Caribbean Dinner Party

Posted by Caribbean World Magazine on 22 May 2014 | 0 Comments

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22 May 2014

We asked tropical food experts Grace Foods to give us their suggestions for the ideal dinner party to bring a taste of the islands to your table.

Pre-dinner Canapés & Cocktails

  • Jerk Rosti with Coconut Prawns
  • Serves: 20 people (makes 20 canapes)
  • Preparation Time: 20 mins
  • Cooking Time: 20 mins


  • 2 large white potatoes
  • 2 tsp of Dunns River Jerk Seasoning Powder
  • 2 tbsp vegetable oil
  • 450 grams prawns - peeled and deveined
  • 1 medium onion, sliced
  • 3 cloves garlic, sliced finely
  • 1 tbsp grated fresh ginger root
  • 3 tbsps butter
  • 2 tsps ground coriander
  • 1 tsp turmeric
  • 1 tsp chilli powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsps white cane vinegar
  • 2 tbsp tomato ketchup
  • 250ml Grace Coconut Milk
  • 1 lime
  • Handful of coriander leaves, chopped

To make the Jerk rosti

  1. Peel and grate potato.
  2. Spread grated potato onto a clean tea towel. Gather up tea towel and squeeze, to remove some but not all the water from the potato.
  3. Open tea towel and season potato with Dunns River Jerk Seasoning.
  4. Heat oil in a frying pan over a moderate heat.
  5. Take marble size portions of potato mix and squeeze gently together. Place potato ball in pan and pat down to form disc.
  6. Gently fry, until golden brown on edges. Turn over and repeat.
  7. Once cooked remove, and keep warm.

To make the Coconut prawns

  1. Heat butter in a heavy saucepan, add onion and garlic, stir gently until soft.
  2. Mix spices and seasoning to a paste with vinegar and tomato ketchup.
  3. Add mixture to the pan and fry for 3 minutes, stirring continuously.
  4. Stir in Grace coconut milk and simmer for 10 minutes. Add prawns and allow to cook in sauce for 5 minutes.

To assemble

Take each rosti and top with one single prawn, coat with a little of the sauce, a squeeze of lime and top with fresh coriander leaf. Th is dish can be eaten warm or cold.

Pre-dinner Canapés & Cocktails

  • Caribbean Pimms
  • Serves: 6 people
  • Preparation Time: 10 mins
  • Cooking Time: 0 mins


  • 250ml Pimms No 1™
  • 4 cans Grace Ginger Beer
  • 1/2 cucumber, chopped
  • 1 apple, cored and chopped
  • 1 orange, sliced
  • 3 strawberries, sliced
  • Handful fresh mint leaves

Optional ingredients

  • 1/2 lime, sliced
  • 1/2 lemon, sliced
  • 2-3 fresh pineapple, chopped into chunks


  • Mix all ingredients together in a large glass pitcher.
  • Serve chilled or over ice, but it’s better chilled.


  • Spicy Caribbean Pumpkin Soup
  • Serves: 4 people
  • Preparation Time: 20 mins
  • Cooking Time: 45 mins


  • 50g (2oz) butter
  • 1kg (2.2lbs) pumpkin, peeled and diced
  • 2 onions, chopped
  • 2 tbs Encona West Indian Original Hot Pepper Sauce
  • 2 beef tomatoes, chopped
  • 1.1 litre (2 pints) vegetable stock
  • Crème fraîche or Grace Premium Thai Coconut Milk, to serve


  • Melt the butter in a large saucepan and fry the pumpkin and onions for 5 minutes. Add the tomatoes and S cook for 3-4 minutes.
  • Stir in the stock and bring to the boil. Cover and simmer for 30-45 minutes, until the pumpkin is tender and breaks down.
  • Allow to cool slightly, then purée with a food processor, liquidizer or hand blender. Do not over fill blender.
  • Return to clean pan, heat through and season to taste.
  • Top with a blob of crème fraîche or coconut cream. Great to serve outdoors at bonfi res or on Halloween with crusty bread.

Main Courses

  • Jamaican Jerk Chicken served with Rice & Peas
  • Serves: 4 people
  • Preparation Time: 30 mins – plus marinating time
  • Cooking Time: 30 mins


For the Jerk Chicken:

  • 4 chicken thighs and 4 chicken drumsticks
  • 1 bottle of 142ml Encona Jamaican Jerk BBQ Sauce
  • 1 tbsp parsley, chopped for the rice
  • 200g long grain rice, soaked for 10 minutes then rinsed and drained
  • 1 onion, finely chopped
  • 400ml Dunns River Coconut Milk
  • 300ml chicken stock
  • 1 tin of Dunns River Red Kidney Beans, rinsed and drained
  • 3 bay leaves
  • 1 lemon grass stalk, root slightly crushed Salt and milled black pepper.


  1. Wash and dry the chicken pieces.
  2. Make 3-4 slashes across the skin-side of the chicken about 1cm deep. Place the chicken into a bowl and pour over the Encona Jamaican Jerk BBQ Sauce, chopped parsley and mix well.
  3. Cover the chicken with clingfilm and ideally leave to marinate overnight in the fridge or for a minimum of 2 hours.
  4. Cook the chicken over a medium heated barbecue or under a grill for 25-30 minutes, turning occasionally and brushing with any left over marinade.
  5. Meanwhile, to make the rice, add the onion, coconut milk, chicken stock, bay leaves and lemon grass to a medium saucepan and bring to a simmer. Add the rice and simmer for 15 minutes, stirring occasionally.
  6. After 15 minutes, add the red kidney beans, parsley and season with salt and pepper. 
  7. When the rice has softened, transfer to a serving bowl and serve with the Jerk chicken. Enjoy!


  • Coconut Panna Cotta served with seasonal fruits
  • Serves: 6 people
  • Preparation Time: 15 mins
  • Cooking Time: 2 hours – includes chilling time


  • 2 x 400ml cans Grace or Dunn’s River Coconut Milk
  • 400ml whole milk
  • 100g caster sugar
  • ½ tsp grated nutmeg
  • 6 sheets fi ne-leaf gelatine or 2 x 12g sachets powdered, unfl avoured gelatine


  1. Pour the coconut milk and milk into a medium sized saucepan, add sugar and nutmeg.
  2. Bring to the boil for 5 mins then remove from the heat.
  3. Soak gelatine in cold water for 5 minutes or until soft . Add the gelatine and whisk into the mixture until dissolved. (Powdered gelatine can be added directly to the mixture). If you have difficulty dissolving the gelatine, return the mixture to a gentle heat for 1-2 mins.
  4. Pour equally into 6 dessert dishes and place in the fridge for at least 2 hrs until fi rm with a slight wobble.
  5. Serve with chopped pineapples or strawberries. This dish can be made the day before.