Articles in the Belize Recipes Category
Method: combine all the ingredients and kneed well, if dough is too sticky, add a bit more flour, if it is too dry, add more coconut milk or warm water. Place dough in a mixing bowl covered with plastic film or a kitchen towel. Let it rise for an hour. Punch down dough with your hands and shape bread, grease a baking tray or place a non stick baking mat and arrange balls of breads separated one to another. Let the bread to rise again until double its size, bake at 350 C for a space of 30 min or until golden brown.
Sauté the lobster crust in some hoe coconut oil, add the vegetables and herbs and continue to sauté for 10 more minutes.
Add the white wine and 2 cups water and bring the sauce to boiling point. Let the sauce simmer for about 30 minutes before straining it through a fine sieve.
Reduce the liquid to half and add the heavy cream. Bring sauce to boiling point and season with salt & pepper
Melt 1 oz of the butter in a Teflon sauté pan and scramble the eggs over low heat, just before the eggs start drying, add the rest of the butter and melt it with the eggs. Add salt and pepper to taste. Place a skillet over dry heat. Place a tortilla on the skillet and place one eight of the scrambled eggs, 1/8 of the vegetables and the sausages and one spoon of sour cream on the middle of the tortilla. Than place the cheese on top and fold the tortilla to form the quesadilla. Cook one more minute on each side and keep them warm in the oven.
Cut the onions, pepper, garlic and ginger roughly before putting in the food processor
Then add the dry herbs and spices, the lime-juice and the rum. Blend the mixture on full speed and add as much olive oil as needed to give it a smooth texture.
Rub the chicken pieces with the jerk seasoning and allow marinating several hours (overnight is best)