Fish Balls and the Meaning of Life

~  Menu  ~

Spicy Tuna & Mango Koftas (posh word for balls)

Bit of Salad and Mayonnaise

Amstel Light

Coffee

2 squares from our Cadbury Stash

Yesterday my friend Clarky and I held a bit of a do for Roberta?s birthday ? here is a picture of the table laid for dinner, nice setting or what!

We ate Seafood Mixed Grill (swordfish, fresh tuna, wonderful big juicy shrimp and red snapper), roasted Fingerling Potatoes, Salad, Spicy Mayonnaise and Crusty Bread followed by Homemade Toasted Coconut Ice Cream Birthday Cake and Fresh Fruit Salad spiked with rum and fresh lime. 

The mixed grill is something I started doing when I worked at the Tamarind Club; a selection of fish and shell fish marinated in olive oil and lemon and then chargrilled.  I used to serve it with grilled lemon halves but last night, for a change, we grilled sliced of fresh mango which worked really well with the fish. 

I bought the bread in the supermarket; it looked great but was so, so stale ? Lawd a Mercy ? so I ran it under the tap and then re-baked it alongside the fingerling potatoes and it came up a treat.

Toasted Coconut Ice Cream 

This ice cream used to be a staple on my menus out here, using sweetened shredded coconut imported from America.   It is difficult to find in the UK but worth seeking out, desiccated coconut just isn?t the same BUT it?s OK, don?t worry, just see the note below.*

500 ml double cream

50 ml rum or coconut rum such as Malibu

200 g condensed milk

200g sweetened shredded coconut or see below

~   Spread the coconut in a shallow pan or tray and bake for about 10 minutes, checking and stirring often till a lot of it is golden brown.    The sugar in the coconut will make it burn easily so be astute.

~   Cool.

~   Whisk together the cream and the rum till thick. 

~   Fold in the condensed milk together with almost all the toasted coconut ? keep a little back to sprinkle on when serving. 

~   Freeze.

* How to Make Desiccated Coconut even Nicer ?

200g sugar

120ml water

200g desiccated coconut

~   Stir the sugar and water together over low heat till the sugar dissolves.  Bring to a boil.

~   Add the desiccated coconut and stir all together ? the coconut will absorb the syrup.

~   Spread the moist coconut in a shallow lower on a sheet pan and set aside to dry, which will take all day or overnight, depending when you do it.  It can be stored in the fridge for several days or frozen at this stage.

Today?s lunch was made from last night?s remains, of course.  I coarsely chopped about 3-4 oz leftover fish which was mainly tuna ? cooked pink to please everyone, and it did ? and the one leftover slice of grilled mango.  To this I added about 1 tbsp mayo and a few drips of West Indian Hot sauce and mixed in enough fresh breadcrumbs to bind the mixture.  I made little balls with the resulting goo and fried them till crisp in a little olive oil.  I was not disappointed and the sudden sweet tastes of mango were excellent.

Whilst eating lunch I listened to a nearby parrot pretend to be a telephone, watched pelicans splooshing into the sea and noticed a boat parked father out than us that put everything into perspective ?