Easter in the Caribbean is a time of celebration. On Easter Sunday local church goers are dressed in their Easter Sunday best, women are dressed in colorful dresses and hats accompanied by men clad inn elegant suits. I can remember as a young girl growing up in the Caribbean going to the store to buy my dress material for the local dress maker to make my dress for Easter Sunday.
Easter was also the time when seafood was eaten in abundance since islanders stayed away from meat for that week. A tradition I still practice today. I have included two of my new developed Easter recipes. I hope you will give them a try.
4 ripe mangoes peeled and flesh removed (reserve a small wedge for garnish)
1 cup coconut milk
3 cups chicken broth
3 tablespoon chopped onions
1 tablespoon butter
1 medium white potatoes peeled and diced
1 sprig fresh thyme
salt and pepper to taste
Place mango flesh, coconut milk and 1 cup of the Chicken broth in a blender or food processor blend until a smooth set aside in a medium bowl
In a medium saucepan over medium heat melt butter, add onion and cook without color for 2-3 minutes add diced potatoes, 1-1/2 cup of chicken stock ,and thyme, cook until potatoes are soft remove from heat and cool slightly puree mixture in blender or food processor until smooth. Add mixture to mango mixture add the remaining ½ cup chicken stock and mix together until combined season with salt and pepper. (Soup can be strained through a fine sieve), return soup to a large clean bowl and chilled before serving.
Serve soup in bowls with a mango wedge and a sprig of thyme for garnish
This soup is great served as a Spring Lunch accompanied with grilled Curry lobster and Avocado sandwich.
Meat from 2 large cooked lobster tail cut in medium chunks
1 medium ripe Avocado cut in medium diced
¼ cup mayonnaise
2 tablespoon hot Jamaican Curry powder
1 tablespoon diced onions
1 tablespoon diced celery
Salt and pepper to taste
Juice from 1 lime
1 medium Cuban bread
Place lobster and Avocado in a medium bowl, lightly toss with the lime juice set aside, In a small bowl mix mayonnaise , curry powder, onions, celery add to avocado mixture and season with salt and pepper mix together being careful not to over mix ,
Cut Cuban bread in 3-4 pieces depending on size, Cut each piece in two lengthwise place lobster salad on bottom half and top with other half of bread set aside
Heat grill, (I use a Cuban Grill) you can also use a skillet with a heavy pan at the top for pressing.
Place sandwiches on grill put top down and grill on both sides until nice and crispy, remove from grill and cut sandwiches in two cross side. Serve hot with Chilled mango soup