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Jug-Jug

• 2 cups green shelled pigeon peas


• 1 lb salt beef


• 1 lb left over meat (beef, pork, ham)


• 2 cups guinea corn or cassava flour


• 1 bouquet garni


• 2 large chopped onions


• 1 – 2 tablespoons cooking oil


• 2 garlic crushed


• Water for cooking

Method:

Cut salt meat in small pieces and bring to boil. Throw off water, add cold water to cover and set aside for approx. 2-3 hrs.

Pour oil in heavy pot. Add garlic cook for five (5) mins to extract flavour. Add green peas and stir until skins burst. Add meats and water, simmer until soft. Mix flour in enough cold water to remove all lumps. Stir in with peas and meat mixture. Cook slowly, stirring all the time until mixture is smooth.

CONKIES

• 4 lbs. grated ripe pumpkin


• 1 lb. grated coconut


• 1cup grated sweet potatoes


• 2 cups sugar


• 2 cup cornflour (local)


• ¼ melted butter


• 2 tsp nutmeg


• 2 tsp cinnamon /spice


• 2 tsp mix essence


• raisins, cherries (optional)


• singed banana leaves cut in 8x8 squares.

Method:

Mix all ingredients thoroughly place one (1) heaped serving spoon full of the mixture on each leaf. Fold in parcel. Steam until cooked

ALL INCLUSIVE SALAD

• 1 cup ripe golden apple


• 1 cup canteloupe/ honey dewmelon


• 1 cup grapefruits segments


• 1 cup young cucumber (chopped )


• 1 cup firm ripe paw-paw


• 1 cup firm table guavas


• 1 cup firm ripe mangoes


• 1 cup firm ripe carambolas


• ¼ cup sliced onion


• ¼ cup white wine


• ¼ cup honey


• 1 lettuce

Method:

Make a doyle around a fruit bowl with lettuce leaves. Cut all fruit in uniform pieces. Mix last four (4) ingredients in a small bowl. Shake and pour over vegetable and fruits. Toss and decorate with carambolas, and cherries. Chill and serve

Super BreadFruit Roll with Fish Filling

• 1 large breadfruit


• 1 beaten egg


• 1 ½ teaspoon salt


• Water for steaming/ boiling

Filling

• 1lb. cooked flaked fish


• 1 large onion


• 2 blades chive


• 1 celery stick (blade)


• 1 red & 1 green sweet pepper


• salt & pepper to taste


• 2 tbsp. flour


• 1 tbsp. Margarine


• ¼ cup milk

Method:

Cook and crush breadfruit. Add beaten egg. Make into ball as pastry.

Method for Filling:

Melt margarine in pan, add chopped seasonings. Saute for 2 minutes. Stir in flour, add milk and cook until smooth. Add fish, adjust the flavour, allow to cool.

Roll out pastry 16 x 16 on waxpaper. Spread on filling, reserving 1 inch at each side. Roll using the waxpaper as protection. Place on greased cookie sheet, brush with beaten egg. Bake until brown. Slice and serve.

Breadfruit Boats

• 1 ripe breadfruit


• 1 bunch seasoning


• 1 blade celery


• 1 red & 1 green sweet pepper


• 4 tbsp. Grated cheese


• 1 tablespoon margarine


• 1 ½ tsp. Salt

Method:

Cut breadfruit into quarters. Half cook breadfruit in slated water. Remove from water and cut away flesh from skin, taking care not to damage the skins. Cut out and discard centres. Put flesh back in the pot and cook for 5 minutes. Wash and chop seasoning. Lightly saute in butter or margarine. Crush breadfruit, add seasoning and return to skins. Sprinkle on grated cheese. Bake until brown spots appear. Remove from oven and serve hot.

Yam and Green Pea Croquet

• 2 lbs. Yam


• 1 cup shelled green pigeon peas


• 1 bunch fresh seasoning


• 2 tbsp salt


• 1 tbsp butter or margarine


• ½ cup soft breadcrumbs


• oil (if frying)


• Water for cooking

Method:

Peel and cook yam and peas in salted water until soft and water is absorbed. Crush yam and peas together. Saute seasoning in 1 tbsp. Of butter or margarine. Add the seasoning and enough breadcrumbs to the yam and peas to hold firmly. Shape in large croquets. Fry, bake or grill until golden brown.

Malika’s Special – Paw-Paw and Coconut Drink

• 2 cups paw-paw puree


• 1 cup coconut milk/ coconut water


• sugar


• ½ tsp nutmeg


• 1 tsp. mixed essence

Method:

Blend paw-paw and coconut milk and water. Sweeten to taste. Add nutmeg and essence, stir quickly and serve chilled.

Guava & Passion Fruit Drink

• 1 cup. Guava puree
• 4 cups water
• ¼ cup passion fruit extract
  sugar to taste

Method: Blend the guava and passion fruit together, sweeten and strain and serve cold.

N.B. for cocktails, add 1 jigger of rum to each 12 oz glass of mixture

Carambola and Ginger Drink

• 1 cup. Guava puree
• 4 cups water
• ¼ cup passion fruit extract
  sugar to taste

Method:

Blend carambola and ginger with water and lime juice then strain. Add sugar and serve chilled.

FOUNDATION SCHOOL 2008 FISH DISH COMPETITION WINNERS

Plantain Fish Pockets – Entrée

6 ozs marlin 2 plantains (med-ripe) 1 tsp cinnamon 2 tbsp margarine 1 tsp nutmeg Spice rub 1 tbsp black pepper 1 tbsp celery salt 1 tbsp paprika 1 tbsp curry powder 2 tbsp garlic granules 1 tsp sugar

Preparation

• While partially frozen, cut fish into 6”x3” approximate thickness. Using the upper half for the flap, reduce to ¼” thickness. Make slit in the bottom half and create pocket to be used for stuffing.
• Boil plantain in skin; peel, crush and mix in margarine, cinnamon, nutmeg and white pepper.
• Coat fish with spice rub and stuff “pocket” with plantain mixture
• Place in hot pan to shallow fry for approx. 3 mins on each side
• Remove, drain any excess oil and garnish with olive /half cherry tomato as button for flap and with piped mustard to create pattern on the “pocket”
• Serve hot on a bed of lettuce with cherry tomatoes

Pineapple Fish Salad

1 whole pineapple 1 lrg carrot 1 onion 4 tangerines 4 oz cubed dolphin 4 oz cubed marlin ¼ cup diced red sweet pepper ¼ cup diced green sweet pepper

Preparation

• Marinate cubed fish (10mins) then season with Bajan seasoning and put to steam until tender. Remove and allow to cool
• Prepare fruit – segment tangerines, cut pineapple lengthwise to ¾ of way in and remove pineapple by cutting in triangles and/or circles
• Chop onion and prepare carrot into lengthwise strips
• In a mixing bowl, add all ingredients – fruit, vegetable and fish and toss lightly
• Place mixture into pineapple shell using the carrot sticks to keep the lid open
• Serve with herb flavoured French dressing

Lentil Saltfish Pie – Entrée

1 lb saltfish ½ cup diced mixed sw. pepper 2 tbsp parmesan cheese ¼ cup onion ¼ tsp curry 2 tbsp breadcrumbs 1 chopped garlic clove 2 tbsp cooking oil 1 tsp paprika ¼ cup chopped chives hot pepper 2-3 ozs almond slithers

Lentil paste
2 cups lentil pea powder
125 ml tumeric panada sauce

Preparation

• Sautee vegetables in frying pan; add saltfish and other ingredients and cook for 5 mins
• In the greased fish mould, cover the base with almond slithers and half-ring of onion ( to give scaly look of fish)
• Add layer of lentil paste then chopped nuts followed by saltfish mixture
• Bake at 400 degrees farenheit for 20 mins
• Remove, remove from mould and garnish with parsley

Julienne Smoked Bangamary Salad

6 ozs smoked bangamary 3 ozs cream cheese 1 med onion 3-4 ozs red, green, red sw. pepper 3 ozs carrots 2 tbsp parmesan cheese Dressing 6 tbsp olive oil ½ tsp pepper 1 tsp garlic ½ tsp salt 1 tsp mustard 1 tbsp parsley 1 tbsp honey 2 tbsp vinegar

Preparation

• Combine all ingredients for dressing; shake well and set aside
• Julienne fish, carrots, sw. Peppers, cream cheese and celery
• Peel and slice onion in rings and cut each to make a strip
• In a salad bowl, place all ingredients, add dressing and toss lightly
• Individual servings may be done on celery sticks. Grated parmesan may be sprinkled on each serving

Stacked Fish Medley with Tangy Sauce

6-8 ozs dolphin 3 ozs pumpkin 3-4 tbsp crushed corn flakes 4 ozs sweet potato 2-3 tbsp Bajan seasoning 2 tbsp flour 1 egg beaten margarine (sautee) olive oil (sautee) vegetable oil for frying

Preparation

• Cut fish into 3” squares and marinate in lime juice and salt for 10-15 mins
• Wash, dry, season and coat fish with flour, egg and crushed corn flakes
• Peel and cook potatoes (15-20 mins depending on size) cut pumpkin into sticks 5-6” long and blanche in the same water for 3-4 mins
• Remove vegetables and drain, cut potatoes in circles
• In hot vegetable oil, deep-fat fry fish steaks. Drain
• Sautee potatoes and pumpkin in the hot mixture of olive oil, margarine and thyme
• Arrange on a platter by stacking, using alternate layers of sweet potato, pumpkin and fish
• Serve with the ‘tangy fish sauce’

Local Recipes