CONCH FRITTERS
1 lb. conch meat
1/2 lg. onion
2 stalks celery
1/2 red pepper
1/2 green pepper
1/4 c. buttermilk
1/4 tsp. Tabasco
Salt to taste
1 egg
1/3 c. self rising cornmeal
1/3 c. flour
1 tsp. baking powder
Directions:
Put conch through food grinder or food processor. Process next four ingredients and mix with conch, adding salt and egg. Mix well. Mix together cornmeal and flour. Add conch mixture. Mixture should be thick. Add buttermilk and Tabasco. Drop by heaping tablespoon into deep oil until light brown. Drain. Serve with Grey Poupon mustard, mayonnaise and lime juice.
CASSAVA CAKE (HEAVY CAKE)
Provided by Ann-Rose Washburn (nee Bodden)
3 lbs grated cassava 2 lbs light brown sugar
2 – 14oz cans coconut milk – wash cash out with a little water
2 tablespoons vanilla essence
1 teaspoon Cayman Sea Salt
½ teaspoon nutmeg
½ teaspoon cinnamon
½ tea cloves
1 stick of margarine or butter
4 heaping teaspoons cornstarch diluted in a little water
1.) In large mixing bowl add cassava and stir in coconut milk and vanilla. Then brown sugar, salt, cinnamon, cloves and nutmeg. Stir well.
2.) In small covered container add corn starch and just enough water to dissolve. Shake. Then add to contents already in bowl.
3.) Now add melted margarine or butter. Stir well.
4.) Preheat oven to 350 degrees. Lightly butter glass baking pan and pour in the above mixture in pan. Bake for at 350 degrees for about an hour or until a firm golden brown is achieved.
CARIBBEAN JERK SPICED TUNA
1 medium onion peeled & roughly chopped
1 bunch scallions
2 scotch bonnet peppers, seeded
1 tabs chopped fresh ginger
1 tabs fresh thyme leaves
1 tabs ground pimento seeds
1 tabs ground allspice berries
½ tabs fresh ground black pepper
½ cup soy sauce
½ cup cane vinegar
1 teasp dark brown sugar
2lb boneless, skinless tuna loin
¼ cup vegetable oil
Place all the ingredients for the marinade in a food processor and blend to a smooth puree. Place the tuna in a non-reactive dish and cover with the marinade. Allow to marinate for 24 hours, chilled.
Place the oil in a sauté pan over high heat until smoking, quickly sear the tuna on all sides and remove from the pan before the flesh becomes cooked.
ROCK LOBSTER & CORN FRITTERS
CHEF NAME: Vidyadhara Shetty
REPRESENTING: Cayman Islands
1lb Caribbean rock lobster meat, diced
¼ cup chopped cilantro
¼ cup diced red bell pepper, sautéed
1 cup fresh corn kernels, cooked
2 whole eggs
1 cup all purpose flour
1 tabs baking powder
Splash hot sauce
Salt & pepper
Preheat fryer to 350F.
Place the lobster meat, cilantro, red pepper, corn and eggs in a bowl and mix well to combine, add the flour and baking powder and mix thoroughly. Season with hot sauce and salt & pepper.
Spoon the mixture into the fryer using a tablespoon or scoop and fry until golden, 3-4 minutes.
The Cayman Culinary Society
Formed in 1989, The Cayman Culinary Society is an organisation of professional Chefs and Food & Beverage personnel whose aim is to promote the Cayman Islands Food & Beverage Industry.
CCS hosts an annual culinary competition each summer. The two day event is open to the public and includes a live cook-off to identify the chef of the year. There is also an ice carving and bartenders competition, as well as a large trade show. The Society selects its Cayman Islands National Culinary Team from this event, which competes annually in the Caribbean Championships. The association boasts 15 years participation in this event and has earned a medal every year.
The Cayman Culinary Society hosts several fund raising dinners each year as well as organising training seminars for local chefs and sending member chefs overseas to perform at trade shows and media events.
The society is also active in the field of education, through lectures and demonstrations at local schools and at the University College of the Cayman Islands.