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Recipe Details

Ackee & Salted Fish Tartlets

Description

Serves20 people
Preparation time70 mins
Cooking time30 mins

Ingredients

185g (2 tin) Grace Saltfish, drained and flaked

540ml (1 tin) Dunnís River or Grace Ackee, drained

1 tbsp olive oil

Half a red pepper, finely diced

Half a green pepper, finely diced

1 small onion

2 spring onions, finely sliced

1 large tomato, de-seeded and finely diced

2 tsp freshly chopped thyme (or a large pinch of dried)

Ĺ tsp Grace Hot Pepper Sauce

Vegetable oil for frying

Salt and pepper to taste

1 packet ready-rolled puff pastry sheets

1 free-range egg, beaten

How to do it

Ackee & Salt Fish

1. Heat the olive oil in a frying pan and gently cook the red and green peppers, onions, spring onions, thyme and diced tomato for 2-3 minutes or until softened.

2. Stir in the Grace Saltfish, cook for a further 3 minutes.

3. Add the Dunnís River or Grace Ackee and heat through for 5 minutes.

4. Stir in the Grace Hot Pepper Sauce. Allow the mixture to cool.

5. Preheat the oven to 200C/400F/Gas 6

Tartlets

1. Flour a flat surface and roll out ready rolled pastry

2. Cut pastry in circles with 5mm diameters with a pastry cutter and place each on a floured baking tray. Space each circle about 2mm apart to allow the pastry to puff.

3. Beat egg and brush lightly on each circle

4. Place Ĺ teaspoon of the ackee and salt fish mix, in the middle of each circle

5. Place in the oven for 15-20 minutes, or until risen and golden-brown. Serve immediately

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