Home' Trinidad and Tobago Guardian : December 26th 2015 Contents MEDITERRANEAN VEGETABLE TART
Flaky Pie dough
2 cups all-purpose flour
1 tsp salt
1 cup or 8 oz Shortening
1/2 cup iced water
Place the flour and salt in the bowl of
a food processor.
Cut the shortening into small pieces,
drop onto flour.
Pulse in food processor until mixture
resembles fine crumbs.
Add the water and pulse a few times,
add more water and pulse again.
Continue until the mixture has curds
and clumps and sticks together when
pressed between your fingers.
Remove and form into a ball. Wrap
and chill for at least two hours.
For the tart
1 large onion, sliced
2 tsp fresh thyme
2 tbsp Dijon mustard
2 tbsp pesto
1 large roasted red pepper, cut into strips
4 ozs crumbled feta cheese
2 tbsp olive oil
Salt and freshly ground black pepper
Heat oil in a small frying pan and
sauté onions with thyme until
translucent, about five minutes, remove
Preheat oven to 400F.
Divide the dough into eight equal
Roll each piece of dough into a six-inch
circle, paint with Dijon mustard then
Leaving a small margin around the
dough (about 1/2 inch). Place a small
heap of tomatoes and onions on top
then some red pepper. Sprinkle with feta.
Fold the dough onto the vegetables as
if making a package, but do not let the
Bake for 12 to 15 minutes until golden.
Cool and serve.
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SATURDAY, DECEMBER 26, 2015
CARIBBEAN FISH BULJOL
1 lb fresh fish fillets
1 tsp minced garlic
Salt and black pepper
1 tsp minced chives
1 tbsp olive oil
1 large onion, chopped
1 pimento pepper, chopped
1 large tomato chopped
2 eggs, hard boiled
2 tbsp chopped chadon beni
Marinate fish in chives, salt, black pepper and garlic
and olive oil.
Place in heat proof platter and broil for four
minutes per side. Remove and flake gently with a
In a non-stick sauté pan, heat two tbsp olive oil
and sauté onion and pepper for only one minute.
Remove and add to fish, add tomatoes, and toss.
Season with salt if needed.
Place fish onto platter,
decorate with lettuce and egg
Serves four to
By the time you read this Christmas is
now yesterday and today may be another
hectic day of entertaining. If you are on
holidays and are entertaining family and
friends, brunch is a good option.
It gives you enough time to prepare, (late morning),
and your offerings can be a lot lighter and creative.
Fish salads are a great idea, accompanied by hot hops
or coconut bake.
You can also add a provision salad on the side. Or
you may opt for a delicious vegetable and cheese
tart, to serve with your leftover ham or turkey and
again some delicious bread and a salad. Souse is also
a fun item to serve at a brunch, don t forget to put
out small cups just for this.
Here are a few delicious ideas to add to your brunch
table this year. Happy cooking and Happy New Year!
2 lbs lambie, cleaned, tenderised and
2 large limes, juiced
1/2 cup chopped parsley
1/4 cup chopped cilantro or chadon beni
1 hot pepper, seeded and chopped
Salt and freshly ground black pepper.
1 lime, sliced
Steam lambie for about three to four
minutes, remove and drain.
Place in a glass bowl, add the rest of the
ingredients and cover and refrigerate for
about three to four hours.
Serves four to six.
1 prebaked pie-crust
1 tbsp butter or olive oil
1 small onion, chopped
1 tsp minced garlic
1/2 cup chopped chives
1 lb small shrimp, peeled
Salt and freshly ground
1 tsp paprika
1/2 tsp cayenne pepper
2 tbsp chopped chadon
4 eggs beaten
Cooking cream or
full cream milk
1 cup grated
CARIBBEAN SEAFOOD QUICHE
Preheat oven to 350F.
Heat butter or oil in a frying pan, add
onion, chives and garlic, sauté until
translucent and fragrant, add shrimp and
sauté until pink, season with salt, pepper,
paprika and cayenne.
Beat eggs and add enough milk or cream to
make mixture about 11/2 cups (you can use
half milk and half cream).
Add cheese and stir.
Place shrimp into pie crust, pour on milk and
egg mixture, sprinkle with chadon beni.
Bake for 30 minutes until firm.
Cool a bit before slicing.
Serves four to six
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