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Mojito - Recipes from Cuba


1 tbsp (15 mL) sugar
1 fluid oz (30 mL) of lemon juice
1 1/2 fluid oz (45 mL) white Cuban rum
sparkling water
3 ice cubes
2 sprigs of mint (with stem)

Put sugar and lemon together and stir them until sugar is dissolved.
Smash mint with a muddler and add sparkling water, ice cubes, rum.
Garnish with a sprig of mint.

Roast Jerk Snapper (Jamaica)
James Bond's creator Ian Fleming and Nol Coward often dined together at Goldeneye. Ian made no concessions to his metropolitan guests at mealtimes. His cook served whatever creatures of the deep he'd speared earlier that day snorkeling the reef nude outside his property. Based on historical research, this recipe from the Goldeneye Resort is reminiscent of the meals Ian served his guests.
Literary Fact: Ian Fleming lifted the name James Bond from a local ornithologist that he met.

Roast Jerk Snapper
Makes four servings.
Main Ingredients
4 whole snappers (cleaned, about 1 1/2 lb / 750 g each)
juice of two limes
1 lb (500 g) okra

Jerk Sauce Ingredients
15 whole scallions
3 scotch bonnet peppers
3 garlic cloves
1 tbsp (15 mL) Pickapeppa sauce or Worcestershire sauce
1 tbsp (15 mL) soy sauce
1/2 tsp (2 mL) grated nutmeg
1 tsp (5 mL) dry ginger
1/2 tsp (2 mL) allspice
1 crushed cinnamon stick

3 tbsp (45 mL) white vinegar
1 tsp (5 mL) salt
3 tbsp (45 mL) water


To make sauce, finely chop and combine scallions, scotch bonnet peppers, and garlic. Add Pickapeppa and soy sauces, nutmeg, ginger, cinnamon, allspice, vinegar, salt, and water and blend. (These can also be ground in a food processor.) Rinse fish, pat dry, rub in juice from limes. Pat dry. Make a few slices in the skin of each fish and rub in jerk sauce on the inside and outside of fish. Place each fish on foil, then put sliced okra on top of> fish with a little butter. Wrap each fish in foil. Roast fish on barbecue or in oven at 350 F (180 C) for about 20 to 30 minutes. Serve inside the foil packets with extra jerk sauce on the side.

Dick Francis's Lemon Meringue Pie (Cayman Islands)
Although Dick Francis admits he's not much of a cook, he did share his favorite recipe for lemon meringue pie with Victoria. He confessed he loves to top it with runny cream. Literary Fact: Dick Francis was the Queen's favourite jockey before he became a famous mystery / adventure writer.

Dick Francis's Lemon Meringue Pie

3 tbsp (45 mL) cornstarch
1 1/4 cups (375 mL) warm water
juice of 1 lemon and grated rind
1 cup (250 mL) granulated sugar
1 cup (250 mL) water
3 eggs, separated
1 tsp (5 mL) vanilla
1 baked pie shell

Mix the cornstarch with sugar (except for three tablespoons), then add the beaten egg yolks, warm water, lemon juice, and rind. Cook over hot water until thick. Cool and pour into baked pie shell. Beat egg whites until stiff, adding three tablespoons (45 mL) of sugar and the vanilla. (One can put a pinch of cream of tartar in egg whites when one starts beating.) Brown in slow oven (350 F/180 C) for 10 minutes, turn off heat, and leave in oven with door open until cool. If you bring it out to room temperature too quickly, the egg whites are apt to fall.