Lambes Codfish And Potato Breakfast Food

LAMBES' CODFISH AND POTATO BREAKFAST

Steps:

• Soak cod in pot of water overnight or for atleast 10 hours.
• In the morning, about an hour before you want to eat; put the fish on to boil. Make sure the water just covers it.
• Boil the cod 2 or 3 times depending on how much you like salt, and make sure you change the water each time you boil it.
• Drain the cod and add the potatoes to the pot. Of course you'll need a large pot. Add enough water to cover and put the pot on to boil.
• Add the eggs 10-15 minutes before you're ready to take the pot off the stove.
• It's done when the fish flakes, the potatoes are soft (not overdone), and the eggs are hard boiled.
• Peel the eggs and plop back in the water to keep warm.
• To serve varies with almost every Bermudian!
• The main way to serve is to use a slotted spoon and add how much fish, potato and egg you want to your plate.
• Peel a banana and add that to one side of your food. Get a few slices of avocado and add that to the other side.
• When I was little I used to mash the fish, potato and egg together with mayonnaise or margarine.
• You can of course just leave it all whole and eat with melted butter which is what I do now that I'm older! It may sound strange but it is really delicous when you get a bit of everything onto your fork!
• The other thing is the sauces. It's all fattening, which is why most people eat this only once a week!
• You can make a tomato sauce or a butter sauce to pour over the top.
• (Some people make an egg sauce, but I never learned how to make it because I figured I alread had egg on my plate!) :-).
• If you're using a sauce, start making it when you put the eggs on to boil.
• Tomato Sauce:.
• Just saute the onion and garlic in margarine or olive oil until the onion is soft. The amount of oil or margarine depends on you.
• Add the stewed tomatoes and season to taste. Simmer for about 10 minutes Spoon desired amount over your codfish and potato.
• Butter Sauce:.
• Saute the onion and garlic in the margarine until the onion is soft.
• Adjust the amount of onion and margarine to your liking. (I like more margarine than most because I hate dry food.) :-).
• Season to taste and simmer for a couple of minutes.
• If you'd like to try the egg sauce; it's pretty much just sauteed onions in butter with some mashed, hard boiled egg added to it. Season it to taste, the amounts of the ingredients are left to you!
• Pour desired amount over your codfish and potato and enjoy!

CODFISH AND POTATO CASSEROLE

Steps:

• 1. Rinse the cod under cold running water to remove any surface salt. Place the fish pieces in a large nonreactive pot, cover with water and refrigerate (covered) for 24 hours, changing the water several times.
• 2. Pour off the water, refill the pot with clean water and gently boil the cod until it flakes easily with a fork, about 7 to 10 minutes (or longer), depending on the thickness.
• 3. Meanwhile, heat 3 tablespoons of the oil in a large skillet over medium heat, and sauté the onions until barely brown. Add the garlic and cook a minute more. Set aside.
• 4. Drain the cod and let cool. Flake it into a large bowl and remove any bones or bits of skin. Add the onion-garlic mixture, nutmeg, white pepper and remaining olive oil, and toss lightly. Pack the mixture into well-oiled 9-x-13-inch ovenproof casserole dish. Cover the codfish with the potato slices.
• 5. Lightly oil a cookie sheet, place it over the casserole and invert. Carefully remove the casserole dish to keep the cod mixture intact. Bake in a preheated, 400°F (200°C) oven for 20 to 30 minutes, or until cod is lightly toasted.
• 6. To serve, cut a square of cod and center it on a plate. Drizzle with additional olive oil to moisten. Garnish with 2 egg halves, several olives and some parsley.

LAMBES' SALT COD FISH CAKES

Steps:

• To prepare the cod you leave it to soak over night or for atleast 10 hours. Change the water several times.
• (I usually soak it overnight without changing the water and then the next day I boil the cod 2 or 3 times, changing the water inbetween boiling. That way it's less of a bother.).
• The fish should be rid of the majority of the salt by now. (Just remember a little salt left in them adds to the flavor.).
• Add the fish to a large pot as well as the potatoes and add enough fresh water to cover.
• Boil until fish flakes easily and potatoes are done.
• Drain and mash together with the seasonings and some margarine. Adjust the seasoning here before adding the egg to bind. You can add another egg if it's still a bit dry.
• Make sure it's well blended and use some flour to help you form it into 2 1/2 inch patties. You can season the flour if you want.
• In a large frying pan, heat enough oil to cover the bottom of the pan, and fry cakes over a medium-high heat. Fry as many as you can in the pan without letting them touch.
• When golden brown, remove and drain on paper towels.
• Repeat process until all the mixture is used up. You can also keep them warm in the oven if you want, but mine are usually gone by then! :-).
• To eat it Bermudian style; put your cod fish cake on a hotcross bun and add some mayo and ketchup(and a slice of kraft cheese for some people). Oh yeah!
• (Please note that the yield is just an estimate).