John Myers
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Caribbean Noodle Salad …
The perfect caribbean noodle salad … recipe with a picture and simple step-by-step instructions.
Caribbean noodle salad …
- 50 g Farfalle
- Salt
- 2 tablespoon Green frozen peas
- 25 g Leek
- 1 disc Pineapple canned
- 2 tablespoon Greek yogurt
- 2 tablespoon Pineapple juice
- 0,5 teaspoon Freshly squeezed lemon juice
- Salt, pepper, sugar, curry
… coconut turkey sticks …
- 60 g Turkey schnitzel
- 1 Egg
- Pepper and salt
- Desiccated coconut
- Fat for frying
and pineapple wrapped in coconut
- 1 disc Pineapple canned
- Butter
Serving
- Pineapple canned
- Blanched peas
- Leek
Caribbean noodle salad
- Cook the noodles in boiling salted water until they are firm to the bite. Drain and drain. Let the peas thaw a little. Clean the leek (only the light green), cut into small pieces and wash. Blanch the peas and leek for 2 minutes each. Drain and drain. Cut the pineapple into pieces.
- Mix the pasta with the peas, leek and pineapple. Mix the yoghurt with the pineapple and lemon juice. Season to taste with salt, pepper, sugar and curry. Add to the pasta. Mix everything well. Put in a cool place and let it steep for about half an hour.
… Kokos – Puten – Sticks …
- Wash the meat, dry it and cut into slightly wider strips. Whisk the egg with pepper and salt. Put the coconut flakes on a plate.
- Heat the fat in a pan. Pull the meat through the egg, roll in desiccated coconut and fry in the hot fat.
and pineapple wrapped in coconut
- Drain the pineapple and dry it with kitchen paper. Quarters. Also pull through the egg, roll in desiccated coconut and fry in hot butter.
Serving
- Remove excess fat from meat and pineapple on kitchen paper. Arrange on a plate with the pasta salad. Serve with pineapple, peas and leek (or as the mood takes you).
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