Recipe of the Month: Rum Conch Fritters
Whet your Appetite…Anguilla Style! Come with us on a tour of Anguilla's restaurants and bars to discover and experience various gourmet delights and authentic local cuisine. We want you to have fun experimenting with these original recipes created by the island's distinguished first class Chefs and Bartenders.
Prepare your taste buds for a special recipe from Denis Jaricot, Executive Chef, CuisinArt Resort & Spa:
CUISINART RUM CONCH FRITTERS
with tamarind dipping sauce
For 5 servings
Cleaned Conch 1 lb.
Chopped garlic, 4 cloves.
Olive oil 2 oz.
Breadcrumb or even better "Panko" Japanese breadcrumb, 1 ˝ cups.
Whole large eggs (4)
Madras curry powder, 1 teaspoon.
Dark rum 2 oz.
Turmeric powder, just a dash.
Fresh chopped ginger, ˝ teaspoon.
Salt, black-ground pepper, to taste.
Fish stock or Chicken stock, approximately 4 oz.
Roast the conch meat in a frying pan with olive oil and garlic, seasoned with salt and pepper. Transfer to the food processor and chop until very fine. Add the breadcrumb, eggs, rum, curry, turmeric and fish stock, processed to a smooth texture. Add salt and pepper to taste. With two spoons, shape 15 dumplings and deep-fry until golden brown and cooked through. Serve it with a tamarind dipping sauce.
Tamarind dipping sauce:
Ripped tamarind fruit pulp, (5)
Chopped garlic, 1 clove.
Chopped cooking onion, 1 small.
Olive oil, 1oz.
Salt and pepper, to taste.
In a saucepan roast the onion and garlic lightly with olive oil. Then add the tamarind and stew gently for approximately 5 minutes. Transfer to the blender and process until smooth. Add salt and pepper to taste.
Article and photos by Janine EdwardsRevised: 2001/10/7
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