Home' Trinidad and Tobago Guardian : June 13th 2015 Contents • Twitter: @GuardianTT • Web: guardian.co.tt
SATURDAY, JUNE 13, 2015
Fried pastry pockets
For the dough
3 cups flour
1 tsp salt
1/3 cup vegetable oil
1/2 cup water
Combine flour with salt, pour in oil
and water, knead to a soft dough,
add more water if necessary. Let
rest for 15 minutes.
2 tbsp vegetable oil.
2 pimento peppers
1 cup chopped fresh herbs (chive,
thyme, celery chadon beni)
1 onion, chopped
2 cloves garlic, chopped
1 lb chicken or beef, ground
1/2 cup raisins
1/3 cup sliced green olives
Salt and freshly ground black
1/2 hot pepper, chopped
Vegetable oil for frying
Heat oil in frying pan, add
peppers,herbs,onion and garlic,
sauté until tender about four
minutes, add chicken and cook
until no longer pink, about five
If chicken seems lumpy, then put it
into your food processor bowl and
process for 30 secs, just until fine.
Remove, add raisins and olives,
season with salt and pepper.
Divide dough into 20 equal pieces.
Roll each piece into a four-inch
circle, place about one tablespoon
of filing in the center of the lower
Fold over and seal using a little
water if necessary.
Place on a greased baking sheet.
Repeat until all dough and filling
are used up.
Heat oil in a frying pan and fry pies
until golden and puffed.
Makes 20, serve with spicy
2 ripe plantains, peeled and sliced
lengthways into four strips
1 tbsp vegetable oil
For the filling
1 tbsp olive oil
1 onion, finely chopped
2 cloves garlic, minced
1 small green pepper, seeded and
12 ozs minced beef
1 small tomatoes, skinned and
2 tbsp fresh thyme
1/2 cup fresh breadcrumbs
1 tsp Worcestershire sauce
1 egg lightly beaten
Salt and freshly ground black pepper
In a large frying pan heat vegetable
oil and fry plantains until golden
brown on either side, about seven
Drain on paper towels and set aside.
Meanwhile heat olive oil, add onion,
garlic and pepper sauté until fragrant,
add ground beef and cook until
Add tomatoes, thyme and bread
crumbs. Add Worcestershire sauce.
Fold in beaten egg and season to
taste. The mixture should just come
together when stirred.
Curve the plantain slices into rings
and secure with toothpicks.
Place the plantain rings into a
buttered baking dish and preheat
oven to 375F.
Fill the rings with the meat mixture
and sprinkle with any unused
Bake in preheated oven for about 15
minutes until the top is crusty.
Makes 12 Piononos
The Caribbean is a
place, as evidenced by
the different cultures that have
settled in the region since the
time of Christopher Columbus.
Our diversity is mirrored in the
delicious cuisines that have
remained here. One example
is the Spanish-influenced food
of the region.
From Puerto Rico to Cuba to
T&T there is some Spanish
influence in our cuisines. Here
in Trinidad we are more familiar
with arepas, pastelles and corn-
meal-based dishes that have
remained with us from our
Spanish heritage. But there are
other subtle influences that have
made their way into Caribbean
food, which has resulted in a
spicy and delicious cuisine.
Peas and rice, salsas, milk
flans, cornmeal delicacies, meat
stuffed pastries, cassava, sweet
potato and plantain dishes are
all signatures of Spanish-
Caribbean foods. Of course,
fresh herbs like thyme and
cilantro (chadon beni) and dried
spices (cumin, cinnamon and
allspice) add excitement to many
of these wonderful dishes.
Here are some for you to try
1/3 cup sugar
1/3 cup water
1 cup sugar
12 ozs full cream milk
1/4 tsp nutmeg
1/2 tsp cinnamon
1 tsp vanilla
1 tsp grated orange zest
In a heavy bottomed saucepan, place
one cup of sugar with water and
cook until sugar turns to a caramel.
Pour caramel into the bottom of a
glass pie plate, swirl plate to cover
bottom with caramel, set aside.
In a bowl, beat eggs with sugar and
milk; add nutmeg and cinnamon, zest
and vanilla. Strain mixture and pour
into caramel lined plate. Place pie
plate into a pan of water and bake in
a preheated 350F oven for 30 to 35
minutes until a knife inserted into
the centre comes out clean. Remove
and cool. Invert before serving.
Serves four to six
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