Home' Trinidad and Tobago Guardian : January 30th 2016 Contents • Twitter: @GuardianTT • Web: guardian.co.tt
SATURDAY, JANUARY 30, 2016
1/2 tsp ground allspice
1/4 tsp ground nutmeg
1/2 tsp ground cinnamon
1/2 tsp chili powder
2 cloves garlic, minced
1/2 tbs fresh limejuice
Salt and freshly ground black pepper to
1/2 lbs shrimp, peeled and deveined
In a bowl combine all the dried spices,
add garlic, lime juice, rum, and stir well to
combine. Add salt and pepper to taste.
Rub marinade onto shrimp, cover and
refrigerate. Let marinate for about 30
minutes at most.
Preheat broiler and place shrimp in a
shallow glass-baking dish lightly oiled with
Broil for 3 minutes per side or until pink
and slightly curled and remove.
POUNDED AND FRIED PLANTAINS
2 green plantain, peeled and sliced
crossways into 2-inch thick slices
Vegetable oil for frying
Salsa for serving
Heat oil in frying pan, fry plantain pieces
on either side until lightly browned.
Remove and drain on paper towels, cool
With a meat pounder or a bottle, lightly
pound plantain pieces to about 1/4 inch
Return pounded plantains to hot oil, and
fry on both sides until golden brown.
Repeat for all plantain pieces.
Drain and serve warm.
Assemble by spreading plantains with
salsa and topping with shrimp.
Sprinkle with chadon beni before
Flaky Pie dough
2 cups all-purpose flour
1 tsp salt
8 oz shortening or butter
1/2 cup iced water
Place the flour and salt in the bowl of a food
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 transparent, about five
minutes, remove and cool. Preheat oven to 400F.
Divide the dough into eight equal pieces.
Roll each piece of dough into a 6-inch circle,
paint with Dijon mustard then with pesto.
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 dough
meet. Bake for 12 to 15 minutes until golden and
1/2 cup unsalted butter
2 cups brown sugar
3 cups shredded uncooked pumpkin
2/3 cup water
3 1/3 cups all purpose flour
2 tsp baking soda
1 tsp salt
2 tsp baking powder
2 tsp ground cinnamon
1 tsp ground nutmeg
2/3 cups raisins
2/3 cups coarsely chopped nuts (optional)
1/2 cup toasted pumpkin seeds, optional
(divided into 2)
Preheat oven to 350 degrees. Grease
bottoms only of two loaf pans, 9x5x3
In a large mixing bowl beat butter and
sugar until creamy.
Add eggs one at a time and continue
beating until light coloured.
Add pumpkin and water, blend.
In a separate bowl mix flour, baking
soda, baking powder, salt and spices.
Add to pumpkin mixture, mix only until
Stir in nuts and raisins and 1/2 pumpkin
seeds, and pour into pans.
Sprinkle with remaining seeds.
Bake until wooden pick inserted into
the centre comes out clean, about 45-50
Cool slightly, and loosen sides of loaves
Remove from pans and cool completely
To store wrap and refrigerate no longer
than ten days or freeze.
Makes two loaves
that liming time of the year. You may have visitors in your home
for Carnival and you ll quick snacks to enjoy with them.
No need to run out and purchase any because a little time and
preparation will yield you delicious results. Here are some delightful
and economical snacks that will win you rave reviews.
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