Caribbean Buljol Butties
Masterchef semi-finalist Shivi Ramoutar shared her recipe for the perfect Caribbean Buljol Butties.This is a common breakfast dish, but also works well without the fried bake as a light saltfish salad. It is best served with this spicy aioli and slices of buttery soft avocado, which, while perhaps not totally authentic, is a really yummy combination. This recipe is taken from Shivi's new book Caribbean Modern.
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RECIPE:
SERVES 4–6
TIME OVERNIGHT SOAKING + 10 MINUTES PREP + 15 MINUTES COOKING
INGREDIENTS
- 1kg salt cod, or other saltfish
- 2 spring onions, green parts only, finely chopped
- 2 large vine tomatoes, stems removed, seeded and finely chopped
- 1 yellow (or orange) pepper, stem removed and finely diced
- 2 tsp finely chopped chives
- 3 tsp fresh lime juice
- ½ tbsp extra virgin olive oil
- sea salt and freshly ground pepper
- 4–6 Fried Bakes (see page 126), to serve
- 1 ripe avocado, peeled and stone removed, thinly sliced, to serve
FOR THE AIOLI
- 4 heaped tbsp mayonnaise
- 4 garlic cloves, peeled and crushed
- 4 tsp Pepper Sauce (see page 000, or 1 finely chopped chilli)
- ½ tsp paprika
METHOD
1. Submerge the salt cod in water and soak for 12 hours, or overnight, changing the water 5 or 6 times.
2. Rinse the salt cod, place in a pan, cover with fresh water and bring to the boil. Once the water begins to boil, remove the pan from the heat, drain the boiled water, add fresh cold water and bring to the boil again. As soon as the water starts to boil, reduce the heat and simmer for about 5 minutes, until the salt cod is cooked through. Drain the water and set the salt cod aside to cool.
3. When the salt cod is cool enough to handle, flake the meat of the fish into a bowl, discarding pin bones and skin. Use two forks to go over the fish, flaking it finely.
4. Gently but thoroughly incorporate the spring onion, tomato and pepper, then add the chives, lime juice and olive oil and season to taste.
5. To make the aioli combine all the ingredients well in a bowl. Taste and adjust the seasoning as necessary.
6. To serve, slice open the Fried Bakes, spread liberally with the aioli, stuff with the salt-cod mixture, and top with slices of avocado.
FRIED BAKES RECIPE
MAKES 6 BAKES
INGREDIENTS
- 360g self-raising flour, sifted
- good pinch of salt
- 20g butter, diced, at room temperature
- 150–200ml water
- a little rapeseed oil for coating
- groundnut oil for frying
METHOD
These are sometimes referred to as johnny cakes or dumplings and are crispy on the outside and fluffy on the inside with oodles of flavour. You can have them at any time of the day, with any meal of the day and they are exceptionally good for soaking up sauces, or just hot out of the pan, sliced open with a little cheese and some Pepper Sauce.
1. Whisk together the flour and the salt in a large bowl then use your fingertips to rub the butter into the flour until it resembles fine breadcrumbs. Gradually add the water (you may not need to use all), mixing with a spoon, until a dough forms.
2. Tip the dough out onto a floured surface, rub your hands with a little oil and knead, for about a minute or so, until smooth then form into a ball. Pour a drop of oil onto your palm and coat the dough. Cover it in cling film and leave it to rest for 30 minutes in a warm place.
3. Return the dough to a floured surface and knead a few more times. Divide the dough into six balls and flatten each into a palm-sized circle. Use your fingertips to coat the top of each ball with a little oil
4. Pour the oil into a large wok, or high-sided pan, so that it comes halfway up. Heat the oil to 180°C: when you pop a breadcrumb in it should sizzle and turn golden brown almost immediately. Line a large plate with kitchen paper and set this down near the pan.
5. Pop the raw bakes into the hot oil – two or three at a time, depending on the size of your pan – and fry them for about 30 seconds to a minute, until they start to puff up. Flip them over and fry for a further 30 seconds to a minute. Continue to flip them over and cook until they are golden and puffy on both sides. Remove with a slotted spoon and place onto the kitchen-paper-lined plate to soak up any excess oil. Serve immediately.
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