Fish Cakes

Ingredients
 8oz cooked fish (shark)
 4-8oz cooked yams mashed
 2 tablespoon chopped eschalot
 Lemon juice
 pinch of nutmeg or mace
 ½ butter margarine
 2 eggs, beaten, for binding and coating
 1 ½ tbsp. dried breadcrumbs
 Fried parsley to garnish

Method
 Remove skin and bone from fish and break it up finely.
 Add the yam, eschalot, celery, lemon juice, nutmeg, salt and pepper.
 Add butter to mix together with sufficient egg to bind it together.
 Turn on to a floured board. Shape into a neat roll and cut into 8 equal portions.
 Reshape the slices into flat, round cakes.
 Coat cakes with beaten egg and dried crumbs.
 Fry in deep or shallow fat, drain well.
 Serve garnished with fried parsley.
 Chicken Patties
Ingredients
 1lb chicken
 ½lb shortening
 Chopped onions and eschalots
 1tsp curry powder/ turmeric
 ¼ tsp ground all spice
 ¼ tsp ground black pepper
 2tbsp oil
 1pk vegetable
 1 egg
 Pepper
 Salt
 Water, cold

Method
 In a large bowl, mix flour, salt and curry powder or turmeric.
 Rub in the shortening and add cold water until mixture forms a dough.
 Separate dough into about a dozen pieces then cover and put to refrigerate for 30 minutes.
 During this time you will prepare the filling. Start by seasoning the chicken with black pepper and all-spice.
 Process finely in a food processor.
 Heat oil in a skillet and saute onions.
 Add chicken and cook until brown.
 Add mixed vegetables and pepper. Remove from heat.
 Remove dough from the fridge, divide dough in half and roll flat.
 Line a cupcake pan with flat dough, leaving half of the pieces to cover the tops.
 Beat egg in a small bowl.
 Fill the cupcake pan with the chicken and vegetable mix.
 Cover with a piece of flat dough and lightly brush with the egg mixture.
 Seal neatly and press edges with a fork.
 Bake chicken patties until golden brown for about 30 minutes.
 Sweet Scones
Ingredients
 2 cups all-purpose flour
 1tbsp baking flour
 1tsp mustard powder
 ½tsp salt
 4tbsp butter, cold
 2 cups shredded sharp cheddar cheese
 1 cup milk
 1/8 tsp hot pepper, finely minced ( wiri wiri or scotch bonnet )
 1 egg yolk + 1tsp water for basting

Method
 Preheat oven to 425 degree.
 Place flour, baking powder, mustard powder and salt in a large bowl or food processor.
 If using food processor, add cold butter and pulse a few times until it resembles fine cornmeal. If you don’t
have a food processor, use your hand to rub butter into flour.
 Next, all cheese, pepper and mix well to distribute evenly.
 Next add milk and stir just until mixture comes together.
 Turn onto lightly floured surface and press the dough until about 1 inch thick.
  Using a biscuit cutter (a glass will do the trick also), cut then place onto ungreased baking pan.
 Mix egg yolk with 1 teaspoon water then brush tops of scones.
 Place in oven and bake at 425 degrees for 15 minutes.
 Cool before serving.

Boiled and Fry Channa

Ingredients


 Chicken Kebob

Kebab Ingredients
 1 ½ , cut into 1 ½ inch cubes
 1 large bell pepper
 1-2 medium red onions
 ½ -1 pound button mushrooms

Method