![]() Use a thermometer to tell when it’s ready (170☌), or add a piece of potato and wait until it turns golden – that’s the sign that it’s ready to go. Just under half fill a large sturdy pan with oil – the oil should be 8cm deep, but never fill your pan more than half full – and place on a medium-high heat.Divide the mixture into 20 balls, then roll them in the breadcrumbs and place on a tray.Stir in 2 tablespoons of the salsa, then season to perfection. Remove the skin and core, then mash while hot with the butter.To make the beignets, chop the breadfruit into large wedges and cook in boiling salted water with the lid ajar for 15 to 20 minutes, or until tender, then drain.Scrape into a bowl, stir in the vinegar and hot pepper sauce, then season to perfection with sea salt and black pepper.Peel the red onion and garlic, trim the cucumber, then finely chop it all with most of the remaining coriander, mixing as you go.Cut a cross into the bottom of each tomato, plunge them into boiling water for 40 seconds, then peel away the skin. For the salsa, deseed and finely chop the peppers.Rub over the marinade, getting it into all the slashes, then cover and marinate in the fridge for at least 4 hours. Use a sharp knife to score the fish all over on both sides, about 1cm deep.Melt and add the coconut oil and whiz to a paste, loosening with a good splash of water, if needed. For the marinade, deseed the Scotch bonnet and pepper, peel the garlic, trim and quarter the spring onions, then place it all in a blender with the basil, half the coriander and the celery leaves (if using).
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