recipes

Jerk Fish Cakes with Citrus Salad

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Saha fish cakes plate

An elegant and delicious idea for what to do with left over mashed potatoes! The perfect idea for brunch when you need to impress somebody.

Ingredients

Fish ingredients

8 oz (250 g) fish fillet (I used cod, but any flaky fish will do)
1/4 cup (60 ml) Saha Jerk Marinade™
2 cups (500 g) cooked mashed potatoes
1/4 cup (120 ml) red onion, thinly sliced
3 tbsp (45 ml) olive oil
1 large orange, segmented plus 3 tbsp (45 ml) reserved juice
5 oz (140 g) assorted baby greens
5 oz (140 g) bread crumbs or panko
4 tbsp (60 ml) canola oil (or whatever you prefer) for frying, divided
salt and pepper to taste

Method

Fish cakes prep

Heat 1 tbsp of the canola oil in a large skillet over high heat. Season your fish with salt and pepper and fry in the oil for 1-2 minutes per side or until fish is slightly firm to the touch and well browned (see photo). Set the cooked fish on paper towel to cool and drain of oil. When cooled, flake the fish into the mashed potatoes and add the Jerk marinade. Gently stir this mixture together unit;l well combined and slightly sticky to the touch.Divid this mixture into six equal portions and flatten into small puck-shaped cakes. Set these aside and, in a large mixing bowl mix the reserved orange juice with the olive oil until well combined. Add the greens, orange segments (follow this link if you need some help segmenting an orange), and sliced red onion. Toss this in the oil and juice mixture until the greens are coated in the dressing. Line the bottom of a large shallow dish with the bread cubs ands lightly press the cakes into them so that both sides are evenly coated in bread crumbs. Divide the remaining canola oil in two portions and fry the breaded cakes in batches for 2-3 minutes per side or until golden brown and heated through. Transfer the cakes onto paper towel to remove excess frying oil and then serve alongside the salad.

 

 

Serves 6Saha fish cakes plate

Green Seasoned Pizza

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Pizza final

A new take on a pesto-style pizza using our Green Seasoning herb marinade. Fresh, flavourful and with just a hint of heat!

 

Ingredients

Pizza ingredients

2 12 inch (30 cm) store bought pizza crusts
1/4 cup (60 ml) Saha Green Seasoning Marinade™
1/4 cup (60 ml) olive oil
1 cup (250 ml) baby spinach leaves, loosely packed
1/4 cup (60 ml) red onion, thinly sliced
1/2 cup (125 ml) yellow bell pepper, thinly sliced
1/2 cup (125 ml) grape tomatoes, halved
5 oz (140 g) goat cheese

Method

Pizza prep

Preheat an oven to 425°F. In a small bowl, combine the Green Seasoning marinade and the olive oil and mix until well combined. Divide this mixture in half and spread evenly over the surface of the pizza crusts. Divide the rest of the toppings into two equal portions and layer them evenly over the the olive oil and marinade mixture. Crumble the goat cheese evenly over the toppings. Bake for 8-10 minutes or until the crust and goat cheese begin to brown. Portion into slices and serve!

Serves 8Pizza final

Jerk Avocado Dip

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Avocado plated

This recipe produces a smooth and rich dip suitable for crudités, grilled chicken or as a sauce for poached fish.

 

Ingredients

Avocado Ingredients

 

 

 

 

2 ripe avocados
1 cup (250 ml) sour cream
1/4 cup (120 ml) Saha Jerk Marinade™
1 tbsp (15 ml) lime juice
salt and pepper to taste

 

Method

Avocado prep

Peel the avocados and remove the stones. Combined all ingredients in a food processor and puree on high until smooth and well combined. Season to taste with salt and pepper. Serve as a dip or as a sauce for chicken or fish.

Makes 3 cups (750 ml)Avocado plated

Saha Green Soup with Coconut and Crab

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IMG_0798

This is our take on the classic Caribbean dish, Callaloo soup. This is traditionally made with Callaloo which is the leaf of the dasheen or taro root, but is commonly made with other local edible greens. We are substituting spinach and kale for these traditional ingredients, as they are much more common and easy to find in your local North American supermarket.

Ingredients

  • 1 medium onion, diced
  • 10 oz (300 g) chopped frozen spinach
  • 10 oz (300 g) chopped frozen kale
  • 4 cups (1 L) water, vegetable or chicken stock
  • 1 cup (250 ml) Saha Green Seasoning Marinade™
  • 8 oz (240 g) crab meat, cooked
  • 2 oz (60 g) salt pork or bacon, diced
  • 2 tsp (10 g) salt

 

Method

In a large pot over medium heat, cook the diced salt pork for 4-5 minutes or until browned. remove the pork from the pot and add the diced onion. Cook this for a further 4-5 minutes, or until the onion is translucent and softened. Now, add the spinach, kale and water or stock to the pot and increase the heat to high. Bring this mixture to a boil and reduce heat to low and simmer for a further 10-15 minutes or until the kale stem have softened. Add the coconut milk and Green Seasoning marinade to the mixture, return to a boil, reduce heat to low and simmer for a further 3-5 minutes. Working in batches, puree the soup in a blender or food processor until smooth. Be sure not to overfill your blender! return the soup to the pot and put it over medium heat. Add the crab and the salt pork to the soup and simmer for a further 3-5 minutes. Ladle the soup into bowls and serve piping hot!

 

 

 

Curried Potato Salad with Almonds and Raisins

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DSC_0252

An interesting twist on a well worn theme. The almonds and raisins add sweetness and richness while the yogurt dressing keeps it light and ready for summer. Try this recipe for your next picnic or backyard barbecue.

Ingredients

    • 1 1/2 lbs (700 g) baby yukon gold potatoes
    • 1 cup (250 ml) balkan style yogurt
    • 1/2 cup (125 ml) Saha Caribbean Curry Base™
    • 1/3 cup (80 ml) green onions, thinly sliced, divided
    • 1/4 cup (60 ml) raisins
    • 1/4 cup (60 ml) almonds, thinly sliced and lightly toasted
    • 2 tbsp (30 ml) lime juice
    • 1 tsp (5 ml) salt
    • More sliced green onion for garnish

Method

Cut the potatoes in half, place them and the tsp of salt in a medium sized pot and cover them with cold water. Bring the water to a boil over high heat, then reduce the heat to low and simmer for 25-30 minutes, or until the potatoes are very tender. Transfer the potatoes to a sieve or colander to drain. In a large bowl, combine the remaining ingredients (use 1/2 cup of the green onions while reserving the rest for garnishing) and mix until well combined to make the dressing. When the potatoes and well strained but still warm, add them to the dressing and toss well. Transfer the potato salad to bowls and garnish with sliced green onions.

makes 4-6 servings

Grilled Green Seasoned Salmon with Radish and Arugula Couscous

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DSC_0246

Fresh and light, but full of flavour. The perfect summer lunch with a chilled glass of white wine.

Ingredients

  • 4 5 oz (150 g) salmon fillet portions
  • 1/2 cup (125 ml) Saha Green Seasoning Marinade™, plus two tbsp (30 ml)
  • 2 cups (500 ml) cooked couscous
  • 2 cups (500 ml) baby arugula, loosely packed
  • 4 small radishes, halved and sliced thinly
  • 2 tbsp (30 ml) red onion, diced
  • 2 tbsp (30 ml) olive oil
  • salt and pepper to taste
  • cilantro sprigs for garnishing

Method

Preheat a barbecue to 450°F. In a large bowl, gently toss the salmon fillets with the 1/2 cup of Green Seasoning marinade. Set aside. In another large bowl, combine the couscous, arugula, sliced radishes, diced onion, olive oil, the last two tbsp of marinade and mix until well combined. Add salt and pepper to taste. Make sure your grill is clean and oiled. Place the salmon fillets on the grill (skin side down if you’ve left it on), reduce the heat to medium and cover the grill. Cook for 5-7 minutes and then flip the fillets with a spatula. Cook for a further 5-7 minutes, or until the salmon flakes easily. Serve the salmon over the couscous and garnish with fresh cilantro.

Serves 4

Slow Roasted Jerk Pork with Curried Sweet Potato Puree and Mango Salsa

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IMG_0757

This plate has a little bit of everything. Savoury and spicy pork is paired with rich sweet potato puree and fresh, citrusy mango salsa for a meal that will impress and delight.

Ingredients

  • 4.5 lbs (2 kg) pork shoulder (I used the “Coppa” but any part of the shoulder will do)
  • 1 cup (250 ml) Saha Jerk Marinade™, divided
  • 2 lbs (900 g) sweet potatoes (approximately 3 large potatoes)
  • 1/4 cup (120 ml) Saha Caribbean Curry Base™
  • 4 tbsp (60 ml) unsalted butter
  • 1 avocado, diced
  • 1 large mango, diced
  • 1/2 red onion, diced
  • 2 tbsp (30 ml) cilantro, finely chopped
  • 1 1/2 tbsp (22 ml) olive oil
  • 1 tbsp (15 ml) lime juice
  • salt and pepper to taste

Method

Preheat an oven to 300°F. Combined the pork shoulder with 180 ml of the Jerk marinade in a large bowl and ensure that the pork is fully coated in the marinade. Set aside. Line a baking tray with foil, pierce the sweet potatoes all over with a fork and set the potatoes on the tray. Line a second tray with foil, set a rack into it and place the pork on the rack. Put the pork into the preheated oven and set a timer for an hour. Once the hour has passed, baste the pork with half of the remaining jerk marinade, add the tray with the sweet potatoes to the oven and return the pork to the oven. Set your timer for another 1 1/2 hours and in the meantime, prepare your salsa. In a medium sized bowl, mix the olive oil, lime juice and chopped cilantro. Add the diced mango, avocado and onion and toss until well coated. Once the 1 1/2 hours has passed, baste the pork with the remaining marinade, remove the sweet potatoes from the oven and set aside to cool. Return the pork to the oven for another 1/2 hour. When the potatoes have cooled enough to handle, peel them and place them in a large bowl. Add the butter and curry base to the potatoes and mix with a fork until well combined and smooth. Once the 1/2 hour has passed, remove the pork from the oven and let rest for at least 15 minutes. Cut the pork into thick slices and serve over the sweet potatoes with a generous portion of the mango salsa.

Serves 8

Curried Cauliflower Soup

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DSC_0266

Anyone who thinks vegetarian dishes can’t be rich and hearty needs to try this recipe! This is a warming and satisfying soup makes for a great meal all on it’s own, or scale down the portions for a terrific appetizer.

Ingredients

    • 8 cups (2 L) cauliflower florets (approximately 1 large head)
    • 1 1/2 cups (375 ml) potatoes, peel and chopped (approximately two medium sized potatoes)

6 cups (1.5 L) water or stock

  • 1/2 cup (120 ml) Saha Caribbean Curry Base™
  • 2 tsp (10 ml) salt
  • 1/4 cup (60 ml) balkan style yogurt
  • Fresh sprigs of cilantro for garnish

 

Method

Combine all of the ingredients except the salt in a medium sized pot over high heat. Bring to a boil and reduce heat to low and simmer for 30 to 35 minutes or until the vegetables are tender. Working in batches, transfer the mixture to a blender or food processor and blend until smooth. Be sure not to overfill your blender! Return the pureed soup to the pot and bring to a simmer. Season with the reserved salt to taste. Ladle the soup into bowls, garnish with a spoonful of yogurt and a sprig of cilantro.

Serves 8-10

Saha Spiced Potato Pancakes

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Just in time for Pancake Tuesday, here’s a great recipe for using up left over mashed potatoes and some kitchen staples that puts a Saha inspired twist on an old favourite.

Ingredients

  • 2 cups (500 ml) left over mashed potatoes (I used a country-style mash with the skins left on – more flavour!)
  • 1 cup (250 ml) 2% milk
  • 1 egg, beaten
  • 3/4 cup (180 ml) all purpose flour
  • 1/2 cup (120 ml) green onion, sliced
  • 1/4 cup (60 ml) Saha Shawarma Marinade™
  • 1/4 cup (60 ml) vegetable or canola oil for frying
  • 4 tsp (20 ml) baking powder
  • 1 tsp (5 ml) salt

Method

Combine all of the ingredients in a large bowl and mix until well combined. The batter should be an oatmeal like consistency, not too runny. In a large pan set to medium heat, add two tbsp of the oil. Working in batches, fry 1/4 cup of the batter per pancake over medium heat for two to three minutes per side, or until the pancakes are firm and golden brown, adding more oil when necessary. When done, set the pancakes on paper towel to remove the excess oil and then serve warm with strained yogurt.

Makes 12 pancakes

Saha Red Curry Mussels

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red-curry-mussels

Yields approx. 4 servings

Ingredients

    • 3 lbs live mussels, scrubbed
    • 1/2 cup (125 ml) Saha Red Curry Base™
    • 1 can (400 ml) coconut milk
    • 1/2 cup (125 ml ml) seafood or vegetable stock, or water
    • 1 cup bean sprouts
    • 1/2 cup snap peas, sliced
    • 1/2 green onion, sliced

Method

In a medium sized dutch oven over high heat, combine the mussels, the coconut milk and the Saha Red Curry Base™ and bring to a boil. Reduce heat to low and cover the pot. Let this simmer for four to five minute, or until the mussels have opened (discard any which remain closed). Stir in the sprouts, snap peas and green onions, divide the contents evenly over four shallow bowls and serve with rice or some crusty bread.