Hot dishes from Cuba

Hot and tasteful. Salsa tones can be heard in the kitchen now. Caribbean cooking is influenced by many cultures - African, European, Asian. Chilli, coconut, coriander and ginger are important ingredients. Meat and fish are often marinated with various spices. Desserts on the Cuban table often consist of fresh fruit, usually with enhanced flavour by means of sugar and a splash of rum.

Below you will find recipes for Prawns in coconut, Lime & thyme chicken, Crab cakes, Bean salad, Sweet coconut bread, Avocado and strawberry salad, Misty Fruit Punch and Coconut ice cream.


Prawns in coconut

Prawns in coconut

serves 4
Ingredients

20 large prawns

Marinade
2 grated or finely chopped garlic cloves
1 tbsp freshly-squeezed lemon juice
2 tsp Dansukker Dark Muscovado Sugar
1/2 tsp salt
1 tsp black pepper

To coat
4 tbsp desiccated coconut
2 tbsp finely chopped chives
2 beaten eggs

To fry
oil

To garnish
lime wedges, flat leaf parsley


Peel the prawns. Leave the tails on. Mix together garlic, lemon juice, muscovado sugar, salt and pepper in a bowl to make a marinade. Add the prawns. Refrigerate for around an hour. Mix the coconut and the chives on a plate. Beat the eggs in a bowl. First dip the prawns in the beaten egg and then turn them in the coconut mixture. Fry them in hot oil for around a minute.

The recipe was made by

Dansukker

Lime & thyme chicken

Lime & thyme chicken

serves 4
Ingredients

4 chicken fillets
1/2 dl sliced spring onions
2 tsp fresh thyme
2 finely chopped or grated garlic cloves
juice of one lime
2 tsp Dansukker Light Syrup
2 tbsp liquid margarine
1 tsp salt
2-3 pinches black pepper


Slice the fillets along one side and open them up. Place them on a greased baking tray. Mix the spring onions, thyme, garlic, lime juice, syrup, margarine, salt and pepper. Spread the mixture onto the chicken. Cover with clingfilm and refrigerate for a couple of hours, preferably overnight.

Set the oven temperature to 175 °C. Cover the baking tray with aluminium foil and bake for 20 minuter. Remove the foil, increase the oven temperature to 250 °C and return the baking tray to the oven so that the chicken browns. Why not serve with fried rice and okra.

The recipe was made by

Dansukker

Crab cakes

Crab cakes

makes approx. 15
Ingredients

225 g crab meat
2 dl mashed potatoes
1/2 dl fresh herbs, e.g. oregano
1/2 tsp mild mustard
1 tsp Dansukker Brown Sugar
1/2 tsp black pepper
1/2 finely chopped chilli pepper
1 beaten egg

To coat
plain flour

To fry
oil

To garnish
lime wedges, fresh basil


Mix together all the ingredients in a bowl and stir until combined. Shape into small cakes, dip them in flour and fry them in oil. Serve with tomato dip.

The recipe was made by

Dansukker

Bean salad

Bean salad

serves 4-6
Ingredients

1 tin kidney beans
1 tin black-eyed beans
1 tin chick peas
1/4 red pepper, diced
1/4 green pepper, diced
5-6 sliced radishes
1 dl sliced spring onions
1 tbsp tomato purée
1 tbsp Dansukker Brown Sugar
1 tsp cumin
2 tbsp oil
1 tbsp white wine vinegar
1 finely chopped garlic clove
1/2 tsp, or less, Tabasco


Mix the tomato purée, brown sugar, cumin, oil, vinegar, garlic and Tabasco in a serving dish. Rinse the beans and chick peas in water and allow to drain. Mix the beans, chick peas and other ingredients in the dressing in the bowl. Stir. Refrigerate for at least 1 hour before serving.

The recipe was made by

Dansukker

Sweet coconut bread

Sweet coconut bread

1 loaf
Ingredients

175 g butter or margarine
1 1/4 dl Dansukker Cane Sugar
7 dl plain flour
1 tsp baking powder
2 dl (115 g) desiccated coconut
1 tsp aniseed and fennel seeds
2 tsp Dansukker Vanilla Sugar
1 tbsp rum
2 eggs
1 1/2 dl milk
1 tbsp Dansukker Granulated Sugar
2 tbsp water
liquid margarine for greasing the tin


This bread is usually eaten at Christmas. Best served with a glass of fruit punch or a cup of hot chocolate.

Set the oven temperature to 175 °C. Grease a loaf tin, approximately 1 1/2 litres in size.

Combine the butter or margarine, cane sugar, flour and baking powder in a bowl. Add the desiccated coconut, seeds, vanilla sugar, rum, eggs and milk. If the dough is too firm, add a little more milk. Turn the dough onto a floured surface and knead until smooth and elastic. Shape into a loaf and place in the tin. Mix the sugar and water, and stir until the sugar has dissolved. Brush the bread with the sugar solution before placing it in the oven. Bake in the centre of the oven for about 1 hour.

The recipe was made by

Dansukker

Avocado and strawberry salad

Avocado and strawberry salad

serves 4-6
Ingredients

1 organic orange, preferably blood orange
1/2 dl Dansukker Light Syrup
2 avocados
2 bananas
250 g fresh strawberries


Grate a little of the orange peel. Then squeeze the juice from the orange and pour into a serving bowl together with the syrup. Peel, halve and stone the avocados. Cut them into 1 cm-thick slices. Peel and slice the bananas. Rinse and hull the strawberries, then halve them. Place all the fruit in the bowl and carefully combine with the orange juice mixture. Sprinkle with orange zest.

The recipe was made by

Dansukker

Misty Fruit Punch

Misty Fruit Punch

many glasses
Ingredients

2 bananas
4 tbsp Dansukker Light Syrup
1 tsp Dansukker Vanilla Sugar
1 pinch grated nutmeg
1 litre mango juice
1 litre pineapple juice
33 cl fruit-flavoured carbonated drink

To garnish
ice cubes
orange slices
lemon balm


Peel and slice the bananas. Blend the bananas, syrup, vanilla sugar and nutmeg in a liquidiser to give a smooth mixture. Mix the mixture with the other ingredients in a large bowl. Add the ice cubes, orange slices and lemon balm. Serve.

The recipe was made by

Dansukker

Coconut ice cream

Coconut ice cream

serves 8
Ingredients

400 g unsweetened condensed milk
400 g sweetened condensed milk
400 g coconut milk
1/2 dl Dansukker Brown Sugar
1 tsp Dansukker Vanilla Sugar
1 pinch grated nutmeg

To garnish
desiccated coconut
untreated lime slices
lemon balm


Combine all the milks in a bowl. Mix in the brown sugar, vanilla sugar and nutmeg. Put the bowl in the freezer for 1-2 hours. Take out the bowl of partly frozen mixture and whisk vigorously using an electric whisk until it has almost doubled in volume. Return the ice cream mixture to the freezer and leave for at least 5 hours. Serve balls of ice cream, sprinkled with desiccated coconut. Garnish with lime slices and lemon balm.

The recipe was made by

Dansukker

You will find more recipes for Cuban dishes here »