Tag Archives: Jerk Fish

CarolCooks2…Weekly roundup…Jackfruit, Jerk Fish, Bioplastics, Intermittent Fasting and more…

My doesn’t time fly when you are having fun? Welcome to my weekly roundup if you have missed any posts  …Take a pew, grab a drink, settle down and enjoy!

great reads a weekly roundup lady with electronic reader

There is something for everyone this week…Who enjoyed their pancakes? I sure did and had maple syrup and lime juice on mine…

I am kicking all those foods out that have little nutritional value in my healthy eating plan and focusing on things which have more nutritional value …Like a pancake…What does it contain?  Eggs, milk, maple syrup, lime juice, grass-fed butter…5 out of 6 sounds good to me…In moderation…I thoroughly enjoyed mine…

After my weekly roundup, it was over to Sally’s where again there was something for everyone from how to cook the perfect roast dinner, numerology, book reviews, music and so much more…Enjoy!

https://smorgasbordinvitation.wordpress.com/2019/03/03/smorgasbord-blog-magazine-weekly-round-up-estate-agent-code-gardening-roast-dinners-numerology-italian-cookery-editing-music-and-books-galore/

Now it’s time for pancake recipes…From the Shrove, Tuesday pancake remembered from my childhood to the Traditional Thai pancakes…

 

https://carolcooks2.com/2019/03/04/pancake-day-5th-march-aka-shrove-tuesday-mardi-gras-or-fat-tuesday/

The myths around intermittent fasting and the do’s and dont’s uncovered…simplified…

questions-2245264_640

https://carolcooks2.com/2019/03/05/healthy-eating-intermittent-fasting/

The new series from Sally and myself over at Smorgasbord Magazine…Healthy Eating and cooking from scratch the essential Vitamins explained…In this issue Vitamin B1.

https://smorgasbordinvitation.wordpress.com/2019/03/06/smorgasbord-health-column-with-sally-cronin-and-carol-taylor-cook-from-scratch-to-prevent-nutritional-deficiency/

Waste Not! Want Not! This week I looked at the good news about bioplastic…How agave, corn and avocado waste are being utilised…

 

https://carolcooks2.com/2019/03/07/waste-not-want-not-week-14-waste-to-bioplastics/

Lent something I have always observed since a child…Who remembers making the palm crosses?

What will it be this year? I think we need to get creative and one of the comments was giving up holding grudges I thought that was brilliant …What will you be giving up?

https://carolcooks2.com/2019/03/07/lent-a-40-day-fast-what-will-you-be-giving-up/

Rounding off the week by joining me in my kitchen…Grandad loved his organic homegrown radishes which Lily brought him they were lovely and hot as a radish should be…

https://carolcooks2.com/2019/03/08/week-10-in-my-kitchen/

Thank you for reading I hope you now feel refreshed and enthused and ready to enjoy  a wonderful weekend  xx

About Carol Taylor:

Enjoying life in The Land Of Smiles I am having so much fun researching, finding new, authentic recipes both Thai and International to share with you. New recipes gleaned from those who I have met on my travels or are just passing through and stopped for a while. I hope you enjoy them.

I love shopping at the local markets, finding fresh, natural ingredients, new strange fruits and vegetable ones I have never seen or cooked with. I am generally the only European person and attract much attention and I love to try what I am offered and when I smile and say Aroy or Saab as it is here in the north I am met with much smiling.

Some of my recipes may not be in line with traditional ingredients and methods of cooking but are recipes I know and have become to love and maybe if you dare to try you will too. You will always get more than just a recipe from me as I love to research and find out what other properties the ingredients I use contain to improve our health and wellbeing.

The environment is also something I am passionate about and there will be more on this on my blog this year

Exciting for me hence the title of my blog, Retired No One Told Me! I am having a wonderful ride and don’t want to get off, so if you wish to follow me on my adventures, then welcome! I hope you enjoy the ride also and if it encourages you to take a step into the unknown or untried, you know you want to…….Then, I will be happy!

More and more of my blogging friends have joined me on MeWe…A social media site which is fairly new and which promises much without the restrictions some other social media sites are choosing to impose on many of us…Join me if you will on  mewe.com/i/caroltaylor3 

 

Carol is a contributor to the Phuket Island Writers Anthology: https://www.amazon.com/Phuket-Island-Writers-Anthology-Stories-ebook/dp/B00RU5IYNS

Connect to Carol

Blog: https://carolcooks2.com/
Twitterhttps://twitter.com/TheRealCarolT
Facebookhttps://www.facebook.com/carol.taylor.1422

Pinterest: https://www.pinterest.com/caroltaylor56/pins/

Thank you once again for reading this post I hope you all have a great weekend xx

Week 10…In my kitchen…Jackfruit and Jerk Fish…

Welcome to this week in my kitchen …Our high season is here which means it is very hot in the kitchen so methinks it is time to dust off the BBQ and cook in my second kitchen which has doors at either end and is more open so if there is a breeze when it blows through so much cooler.

My jackfruit tree has fruit and for the first year, I have flowers on my curry trees and apparently when it fruits they are edible something new to try…

Jackfruit is also becoming a popular alternative to meat for vegans, vegetarians and anyone wanting to adopt a healthier lifestyle as when cooked the texture is similar to pulled pork.

When ripe jackfruit is eaten as a fruit but unripe jackfruit is prepared as a vegetable. Young jackfruit is used in stews or curries, boiled, roasted; or fried and eaten as a snack. The seeds can also be eaten as a snack after being boiled and then roasted.

Spicy jackfruit salad which in Thai is called Tam Khanun or Tam banun it is made by pounding boiled jackfruit with chilli paste and then stir-frying.

First step over and that was cutting the Jackfruit…I can guarantee if you use an oiled knife and grease your hands the latex doesn’t stick…You do have to keep re-greasing the knife though but any which attached itself came off easily with the cooking oil…

My jackfruit slices are now simmering gently on the stove…

Once they are tender and cooled down enough for me to remove the outer skin I will be doing so…

Ingredients for Tam Kanun:

  • 400 gm green, young Jackfruit
  • 100 gm minced pork (optional) if vegetarian or vegan.
  • 5 kaffir lime leaves
  • 1 tbsp chopped garlic
  • 10 Cherry tomatoes cut in quarters.
  • 3- 6 tsp Chilli paste ( depending on your taste)

To serve:

  • 2 spring onions sliced
  • 5 dried birds eye chillies fried
  • 1 tbsp fried garlic.
  • 1 tbsp coriander

Let’s Cook!

Once cooked drain the jackfruit well, pound in a pestle and mortar and set to one side. I had heard cooked this looks like pulled pork and it does…Or tinned tuna…

Heat a little oil in a pan and fry the garlic until it is nicely browned add the chilli paste and stir-fry for a minute.

Add the minced pork ( if using) and stir-fry until it is cooked 3-4 minutes stirring frequently. Add the tomatoes and the jackfruit stir-fry to combine well add the kaffir lime leaves and remove from the heat.

Serve with sticky rice and the fried garlic, chillies, spring onions and coriander as garnish.

The first time I made this dish… We were very pleasantly surprised if I hadn’t cooked it and it was put in front of me I would never have known it was Jackfruit…Truly ☺ What do you think??

Tam Kanun Spicy Jackfruit Salad… we all loved it and I would definitely make it again.

The ripe Jackfruit arils (pictured) below are eaten here with sticky rice just pushed into the centre.

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Sourdough…Update I am feeding it twice daily and it is definitely a lot livelier so we may (fingers crossed) get our first loaf this weekend…What am I going to call it after giving me so much trouble either Matilda or Phoenix ( Sally’s ) suggestion…What do you think???

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As you know our in-laws bought a few bananas when they came so Banana bread it was…I love Banana bread but could eat it until it goes out of favour so I am limiting myself and

encouraging everyone else to eat it…haha…The passionfruit butter is always a hit when I make it we all love the sweet and tart taste of the passionfruit…

Recipe for Banana Bread and Passion fruit Butter

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Last week on my trip to the market I bought the lovely Majong fruit which is now in season, green mango, lots of herbs and some fish, Passionfruit is abundant at the moment but I gave that a miss the apples are very nice at the moment nice and crisp and a little bit tart…I also picked my cheese up and a lovely piece of blue cheese which was new in…I have had to be very strict with myself as it needs to last and it is a large 750 gm piece which means I can do some cooking with it.

mackerel green mango marian fruit and herbs

Down on the Farm…The fruit and vegetables on the farm are doing well we have 2 new baby turkeys and the radishes are ready to pick…Nice and hot apparently…Grandad will love these…

 

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This week’s Curry:-  Jerk Fish.

Does Jerk Fish count? Well, it has some heat and as fish is quite abundant at the moment here goes I hope you enjoy as much as we did…spicy, spicy skin but the fish, sweet and lovely.

Jerk Fish:

Ingredients:

  • 3 medium size Perch.
  • I tbsp Allspice berries or ground allspice.
  • 1 tbsp black peppercorns
  • 2 bay leaves.
  • 1 large pinch ground cloves.
  • 1/2 tbsp muscovite sugar.
  • Few sprigs Thyme picked and chopped.
  • Few sprigs fresh coriander chopped.
  • 3-6 birds eye chillies finely chopped.
  • 2 clove garlic finely chopped.
  • 3cm fresh ginger.
  • 2 spring onions.
  • zest of 1 lime.
  • 1 tbsp olive oil
  • 11/2 tbsp honey.
  • 2 tbsp golden rum ( optional)

Slash fish 3 times across diagonally and put in oven proof dish and put on one side.

Pound allspice, peppercorns and bay leaves together. Mix in cloves, sugar and honey. Add herbs, chillies, garlic, ginger and bash together.

Tip into a jug and add chopped tops of spring onions, lime zest, a drizzle of oil, a pinch of salt and the rum if using. Mix well.

Pour marinade over the fish and massage well in both sides( it’s a good idea to wear gloves for this )SAM_7116

Leave in fridge to Marinade for at least one hour.

Pre-heat oven to 220 degrees or gas 7. Cook for 20-30 minutes until slightly charred and cooked.

SAM_7119   Serve with Lime slices, Salsa and rice or new potatoes. This marinade can be used with Chicken or Pork.

Next week I will ( I hope) to be showing you how well my taco cases turned out made with Crispy Pork skin…We love crispy crackling and the thought of a taco shell made with it has all of us salivating here…Wish me luck…

We are waiting for little Lily to come it is her weekend and then next week she is coming to stay for two months or so she tells me as the schools here have their long holiday during the high season…Happy Days….

That is all from me this week in my kitchen…Tomorrow is my market shopping day I wonder what new fruits or vegetables I can find…I always look forward to Saturdays xx

Thank you for reading I hope you are enjoying my week in the kitchen…

About Carol Taylor:

Enjoying life in The Land Of Smiles I am having so much fun researching, finding new, authentic recipes both Thai and International to share with you. New recipes gleaned from those who I have met on my travels or are just passing through and stopped for a while. I hope you enjoy them.

I love shopping at the local markets, finding fresh, natural ingredients, new strange fruits and vegetable ones I have never seen or cooked with. I am generally the only European person and attract much attention and I love to try what I am offered and when I smile and say Aroy or Saab as it is here in the north I am met with much smiling.

Some of my recipes may not be in line with traditional ingredients and methods of cooking but are recipes I know and have become to love and maybe if you dare to try you will too. You will always get more than just a recipe from me as I love to research and find out what other properties the ingredients I use contain to improve our health and wellbeing.

The environment is also something I am passionate about and there will be more on this on my blog this year

Exciting for me hence the title of my blog, Retired No One Told Me! I am having a wonderful ride and don’t want to get off, so if you wish to follow me on my adventures, then welcome! I hope you enjoy the ride also and if it encourages you to take a step into the unknown or untried, you know you want to…….Then, I will be happy!

Carol is a contributor to the Phuket Island Writers Anthology: https://www.amazon.com/Phuket-Island-Writers-Anthology-Stories-ebook/dp/B00RU5IYNS

Connect to Carol

Blog: https://carolcooks2.com/
Twitterhttps://twitter.com/TheRealCarolT
Facebookhttps://www.facebook.com/carol.taylor.1422

Pinterest: https://www.pinterest.com/caroltaylor56/pins/

Thank you once again for reading this post I hope you all having a great weekend xx

I won’t be impressed with technology until I can download FOOD!

I had so many positive comments on the above title and I really like it…so I have decided that when I do recipes that will be the title….

I do a mix of recipes that I have gathered over the years and in my time here but if there is anything you would like me to do… then please ask….I don’t bite and if I don’t know what it is I am happy to research and give it whirl…. so please ask…and I might learn some new recipes myself in the process so it will be a  win, win all round.

Now all does not always go to plan in my kitchen…and when disaster strikes…. it strikes and this time it was my Mango Chutney….I burnt it!SAM_7112   Take Two!

Mango Chutney.

Ingredients:

4 Green under ripe Mangoes.

3cm Fresh ginger finely diced.

3 cloves garlic finely diced.

500 gm sugar.

1tsp salt.

1/2 tsp dried chilli.

1tsp cumin seeds.

2 cardamom plus 4 cardamom seeds.

7cm cinnamon stick.

5 whole cloves.

250 ml vinegar I use Apple cider but have used white vinegar and malt.

5 black peppercorns crushed.

Method:

Peel mangoes and cut in small strips.

Place mangoes in large pot Crush diced ginger and garlic in pestle and mortar and stir into mangoes.SAM_7105 SAM_7107 SAM_7108 SAM_7109

Stir in sugar,salt,chilli,cumin,cardamom,cinnamon and cloves.Stir to blend. Cover and leave overnight at room temp. N.B. We are prone to ants here so put water into a shallow tray and put bowl in centre the ants won’t swim the moat..ha ha

Next day place mangoes in heavy bottomed saucepan over medium heat.Cook stirring occasionally until mix starts to thicken about 30-45 mins.Stir in vinegar and crushed peppercorns and cook for a further 3 minutes.

Put into warm sterilised jars. Once cooled I keep in fridge where if you live in cooler climes a cool larder will be fine. This makes 3 medium-sized jars.SAM_7128     Enjoy !  It goes well with  my Indian curry recipes.

It was my increasing of years day on Thursday…..Birthday…. so my son cooked me Jerk Fish. It was the best fish I had tasted , very well cooked , spicy, spicy skin but the fish, sweet and lovely.

Jerk Fish:

Ingredients:

3 medium size Perch.

I tbsp All spice berries or ground all spice.

1 tbsp black peppercorns

2 bay leaves.

1 large pinch ground cloves.

1/2 tbsp muscovite sugar.

Few sprigs Thyme picked and chopped.

Few sprigs fresh coriander chopped.

3-6 birds eye chillies finely chopped.

2 clove garlic finely chopped.

3cm fresh ginger.

2 spring onions.

zest of 1 lime.

1 tbsp olive oil

11/2 tbsp honey.

2 tbsp golden rum ( optional)

Slash fish 3 times across diagonally and put in oven proof dish and put on one side.

Pound all spice, pepper corns and bay leaves together. Mix in cloves, sugar and honey. Add herbs, chillies, garlic, ginger and bash together.

Tip into jug and add chopped tops of spring onions, lime zest, a drizzle of oil, a pinch of salt and the rum if using. Mix well.

Pour marinade over the fish and massage well in both sides( it’s a good idea to wear gloves for this )SAM_7116

Leave in fridge to Marinade for at least one hour.

Pre-heat oven to 220 degrees or gas 7. Cook for 20-30 minutes until slightly charred and cooked.

SAM_7119   Serve with Lime slices, Salsa and rice or new potatoes. This marinade can be used with Chicken or Pork.

That’s all for now I hope you enjoy…..  for you pie and custard lovers it will be treacle tart next time.SAM_7123xxxxxxxxxxxxxxxx…Love you all have a lovely evening, be happy and laugh a lot ..