Cook up Jamaican style
The Rural Agricultural Development Authority has launched the fourth edition of its cookbook, Cook Up Jamaican Style. With over 200 mouth-watering recipes, it encourages eating what we grow.
But more than just a book chock-full of recipes, it also contains useful tips such as how to joint chicken, storing meat, different types of cuts, cured meats and types of preserves. At first glance, it's like Jamaican cooking for dummies, containing some easy-to-follow everyday meals that are Jamaican and not just 'Jamaicanising' a recipe.
So, if you're new to the kitchen or Jamaican cuisine, then this book would be perfect for you. It also contains some new spins on everyday staples that we take for granted or cook the same old way every day.
In this week's recipe of the week, we look at a dish that's perfect for the Lenten season: baked stuffed fish.
Baked Stuffed Fish
1fish (3-4 pounds) dressed
2tsp salt or to taste
3 cups soft breadcrumbs
1/3 cup chopped onion
1/3 cup diced celery
1/2tsp poultry seasoning (optional)
1. Sauté onions and celery in melted margarine until tender.
2. Add all other seasoning to breadcrumbs and blend.
3. Add seasoned breadcrumbs to cooked onion and celery and toss lightly.
4. Use mixture to stuff fish.
5. Fasten opening (toothpick can be used) and place on greased baking pan and brush with melted fat or oil.
6. Bake in a hot oven at 400F until done. Serve hot.
How do you do your stuffed fish? Do you have an alternative stuffing that makes it finger-licking good?
Send us your spin on it or any other everyday Jamaican dish and you could win one of our fabulous baskets.
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