Thursday, 25 August 2016
Cod fish and ackee, with cornbread waffles
I couldn't find salt fish anywhere, and Paul's fish is so great I thought I would amend the classic saltfish and ackee very slightly and use fresh cod. I poached it first, so that it would flake gently into the dish, as would be expected of real saltfish.
Also, instead of the classic callaloo, I wilted spinach with some onions. Callaloo, is available at the Mediterranean Pantry at the moment.
I have a lovely american waffle iron gadget, so waffles are easy and delicious - I don't use it often enough. If you don't have one, you could do light pancakes instead.
Most of the dish was sourced from Todmorden Market - The Mediterranean Pantry for spices, flour, ackee, The Crumbly Cheese for yogurt, Bracewell's butchers for the eggs, Paul for the fish and Garry for the veg. Soya milk and baking powder from my cupboard.
Cornmeal (or polenta)
Baking powder (1 tsp)
Cod fillets, skinned
1. Make the waffle batter. Mix together dry ingredients in one bowl and wet ingredients in another. Then whisk the two together.
2. Poach the fish in water.
3. Fry onion and red pepper for about 10 minutes with thyme and chili, then add the fish, then the ackee to heat through. Don't move it about too much as it could easily turn into mush.
4. Make waffles.
5. Fry another chopped onion in coconut oil, add spinach and a grating of nutmeg and a splash of water to wilt the spinach.