A good way to keep your no-meat Lent fast exciting is by putting new twists on old favorites. Take these loaded Accras made with simple ingredients that you can find at your favorite Massy Stores.
If you’re talking Accra, you’re talking Salt Fish. Start by boiling the Salt Fish for about 15 minutes to get some of the salt out.
You can use that boiling time to do some prep. Mince some Pimiento.
Mince some Onion.
Mince some Garlic.
And chop some Chadon Beni.
For the filling, you can use pretty much any combination of fresh veggies you like. We used Cucumbers.
And we diced some Tomatoes too.
Mix your veggies together.
Then season your veggies with Salt, Black Pepper and a little bit of your chopped Chadon Beni.
By this time, the Salt Fish should be ready. Take it out of the boiling water and place into a bowl to shred.
With a fork, rip the Salt Fish into flakes.
Add the prepped Onion, Garlic, Pimiento and Chadon Beni to the bowl.
And just a little baking powder to help with the texture.
And finally, some CUISINE Flour to bring it all together.
Add some hot water to the mix.
Then mix to combine all the ingredients evenly.
Accras require deep frying, so pour enough oil in a deep pot to almost cover Accras. Allow it to heat up.
Using a spoon, put a generous scoop of your mixture into the hot oil. You want large Accras with enough area to cut open.
While frying, use a clean spoon to scoop hot oil onto the Accra to help it cook faster. This also reduces the chance of the raw mixture sticking to the pot when it is flipped.
When it is golden brown, flip the Accra to cook the other side.
When the entire Accra is evenly brown and crispy, take it out and place it on paper towel to cool a bit and drain out excess oil..
To serve, slice the Accra open.
Place a piece of Lettuce inside.
Then load it with a spoon of the fresh veggie mix.
With the natural juices from the fresh veggies inside, you don’t really need anything else, but you’re free to include a traditional condiment like Tamarind Sauce or Mango Chutney for more flavor. Either way, the crispy goodness of this simple dish will hit the spot in or out of Lent.
Who doesn’t love a good one-pot? It’s quick, convenient and shares well for large groups. Though our most famous one-pot (Pelau in case you weren’t sure) usually features meat, there are other ways to get that one-pot goodness in a lent-friendly manner. Take this CUISINE Seafood Cook Up for example.
To a hot pot on medium heat, add some Olive Oil.
Add Onions and Garlic and sauté until they become slightly translucent. About two minutes.
Next, add some fresh, diced tomato.
Season with a little Salt and Black Pepper
And let it all reduce into a paste that will be the base of the dish. About 15 minutes will do.
Here’s where you can start adding more flavor. Try some Paprika, but don’t be afraid to put your own twist on it.
You can add some Saffron for flavor and color too.
Time to get the CUISINE Rice in.
Followed by some Green Peas.
And some Chadon Beni for another layer of seasoning.
Then distribute this batch of ingredients evenly to make room for the others.
Bell Peppers. Try both red and green varieties for more color in the final presentation.
And round it off with some CUISINE Corn.
Add enough hot water to cover the ingredients. Make sure it’s hot water so you don’t slow down the cooking process. At this stage, you want to cook the Rice until it is al dente, so it doesn’t overcook when you add the seafood.
Now is the time to add your Fish. Any meaty, boneless pieces will do.
Check your seasoning and add more Salt and Black Pepper to taste.
Top up with hot water if needed as well. And put in a hot pepper for a little kick.
Put a layer of CUISINE Shrimp and some fresh Chive for a final layer of seasoning. Then cover and simmer until the liquid reduces.
And that’s it. A lent approved one-pot that can supply miles of smiles for lent and beyond.
Lent doesn’t mean you can’t get in on some serious one-pot action in your next lime or home cooked meal. Here’s a simple Seafood Cook Up using CUISINE ingredients that is sure to be a hit inside or outside of Lent.
It’s easy to keep the grill out for lent. All you need is some quality Seafood from MASSY STORES and you should be able to grill away any meat craving. Well… at least for a little while.
Fleshy fish like Pink Salmon do well on the grill.
And Jumbo Shrimp on the grill is always a hit.
It’s all about the marinade. Try a simple one with some Green Seasoning, Olive Oil, Lemon Juice,
Garlic Powder, Onion Powder, Paprika, a touch of Salt and some Black Pepper.
Simply pour the liquid ingredients into a bowl and add the dry ingredients to taste. You can get creative and twist the flavors to suit you.
Mix everything together to make sure everything is evenly distributed.
When you’re done with the marinade, it’s time to introduce it to the Seafood. Make sure it’s fully coated.
Onto the grill. Skin side down.
You just need to give it about two and a half minutes on each side.
Shrimp goes pretty much the same way. Make sure they’re peeled and deveined.
Skewers make it easy to handle on the grill and easier to eat. But remember if you’re using wooden skewers, soak them in water to help them handle the heat on the grill.
This is another quick dish. Just about 4 to 5 minutes until they’re cooked. And feel free to brush on more marinade during the process to keep them moist.
A few veggies on the grill can complement a seafood dish nicely. Just coat them with a little Olive Oil, Salt and Black Pepper to season them up and prevent them from just burning up over the heat. IF you’re including veggies like Corn in the mix, try parboiling them first to reduce cooking time on the grill.
And that’s it. Simple, effective and super tasty. If you’re abstaining from Meat or just have a Seafood craving, this is a sure way to hit the spot.
For the scallops:
- 1 lb. sea scallops
- 1 Tbs. unsalted butter
- 1 Tbs. extra-virgin olive oil
- Kosher salt and freshly ground black pepper
For the sauce:
- 3 Tbs. unsalted butter, cut into six pieces
- 2 Tbs. finely diced onions
- 1/4 cup dry white wine
- 1/4 cup finely chopped mixed fresh herbs, such as parsley and chives
- 1/4 tsp. finely grated lemon zest
- Kosher salt and freshly ground black pepper
- 2 to 3 lemon wedges for serving
Tip: Be sure to have all your ingredients prepped for the sauce (onions diced, herbs chopped) before you begin searing the scallops
Pat the scallops dry with paper towels; surface moisture impedes browning.
Heat a 10- or 12-inch nonstick skillet over medium-high heat for 1 to 2 minutes. Add the oil and butter, if using, and heat until quite hot. Pat the scallops dry once more and put them in the pan in a single, uncrowded layer. Season with salt and pepper and let sear undisturbed until one side is browned and crisp, 2 to 4 minutes. Using tongs, turn the scallops and sear until the second side is well browned and the scallops are almost firm to the touch, 2 to 4 minutes. Take the pan off the heat, transfer the scallops to a plate, and set them in a warm spot. Let the pan cool for a minute before you make the sauce.
Return the pan to medium heat. Add a piece of the butter (1/2 Tbs.) and the onions and sauté until the onions begin to soften, about 1 minute. Add the wine and simmer until reduced by about half, another 1 to 2 minutes. Add the herbs and lemon zest. Reduce the heat to low, add the remaining butter, and whisk constantly until the butter melts into the sauce. Return the scallops and any accumulated juices to the pan. Gently roll the scallops in the sauce to warm them through. Taste for salt and pepper and serve immediately with lemon wedges on the side to squeeze over the scallops.
- 1 lb Large shrimp shelled deveined
- 1 can (13.5 oz.) coconut milk
- 1.5 teaspoons garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon ground allspice (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 cups mango chunks partially frozen
- 1 Medium jalapeno minced
- 1/2 cup red onion diced
- 2 tablespoons lime juice
- 2 tablespoons chopped cilantro
- 2 teaspoons canola oil
- 6-inch corn tortillas (or flour tortillas) toasted
- Combine shrimp, coconut milk, garlic powder, cumin, chili powder, allspice, salt and pepper in a bowl. Cover; refrigerate 2 hours or overnight.
- Chop mango chunks and combine with jalapeno, red onion, lime juice and cilantro, in bowl; set aside. Refrigerate until ready to cook shrimp.
- Drain shrimp; discard marinade. Chop shrimp in small pieces.
- Heat oil in large non-stick skillet over medium high heat. Add drained shrimp to pan and sauté 5 to 7 minutes, or until pink and cooked through.
- Spoon shrimp into tortillas, top with salsa and roll up.
- 2tbs ILLIADA EXTRA VIRGIN OLIVE OIL
- 2 Cloves Garlic
- 2 inch piece Fresh Ginger
- Dash hot pepper
- 4 tbs masala curry paste
- 453gms Seabest Pollock Fillet
- 1 tbs coriander
- Dash Freshly grated black pepper
- Heat the oil, crush the garlic and finely slice the onion, then cook them gently until softened and slightly caramelised – it will take 10-15 minutes. Set aside ¼ of the onion-garlic mix.
- Meanwhile, cook your rice according to the on-pack instructions.
- Chop and add the ginger and chilies to the onion-garlic mix, and cook for a minute. Stir in the curry paste and coconut milk until well mixed. Bring this mixture to the boil, reduce the heat and simmer for 5 minutes, until it has reduced slightly.
- Cut the pollock into large cubes. Add to the sauce, season the mix with the black pepper and pop on the lid, then simmer for 5 minutes, until the fish has turned opaque and is just flaking.
- Season and stir in the coriander very carefully.
- Serve with your cooked rice and garnish with reserved onion and fresh coriander.
- 1 1⁄2 lbs tilapia fillets
- 4 garlic cloves, thinly sliced
- 3 tablespoons olive oil
- salt and pepper
- lemon, for serving
- chopped parsley (to garnish)
- Season tilapia fillets with salt and pepper.
- Heat oil in a skillet over medium heat.
- Put fillets in first, and when they start to turn color a bit (after 1-2 minutes) add garlic slices.
- Continue cooking about 4 minutes or so, then flip fillets.
- Fry until cooked through, and fish flakes easily with a fork– this will depend entirely on the thickness of your fillets, so you will need to watch them carefully.
- The garlic should turn a dark golden brown, but not be burned, if you notice that the garlic is starting to burn, spoon it over the fish, so it is no longer in contact with the pan.
- Serve with freshly squeezed lemon juice and garnish with chopped parsley.
- Sweet and Sour Sauce
- 1/3 cup sugar
- 1 1/2 teaspoons cornstarch
- 2 tablespoons rice vinegar
- 2 tablespoons fresh lime juice
- 2 teaspoons soy sauce
- 1 teaspoon minced fresh ginger
- Juice of 1 large lime
- 1 1/2 pounds mahi-mahi fillets, cut into “fingers” about 3 inches in length
- 1 cup dried bread crumbs
- Vegetable oil for pan-frying
1) Combine the sugar and cornstarch in a small saucepan. Whisk in 1/4 cup of water.
2) Add the remaining ingredients (Excluding the large lime and soy sauce) and bring to a boil over medium heat. When the sauce thickens lightly, remove it from the heat. It can be used warm or at room temperature.
3) Drizzle the lime juice and soy sauce evenly over the fish pieces and let them sit for several minutes.
4) Place the bread crumbs on a plate.
5) Warm 1/4 inch of oil in a large heavy skillet. (Test oil by dropping a few pieces of bread crumbs in to ensure they brown quickly in the oil)
6) Drain each piece of fish and coat it with the bread crumbs.
7) Saute the fish on all sides until the bread crumbs are golden brown and the fish flakes
8) Serve the mahi-mahi immediately with the sauce drizzled over it and a hot bed of rice J
- 1 fish (about 1 1/2 lbs. (cut into pieces)
- 4 cups fish stock
- 2 cups water
- 2 potatoes (cut in 8′s)
- 3 green cooking bananas (peeled and diced)
- 1 green onion (scallion) (chopped)
- 5 small okras (chopped)
- 1 onion (diced)
- 3 cloves of garlic diced
- 1 tablespoon oil
- 1/4 hot pepper (use 2 pimentos if you have, if not use your favourite hot pepper)
- 1 tablespoon Golden Ray butter
- 1 lime
- 1/2 teaspoon salt
- 1 teaspoon green seasoning
- 1 tomato
- 1 carrot
- 1 stalk celery
- 3 tablespoon cilantro (chopped)
- 1 teaspoon Worcestershire sauce
- Cut the fish into serving size pieces, wash and season using the green seasoning, salt and tomato. Set aside to marinate as you get other ingredients ready.
- Chop and dice all the vegetables, including the potato, carrot, onion, garlic, celery, okra, green banana and hot pepper.
- In a soup pot, add the oil and heat. Then start by adding the onion, then the garlic and cook for a few minutes.
- Add the rest of the vegetables that we chopped and diced.
- Add the 4 cups of fish stock, the 2 cups of water and Worcestershire sauce into the pot with ALL the vegetables.
- Allow to come to a boil then cover and reduce to a simmer for about 15 minutes. After it’s been simmering for the 15 minutes we can now add the fish, the butter and cilantro.
- Let this all cook for another 10-15 minutes or so on a gentle heat. The last 7 minutes is when you can add the macaroni
- To serve, you can either squeeze the lime juice directly into the pot or you can slice it and allow your guests to squeeze it themselves in their soup bowl. Enjoy!
- 8-10 Cascadura fishes
- 1 tbsp. curry
- 3 medium-sized tomatoes
- 4 cloves garlic
- 10 leaves chadon beni
- 1 small onion
- 1 pimento pepper
- 1 cup coconut milk
- 1 tbsp. curry powder
- 2 tbsp. onion
- 1 tbsp. garlic
- Salt and pepper to taste (about 1/4 tsp)
- Oil (about 1 1/2 tbsp,)
- Clean the cascadura. Chop finely the garlic, onion, pimento, and chadon beni. In a small bowl mix the chopped ingredients and add seasoning mixture.
- Dice the tomatoes. Mix the seasoned mixture with the curry and masala.
- Mix the chopped tomatoes into the seasoning. This is your stuffing for the fish. Stuff the fish with the tomato and seasoning mixture.
- Heat oil in a heavy sauce pan, add onion and garlic and cook slowly until yellow. Mix the curry in a little bit of water and add to the heated oil. Cook slowly.
- Add fish and stir until coated with curry. Add a little water to the curry.
- Add coconut milk, salt and pepper to the curry and allow to simmer for about 15 minutes. Do not let it dry down.
- Serve with dumpling, rice or provisions and Enjoy!!