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.

Chef Colleen
40