A serving of saltfish cream with salfish pasta created by one of the participants of the culinary adventure 2008 workshop. - Peta-Gaye Clachar/Staff Photographer

The three-day saltfish culinary adventure workshop, with Brazilian Chef Dada, came to an end last Wednesday. On the final day, approximately 11 chefs from various restaurants participated. They were given detailed instructions on how to make saltfish dishes.

At the end of the cooking session, they were given the charge of plating the meals using their own creative styles, after which they could indulge in what their own hands made.

In an emotional goodbye, Chef Dada, who left the island shortly after the workshop, said she loved being in Jamaica and especially loved working with the participants.

Below are the recipes for the dishes made at the final event.

Saltfish Pasta

Ingredients:

1.6kg of soaked saltfish slices

300g of fresh peeled shrimp

7 tomatoes cut in cubes

2 grated onions

3 garlic cloves

1 yellow sweet pepper, sliced in fine and long strips

10g green olives

10g black olives

4 tbsps basil

3 tbsps chopped parsley

2 tbsps chopped shallot (Welsh onion)

250g unpeeled tomato

1 cup olive oil

4 tbsps tomato extract

1 tbsp salt

1kg spaghetti

Preparation:

1. Cook the spaghetti until tender but firm enough to eat (al dente).

2. Heat half of the olive oil in a deep pan. Add the tomato extract, the tomatoes in cubes, the yellow and red sweet peppers, the crushed garlic, the unpeeled tomato and stir.

3. Bring mixture to boil for 10 minutes. Add the salt and taste for flavour. Subsequently, add the saltfish, the basil, the parsley, the shallot (Welsh onion) and lastly the fresh shrimp.

4. Let it boil for another five minutes. Taste the flavour, turn off the heat and add the second half of olive oil. Transfer the spaghetti to a refractory bowl, adding the sauce on top. The sauce may be served separately.

Serves: eight portions

Preparation time: approximately 25 minutes

Creamy saltfish

2kg saltfish

3 onions, julienned

4 chopped garlic gloves

1/2 litre milk

2 litres fresh cream

3 tbsps cornstarch

4 tbsps olive oil

1 soup spoon crushed pink pepper

200g Catupiry cheese

200g gorgonzola cheese

3 tbsps butter or margarine

2 tbsps basil

2 tbsps parsley

2 tbsps shallot (Welsh onion)

1kg cooked potato

2 laurel leaves

Pieces of toast

Preparation:

1. Simmer the julienned onion with the chopped garlic, the olive oil and the butter or margarine in a deep pot on medium heat.

2. Simmer for four minutes until the onion is transparent. Mix the cornstarch with the milk and cook on low heat until it forms a light pottage.3. Add the Catupiry cheese, the gorgonzola cheese, the saltfish, the herbs, the laurel leaves and the cream.4. Let it boil thoroughly. Add the pink pepper, stir lightly and taste for flavour. Serve very hot with the cooked potatoes and toast.

Serves: eight portions

Preparation time: approximately 30 minutes

Source: Norwegian Saltfish steals the party with the secrets of Dada.

A serving of the three dishes made at the workshop. Here is a combination of saltfish cream and pasta, with saltfish salad. - Peta-Gaye Clachar/Staff Photographer