Fish

17.Barbados: Fishcakes

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Most famous celebrity from Barbados! … Nothing ok let me give you a hint; “under my umbrella, ella, ella” YES Rihanna of course! But you probably knew that already! Barbados is now considered the playground of the rich and famous, but it wasn’t always like that. When first settled by the British in 1625, Barbados almost totally covered in dense jungle, with a very large population of wild pigs. Not so glamorous right? At least all the pirate stories from the seventeenth century speak to my imagination! I always loved pirates, I’m probably romanticizing it in my head about what it’s like to be a pirate because I watched way to much Pirates of the Caribbean. For some reason pirates just keep fascinating me. But enough about my strange obsessions. Here are some things you didn’t know about Barbados:

  • Barbados is home to a large Mongoose population.  Originally imported from India to take care of the rats in the sugar cane fields.  Instead they ate the snakes, which was the original predator of the rats. (They did not completely think that through)
  • Barbados is the 3rd oldest parliamentary democracy in the world.
  • Barbados was originally named Los Barbados, meaning ‘the bearded ones’

That’s it I guess for Barbados! I have to spare my Caribbean facts a little, because there are still sooooo many small islands to come! Let’s get cooking! here is the recipe! I loved these fishcakes they make an excellent light dinner or a lunch! I will make these again!

Schermafbeelding 2014-08-05 om 14.06.13

Ingredients: 3 tilapiafilets, Juice of 1 lime1 tsp thyme leave, removed from stem, 2 tbsp parsley, 1 scallion, 3 cloves garlic, 1 tbsp black pepper, ¼ tsp red pepper flakes, ¼ cup mayo, 1 tsp salt, 1/4 baguette toasted , Oil

Cut the baguette in pieces and place them in a food processor and pulse until it’s crumbly. Put the bread crumbs in a bowl.      Next chop the fish with a knife in cubes as fine as you can, it is possible to use a foodprocessor but don’t let the fish become a paste. Place the fish back into a bowl.  Finely chop the thyme, parsley, scallion and garlic then add to the bowl with the fish.  Add about 1/3 of fresh bread crumbs, black pepper, red pepper flakes, mayo, salt and lime juice and mix to combine.   Place remaining bread crumbs onto a plate.  Spoon about a hand of the fish into the palm of your hands and form into a thick patty then lightly coat the fish cake with the bread crumbs.  Place enough oil in a frying pan. Heat oil over medium fire; once oil is hot, lower the heat to medium low.   Fry fish cakes for 5 minutes per side until golden brown, flipping only once.  You do not want to move the fish cakes too much or it may fall apart.   If the fish cakes brown too quickly, then lower the fire.  Once the fish cakes are golden, remove from the fire and place on a plate lined with paper towel to drain. I served them with a nice green salad! It was delicious definitely a keeper!

I found some really upbeat Bajan music! Play this music in the morning and you’re instantly happy!

 

11. Australia: Shrimps on the BBQ and Chocolate Banana on the BBQ

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Aaaah Wednesday my favorite day of the week! Love waking up with the thought in my head that I can publish another recipe! “Put another shrimp on the barbie!” I think this is the best known quote non-australian know. That why I of course made shrimps on the BBQ also because the weather is so beautiful that it would be a shame not to eat BBQ. S0 Australia,… The first thing that comes to mind when I look at the map of Australia,is that al the big cities are centered around the coast. This is because the interior of the continent is mostly hot desert. What else’s comes to mind when I think about Australia: Surfing, field hockey, AFL, cricket, crocodile dundee, kangaroos, koala’s, Steve Irwin. And the Aborignals with their amazing art But what about the stuff you don’t know about Australia.

  • Australia has the world’s largest cattle station (ranch). At 30,028 km2 it is almost the same size as Belgium. (For me this is kind of a shocker since I was born and raised in Belgium)
  • Melbourne has the second largest Greek population in the world, after Athens. (wait WHAT how the hell did they end up there?! I tried to find out why they went to Australia but here doesn’t seem to be a specific reason)
  • Apparently the first European settlers in Australia drank more alcohol per person than any other community in the history of mankind.
  • The native people of Australia are called Aboriginals and their art is world famous!
    Shrimps

 Ingredients: 1 kg tiger prawns,shelled and tails left intact, 4 cloves garlic finely grated, 1 tbsp chilli flakes, 1½ tsp ground pepper berries, sea salt, 1½ tbsp macadamia oil, juice of ½ a lemon, 1½ tbsp coriander leaves, chopped, thumb sized piece of ginger grated. 

Place the prawns, garlic, chilli, pepper berries, ginger and a good pinch of sea salt into a bowl, Mix well and refrigerate until needed. Heat a barbecue grill or griddle pan over high heat. Cook the prawns a couple of minutes on either side and arrange on a serving platter. Drizzle the lemon juice  over the prawns then sprinkle with the coriander leaves. Sprinkle a little more chilli flakes over, if you wish. Eat immediately.

I did a second recipe this week I am not 100% sure that it’s australian but it might as well could be. And honestly you can hardly call it a recipe! It’s an epic way to use up leftover ripe banana’s!

chocolate BBQ banana

Ingredients: chocolate chips (as much as you’d like!), a ripe banana

after BBQ cut the bananas as you can see on the picture, add chocolate chips. Put on the BBQ and wait until the banana starts to brown and the chocolate has melted and is nice and gooey!

Here is a playlist with epic music to enjoy while eating or cooking! http://8tracks.com/doe-like-eyes/aussie-aussie-aussie
O
h yes I almost forgot to mention that this week Australia won the Fieldhockey Worldcup! Congrats Australians! Well played! It was painful to watch how my country (The Netherlands) lost!

5. Angola Calulu de Peixe (Fishstew)

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While I was doing my research for Angola, I was so amazed at what came up. Why is this beautiful country not a major tourist destination. Personally I have never been to Angola but from what I read and saw I believe that Angola might be a hidden jem in the heart of Africa. So now Angola is at the top my list of countries that I want to visit. The food is amazing, the music is swinging, the weather is hot, the beaches are amazing, the waves are ideal for surfing and the nature is stunning. So I ask you WHY is this place not swarming with tourists yet! After looking for a while I found out that there was a really long and hard civil war in Angola from 1975 until 2002. Now the country is slowly trying to recover, from a very cruel long war where a lot of people lost their lives. But the purpose of my blog is trying to find positive thing about countries, and Angola has so many!

  • The giant sable antilope was thought to be extinct until a few years they were rediscovered in Angola
  • One of Africa’s most beautiful natural wonders, the Ruacana Falls, is located in Angola.
  • Luanda is known as the ” Paris of Africa” – This is apparently due to the city’s sophisticated culture and atmosphere
Se here is the Angolan recipe I made I thought it was a hit! Although you would never think guess it’s from Angola when you taste it. To me it tasted really Spanish/Portugese which makes sense because Angola used to be a Portugese colony.
IMG_1827
This recipe is for 6 people
Ingredients: 6 tablespoons of olive oil, 2 onions chopped, 200gr chorizo, 2 red bell peppers (chopped and seeds removed ), 2 cloves of garlic (chopped) 1 red chillipepper (sliced and seeds removed), teaspoon of paprika, 3 bay leaves, 800 gr of canned tomatoes, 2 tablespoons of mild paprika paste, 2 tablespoons of parsley, 4 spoons of coconut oil, 2 large potatoes (peeled and roughly diced), 2 large carrots (peeled and roughly diced), 1 sweet potato (peeled and roughly diced), 150 gr pp of firm white fish filets cut into bite size pieces. 
Preheat the oven to 180C. Bake the onion in a casserole dish. Add the chorizo and bell peppers fry them on a low heath. Now add the garlic, chili, paprika, bay leaf and fry a few more minutes. Add the canned tomatoes and crush them with your wooden spoon. Let it simmer for a few minutes. Take the casserole dish of the heath and stir in the paprika paste, parsley, 250ml hot water and palm oil. Add the roughly chopped potato, carrots and sweet potato and stir them though the sauce. Sprinkle salt and pepper over the fish and put the fish gently on the vegetables. Cover the pan and put it in the oven. Take it out after about 50 minutes and stir carefully through the stew. Put the pan back in to the oven for another 20 minutes. Until it becomes a rich, bubbling stew.

Serve with rice.

Next week is Anguilla, my first caribbean island!