Plantain cheese AND RIVER & SEA HOT POT Chef Waviel Bazil, Hot Pot Restaurant 4 Servings RIVER & SEA HOT POT 2LB Lobster & Crayfish
4 OZ (125G) white & yellow cheese grated
1 CUP (240ML) FRESH coconut milk
6 seasoning pepper
1 CUP (240ML) whipping cream
2 LARGE SPRIG celery
2 onion
LARGE SPRIG parsley (CHOPPED)
4 CLOVES garlic (CRUSHED) 6 seasoning pepper thyme & parsley (CHOPPED) TO TASTE
ISLAND RECIPE
PLANTAIN CHEESE 4 medium ripe plantains (Grate TWO)
Method Plantain Cheese: Chop seasoning pepper finely with celery & parsley and mix together with grated plantain into a paste to use as stuffing. Cut the other two plantains lengthways & remove the centre. Fill space with the mixture. Place into a baking dish & in the oven at 300°f for 20 mins. Top with grated cheese & place back in the oven for a further 10 mins. Method River & Sea Hot Pot: Place all the ingredients except half the whipping cream into a large pot. Bring to the boil & simmer for 20 mins. Add rest of whipping cream & simmer for further 5 mins.
Hot Pot Restaurant & Bar Salisbury
T: (767) 277 5267
Blink and you may miss it. The Hot Pot is one of those places you seek but rarely find. Discover wonderful local cooking with an extra special touch of magic from owner and chef Waviel. Try his Creole chicken, lobster, crayfish, shatou water, steamed fish, ribs and much more. Every day there is something different. Dine at the Hot Pot or order from the very popular catering service. With over 15 years experience in the culinary business, Waviel’s cooking suits all tastes. The talk of Salisbury, maybe even the whole island, the Hot Pot is a real treasure. Open Mon to Sat 8am to 1am and most Sundays. www.foodanddrink-caribbean.com
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