Escoveitch is a traditional Caribbean pickle sauce that was once brought to the islands by the spanish. This sauce gives a tart, spicy, hot combination of vinegar, pimento, scotch bonnet peppers, garlic, onions & thyme to the fish.
This recipe gives you fried battered fish with a veggie salsa on top. Scrummy with Rice & Peas, Bammies (cassava cakes) or hard dough bread.
- 1kg whole fresh snapper, scaled gutted and cleaned
- 1 lime
- salt and pepper
- 1/2 cup flour, for coating
- vegetable oil for frying
For Pickle Dressing:
- 1 cho cho (christophene) or cucumber, cut into strips
- 2 onions, sliced
- 2 scotch bonnet peppers, deseeded and sliced
- 1 jar Walkerswood Escoveitch Pickle Sauce
- Rub fish with lime and rinse.
- Season well with salt pepper and coat with flour.
- Heat oil in a frying pan until it smokes slightly, then fry fish on both sides until golden brown.
- Arrange in a deep bowl.
- Meanwhile place the pickle ingredients in a saucepan, bring to boil and simmer for 2 minutes.
- Remove from heat and pour over fish.
- Allow to marinate for 10 mins before serving.
This is the national dish of Jamaica, often called the Jamaican Coat of Arms. It doesn’t sound too tasty, but as with everything else I say don’t knock it until you’ve tried it…
Fresh ackee is something I’ve never seen in the UK (which doesn’t mean we can’t get it here!) but luckily you can get it canned. Well-prepared ackee has the texture of scrambled eggs, and should not be overcooked or mashed.
- 1kg salted cod, boil to remove salt
- 2tbsp cooking oil
- 1 onion, chopped
- 2 stalks escallion, chopped
- 0,5 Scotch Bonnet pepper, deseeded and chopped
- 2 cloves garlic
- 1tsp fresh thyme, chopped
- 2 tomatoes, chopped
- 2 cans of ackees, drained
- salt and pepper to taste
- Heat oil in a large frying pan, add onion, escallion, hot pepper and garlic.
- Fry over low heat until onion is transparent, then add fresh thyme.
- Add saltfish and fry, stirring constantly for 3 minutes, then add tomatoes and ackee.
- Toss gently so as not to break up ackees.
- Sprinkle with black pepper before serving
- Garnish with crisp bacon and/or chopped tomatoes if you like
Salted cod and canned ackee can be bought from well-stocked shops. If it’s not available anywhere near you, pop in to Ya Man! or give us a call and we’ll help you stock up.
Mornay sauce is basically a bechamel sauce with grated cheese added to it. In this recipe it gets a zesty taste from lime and white wine.
I love making this with sea bass, but any fish fillet will do. In fact, any fish will do and fish on the bone is often tastier than fillets!
- fish fillets for 4 peeps
- 1 cup white wine
- lime juice
- white pepper
- 1 cup cream
- 3/4 cup grated Swiss cheese
- 4 tbs. butter/margarine
- 2 egg yolks, beaten
- 3 tbs. flour
- salt to taste
- Place the fish fillets in a baking dish and cover with white wine.
- Cover the dish with foil and poach the fish for about 15 minutes (until tender) in 220*
- Remove fish fillets from pan, carefully so as not to break the fish into pieces, and set aside in another baking dish.
- Save the liquid from the fish!
- In sa saucepan, melt the butter and stir in the flour.
- Add the fish liquid whilst stirring.
- Reduce the heat and add the cream.
- When all is well blended add the egg yolks.
- Season to taste with lime juice, salt, and white pepper.
- Remove from heat and pour over the fish.
- Sprinkle with cheese and return to oven until cheese is browned, around 15mins.
- Serve with white plain rice or Rice & Peas.
Rotis are little breads that you fill with pretty much anything you can think of. I’ve tried them with chicken, shrimps, beef, goat and veggies. Chicken with beans is my personal favourite.
Oh, and btw… It’s not half as complicated to make as the directions might lead you to believe!
- 8oz wholemeal flour
- 1 tbsp cornmeal
- 1 tsp baking powder
- 1½ ozs unsalted (soy) margarine
- cold water
- vegetable oil
- Sift flour, cornmeal and baking powder into a bowl
- Rub in the (soy) margarine.
- Add the cold water, a tablespoon at a time to bind the dough. Knead until smooth and non-sticky.
- Cover the dough and leave in a warm place for half an hour.
- Knead again for 3–4 minutes and divide into four equal portions.
- On a floured surface roll out the portions into thin rounds.
- Lightly brush each one with a little vegetable oil, roll all of them out into a ball again and leave to rest, covered, for 15 minutes.
- Roll out again into thin 8-inch circles.
- Heat a heavy frying pay.
- Brush one side of the roti with vegetable oil and cook for 1 minute.
- Coat the other side with oil, turn it over and cook for another minute.
- Repeat this process turning the roti frequently until brown.
- Wrap in a towel to keep warn until the other roti are cooked.
- Cut a pocket in the rotis and fill them with something you like.