Jamaican Saltfish Fritters

Hello everyone, I hope you’ve been well today.

Today’s post is one of those recipes where you can pick and choose the quantity of each ingredient, depending on your preferences. The idea is to have a fairly loose batter that will produce soft center and a slightly crispy outer layer. Saltfish fritters are so tasty and delicious although they can be quite greasy, so a great idea is to eat this with a hearty portion of vegetables or salad. I opted for sweetcorn, peas and green beans.

Recipe: Jamaican saltfish fritters (makes 10)

Ingredients

2 fillets of saltfish

250g self raising flour

1 spring onion, finely sliced

1/4 small red onion, finely diced

Pinch of turmeric, black pepper, chilli flakes,

1 tsp tomato puree

250ml water

Oil, for frying

Portion of vegetable or salad

Method

  • Rinse the saltfish and place in a pot with water. Bring to the boil for 5 minutes, drain the water and rinse again. Leave to cool before tearing into smaller pieces.
  • Heat the oil in a deep pan. Mix all of the dry ingredients together, stir in the water until it forms a loose batter.
  • Once the oil is hot, spoon about 2 tablespoons on the mixture into the pan and fry for 4-5 minutes on both sides until golden.
  • Place on a tray covered with kitchen paper to soak up the excess oil and put into the oven on a low heat to keep warm.
  • Repeat until all of the batter is used up and then prepare some salad or vegetables and serve alongside the fritters.

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Tempura Prawns

Hello everyone, I hope your day has been well and this new month brings you great things!! Also, can you believe it’s March already and spring is on the way?

Tempura prawns is the process of coating the prawns in a light batter and deep frying for a few minutes, until lightly golden. I’ve used king prawns which are quite big and fleshy compared to the smaller ones. I don’t usually use them so I was a little skeptical as to whether or not I would enjoy the texture but I can confirm that I’m a fan!! Prawns have a high percentage of water and are a great source of selenium which is an effective antioxidant that helps to maintain healthy cells. I have to say these tempura prawns are quite greasy so the lemon is a must as it really cuts through the grease.

Recipe: Tempura prawns (serves 2-3)

Ingredients

50g plain flour

1 tsp oil

80ml warm water

1 egg white

Sprinkle of turmeric

250g king prawns, patted dry

1 lemon, cut into wedges

Oil for frying

Method

  • Whisk the flour, oil and water in a bowl. Keeping whisking until a smooth batter forms.
  • In a separate bowl, whisk the egg white until thick and holds its shape. Fold the egg white into the batter and put into the fridge for 30 minutes.
  • When the 30 minutes is almost up, heat the oil in a dutch pot. Also, cut the lemon into wedges and set aside in a container.
  • Take the batter from the fridge, gently mix in the turmeric and add the prawns.
  • Add the coated prawns to the oil and cook on each side for 1 minute. Take care at this stage because the oil does spit out a little.
  • Once done, place on a plate with kitchen paper and continue until all the prawns are fried.
  • Squeeze with lemon juice and serve immediately for best results.

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*Nutritional information was found through Google*

Empanada Pastry

Hello everyone, thanks for stopping by my blog today.

Empanadas are a stuffed pastry either baked or fried and they are eaten in many Latin American and south European countries. If you’ve been following me for a while you’ll know that I’ve featured Emapanadas a few times before with beef and chicken fillings. I thought I’d share the recipe for anyone looking for a soft textured, shortcrust style pastry recipe that works well every time. This recipe can be used for any meat or vegetable fillings and is a great way to use up any leftovers. For that golden crust, you can glaze over the top with egg.

Click here for my Beef Empanadas

Click here for my Chicken Empanadas

Recipe: Empanada Pastry (makes 1 using a 2.5 inch cutter)

Ingredients

350g plain flour

1/2 tsp baking powder

175g butter, melted

1 egg

40ml warm water

Method

  • Sift the flour and baking powder into a large bowl.
  • Pour in the butter and egg, use a spoon to start mixing and slowly add the water.
  • Use your hands to knead the dough for 5 minutes.
  • Wrap in cling film and chill in the fridge for 30 minutes before using.
  • When using, roll out to roughly 1/3cm and your fillings and bake in the oven for 25 minutes on gas mark 6.

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Sweet Zesty Chicken

Hello everyone, I hope your week has been well.

I’m not sure if anybody reading this watches Sundai Love on YouTube but she is often cooking such tasty looking meals and I’m always inspired. A while back she cooked chicken and it looked delicious I had to try the recipe for myself. I did tweek the ingredients slightly but it’s close enough, very similar to a sweet and sour style chicken. I feel like this recipe is quite indulgent and something to be enjoyed every now and then because of the strong flavoured ingredients. The skinless chicken breast is a great source of protein, protein rich foods are known to make a person feel fuller which would reduce feelings of hunger after eating.

Recipe: Sweet Zesty chicken (serves 1)

Ingredients

1 portion of rice

1 chicken breast, diced

1 tbsp oil for frying

1/2 tsp brown sugar

1/2 tsp garlic powder

1 tbsp light soy sauce

1 tbsp tomato ketchup

1 tsp lemon juice

Pinch of flaked chilli

Method

  • First put the rice to cook according to the packets instructions. Preheat the oven to gas mark 5.
  • Heat the oil in a pan and dice the chicken.
  • Gently fry the chicken on each side for 1 minute.
  • In the meantime mix the sugar, garlic, soy sauce, ketchup and lemon juice in a small bowl.
  • Once the chicken is done put each piece into the bowl and coat in the sauce.
  • Pour away any excess oil if any.
  • Return the chicken back to the pan and heat for 3 minutes before placing on a baking tray in the oven for 12-15 minutes.
  • Once the chicken is fully cooked, serve along with the rice.

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*nutritional information sourced through Google*

Saltfish and Kale Fritters

Hello everyone, I hope your day has been well.

Today I made these really delicious fritters, using saltfish, spring onion and kale, which can easily be substituted with spinach or callaloo. Jamaican Fritters can vary in ingredients and are really easy to make, after combining the ingredients into the flour to make a batter, they are fried until golden. Crispy on the outside and soft on the inside is the most perfect combination. They can be quite oily so they make the perfect side dish and as you can see I ate it with a little salad and broccoli. The golden colour is achieved through frying but also from the turmeric which is a great antioxidant and has many anti inflammatory properties. In the recipe the saltfish is boiled and rinsed with water only once therefore it still remains slightly salty, this allows the fritters to have a nice balance of salt, spice and herbs.

The salted fish is of course high in salt and could increase the chances of high blood pressure which is why it is boiled and rinsed to reduce the intake of salt. On the positive side, saltfish is a high source of protein, sugar free and low in fat. Kale, which is one of my favourite vegetables, is low in calories and has minimal carbohydrate content making is great for weight loss recipes, as long as it is cooked with little fat, sugar and salt. Kale is from the cabbage family and one of the most nutrient dense foods eaten today, it is also very high in vitamin C, vitamin K and a range of powerful antioxidants.

Recipe: Saltfish and kale fritters

Ingredients

Self raising flour

80g saltfish

Handful of kale

1/2 spring onion, finely sliced

1/2 tsp turmeric

1/2 tsp chilli sauce

1 sprig of dried thyme

Water

Method

  • Firstly, heat some oil in a dutch pot.
  • Prepare all of the ingredients and combine together in a large bowl.
  • Slowly add the water stirring consistently until it makes a loose dough with a dropping consistency.
  • Once the oil is hot enough, use a tablespoon to add the mixture into the pot.
  • Cook for 5 minutes on each side. preheat the oven to gas mark 4.
  • Place kitchen paper on a tray and place each fritter on top so that the oil can be soaked up.
  • Place the cooked fritters into the oven to keep warm whilst the others are cooking.

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