Cooking Instructions
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Step 1
Boil the
Salted Cod (1 cup)
in water for 10 minutes, then drain and rinse to remove some of the salt. Shred the cod into little pieces.
Step 2
In an oven-proof pan, heat the
Olive Oil (2 Tbsp)
on a medium flame. Add the cod, followed by the
Onion (1)
and
Freshly Ground Black Pepper (1/8 tsp)
. Turn the heat down to low and gently cook for 2-3 minutes. After which you can then add the
Yellow Bell Pepper (1/2)
,
Red Bell Pepper (1/2)
,
Scotch Bonnet Pepper (1/4)
and cook for another 2-3 minutes.
Step 3
With the heat still on low, remember to give everything a good mix, it’s time to add the
Fresh Parsley (2 Tbsp)
,
Fresh Oregano (2 sprigs)
and leaves of the
Fresh Thyme (4 sprigs)
. Stir and cook for another minute or so.
Step 4
It’s time to add the
Grape Tomatoes (5)
and stir well.
Step 5
Preheat your oven to 400 degrees F (200 degrees C).
Step 6
Whisk the
Eggs (7)
with the
Ground Nutmeg (1/4 tsp)
and
Freshly Ground Black Pepper (1/8 tsp)
. Pour the eggs into the pan while the heat is still on low, give it a mix and then add the
Medium Cheddar Cheese (3/4 cup)
. Using a spoon, gently work the cheese throughout the egg mixture in the pan. Cook on the stove for about 5 minutes on low heat until it sets and firm up.
Step 7
Place in the oven to cook for 10 minutes while you cook the plantain.
Step 8
In another pan. On a medium flame add
Vegetable Oil (as needed)
and fry the
Plantains (2)
for about 2-3 minutes on each side. As they go golden in color, remove and continue frying the rest.
Step 9
Zest the
Orange (1)
and add it to the
Brown Sugar (1 Tbsp)
, mix well and set aside. After about 10 minutes in the oven, remove the pan and top it with the fried sliced plantain pieces. Top the plantain pieces with the brown sugar and orange zest mixture.
Step 10
The final step is to caramelize the top, so crank the heat up in your oven to “broil” and place the pan back in for 4 minutes. Please keep an eye on things at this point as we don’t want it to burn.
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