Home' Trinidad and Tobago Guardian : July 12th 2014 Contents • From Page A33
POTATO AND ONION
11/2 cups channa flour
1 tsp roasted ground
1 tsp ground coriander
1 tsp garam masala
1 tsp hot chili powder
1/2 tsp turmeric or
1/4 cup fresh chopped
1/4 cup chopped fresh
coriander or chadon beni
1 tsp salt
1/2 tsp baking soda
2/3 cup cold water
1 large potato, peeled
2 medium onions, thinly
Vegetable oil for frying
In a mixing bowl
combine channa flour
with cumin, coriander,
chili, saffron, garam
masala, salt and baking
Stir in water.
Add potato, onion, mint
and fresh coriander, stir
Drop batter by
spoonfuls into hot oil
and fry on both sides
Serve with tamarind
sauce or combine 2
tbsp hot chili sauce with
2 tsp rice vinegar
Makes about 18.
1 smoked herring fillet,
about 1 oz
4 ozs cream cheese
1/3 cup mayonnaise
1 tsp pepper sauce or to
1 tsp lime juice
1/2 cup mixed chopped
fresh herbs, parsley,
Soak the herring in hot
water for 20 minutes,
rinse and pick out the
bones, place in a food
processor and chop
Add the rest of the
ingredients and process
to a thick paste.
Refrigerate until ready
Serve on cracker or
Sprinkle with additional
herbs, garnish with
sweet red pepper strips.
Popular at parties and
in local bakeries.
For the pastry
24 3-inch hot dog
2/3 cup shortening
2 cups flour
1 cup iced water
1 tsp salt
1 egg beaten
Place salt and flour into
a work bowl. Add
shortening and rub into
flour until mixture
resembles fine crumbs.
Add a little water at a
time to bring the dough
You may not need to
add all the water.
Refrigerate for 30
Preheat oven to 400F.
Divide dough into 2.
Roll each piece to about
1/2 inch thickness, cut
into 3-inch strips.
Cut each strip into two
Place a hot dog onto
pastry and roll up.
Seal at bottom and
place seam side down
on baking tray.
Repeat and bake for 15
minutes until golden.
Brush with beaten egg
and bake for 15 minutes
Makes two 3-inch pies.
Guardian www.guardian.co.tt Saturday, July 12, 2014
Add chicken to your World Cup lime
In addition to the delicious
snacks that Wendy Rahamut
suggested in today s Cookup,
here s another option for the
World Cup lime, barbecue shred-
ded chicken. According to the
folks at the food Web site TheK-
itchn, it s a versatile and brilliant
choice for parties, because it s so
easy to make in the oven or the
Simple, inexpensive, and rela-
tively quick, chicken has some
advantages over the heavier beef
and pork. Here s how to make a
batch of tender and delicious
pulled chicken in the oven---or
your slow cooker.
Pulled chicken is just as easy
as its beef and pork counterparts,
but it takes less time and is lighter
in fat and calories (if you pay
attention to that sort of thing).
There is one really key element
to making good barbecue sauce
chicken, whether it s in the oven
or the slow cooker: Use dark
meat. Chicken breasts don t have
enough fat or tenderness to get
soft while braising; they just
aren t going to fall apart into
soft threads the way a slightly
fattier meat will. You can use
mostly boneless skinless chicken
thighs, which aren t as dark as
legs, but offer a light yet suc-
culent texture. Mix in a breast
or too as well, but don t use
them for more than 25 per cent
to 30 per cent of the total meat.
You can also opt to use bone-
in chicken, but the whole point
of this dish is for it to be extremely
easy and hands-off, and the extra
work of skinning the chicken or
working with the bones isn t
After that, it s all easy. Here s
a very basic, simple recipe or set
of instructions for making bar-
becue sauce pulled chicken.
3 to 4 lbs boneless skinless chicken
thighs, or a mix of thighs and
1 large onion, diced
2 (or more) cloves garlic, minced
2 tsps smoked paprika
2 tsps salt
Freshly ground black pepper
12 (1 1/2 cups) ozs barbecue sauce,
store-bought or homemade, plus
more for serving
Heat the oven to 325°F. Remove
the chicken from its packaging and
pat it dry.
In a Dutch oven or heavy pot
(with a lid) heat a drizzle of olive oil
over medium heat. Cook the onion
and garlic for 5 minutes or until
quite soft. Add the smoked paprka
Add the chicken piece by piece,
stirring to mix well with the onion.
Stir in the salt and a few generous
grinds of black pepper. Pour in the
barbecue sauce and bring to a
simmer. Turn off the heat.
Cover the pot with a heavy lid
and put in the oven. Bake, covered,
for 90 minutes, or until the chicken
is extremely tender. Remove from
the oven and use a slotted spoon to
remove the chicken to a large bowl.
Use two forks to shred the chicken
Meanwhile, while you're
shredding the chicken, put the
sauce, uncovered, back on the stove
over high heat. Bring to a boil and
reduce the liquid in the pan to
about half of its volume. Pour this
thickened sauce over the chicken
Serve with buns, cole slaw,
avocado, and extra barbecue sauce
on the side.
Refrigerate for up to three days
or freeze for up to three months.
Slow Cooker Instructions:
Follow the recipe as written above,
but instead of putting the chicken
and sauce in the oven, pour it all
into a slow cooker. Cook for five to
seven hours on low. If desired, you
can lift out the chicken and reduce
the sauce in a separate pan on the
stovetop, but this may not be
necessary; it simply depends on
8 to 10 servings
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