The party season is upon us and Caribbean Delights are well placed to make your celebration a memorable success.  We specialise in wholesome traditional cooking with home cooked soul.  Despite the business name we cater to all tastes.  Explorer persuaded owner, Jeff to share with you two special family recipes, which would make any party spread extra special.

Carrot Cake with a Tropical Twist

This recipe was handed to Jeff by a friend in America where carrot cake is a huge favourite. Be sure to use the very best organic ingredients to get the best result! Jeff recommends visiting Simon Organics on the Sunday farmers market, Arjuna and Daily Bread.
3 cups of self raising flour
3 cups sugar
1 tablespoon of salt
1 tablespoon baking soda
1 tablespoon Cinnamon
1.5 cups of corn oil
4 large organic eggs
1 tablespoon vanilla extract or two vanilla pods seeds removed
1.5 cup shelled walnuts
1.5 cups of coconut
1 1/3 cup of grated carrot
3/4 cup crushed pineapple.

Combine the dry ingredients and sift into a large bowl. Add all the other ingredients and mix together. Pour the mixture into a large 10-inch cake tin and bake at 170 for about an hour until done. You can when a cake is done by poking a skewer into it and it should come out dry. The cake should be springy and firm to the touch. All ovens are a little different and so adjust the temperature if you see the top burning. Cook slower rather than faster. Allow to cool for at least two hours and prepare the frosting.

Frosting:
8oz Full fat cream cheese
6 tablespoons of butter at room temperature
3 cups of icing sugar
1 tablespoon of vanilla extract (only use the best)

Beat till frothy and smooth, you can add a little lemon juice if desired.
Cover the cake in frosting.  You can decorate if it’s for a special occasion.  We have been told this is the best carrot cake ever and have taken orders for at as far as Trinidad where one of customers is having it on Christmas day!

Spicy Chicken Drumsticks
Allow 2-3 drumsticks per person and buy organic free range from your local butcher. We are lucky in Cambridge to have many excellent independent butchers.

Wash the chicken and rub with lemon and salt. Set aside in the fridge while you prepare the seasoning.
In a bowl mix:
2 scotch bonnet peppers, seeds removed,
2 shallots,
3 chopped spring onions,
1 tablespoon of sea salt, black pepper and madras curry powder.
1 dessertspoon of allspice,
1 teaspoon of cinnamon.
2 tablespoons of honey and
1 tablespoon of tomato puree.
Sprig of fresh thyme.

Blend all together and rub into the drumsticks making cuts across so the seasoning goes into the meat. Leave to marinate for at least an hour.
Place in a baking pan with about half an inch depth of water. Seal the pan with foil and bake at 150C for 45 minutes. Uncover and turn up the heat to 180C till the skins are crispy and golden.

Serve with a sprinkling of fresh shredded spring onion and scotch bonnet pepper.
If you don’t like pepper leave it out or add less.

Caribbean Delights, T: 07975676998 www.caribbeandelights.uk.com