St Kitts & Nevis - Champagne Chilli Beef Steaks with Sweet Potato Bake & Ripe Papaya Salad
St Kitts & Nevis are two small Caribbean islands that have joining together to form the smallest sovereign state in the Americas. The cuisine of St Kitts & Nevis has many ingredients that are unavailable in Australia so we were not able to make their famed national dish of Stewed salted Cod with spicy plantains, coconut dumplings and seasoned breadfruit. Same goes for what is probably the country’s most well known dish - Goat Water Stew, which mixes goat, breadfruit, green papaya, and dumplings in a tomato-based stew. Nevertheless, our meal was flavoursome & fragrant with West Indian spices & ingredients being complimented by noticeable French influences.
I found this food to be simple to make yet quite sophisticated in its subtle flavours. Actually, given how much fresh chilli & hot spices went into the Champagne Chilli Beef Steaks this dish was surprisingly mild in flavour; my only explanation for this would be that the presence of the sweet champagne in the marinade had a balancing effect on the other ingredients.
our Kittian/Nevisian
menu included
Champagne Chilli Beef Steaks
with
Sweet Potato Bake
&
Ripe Papaya Salad
Champagne Chilli Beef Steaks
with
Sweet Potato Bake
&
Ripe Papaya Salad
Champagne Chilli Beef Steaks
Ingredients
· 3
or 4 beef steaks (we used Porterhouse steaks but you could use Scotch or
Fillet)
· 3
cloves of garlic – peeled & sliced in half
· 2
hot chilli peppers- sliced
· 1
cup champagne
· 1
tsp curry powder
· 1
tsp Cayenne pepper powder
· 1
tbsp of butter
· 2
pinches of salt
Method:
1.
use something sharp (such as a chef’s fork), to punch holes
all over the steak before you marinade it so the meat absorbs the flavours.
2.
Put steak in a marinating dish with garlic, chilli &
champagne,
3.
Let the steaks marinade for about an hour turning over every
10 mins to ensure the meat is well infused with the flavours
4.
Heat a large frypan with the butter & salt
5.
Add the cayenne & curry powders to the hot butter &
fry a little to bring out the fragrance & flavour
6.
Place the steaks into the hot butter and sear to get a good
brown colour first off
7.
Turn steaks over & add the champagne marinade
8.
Cook steaks as desired
Recipe adapted from original sourced from:
http://www.islandflave.com/recipes/71-st-kitts-nevis-recipes/342-rikkita-beef
Sweet Potato Bake
Ingredients:
· 6
Medium sweet potatoes
· 1/2
Cup grated coconut
· 2
Tablespoons butter
· 1/2
Tablespoon freshly ground black pepper
· 1/4
Cup whole milk
· 1/8
Cup orange juice
· zest
of 1 Lime
· 2
Eggs
· 50
gm walnuts - chopped
Method:
1.
Wash and peel sweet potato and boil until tender.
2.
Drain sweet potato, then mash
3.
combine the other ingredients adding half the coconut.
4.
Grease casserole dish and pour mixture into it. & smooth
with a spatula
5.
spread butter over the top and sprinkle the remaining coconut
on top.
6.
Place in a pre-heated oven 350°C and bake for 20 mins
7.
add walnut halves or pieces & bake for a further 10
minutes
8.
leave in over until firm and top is light brown.
Recipe sourced from:
Ripe Papaya
Salad
Ingredients:
Salad:
· 1
small head of iceberg lettuce, shredded
· 2
stalks green onions, white and some green tops chopped
· 3
tablespoons white sesame seeds, toasted
· 4
tablespoons slivered almonds
· 1/2
cup oriental fried salad noodles
· 1
ripe papaya, seeded, peeled and cut into slices
· 3
tsp cilantro coriander sprigs
Dressing:
· 3
tablespoons red wine vinegar
· 1
tablespoon raw sugar
· ½ teaspoon salt
· 1/8
teaspoon pepper
· 3
tablespoons salad oil
Method:
1.
Make the dressing by combining all the ingredients in a jar
and shaking until frothy.
2.
Mix all other ingredients except for coriander
3.
Just before serving pour dressing over the salad & garnish
with cilantro sprigs.
Recipe adapted from original sourced from:
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