Home' Trinidad and Tobago Guardian : November 21st 2015 Contents MINI ROLLED SAHEENAS
1 large bunch dasheen leaves, washed, stems
and tips of leaves removed (about six to eight
1 cup split pea powder
1 tsp baking powder
1 tsp saffron powder
1 tsp salt or to taste
1 tsp freshly ground
1 grated onion
2 cloves garlic,
Seasoned flour paste
1 cup flour
1/2 tsp saffron powder
Salt and pepper.
Combine split pea powder, saffron, salt, black
pepper, onion and garlic, add enough water to
make a soft spreadable paste. Cover until ready
Bring a large pot of water to a boil, squeeze
the juice of half a lime into it, place dasheen
leaves into water and steam just until leaves
become pliable, about one minute, gently
remove leaves and cool. If you cook your leaves
too much, they will break when you are using
them later on.
On a large surface, spread leaves open and
overlap to make a rectangle about 24 inches by
30 inches, gently spread the split pea mixture
onto leaves making a thin covering, leave about
one inch of boarder space around the edge of
Starting at the long end, roll the leaves up
jelly roll style, tucking the ends into the roll as
you go along. Cut the roll into two and wrap
tightly in foil. Steam the rolls for about 15
Remove and refrigerate for a few hours or
overnight. Slice the dasheen roll on the diagonal
half-inch thick, and spread the flour paste onto
Fry in hot oil and serve with chutney.
Makes about 20
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SATURDAY, NOVEMBER 21, 2015
e re into the festive weeks before Christmas, a
time of many limes and parties. At the top of
the list for pleasing your guests are appetisers
or finger food. Most recipes can be made ahead in part or in
full, all it takes from the host/cook is a certain degree of pre-
paredness. You can have a full appetiser
party or they can be incorporated
as the starter to a dinner party.
Either way they are always
welcome especially if they
are served warm.
CHEESY CRAB QUESADILLAS
8 flour tortillas, 8 inches in
4 cups grated cheese, preferably
1 lb crabmeat, picked over
1 red onion, chopped
1/2 cup jalapeño peppers, sliced
1/3 cup chopped chadon beni
Preheat your broiler on your
stove, or a large frying pan.
Line the baking tray.
Lay the tortilla onto a baking
tray or the frying pan.
Cover half the tortilla with
cheese, crabmeat, onion,
peppers and chadon beni.
Place under the broiler, when
the cheese starts to melt flip
the uncovered portion onto the
Broil for a few minutes more
until crisp or place over medium
heat on stove top, then flip
when cheese melts.
Remove and cut.
Serve with salsa.
CRISPY FRIED SHRIMP
WITH SIRACCHA MAYO
24 large shrimp, deveined, s
2 tsp salt
1/2 cup all purpose flour
For the batter:
1 1/2 cups all-purpose flour
1/2 tsp curry powder
1 tbsp baking powder
1/2 tsp salt
1 1/2 cups club soda
Coconut oil to fry
For the mayo
Combine one cup mayo w
tablespoon Siraccha hot sau
Place shrimp in a bowl, co
water, add salt and leave fo
Wash shrimp and drain well, pat dry
with paper towels.
Place flour, curry powder, baking
powder and salt in a mixing bowl.
Add club soda and stir well.
Pour oil into a wok or deep pan, heat.
Dredge shrimp in flour, hold the
shrimp at the tail and dip shrimp into
batter, do not cover tails.
Drop into hot oil and fry until golden
on all sides.
Drain on paper towels.
Serve hot with Siraccha mayonnaise.
4 cups steamed fish
3 tbsp lime juice
2 cups flour
2 tsp baking powder
1 tsp freshly ground black
1 1/2 tsp salt
2 pimento peppers, seeded
1/3 cup chopped chadon beni
1/3 cup chopped chives
Coconut oil for frying
Place fish in a large mixing
bowl, pick out bones, add
herbs, peppers, salt and
Add flour and baking
powder, stir in milk gradually
to make a stiff but soft
batter, almost like accras, be
careful not to crush the fish.
Heat oil in a deep frying
pan and drop by teaspoons
into hot oil. Fry until golden
Serve hot with tamarind
sauce or chutney.
Makes about 24 to 30.
CARIBBEAN FISH FRITTERS
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