Orange rosemary spritz
A citrus option to serve alongside this meal.
Make one glass
Mix 75 ml orange juice with 100 ml sparkling water over ice. Add a small rosemary sprig if you have one.
JAMAICAN · SIDE
Callaloo and SaltFish
Ingredients
2
Salt Cod1/2 lb
Bacon4
Callaloo525g
Onion1 chopped
Spring Onions2 chopped
Garlic2 cloves minced
Scotch Bonnet1 chopped
Plum Tomatoes2 chopped
Thyme2 sprigs
Black Pepper1/4 tsp
Method
Soak salted fish in water overnight. Next, heat salted fish in water on stove until water boils. You should see a foam on top. Remove from heat and drain. Set aside and shred salted fish once it cools. Cook bacon in skillet over medium heat until crispy. Remove bacon from heat and drain the majority of the bacon grease, leaving about 1 tablespoon in the skillet. Add yellow onion, green onion, scotch bonnet pepper, and garlic to the skillet and stir. Cook for about 2 minutes or until onions soften. Add salted fish to skillet and stir. Cook for about a minute. Next, add callaloo, roma tomatoes, thyme, and black pepper. Stir to combine and cook until heated through, about 2 minutes. Enjoy
Recipe data: TheMealDB · Powered by Bee Solutions
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