Not too little, not too much

Ackee and Salt fish 08/23/2010

Filed under: Appetizers,Caribbean,Fish,Jamaican — Roxana GreenGirl {A little bit of everything} @ 12:02
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This is a classic of Jamaican cuisine, popular in the Caribbean.

Ackee – the only part of this bright red fruit that is edible is the creamy-colored aril, which looks a bit like scrambled egg. Ackee has an interesting texture and a subtle flavour.

 

 

Ingredients

 

450 gr salt fish

2 tbsp butter

2 tbsp vegetable oil

1 onion

2 garlic cloves

225 gr tomatoes

1 mild to hot chilli

1/2 tsp black pepper

1/2 tsp thyme

1/2 tsp allspice

1 spring onion

540 gr can ackee

 

 

 

Directions

Place the salt cod in warm water. Leave to soak till the salt runs out changing the water several times.

 

 

Put the salt cod in a sauce pan, cover with cold water and bring it to boil. Remove the fish and allow to cool. Remove and discard the bones and skin, then flake the fish and set aside

 

 

 

Heat the butter and oil in a large frying pan over moderate heat. Add the onions and garlic and saute for 5 minutes.

 

 

 

Add the tomatoes and chilli pepper and cook gently for another 5 minutes.

 

 

Add the salt fish, black pepper, thyme, allspice and chopped green onion.

 

 

Stir to mix and add the ackee, stirring gently not to crush them

 

 

Serve immediately

 

 

 

 

Kusksu 08/03/2010

Filed under: Mediterranean,Soups,Vegetarian — Roxana GreenGirl {A little bit of everything} @ 20:00
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For many centuries, it has been traditional on Malta to serve kusksu at Easter, the season when fava beans and peas are green and tender. The name of this soup sounds like “couscous” and although the recipe is very different from the famous North African dish, the word may be derived from the presence of the small, seed-like pieces of pasta, which are similar to coarse couscous grains.

The pasta used in this traditional soup is called pasta ta’l kusksu in Maltese. It consists of very small, multifaceted balls. A variety of similar types of pasta can be found in Italy including acini di pepe (pepper seeds).

 

 

Ingredients

250 gr fresh fava/broad beans (i used canned)

100 gr fresh peas

2 medium onions

3 garlic cloves

60 ml corn oil

55 gr butter

100 gr tomato paste

1 bay leaf

2 bouillon cubes

250 gr kusksu pasta

 

 

Directions

Heat the oil and butter in a large pan. Brown the chopped onions and garlic.

 

 

Add the tomato paste to the pan, cook for 2-3 minutes stirring all the time.

 

 

Add the bay leaf, the bouillon cubes and 1.5 L water. Bring it to boil

 

 

When the bouillon has come to a boil, add the beans and peas. Simmer for few minutes

 

 

Add the pasta. Cook for 20 minutes until it is soft. Season to taste with salt and pepper.

 

 

 

When ready to serve add grated parmesan or ricotta and mix well.

 

 

 

 

 
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