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Catherine's Kitchen

Catherine Manning

GROWING UP

WHEN I THINK BACK, we must have put our mother through a hard time. She's now gray at eighty-two but it's a wonder she didn't start turning at twenty-eight. My father died at seventy-two with hardly a gray hair, but then I guess he would have added to hers as well!

There are six of us, three boys and three girls produced in eight years, but not in that order. It went boy, girl, boy, girl, girl, boy. Definitely says something for the Blue Point oysters and no TV! Mind you, I had three in two years and nine months and I had TV and no oysters!

Being the first girl and second child, I was very much a tomboy as there were no other girls my age close by and my girl cousins lived the other side of the island. As a result I was on the tractors and trucks and up to no good as much as the boys. We all learned to drive very early and were quite proficient at six or seven, at least the three oldest. After our escapades there was a bit more control with the younger ones in the early years. We had a lot of cart tracks to drive on and could get from one plantation to the another five miles away, only having to cross over a main road.

Naturally we made the most of this, especially on weekends when people were scarce and my father was out fishing, my mother sleeping and whoever was supposed to be watching us, was also sleeping! Vehicles to drive were no problem as they were many and the keys were never removed. Quite often what we did was fairly drastic and ended up on occasion with the police being called to help look for us. I think they came three Sundays running; we got to know them quite well. We heard afterward that they quite liked having the Sunday shift.

The fourth Sunday was my father's turn. He and his helper Blackie had gone out fishing at 4 a.m. but by 4 p.m., their usual return time, there was no sign of them. At that time there was no VHF or other contact and the boat was only a single engine 32-footer called 'ME TOO'. Night came and still no word, when finally we got a call about 9 pm. from the coast guard in town to say that they were there and to come and get them. They were lucky, the engine had broken down early in the day and for once my father couldn't fix it. They had drifted about 80 miles when a Norwegian oil tanker on the way to the USA actually stopped, turned around and towed them back to the island! Amazing! Neither did they claim salvage, as my uncle, who was Norwegian Consul at the time, told the captain of the tanker they were poor fishermen, so they took the 1700 Flying Fish that 'Me Too' had caught that day instead! I often wondered if they knew what to do with them.

FLYING FISH are found in the waters off Barbados and Tobago and are so called because they fly or skim over the water for long distances. They are caught in nets and can be about 10 to 12 inches long. They may be bought whole in the fish markets but for convenience should be gutted and filleted so they end up flat with four fingers.

FRIED FLYING FISH

Check fish for stray bones or scales, rub with lime and salt and leave to soak for at least an hour.

Season with your favourite seasoning (check April column) between the 'fingers' and leave to marinate for an hour or so. May be left overnight in the fridge. Dredge with flour, shake off excess, dip in beaten egg and milk and cover with breadcrumbs, shaking off excess. Fry in hot oil on both sides till golden, being careful not to overcook. Condiments may include tartar sauce, hot pepper sauce, pepper jelly or whatever you fancy.

They may be used as a main dish, or in salads or sandwiches cold or hot. I prefer flying fish hot, straight from the pan and have served them warm in a salad. Chop fish in pieces, add chopped onion and mayonnaise and any extra flavouring you might like to the mayo: garlic, dill, a little curry maybe. Mound the fish on a bed of salad and enjoy.

The fish may also be cut into fingers when raw and fried as above and served with a dip as an hors d'oeuvre.

Another useful dish which may be served as an hors d'oeuvre or with a meal is:

SPINACH FRITTERS

  • 8 ozs. spinach chopped
  • 1 egg beaten
  • 1 med. onion chopped
  • 2 tbs. butter melted
  • 1 tomato chopped
  • 1/2 cup milk
  • 1/2 cup breadcrumbs
  • 1/2 cup flour
  • 1 tsp. baking powder
  • salt, pepper and a squeeze of lime to taste
    OR
  • lemon pepper.

Wash and remove stems from spinach and chop finely. Add onion, tomato and melted butter to spinach. Beat egg in bowl and add spinach mixture. Add flour, breadcrumbs, baking powder, salt and pepper and mix well. Add enough milk to allow mixture to drop from spoon.

Heat oil in flying pan and fry till golden on both sides. The spinach will release some water, so adjust consistency to suit, but do not make the batter too floury.

For those of you who drink, try some:

RUMMY BANANAS

  • Ripe bananas (1 per person)
  • Sugar
  • Butter
  • Rum
  • Cinnamon (optional)

Melt enough butter in pan to cover the bottom generously. Slice bananas in half lengthwise and place in bubbling butter. Dredge well with brown sugar, sprinkle with cinnamon and douse with rum, simmer till bananas are softened but not sloppy and serve on their own or with ice cream or whipped cream.

Don't forget to use Barbados Rum, the 'best in the west'!

Bon Appetit
Cath


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