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Delicious recipes for you to try; AKEE WITH SALT FISH.

Byline: AKEE

Serves: 4

INGREDIENTS:

3 tbsp vegetable oil

1 red onion, diced

1 pepper, diced

3 spring onions, chopped

2 chopped tomatoes

1 fresh scotch bonnet chilli, seeds removed, chopped

1 x 400g pack salt cod, soaked overnight

1 x 540g can akee, rinsed

1 tsp chopped thyme leaves

SERVE WITH

roasted breadfruit (roasted in the oven for 5-6 hours and peeled before serving) boiled rice

METHOD

Heat the oil in a frying pan and fry the onions, peppers, spring onions, tomatoes and chilli until softened. Drain the fish and add to the frying pan with the akee and cook for 5 minutes or until the fish is cooked through. Season with black pepper and add the thyme. Serve with the roasted breadfruit and rice.

FILLET STEAK WITH WHISKY CREAM

Serves: 2

Cooking time: 20-25 mins

INGREDIENTS

2 x 175g fillet steaks

1 tbsp olive oil

1 tsp soya butter

1 onion, diced, 60ml red wine, 1 tbsp of wholegrain mustard,50ml whisky

100ml soya cream

150ml chicken stock handful chopped curly parsley

SERVE WITH

steamed carrot batons, mini jacket potatoes or baby new potatoes

METHOD

Heat the olive oil and butter in a pan and add the steaks. Cook until the steaks are tender - about six minutes for medium-cooked. Add the onion to the same pan and soften. Add red wine and cook until reduced. Add the mustard and season with salt and pepper. Pour in the stock and the whisky and let the sauce cool. Stir in the soya cream and parsley. Serve the steaks smothered in sauce with carrots and potatoes.

CAPTION(S):

TOP TUCKER... Try this classic steak dish
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Copyright 2007 Gale, Cengage Learning. All rights reserved.

Article Details
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Title Annotation:Features
Publication:Daily Record (Glasgow, Scotland)
Article Type:Recipe
Date:Feb 10, 2007
Words:274
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