Home' Trinidad and Tobago Guardian : July 14th 2013 Contents 12
Sunday Guardian www.guardian.co.tt July 14, 2013
I don't think there's anyone who re-
ally appreciates ground beef -- or as we
call it, mincemeat, like we Trinbagoni-
ans do (especially the guys). And on a
day like today, where we honour our
hard working Daddies, Grandpas, God-
fathers and Uncles, it's known that
their tummies will certainly appreciate
a good, solid meal made from said
If you think that all minced beef came
from the supermarket, you'd only be half
right. I'm sure Dad will remember that
back in the day, we made our own
mincemeat. Choice cuts of beef were
procured from the butcher and brought
home to be ground up using a hand
cranked mill that we had to assemble --
what food processor you talking about?
As the bits of beef went into it, we
added the fresh seasonings (onions, gar-
lic, chives, etc) one time, so all that was
pleased. Nine times out of ten, we cre-
ated some spectacular fare from that
mix. So why should Father's Day be any
Of course, today's butchers happily
give us Styrofoam and Saran wrapped
packs (and logs) of mincemeat that
have been weighed and measured for
our convenience, which we then turn
into delicious savoury treats such as
pastelles, meat pies, arepas, meatballs,
lasagna and more.
So, without further ado, Dads, I'm
dedicating this page to you by giving you
some good Eye Food made from that
lovely ingredient and which I'm sure your
families will prepare with love for you on
your special day. Here are easy recipes
for Shepherd's Pie, Chilli con Carne and a
classic Burger from me, Halcian Pierre,
to you! (How's that for a mincemeat
Happy Father's Day!
with Halcian Pierre: It's where we
EXPLORE EVERYTHING CARIBBEAN
that's related to food, people and places.
• Peel and quarter the potatoes and put them to boil in salted
water until tender (about 20 minutes).
• While the potatoes are cooking, melt half the butter
(4 tablespoons) in a large frying pan.
• Sauté the chopped onion in the butter; after a couple of minutes,
add the fresh carrots to it and cook everything until tender
(about 8 to 10 minutes) over medium heat.
• Add the ground beef and sauté until it is no longer pink.
• Put in the fresh seasonings (chive, chadon beni, pimento
peppers and thyme leaves) and then the canned corn and frozen
peas; there's no need to thaw the peas beforehand.
• Add salt and pepper to taste, followed by the Worcestershire
sauce and the ketchup.
• Finally, add in half a cup of beef broth and cook, uncovered,
over low heat for 10 minutes, adding more beef broth as
necessary to keep it moist.
• Remove from heat after cooking.
• Next, mash the boiled potatoes in bowl with the remainder
of the butter and season to your taste with a little salt and
• In a 9 x 13 baking dish, spoon in the cooked beef and
vegetables in a single layer at the bottom.
• Distribute the mashed potatoes on top to cover the beef
completely using either a piping bag with a star tip or just with
a regular spoon. You can choose to either rough up the potatoes
with a fork so it will have some peaks that will brown nicely,
or, you can smooth the potatoes with the back of the spoon and
then use the fork to draw in some designs on the potatoes.
• Bake the Shepherd's pie at 400 degrees F, until it's bubbling and
brown on top (about 30 minutes).
• Let it cool for about 15 minutes before cutting into it.
• Serve warm or at room temperature.
Chilli Con Carne
• In a large iron pot, and on medium heat, brown
the sliced onion, sweet pepper, garlic and ground
beef in the oil; cook the beef until it's no longer
• Stir in the celery, pimento peppers, and habanero
(or scotch bonnet pepper).
• Next, add the tomato sauce and water,
brown sugar and stir. Taste for salt and heat and
• Add in the rinsed and drained beans and stir
well to incorporate.
• Cover and simmer for 25 minutes. Check and
stir every 10 minutes, adding a little more water if
needed to keep the chilli from sticking.
• Taste after 20 minutes of cooking to check that
the flavours have melded together.
• To serve, sprinkle the chilli with the chopped
Serve hot or warm on a bed of white rice or with
• Place the beef in a large bowl and add all
of the remaining ingredients, mixing well
with your hands until everything is just
combined. (Don't overwork the meat too
much or your burgers will be tough.)
• Next, wet your hands and then scoop up
enough meat to shape into a 4 ½ inch
burger patty by flattening it to about 1 inch
thick and smoothing the edges.
Continue the process until the meat is
• The burgers can now be cooked either on
a griddle pan, a non-stick frying pan with
a bit of oil, a George Foreman grill or even
a barbeque. Whichever method you
choose, just make sure you pre-heat the
surface of your frying pan, griddle pan,
George Foreman grill or barbeque to a
• Gently place two to three patties on your
chosen surface -- never overcrowd them.
Cook the burgers for about 5 minutes on
each side, turning them once only.
(If using a George Foreman grill, this step
is not necessary.)
• Place your burgers on a waiting bun and
dress them to your taste with any of the
following: lettuce, sliced onion and
tomatoes, a slaw of shredded carrots and
cabbage, sliced cheese, pineapple, pickles,
relish, ketchup, barbecue sauce, mustard,
honey mustard, pepper sauce and garlic
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