This week for the recipe section, we have four Caribbean inspired side dishes to accompany our Caribbean BBQ Chicken Thighs from the Boneless BBQ Box.
Caribbean Style Corn On The Cob (Foodie City Network)
- 6 pieces of corn
- 1 large egg yolk
- 1 teaspoon Dijon mustard
- 3/4 cup extra virgin olive oil
- 1 clove garlic
- 1 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon lemon juice
- 3 tablespoons fresh parsley
- Paprika cheese
- Preheat oven to 350°F
- Wrap up each prepared corn with foil and put directly on the oven rack. Bake for 30-35 minutes.
- Smash up the garlic with sea salt in a pestle and mortar to make the aioli whilst the corn is baking.
- Place egg yolk and mustard into a bowl and whisk. Adding oil bit by bit, and stirring vigorously until creamy. Make sure to mix well each time you add a bit of oil into the egg yolk mixture.
- When all the oil has gone in and the mixture is thickened, add lemon juice and the smashed garlic with salt. Mix well. Add 2 tablespoons chopped parsley. Stir until even. Taste, season with more salt, pepper or lemon juice if needed.
- When corn is done, let cool for a few minutes.
- Coat 2 tablespoons aioli on each corn. Sprinkle with paprika and Parmesan cheese. To finish off, top with the remaining parsley.
Caribbean Rainbow Slaw (Good Living)
- 10 grams coriander, chopped
- Tin of pineapple chunks, drained
- 1/4 red cabbage, shredded
- 1/2 savoy cabbage, shredded
- 1 carrot, grated
- 3 spring onions, shredded
- 1 red chilli, thinly sliced
- 2 tablespoons apple cider vinegar
- 2 tablespoons rapeseed oil
- In a large bowl, toss together the pineapple chunks, red and Savoy cabbage, carrot, spring onions and chilli, if using.
- In a jug, whisk together the vinegar, oil and 2tbsp of the reserved tinned pineapple juice.
- Drizzle the dressing over the coleslaw and toss to coat. Sprinkle with the coriander before serving.
Caribbean Creamy Mash Potato (That Girl Cooks Healthy)
- 3 sweet potatoes, skinned
- 1 cup almond milk
- 1 teaspoon black pepper
- 5 sprigs fresh thyme
- 1 tablespoon dairy free butter
- 1 head garlic
- 1/8 teaspoon Himalayan pink salt
- Remove the skin from the sweet potatoes using a peeler. After each potato is peeled add them to a large bowl of water with 1tbsp of lemon.
- Discard the water with the potatoes and rinse them.
- Roughly chop the potatoes into chunks.
- Boil some water in a large saucepan and add the chopped potatoes.
- Reduce to medium heat and allow the potatoes to cook for 25 minutes or until they are soft enough to prick with a fork.
- Once cooked, drain in a colander and add to a bowl.
- Mash the potatoes with a masher or whisk.
- While the potato mashes proceed to pour in the almond milk along with the roasted garlic, butter, pink salt, black pepper and pick of the thyme leaves from the stem and add to the bowl.
Caribbean Confetti Rice (A Spicy Perspective)
- 2 cups long grain rice
- 14 ounces unsweetened coconut milk
- 2 garlic cloves
- 1 1/2 teaspoons sea salt
- 1/2 teaspoon allspice
- 1/4 teaspoon cayenne pepper
- 1 tablespoon butter
- 1 1/2 cups yellow bell pepper
- 1/2 cup diced red onion
- Tin of pineapple
- 4.5 ounces Old El Paso chopped green chiles
- 1/4 cup jalapenos
- 1/4 cup chopped cilantro
- Add the rice, coconut milk, garlic cloves, salt, allspice, cayenne, and reserved pineapple juice to a medium sauce pot. Use the coconut milk can to add 14 ounces of water to the rice and stir. Bring to boil and cover.
- Whilst the rice is cooking, add the butter to a large skillet. Add the diced peppers and onions. Cooking until soft. Then remove from heat and add the pineapple tidbits, Old El Paso Green chiles and sliced jalapeños to the skillet.
- Once the rice is tender and fluffy, dump it into the skillet and toss well to combine. Toss in the fresh chopped cilantro. Taste, then salt and pepper as needed.
Thank you and enjoy!