the dry ingredients. Add the water slowly to incorporate. You might not use it all. Turn dough out on to a flat, floured surface and knead until smooth and elastic. All to rest for at least 30 minutes. Roll dough out to 1 /4 inch thick and use a small round cookie cutter. Using a fork, pierce each one. Heat up oil in a deep pot, preferably cast iron. You will know the oil is hot enough when it begins to ripple. Carefully drop the dough into the oil (be careful not to splash it!), and cook for 1-2 minutes per side until golden. Set on a plate lined with paper towel to absorb excess oil.
For the Saltfish Roulade
Mini Jonny Cakes with Salt Fish Roulade
L E V E L E A SY M A K E S 2 0 C A K E S A P P R OX .
Jonny cakes and salt fish are very prominent in many Caribbean dishes. The Jonny Cake recipe I used was from www.food52.com, and it worked perfectly. I’m sure many of you have your own recipes for them; what makes these a little different is that they are bitesize, and therefore a perfect vessel for the salt fish roulade. Of course, if you aren’t a fan of salt fish, you can certainly substitute with smoked mackerel.
INGREDIENTS 3 cups all-purpose flour 1 tbsp baking powder 3 tbsp sugar 1 tsp salt 2 oz unsalted butter, room temperature 1 cup water 2-3 cups vegetable oil METHOD Sift the dry ingredients into a large mixing bowl. Work the butter into
48 | V I P R O P E R T Y & YA C H T
For the Jonny Cakes
INGREDIENTS 1 /2 lb prepared salt fish (see note below) 4 oz cream cheese 1 /2 cup mayonnaise 1 /4 cup ketchup 1 tbsp mustard 1 tsp Old Bay seasoning Juice of 2 lemons Dash of hot sauce 2 celery stalks, fine dice 1 /2 small red onion, fine dice Finely diced bell pepper for garnish METHOD Put all of the above ingredients into a food processor and blend until smooth. For the best presentation, put into piping bag and pipe over the Jonny cake. Or serve in a dish and use it as a dip with crudité. The flavour gets better if it sits overnight in the fridge in an airtight container. NOTE: To prepare the saltfish, place in saucepan and cover with water, simmer for 20 minutes. Strain and repeat again. You might have to do this a few times to ensure the fish is rehydrated and salt is removed. Allow to cool. Flake fish, leaving the skin and bones behind.
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