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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 Oil
50 g Butter
2 Cloves garlic, peeled and
crushed
2 Olive oil
200 g Fish trimmings
1 Egg
50 g White breadcrumbs
1/2 Double cream
1/2 Scotch bonnet sliced
2 Cho-chos, peeled and cut
into
strips
1 T Pimento berries
1/2 Chicken stock
1/2 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. Pure the chickpeas in a food processor. Add the  olive oil
and season with pepper and salt.  Pure 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 pure on a plate. Sprinkle with coriander.
Place the fish balls on it. Pour the sauce around it.  Converted by
MC_Buster.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2169
Calories From Fat: 819
Total Fat: 94.8g
Cholesterol: 329.7mg
Sodium: 5296.9mg
Potassium: 4536.7mg
Carbohydrates: 271.8g
Fiber: 53.9g
Sugar: 43.8g
Protein: 80.3g


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