July 9, 2015July 9, 2015 / Island Gal / Leave a comment
Well, it’s been a crazy day, and I’m a tad bit late for my recipe countdown to The Bahamas’ 42nd Independence Day. What can I say….I had a million and one things to do today, and I’m doing my best to keep up.(It’s kinda hard doing this blogging thing, especially since I’m still a newbie!)I’m just going to have to take things a bit slow I guess, until I get my bearings. Not only was I busy trying to prepare my son, Quest’s birthday cake for today, but I also wanted to experiment with our traditional “Bahamian Conch Fritter” recipe by creating a healthier way to make it and showcase it here for this Bahamas Independence day recipe countdown. And boy oh boy….were the results Ah-mazing! 🙂
Boil the tenderized conch and save some of the water.
You see, typically, conch fritters(like most fritters)are fried or deep fried in oil and tend to absorb a lot of the fat. Although they are extremely delicious when fried, they can get a bit too greasy. For me and my family, that’s a big ‘No-No’. Plus with so many people becoming more and more health conscious, I thought it would be so much better to bake the fritters instead and present it as a healthier option. And I thought of the perfect way to do it……Mini cupcake pans!
Diced conch and herbs.
To be honest, my family does not reallyeat conch much anymore (as it is not kosher) but this recipe can definitely be used to make baked vegetable fritters by omitting the conch and water and replacing it with kernel corn, carrot (or other) and some buttermilk. I’m sure you can also substitute the conch with fish or other seafood if that’s yourthang! 😉
Mix the herbs then add the flour, beaten egg and hot pepper.
Conch Fritter Batter: Ready to bake in mini cupcake pan.
I believe the fritters came out better than I expected for a first attempt…. and for trying to keep to the traditional way of making the batter. I had to tweak the classic recipe a bit, but all in all, I was quite impressed. Feel free to play around with it…..no recipe is written in stone. (At least in my book)Just don’t add the kitchen sink! Lol…
Delicious Baked Conchy-Conch Fritters
So alright guys, this is my Recipe #2 for my Bahamas Independence Countdown. I hope you all give it a try. This just might convince you to start baking all of your fritters from here on out… wellmaybe. 🙂 Cheers!
Author: Bettina Bullard Ingredients: Directions: Tangy Sweet Dipping Sauce –You will need: Thoroughly mix all ingredients in a bowl and serve along with your baked conch fritters.Baked Conchy-Conch Fritters
July 7, 2015July 7, 2015 / Island Gal / Leave a comment
3 DAYS TO GO……….
So it has begun! The COUNTDOWNto The Bahamas’ 42ndIndependenceDay,and I thought it was only fitting to share a few recipes of our most traditional meals. So for the next few days, I will be showcasing some of my family’s favorite Bahamian meals.
Most Bahamian cuisine, although typically starchy and often high in salt and fat, have so much heartiness and flavor that cannot be denied. Native Bahamians as well as the many visitors we have from all over the world have a love affairwith our food that is undeniable and indescribable.
Bahamian Fire Engine
A popular favorite among most Bahamians is a dish interestingly called “Fire Engine”. No one is exactly certain why it was given that name, but many believe it is because of the hot and fiery native ‘goat pepper’(another Bahamian coined name that has vague origins)that was used to spice up the dish, or its bright, reddish color from the tomato paste, bringing to mind the color of a fire truck. Whichever it was, Fire Engine still remains the “go-to meal” for Breakfast, lunch or dinner, whenever we need a quick fix, something affordable to eat when you’ve down on your luck or just craving that satisfying Bahamian “bellyfull”. (Don’t ask! 😉 )
Bahamian FIRE ENGINE: Delicious & Satisfying!
Fire Engine(also commonly called Steamed Corned Beef)is prepared in a variety of ways, but the basic ingredients are the canned corned beef and tomato paste, herbs like onions, bell pepper, celery and thyme. The variations normally include additions of other ingredients to the dish to give it more body and to make it heartier, such as loose corn or potatoes or carrots. Others add alternative condiments or spices for flavor, like mustard, ketchup, hot sauce, bay leaf and garlic salt.
The recipe I’m sharing is the way I’ve been making it for years. It is made without the addition of oil or butter which most other recipes ask for because I believe the corned beef contains enough fat already. I’ve added cubed potatoes, a touch of sugar (better than using ketchup) and lots of thyme and pepper! The outcome is a healthier version of “Fire Engine”, really spicy (If you can handle it)and most definitely full of flavor! So give it a try and experience some down-home Bahamian cuisine. 😉
Author: Bettina Bullard Ingredients: Directions:Fire Engine (Steamed Corned Beef)
July 1, 2015July 3, 2015 / Island Gal / 2 Comments
Hey guys, hope everyone is doing well! I have a wonderful and delicious recipe I want share with you! Ifyou don’t know already, I run a home-based business along with myHubs, Marquest, wherewebake and deliverour signature pizza and vegetable patties,cakes,cupcakes,pastries,Bahamian Guava Duff and other delicious Bahamian homemade desserts and treats.It’s called,Taste Of Bahamas, formerly Latoya’s Loft.(This name still appears on ourFacebook business page since we were unable to change it….oh well!)
Baking and cookinghas to be in my blood! I grew up in my grandmother’s house, where every child learned how to help out in the kitchen, and full coursemealswere prepared to feedan already large extendedfamily…plus the neighbors! 🙂 My maternal grandfather, who’s now 86, was an executive chef and taught me a few tricks up his sleeve. Even my mother, has unexpectedhouse guestsshow upevery timeshe’s makingdinner and believe me, that’s nothing to sneeze at! And don’t let her be making her famous “guava duff” too. Yep, there’s just something about “duff” (that delicious rum-sauced covered, cake-likeboiled dough, swirled with guava or other desired fruit filling)that just makes us locals go bananas! Just like any other recipe, there are many variations, but fortunately for me,I learned from the best….plusI decided to step it up a notch! 😉
So you all must be thinking, “is herpost about this Guava Duff, she keeps mentioning or Mango Duff? I really wanted to show you how I make guava duff, but I just did not have any ripe, fresh guavas on hand (the best to use to make this dessert)so I promise to revisit thisanother day, hopefully real soon. Instead , this recipe is for Mango Duff. It is made exactly the same way, except for the preparation of the fruit. Like I mentioned earlier, the dough is somewhat cake like, made with basic ingredients like flour, sugar, butter, shortening, milk, eggs and baking powder. The proportions of each ingredient may vary per recipe, but I’ve formulated one that produces a dough that is soft and moist, once cooked, which is what most of us aim to achieve.
Rolled duff dough with mango filling.
Duff wrapped and covered in foil.
Unfortunately, I was unable to take photos of every stage, but once your dough is made, it’s really not that difficult. It’s just a matter of rolling your dough into a rectangle, spreading the fruit and rolling it up similar to how how you make cinnamon rolls….just without cutting it into pieces.Once you’ve rolled it up, you wrap and cover it with parchment and foil, place it in a large turkey sized oven bag that is tied securely,andcarefullyplaceit in boiling hot water to cook on both sides. Sounds easy huh?😉
Duff wrapped, covered in foil and tied.
Duff boiling in hot water.
After the Duff is boiled, you remove it from the hot water, allow it to cool a bit before unwrapping and then slice and serve with an accompanying rum-flavored sweet sauce. (I’ve also provided the recipe for the sauce below)
Mango Duff cooling and ready to be sliced.
Mango Duff slices.
Hope you try this recipe out soon! You won’t regret it! Cheers! 🙂
Bahamian Mango Duff
- Servings: 10
- Difficulty: intermediate
Author: Bettina Bullard
Ingredients:
For The Duff:
- 2Med.hairless mangoes, thinly diced
- 1/4 cup granulated sugar
- 2oz unsalted butter, softened
- 2oz shortening (I used crisco)
- 1/3 cup granulated sugar
- 1 Teaspoon vanilla extract
- 3 Large egg whites (room temp.)
- 1 Large whole egg (room temp.)
- 3½ cups sifted all-purpose flour
- 4 Teaspoons baking powder
- 1 Teaspoon salt
- 3/4 cups milk
For The Mango Rum Sauce:
- 1 Large hairless mango, chopped and pureed
- 8 oz unsalted butter, softened
- 4 cups powdered sugar, sifted
- 3 Egg yolks + 2 whole eggs
- 1 Teaspoon vanilla extract
- 1/4 cup dark or mango flavoredrum
Directions:
- Fill a large wide-bottomed pot or pan midway with hot water and allow to come to a boil on the stove.Turn offheat until ready to boil your dough.
- Place the thinly diced flesh of the 2 large mangoes in a bowl, blend with the 1/4 cup of granulated sugar and refrigerate until ready to use.
- Place the siftedflour, baking powder and saltin a medium bowl and set aside.
- In a large Mixing bowl and using a wire whisk, creamtogether the softened butter, criscoand1/3 cup sugar until smooth.
- Next, add the egg whites, whole egg and vanilla extract and mix evenly.
- Gradually stir in the flour into the mixture along with the milk until a soft dough begins to form.
- Remove the dough from the whisk and continue to form the dough with clean, floured hands, adding more flour or milk until thedough is smooth and pliable. Allow to rest for about 5 minutes.
- Using a floured rolling pin, gently roll the dough out onto a lightly floured surface, into a rectangle measuring 13″x 13″.
- Remove the mango diced mango from the refrigerator and with a slotted spoon, apply the mangoes over the top of the dough, leaving about a ½” space from the edges.
- Starting at the side closest to you tuck and carefully rollthe dough, making sure the mangoes do not spill or push out of the sides.
- On your last roll, tuck in the sides and pinch the seam firmly to seal.
- Firmlywrap the dough into an appropriately sizedpiece of parchment paper, allowing a small amount of space for the dough to swell, thencover in a piece of heavy duty foil. Make sure all ends are securely sealed.
- Increase the heat under the hot water to high and allow to come to boil again.
- Place the wrapped duff into a large, oven-proof turkey bag and roll until all air is removed. Immediately tie with a long string or zip-tie.
- Once the water has returned to a boil, gently rest the dough flat into the water and with a long spoon, press the top of the duff until it sinks a bit.
- 16. Set your oven timer and allow to boil for 30 minutes. Turn over carefully, using the string and boil for another 25-30 minutes on the other side.
- While duff is still boiling, place the ingredients for the sauce in a stand mixer (or you can use a hand mixer) and mix on medium-high until the sauce is light and fluffy. Refrigerate until duff is ready to serve.
- Once The duff has completed boiling, remove it from the water, being careful not to burn yourself. Untie the string and remove the duff from the turkey bag.(You may have to cut it open)
- Allow to cool a bit before removing the foil and parchment.
- 20. Serve the Duff slices while still warm and apply the sauce generously on top.
Note: Recipe makes a small Duff, but can be doubled to make a larger size (cook time will increase by a half hour.)