The following is a recipe from the Golden Rock Inn, which is still in business, in Nevis. The recipe was obtained from the Nevis Great House Cookbook found during one of our stays on nearby Montserrat.
The Golden Rock Inn
A massive 17th Century-style Four-Poster Bed, reputed to be the largest on the island, dominates the impressive Honeymoon Room in the original cut-stone Sugar Mill at Golden Rock, whilst the immaculately restored 1805 Long-House Building has a rare and impressive barrel-vaulted ceiling. Elsewhere on the estate which is run by Pam Barry, a direct descendent of Edward Huggins who built Golden Rock, Mother Nature has run riot over the stone walls that line the undulating main drive and around the delicately pastel-coloured Cottages that provide the extremely comfortable accommodations, close to the many charming walking paths at the Rain Forest’s edge.
The West Indian decoration style, with handmade grass rugs, fine mahogany and cane furniture, pastel portraits and pictures of Caribbean village scenes, blends superbly with the many original cut-stone features still in evidence at Golden Rock.
Ingredients
- 1 breadfruit
- 1/2 pint white sauce
- 2 eggs
- 1/4 lb cheddar cheese, grated
- 1 tin pineapple chunks
- salt & pepper to taste
- seasonings, chopped
Instructions
- Quarter and boil breadfruit until soft. Allow to cool.
- Peel off the skin, remove the seed centre.
- Prepare the sauce and add 1/4 of the grated cheese.
- Remove from heat and add the seasonings and eggs.
- Combine bread-fruit, pineapple and sauce.
- Pour into greased casserole dish.
- Sprinkle the top with the remaining cheese and bread-crumbs.
- Bake 20 or 30 minutes in a hot oven about 375 F until golden brown.
- Serve hot.
Recipe from
Nevis Great House Cookbook
Image courtesy of www.campbells.com
Image courtesy of FitFoodieFinds.com
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