Meat as a main course
As a main course there is a whole variety of meats. Somewhat special is the leguan. Because it is hard to find in Europe we do not offer a recipe specially for this.Much mre common is goat, pork and beef. If you want to buy beef on theislan and are looking for a special piece of it: good luck... ;-)
The most popular way of heating meat is the barbecue. They take anything that was round formerly and could be split into two halfes liek gasbottles, oilcans and so on. On the beach or aside the road you may meet people toasting a marinated peace of meat.
500gr fresh Spareribs
2 cloves of garlic
1 red onion
Bellos Classic Yellow Hot Sauce
1 Radiccio
1 branch of thyme
150 gr dried black beas
4 Sp tomato ketchup
1 Sp sharp mustard
1 Sp salty Soysauce
1 Sp brown sugar
1 Sp dried Oregano
1 Sp Sherry Vinegar
1 Sp brown Ron
Salt and Pepper
Get the black beas together with the thyme into a pot and fill up with water util the water is 5 cm above the beas. Soak the beas over night.
For the marinade mix 4 spoons of the ketchup with the mustard, the soy sauce, the sugar, the oregano and 2 spoons of the oil. Chop one garlic clove into small dices and add it. Season with Salt and Pepper. Get the marinade on both sides of the ribs and leave them in there for at least two hours.
Cook the beas in the water and let them boil for 30-40 minutes until they are done. Taste sometimes a bea so that you don't get them too soft. Salt them at the end.
Chop the other clove into small pieces and slice the onion into thin rings. Mix them with 2 spoons of the water of the beas, the vinegar, the ron and 2 spoons of the oil. Add Salt and Pepper and so much of the Classic Yellow Sauce that it is hot enough for you. Dry the beas.
Heat up the oven with 190 degrees. Put some water into the fat pan of the oven and get it into the oven. Put the ribs on the roast above that. Roast them ca. 45 min. For serving get a leave of the Radicio, put the beas on it and cut the ribs into single bones and serve them with a bit of alu foil.
2000 gr fresh Spareribs cutten into pieces of 2-3 ribs
2-4 cloves of garlic
500 gr tomatoketchup
juice of 2 Oranges
juice of 1/2 lemons
honey or brown sugar
salt
pepper
oil
Mix ketchup, juices and pressed garlic. taste with honey or sugar until it is sweet enough for you. Taste with salt and pepper and put it for at least one hour into the fridge. The lomnger the better... After this taste it again.
Wash the ribs and dry them.
Heat up the oven to 80 degrees lower/upper heat.
The ribs must be seared before you can get them into the oven. Therefore put some into the hot oil in a pan, roast them on both sides until they are brown. Then marinate with the ketchup and put them into the backing tray. Start with the thickest pieces and iterate until all ribs are in the oven.
The ribs should stay in the oven for 3 1/2 hours. In the middle turn them around and marinate with the rest of the sauce. Raise the temperature for the last 30 minutes to 140 degrees. When they are ready put them onto a plate and get the sauce and meat juice into a bowl. Mix the sauce forcefull and serve with the ribs.
You may serve white bread and coal slaw as side dishes with this.
600 g burgundy bacon or smoked pork chop
2 leek
1 Mango, or as a replacement a small ananas
1/4 l cream
200 g Baron Coconutcream
30 g butter
2 TL brown sugar
nutmeg powder, pepper and salt
Mix the cream with the coconut cream. rub the meat with pepper and nutmeg. Use only the light part of the leek and chop it into rings.
Heat up the oven to 200 degrees. Get a fire resistant bowl and rub it with 15g butter. Get the leek into it and put the meat above it. Get the coconut cream all over that.
Get into the oven on the middle rack. Bake it in abaout 60 minutes. Douze the meat with the cream sometimes.
Meanwhile peel the mango and cut it into small dices. Heat the rest of the butter in a small pan, get the sugar in and steam the mano in it about 3 minutes.
When the roast is ready get it out of the oven and wrap it witj alu foil. Put it back into the (switched off) oven. Filter the sauce through a sieve and get it also into the pan. Season with nutmeg, pepper and salt.
Rice will be a good adder.
2,5 kg Porkshoulder, with crust but without bones
1/2 ripe Ananas, but not to small
1 Clove of Garlic
1 TS Bellos Hot Sauce (if you like it more hot, add more)
200 ml veggie broth
80 gr polenta
150 ml brown ron
1 bay leaf
1/4 TL grounded piment
4 EL soysauce, better a bit salty than sweet
4 EL honey
4 EL tomato purree
salt and pepper
Get the meat washed and cut a bag into it so that you can fill it. If you aint got the right knife to do so better ask the butcher to do that for you.
Cut the crust rhombical, rub the bag for the filling with salt, pepper and teh tomator purree. Cut the ananas into small pieces after peeling it. Ground the bay leaf, chop the garlic.
Mix the broth with polenta, ananas, 3 Spoons of ron, Bello Hot Sauce, bay leaf, garlic, the piment and pepper. Boil it shortly and then let it brew for about 10 minutes until the paste gets more solid. The polenta should still be a bit hard, but it will get ready during the roasting.
Heat up the oven to about 200 degrees. Air circulation oven should have about 170 degrees.
Fill the roast with the polenta and fix it with tooth picks. Put it into a narrow pot an on the bottom rail of the oven. Should roast for about 1h 45mins. After an hour you should start to check that the crust doesn't get too dark. If it does put some alu foil over it to prevent it. Mix the soysauce with 3 spoons honey and 3 spoons of the ron. Brush the roast with it 15 minutes before the end of baking.
When ready put the roast for 5 minutes into alu foil and put it aside. Get the fond out of the pot and season it with honey, ron and pepper. Collect the meat juice when cutting the roast and add it to the sauce.