed |1 large clove of garlic, crushed | 2 tomatoes, diced | 1 hot pepper, chopped | 225g salt fish
Break the salt fish into pieces and place in a pan of boiling water, then simmer for 20 minutes. Sauté the onions until translucent. Add the thyme, garlic, tomatoes, pepper and a pinch of salt and sauté for a further 1-2 minutes. Add salt fish and mix, reduce to simmer and cook for 5-7 minutes, stirring every couple of minutes. Serve hot with Johnny Cakes. Serves four.
Lobster Salad | Anegada
340g lobster | 40g cucumber | 40g onion | 40g celery | 40g green bell pepper | 120ml mayonnaise | 2 tbsp lime juice | 1 dash hot pepper sauce | 1 lemon
Cook the lobsters and cut into 1cm cubes. Chop the onion, celery, pepper, and cucumber into bitesize pieces. In a bowl, combine the lobster and vegetables, and season to taste with salt and pepper. Whisk together the mayo, lime juice and hot pepper sauce in a small bowl, before pouring over the lobster mixture to combine. Cover and refrigerate for at least 1 hour and serve with salad greens, with a few lemon slices to garnish. Serves Six.