Oil Down Recipes

OIL DOWN

Steps:

• Cut the cod into large pieces and place in a colander.
• Immerse the colander into a large container filled with water and put it in the refrigerator.
• Desalt for 24 hours, changing the water as often as possible.
• In a cast iron pan preferably, sauté the onions over medium-low heat.
• Add the hot pepper, garlic, chives, ginger, thyme, and parsley and cook for one minute, stirring constantly.
• Add the breadfruit, carrots, green bell pepper, celery and taro leaves.
• Mix well and cook for 5 minutes over medium / high heat.
• Add coconut milk, heavy cream, nutmeg and turmeric.
• Carefully place the fish in the sauce.
• Add salt and pepper.
• Cook for 50 minutes total. 25 minutes over medium heat and 25 minutes over low heat until sauce is reduced.

BREADFRUIT OIL DOWN (GRENADA)

Steps:

• Put salted meat into a pot with water. Bring to a boil and drain, repeat three times to remove preserving salt. Cook until almost tender. Drain.
• Wash and peel the breadfruit, cut into eight sections, remove the center lengthwise of each section, cut into 1/2" slices.
• Sauté onions and garlic in hot oil until onions are translucent. Add chive thyme and salted meat, hot pepper and 3 cups coconut milk. Add in the breadfruit pieces.
• Cover pot and bring to a boil.
• Reduce heat and simmer for about 45 minutes until breadfruit is cooked and tender; add more coconut milk if necessary and put salt to taste. (Salt may not be necessary since the salted meat flavours the dish).
• When cooked liquid should be absorbed and breadfruit mixture will look mushy.
• Remove pepper before serving.