| Curry Potatoes - Starter
Cooking Recipes Ingredients
4 tsp curry powder
1 small onion, cut into small pieces
4 cloves garlic, minced or crushed
2 medium sized potatoes
Cooking Recipes Directions
Use sharp knife to slice potatoes in wedges
Use a large pan to heat the spices in the oil on medium heat
but do not burn
Add onion and garlic and cook 2 minutes
Cook potatoes for 2 additional minutes
Add the water and cook potatoes until tender on medium heat.
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Pastelles - Main
Cooking Recipes Ingredients
3 cups precooked corn meal
3 large chicken breasts
1 lb beef briskets
3 large white potatoes
2 large carrots
2 medium onions
4 cloves garlic
2 tbsp green seasoning
1 seeded scotch bonnet
2 tsp chicken bouillon powder
½ cup raisins
1 cup sliced green olives
½ tsp annato powder
Thyme - 4 sprigs
1 inch cube fresh ginger
1 tbsp olive oil
1 tsp salt,
¼ cup vegetable oil
Banana leaves or aluminum foil
Cooking Recipes Directions
Steam the chicken breasts with thyme sprigs and ginger. When cooked,
remove the thyme and ginger, cool the chicken until able to handle
and dice (1/4 inch).
Dice the beef into 1/4 inch cubes. Dice onions, potatoes and carrots
into 1/4 cubes. Place oil in a large pot with a lid and add annato
powder, scotch bonnet, onions, minced garlic and green seasoning.
Cook on medium until onions and garlic are soft and add beef and
cook on high heat until no longer pink. Stir in chicken, potatoes
and carrots and bouillon powder, cover and simmer on medium low
heat for 10-15 minutes until the potatoes are cooked. Stir in the
olives and raisins. Taste and add salt if needed. Set aside to cool.
Mix corn meal with 4½ cups warm water and 1 tsp salt. Make
a soft but manageable dough. Form dough into balls the size of an
egg. Warm vegetable oil with annato powder and lightly coat 8"
banana leaf or foil squares with colored oil. Press out each ball
of dough on prepared leaf or foil. Place 2/3 cup of filling on flattened
dough and fold dough around the meat filling, Fold up the leaf or
foil to secure the pastelles.
Tie leaf packages with string, not needed for foil packages if folded
tightly. If pastelles will not be eaten immediately, freeze them
uncooked in freezer bags. Otherwise steam packages for 30 minutes
in a covered pot.
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