FRIED SHARK
Serves 4
1 lb. shark, cut in serving pieces
2 tbsp. organic lime juice
2 tbsp. minced organic green seasoning
2 tsp. minced organic garlic
1 tsp. sea salt
½ tsp. organic pepper sauce
½ cup organic flour seasoned with sea salt and organic pepper
½ cup organic oil for frying
METHOD
1. Wash shark with lime juice and water or few times to
remove any fresh odour.
2. Season well with green seasoning, garlic, salt and
pepper sauce; leave to marinate for a few hours.
3. Coat fish in seasoned flour and fry a few pieces at a
time in a hot oil.
4. Shake pan to prevent sticking and cook on each side
for 10 minutes according to thickness.
5. Drain thoroughly and place on kitchen paper to
absorb any fat.
6. Serve with bake or hops and pepper sauce.
FLOAT (FRIED BAKE)
Serves 8
4 cups organic flour
1½ tsp. sea salt
4 tsp. organic baking powder
1½ cups water (approx.)
1 cup vegetable oil for deep frying
METHOD
1. Sift flour, salt and baking powder.
2. Add enough water to make a soft dough.
3. Knead for about 10 minutes leave to rest for ½ hour or more.
4. Cut in pieces and roll each piece to 5”-6” in diameter and ¼ ” thick.
5. Fry in hot oil, turn once and fry until brown.
Drain on kitchen paper.
Stewed Cabbage
Serves 6-8
1 large red pepper sliced
1 large carrot coarsely shredded
1 medium cabbage coarsely shredded
¼ cup chopped onion
4 cloves garlic
1 tbsp. oil
½ cup water
1 teaspoon salt black pepper to taste
METHOD
1. Heat oil and sauté onion till golden brown.
2. Add cabbage and saute for 5 minutes.
3. Add water to cabbage brig to a boil
4. Reduce heat, cover and simmer for 10 minutes.
5. Add carrots and red pepper and let cook for 15 minutes or until carrot is soft and tender.
PEPPER SAUCE
Serves 32
12 hot peppers (red, yellow, green)
4-5 cloves garlic
½ cup vinegar or lime juice or half and half
½ cup peeled, chopped green pawpaw
2-3 tsp. salt
2 tsp. prepared mustard or dry mustard
METHOD
1. Combine all ingredients in an electric blender.
2. Process at puree for a minute until well blended.
N.B. Leave out green pawpaw and mustard if preferred
TAMARIND DIP
Makes approx. 1 cup
2/3 cup shelled tamarind
11/2 cups water
1/3 cup granulated sugar
11/2 tsp. salt
1 tsp. minced garlic
1 tsp. finely chopped chadon beni (cilantro)
1/2-1 tsp. hot pepper, finely chopped
METHOD
1. Combine tamarind and water and bring to the boil; remove from heat and allow to cool slightly.
2. Crush tamarind mixture to release pulp, seeds and covering of seeds. Discard seeds and fibre from seeds.
3. Return tamarind mixture to heat and add sugar, salt, garlic, chadon beni and hot pepper until sugar and salt are dissolved.
N.B. Thicken with cornflour if necessary.
|
