food

Barbados Beach Party

Chef Rashida Holmes is going to elevate your dinner game with bright, bold, island flavors. She’s cooking up a traditional meal from her family’s beloved Barbados including Aunt Vie’s Codfish Cakes with Garlic Aioli and Green Curry Shrimp Patties with a Jerk Cucumber Salad.

food

Barbados Beach Party

Chef Rashida Holmes is going to elevate your dinner game with bright, bold, island flavors. She’s cooking up a traditional meal from her family’s beloved Barbados including Aunt Vie’s Codfish Cakes with Garlic Aioli and Green Curry Shrimp Patties with a Jerk Cucumber Salad.

Ingredients

Shrimp Filling

  • 2lb Shrimp
  • 4 Anaheim peppers
  • 3 green bell peppers
  • 1 onion
  • 4 scallions
  • 1 bunch parsley
  • 1 bunch cilantro
  • 1 bunch chives
  • 10-12 leaves culantro
  • 4 cloves garlic , sliced thin
  • 2 habanero or scotch bonnet peppers
  • 2 T chopped ginger
  • 2 T your favorite curry powder
  • 4 yukon gold potatoes, medium
  • 1 lemon halved

Turmeric Shortcrust Pastry

  • 3 1/2 c All-purpose Flour
  • 1 tsp salt
  • 1/4 tsp baking powder
  • 1 tsp curry powder
  • 1 Tblsp ground turmeric
  • 200 g butter
  • 1 c water
  • 100 g Crisco shortening

To Assemble

  • Shrimp Filling
  • Turmeric Shortcrust Pastry
  • 1 egg, beaten
  • ¼ cup AP flour
  • ½ cup water
  • 1 fork

Steps

Shrimp Filling

  1. Place potatoes in a 4 qt pan, cover with water, season with 2 pinches of salt, and simmer until potatoes are soft. Drain the water and let cool
  2. In another 4 qt pot, bring water up to a boil. Blanch the scallion greens, parsley, cilantro, and chives for 10 seconds and then place in ice water to cool
  3. In the same water, blanch the shrimp for 20 seconds and place in a separate ice bath
  4. Once the shrimp is cool, chop the pieces into medium pieces
  5. Over the open flame of the stove, char 1 of the Anaheim peppers until black on all sides. Once charred, place in a small bowl and cover with plastic wrap to sweat.
  6. Once cool, peel and remove the seeds
  7. Small dice the remaining Anaheim peppers, green bell, onion, and scallion whites. In a hot pan Saute the chopped veg, garlic, ginger, and 1 of the habaneros for 5-8 minutes Season with salt and curry powder, remove from heat and let cool
  8. In a blender, combine the blanched herbs, peeled Anaheim peppers, the other habanero pepper, and a pinch of salt. Blend until smooth
  9. In a large bowl, combine the cooked veg, the blended herbs, the chopped shrimp.
  10. Use a ricer to rice the potatoes into the mixture, season with salt and refrigerate until your patty dough is ready.

Turmeric Shortcrust Pastry

  1. Cube butter into ¼ inch squares and place in the fridge.
  2. In a robot coup, or food processor combine all dry ingredients and pulse to combine
  3. Add the butter and beef tallow and pulse until the mixture resembles bread crumbs
  4. Pour into a a large mixing bowl and make sure all the fat is broken into small pieces
  5. Slowly add the water until the dough comes together to form a ball, knead a bit to bring the dough together. Plastic wrap the dough and chill overnight

To Assemble

  1. Preheat the oven to 375 degrees
  2. Pull the chilled dough from the fridge, dust the counter top with flour
  3. Roll the dough out to roughly ½ inch thickness, fold the dough in half and then roll again to ½ thickness. Fold in half once more and roll out to ⅛ inch thickness
  4. Using a 2 inch biscuit cutter, cut 10-12 circles out of the dough
  5. Spoon 1 T of the shrimp filling into each each circle, leaving a ¼ inch edge around the filling, brush with water, fold over and seal with the fork. Repeat for all patties
  6. Brush the tops with egg wash and bake for 20-25 minutes, until slightly golden brown on the tops. The egg is important because it helps you tell when they are baked because the turmeric pastry can be deceiving

Ingredients

Codfish Cakes

  • 1 lb salt cod
  • 1 green bell pepper
  • 1 white onion
  • 4 cloves garlic
  • 4 eggs
  • 2-3 medium Yukon gold potatoes
  • Salt to taste
  • 2 t red pepper flakes
  • 4 cups canola oil
  • Rice Flour
  • chives (for garnish)

Garlic Aioli

  • 1 whole egg
  • 1 egg yolk
  • 1 ea lemon, juiced
  • 2 ea cloves of garlic, microplaned
  • 1 pinch of salt
  • 2 cups blended canola and olive oil

Steps

Codfish Cakes

  1. Start salt cod in cold water and bring to a boil, discard the water and repeat 3 times until all the salt has cooked out of the fish and it is soft
  2. Using forks and your fingers, pick apart the cod fish into tiny flakes so it resembles little hairs
  3. Meanwhile, in a separate pot, bring the potatoes up from cold in lightly salted water to a boil and cook until soft, set aside
  4. Roughly chop the onion, pepper, and garlic and pulse in a food processor until small dice.
  5. Drain the veg in a fine mesh strainer, or colander until most of the juice has come out
  6. Mix the drained veg with the picked salt cod
  7. Heat your 4 cups of oil in medium saucepan
  8. Use a ricer, and rice the potatoes into your fish and veggie mix, season with red pepper flakes and taste,
  9. Beat the eggs and mix them into the mixture with a large wooden spoon. If the mixture seems a little wet, you can add a bit of flour to bind or rice flour if you want to keep the recipe gluten free.
  10. When the oil has come to temp, roll the mixture into 2 oz balls or use a 2 oz scoop, to drop them 4 at a time into the hot oil. Fry for about 4-6 minutes or until golden brown, and then let dry on a plate with a paper towel.
  11. Serve with your favorite hot sauce, aioli, or classically with a side of mayo

Garlic Aioli

  1. Place egg, egg yolk, and lemon juice in 2 cup container, like a plexi glass measuring cup.
  2. Using an immersion blender, blend the ingredients together until smooth
  3. Slowly drizzle in oil to emulsify the aioli together while the blender is running
  4. Once Combined, add the pinch of salt and garlic and blend once more
  5. Taste and adjust to your liking

Ingredients

  • 1 lb Persian cucumbers
  • 1 medium onion, medium diced
  • 1 bunches scallions, sliced
  • 1 scotch bonnet or habanero peppers, chopped with seeds
  • 3 cloves garlic, rough chopped
  • 2 oz fresh ginger, peeled and rough chopped
  • 1 bunch fresh thyme, picked
  • 1 t five spice
  • 1 t nutmeg, freshly microplaned
  • 2 whole cloves
  • 1 t allspice, toasted and ground
  • 1 t red pepper flakes
  • 1 T brown sugar
  • 1.5 T kosher salt
  • 1 T Soy sauce
  • 2 T blended oil
  • 2 limes zested and juiced

Steps

  1. In a food processor, combine onion, scallion, scotch bonnet, garlic, ginger, 1 bunch of the thyme, five spice, nutmeg, cloves, allspice, red pepper flakes, brown sugar, soy sauce, salt, blended oil, lime juice, lime zest. Pulse into a paste.
  2. Cut the Cucumbers in 4 pieces, place between 2 pieces of plastic wrap, and lightly smash with a rolling pin, until the water begins to come out and the cucumbers slightly change color
  3. Toss the Cucumbers with the jerk paste and serve cold