Love Me Some Sushi

Say the word “Sushi” and raw fish immediately pops into your mind but the truth is dishes made with raw fish are called “Sashimi”. What defines Sushi is any dish made with vinegar rice, which may or may not include raw fish. Sushi usually consists of various types of shellfish such as crab or lobster, or cooked fish along with other fresh ingredients wrapped tightly inside the sticky vinegar rice.
Sushi can be so versatile with a variety of fillings beside the seafood like creamy avocado, tangy cream cheese to crunchy cucumber or spicy jalapeño peppers. The sushi rolls are also prepared in diverse ways which allows you to experience different textures such as crunchy fried rolls and gooey rolls baked with cheese.
Not only are they pleasurable to eat they are amazing to look at. The contrast of colours like the dark Nori (seaweed) wrap combined with the white sticky rice and all the bright fillings and toppings such as the vivid orange of carrots, the brilliant red of fish roe and the radiant colours of the diversity of seafood.
Sushi has become very popular over the years and with people being much more health conscious they enjoy the fact that it is low fat, loaded with nutrients, easy and quick to make. For instance, a typical serving of Sushi consists of 8 to 10 pieces, which is around 350 to 400 calories. Also because of the fish, Sushi is high in protein and an excellent source for Omega 3 fatty acid. From the seaweed used in Sushi along with the rice, this food is also rich in iodine and complex carbohydrates.
The Sushi industry has turned into a multi-billion dollar industry with a multitude of restaurants opening around the world. You will probably be surprised at how delicious it is when you try it. Sushi has a soft, light taste that leaves you satisfied. I must say I was not ready to have Sushi five years ago but I weaned myself into it because it seemed like such a thrill to eat these stunning rolls and I have no regrets. I eat Sushi at least three times a month which makes it so obvious I love me some Sushi

Spotlight's on the Chef

So here I am wondering should I go or just stay home and relax. It’s been a while since I had some free time to myself but my friend is in my rear end trying to convince me to go to this pool party “thing” with her. Through her boundless persistence I caved.
Whilst getting dressed she kept insisting on how much fun I was going to have, but I could not help myself from thinking, “really I’ve been to pool parties before, how much more fun could this one be to the others?” Well, fun definitely was not the word I would use to describe this pool party “thing”, it was more astounding, if anything at all.
On our arrival at the venue I am surprised to see a beautiful town house. My captivation with its sprawling compound was short lived however, as I am interrupted by my friend’s introduction of the host of this “thing”, a French gentleman who greeted me, much to my astonishment, with a kiss on each side of my face. “Seriously they do that in Trinidad” was all I could think of in my head. My attention then drifted to the fragrant aroma coming from inside the house; the smell of sautéed onions and garlic in real butter and the sharp aroma of a dry wine in the air. Immediately I felt delighted knowing all too well how food gets me excited. Suddenly I began thinking that this was not going to be so bad after all.
When we get to the kitchen the host and his friend are over the stove turning pots in a frenzied manner, with all sorts of attention-grabbing ingredients scattered around the kitchen counters. I thought to myself “men cooking and it looks like the good stuff how sexy”. After nearly two minutes of me watching on inquisitively my friend whisked me away to the pool as she became concerned that our host and his associate did not want us to see their culinary secrets, which to be honest had me baffled because I questioned why would they really be thinking in such a way.
After two hours of this “thing” the host and his friend could be seen walking towards the pool area, their hands overflowing with various containers filled with the different dishes they had prepared. After they had laid out the food on a table they had specially set up for the night’s activities, the host turned to face his invited guests and began making an announcement. He informed the crowd that he would be opening a restaurant and tonight’s event was actually a tasting of the dishes to be offered. To my dismay, he then drew the attention of the crowd in my direction, informing them that I was a CHEF and stating that he would be looking forward to my professional opinion. Being put on the spot, I began to worry if I would make the right comments and of the consequences if I did not?
The tasting started and there was such a diversity of flavours, from the spiciness of curry to the smooth, rich taste of butter. The sauces made me feel as if I were in a culinary exposition with the best of ingredients like vintage red wines and silky heavy cream. With little to criticize I made my comments and gave my opinions. The guests were all pleased at my understanding of the cuisine, which made me feel really significant. I then thanked the host for being a part of this pleasantly surprising pool party “thing”, although I had been put in the spotlight, and he insisted to my friend that I be invited to any party “thing” they’re having in the future.

Spicy Saltfish Accra

Ingredients:
5 cups Flour
4 tsp. Baking powder
2 tsp. Instant yeast
2 cups Flaked saltfish
3 Pimento peppers; chopped
1 Jabanero pepper: chopped
2 Cloves garlic; minced
2 tblsp. Chives; chopped
1 tblsp. Bandhania/cilantro; chopped
2 tsp. Salt
Water (to make a thick batter – almost like a wet sticky dough)
Oil (for frying)

1. To prepare the saltfish, soak in boiling water for at least 15 minutes, changing the water at least 4 times. The saltfish should be soft enough to flake easily with a fork.

2. Mix the flour, baking powder, yeast, and all seasonings together.

3. Add enough water to make a thick batter. Mix well.

4. Leave to rise for about an hour. It may not raise much, but it needs this time to set in order to get good texture for the mixture. Setting time will get you a rounder accra.

5. Heat oil about 2 inches deep in a pot or pan for frying.

6. Drop spoonfuls of batter into the oil. Turn over as they swell and rise to the top. Remove when golden brown.

7. Place on paper towels.

Saltfish Accra can be served with a variety of chutneys such as mango, tamarind, pommeycethere etc.

SIMPLE SALTFISH

Salted fish, commonly referred to as ‘saltfish’, is widely available in local supermarkets and fish markets all over the country. They are packaged as whole fish, fillets, or loose pieces in plastic bags; or available in bulk as larger whole fillets or the usual kite-shaped whole fish.

While the flavour of whole fish is more desirable compared to the fillets or pieces, consumers opt to use the fillets or pieces because of the ready-to-use prepackaging which allows for easier usage. The whole fish takes longer to refresh and requires peeling the skin and removing bones which makes it the least “go to” saltfish the consumer would purchase.
All saltfish products must be soaked in water before cooking. This process reduces the salt in the fish and plumps up the fish. Fillets and pieces must be soaked for a minimum of 6-12 hours. Whole fish requires at least 24 hours of soaking. Most recipes recommend changing the water four times over a 24 hour period.
Refreshed salt fish is still uncooked and will spoil unless cooked or stored promptly.

Preparing Salted Fish
Saltfish must be soaked in water before preparing. Place the fish in a glass or ceramic bowl in cold water to cover the fish. Keep the bowl in the refrigerator while soaking. It is recommended that saltfish be soaked for 24 hours, changing the water up to 4 times. The longer the fish is soaked the less salty it becomes. The skin and bones of the fish are easily removed after soaking.
Saltfish must be poached first by bringing the poaching liquid to a boil and placing the fish in the liquid after removing it from the heat. Allow the fish to stand in the liquid for 15 minutes. Any choice of herbs may be added to the liquid for flavour. Boiling saltfish is not recommended as it toughens the flesh. The fish can now be flaked, shredded or separated into chunks depending on the specifications of the dish being prepared.
To brown poached saltfish, first cut the fish into 1 to 2 inch pieces and lightly flour the pieces. Heat a small amount of oil in a pan and then brown the fish in the hot oil. Any choice of herbs or spices may be added to the fish pieces for flavour.
The amount of additional salt to be used in any recipe should be determined by the saltiness of the soaked fish. It is advisable to use salt to taste, better less than too much.

Easy Tandoori Chicken

INGREDIENTS:

2 lbs chicken breast (4 pieces)
2 tbsp lemon juice
4 oz plain yoghurt


Spices:

2 tsp garlic powder
2 tsp salt
2 tsp tandoori powder
1 tsp ground chilli powder
2 tsp garam massala


METHOD:

• Remove skin from your chicken breast and bone completely (it is required to remove the wing bone)


• Marinate with spices, lemon juice and yoghurt, leave to marinate for at least 4 to 6 hours (covered)


• In a roasting pan with fitting cover place the chicken on a piece of buttered foil paper and bake with cover for about 35 mins at 375 degrees F

NB. To achieve a better flavour you may want to marinate it over night

Time to prepare: 12 mins

Time to cook: 40 mins

Servings: 4 persons

Home Made Mayonnaise

So often when we think sandwich the word "mayo" pops into your head immediately after. When putting a sandwich together your arms automatically grab the mayonnaise from the refrigerator. Just imagine this heavenly condiment with your twist on it in dishes like egg salad, tuna salad and potato salad. It makes them seem alot more appetising when you think about it huh. Well here's a good start to a home made mayonnaise which anyone can spruce up by adding their own signature flavours.

Anita's Home Made Mayonnaise:
1/2 cup oil
2 egg yolks
1 tbs vinegar
1 tsp mustard
1 tsp boiling water
salt and pepper to taste

Place the egg yolks, vinegar and mustard in a bowl and beat well, gradually adding the oil, whisking continuously. Slowly add one teaspoon boiling water. Add salt and pepper to taste.
Note: Spices such as cayenne pepper, nutmeg, paprika, garlic powder can be added to make it your own.