Sample Recipes

Codfish Balls

My friends usually request that I "bring Codfish Balls" to their party. These are very popular so make sure you make enough to go around!

1/2 lb. salted codfish (preferably boneless)
4 medium sized potatoes, peeled and chopped in small pieces
1 onion, grated
Few pieces of Scotch Bonnet pepper, finely chopped (discard seeds)
¼ teaspoon black pepper
1 teaspoon thyme leaves
2 eggs, beaten
Cooking oil for frying

1. Soak the codfish in cold water for at least 4 hours. Discard water. 2. Place the fish and the chopped potatoes in a saucepan with enough water to cover ingredients. 3. Cook until the potatoes are tender; drain off the water, set potatoes aside to cool. 4. Remove the skin and bones from the fish, if it is not boneless. With a potato masher or fork, mash together the fish, grated onion, and Scotch Bonnet pepper and add black pepper and thyme. 5. Add the beaten eggs, stir and combine all the ingredients. 6. Use a teaspoon to form the mixture into balls. If balls are too sticky, dust with a little flour. 7. Deep fry in hot oil until golden brown.

Spear with cocktail picks and serve warm.

Make 24 balls

Pumpkin Soup***

For the best flavour use Caribbean pumpkin, also known in Spanish as "Calabaza".

1 lb. beef shank or shin
1/2 lb. salted beef or salted pork, soaked for 1 hour
2 cloves garlic, crushed
1 1/2 lbs. pumpkin, diced
1 small onion, chopped
2 stalks escallion or green onion
1 whole green Scotch Bonnet pepper, unbroken
2 sprigs fresh thyme

1. In a large saucepan bring to boil 10 cups of water, add the soup meat, salted beef or salted pork and crushed garlic. 2. Boil until the meat is tender. 3. Add the diced pumpkin and chopped onion, boil slowly until pumpkin is almost dissolved. 4. Add the escallion or green onion, whole Scotch Bonnet pepper and thyme, taste for salt, and simmer for another 15 minutes. If soup is too thick add a little water. Serve warm. Serves 2-6.

King Fish Cooked in Fresh Coconut Milk

Salmon steaks are absolutely delicious when cooked in this manner.

1 lb. king fish steaks
1 lime
1/2 teaspoon black pepper
1/4 teaspoon salt
2 cups concentrated coconut milk
1 onion, sliced in thin rings
1 tomato, sliced in small rings
1/2 teaspoon paprika (for colouring)
1 sprig thyme, minced
1 whole Scotch Bonnet pepper

1. Wash the fish steaks in lime and water and pat dry. 2. Combine the salt and black pepper. 3. Rub mixture on both sides, set aside. 4. Pour coconut milk in a saucepan, bring to a boil, lower heat and simmer until the ingredients slightly thicken. 5. Add the king fish steaks, onion, tomato, paprika, thyme, and the whole Scotch Bonnet pepper. 6. Simmer until the ingredient is reduced to curd and oil, the onion is limp, and the fish flakes easily when tested with a fork. Be careful not to allow the curd to burn. Taste for flavour and add salt and black pepper if necessary. Serves 2.

Lentils and Rice

1 cup brown lentils, washed and drained
3 cups water
1 cup low calorie vegetable oil
2 large onions, thinly sliced
1 cup boiling water
Salt to taste (optional)
¼ teaspoon thyme leaves
1 cup long-grain rice, washed thoroughly and drained
Black pepper to taste

1. Put the lentils into a large saucepan, cover with the 3 cups water and bring to the boil. Lower the heat. 2. Cover and cook for 20-25 minutes or until the lentils are almost cooked, and the water is almost absorbed. 3. Heat the oil in a frying pan. 4. Add the sliced onions and sauté, stirring frequently until they are golden, but not burnt. 5. Pour the sautéed onion and oil in the saucepan with the lentils. 6. Add the boiling water, salt, and thyme. 7. Stir in the rice and bring to the boil and sprinkle with black pepper. 8. Lower the heat, cover and simmer for 15-20 minutes, or until the rice is tender and the water absorbed. 9. Remove from the heat and leave to stand for 10-15 minutes. Serves 4-6.

Baked Ripe Bananas

Serve this warm with vanilla ice cream for a simple but delicious dessert.

4 large ripe bananas
1/4 cup margarine
1-2 tablespoons honey
4 tablespoons lime or orange juice
1/2 teaspoon allspice

Peel the bananas and slice each into two, lengthways.
Grease a shallow ovenproof dish with a little of the margarine.
Arrange the bananas in the dish.
Mix together the honey and lime or orange juice.
Pour mixture over the banana slices and sprinkle with the allspice.
Dot with the remaining margarine. Bake at 350 F for 15-20 minutes.

Jamaica Ginger & Apple Drink

You might not want to buy store bought drinks after trying these homemade ones.

6 apples, washed, cored, cut in small pieces
1 cup grated ginger
10 cups water
1 cup granulated sugar

1. Bring the water to boil in a large pot. 2. Add the apples and ginger, boil for 15 minutes or until the apples are tender. 3. Remove from heat and cool. 4. Strain through a sieve or cheesecloth. Sweeten to taste. Serve over crushed ice.

Serves 4-6


About the Author | Sample Recipes | Order your Copy | Contact Laurice | Home | Home

Copyright © Laurice de Gale & Turquoise Interactive. 2002.
Artwork Copyright © Frances Clancy. 2002.
All rights reserved.