| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Seafood, Eggs, Dairy, Meats |
Caribbean |
Caribbean, Light |
1 |
servings |
INGREDIENTS
| 200 |
g |
Chickpeas |
| 3 |
|
Onions; peeled and finely |
|
|
; chopped |
| 1/2 |
dl |
Oil |
| 50 |
g |
Butter |
| 2 |
|
Cloves garlic; peeled and crushed |
| 2 |
dl |
Olive oil |
| 200 |
g |
Fish trimmings |
| 1 |
|
Egg |
| 50 |
g |
White breadcrumbs |
| 1/2 |
dl |
Double cream |
| 1/2 |
|
Scotch bonnet sliced |
| 2 |
|
Cho-chos; peeled and cut into |
|
|
; strips |
| 1 |
tb |
Pimento berries |
| 1/2 |
dl |
Chicken stock |
| 1/2 |
bn |
Coriander; chopped |
| 1 |
|
Sprig thyme |
|
|
Salt |
INSTRUCTIONS
Soak the chickpeas in water.
Sweat one onion in half oil, half butter till soft. Add the garlic and
sweat for a further minute. Add the chickpeas and cover with water. Simmer
till well cooked.
Pour away the water. Pur.e the chickpeas in a food processor. Add the olive
oil and season with pepper and salt.
Pur.e the fish, egg, breadcrumbs and cream in a food processor. Form into
small even balls and fry in oil.
Sweat the remaining onions in half oil, half butter and sweat till soft.
Add the Scotch bonnet, cho-chos, pimento berries, vinegar and chicken
stock. Simmer for 5 minutes. Season with salt and pepper. Spread a ring of
chickpea pur.e on a plate. Sprinkle with coriander. Place the fish balls on
it. Pour the sauce around it.
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