Notes about Recipes in this book

• Jamaican pot roast

  • sharifah on April 21, 2014

    This was very delicious - the beef was tender, and the sauce/gravy was really nice. Much better than a normal French style pot roast. I used chicken stock cube instead of beef, only because I ran out. I added an extra 100/150 ml of chicken stock when I added the vegetables, which took slightly longer to cook than the 40 minutes he said. Definitely a dish I would make again.

• Martinique coconut chicken curry

  • jammydodger on June 14, 2014

    Absolutely delicious and packed with vegetables. I used a normal chilli rather than the called for scotch bonnet, and it wasn't very hot at all. The Scotch bonnet would probably take it up a notch, but without I suspect this would be a good dish for children.

• Puerto Rican chicken and rice

  • nicolepellegrini on March 12, 2015

    Filling, tasty, easy-to-make one dish meal. Be sure to season it well as the recipe says otherwise it can taste a little bland.

• Golden tilapia in lime and thyme

  • Stephenn31 on February 01, 2024

    Nice light batter. Goes well with a strong side. Add some fresh squeezed lime after

• Butterflied leg of lamb with oregano, thyme, ginger and soy

  • nicolepellegrini on May 03, 2019

    This was excellent - in fact it's definitely my new favorite way to make leg of lamb. I only marinated for the minimum time (2 hours) but it had plenty of flavor. The orange/honey/soy glaze gave the lamb a wonderful sweetness and a nicely charred, sticky crust. I cooked slightly longer than listed as my lamb was semi-deboned, not fully butterflied.

• Rub-a-dub venison

  • Carol.Furness on August 10, 2014

    I made this with rib-eye steak as venison was out of season. There doesn't seem to be much of the rub, but it was enough to give a lovely taste without overpowering. Delicious.

  • nicolepellegrini on July 22, 2015

    Used this spice rub on some thin venison cutlets, which I then only grilled for about 2 minutes so they wouldn't overcook. Was surprisingly flavorful for a rather modest spice mix. I did want some extra steak sauce of some kind with the meat, though.

  • nicolepellegrini on June 01, 2018

    Made this again with thick venison steaks instead of cutlets, which I had soaked overnight in milk before using the rub on them. Once again a very nice flavor from the rub. (And this time I had some steak sauce on hand to complete it!)

• Antiguan chicken with pineapple

  • Stephenn31 on November 13, 2023

    Delicious! Comes together easily. I would use dark or spiced rum next time instead of white rum. The pineapple at the end balances out the flavours.

• Shar's coleslaw

  • nicolepellegrini on March 19, 2019

    Made this with a bag of broccoli slaw in lieu of shredding the carrots, cabbage & red cabbage. Very nice and fresh change of pace from typical cole slaw; I look forward to making this in the summer with fresh corn, possibly grilling it first for even more flavor.

  • Stephenn31 on September 12, 2025

    Nice, light slaw. Bright flavours with the lime and cilantro. Not heavy on the mayo. I did grill up the corn which added a nice touch. I'll make this again.

• Hot sweet potato wedges with jerk butter

  • nicolepellegrini on December 28, 2013

    I've made this several times and it's a great way to spice up sweet potatoes...just be careful not to overdo the spices as it can be hot!

• Caribbean mash

  • Carol.Furness on August 10, 2014

    Lovely and great as a change to normal mashed potatoes. Will be making this again.

• Rice and peas - black bean style

  • Stephenn31 on November 13, 2023

    I keep forgetting how delicious this version is!

• Caribbean salsa verde

  • nicolepellegrini on August 10, 2020

    Easy and great sauce. I made it to go with the Barbecue prawns in this cookbook.

• Lamb, pepper and pineapple kebabs

  • NikkiPixie on November 30, 2015

    These were fabulous: what an amazing marinade, very simple too. Didn't use the banana in the kebabs though, a little bit too crazy for us....

• Shrimp and corn cakes

  • nicolepellegrini on September 07, 2020

    These were good, but didn't have a really strong shrimp flavor in my opinion - I'd add more to the batter next time. Also, they are a very fast cook so easy to burn if not carefully watching the frying oil.

• Barbecued prawns

  • nicolepellegrini on August 10, 2020

    Simple and delicious. I cooked under my broiler instead of grilling.

• Banana, pecan and pumpkin seed muffins

  • sharifah on September 20, 2012

    This has now become my favourite and best banana muffin recipe!! I halved the amount of pecans because as I weighed it, I thought it was too much so I only put in 40g instead of 85g. As my OH is lactose-intolerant I substituted the milk with light soya milk. And I'm also pleasantly surprised that the best banana muffin that I've tasted (and made) has come from a Levi Roots book. I shall be making this again and again!