Category: Cooking with kelly

Ingredients.

* 1 bundle bodi, chopped.

* 2 small potatoes, peeled and chopped.

* 1 small onion, chopped.

* 2 cloves garlic, crushed and chopped.

* 2 tablespoons of oil,

* 2 tablespoons of curry powder.

* 1 teaspoon of masala.

* 1 pimento pepper, chopped.

* 1 teaspoon of green seasoning.

* 1 sprig chive, finely chopped.

* 1 teaspoon of finely chopped chadon beni.

* half a cup of water (for the curry).

* one and a half cups of water (for the stew).

* one quarter of a teaspoon of salt. *half a teaspoon of black pepper.

Directions.

1. Chop the bodi. Heat oil in an iron pot and saute the garlic. Add the onion and pimento. Mix the curry powder in a little water (about half a cup). Pour into the pot and turn regularly until the mixture is thick.

2. Add the bodi and potatoes and stir until coated with the curry. Add one and a half cups of water and cook the potatoes and bodi until tender.

3.  Add the rest of the ingredients and season to taste. Cook until water cooks down and the mixture is tender and thick.

4. Serve over cooked rice.

Well that’s it for another simple but extraordinary dish, Enjoy.

Ingredients.

1 pound beef, seasoned and marinated.

3 ounces of parmesan cheese, grated.

1 tablespoon of low fat milk.

1 small egg.

1 and one quarter cup of panko bread crumbs.

1 teaspoon each of paprika, parsley, thyme and oregano.

2 teaspoons of grated garlic.

20 to 25 spinach leaves (Poi).

One half a cop of flour.

Directions.

Step 1.

Slice the beef thinly then season and marinate for at least 3 hours.

Step 2.

Grate the cheese and set aside.

Step 3.

Place the beef on plastic wrap, fold and cover with the plastic wrap then pound the beef flat.

Step 4.

Add the cheese.

Step 5.

Then add the Poi spinach leaves.

Step 6.

Fold and tightly roll.  Wrap tightly with the plastic wrap and refrigerate for 1 hour.

Note:  Because the beef is more manageable we can skip adding tooth picks.

Step 7.

Add the paprika, parsley, thyme and oregano to the flour mix.

Step 8.

Roll the beef in the flour.

Step 9.

Dip in the egg and the milk mixture then roll in the breadcrumbs.

Preheat the oven for 10 minutes at about 180 degrees Celsius (350 degrees Fahrenheit)

Step 10.

Place the beef roulades on a greased baking tray and bake for about 30 minutes.

Allow to cool. 

Cut into 1 inch thick rolls.

Place cutlets on a serving plate and serve.

Note:  The cutlets may be served with any of your favourite sauces to add flavour.

See you soon with another recipe that’s all Trini or Trini at heart.

Ah gone! Well that’s it for another simple but extraordinary dish.  Enjoy

Ingredients.

* 1 cup of water,

* half a cup of butter, unsalted,

* 1 cup of flour,

*quarter of a teaspoon of salt,

* 4 eggs,

* Tip: (A dash of grated lemon zest would take away the fresh scent from the egg).

Directions.

1. In a saucepan, bring water to boil. Add butter to melt. Add the flour at once; stir over heat until the mixture forms a panada (a ball in the center of the pot). Remove from heat and allow to cool for 5 minutes.

2. Add one unbeaten egg at a time to the panada. Beat well until stiff.

3. Take up mixture by teaspoons and Drop on a greased cookie sheet 2” apart. For larger puffs use a tablespoon. You can twirl the spoon to make a nice design. Start oven at 450°F and bake for 15 minutes. Then reduce oven temperature to a moderate 325°F for 25 more minutes so there are no beads of moisture on the puffs. Turn off the oven. To help keep the puff dry, slit the puffs and put them back into the oven for another 20 minutes. Cool puffs then fill as desired. Puff are crisp when finished baking but softens later.

4. Puffs ready to be eaten. Fill with cheese paste or any of your favourite fillings.

Some Popular Filling:

Tuna Paste,

Cheese paste,

Chicken salad,

Chicken in cream sauce,

White fish and tartar sauce,

Maybe, you all will be as adventurous as I am to try other types of fillings.

Well that’s it for another simple but extraordinary dish, Enjoy.

Ingredients.

4 cups of sour cherries.

2 bay leaves.

3 cups of sugar.

2 and a half cups of water.

Directions.

Wash the sour cherries and the bay leaves.

Place in a deep pot then add sugar and water.

Boil for forty five minutes under a medium heat stirring occasionally to prevent sticking.

When it achieves a reddish brown colour and is syrupy, turn off stove and leave to cool.

Place in a sterilised bottle and refrigerate when cool.

Well how did you like them cherries?

Thats it for another simple yet extraordinary dish.

Ah gone!

Ingredients.

One half a pound of saltfish.

1 medium sized onion, chopped.

2 tablespoons of hot pepper sauce or half a hot pepper.

1 sprig of chive, chopped.

One half of a lemon or 1 lime.

2 tablespoons of olive oil.

3 medium sized tomatoes.

Directions.

1. Boil, clean and debone the saltfish.
2. Break into small pieces and wash to take out excessive salt.
3. Take up handfuls of saltfish and squeeze out water.
4. In a separate bowl, add onion, chive, tomatoes, olive oil, lemon juice and pepper to saltfish and mix thoroughly.

My mouth did burn me a little and it went well with some hops bread.  Now I have to go look for something to drink.  See you soon.

Ah gone!  That’s it for another simple but extraordinary dish.  Enjoy!

Ingredients.

1 pound of chicken foot.

3 lemons.

4 cloves of garlic.

1 large onion.

20 leaves of chadon beni.

1 cucumber.

Salt to taste.

2 pimento peppers. 1 hot pepper.

Directions.

Cut up the onion, chadon beni and pimento and set aside.

Wash and cut the chicken foot, removing the toenails.  Use 1 lemon to wash.  Add salt and two cloves of garlic.  Boil chicken foot until tender.

Pour out the water when done and wash the feet again with water.  Do this about three times.

In the mean time puree the chadon beni and pimento in a blender.

Add the sliced onions and cucumber to the chicken feet.

Add a little water to the pureed chadon beni.

Add juice of the remaining two lemons.  Cut up a scotch bonnet hot pepper.

Mix the ingredients and allow to marinate for about three hours.  Adjust salt according to taste.

Ah gone!

Thats it for another simple but extraordinary dish.

Enjoy!

Ingredients.

Saltfish.

Half a pound of Salt fish.

Three cloves of garlic, crushed.

One small onion, chopped finely.

Three small tomatoes, chopped.

Half a teaspoon of chives, chopped.

Half a teaspoon of thyme, chopped.

Two pimento peppers.

Three leaves of chadon beni, chopped.

Two tablespoons of olive oil or coconut oil to fry the salt fish.

One small hot pepper, finely chopped (optional).

Dumpling.

Two cups of all purpose flour.

One teaspoon of salt.

Five leaves of chadon beni.

One sprig of chive.

One quarter cup of water or coconut milk.

Two litres of water for boiling the dumplings.

Directions.

In a deep bowl, sift the flour and add the salt and herbs.  Combine well, then add the water a little at a time.  Mix until a soft dough is formed.

Leave the dough to rest for fifteen minutes before you proceed to the next step.

Make little balls 2 to 3 inches in diameter, then flatten out and add to boiling water.  When the dumpling floats to the top it is done.  To make sure you can test by cutting one with the side of a spoon.  Set aside.

Boil the salt fish.  Wash and clean the saltfish and break it up into smaller pieces.  The saltfish is sometimes very salty so you may need to wash if about three times to remove the extra salt.

Cut up the tomatoes and seasoning.  Saute the garlic and onion.

Then add the pimento pepper and add the tomatoes and cook for about one minute.

Then add the saltfish and stir.  Add a little water to prevent sticking.  Simmer for about two more minutes. Serve over the dumpling.

That’s it for another simple yet extraordinary dish.  Enjoy!

Ingredients.

1 pound of shrimp.

1 teaspoon of soy sauce.

1 tablespoon of grated ginger.

1 small carrot.

1 hot pepper.

2 pimento peppers.

2 cloves of garlic, grated.

4 leaves of chadon beni, chopped.

1 small onion.

1 teaspoon of salt.

Half a teaspoon of black pepper.

1 teaspoon of lime juice.

2 chives, chopped.

Half a cup of ketchup.

Water.

Directions.

Devein the shrimp leaving the shell on.

Wash and drain.

Chop the herbs.

Season with ginger, pimento pepper, garlic, black pepper, chadon beni, lime juice, 1 chive and salt.

Take a fork and scour the sides of the carrot.  Cut the carrot into small slices.

Cut the onion into four.  Then cut each piece in half.  Separate the onion layers.

Cut up the hot pepper and chive.

Heat the oil in a wok on a medium flame and then add the hot pepper and fry for 1 minute.

Add the shrimp and stir fry for 1 minute.  Ad about one quarter cup of ketchup, soy sauce and a little water.

Then add the onion, chive, sweet pepper and carrots.

Add one quarter cup ketchup and one quarter cup water.  Stir.

Cover and simmer for 2 minutes.

Garnish with a sprig of chive.

Well thats it for another simple but extraordinary dish.

Enjoy!

Ingredients.

1 can of whole kernel corn.

Half a teaspoon of salt.

Quarter of a cup of butter.

Half a teaspoon of black pepper or white pepper.

Eight tablespoons of Promasa Cornmeal.

2 pimento peppers, chopped.

2 medium sized onions, chopped.

1 large sweet pepper, diced.

1 cup of evaporated milk.

Directions.

Add one egg to the liquid from one can of whole kernel corn.  If there is a little liquid add water to bring it up to about one cup liquid.  Beat well then add salt and black or white pepper.  Stir in cornmeal to a smooth paste and set aside.

Melt the butter and sauté the onion, pimento peppers and sweet pepper.

Add evaporated milk and bring to the boil.

Add the cornmeal mixture and heat on a low heat to a consistent paste.

Stir in the whole kernel corn.  Continue stirring until it leaves the sides of the pot.

Remove from heat and pour onto a greased dish.  Smooth the surface with the back of a spoon.

Bake at three hundred and fifty degrees farenheit for approximately thirty minutes until golden brown.

Well thats it for another simple but extraordinary recipe.  Enjoy!

Ingredients.

One cup of white rice, uncooked.

Half a teaspoon of cardamom powder.

1 tablespoon of ghee.

Half a cup of water.

One and a half cups of white sugar.

One cuarter of a teaspoon of grated ginger.

Half a cup of full cream milk powder.

Directions.

1.  Soak the rice for thirty minutes and drain.
2. Grind the rice into a fine powder.

Note:  I used my magic bullet and it came out right first time.

• Parch the ground rice on a low fire.

Note.  You are just heating the ground rice to dry it out.

• Then sift.  Note.  When sifting some larger particles may remain.  Just grind it again in the magic bullet.  Nice and easy.
• Add the cardamom powder and powdered milk.
• Add the ghee and set aside.
• Put the sugar to boil and add the grated ginger.
• Boil until the sugar forms thin threads when dropped from a spoon.
• Quickly pour the sugar into the rice mixture and stir.
• Quickly pour into a greased dish before it completely hardens then cut into squares.

Note.  Timing here is paramount.  Everything must be done quickly because the sugar crystallizes very quickly.  Make sure to do this quickly or you will have peera lumps lol! Ah gone!  That’s it for another simple yet extraordinary recipe!