Prep Time: approx. 15 Minutes. Cook Time: approx. 30 Minutes. Original recipe makes 4 servings. Recipe has been scaled to make 4 servings.
Ingredients
Directions 1 To remove excess salt from the fish, bring the fish to a boil in a large pot of water. Drain the water, and repeat the process. Drain the fish, flake, and press liquid out.
2 In a large skillet, saute oil, onions, tomatoes, and peppers for 2 minutes. Mix in flaked saltfish, lemon juice, and hot pepper. Cook mixture at a low heat until the moisture has almost completely evaporated.
3 Pile the mixture into the center of a serving dish, and arrange lettuce and avocado around it.
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Serves: 4-5
Soak the mackerel in a pot of water overnight to remove most of the salt. If the mackerel is still very salty, boil in water for 20 minutes. Drain mackerel and cut into small pieces.
Boil the coconut milk and water in a heavy frying until it looks like curdled custard and oil. Add the mackerel, cover and cook for 12 minutes on medium heat. Stir in the onion, garlic, escallion, tomatoes, scotch bonnet pepper and thyme. Lower the heat and simmer for 10 more minutes.
Best served with boiled green bananas and dumplings.
Serves: 4 - 6
Wash the callaloo then chop finely. Boil in water with the salt beef and shin of beef until beef is tender, usually about 2 hours. Add the coconut milk, yam, escallion, hot peppers, and black pepper. Add water if necessary. Simmer for 30 minutes. Soup should be thick in consistency
Wash and dry the pork. Heat the pimento berries in a small frying pan, stirring them for 5 minutes, then put them in a mortar and pound them until they are powdery. Add the escallion, hot peppers, cinnamon or bay leaves, salt and peppers. Pound these together until you have a thick paste. Rub the paste all over the pork and leave it for at least 2 hours or overnight in the refrigerator.
When you are ready to cook, place the seasoned meat on the grill of a barbecue or coalpot. Lift the grill to the highest notch on the barbecue and gently cook the meat over charcoal made from burning green pimento wood. Alternatively use normal charcoal and from time to time throw in some pimento berries. This will give the meat the required aroma. Turn the meat over when one side is done. The pork should be ready in an hour.
Ingredients:
Pre-cooked chicken is ideal for this dish.
Warm Escoveitch Sauce and pour over chicken. Chill. When cold, slice chicken and serve on salad.
Serves 2.
Directions Season fish with thyme, garlic, salt & pepper. Heat oil in large skillet. Dust fish with flour and fry. Warm onion rings and Escoveitch Sauce (included pickled pieces) in a saucepan. Pour sauce over fish. Serve hot or cold - traditionally with “Bammies” (Cassava cakes).
Preparation: 1. Sift the flour and salt into a large bowl. Cut in the shortening and margarine until crumbly. Add the cold water to make a stiff dough. Lightly flour a wooden cutting board and roll out the dough until about 1/8 inch thick. Cut out 8 inch circles. Cover with wax paper or damp cloth until ready to use.
2. In a heavy skillet, melt the margarine and saute the onion and Scotch Bonnet Pepper until they become limp. Add the ground beef, salt, pepper, curry powder and thyme and mix well. Brown the meat for about 10 minutes, stirring occasionaly.
3. Add the breadcrumbs and stock and combine all the ingredients well. Cover the skillet and simmer for about 10 to 15 minutes, stirring occasionally. When all the liquids have been absorbed, the filling is ready. It should be moist but not watery. Remove the skillet from the stove and preheat oven to 400 degrees F.
4. Uncover the dough circles and place 2 to 3 tablespoons of filling on half of each. Moisten the edges of the dough with water and fold the dough circle over the meat filling. Pinch the edges closed with a fork. Lightly brush the pastry with a mixture of the egg and water. Bake on a lightly greased baking sheet for 30 to 40 minutes or until the pastry is golden brown.
Serving Size:: 10 patties.
Preparation: Chop chicken into bite-size pieces. Take the seasoning and rub the chicken with it. Heat frying pan with sesame seed oil and 1 garlic clove.
Add chicken and stir-fry for 20 minutes. Add mushrooms, cover pan and let cook on a low fire for 15-20 minutes.
Serves 4 - 5 people. Served best with white rice.
