Spice Girl

"Caribbean Flavors with a Twist"

Archives for May 2014

Flavored Sea Salts

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Sea Salt Bonaire

 

Description

On a recent visit to Bonaire, I visited the natural salt plantation. The pink lakes produce a strong-tasting flaky sea salt. Bonaire’s snowy mountains of salt inspired me to buy a 25 kilo bag (smallest size!) and jump into the kitchen.

With dried red chilies I made a bright orange spicy salt. It tastes delicious over fried plantains or grilled meat. Thyme & lime zest turned the salt into a wonderful condiment for fish or roasted chicken. Refrigerated in airtight containers, these salts can be stored indefinitely.

These recipes are extremely easy to make and will give your cooking a secret boost!

Salt Recipes

Salt Recipes

Chili Sea Salt

Ingredients

  • ½ cup sea salt
  • 2 tablespoons of crushed red pepper

Instructions

Grind the salt and red pepper in your food processor until the pepper is mixed into the salt and it has turned into a beautiful orange mixture. If you don’t have a food processor you can also use a mortar and pestle.

Thyme and Lemon

Lemon & Thyme Sea Salt

Lemon & Thyme Sea Salt

Ingredients

  • ½ cup sea salt
  • 2 teaspoons lemon zest
  • 2 teaspoons thyme

Instructions

Grind the salt, zest and thyme in your food processor until the flavors are mixed into the salt and you have a fragrant light green sea salt. If you don’t have a food processor you can also use a mortar and pestle.

Jalapeño Jelly

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This is jalapeño turned into something entirely different and a nice twist to the good old sweet chili sauce.

Sweet and spicy at the same time, it makes for a delicious condiment to fried fingerfood like chicken wings or mozzarella sticks, or some tasty ribs. It keeps forever in the fridge.

Jalapeño Jelly

Jalapeño Jelly

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Jalapeño Jelly

  • Author: Helmi Smeulders
  • Yield: Makes 3 cups
  • Cuisine: Condiments

Ingredients

  • • 3 red jalapeño chilies, coarsely chopped
  • • 3 green jalapeño chilies, coarsely chopped
  • • 75 gram white onion, coarsely chopped
  • • 1 1/2 teaspoon celery seeds
  • • 180 ml cider vinegar
  • • 2 1/2 cup sugar
  • • 1 cup jelly sugar

Instructions

  1. Combine the chiles, onion, celery seeds and 60 ml of the vinegar in a food processor. Process until finely chopped. Transfer to a saucepan.
  2. Add the remaining vinegar and the regular sugar.
  3. Bring to the boil and cook for 1 minute, stirring frequently.
  4. Add the jelly sugar and boil for 1 more minute.
  5. Remove from the heat and let cool.

Notes

Make sure to stir well during boiling, otherwise the sugar might crystalize again when the jelly is refrigerated.

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Goat Sausage

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Traditionally on Curacao, goat is used to make a tasty stew.

Homemade Goat Sausage

Traditionally on Curacao, goat meat is used to make tasty stews. But I had a feeling that there is more to it than that. I was right! The first thing I tried were these delicious goat sausages. They were a great start of my goat-project. More recipes will follow!

 

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Goat Sausage

★★★★★

5 from 2 reviews
  • Author: Helmi Smeulders
  • Yield: makes 20 10-cm sausages

Ingredients

  • 1.5 kg boneless goat meat, cut into 3-cm cubes
  • 500 gr pork belly fat, cut into 3-cm cubes
  • 20 gr minced garlic
  • 75 gr minced red onion
  • 20 gr salt
  • ½ tsp coloroso salt*
  • 1 tbsp honey
  • ½ tsp ground black pepper
  • 1 tsp red pepper flakes
  • 1 tsp hot Spanish paprika
  • 1 tsp ground coriander
  • 2 tbsp thyme leaves, coarsely chopped
  • 2 tbsp rosemary leaves, coarsely chopped
  • ¼ cup flat-leaf parsley, finely chopped
  • 1/4 cup cilantro, finely chopped
  • ½ cup ice-cold beef stock (or goat stock)
  • 3 meter hog casings
  • special equipment: meat grinder and stuffing tubes
  • * curing salt used in food preservation to prevent or slow spoilage by bacteria or fungus. It also brings out the rich red color in cured meats.

Instructions

  1. In a mixing bowl, combine everything but the stock (and casings). Place in the freezer until semi-frozen. Grind the mixture through a 6 mm plate. Transfer to a mixer with a paddle attachment and mix on low speed for 1 minute, gradually adding the stock. Mix for 15-30 seconds more until the mixture is sticky.
  2. Fry a small amount to test the taste and adjust the seasoning if necessary.
    Place the mixture into a sausage stuffer and stuff into the prepared casings.

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