Ingredients

• 1/2 pound salted cod fish
• 1/4 cup vegetable oil
• 2 onions, chopped
• 3 tomatoes, chopped
• 2 red bell peppers, chopped
• 1 tablespoon lemon juice
• 1 pinch red pepper flakes
• 6 leaves lettuce
• 1 avocado - peeled, pitted and sliced

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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Ingredients

• 1 Can Coconut milk
• 1 Cup water
• 2 lbs pickled boneless mackerel
• 1 large onion, chopped
• 3 stalks escallion, chopped
• 3 tomatoes, chopped
• 1 Scotch Bonnet pepper
• 3 sprigs thyme

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.

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Ingredients

• 1 lb Callaloo or Spinach
• 12 Okras
• 12 cups water
• 1/2 lb salt beef
• 1/2 lb shin of beef
• 4 Cups water
• 1 Can of coconut milk
• 1/2 lb Yellow Yam (peeled)
• Crushed escallion
• Sliced hot peppers
• Black pepper

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

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Ingredients

• 4lbs (2 kg) pork chops or any other cut
• 2 oz (50g) pimento berries
• 6 stalks escallion, chopped
• 2-3 hot peppers, chopped, with or without seeds
• 4 fresh cinnamon leaves, chopped (or bay if cinnamon is not available)
• Salt
• Black pepper

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.

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• 2 grilled chicken breasts (seasoned with thyme, garlic, salt and pepper)
• 100ml Walkerswood Escoveitch Sauce for Fish
• Garnish: julienned strips of sweet pepper, mixed lettuces

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.

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• 1 whole fish (Tilapia or any fillets)
• 100ml Walkerswood Escoveitch Sauce
• 1 sprig Thyme, chopped
• 1 clove Garlic, chopped
• 1 onion, sliced in rings
• Flour to coat fish
• Salt and pepper to taste
• Oil for frying

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).

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• 2 c Flour
• 1/4 ts Salt
• 1/4 c Solid shortening
• 1/4 c (1/2 stick) margarine
• 1/3 c Cold water
• 2 tb Margarine
• 1 Small white onion,Finely chopped
• 1/4 ts Chopped Scotch Bonnet pepper
• 1/2 lb Lean ground beef
• 1/2 ts Salt
• 1/2 ts Freshly groun black pepper
• 1/2 ts Curry powder
• 1/2 ts Dried thyme
• 1/4 c Breadcrumbs
• 1/4 c Beef or chicken stock
• 1 Egg, beaten
• 1/4 c Water

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.

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• 1 lb Chicken breast (or any other part of the chicken)
• 2 tbsp soy sauce
• 2 tbsp oyster sauce
• 1/2 tsp salt
• 3 garlic cloves - minced
• 2 ginger slices - minced
• 10-15 dried chinese mushrooms
• 2 stalks scallion - chopped

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.

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• 3-4 lbs of chicken
• 2 limes
• 3 cloves garlic
• 2 stalks escallion
• 3 tbsp curry
• Thyme
• Scotch bonnet pepper
• A pinch of pimiento
• 2 tsp salt
• 2 tbsp oil
• medium irish potatoes
• 2 cups water

Preparation:

1. Cut chicken in small pieces.
2. Juice limes in water.
3. Wash chicken in the limed water.
4. Season chicken with Garlic, Escallion and Thyme.
5. Pour oil in frying pan and add curry to pan with oil and allow to brown.
6. To the curry, add 1/2 cup water and mix.
7. Add chicken to pot and stir.

Turn down flame and add the remaining water gradually.
Add scotch bonnet pepper to your liking.

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