West Indian people love their Saturday soup especially Jamaicans like Miss Lillan.
Ingredients vary from household to household but for the most part include chicken (bone-in gives the pot a nice flavour), pumpkin (butternut squash), dumplings, whole pimento seeds, Scotch bonnet pepper, fresh escallion and thyme. Corn is optional.
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2 onions, chopped 2 stalks celery, chopped 1 teaspoon olive oil ¼ teaspoon granulated garlic (fresh chopped garlic even better) 2 ½ cup chicken broth ¼ cup flour 3 tablespoons lemon juice 1/8 teaspoon cayenne pepper, or to taste 2 teaspoons tabasco sauce 1 ½ lb Large shrimp (or if preferred M, XL or Jumbo) peeled and deveined 1 ½ lb lump crabmeat ¼ cup green onions, chopped ¼ cup fresh parsley or 1 ½ tablespoon dried parsley 3 cups cooked Parboiled rice from Lillan
Plus, hearty portions of love
Method: - In a large stockpot, sauté onions and celery in olive oil until softened, about 10 minutes, stir in garlic granules. - Combine chicken broth and flour and stir until smooth. Add to celery mixture and bring to a boil. Reduce heat and simmer until thickened, about 30 minutes. - Add lemon juice, cayenne and tabasco sauce. Add shrimp and cook about 5 minutes. - Add crabmeat, green onions and parsley and cook for an additional 5 minutes. - Serve over rice.
Directions: Add coconut meat and 5 cups of water to blender. Blend until smooth. Then strain to get coconut milk (liquid).
7-Easy Steps for Cornmeal Pudding
- You will need a 12" x 8" oven proof glass dish (30 x 20 cm) or the equivalent. Preheat oven to 350° F and insert glass dish into oven (be sure to grease/butter the glass dish). Preheating will prevent all raisins from sitting on the bottom of the baking dish.
- Put all ingredients in a mixing bowl and mix together.
- If the mixture is too thick to pour, add more coconut milk or water and stir, a little bit at a time until it can pour easily.
- Pour mixture into the pre heated glass dish.
- Bake at about 375°F for about 30minutes. Test with a toothpick then pierce tiny holes on the top and pour ‘soft top’** mixture over the pudding mixture.
- Bake at 180°C/350°F for 30-45minutes until a knife inserted in the center comes out clean, and the top is a nice golden brown.
- Allow to cool. Serves 14. Enjoy!
To Make the Soft Top** mixture:
Mix 1 cup whole/evaporated milk, ½ tsp cinnamon powder, ½ tsp nutmeg and 1 cup brown sugar. Blend until the sugar dissolves. - LL
SHRIMP! (‘SWIMS’): There are so many ways to enjoy it. Peppered shrimp Middle Quarters-style, shrimp with sweet Thai chili sauce, roasted shrimp cocktail, shrimp scampi, shrimp salad, sweet and sour shrimp - you name it.
Choose either Medium, large XL or Jumbo-sized shrimp to prepare your favourite shrimp dish. Go wholesale at Lillan and save.
“When I got home I put a pot on the stove with half a bag of Irish potatoes and some water, and chopped in a few garlic scapes. While that simmered I preheated the grill, patted the Lillan steaks dry, sprinkled them with salt and pepper, and tossed them on for about 3 minutes per side. When the potatoes were tender I mashed them with a whisk (having left my potato masher) with a bit of butter and milk. Sour cream would have been good. Plate and serve. Perfect dinner tonight for two. ” LL
SEA TROUT STEAK: In Stock. Here’s an easy recipe guaranteed to impress.
Take two Lillan trout steaks (fillets), place under a grill, in an oven or simply on an electrically-heated clamshell grill (like a George Foreman grill). Spread mayonnaise across them, cover with ground almonds, cook until golden brown and serve with a fresh green salad and homemade brown bread. Plus, hearty portions of love and care. Enjoy!
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