Soaked salt cod; about
-450g/1lb
600 ml Milk
1 Clove garlic; crushed
1 Bay leaf
1/4 Onion; peeled
1 sm Loaf of bread; crusts
-removed
1 pn Ground cumin; garam masala,
; turmeric and medium
; curry powder
4 tb Balsamic vinegar
175 g American easy cook rice
Half an avocado; peeled
1 bn Salad onions
1 Red scotch bonnet pepper;
-seeded and finely
; chopped
1 1/2 Lemons and finely grated
-zest of 1 lemon; juice of
2 Plantain; peeled
Vegetable oil for deep
-frying
Finely grated zest of 1 lime
1 sm Bunc mixed fresh chives;
-chervil, parsley
; and coriander,
; chopped
3 tb Olive oil
Salt and pepper
1 Rinse the salt cod well. Heat the milk, garlic, bay leaf and onion in a
pan. Bring to a simmer, add the cod and poach for 4-6 minutes, until tender
and flaking easily. Drain the cod, remove the bones and place the flesh in
a food processor.
2 Break the bread into small pieces and add to the food processor with the
ground cumin, garam masala, turmeric and medium curry powder. Add 2 tbsp of
the poaching liquid and blitz.
3 Heat the balsamic vinegar in a pan and simmer until the liquid has
reduced to a syrupy consistency.
4 Cook the rice according to the packet instructions. Once cooked, drain
the rice and cool quickly under cold running water.
5 Finely dice the avocado and finely slice the white ends of the spring
onions. Add to the rice with the chopped pepper and juice of one lemon.
Season. Cut one of the plantains into very thin slices and the other into
chips.
6 Fill a deep pan one third full with vegetable oil and heat. Add the
plantain slices and deep fry until golden brown and crisp. Remove with a
slotted spoon and drain on kitchen paper.
7 Deep fry the chips until golden brown and crisp, remove with a slotted
spoon and drain on kitchen paper.
8 Mix together the lime and lemon zest, chopped mixed herbs, juice of 1/2
lemon and olive oil and toss together.
9 Drizzle the balsamic syrup over a plate and top with the herb mixture.
Add the rice and arrange the cod on top. Sit the plantain slices on top.
Serve the plantain chips in a bowl.
Recipe by: Chef - Tony Tobin with Martin Hancock
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