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Generations of Spices |
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| Presented by ACA Luton |
£ 5.00 |
for only £5.00 including shipping
Here's a sample recipe from the book, created by local chef Artis Liverpool.
Saltfish Cakes with Red Onions, Green Peppers and Aubergine Stew
Serves 4
250g saltfish
(soaked, skinned, de-boned)
20g chopped parsley
75g self-raising flour
10g baking powder
150g diced aubergine
1 peeled and diced red onion
1 green capsicum pepper
1 green chilli pepper diced
2 tomatoes
(blanched, peeled, deseeded, diced)
Salt and pepper
1 lemon cut into wedges
2 cloves of garlic - crushed
75ml vegetable oil
Mix half the onions, saltfish, flour, seasoning, chilli pepper, chopped parsley, baking powder and half the diced peppers, adding a little liquid to combine the mixture. In a saucepan, add the vegetable oil and heat. When hot, add the onion and fry to a transparent colour. Add the diced aubergines and repeat the process, adding the remaining pepper, garlic and chilli. Saute ingredients until soft in texture. Add 50ml of water, cover and allow to simmer for 15 minutes or until the liquid has disappeared. To blanch the tomatoes - use a knife to remove the eye of the tomato and mark a cross in the bottom. Plunge into hot water for 15 seconds, remove and place in cold water. Remove skin and seeds, cut into quarters then cut into half- inch pieces, dice and add to the mixture; correct the consistency and seasoning if necessary. Place a drizzle of oil in a frying pan. Allow to heat. Using a tablespoon, place a drop of the mixture in the frying pan and allow to brown evenly. Cook on all sides for 4 minutes or longer if necessary. Remove from the heat and place on a piece of kitchen roll to remove excess oil. Place a little of the stew on a plate and place two of the saltfish cakes on top. Sprinkle with chopped parsley and a wedge of lemon. |
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