Shalom Life | July 01, 2014

The Nosh Pit – Kosher Caribbean Recipes

If you can’t go on a real vacation at this time of the year, escape to tropical climates in your kitchen with these yummy Caribbean recipes.

By: Sarah Bauder

Published: March 3rd, 2014 in Culture » Food » Recipes

It could get messy, but it will always be memorable. Every week in the Nosh Pit, we’ll lead the gathering of an impassioned group of foodies, offering delectable dishes, seasonal treats, and other goodies to nosh upon.

We’ll introduce the timely scenario – what to bring to an obligatory sports party or contribute to a spring picnic–and share some auspicious recipes. Spice up a soiree, diversify your dinner, or help convince those reluctant souls that ‘soy substitute’ is not synonymous with ‘stale.’

Recipes are best shared, passed from one sated soul to the next, with everyone adding just their own flair, and creating endless yummy possibilities. At a concert, people shed inhibition and share passion in a moment of synergy and excitement; they will do the same in the Nosh Pit, directing their unparalleled enthusiasm towards food.

Kosher Caribbean Recipes

As we begin yet another week gripped in this the frigid winter of our discontent, take heart – blessed Spring is mere weeks away. Armed with that knowledge, let us turn our minds to sunny, tropical climes. Take a look at these delectable kosher Caribbean recipes.


Coconut Crusted Chicken with Plum Dipping Sauce from Joy of Kosher

Ingredients:

1 pound chicken tenderloins or chicken breasts, sliced into long, 1″ thick strips

1/2 cup coconut flour (you can also use corn meal or gluten-free panko crumbs)

2 eggs

1 1/2 cups shredded, sweetened coconut

6 tbsp. canola oil

Plum Dipping Sauce:

5 ripe plums, diced

3 tbsp. lime juice

1/4 cup sugar

1 tsp. cinnamon

1 tsp. cardamom

Directions:

Beat eggs and put aside. In a separate bowl, combine coconut flour and shredded coconut. Dip chicken in egg mixture and then cover in coconut crumbs. Fry in oil, approximately 3 minutes per side (depending on thickness of chicken), until golden brown. In a small saucepan, combine plums, lime juice and sugar and bring to a boil. Then, cook for 10-15 minutes until plums soften. Let cool and add cardamom and cinnamon. Serve chicken with plum dipping sauce at room temperature. Enjoy!

Caribbean Boniato Latkes from Chabad

Ingredients:

1/2 large boniato or yam, peeled, about 3/4 pound (available in Latin American stores)

1/2 medium Spanish onion

2 large eggs, lightly beaten

1/2 teaspoon grated orange zest

1/4 teaspoon ground cumin

1 teaspoon kosher salt or to taste

Freshly ground black pepper

1/4 teaspoon ground ginger

2 Tablespoons fresh cilantro, chopped

1/8 teaspoon crushed dried hot peppers

2 teaspoons matzo meal

Peanut or vegetable oil for frying

1/2 cup sour cream

3 to 4 green onions, chopped

Directions:

Grate together boniato and onion on large holes of grater into bowl. Stir in eggs until well blended. Add orange zest, cumin, salt, pepper to taste, ginger, cilantro, hot peppers and matzo meal and stir well. In large, heavy skillet, heat about 1/2-inch oil over medium to high heat. Drop heaping tablespoons of mixture into oil. Press batter down in center with wooden spoon. Fry pancakes until golden brown on 1 side, about 4 minutes. Turn and brown other side, 2 to 3 minutes. Drain on paper towels and keep warm. Mix sour cream and green onions in small glass bowl. Serve with hot latkes. Makes 8 pancakes. Enjoy!


Caribbean Salmon from Tesco Real Food

Ingredients:

2 garlic cloves, finely chopped

2 limes, finely zested, then halved

1tbsp jerk seasoning

1tbsp fresh thyme leaves

2cm (1in) piece fresh ginger, finely grated

1tbsp light olive oil

4 salmon fillets, with skin on

green beans, to serve

rice, to serve

sweet corn (optional)

chopped cherry tomatoes (optional)

coriander (optional)

Directions:

Mix together the garlic, lime zest, jerk seasoning, thyme, ginger and oil. Smear over the salmon and leave to marinate for 30 minutes. Place the fish in a lightly oiled fish rack. Barbecue for 3 minutes or so on each side – aim for them to be charred on the outside, but still slightly pink in the centre. Alternatively, grill or griddle for around 5 minutes or until cooked to your liking. Chargrill the zested lime halves on the cut side until griddle lines appear – it should take 2-3 minutes. Serve the salmon with green beans and rice mixed with corn, chopped cherry tomatoes and coriander. Garnish with the grilled limes and a little extra thyme. Enjoy!

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