Rhumtiniislandtipunch Food

TRINIDAD RUM PUNCH

Steps:

• to make sugar water:.
• put sugar & water in saucepan, cook over high heat until all sugar is thoroughly dissloved.
• set aside to cool.
• bottle & refidgerate.
• PUNCH:.
• pour ALL ingredients into large punch bowl.
• Stir to combine.
• Add LOTS of ice.
• SERVE in punch glasses OR tall glasses for the brave !

TI' PUNCH - MARTINIQUE, GUADELOUPE

Steps:

• Pour the syrup or sugar in a glass.
• Squeeze half of lime into a glass. After squeezing go ahead and drop it into the glass. Cut a slice from the unused half and use to garnish the rim of the glass.
• Add the rum and swirl the glass slowly with love.
• Breathe in the sweet perfume which arises and let yourself soak up the flavours of Les Antilles.
• Your punch is almost ready, all that is left now is to sip it slowly among friends and -- with moderation! Seriously one of these is enough if you don't intend to be comatose before the meal.

THURSDAY ISLAND NUMMUS

Steps:

• Place the fish in a mixing bowl and pour about half a cup of vinegar over it.
• Gently knead the fish until it starts to"cook"; adding more vinegar if necessary.
• After a couple of minutes add half the lime of lemon juice and continue to kneadfor another minute.
• Add the salt and continue to knead until fish feels cooked (a minute or two should be enough).
• Add sugar, chilli, garlic, ginger, onion, and mix well.
• Add more juice and chilli if required.
• This dish can be eaten straight away but storing for several hours or overnight if you have the willpower (in the refrigerator) will enhance the flavours.

RUTMUS

Steps:

• Boil potatoes until tender.
• In second pot Boil turnips (rutabagas) until fork tender.
• Drain well.
• Combine all ingredients in mixer.
• Blend until smooth.
• Serve hot.

TI' PUNCH

Steps:

• With a sharp paring knife, cut a disc of skin from the lime about the size of a silver dollar, taking as little of the pith and actual flesh of the lime as possible. In a rocks glass, muddle the lime disk with cane or simple syrup, then top with rhum. Stir well to mix.

RUMTUM TIDDY

Steps:

• Put cheese, tomato soup, Worcestershire sauce, onion, pepper and sherry if using in skillet. Stir over medium heat until cheese is thoroughly melted.
• Remove skillet from heat for 1-2 minutes until cheese mixture firms up slightly.
• Ladle mixture onto slices of toast and broil until tops start to bubble, but don't let them brown. Garnish with chives. Serve hot.

TAHITIAN TUNA (POISSON CRU)

Steps:

• Place tuna cubes into a large bowl and sprinkle with salt. Take the limes squeeze them over the tuna (make sure no seeds end up in the bowl).
• After add all of the juice from the 8 limes, stir the tuna until it is coated with the juice.
• Allow the tuna/ lime mixture to cook/ cure for about 5 minutes. (The lime juice actually begins to 'cook' the tuna).
• After the mixture has 'cooked' add the diced tomatoes, red onion and cucumber to the bowl and mix well.
• Take the freshly shredded coconut and place in cheesecloth, squeeze the coconut over the tuna (this is the coconut cream).
• Mix the tuna, vegetable, cream mixture refrigerate until ready to serve.