Summer appetizers you must try – One bite leads to another

BY NOEL CUNNINGHAM

Warm weather calls for fresh bold flavours, seasonal fruits and veggies and lots of easy to put together meals. That’s the inspiration behind this ackee with saltfish and plantain cups and corned beef tacos. These two appetizers are my go-to summer treat for 2020. I first made these ackee and saltfish plantain cups for a live cooking session with our very own Simone Jennifer Smith, and since then they became a hot hit for a few caterings and recently they graced the cover of JamaicanEats Magazine. The corned beef taco is an easy appetizer using canned corned beef instead of using the regular ground beef. I made these recently on CTV Your Morning Live. If you are still looking for a summer snack or appetizer ideas, you are in luck. These are a must-try and crowd-pleasers; one bite leads to another.

Ackee and Saltfish Plantain Cups

Ingredients

• 4oz saltfish (boil for 15- 20 minutes)
• 2 dozen ackee or 1 can ackee
• 1 stalks scallion, sliced
• 1 medium-size onion, diced
• 1 garlic clove, chopped
• 1 green scotch bonnet pepper, chopped
• 1 small sweet pepper, diced
• 2 sprig thyme
• 2 tablespoon oil for frying

For the plantain cups

• 1 green plantain
• Salt
• 1 cup oil for frying

Directions

Rinse saltfish of excess salt then boil until tender usually for 10 minutes, then drain water and run under the tap to cool faster. Once cool, remove bones if there are any and flake fish.

Heat oil and sauté onion, garlic, scallions, tomatoes, scotch bonnet pepper and sweet pepper until vegetables are translucent. Add flaked red saltfish, fresh or canned ackee, black pepper, and salt to taste if needed.

For the plantain cups

Cut the plantain into 3″ pieces. Fry the plantain pieces until they’re golden brown (about 5 minutes). Make sure not to undercook them, or they will fall apart when you press them into the cup shape. Once they are cooked, lay the plantain lengthwise in a lemon squeezer and gently press down all the way to form a cup. Sprinkle with salt then fry the cups a second time for 3-4 minutes, until they are a deep golden brown, and crispy. Now you can add your ackee and saltfish and enjoy.

Corned Beef Tacos

These tacos make the perfect snack. You can easily prepare your ingredients ahead of time and assemble as you need one.

Ingredients

• 1 tablespoon oil
• 1 can Grace corned beef
• 1 small onion, finely diced
• 1 tsp black pepper

Taco

• 8 flour or corn tortillas, warmed
• 2 cups head lettuce, shredded
• ½ cup tomato, diced
• 1 avocado, thinly sliced
• 1 small head red cabbage, shredded
• 1 cup shredded mozzarella/cheddar cheese
• Lime wedges, for garnish, if desired
• Chopped cilantro or parsley, for garnish, if desired

Sauce

• ¼ cup mayonnaise
• ¼ sour cream
• 2 tbsp Jerk marinade

Directions

In a heated frying pan, sauté the onion in oil, then add corned beef and jerk marinade. Stir to combine and allow to cook for 2-3 minutes.

Top tortillas with corned beef, avocado, red cabbage, shredded cheddar, and jerk mayonnaise sauce. Top with chopped cilantro/parsley and a squeeze of lime.