Saltfish buljol and bakes recipe
 Saltfish buljol is a fish salad usually eaten for breakfast in Trinidad. It is made with salted cod and a mix of fresh peppers, onions and garlic, served with fried bakes, a style of fried dumpling. 250g/9oz salt cod1 tbsp vegetable oil, plus extra for greasing1 medium brown onion, diced2 garlic cloves, crushed2 sweet peppers, deseeded and diced1 Scotch bonnet chilli, finely diced2 tbsp extra virgin olive oil ½ lime, juice only2 medium tomatoes, diced2 tbsp fresh coriander, roughly chopped 250g/9oz salt cod 1 tbsp vegetable oil, plus extra for greasing 1 medium brown onion, diced 2 garlic cloves, crushed 2 sweet peppers, deseeded and diced 1 Scotch bonnet chilli, finely diced 2 tbsp extra virgin olive oil ½ lime, juice only 2 medium tomatoes, diced 2 tbsp fresh coriander, roughly chopped 1 tbsp sugar2g yeast115ml/4fl oz warm water200g/7oz plain flour1⁄2 tsp baking powder1 tsp salt1 tbsp vegetable or rapeseed oil, plus 500ml/18fl oz for frying 1 tbsp sugar 2g yeast 115ml/4fl oz warm water 200g/7oz plain flour 1⁄2 tsp baking powder 1 tsp salt 1 tbsp vegetable or rapeseed oil, plus 500ml/18fl oz for frying Method To make the saltfish buljol, place the salt cod in a pan with enough cold water to cover it. Bring to the boil and simmer for 10 minutes. Remove from the heat, discard the water, then cover again with cold water and repeat. Drain the fish, then set aside to cool.Whilst the fish is cooling, heat the vegetable oil in a pan and lightly fry the onion, garlic, peppers and Scotch bonnet for a few minutes. Remove from the heat, tip into a bowl and set aside.Break the cooled saltfish up lightly using your hands and add to the cooked onion mixture. Pour in the olive oil and lime juice. Mix together lightly. Fold in the chopped tomatoes, followed by the coriander. Cover and place in the fridge while you prepare the bakes.To make the bakes, put the sugar, yeast and 35ml/1¼fl oz of the warm water in a bowl. Mix until the sugar has dissolved, then set aside until the mixture begins to foam (this means the yeast has activated).Put the flour, baking powder and salt in a separate bowl. Mix together well to combine.Pour the foaming yeast mixture into the flour mixture, along with the remaining water and the tablespoon of oil. Bring together with your hands, then tip onto a surface and knead for about 5 minutes to form a soft dough. Move the dough to an oiled bowl and cover with cling film. Put in a warm place to prove for 1 hour.Divide the dough into eight balls, arrange on a lined baking tray, leaving space between each to give them room to prove. Cover with cling film and leave to rise again for another 1 hour.Heat the frying oil over a medium heat, and rub a little extra oil onto a plate and your fingers. Place one of the balls of dough on the plate and press it lightly until it’s 3–4cm/1¼–½in thick. Repeat with the remaining balls of dough.Drop one of the balls of dough into the hot oil. Cook for 30 seconds on each side until crispy and golden all over. Move to a paper-lined plate to drain whilst you repeat with the remaining dough. Serve the bakes hot with the saltfish buljol alongside. To make the saltfish buljol, place the salt cod in a pan with enough cold water to cover it. Bring to the boil and simmer for 10 minutes. Remove from the heat, discard the water, then cover again with cold water and repeat. Drain the fish, then set aside to cool. To make the saltfish buljol, place the salt cod in a pan with enough cold water to cover it. Bring to the boil and simmer for 10 minutes. Remove from the heat, discard the water, then cover again with cold water and repeat. Drain the fish, then set aside to cool. Whilst the fish is cooling, heat the vegetable oil in a pan and lightly fry the onion, garlic, peppers and Scotch bonnet for a few minutes. Remove from the heat, tip into a bowl and set aside. Whilst the fish is cooling, heat the vegetable oil in a pan and lightly fry the onion, garlic, peppers and Scotch bonnet for a few minutes. Remove from the heat, tip into a bowl and set aside. Break the cooled saltfish up lightly using your hands and add to the cooked onion mixture. Pour in the olive oil and lime juice. Mix together lightly. Fold in the chopped tomatoes, followed by the coriander. Cover and place in the fridge while you prepare the bakes. Break the cooled saltfish up lightly using your hands and add to the cooked onion mixture. Pour in the olive oil and lime juice. Mix together lightly. Fold in the chopped tomatoes, followed by the coriander. Cover and place in the fridge while you prepare the bakes. To make the bakes, put the sugar, yeast and 35ml/1¼fl oz of the warm water in a bowl. Mix until the sugar has dissolved, then set aside until the mixture begins to foam (this means the yeast has activated). To make the bakes, put the sugar, yeast and 35ml/1¼fl oz of the warm water in a bowl. Mix until the sugar has dissolved, then set aside until the mixture begins to foam (this means the yeast has activated). Put the flour, baking powder and salt in a separate bowl. Mix together well to combine. Put the flour, baking powder and salt in a separate bowl. Mix together well to combine. Pour the foaming yeast mixture into the flour mixture, along with the remaining water and the tablespoon of oil. Bring together with your hands, then tip onto a surface and knead for about 5 minutes to form a soft dough. Move the dough to an oiled bowl and cover with cling film. Put in a warm place to prove for 1 hour. Pour the foaming yeast mixture into the flour mixture, along with the remaining water and the tablespoon of oil. Bring together with your hands, then tip onto a surface and knead for about 5 minutes to form a soft dough. Move the dough to an oiled bowl and cover with cling film. Put in a warm place to prove for 1 hour. Divide the dough into eight balls, arrange on a lined baking tray, leaving space between each to give them room to prove. Cover with cling film and leave to rise again for another 1 hour. Divide the dough into eight balls, arrange on a lined baking tray, leaving space between each to give them room to prove. Cover with cling film and leave to rise again for another 1 hour. Heat the frying oil over a medium heat, and rub a little extra oil onto a plate and your fingers. Place one of the balls of dough on the plate and press it lightly until it’s 3–4cm/1¼–½in thick. Repeat with the remaining balls of dough. Heat the frying oil over a medium heat, and rub a little extra oil onto a plate and your fingers. Place one of the balls of dough on the plate and press it lightly until it’s 3–4cm/1¼–½in thick. Repeat with the remaining balls of dough. Drop one of the balls of dough into the hot oil. Cook for 30 seconds on each side until crispy and golden all over. Move to a paper-lined plate to drain whilst you repeat with the remaining dough. Drop one of the balls of dough into the hot oil. Cook for 30 seconds on each side until crispy and golden all over. Move to a paper-lined plate to drain whilst you repeat with the remaining dough. Serve the bakes hot with the saltfish buljol alongside. Serve the bakes hot with the saltfish buljol alongside.