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SPICY TUNA TARTARE
wix
-1 kg fresh tuna
-2 tablespoons ginger sugar cane vinegar blend (for sale on our website)
-2 tablespoons olive oil
-1tablespoon original creoline sauce (for sale on our website)
-1 tablespoon sweet chili pepper puree (for sale on our website)
-2 cloves of garlic, minced
-2 onions, chopped
-parsley, chopped to taste
-salt, pepper
Cut cubes of your tuna using a very sharp knife and put them in a mixing bowl.
Add olive oil, ginger sugar cane vinegar blend, creoline sauce, sweet chili pepper puree, cloves of garlic minced,onions chopped, in a small bowl.
Salt and pepper and mix well.
Add this prepared sauce to the tuna bowl, and whisk until absorbed.
Transfer the tuna to the serving bowls and garnish with chopped parsley.
Refrigerate at least 1 hour before serving.
Tuna tartare can be served over crackers.
SWEET POTATO PATTIES WITH MANGO GINGER CHUTNEY
dame besson
-700 g sweet potatoes puree
-150 g cheese grated
- 1 egg beaten
- 8 tablespoons flour
-4 tablespoons mango-ginger chutney (for sale on our website)
-1 onion finely chopped
-50 g parsley chopped
-salt pepper
- a pinch grated nutmeg
- oil for frying
In a large bowl, combine mashed sweet potato, onion and parsley.
Add grated cheese.
Add egg, flour and mix well.
Form potato into golf ball sized balls.
Heat oil in a large fry-pan.
Fry sweet potato patties on both sides until golden.
Keep warm until ready to serve.
Enjoy with our mango ginger chutney.
SMOKED HERRING PIE
dame besson
FOR 6 PERSONS
-225 g shortcrust pastry
- 200g crumbled smoked herring fish spread (for sale on our website)
-45 g butter
-2 tomatoes, sliced
-1 tablespoon grated cheese
-150 ml single cream
-2 eggs, beaten
-1 onion, finely chopped
-salt, pepper
Preheat the oven to 180°C gas mark 4.
Line the pastry case with greaseproof paper and baking beans. Bake for 12 minutes.
Lift out the paper and beans and return to the oven for a further five minutes. Allow to cool. Reduce the oven temperature to 150°C gas mark 2.
Cook the onion in the butter until translucent then cool.
Stir in cream, beaten eggs, and season.
Put the crumbled smoked herring fish into the pastry case and spoon over the creamy mixture.
Add tomatoes and sprinkle with the grated cheese.
Return the tart to the oven and bake for 35 minutes.
FRENCH SAVORY CAKE WITH CHICKEN RILLETTES
cuisine az
FOR 6 PERSONS
-100 g chicken rillettes spread (for sale on our website)
-175 g flour
-10 g grated cheese
-10 cl skimmed milk
-3 eggs beaten
-1 packet baking powder
-creole sauce to taste (for sale on our website)
-salt, pepper
Preheat oven to 175°C.
Line a loaf pan with baking paper.
In a large bowl, mix chicken rillettes, eggs, pepper and grated cheese.
Add milk and stir well.
Put sifted flour and baking powder. Stir prep until smooth.
Pour mixture into prepared pan and bake at 175°C for 40 minutes.
Enjoy with a green salad seasoned with Creole Sauce.
MARLINS FISH RILLETTES DEVILED EGGS
cuisine az
FOR 4 PERSONS
4 hard-boiled eggs
8 tablespoons marlin fish rillettes spread (for sale on our website)
1 tomato
a few pitted black and green olives
Dice the tomato and drain in a colander.
Crack egg shells and carefully peel under cool running water. Slice the eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a serving platter. Mash the yolks into a fine crumble using a fork. Add marlin fish rillettes and mix well.
Evenly disperse heaping teaspoons of the yolk mixture into the egg whites. If you have a piping bag it will be easier.
Sprinkle with diced tomato and sliced olives.
Keep refrigerated until tasting.
COD FISH FRITTERS
image wix
FOR ABOUT 30 CODFISH FRITTERS
180g crumbled pollock fish spread (for sale on our website)
120g flour
1 onion
2 crushed cloves garlic
2 tablespoon chopped parsley
2 tablespoon chopped chives
1 teaspoon yeast
180ml water
crushed scotch bonnet pepper (for sale on our website)
frying oil
Combine flour with yeast then add crumbled pollock fish, onions, scotch bonnet, garlic, parsley and chives.
Whisk until ingredients have been blended then add water gradually.
Adjust seasonings.
Heat oil in a skillet or saucepan.
Carefully place spoonfuls of the batter into the hot oil and fry until the fritters are crisp and golden-brown.
Remove from the pan with a slotted spoon and set aside.
You may drain on paper napkin to remove any excess oil.
«FEROCE» AVOCADO BALLS
FOR 8 TO 10 PEOPLE
500 g very ripe avocado peeled, seeded, and diced
300g cassava flour (for sale on our website)
300g crumbled grilled codfish spread (for sale on our website)
5 tablespoons oil
3 cloves garlic, finely chopped
1 teaspoon lime juice
Place crumbled pollock fish in a bowl.
Add the lime juice, oil and garlic.
Mash the avocado with cassava flour, add to the crumbled pollock fish mixture, and blend to form a thick paste.
Roll into balls and arrange on a plate.
CARIBBEAN-STYLE ONION SOUP
6 SERVINGS
12 yellow or white onions
4 tablespoons sweet chili pepper puree
4 tablespoons butter
1.5L beef stock
3 tablespoons flour.
6 slices French bread or baguette
2 cups grated cheese (cheddar, emmenthal, parmesan or gruyere)
2 bay leaves
2 cloves garlic
salt, pepper
Peel and finely chop the onions.
In a pot, melt the butter and cook the onions about 15 minutes.
Peel and mash the garlic.
Add the garlic puree to the cooking onions, as well as the flour.
As soon as the flour begins to brown, add the hot beef stock on top, as well as the bay leaf.
Cook for 20 minutes over medium heat. The soup should not boil, but simmer.
Add salt, pepper and the sweet chili pepper puree..
Heat your oven on the grill position.
Spread the cheese on the bread slices and place the bread slices on a baking tray covered with baking paper.
Brown the toast in the oven for a few minutes until the cheese has melted.
When serving, pour the soup into individual bowls and top with slices of bread and gratinated cheese.