All posts tagged: frying

The Classics: Brown Stew Chicken

  I grew up watching my Mum do all the cooking in our home. But when I was old enough to appreciate that my Mum had a job which sometimes involved working nights, I had to learn to appreciate my Daddy’s cooking. I say learn to appreciate, because there was only one dish my Daddy knew to do: brown stew chicken. I recall with almost near grief watching my mum hitch up her blue and white nurses uniform over her knee and perch herself gracefully on her brown and orange bike to ride through the quiet streets of Crawley, taking all the tasty food ideas with her to the nursing home where she worked. About 15 minutes into her journey I’m sure the smell of something burning must have reached her nose as far as she was from home. My Dad loved brown stew chicken and he made sure the chicken was just that – brown and indistinguishable from the molasses like gravy it sat in. It’s not that I disliked the bitter sweet taste, it was more that I was bored …

Coconut Fish Stew

I love a fish stew, but it never occurred to me that I could use a base of coconut milk until 6 months ago. I realise now that every culture has their own version of fish stew, from Smoked Haddock Chowder to the French Bouillabaisse and from Brown Stew Fish to Thai Green Curry Salmon (soon coming to the blog). I could go on and on, I love fish! So this dish starts off resembling the preparation of Brown Stew Fish, an infamous in the Caribbean with virtually the same ingredients, with the addition of coconut milk and okra to garnish. Yes the okra is optional, which is why I keep it whole here, so the haters can pick them out, but I actually think they work well in the coconut sauce which is created. In terms of fish, try to use a meaty fish that holds its form like Cod or Bream. I have used Red Bream here. And be careful to let the fish cool down completely before transferring it to the sauce …

Salt fish Fritters

Salt fish Fritters are a stable of most Caribbean households. Some eat it for breakfast, as a snack with bread or on its own. Unlike fish cakes which are made of a mixture of potato and cooked fish, saltfish fritters are made with flour and pack in a lot more flavour which makes them very filling. The end product should be crispy on the outside and soft on the inside. These fritters have the most flavour out of any fritter I have tasted recently and the key to this is a couple of things: grate all your ingredients where stated, that way all the flavour will be well-distributed into every bite. Secondly taste as you go along, yes taste the dough, that is the only way to achieve the flavour you want, because once you start frying there is no turning back. You can also adjust the measurements and flavours as you see fit, provided the texture of the dough is not too stiff or runny (do a sample fry first), this should take no more …