The first time I saw a fish parcel recipe was in Italy, the chef would prepare trays and trays of trota salmonata for the guests including potatoes and other vegetables in the parcels for taste but also as a side.
Caribbean Fish parcels are my take on that, you can use foil as I did or you can use baking paper, it’s important to seal the top and sides to keep all the juices in the parcel, they act as steam to cook the fish and add flavour too.
Cooking food in parcels is a great way of preparing an entire meal in one hit and the variations are endless, given that we have cupboards full of spices thanks to Schwarz and #FlavourofTogether I have been inspired to stretch further and use more combinations of spices.
I’ve spent time researching flavours used in different countries and the Caribbean combinations caught my eye and my heart, after all who wouldn’t want to be in the Caribbean right now?
My Caribbean fish parcels recipe, cooked in the slow cooker only takes two hours and on opening the parcel you have a meal ready to take to the table. If you were to cook this in the oven it would take about half an hour on 180C.
I used cod as it was on special offer in my local supermarket but I think it would work just as well with any fish
Husband’s verdict: I really enjoyed that, it might be your best fish dish yet.
Slow Cooker: Caribbean fish parcels recipe
Author: Marianne Weekes
Recipe type: fish
- Cod - 1 piece per portion
- For the rub
- ⅛ tsp ground cloves
- ⅛ tsp ground ginger
- ⅛ tsp nutmeg
- 1 tsp salt
- 1 tsp onion salt
- 2 tsp sugar
- ¼ tsp chilli powder
- ¼ tsp cayenne pepper
- ¼ tsp black pepper
- ¼ tsp thyme
- ½ tsp cinnamon
- For each parcel
- ⅘ baby tomatoes
- 1 lemon cut into four
- basil leaves
- Check the cod for bones and pull out any that are visible to make for a cleaner eat
- Lay out a piece of foil three times the size of the fish and place the fish in the middle.
- Sprinkle the rub over the entire surface.
- Add the tomatoes, lemon and basil and bring up the two long sides of foil to meet in the middle and turn over at the top.
- starting at the bottom, make a parcel around the fish making sure no steam can escape and no liquid will seep out at the bottom.
- Once enclosed place the fish parcels in the slow cooker, cover. No need to add anything at all.
- Cook on slow for two hours.
- Careful on opening the parcels as the steam will escape, check the fish is cooked, if it is flaky on touching with a fork you're ready to go.
- Serve with green beans and new potatoes
My first chowder ever was eaten sitting on Pier 39 in San Francisco after listening to a pod of seals making a tremendous racket on the rocks by the pier. I remember that day as clear as if it were yesterday. (June 2006)
Funnily enough I hadn’t expected grey skies and cold, damp days in San Francisco. I had imagined it to be one ray of sunshine after another, however the town didn’t disappoint and when we spotted the clam chowder sold on the pier we had to have one.
The thing that caught my eye was that it was served in a sourdough bread bowl! It looked amazing and a bit of searching online I have found the restaurant Pier Market and totally nabbed a photo of theirs to show you. Isn’t it amazing?
My taste for chowder was born and since then I have tried quite a few, New England chowder, Smoked haddock chowder, I even made one for a starter for our New Year’s Eve dinner party many moons ago. Chuffed to pieces with myself at having been so clever only to discover at least three of my guests didn’t like seafood!
I have made it a few times since then and perfected my fish chowder recipe as I go and as I can’t see us returning to San Francisco in the near future I’m left with second best option of making it myself…. I must try that sourdough bread bowl too sometime.
When I was researching for my handy list of 10 things to make with a Bolognese sauce I mentioned my list to my brother who’s a chef and he said as quick as a flash ‘You’re missing Cowboy Stew.’
So I researched a little further and came across Corey’s recipe for Cheesy Crockpot Cowboy Casserole
I love that it’s a slow cooker recipe, I love that it’s so economical and tasty but I love the name which appeals to kids and dads too – apart from my girls who quickly renamed it cowgirl stew because we don’t do boys in this house.
Corey’s recipe is American and uses cups so I’ve converted her measurements and I’ve made a few subtle changes as I have no Mrs Dash but I would LOVE to try it out, anybody seen it in the UK?
This is a one pot meal, including beans, meat, potatoes and vegetables, sprinkled with a healthy handful of grated cheese before serving I think the family will love it.
Yeee-ha! (Had to be done)
[yumprint-recipe id=’12’] Here’s a cowgirl’s portion
If you’re looking for a pork stew slow cooker recipe then this Spanish pork and chorizo stew could be the one for you, it turned out even better than I imagined and it was an economical meal to produce.
Slow cooked Spanish pork and chorizo casserole
Ingredients for 6
800 g Pork shoulder steaks cut into cubes
4 Heggies chorizo sausages
3 tbsps seasoned flour (salt pepper and mixed herbs)
olive oil for browning the meat
2 Peppers – 1 red 1 yellow de-seeded and chopped
1 red onion
2 cloves of garlic
1 tin plum tomatoes
1 tsp chilli flakes
Pre heat the slow cooker on high
Toss the pork in the seasoned flour and fry in the hot oil to brown on all sides and add to the slow cooker
Stir the peppers, leeks and garlic in the frying pan and cook gently for a couple of minutes add to the slow cooker
Soften the sliced onions in the microwave on high for 3 minutes and add to the slow cooker add to the slow cooker
Cut the Heggies chorizo sausages into slices and brown in the frying pan, there’s no need for oil as the sausages will let out their own.
Add to the slow cooker along with the tin of tomatoes, half a tin of water and the tsp of chilli flakes, stir the ingredients well and cook on low for 7 hours.
This meal can be eaten on it’s own or accompanied if desired with mash and vegetables. It can also be frozen
Disclosure: Heggies of Hereford sent me a hamper of meat to cook and enjoy, in this recipe I have used 4 of their delicious chorizo sausages and they added the perfect ‘kick’ to the meal
Brisket is one of the cheaper cuts of beef and therefore can be hard and stringy if not cooked gently and that is why the slow cooker is the perfect method for all tougher joints as the low temperature and long cooking time breaks down the toughness of the meat so it will melt in your mouth. If you’re looking for slow cooker recipes beef here’s your recipe.
Slow cooker beef pot roast
1 brisket of beef (750g – 1 kg)
handful of carrots
1 clove of garlic
250 g beef stock
Fry the beef joint in a little oil on all sides and put to one side
Cut and prepare all of your vegetables to the serving size desired and place at the bottom of the slow cooker to act as a bed. I didn’t fry them this time.
Place your fried beef joint on top and pour over the beef stock. You can add any seasonings, mustard, a drop of red wine, some balsamic vinegar too to add your preferred taste to the meat.
Cover and cook on low for 6 – 8 hours
Once cooked, carve the meat and set aside to keep warm. Remove the vegetables from the liquid left in the slow cooker and place with the meat.
Your joint will have produced a delicious stock which can now be turned into an even more delicious gravy to serve. If it’s a bit too runny add some gravy granules (a tsp or two depending on the quantity of liquid you have) and stir in a saucepan until the sauce thickens.
My four year olds didn’t appreciate ‘the bits’ in the gravy so if you have fussy toddlers you might like to strain your gravy before thickening it ;)
We served our beef pot roast with Yorkshire puddings, carrots and