Recipe from Chef Daamian
from The Ocean Echo Restaurant at The Reefs
Ingredients for 12 – 15 cakes:
Salted Cod – 3 lbs
Potatoes 1 ½ lbs
Seasoning Salt
Garlic Powder
Pepper
Fresh Parsley 1 bunch
Fresh Thyme 5 stalks
6 eggs
Flour
Canola oil (more…)
Lindo’s Group of Companies is proud to introduce our new cooking show Seasoned to Taste hosted by Chef Peter Jovetic – Club House Manager of Mid Ocean Club.
Filmed by VSB TV11 exclusively at the Bermuda Gas showroom, the show features new and exciting dishes created and prepared by the Island’s best chefs. Gosling’s offers the perfect wine pairing for each dish.
Look for our show Seasoned to Taste Tuesdays in the VSB TV11 Evening News at 7:00, 8:30 & midnight. We will feature each recipe televised on our website, so come back often and check out Seasoned to Taste under our Kitchen Corner.
The first episode airs tonight, March 26, 2013. Enjoy!
This light springtime appetizer is so easy to put together – all you need is your favourite breadsticks and thinly sliced prosciutto.
Just wrap prosciutto tightly around breadsticks and serve with savory Greek Kalamata or black olives for an elegant presentation.
Let the flavor of the fresh vegetable shine through when you combine chicken broth and butter to make a light and flavorful glaze to coat tender-crisp asparagus. This recipe goes from fridge to table in just 15 minutes.
Prep time: 5 min Cook time: 10 min Serves: 6
What You’ll Need
1/2 cup Swanson® Chicken Broth or Vegetable Broth (Regular or Certified Organic)
2 pounds asparagus, trimmed and cut into 1-inch pieces
6 tablespoons butter
How to Make It
Source: Campbell’s Kitchen
While traditionally served for Christmas, many Bermudians also enjoy Cassava Pie at Easter time too!
Ingredients
5 lb. cassava
1 lb. sugar
1 can sweetened condensed milk
13 eggs
1 lb. butter
1-½ tbsp. salt
1 tsp. McCormick Ground Nutmeg or more to taste
1 tsp. McCormick Vanilla Extract
6 lb. cooked boneless chicken
Directions
1. Place cassava in large bowl. Cover with sugar. Let stand 15 minutes.
2. Add condensed milk, eggs, butter, salt, nutmeg, and vanilla.
3. Mix well.
4. In large dish, add a layer of cassava, then a layer of chicken, and top with a layer of cassava.
5. Cook in oven at 350°F for one hour and then reduce heat to 250°F and cook 2-2½ hours until done.
An easy to make Bermudian favourite for Good Friday!
Ingredients
1 lb. codfish, cooked and flaked
3 cups potato, mashed
1 egg
1/2 tsp. McCormick Ground Black Pepper
1 tsp. McCormick Season All Salt
1/4 tsp. McCormick Thyme
2 tbsp. McCormick Parsley Flakes
1 small onion, chopped
Cooking oil
Flour
Preparation
Beat egg in a bowl, add flaked codfish and mashed potato. Mix well. Add salt, pepper, thyme, onion and parsley. Mix well. Form mixture into patties. Dust with flour and fry until golden brown.
