Ceviche, Pickled Veg, More French Beans, Rye Brean & Bammies

It’s time to do ceviche again, with the same pickled veg, but this time serving with rye sourdough rather than a flatbread.

Plus of course there are more kilos of French beans from the garden to use up, so I’m adding a French bean in walnut, honey & mustard dressing to the mix from yesterday’s Grundiad. The fish only takes a few minutes in the lemon, lime & orange juices, so most of the work is prepping everything, then cooking the two veg dishes.

SAMSUNG CAMERA PICTURESI’m also adding some bammy cakes, a tapioca patty which I’ve read about in some new Jamaican cooking books I’ve got but never tried. They happened to have some in the fishmongers so I picked up a packet. They’re normally shallow fried, but I’m just baking them today, following the instructions on the back of the packet.

For the rye sourdough I followed my normal recipe, but decided to go for 100% rye, and mixed up the cooking time a bit to try and dry it out more. Rather than 15mins at 230C fan, then down to 200C fan for 45mins, I did 15mins at 230C fan, then one hour at 180C fan, then put the load back in the oven after I’d removed it from the tin while the oven cooled.

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The loaf looks and smells great, but cutting into it I found that damp line again at the bottom. Not as bad a it often it, especially as it’s 100% rye, but still annoying. Maybe I need to cook for even longer at a lower temperature?

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The bammy cakes cook a bit out of place on the plate, and to be honest are pretty tasteless. Probably OK for dipping in sauce but not much cop for this sort of meal.

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The fish was as good as we remembered it, and the spicy pickled veg certainly were spicy!

3 thoughts on “Ceviche, Pickled Veg, More French Beans, Rye Brean & Bammies

  1. Thanks for the tip. Soaking in coconut milk and scotch bonnet would certainly give them some flavour that they were lacking.

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