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Caribbean conch stew

The {Page-Turner-Cookbook} featuring

Christmas island Is My Kitchen
Christmas island Appetizers & Soups
Other Appetizers & Soups influenced by Australia
Christmas island Main Dishes
Caribbean conch stew
Other Main Dishes influenced by Australia
Other Side Dishes influenced by Australia
Other Desserts influenced by Australia
Meringue pavlova
Cinnamon ice cream with satin cinnamon chocolate sauce
liquid Measures
Weight & temperature Measures
non-liquid ingredients
Top 5 countries
Last Page
Christmas Island crabs are protected you're not allowed to catch them for food. Red ants just about wiped them out! They don't taste good they're not a cross between lobster and shrimp.
Even if you can't eat them, it's definitely worth dropping by Christmas Island in December or January to watch a blanket of Red crabs migrate to the ocean and back - just be sure to wear boots.

Main
Caribbean conch stew  Print Recipe


Serves: 4
Preparation time: 20 minutes
Cooking time:50 minutes
2 large conchs, cleaned
1/2 large onion, diced
1 large tomato, diced
4 medium potatoes, peeled and cut into small cubes
1 lime

1 1/2 tsp thyme
1/2 cup vegetable oil
1/4 cup all-purpose flour
2 tbsp tomato paste
pepper sauce or red pepper flakes to taste
2 tsp salt
1/2 tsp ground pepper
7 cups water
Tenderize the conch to 1/8-inch thickness, using a meat mallet.
Place the conch in a pot of water. The water should just cover the conch. Boil for 20-30 minutes.
In a large pot, add the oil and allow to heat up for a minute.
Add the flour and stir to make a roux. Let the roux simmer for about 5 minutes. Don't let the roux burn!
Add the tomatoes, onions, thyme, pepper sauce/red pepper flakes, salt and pepper. Stir and let simmer for a minute or two.
Add the potatoes, tomato paste. Stir and let simmer for about 15 minutes.
Meanwhile, take the conch out of the water and cut it into small chunks.
Add the water, conch and the juice of 1 lime to the large pot.
Cover the pot and simmer until the potatoes are done, about 30 minutes.
Taste and add more salt and pepper if necessary.

Dessert
Meringue pavlova  Print Recipe

You can make the meringue a week ahead and store in an airtight container in a cool, dry place (though not in the freezer or refrigerator). Any humidity or moisture will soften the meringue.
Serves: 8
Preparation time:20 minutes
Cooking time:3 hours
6 egg whites
1 teaspoon lemon juice
1 teaspoon cream of tartar
1 1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract
1 teaspoon cornstarch
1 pt heavy whipping cream
1 Tbsp sugar
strawberries, blueberries, kiwi or your choice of fresh fruit


FOR MERINGUE SHELL:
In the mixing bowl of an electric mixer, combine the egg whites with cream of tartar and lemon juice and beat at high speed until soft peaks form, about 1 minute.
Continue beating, and gradually add the sugar, vanilla and cornstarch. Beat until very stiff, about 2 minutes.
Spoon the meringue mixture into a pastry bag fitted with a star tube. Line a baking sheet with foil or parchment paper.
Pipe meringue onto the prepared baking sheet to form two 8-inch circles. Dust with confectioners' sugar. Place meringues in a 150 degree oven to dry, about 2 to 3 hours.
Store in a sealed container away from humidity. They keep for a week to 10 days.
Just before serving, beat the cream with the powdered sugar and 1 tsp vanilla until firm. Spread the whipped cream over the top of pavlova meringues and sprinkle cream with your choice of fruit. Sliced strawberries, blueberries, kiwi, raspberries, fresh pineapple, passionfruit or what you like. Do not add cream and fruit ahead of time as will make the meringue soggy.

Dessert
Cinnamon ice cream with satin cinnamon chocolate sauce  Print Recipe


Serves: 6
Preparation time: 1 hour
Cooking time:10 minutes
Cinnamon Ice Cream
1 cup whole milk
1 cup whipping cream
two 6-inch cinnamon sticks, broken into pieces
4 egg yolks
1/3 cup granulated sugar
1/2 teaspoon ground cinnamon
pinch salt

SATIN CINNAMON CHOCOLATE SAUCE

8

8 ounces semi-sweet chocolate
1/2 cup corn syrup
1/4 cup milk
1 teaspoon ground cinnamon
2 teaspoons sweet butter
In a medium saucepan, bring the milk, cream and cinnamon sticks to a boil. Remove from heat and cover. Leave 30 minutes to infuse, then strain. Meanwhile, whisk the egg yolks, sugar, ground cinnamon and salt until thick and the sugar dissolves.
Whisk in the strained milk and cream mixture. Pour into a clean saucepan and cook over a low heat, stirring until slightly thickened or the mixture reaches 176°F (82°C). Do not boil. Strain immediately into a bowl set over ice and stir until cool. Refrigerate until cold.
Churn in an ice-cream machine.

SATIN CINNAMON CHOCOLATE SAUCE

Combine chocolate, corn syrup, milk and cinnamon in a saucepan. Bring to a boil over medium heat for a minute, while stirring constantly. Remove from heat and stir in the butter.
Can be refrigerated for a week. Serve with ice cream.
conversion of liquids
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Liters - l
Déciliters - dl
Centiliters - cl
Milliliters - ml
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Gallons - gal
Pints - pt
Cups - c
Ounces liquids - fl oz
Tablespoons - tbsp
Teaspoons - tsp
Weights
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Kilogramms :  kg
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Pounds :  lb
Ounces :  oz

Temperatures

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Degrees Celsius :  °C
degrees Fahrenheit :  °F

Measures of non liquid ingredients



Non-liquid ingredients in volume converted
into weight using the table below.
For products not included, use a metric scale
Weight of specific 'ingredients in grams

Ingredient

1 cup

3/4 cup

2/3 cup

1/2 cup

1/3 cup

1/4 cup

2 tablespoons

All-purpose wheat flour 120 g 90 g 80 g 60 g 40 g 30 g 15 g
All-purpose sifted wheat flour 110 g 80 g 70 g 55 g 35 g 27 g 13 g
White sugar 200 g 150 g 130 g 100 g 65 g 50 g 25 g
Powdered sugar/Icing sugar 100 g 75 g 70 g 50 g 35 g 25 g 13 g
Brown sugar normally packed 180 g 135 g 120 g 90 g 60 g 45 g 23 g
Corn flour 160 g 120 g 100 g 80 g 50 g 40 g 20 g
Cornstarch 120 g 90 g 80 g 60 g 40 g 30 g 15 g
Rice (not-cooked) 190 g 140 g 125 g 95 g 65 g 48 g 24 g
Macaroni (uncooked) 140 g 100 g 90 g 70 g 45 g 35 g 17 g
Couscous (uncooked) 180 g 135 g 120 g 90 g 60 g 45 g 22 g
Quick oatmeal (uncooked) 90 g 65 g 60 g 45 g 30 g 22 g 11 g
Table salt 300 g 230 g 200 g 150 g 100 g 75 g 40 g
Butter / Margarine 240 g 180 g 160 g 120 g 80 g 60 g 30 g
Shortening 190 g 140 g 125 g 95 g 65 g 48 g 24 g
Fruits and légumes chopped 150 g 110 g 100 g 75 g 50 g 40 g 20 g
chopped walnuts 150 g 110 g 100 g 75 g 50 g 40 g 20 g
Nuts /ground almonds 120 g 90 g 80 g 60 g 40 g 30 g 15 g
Fresh bread crumbs (not packed) 60 g 45 g 40 g 30 g 20 g 15 g 8 g
Dry bread crumbs 150 g 110 g 100 g 75 g 50 g 40 g 20 g
Parmesan grated 90 g 65 g 60 g 45 g 30 g 22 g 11 g
Chocolate chips 150 g 110 g 100 g 75 g 50 g 38 g  19 g
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As the sun rises or sets in Christmas-Island

"May every sunrise hold more promise, and every sunset hold more peace."

The {Page Turner} E-Cookbooks Library on a world cooking journey
3 Recipes

1 Main dishes

2 Desserts