Jerk Fish with Grilled Pineapple Salsa

Posted on by Chef Jeff Scott

4   6 oz. Fish Fillets (firm fish such as Tilapia)

Juice of 1 lime

1-2 tsp Jerk Seasoning-recommend Walkerswood

3 T. Vegetable oil

Wash the fish with lime juice and rub in the jerk seasoning. Place in shallow dish and wrap in cling film. Chill for 30 minutes up to 2 hours. Remove fish 10-15 minutes prior to cooking.

Heat grill to med/high heat. Lightly oil the grate using a paper towel so fish does not stick. You can make use a fish basket as well. Cook fish 3-5 minutes over direct heat, depending on thickness of fish. Turn fish and cook for 3 minutes. Fish is done when it flakes with a fork.

Pineapple Salsa

3 Tablespoons Fresh Lime Juice

1 pineapple, peeled and cut crosswise into ½ slices

¼ cup finely chopped red onion

1 jalapeno pepper, seeded and minced

2 Tablespoons minced red pepper

2 Tablespoons finely chopped fresh cilantro

Olive oil

Kosher Salt

Method

Drizzle or brush pineapple with olive oil, sprinkle lightly with kosher salt. Place pineapple on grill over direct heat. Grill for 5-6 minutes and turn over, let cook for another 5 minutes or until pineapple is nicely caramelized and soft.

Remove pineapple core and dice.

In a large bowl, combine remaining ingredients and mix well.

Serve with the jerked fish.

Calabaza Squash Soup with Crispy Sage

Posted on by Chef Jeff Scott

IMG_20140225_192042_883

3 1/2 pounds Calabaza Squash (you can use butternut squash as well)

6 Tablespoon olive oil

2 Cups Chopped Yellow Onion

1 Cup Chopped Celery

2 Tablespoon finely chopped fresh Ginger

1 teaspoon dried thyme

1 bunch fresh Sage

1 teaspoon salt

1/2 small scotch bonnet pepper

1 Tablespoon dark brown sugar

4 Cups Low Sodium Vegetarian Broth or Water

Preheat oven to 400 degrees

Cut squash in half and discard seeds and membranes

Place squash in rimmed roasting pan, cut side up and drizzle with olive oil.

Pour about an inch of water in the pan and bake for about an hour. Bake until very tender. Remove and let cool.

In 4 quart pot, heat 3 tablespoons of olive oil over medium high heat. add onion, celery, thyme, ginger, 2 sage leaves and 1/2 teaspoon salt. Discard seeds from pepper and mince very fine then add to pot. Cook for 15 minutes, stirring often until vegetables begin to soften. Stir in brown sugar, 4 cups of broth and remaining salt. Bring to a boil . Lower heat to medium and add squash. Cover pot and simmer for another 15 minutes.

Working in batches, fill blender about 1/2 full. Puree until smooth. Since it is hot, the mixture will expand as you puree. Repeat until all soup has been pureed.

In a small skillet, add 2 tablespoons olive oil and heat. Add the remaining leaves from the sage and cook until crispy. Let them drain on paper towel and lightly salt. Ladle soup into bowls and top with the sage.

Adapted from L/B Real Food

STEWED OXTAIL WITH DUMPLINGS (SPINNERS)

Posted on by Chef Jeff Scott
Stewed Oxtails with Dumplings

This is a recipe my Aunt Etheline makes and is one of my favorites!

INGREDIENTS   1kg/2lb         Oxtail

200g/7oz Chopped Tomatoes – (Small tin)

100g/3oz Mix Red, Green, and Yellow Peppers (Diced or Strips) – optional

125g/4oz         Plain Flour – (For dredging oxtail)

125g/4oz         Plain Flour – (For dumplings)

1                  Large Onion – (Peeled & diced)

2                  Cloves of Garlic – (Peeled & crushed)

1 TBS                  Curry Powder

1 TBS                  Paprika

Drizzle                  Cooking Oil – For frying

To taste          Salt & Pepper

METHOD   Rinse oxtail and pat dry with paper towel, season with salt, pepper, and paprika, cover and leave to one side   Place flour for dredging oxtail into a suitable bowl/plate   Heat oil on a medium heat, in a suitable saucepan or frying pan   Dredge each piece of oxtail into flour (so as to coat evenly), gently shaking off any excess and fry in heated saucepan/frying pan until browned. Transfer and keep warm, browned oxtail in suitable casserole dish or large saucepan   Lightly fry the onions, peppers and garlic and gently stir into the oxtail followed by the chopped tomatoes   Pour over, enough boiling water to cover the oxtail and cook on a low heat for approximately 2hours, or until tender, stirring periodically adding more water as required.  

Dumplings: Mix flour for dumplings with cold water, gradually binding together using a spoon, or by hand until of a dough-like consistency.   Break off a part of the dough and roll in hands to form a small sausage shape which is slightly fatter to the middle. (The mixture will make approximately 8-10 dumplings), add dumplings to the already cooked oxtail and simmer for a further 5minutes before serving

SERVING SUGGESTION/COOK’S TIPS

  • Can be served with plain rice, rice and peas, potatoes or nan-bread
  • A tin of butter beans can be added as an alternative to dumplings
  • Spinner dumplings are so called because of the way they are spun/twisted between the palms