This is a great recipe where everything gets cooked together and all the flavours can marinade into one. I used a frozen piece of fish which works so well with this recipe because the fish retains a lot of moisture keeping it succulent and juicy. An oven parcel is a really versatile dish because you can pretty much add whatever type of fish or vegetables you like and the end result will be delicious.
Recipe: Fish and potato oven parcel (serves 1)
2 small potatoes
1/2 tsp creamed coconut
1/2 tsp oil
1/2 tsp soy sauce
1 tbsp Thai red curry paste
Sprinkle of salt and chilli
1 fillet of fish
Vegetables: corn, peas, kale
Preheat the oven to gas mark 6 and prepare equal sheets of baking paper and foil, roughly 20cm x 60cm.
Wash the potatoes well and slice 0.7cm thick. Place in a pan of water and bring to the boil for 5 minutes and drain.
In the meantime, melt the creamed coconut in the microwave for 30 seconds, mix with the oil, soy sauce, curry paste, salt and chilli in a bowl.
Tip the potatoes onto the baking paper and foil. Cover the curry paste mix over the fish and place on top of the potatoes. Sprinkle over the vegetables and bring the edges together to form a parcel.
Bake in the oven for 35-40 minutes until everything is fully cooked.
Leave to rest for a few minutes before opening and be careful of the steam.
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)
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
Oil, for frying
Portion of vegetable or salad
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.
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
Self raising flour
Handful of kale
1/2 spring onion, finely sliced
1/2 tsp turmeric
1/2 tsp chilli sauce
1 sprig of dried thyme
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.
Hi everyone, I hope your day has been good!! Today’s post is not a recipe but another example of what you could eat with saltfish and cabbage. I recently posted my Cabbage and Saltfish recipe that I ate with fried dumplings but it goes just as well with white rice and sweetcorn. Click here for the recipe!
Hello everyone, how has your day been? We have such lovely weather here in the UK, it’s about 25 degrees which is perfect 🙂
I hope you enjoy today’s recipe, it’s quite popular in our household and commonly eaten in Jamaica, usually served with fried dumpling or rice. People make it many different ways, for example bell peppers, more tomato or garlic may be added.
Recipe: Cabbage and Saltfish (serves 8)
3 tbsp oil
1 garlic – crushed
1/2 onion – finely diced
1 tomato – finely chopped
3/4 cabbage – finely sliced
1 tsp mixed
Sprinkle of chilli powder
Sprinkle of black pepper
1 pack of cod salt fish – boil and remove bones
First thing is to prepare the vegetables and set aside on a plate.
Then wash the saltfish and boil, then wash again in cold water.
Heat the oil a pan, once hot add the onion and garlic. Cover with a lid for a few minutes until soft then add the tomato and carrot stirring well.
Add the cabbage and cover with the lid for 5 minutes then add the saltfish and mix.
Pour in the water and cover with the lid again until the cabbage is cooked.