Barbadian chefs prepare a range of dishes for all palates

BARBADOS HAS finished the team competition at the 2017 Taste of the Caribbean Competition in Miami.

Out of a mystery basket, they had three dishes to prepare and have put a range of tastes and flavours before the judges from the savoury to the sweet.

For the starter, the team rolled out curry chicken and spiced plantain roulade, roasted bell pepper coconut sauce and piña colada crumble.

This was followed by a main course of herb coated Bajan rubbed certified Angus inside skirt medallion, Bajan seasoned pork sausage, aromatic sweet potato with smoked herring, curry cream cheese stuffing, spicy beef gravy, eggplant churney, pumpkin ginger brulee and spinach coral tuille.

For those who like it sweet, dessert comprised nut dusted molasses chocolate pop, sorrel pipette, cinnamon crusted choux filled with rum and raisin cream, passion fruit cilantro gel, citrus coconut cream and guava gelle.

Individual members of the team will also be going after honours in the annual competition. (NS)

Starter

Main course

Dessert