The Farm

Anguillian Cooking Class | $120 Per Person

Aurora Anguilla would like to offer an experience of a lifetime, a chance to share in the creation of a traditional Anguillian lunch. Come and develop a special connection to the island as you embark on a farm-to-table journey where we will gather the harvest from our farms to create a delicious local meal.

At The Table

BREAD

LOCAL JOHNNY CAKE

SALAD

PIÑA COLADA SALAD

kale, mango, lime dressing

MAINS

TRADITIONAL

CURRY BRAISED BUTTERNUT SQUASH

CILANTRO COCONUT RICE

Optional protein additions: Fish | Chicken | Lobster | Goat

Local Johnny Cake Recipe

INGREDIENTS 250 g – all-purpose flour 10 g baking powder 3 g tsp sugar 1 g salt 50 g butter 177 g warm water 1.5 g yeast

EQUIPMENT 1 – large bowl 1 – wooden spoon 1 – electronic scale 1 – fine sieve measuring spoons

1. Using a sieve over a large bowl, sift together flour, baking powder, instant yeast, sugar, and salt.

2. Add the butter and, using your fingertips, work it into the flour mixture to form pea-sized pieces. While stirring with a wooden spoon, slowly add water in a stream until the flour starts to leave the bowl’s sides.

3. When the dough is soft but not sticky, transfer it to a lightly floured work surface and knead for 2 mins until a ball is formed.

4. Make 4 balls of 50 grams and knead into discs of ½ ‘’ thickness. Fry at 350 f for 3 mins each side or until golden brown.

Piña Colada Salad Recipe

DRESSING 1 ½ cup coconut milk 3 tbs lime juice 2 tbs grapeseed oil ¼ teaspoon salt 2 tsp – honey 2 tbs plain yogurt 1 cup pineapple juice ⅛ teaspoon salt

SALAD 2 cup–kale ¼ cucumber diced (center removed) ½ mango(diced) ¼ cup cherry tomato

EQUIPMENT 1 – blender 1 – lime juicer 1 – micro-plane measuring cup measuring spoons

1. To create the dressing add the coconut milk , lime juice, honey, salt into a blender. Put the lid on and blend. With the motor running, stream olive oil and blend until smooth.

2. Stop and taste, adjust with a little more salt or honey, if desired.

3. In a medium bowl add in all salad ingredients and toss with salad dressing.

4. Mix thoroughly to ensure fully coating the salad.

How To Prepare Meat

INGREDIENTS 2lb chicken (or other protein) 2 tbs salt 1 tbs pepper 2 – thyme sprigs chopped 3 tbs curry powder

EQUIPMENT 1 – medium mixing bowl 1 – pair gloves 1 – medium pot 1 – cooking spoon

TO COOK 2 tbs olive oil 1 medium onion diced 1 large bell pepper diced 6 thyme sprigs 1/4 cup chopped green onion 4 cloves garlic chopped 1tbs chopped ginger 2 tbs curry powder 1 cup coconut milk (substitution – use only chicken broth or water as an alternative) 1 lb. Idaho potatoes diced 1 large carrot peeled and chopped 1 tbs sugar salt and pepper to taste

To Marinade Chicken

1. Cut up the chicken and add it to a mixing bowl. Rub the chicken pieces with curry powder, thyme, and salt and pepper to taste. 

2. Heat the oil in a large pot over medium-high heat brown the sugar to a golden-brown color (do not let burn as this would make it bitter) add meat and coat by constantly stirring to allow greater caramelization followed by vegetables and stock. Bring to a boil and simmer for 20 mins or until tender.

Coconut Lime Rice

INGREDIENTS 1 cup rice 1 tbs butter ¾ cup water 1 cup canned coconut milk (full fat chokoah brand) 1 lime (zested and juiced) ¼ teaspoon salt 2-3 tablespoons chopped fresh cilantro

EQUIPMENT 1 – strainer 1 – cooking spoon 1 – medium pot measuring spoons measuring cup

1. Using a mesh strainer, rinse the rice under cold water until the water runs clear (or mostly clear). Drain.

2. Heat a saucepan over medium heat 1 cup of coconut milk to pot reduce until broken.

3. Add the rice, stirring to coat with the coconut fat and, cook for 2-3 minutes to toast.

4. Add the water, coconut milk, lime zest, and salt. Stir to combine.

5. Bring to a simmer. Cover and reduce the heat to medium-low. Cook for 12-15 minutes until the liquid is absorbed and the rice is tender.

6. Add the lime juice and cilantro. Toss to combine and fluff with a fork. Serve.

Coconut Lime Rice

INGREDIENTS 5 cup – water 2 tbs – salt 2 tbs – sugar 2 – thyme sprigs 15 g – butter

EQUIPMENT 1 – medium pot 1 – slotted spoon 1 – non-stick pan 1 – rubber spatula

INSTRUCTIONS

1. In the medium pot of water combine salt and sugar and bring to a boil.

2. Add the butternut squash medallions and cook for 10 mins or until soft but still firm to pressure.

3. Remove and cool.

4. In nonstick pot over medium fire add butter, thyme and garlic followed by butternut squash.

5. Cook until golden brown on both sides while basting with the butter.

Glossary

Knead – to fold flour over into a ball several times until the gluten in the flour has stretched and holds together.

Stream – to pour a steady amount of liquid to ensure emulsion.

Emulsion – is a mixture of two or more liquids that are normally unmixable or unbendable.

To Brown sugar – to cook the sugar to a light brown / caramel color careful not to let to a burn stage.

Caramelization – to ensure a color of all the product in pot.

Breaking the coconut milk – to add to the pot and reduce until the fat and the oil has separated in the pot.

Simmer – stay just below boiling point while bubbling gently.

Braising – fry food lightly and then stew it slowly in a pot.

Basting – pour fat or juices over meat during cooking in order to keep it moist.