Recipes

These recipes have all been featured in my blog posts:

Bajan Fish Cakes

Recipe courtesy of www.totallybarbados.com

You will need the following ingredients:

250g boneless salt fish
1 small onion finely chopped
3 cloves garlic finely chopped
1 tablespoon pepper sauce (optional)
185g flour
2 teaspoons baking powder
1 egg
125ml milk
125ml water
30g butter
2-3 finely chopped spring onions
Sprigs thyme, parsley, marjoram picked from the stems and finely chopped,
Freshly ground black pepper, white pepper and salt to taste

Place the salt fish in a saucepan of water. Bring to the boil for a few minutes, pour off the first set of water and bring it to the boil a second time in a fresh water for 1/2 hour. Check the saltiness of the fish. It should be salty but not overly so. If it is you may need to boil it up a third time.

Shred the salt fish with your fingers or a fork.

Put all of the ingredients in a mixing bowl and stir vigorously until a thick batter is formed.

Deep fry teaspoonfuls over a medium heat, until golden brown. Avoid the out side of the fish cakes burning before the middle is well cooked by carefully monitoring the heat.

Drain on absorbent kitchen paper.

Serve hot with Marie Rose Sauce or pepper sauce. 

Mississippi Mud Pie Cheesecake

(Recipe following later this weekend as soon as I can persuade Mum to write it down!)

Chicken Jambalaya

This one-pot favourite is filled with flavour and just right for family mealtimes.

Serves 4, Prep time: 10 mins, Cook time 40 mins

Ingredients

• 1 onion, finely chopped
• 450g chicken breast, cut into bite sized chunks
• 6 Quorn Sausages
• 1 red, 1 yellow and 1 green pepper, deseeded and chopped
• 2 tsb dried Thyme
• 400g can chopped tomatoes
• 250g long grain rice
• 450ml chicken stock
• salt and pepper

Method

1. Heat a large pan sprayed with low calorie cooking spray.  Add the onion and fry for 10 minutes to soften.  Stir in the chicken and Quorn sausages and carry on cooking over a medium heat for 10 minutes.

2. Add the peppers, thyme, chopped tomatoes, rice and stock and bring to the boil. Reduce to a simmer, cover and cook for 20 minutes, stirring occasionally.

3. Remove the pan from the heat and season to taste.  Leave the Jambalaya in the pan for a few minutes to soak up any remaining liquid. Serve, adding some freshly chopped parsley if you wish.