Sunday, 27 April 2014

Fried fish, truffle mustard infused Jollof rice, with fried plantains

As many of my loyal blog/Facebook/Twitter followers, I love Caribbean food, it's the food I grew up on as a child and continue to regularly eat this cuisine as an adult. As I grew into my teen years I realised that a large amount of the Caribbean dishes that I eat are actually of an African origin. This is likely due to the slaves who were transported from Africa to the Caribbean who brought along dishes from their native country. Take fried fish and fried plantains for example, these are two dishes which are regularly eaten in West Africa and throughout the Caribbean. Jollof rice, on the other hand, to my knowledge is a West African dish which I discovered a few years back and will be sharing my take on this classic dish later on in my blog post.
Fish is eaten traditionally on Easter and my fried fish with truffle mustard infused jollof rice & fried plantains is what I ate on Good Friday. The fish, lightly seasoned with all-purpose seasoning, fried and a tomato, pepper, onion mixture added to the fish, otherwise known as "cook up fish"is one of my favourite ways of eating fish. The jollof rice, was delicious, a different way of eating basmati rice and the addition of Maile truffle mustard allowed me to ditch the traditional use of chilli in this dish and replace with a creamy and luxurious taste of this mustard. The fried plantains, my ultimate Jamaican snack needs no introduction, the addictive nature of these fried treats says it all.

Here is how my fried fish, truffle mustard infused jollof rice and fried plantains turned out:
Fried fish, jollof rice, plantains.

Fish frying.

Mustard added to the jollof rice mixture.

Sauce for jollof rice.

Jollof rice cooking.

Fried plantains.

Recipe for fried fish Serves 4
8 thick slices of hake fish
1.5 tbsp all purpose seasoning
oil for frying.

Recipe for truffle mustard infused jollof rice serves 4
 1 cup of rice
1 3/4 of water
1 tbsp truffle mustard
1 tbsp tomato puree
1 tbsp all purpose seasoning
1 red pepper
1tbsp balsamic vinegar
2 onions
2 tomatoes
1 teaspoon salt

1 red pepper
green pepper
1 scotch bonnet pepper (seeds removed)
3 tomatoes

For fried plantain - serves 4
2 plantains
oil for frying

Method for the fried hake
Wash the fish and pat dry with kitchen towel. Sprinkle over a large pinch of all purpose seasoning on each hake piece, leave this to marinade for a minimum of 10 minutes.  Heat a large amount of oil (enough to shallow fry) and ensure the pan is red hot. Add 4 pieces of fish at a time over a high heat for around 7 minutes on each side, or until each side is lightly browned. Repeat with the remaining 4 fishes. Whilst the fish are frying, slice the tomatoes into quarters, slice the peppers into strips and the scotch bonnet pepper, ensuring the seeds are removed. When the fish is cooked scrape any remaining of the fish that has stuck to the pan and add around 2tbsp oil. Add the tomatoes and the frying pan for around 10 minutes (to ensure the peppers are cooked properly) and add the fish to the pan to cook with the tomato pepper mixture for around 5 minutes.

For the Jollof rice.
Slice the red pepper, onions and  tomatoes, scotch bonnet pepper and place into a bowl. Add a good dollop of Maille truffle mustard, all purpose seasoning to the mixture and stir. Place the mixture in a food processor and blend until all the mixture is liquidised. Meanwhile, wash the rice and place the rice in a pan, add the water, salt and the tomato mixture. Cook the jollof rice for 20 minutes.

For the fried plantains
Whilst the rice is  cooking, get on with the plantains. Slice the plantains  and heat enough oil in the frying pan to shallow fry.

Disclaimer: I was sent two Maile Products to review including the truffle mustard.



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