Thursday Food recently enjoyed a long weekend at The Carlton Savannah, Port of Spain, Trinidad. We share today two recipes courtesy of the hotel’s culinary team.

Enjoy!

Pork Ribs with Shrimp & Celery Stir-Fry

Ingredients:

Pork Ribs – full or half rack

Shrimp – peeled and de-veined

Small to medium red onion -thinly sliced

Celery leaves

Marinade

Ingredients:

1/2 cup olive oil

1/2 cup soy sauce

1/2 cup chopped garlic

8 pieces of hand cut lemon grass

1/4 cup chopped chadon beni

1 cup of sugar

1 cup sesame oil

1/2 cup white wine

2 cups chicken stock

1 tbsp Thai chili paste

Pork Rib Basting Paste

Ingredients:

1 jar 435g tamarind chutney

1 tbsp red Thai chili paste

1/2 litre of water

1 tbsp beef base

Method:

Mix all ingredients for marinade and pour over ribs and let sit for 2-3 hours.

Steam ribs for 1 hour

Uncover and baste with tamarind Thai Chili Basting sauce for 15 minutes.

Shrimp Stir Fry

Method:

Stir fry shrimp in sesame oil with salt, pepper ad chadon beni

Add red onion and celery leaves

Serve alongside ribs with a side of tamarind sauce.

Black Pepper Cheesecake

(8 servings)

Ingredients:

250g Digestive biscuits

(ground)

75g butter (softened)

71/2 g ground cinnamon

200g cottage cheese

200g cream cheese

150g heavy cream

150g caster sugar

5g ground black pepper

1/2 lemon zest (with juice)

2 gelatine leaves (soaked in

water)

1/2 punnet of strawberries

(diced in small pieces)

75g Balsamic vinegar

75g granulated sugar

Method:

Mix biscuit, butter and cinnamon to a firm paste and press down in a 1/4 inch base into 8 metal rings

Combine cottage cheese, cream cheese and heavy cream, sugar and black pepper until creamy

Bring lemon juice and zest to the boil

Remove from heat and whisk in gelatine, leave until dissolved.

Add to cream preparation and mix well.

Spoon into metal rings and refrigerate for 4-6 hours to set.

For the Balsamic syrup

Bring the sugar and vinegar to a boil and simmer for 5 minutes

Allow to cool and pour into squeeze bottle.

To serve: top cheesecake with strawberries and drizzle with balsamic vinegar.