Mélange Travel & Lifestyle Magazine October 2016 | Page 44
FUNGI | Mélange Travel & Lifestyle Magazine
INGREDIENTS
250 g okra, cooked and set aside with water 150 g cornmeal 480 mls salted water 1 tbsp. butter or margarine
Photo Credit: Janie Conly-Johnson
uda Hospitality Training Institute
KING TIME: 25 mins
PREPARATION
SERVES: 6
ANTIGUAN SUNDAY MORNING BREAKFAST
In a medium pot, bring salted water to a boil. Add cornmeal, stir briskly with a wooden spoon or turnstick. Continue to stir until the mixture thickens. Add a small amount of okra and stock and continue to stir with a folding motion. Continue this step until cornmeal is cooked and funghi is smooth. Add two thirds of the butter and stir into funghi. Use the remaining butter to grease a small bowl to roll the funghi.
0 g. Conch (cleaned & cooked) erve conch water for stock. 0 g. Potatoes (diced) g. Sweet Peppers (diced) g. Carrots (diced) g. Onions (diced) 0 g. Butter 0 g. Flour LING FISH OR SALTFISH CHOP-UP tre. Conch stock 0 mls. Heavy Cream (Double Cream) INGREDIENTS PREPARATION 1lb Lingfish or Saltfish (soaked for at least eight hours) g. Parsley (chopped) Drain water from Lingfish or Saltfish and rinse with fresh 1 lb eggplant(cubed) water. In a medium pot, bring Saltfish or Lingfish to a boil, t & Pepper to taste 1/4 cup cooking oil for about half and hour. Drain. Add fresh water and return 1/2 onion(diced) to heat. Add eggplant after the water has been boiling for 2 seasoning peppers(chopped) about twenty minutes. Add eggplant and allow to cook a large pot melt butter, add vegetables, sauté for 2 cloves garlic(chopped) until soft. Drain. Place Saltfish or Lingfish in a bowl in minutes. Add flour and stir constantly for about 1/2 tomato (diced) fresh water. Allow eggplant to continue to drain. When fish minutes2 over heat. Add 1litre of conch tbsp. medium tomato paste is cooled, remov skin and bones and strip. In a medium ck and1/stir until mixture becomes cup vigorously water skillet, add cooking oil and place over medium heat. Add tsp black add pepper y thick.1/2 Gradually remaining stock, stirring onion, seasoning peppers, garlic, tomatoes. Allow to fry 2 sprigs of thyme for about a minute, add tomato paste and stir. Add water orously after each addition. Add potatoes and 1 ripe plantain and allow to simmer for about two to three minutes. Add nch and simmer until potatoes are al dente. Add 3 tbsp. Ccoking oil fish, black pepper and thyme. Simmer for one more minute sley, season and stir in cream. and remove from heat. In a medium bowl, use a vegetable masher to mash eggplant. In a small skillet, add three table spoons of oil and place over medium heat. Slice plantain on an angle, place in hot oil and fry until golden brown. Place on absorbent paper. Serve funghi with chop-up, lingfish or Saltfish and fried plantain. Tomatoes, cucumbers and boiled okra can also be served with this dish.