Breadfruit & Salt Fish Patties

These patties can work for any meal, including afternoon Tea (well, particularly if you are from the Caribbean) 😊. They are great as a snack too. You can make the lot into a meal by simply serving them with a green salad. Make the patties smaller and you have an appetizer - this recipe is versatile. Click here for details to make these Breadfruit & Salt Fish Patties.

No deep frying involved. Keep the patties warm in a low-heat oven. Recipe.

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A Favourite Baked Chicken "Recipe"

The title of this post is partially misleading because there is not a particular "recipe" for this dish of baked chicken. It came about years ago when I simply opened the kitchen cupboard, stood back, surveyed the sauces and then started adding a little bit of this and a little bit of that. I eyeball everything and then get in there with clean hands and mix everything together ensuring that the marinade gets into all parts of the chicken.

An overnight marinate guarantees juicy, flavorful meat and accompanying sauce. I know this word - umami - gets overused at times but it is absolutely true of this dish. Adding a heaping handful of sliced scallions/green onions just as the baking dish is pulled from the oven elevates the overall flavour, making the chicken even more appetizing. If I am entertaining, I serve this version of baked chicken with Vegetable Fried Rice or Egg Fried Rice but my preferred way to eat it, is with plain white rice and a wedge of macaroni pie with the sauce spooned over the rice. Slices of cool, crisp cucumbers served on the side along with a drizzle or two of hot pepper sauce completes the meal for me.

I make this dish over...

...and over again.

Here's how it is done.

INGREDIENTS

• 1 large chicken cut up into 12 - 14 pieces (the breast is cut into 6 pieces if the chicken is very large)
• Paste made of ginger, garlic and hot pepper (about 3 tablespoons)
• Regular Soy Sauce
• Dark Soy Sauce
• Sweet Soy Sauce (Kecap Manis)
• Oyster Sauce
• Chinese Black Vinegar
• Fish Sauce
• 1 teaspoon toasted sesame oil
• 1 cup thinly sliced scallions (white, purple and green parts)

(I do not add salt because there is enough sodium in the sauces)

DIRECTIONS

1. Rinse and pat dry the cut-up chicken and add to a large bowl.
2. Add the ginger-garlic-pepper paste as well as the other sauces to suit your taste, along with the sesame oil.
3. Working with clean hands, mix together the paste and sauces with the chicken ensuring that the chicken is properly coated.
4. Transfer to an airtight container or bowl with a tight cover, or to a large zip bag, seal and refrigerate overnight or up to 18 hours.
5. Bring the meat up to room temperature before cooking.
6. Preheat oven to 350 degrees F.
7. Arrange chicken in an ovenproof baking dish - preferably glass or ceramic. Pour the marinade over the chicken, push pieces of the meat aside so that the marinade gets in between the meat.
8. Bake for 45 minutes or until chicken has a rich deep colour.
9. Remove the baked chicken from the oven, scatter half of the scallions over the chicken then spoon the sauce over the chicken (the scallions will run off and down into the dish, that's okay). Sprinkle the other half of the scallions and let the dish rest for 15 minutes before serving.

NOTES

• You can choose to combine the sauces in a bowl, taste and adjust until it suits your taste then pour over the chicken. You may even determine that you need some added salt depending on your preference.
• A few things to note about the sauces - the regular soy sauce is saltier than the dark soy sauce which is thicker with a hint of sweetness. The sweet soy sauce is sweet with subtle hints of salt. The oyster sauce is salty with caramel notes. The black vinegar is tart and helps to balance the sweet and salt of the other sauces when combined, go lightly. The fish sauce is salty.
• I recommend a glass or ceramic dish because of the sugar content in the marinade; in a tin pan, it can stick and burn easily.

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We Call It Fried Eggs

One of the main things I set out to do as a food enthusiast is to put our own food in front of us; it matters not which part of the region you are from. My goal is simple - appreciation. It is my hope that through the appreciation of our bounty, variety, and freshness, that we will strive to cook at home more often, buy what we produce, pass along cooking techniques that can only be learnt by doing, and share know-how that cannot be found in a cookbook.

Sometimes the familiarity of our food can make us think that it is simple, ordinary, and unflattering. Way too often, it takes outside sources to make us realize that what we have is special and that it is food/dishes to be celebrated and uplifted. A few years ago I watched as a very famous TV chef rubbed her hands in glee in anticipation of a guest coming on her show to make Mexican-style scrambled eggs. Her enthusiasm was infectious so I stayed glued to the show; I'm always looking for new and different ways to cook familiar ingredients. When I saw the dish being made - onions, tomatoes, minced hot peppers being sautéed with beaten eggs mixed in - I laughed, not in mockery, but with the pleasure that I already knew how to cook eggs like this :)) I grew up on this stuff!

What I took away from the show is that what is ordinary for someone is extraordinary for another, and, that we must constantly showcase and celebrate all of our food. Over the years, my preference for the ways in which I like my eggs has meant that I have not had this style of fried eggs in years. I made it the other day, and having not eaten eggs this way in such a long time, it brought back warm memories of growing up in Guyana. The eggs were absolutely delicious. I don't know why it has taken me so long to get back this childhood favourite.

Here is how I made it.

INGREDIENTS

• 1 tablespoon oil
• 1/2 cup chopped tomatoes
• Finely minced hot pepper, to taste
• Salt to taste
• 2 scallions, white & green parts, sliced wafer thin
• 2 large eggs, room temperature, lightly beaten

DIRECTIONS

1. Add oil to pan and place over medium heat until the oil is hot. Toss in tomatoes and hot pepper along with salt to taste, stir to mix then reduce heat to low and cook until the tomatoes are soft.
2. Mix scallions with eggs and then add to pan with tomatoes; raise the heat just a little and cook, gently scrambling the eggs with the tomato mixture. Cook until the eggs are cooked through with big tender pieces of egg.

NOTE

• Use white/yellow onions in place of scallions and parsley or finely minced Chinese celery (aka known as Guyanese celery), leaves only for the herb flavour.

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Guyana @ 50 - Roti

In Guyana we make several types of roti(s), and though the influence is from India, we have definitely put our stamp on this favourite flat bread with the use of leavening agents such as powder and yeast, depending on the type of roti made. We also mostly use all-purpose flour for our roti(s) even though wholewheat roti(s), especially sada are increasingly popular.

Our roti(s) are plain such as our Paratha or Dosti roti or they can be stuffed as is the case with our Dhal Puri and Aloo (potato) roti. Potato roti is one of those roti(s) that is meant to be eaten on its own due to the savoury spiced filling of mashed potatoes.

The photograph of this the 31st day of the Guyana @ 50 Food Photo Project shows potato roti being cooked on a tawah.

Potato Roti Cooking ©Cynthia Nelson

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Back With a Favourite Breakfast

It was not like me to disappear unannounced but it happened and I apologise. It was one of those situations where you missed a scheduled posting and then it stretched into a longer period of time. I ditched Facebook and Twitter for the same period of time too. I ain't gonna lie, though I missed you, I enjoyed being away :-)) But I am back and slowly getting into the rhythm of blogging again.

The MY FOOD Project has been ongoing behind the scenes but the interviews will continue to be posted effective from next week Wednesday.

Today I am sharing with you one of my all-time favourite ground provisions - cassava (aka yucca). This is the veggie version, it can also be cooked with salt fish. Yum! This method of preparation is called 'boil & fry'. The cassava is first peeled and boiled then 'fried' really meaning a sauté. I did something a little different  this time around - I let the tomatoes cook low and slow until they became pulpy and sauce like. I also wanted the flavour of garlic to be more pronounced so instead of crushing and finely chopping, I grated the garlic making it a paste. Add it (the garlic paste) the same time with the tomatoes so that it can cook through well. The recipe is here, just leave out the salt fish.

Talk to you again, soon!

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Shrimp Cakes & A versatile mixture

These shrimp cakes celebrate the wonderfulness of the baby shrimp so prevalent in Guyana, which we simply call, "white belly shrimp". It is so called because the body of the shrimp is plump and white with the head and tail, a kiss of pink.

These shrimp cakes, however, can be made with any variety of small shrimp. Sure you can use the larger shrimp (prawns) but the texture will not be the same and the cooking time will vary.

The mixture for these cakes is versatile and it can be made into patties and fried as is shown here, rolled into small balls for appetizers or a little larger to be steamed and added to soups. It can be stuffed into vegetables like okra, sweet peppers and be steamed for sautéed; enclosed in wanton wrappers... really, there is a lot you can do with the mixture.

The recipe is simple and very flexible so I am not giving precise measurements but you if are looking for an exact recipe, let me know and I'll send you a copy of October's newsletter. If you would like to subscribe to monthly editions of the newsletter - TASTESMONTHLY, then simply type the word SUBSCRIPTION in the subject line.

SHRIMP MIXTURE

ingredients

• Rinse, drain well and pat dry shrimp
• Make a paste of ginger, garlic and hot peppers
• Thinly slice green onions (white and green parts)
• Use 1 egg to 1 pound of shrimp
• Use 1 cup fresh breadcrumbs to 1 pound of shrimp
• Salt to taste

directions

• Pulse together the shrimp and ginger-garlic-pepper paste to a coarse texture
• Transfer mixture to a bowl, add the remaining ingredients and mix well to incorporate
• Let rest for 10 minutes before using

note

• The mixture will be a little pasty; lightly oil your hands when working with it

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A Taste of September & Book 2 - Signed!

A stew, a braise - comfort food at it's best. In September's edition of TASTESMONTHLY, toss aside the recipe and cook with your own instinct, make it the way you like it - a big pot of stew. Beef, pork, lamb, chicken, seafood, whatever your heart desires, stew it, braise it.

After you've had your fill, store the rest in individual containers and each time you retrieve a container, eat the stew with a different carb - bread one day, rice another, ground provisions, pasta or potatoes. Trust me, on each occasion, you'll experience new waves of enjoyment.

Get September's edition of my free newsletter - TASTESMONTHLY or drop me a line with the word SUBSCRIPTION in the subject line to receive monthly editions directly in your inbox.

I also wanted to share some news with you. A couple of weeks ago I signed a publishing contract for my second book. None of this would be possible without YOU. Yes you. Don't look around to see if there's anyone beside you or over your shoulder. Your love, support and constant encouragement make all of this possible, so thank you! The book falls under the genre of cookbook but it is not really a recipe book more like a reference book, a companion in the kitchen.

I'll keep you updated as things progress. Right now I am in the process of working out a schedule that allows me to work in a way that still provides some of the breathing space I managed to carve out for myself a few months ago.

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Egg & Chips

One afternoon I went over to visit some family friends. Before I go on, I should tell you that they are retired. Like so many Caribbean folks, back in the 50s - 70s, especially nurses, Adele & Ivan had set sail on one of those many ships to go and work in the medical field in England, (in-GEER-land) as some would say (smile). Anyway, on that fine afternoon, I dropped in to say hello. As ever, whenever you visit the home of Caribbean folks, especially if they are of a particular generation, the first thing they do is to insist that you be fed. You must have something to eat or drink. It could be a whole meal, a snack, anything. It was no different on the afternoon I stopped by.

They were just about to sit down for a bite and a spot of tea. I saw Adele's plate of Egg & Chips and immediately felt hungry. I was more intrigued by the combination. Know this, I love chips but I had never thought to have them with eggs. What a great idea! That afternoon, I did not have to be asked twice if I needed something to eat nor did I need persuading to have just a little bite. I was hungry to try this combo!

As I finished the last chip and after taking a sip of tea, I asked Adele & Ivan how they came about this combination of having chips with eggs. I was quickly corrected, egg and chips. You see, there is a particular order of saying name of the dish. They went on to explain that "egg and chips" is a very popular low-cost meal that's eaten at tea time in England. The term working-class came up but given that that term is relative depending on which part of the world you are, they preferred that I explained it as such: low-cost, a budget meal. You can read more about it here.

Whether it's low-class, working class, low cost or a budget meal, let me tell you, a plate of egg and chips hits the spot - breakfast, lunch or dinner and anything in between. To feel less guilty about the chips, I baked them rather than fry them. I can't remember the last day I fried chips, I always make it in the oven. Oh but the fried chips are really good aren't they? They're definitely something special.

Making oven fries are easy and dressing them up with herbs or spices really takes the chip into a different realm.

GARLIC CILANTRO FRIES

INGREDIENTS

• 2 lbs potatoes - Idaho or Yukon Gold which ever you prefer, scrubbed and cut into french fries, wedges or thick-cut chips
• Vegetable oil
• Salt and pepper to taste
• 1 heaped teaspoon granulated garlic
• 1/3 cup finely chopped cilantro (coriander)

DIRECTIONS

1. Bring a large pot of water to a boil, meanwhile, preheat oven to 400 degrees F.
2. Insert a wire rack into an 18 x 13 sheet pan and set aside.
3. When the water comes to a boil, salt the water.
4. Add the potatoes to the boiling water and cook for 3 minutes. Time starts when the water comes back to a boil.
5. Drain potatoes well and blot off excess water with paper towels. Transfer the potatoes to a large bowl.
6. Drizzle oil all over potatoes, sprinkle black pepper and granulated garlic, toss gently to mix and coat.
7. Spread potatoes out in a single layer on wire rack and place in oven.
8. Roast for 30 minutes or until potatoes are deep golden with some gently browned edges.
9. Remove the pan from the oven. Carefully and quickly remove the rack and transfer the chips to a large bowl, sprinkle the cilantro all over the chips and toss to coat.
10. Serve with fried eggs.

NOTES

• Roasting the potatoes on the wire rack helps the heat to circulate evenly all around the potatoes and prevents you from having to tossing the potatoes half way through the cooking process. However, if you do not have a wire rack (aka cooling rack), add the potatoes directly to the sheet pan and toss the potatoes half way through the cooking process.
• You can use parsley instead of cilantro if you like.
• Fresh herbs such as thyme, rosemary, marjoram and oregano can be minced and be added to the potatoes at stage # 6 to give you flavoured chips. Or you can add cumin (ground and or ground), garam masala or your favourite dried spice mix.
• The potatoes should be adequately salted from being cooked in the salted water so there should be no need to add more.

Enjoy!

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Garlicky Green Plantains

I love plantains. They are so versatile, particularly when they are green. There are many ways to prepare green plantains - you can make chips, wedges, tostonnes or fritters; they can be pounded and molded, stuffed with vegetables or meat. Or they can be boiled and sauteed with tomatoes, onions and fresh herbs. And yes, with salted cod too!

Throughout South America, Latin America, India and other places where plantains flourish, one can discover a multitude of ways to prepare plantains that will have you craving more. I am always happy to discover plantain recipes.

I first had this garlicky green plantain creation when I was a kid and grew to really like it. It requires few ingredients and it's totally satisfying and very filling. Using a mortar and pestle makes quick work of this dish, if you do not have one, then use a wooden cutting board with a heavy rolling pin. This dish should be served hot and be accompanied with a beverage - hot or cold.

Garlicky Green Plantains

INGREDIENTS

Canola or Vegetable oil

3 cloves garlic, crushed

1 chili, cut into large pieces

2 large green plantains

Salt to taste

DIRECTIONS

1. Add 2 tablespoons oil, garlic and chili to a small frying pan and place on medium low heat. Let the garlic and chilli cook until they are softened. This will mellow out the sharpness of the garlic and flavour the oil at the same time. Be sure to watch the heat because you do not want the garlic or chili developing a colour.
2. Add the entire contents of the pan to a mortar with pestle and grind to a paste. Scope out half of the paste and set aside.
3. Remove the tips at the top and bottom of the plantains. Using a paring knife, slit the skin of the plantain from top to bottom and pry away the fibrous skin until all is removed. Cut the plantains in half (crossways), then cut each piece in half, lengthways, and then further cut each of the cut pieces into half (lengthways). Think thick-cut french fries.
4. Heat oil for shallow frying in a pan on medium heat
5. Working in 2 batches, fry the plantains until they are golden and cooked through. Sprinkle with salt immediately when removed from the oil.
6. Add one batch of the plantains to the mortar and pound-smash the plantains mixing in the paste that is already in the mortar. Remove pounded plantains and set aside.
7. Add the reserved garlic-chili paste along with the final set of plantains and pound-smash.
8. Serve hot along with a beverage

This week on About.com, we continue with our hearty soup series. If you still have that ham bone or bits of ham left back from the holidays, use it up in this Ham and Split Pea soup.

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