#DOWNLOAD WALLCAT SKIN#

#DOWNLOAD WALLCAT SKIN#

Serve the seared halibut skin up on a generous amount of the salt fish gravy and the cooked okra.īy adding the right amount of rum, this adaptation of Rob Feenie’s chocolate cake recipe brings together Africa and its diaspora. Cook on the stovetop for about 2-3mins before turning over exposing the flesh and placing in the oven to finish cooking, 5-10mins or until cooked. To a non-stick sauté pan add enough vegetable oil to coat the bottom of the pan and over high heat, the pan should be almost smoking before adding the fish skin side down to form its crispy skin. Squeeze lime juice to the cooked okra before serving.Įnsure the filets are dry before seasoning both sides liberally with salt and black pepper. Add about ¼ cup of the vegetable stock and cook covered until the okra is tender for about 5-7 minutes. Add the fresh thyme and season with salt and pepper to taste. Add 2-3 Tbsp of enough olive oil to coat the bottom of the pan and once hot, add the okra and sauté briefly. Heat a large, heavy-bottom skillet over high heat. Rinse the okra thoroughly in cold water and cut the tops off.

At 45mins, taste for seasoning, the liquid would have reduced leaving you with a slightly thickened fish gravy. Continue to cook the vegetables and fish for another 3-5mins or until the vegetables become limp and fragrant.Īdd the stock to the pan, then bring to boil, cover the pan and allow it to simmer on low for 45-60mins. Stir the minced garlic and bell peppers in, then season with black pepper to taste.

Add the prepared salt cod to the pot and allow to cook for an additional 2-3mins. Sweat the thyme, onions, scotch bonnet pepper (punctured with a toothpick or sharp knife) and grated ginger for 2-3mins. On medium-high heat, melt unsalted butter in a large heavy-bottom saucepan. I also adapted this dish to account for concerns of hypertension and diabetes among Black people.Įlement: Ginger Prep time: 8hrs | Cooking Time: 1hr 10mins | Difficulty: Intermediate | Serves: 4ġ/2lb of Salt Cod (soaked overnight, scalded and flaked)ġ medium Red, Green and Orange Bell Peppers, thinly sliced The ginger, salt, fish and bell peppers are all combined to give multiple notes of flavour and the okra, cooked simply, is a beautiful light addition. Of course, the okra recalls our West African heritage and is one of the key ingredients in Bajan style Coucou. I attempted to “elevate” the gravy for a pan seared halibut and steam okra. The smell in the house is incredible as you make this gravy. The salt fish gravy recalls my grandmother’s house, where this gravy was eaten on Coucou or steamed white rice. “I would probably say that I want to burn everything…” N13. Serve on its own or with a salad of radicchio and endive tossed with lime juice. During the last 5-7 minutes of cooking time, increase the oven’s temperature to 400F and roast the ribs uncovered allowing a bit of caramelisation to occur and to char ever so lightly. Place the marinated ribs on a baking sheet lined with heavy duty foil, wrap the ribs tightly in foil and roast on 275☏ for about 2 ½ hrs or until cooked and tender. Mix the first 8 ingredients together before pasting the dry rub all over the prepared lamb ribs with the olive oil and the syrup and allow to marinate for no more than 24hrs in the fridge. Peel the tough membrane that covers the underside of the ribs, clean and pat dry. It allows me to use grill techniques I did not grow up with in Barbados.Įlement: Hot Pepper Prep time: 8-24 hrs | Cooking Time: 3 hrs | Difficulty: Easy | Serves: 2-4Ģ Scotch Bonnet peppers, finely chopped w/seeds But it also incorporates all that I have learned from my migration experience, too. Its sweet heat from the sugar cane syrup and the hot peppers return me to memories, flavours and histories of Barbados. This dish plays with lamb as a substitute for the Black Belly Sheep. I have become fascinated with the story of Black Belly Sheep in Barbados. I grew up terrified of scotch bonnet peppers-their burn.

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