Nadiya's British Food Adventure by Hussain Nadiya

Author:Hussain, Nadiya [Hussain, Nadiya]
Language: eng
Format: epub
ISBN: 9781405931816
Publisher: Penguin Books Ltd
Published: 2017-07-13T04:00:00+00:00

For the jollof rice

125g each of cold cooked white rice and black rice (from precooked pouches)

1 red onion , chopped

1 large red pepper , diced

2 large tomatoes (approx. 200g), deseeded and chopped

10g fresh ginger , peeled and finely chopped

2 thin slices of Scotch bonnet chilli , finely chopped

2 tablespoons olive oil

salt , for seasoning

1. Preheat the oven to 180°C/160°C fan/gas 4.

2. Mix all the dried spices and salt in a bowl, stir in the flour, and transfer to a jar.

3. Put the haddock fillets on a large baking tray and sprinkle over 3 tablespoons of the jerk seasoning. Put the remainder away for another day.

4. Pour the oil over the fish, then rub in the oil and spices.

5. Place in the oven and bake for 20–25 minutes.

6. To make the jollof salad, put the black and white rice into a bowl. Add the onion, pepper, tomatoes, ginger, Scotch bonnet and olive oil, season to taste and mix well.

7. Serve the fish with the salad alongside.

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