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Archive for May, 2010


Tuna in Tomato Sauce Recipe Ingredients:

Photo of tuna in tomato sauce

  • 4 tuna steaks
  • juice of 2 limes
  • 2 garlic cloves, crushed
  • 1 fresh red chilli, seeded and crushed
  • pinch of salt
  • 300ml/ 1/2 pint water
  • flour for dredging
  • 3 tablespoons olive oil
  • 1 onion, finely chopped
  • 3 spring onions, chopped
  • 1 red pepper, seeded and chopped
  • 3 tomatoes, skinned and chopped
  • 1 bay leaf
  • sprig of fresh thyme
  • salt and freshly ground black pepper
  • 50ml/ 2 fl oz dry white “wine or water

To serve:

  • juice of 1/2 lime
  • 1 tablespoon olive oil
  • lime wedges

How To Make Tuna in Tomato Sauce

  1. Put the tuna steaks in a shallow dish. Blend together the lime juice, garlic, chilli and salt, and sprinkle over the tuna steaks. Pour the water over the top and leave to marinate in a cool place for 1-2 hours.

  2. Drain the tuna and throw away the marinade. Dredge the tuna with flour and then fry in the oil in a large frying pan until golden brown on both sides. Remove from the pan and keep warm while you make the sauce.

  3. Add the onion, spring onions and red pepper to the oil in the frying pan and fry gently until softened. Stir in the tomatoes and add the bay leaf. thyme, seasoning and wine or water. Simmer gently for a few minutes.

  4. Add the tuna steaks to the tomato sauce in the pan. Cover and continue cooking gently for 10 minutes, or until the tuna is cooked. Stir in the lime juice and olive oil, and serve immediately with a garnish of lime wedges.

Preparation: 10 minutes + Marinating Time
Cooking:25 minutes
Serves: 4

Recipe published in Hamlyn Essential Caribbean: Step-by-step Recipes with Style

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Stuffed Green Peppers Recipe Ingredients:

photo of stuffed green peppers

  • 4 large green peppers
  • tablespoons vegetable oil
  • 1 small onion, finely chopped
  • 1 garlic clove, crushed
  • 1 fresh red chilli, seeded and finely chopped
  • 125g/4oz minced beef
  • grated rind of 1 lemon
  • 4 tablespoons cooked rice
  • salt and freshly ground black pepper
  • pinch of paprika
  • few chives, chopped
  • 4 tomatoes, thinly sliced
  • snipped chives, to garnish

How To Make Stuffed Green Peppers:

  1. Place the peppers in a large saucepan and cover with cold water. Bring to the boil, then reduce the heat and simmer gently until the peppers are tender but still firm. Drain and allow to cool.
  2. Prepare the stuffing: heat the oil in a large frying pan and add the onion, garlic and chilli. Fry gently over low heat until the onion is softened and golden brown.
  3. Add the minced beef and stir well. Continue cooking over low hear until well browned. Add the lemon rind and cooked rice. Season with salt and pepper and paprika. Cook gently for 5 minutes and then stir in the chives.
  4. Slice the tops off the peppers and scoop out the seeds. Fill with the stuffing and stand in a greased baking tin. Surround with the tomatoes and bake in a preheated oven: at 180°C/350°F/Gas Mark 4 for about 20 minutes. Sprinkle with chives.

Preparation: 15 minutes
Cooking:45 minutes
Serves: 4

Recipe published in Hamlyn Essential Caribbean: Step-by-step Recipes with Style

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Spicy baked fish
Spicy Baked Fish Recipe Ingredients:

  • 1 x 1.5-2kg/3-41b sea bass (or bream), cleaned and scaled
  • juice of 2 limes
  • salt and freshly ground black pepper
  • 1 onion, thinly sliced
  • 6 tablespoons olive oil
  • fresh coriander, to garnish
  • For the stuffing:

  • 125g/4oz soft breadcrumbs
  • 50g/2oz butter, melted
  • 1 tablespoon finely chopped chives
  • 1 teaspoon finely chopped coriander
  • 1 small green pepper, seeded and finely chopped
  • ½ onion, grated
  • grated rind and juice of 1 lime
  • pinch of grated nutmeg
  • salt and freshly ground black pepper
  • For the topping:

  • 2 tablespoons oil
  • 1 small onion, chopped
  • 1 garlic clove, crushed
  • 1 fresh red chilli, seeded and chopped
  • 1 tablespoon chopped coriander
  • 4 tablespoons fish stock

How to make Spicy Baked Fish:

1. Make the stuffing: put the breadcrumbs in a bowl and mix in the melted butter and all the ning ingredients. Blend well and then aside to cool.

2. Wash and dry the fish and place in a large dish. Sprinkle it with the lime juice and season inside and Set aside in a cool place for about one hour to marinate.

3. Make the topping: heat the oil in a frying pan and add the onion and garlic. Fry gently until the onion is softened and golden. Add the chilli and continue cooking for 2-3 minutes. Stir in the coriander and fish stock.

4. Remove the fish from the marinade and fill it with the stuffing. Secure with skewers or toothpicks. Arrange the sliced onion in a large ovenproof dish and place the fish on top. Pour over the oil and any remaining marinade, and scatter the topping mixture over the fish. Bake in a preheated oven at 180°C/350°F/Gas Mark 4 for 30-40 minutes. Serve garnished with coriander.

Preparation: 25 minutes + Marinating time
Cooking: 30-40 minutes
Serves: 4

Recipe taken from:Hamlyn Essential Caribbean: Step-by-step Recipes with Style

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