Fish

FISH FRITTERS

Ingredients:

½ lb dried salt fish or 2 lrg fresh boneless fish fillet
2   blades eschallot

Pepper to taste
1 egg
½ pint milk
2 oz flour
¼ tsp baking powder
Oil

Preparation:

Sift flour and baking powder into a bowl.  Add the egg and milk. Stir properly until there are no lumps, then beat well for 5 minutes, and leave to stand.
While it is standing, thoroughly scald the fish, then bone, skin and pound or flake it.
Chop the eschallot very finely.
Mix the fish and seasonings together. Add to the batter. Drop by the spoonful into smoking hot oil.
Turn as required and cook until golden brown -- about 2 to 3 minutes.
Note: Fresh cooked fish may be used instead of salt fish, and in this case, add half teaspoon of salt. Add all of the ingredients into food processor. Process until well combined, shape into patties and drop into smoking hot oil.

FISH FILLET IN WINE

Ingredients

2 lb fish fillets
1 cup dry white wine

1 small onion, chopped
¾ cup sliced mushrooms, if desired
Salt and freshly ground black pepper to taste
2 tbsp white sauce
¼ cup cream
1 tbsp butter or margarine
1 tbsp chopped eschallot
1 tbsp chopped parsley

Preparation:

Preheat the oven to moderate (350°F).
Butter a baking dish. Add the eschallots and mushrooms on the bottom of the dish and sprinkle with salt and pepper.
Arrange fish on top, add the wine and cover with buttered waxed paper or foil.
Bake until the fish flakes easily when tested with a fork.
Drain the juices from the baking dish into a saucepan. Cook over a moderately high heat until reduced to about half.
Add the white sauce and cream and cook until sauce has thickened, rotating the pan all the time.
Pour the sauce over the fillets and garnish with the chopped eschallot and parsley.

FISH CAKES


Ingredients

½ lb  fish

¼ to ½ lb yams
½ oz margarine
1 tbsp chopped eschallot and celery
Pepper and salt
Lemon juice
Pinch of nutmeg

1 egg (for coating)
1 egg (to bind)
Dried bread crumbs
Preparation

Steam and remove the skin and bones from the fish and break up the remainder finely.
Boil and mash the yam, add to fish with eschallot, celery, salt, pepper, lemon juice and nutmeg.
Add margarine to the mixture, with enough egg to bind it together.
Coat mixture on a floured board. Cut into 6 equal portions.
Reshape the slices into neat, flat, round cakes.
Coat the cakes with the beaten egg or batter and dried bread crumbs.
Fry in oil and drain well when golden brown.
Serve garnished with fried parsley.

Ingredients

1 fish or fish head, about ¾ lb

1 qt cold water
1 onion
2 tbsp butter
1 lb root vegetables
½ tsp salt
¼ tsp black pepper
Eschallot, celery
1 clove

Juice of lemon or vinegar
Preparation:

Coarsely chop up the onion, eschallot and celery and lightly fry together in the butter. Avoid browning and use a cover if necessary.
Clean with lemon juice or vinegar fish or fish head and add, water and salt. Heat to boiling.
Skim and add the vegetables, previously peeled, washed and diced. Add the clove, reduce the heat and simmer for 30 - 40 minutes.
Remove the fish, separate the flesh from the bone, return the flesh to the broth and reheat.
Remove the fish head, if used, and serve it separately, if desired.
Garnish with chopped parsley and serve hot.

Porridges

Most of us do not like using porridge but with these quick, fun,tasty and simple recipes. I assure you that you will be whipping up these treat for a satifying experience.

OATMEAL PORRIDGE

Ingredients

1 cup rolled oats
2 1/2 cups water

1 teaspoon salt
1 tablespoon white sugar
2 bananas, sliced
1 pinch ground cinnamon
1/2 cup cold milk (optional)
Directions

In a saucepan, combine the oats, water, salt, sugar, bananas and cinnamon. Bring to a boil, then reduce heat to low, and simmer until the liquid has been absorbed, stirring frequently. Pour into bowls, and top each with a splash of cold milk.

CORNMEAL PORRIDGE

Ingredients:

1/2 cup cornmeal (finely ground)
2 1/2 cups water (divided)

1 (3-inch) cinnamon stick
Sugar and milk to taste
Preparation:

Add cornmeal to a bowl. Pour in 1/2 cup water and let soak for 5 minutes.
While the cornmeal is soaking, add the remaining 2 cups of water to a sauce pot along with the cinnamon stick. Cover and bring to a boil.
Pour in soaked cornmeal as well as any liquid in the bowl, to the boiling water. Lower the heat to simmer and whisk to avoid lumps.
Cook covered for 15 - 20 minutes.
Remove the pot from the heat, sweeten with sugar and milk to taste, stirring until fully incorporated. Try some grated chocolate on top of this yummy....

SAGO PORRIDGE

Ingredients:

1/2 cup sago
2 1/2 cups water, divided

1 (3-inch) cinnamon stick (or gently bruise 2 green cardamom pods)
Sugar and milk to taste
Preparation:

Soak sage with 1/2 cup water for 4 minutes.

While the Sago is soaking, add 2 cups of water along with the cinnamon stick (or cardamom) to a saucepan. Cover and bring to a boil.

Add soaked Sago along with any residual soaking liquid to the boiling water. Stir.

Lower the heat to low, cover pot and let simmer for 6 minutes or until the Sago is translucent.

Remove from heat, sweeten with sugar and milk to taste.

Oil Roti

Now i know this recipe requires a lot more than the sada roti recipe, but you will enjoy the end results.

ROTI (oil)

Ingredients:

8 cups (2 lbs/1 kg) all-purpose flour
1 tbsp baking powder

½ tsp salt
2 to 2.5 cups water
 1 cup vegetable oil and/or melted ghee

Directions:
Sift flour, baking powder, and salt into a large bowl. Add water and mix to form a soft dough, using a little extra water if necessary. Knead dough smooth and elastic (the better kneaded, the better the roti). Cover and let rest for one hour, or until risen to double its size.

Divide dough into 8 equal parts and shape into smooth balls. On a floured surface, roll out the balls to a circle of about 5 to 6 inches. Place a teaspoon of oil/ghee in the center and spread almost to the edges using the back of the spoon. Cut a line from middle point to edge. Pick up the cut edge and roll it clockwise into a cone shape. When you have nearly reached the end of the cone, stretch remaining piece of dough under the back of the cone and firmly press into the base. Place back on work surface, press down and reshape into a ball. Continue with the remaining dough, then let sit for 20 minutes.

Flour your work surface. Heat a large frying pan or tawa over medium heat. Roll a ball of oiled dough out to form a circle an eighth of an inch thick and about 6 to 7 inches in diameter. Place on tawa and cook for 2 to 3 minutes or until the surface begins to bubble and rise. Turn the roti and spread a teaspoon of oil over the entire surface and repeat. Cook both sides until lightly grilled.

After each roti cooks, turn it onto a plate. Hold cooked roti in one hand and let go, catching it with a clapping motion with both hands. Do this two times to separate the layers (use a towel if hot). Keep warm on a plate lined and covered with cloth until service.

Sada Roti

SADA ROTI

Ingredients:

4 cups (1 lbs/500 g) all-purpose flour
4 tsp baking powder

½ tsp salt
~1 2/3 cups water

Directions:
Sift flour, baking powder, and salt into a mixing bowl. Add water and mix to form a soft dough, adding a little extra water if necessary. Knead dough until smooth and elastic. Cover and let rest 15 minutes.

Divide dough into 8 equal parts and shape into smooth balls. Let rest another 10 minutes. Flour a work surface in the meantime and heat a frying pan or tawa over medium heat. When the dough is rested, roll each ball into a circle about ¼ inch thick, making sure to roll right over the edges.

Cook on both sides until lightly golden. If you are using a frying pan, move the pan halfway off the heat, lift roti out of the pan with a spatula (resting the roti on part of the pan), and toast the edges of the roti over medium low heat, turning regularly so it does not burn. Each roti should puff up slightly. Stack roti on a plate, covering the stack as each one is cooked. Serve warm.

Boiled Corn

BOILED CORN

Ingredients:

1 cup fresh coconut milk
1 cup of water

Salt to taste
Lots of freshly ground black pepper to taste
Minced hot pepper to taste
4 sprigs fresh thyme
6 ears young corn
Preparation:

Add all the ingredients except the corn, to a large pot and place on medium heat. Stir to mix and dissolve the salt.
Cut each ear of corn in half.
Add the cut corn to the pot with the coconut milk mixture. Turn the heat to high, cover the pot and bring to a boil. Once the pot comes to a boil, remove the lid and let continue to cook on high heat until all the liquid has been absorbed and the coconut milk cracks (this is indicated by small bits of white curds from the coconut milk).
Serve warm or at room temperature.

Guyanese Pepperpot

This is a to die for christmas special in Guyana, though it is becoming popular during the year being offered at most restaurants and food spots. This dish can be prepared with a variety of meats. Enjoy!

Recipes
INGREDIENTS:

1 lb stewing beef or 1 lb beef brisket
1 lb pork, trotters (or cow's heels) (optional)
1/2 lb pigs tail (optional)
1/2 cup amerindian seasoning (cassareep)
1 red hot pepper
1 cinnamon stick (1 in x 1 in)
1 ounce sugar
salt
2 stalks basil
1 bunch fine fresh thyme
1 large chopped onion
3 chopped garlic cloves
Directions:

1. Soak pig tails and scald. 
2. Cook cow heel or trotters in covered pan with water to boil. 
3. Skim .
4. When half tender add all the other meats hot water to cover 
5. Add all other ingredients and simmer gently for about one hour until meat is tender. 
6. Adjust flavor with salt and sugar. 
7. Note: This dish develops flavor when left over a period of days. If left unrefrigerated, it must be reheated to a boil every day. 
8. Pepperpot is popularly served with dense bread and butter, though it is equally as good with rice or roti .
9. *Serving sizes are a guess on my part

Caribbean Fruit Juices

PASSION FRUIT JUICE               
Ingredients:
 Servings:
 2 Units: US | Metric 2 teaspoons sugar 3 medium passion fruit, 4 1/2 cups water ,1 lemon juice of 
 Directions:
  Cut the fruits into half and scoop out the inside on a plate.
  Put in a blender along with the remaining ingredients, except the lemon juice, and process until smooth.

  Strain and add lemon juice. 4 Serve chilled over ice cubes in tall glasses on a hot sunny afternoon!

PAWPAW JUICE

Directions:
1 medium ripe pawpaw, peeled
150 g sugar
5 tablespoons powdered milk or 1 glass fresh milk

3 glasses water
Remove the seeds of the papaw.
Put it in a blender.
Add the remaining ingredients, blend well and serve cold.

GREEN MANGO DRINK

Green Mango Drink

3 cups green mango peel and diced, about 1 large mango (discard the seed)

4 cups water
Juice of 2 limes
1 recipe simple syrup*

Simple Syrup
1 cup sugar
1 cup water

To make the simple syrup: Place ingredients in a small pot and heat until sugar has dissolved. Remove from heat and set aside to cool.

To make Mango Drink: Place diced mango and water in a blender and puree. When the mango is finely pureed, place a large strainer over a large pitcher and pour the pureed mango into the strainer to separate the liquid from the pulp. Stir the pulp with a spoon until all of the liquid is removed, then discard the pulp. Next add the simple syrup and lime juice and stir to combine. Place in a refrigerator until cold, then serve.

GINGER BEER

crushed
peel of a medium lime

1/3 cup fresh strained lime juice
1/2 cup of sugar
3 3/4 cups of boiling water
1 teaspoon active dry yeast
1/4 cup lukewarm water

* Starting one week ahead, combine the ginger,lime peel,lime juice and sugar in a large bowl, and pour boiling water over mixture. Stir until the sugar dissolves completely, let it cool to room temperature.

* In a small bowl, sprinkle the yeast over lukewarm water. Let stand for 2 or 3 minutes, then stir to dissolve the yeast completely. Set this small bowl in a warm, draft free place for about 5 minutes, or until mixture begins to bubble and double in volume.

* Add the yeast to the ginger mixture and stir

* Cover the bowl tightly with foil or plastic wrap, and place it in a warm, draft free place. Let the mixture ferment for a week, stirring every other day. After a week it will be mildly carbonated.

* Strain the ginger beer through a fine sieve, using a funnel, pour the liquid into a glass bottle and cork tightly.

* Let the beer ferment at room temperature for an additional 3 or 4 days, then serve over ice……

WATERMELON JUICE


Watermelon Juice
2 cups chopped seeded watermelons
1 cup crushed ice

2 teaspoons honey
1/4 teaspoon black pepper
fresh mint (optional garnish)
Combine watermelon, ice, honey, and black pepper in a blender.
Blend until smooth.
Garnish with mint.
Serve chilled.
Stir well before serving.

CHERRY JUICE

Ingredients
1 pound sour cherries, washed and pitted
2 pounds sugar
1/2 pint water

Sparkling water
Directions
Place the cherries in a saucepan off the stove, pour the sugar over the top and let them sit for 2 hours. Add the water, and stir to mix the cherries, sugar and water together until the sugar dissolves.

Bring the cherry mixture to a boil, reduce the heat and simmer for 15 minutes. Strain liquid into another pan, pressing cherries with a spoon to extract all the liquid, and discard the cherries. Simmer the liquid over low heat until it is syrupy and coats the back of a spoon. Remove from heat and let cool. Pour syrup in a jar and store in the refrigerator.

To serve, place 1 to 2 tablespoons of syrup in each glass, fill glasses with chilled sparkling water and stir to mix.

LEMONADE

Ingredients
2 cups sugar
1 cup hot water
2 cups fresh lemon juice

1 gallon cold water
1 lemon, sliced
Mint sprigs, for garnish
Directions
In a 1 gallon container, place sugar and hot water, and stir until sugar dissolves. Add lemon juice and cold water to render 1 gallon. Stir until well mixed. Pour lemonade over glasses of ice, squeeze slice of lemon on top of each, and garnish with a sprig of mint.