Friday, January 04, 2013

Caribbean cooking and lunch with the lovely Janice Ryan at St. Kitt's NIRVANA (12-26-12)

Our first port on this year's winter cruise was St. Kitt's and I chose

to sign up for a cooking class shore excursion. It was brilliant and I

can't wait to try out the recipes back home.

The class was held at Fairview Manor Museum which houses the NIRVANA

Restaurant. The chef in residence is a 20-something year resident on

the island from Britain by the name of Janice Ryan. She has done her

share of big time "chef"ing most famously at the now Relais et

Chateaux Montpelier Plantation on neighboring Nevis.

Our class and ensuing lunch consisted of GROUPER in CREOLE Tomato

Broth which basically cooks the sauce in the pan then steams the fish

on top while the flame is off. It was divine. Since green bananas were

out of stock due to the holiday, our ESCOVITCH (or escabeche) was made

from PUMPKIN which works perfectly. Limes too were scarce, so the

local sour orange (a Seville orange type that is indeed very sour).

Our Lemonade with lunch was also made from the delicious sour orange.

JERK PORK Loin was perfectly cooked and crusted with a mild jerk

seasoning and there was homemade hot sauce made from Scotch Bonnet

peppers if you wanted more bit. On the side was the traditional dish


We had started with some homemade BREADFRUIT chips (or crisps if you

are from the UK) with homemade BANANA KETCHUP for taste. I managed to

find a locally made Banana Ketchup on St. Lucia the next day and hope

it is as tasty!

Our meal ended with the most divine and lightest of COCONUT BREAD

PUDDINGS I have ever had with a Rum and Brown Sugar Glaze; this dish I

really look forward to re-creating as I am not a great fan or maker of

desserts and this was a winner.

They were all winners. What fun the 7 of us from the ship had; I only

wish Chef Janice could be here on board to improve the mediocre

cuisine we are getting!