Caribbean flavours-recipes from Taste of Summer27 Jul
Jerk salmon recipe
4 Salmon fillets
50g Onion
½ Red Chillies
20g Fresh ginger
¼ tsp Ground allspice –
5g Fresh thyme leaves
5tsp Fresh ground pepper
20ml White wine vinegar
20ml Dark soya sauce
50g Onion
½ Red Chillies
20g Fresh ginger
¼ tsp Ground allspice –
5g Fresh thyme leaves
5tsp Fresh ground pepper
20ml White wine vinegar
20ml Dark soya sauce
Method
Finely chop or grate the ginger
Put all the ingredients in a food processor and process until smooth
Remove the skin from the salmon fillets. Place salmon into a dish
Pour over the marinade and leave in the dish for 20 Minutes
Barbecue or cook in a griddle pan for fifteen or twenty minutes, basting with the marinade while cooking.
Finely chop or grate the ginger
Put all the ingredients in a food processor and process until smooth
Remove the skin from the salmon fillets. Place salmon into a dish
Pour over the marinade and leave in the dish for 20 Minutes
Barbecue or cook in a griddle pan for fifteen or twenty minutes, basting with the marinade while cooking.
Ceviche of seabass – two portions
This fish dish has wonderful flavours and the fish marinades and the flesh cooks in the marinade
Ingredients
1 Medium sea Bass
5g Fresh Coriander
2 Limes juiced
1 Shallot finely chopped
1 Medium sea Bass
5g Fresh Coriander
2 Limes juiced
1 Shallot finely chopped
Method
Fillet the sea bass, then as thinly as possible slice the flesh; a long, thin sharp knife will make this easier.
Lay the strips over a large platter. Mix together the lime juice, shallot and chilli, season.
Pour over the fish, cover and leave to marinate for an hour in the fridge, the acid in the lime juice will ‘cook’ the fish
Just before serving, scatter with coriander.
Fillet the sea bass, then as thinly as possible slice the flesh; a long, thin sharp knife will make this easier.
Lay the strips over a large platter. Mix together the lime juice, shallot and chilli, season.
Pour over the fish, cover and leave to marinate for an hour in the fridge, the acid in the lime juice will ‘cook’ the fish
Just before serving, scatter with coriander.
Beans and Rice – 4 portions
Ingredients
250g tin or 125g dried Black-eyed beans
Sprig of thyme
1 litre Boiling water
Can coconut cream
500g long grain easy cook rice
250g tin or 125g dried Black-eyed beans
Sprig of thyme
1 litre Boiling water
Can coconut cream
500g long grain easy cook rice
Method
Put the beans and thyme into a sauce pan (never salt pulse vegetables as it hardens the Protein layer) and boil vigorously until cooked (you could use tinned beans if necessary)
Put the rice into boiling salted water until cooked
Combine the rice and beans, add coconut cream to taste.
Put the beans and thyme into a sauce pan (never salt pulse vegetables as it hardens the Protein layer) and boil vigorously until cooked (you could use tinned beans if necessary)
Put the rice into boiling salted water until cooked
Combine the rice and beans, add coconut cream to taste.
Thanks to Richard for providing us with some Caribbean sunshine and flavours!
Fish supplied by Steve at www.freshfishtogo.co.uk Other ingredients supplied by Daily Bread www.dailybread.co.uk
