IG Lives & Recipe: Adrian Forte's Ackee & Saltfish Fritters
What a joy it has been on IG live! Quite new to ToFoodies, we started off a few weeks ago by chatting with MasterChef Canada Winner Jennifer Crawford, Top Chef Canada Competitor Adrian Forte, Adam Pesce from Reunion Coffee, and back to Adrian Forte. It’s been very special to share the IG Live stage with Adrian, discussing our favourite foods, recipes, and the weekly developments on Top Chef Canada. I was there on set as a taster for a couple of epsiodes, so I saw saw and tasted Adrian’s grace under pressure a few times. As of this week, Adrian has made the Top 5(!!!!!) and he has been doing an incredible job of telling his food story, and representing himself and Toronto with every dish he has plated up.
Adrian was kind enough to share this Ackee & Saltfish Fritter with Mango Mayonnaise recipe with us last week, and we will be on together on IG live today cooking up fan-voted Doubles! Catch us every Friday at noon. If you’re missing something in the recipe, we still encourage you to try it out with what you have on hand and catch us every Friday at noon, because we answer questions and talk through all the alternatives. We have really enjoyed kicking back on a Friday with you all and hope you feel the same. On ToFoodies, we’ll have many special guests coming up the pipe during the next weeks on IG Live, but for now, please do reserve your Fridays at NOON EST for Adrian and Me on IG Live at @tofoodies and @fortefeeds.
Adrian Forte's Ackee & Saltfish Fritters
From the Top Chef Competitor, professional chef, restaurateur and TV personality based in Toronto, Canada.
Ingredients
For fritter dough:
2 cup saltfish (salted cod)
3/4 cup all-purpose flour
1/2 cup pumpkin puree
1/3 cup water (as needed)
2 cups ackee pulp
1 1/4 tsp fresh thyme
2 Green onions, chopped
1 tsp baking powder
1 tbsp Scotch bonnet Paste (See recipe)
1 whole egg
2 cup vegetable oil for frying
For Mango Mayonnaise :
1/4 cup puréed mango
1 tablespoon lime juice
1 egg yolk
1 cup vegetable oil
1/2 teaspoon salt
Instructions From Adrian Forte
1.Place 1 1/4 cups warm water, sugar, and yeast in measuring cup, stir mixture using a fork. Let stand until foamy, about 5 minutes.
2. Stir together flour, salt, cumin, and turmeric in a separate medium bowl.
3. Gradually add flour mixture to yeast mixture, beating with a fork until completely incorporated, about 2 minutes.
4. Continue beating with wooden spoon until dough is smooth and glossy but still sticky, about 5 minutes.
5. Lightly grease a large bowl with oil; transfer dough to bowl, and cover tightly with plastic wrap. Let stand at warm room temperature (80°F) until doubled in volume, 1 hour to 1 hour and 30 minutes.
6. Heat oil in cast iron skillet over medium. Add onion, garlic, and cook, stirring occasionally, until onion is softened.
7. Stir in chickpeas, stock, curry powder, cumin, paprika, and crushed bouillon powder; cook, stirring occasionally, until liquid is reduced to a syrupy consistency
8. 25 to 30 minutes. Stir in lime juice and salt. Reduce heat to low and simmer
9. Combine, tamarind pulp, honey or maple syrup, scotch bonnet paste and 1/2 cup water and bring to a boil, mix well and reserve
10. Pour oil to a deep pan and heat oil over medium to 360°F
11. Turn bara dough out onto a lightly floured work surface, and divide evenly into 16 pieces (about 1 3/8 ounces each). Shape each dough piece into a ball; cover with a clean towel to prevent dough from drying out.
12. Lightly dust 1 dough ball with flour; using rolling pin to flatten into a 5-inch round (about 1/8 inch thick); repeat with remaining dough balls
13. Carefully place 1 dough round in hot oil in skillet; fry until slightly puffed and edges look dry, about 10-15 seconds.
14. Flip and fry until bara is just cooked through, about 20 seconds.
15. Transfer to a baking sheet lined with paper towels to drain. Repeat process with remaining dough balls.