Thursday, March 20, 2014
Friday, February 28, 2014
Guyanese Masala
- Dry Chilli Pepper
- Jeera (Cumin)
- Sarso (Mustard Seed)
- Aniseed (Fennel)
- Dhanya Masala (Coriander)
- Bay Leaves
- Cloves
- Mangrail
- Star Anise
- Methi (Fenugreek)
- Cinnamon
-
Black Peppercorns
-
Elichee (Cardamom)
-
Turmeric
Wednesday, December 4, 2013
Tuesday, September 17, 2013
Monday, September 16, 2013
Tuesday, September 10, 2013
Saturday, August 31, 2013
Pine Tarts
http://www.gotoguyana.org/pine-tarts/
Ingredients
For Crust
1/2 cup salted butter (1 stick)
1/2 cup vegetable shortening (such as Crisco)
2 3/4 cups all-purpose flour
2 tsp sugar
dash of salt
3/4 cup ice cold water
1 egg white
egg wash: 1 egg + 1 tbsp water
For Filling
20oz freshly crushed pineapple or One 20oz can (2 1/2 cups)
1/4 tsp ground nutmeg
1/2 tsp ground cinnamon or 1 cinnamon stick
1 tsp vanilla extract
2 tbsp dark brown sugar
3 tbsp white sugar
1/2 cup light brown sugar
Instructions
If
using fresh pineapple, peel and chop pineapple into large chunks and
pulse in food processor a few times until pineapple has small lumps.
Measure 2 1/2 cups and reserve for use. Any extra pineapple may be
frozen for up to three months.
If
using canned crushed pineapple, place entire contents into a medium
size sauce pan (including juice). Add all spices and sugars and bring
to a slow simmer for 45 minutes on low heat or until mixture looks thick
and has a jam like consistency. Stir frequently to prevent from
burning. Remove from heat and set aside to cool thoroughly.
Place
2 3/4 cups flour in a mixing bowl, add sugar and salt, sift together.
Add butter and shortening. With a pastry cutter, cut shortening and
butter into the flour until it forms pea sized lumps. Add cold water a
little at a time, knead slightly, form into a log. Place log on plastic
wrap and continue to roll until it is about a foot long. Wrap in
plastic ad refrigerate for up to 4 hours before use.
For assembly
Cut
log into 1 inch thick rounds, flatten with your palm then roll dough to
about 7-71/2 inches in diameter. If you like a thicker crust, roll to
about 6 inches diameter, about 1/4 inch thick.
Brush edges with egg whites.
Place a heaping tablespoon of pineapple jam in center 1 inch from the edge.
Fold corners into center to form a triangle.
Brush tops with egg wash then pierce with fork.
Bake at 350 for about 25 minutes on top or middle rack in oven until golden brown
Notes
Dough and pineapple filling can be made a few days ahead and stored in the refrigerator until ready for use.
A food processor may also be used to mix the dough.
Let
the dough log come to room temperature slightly before use, working
with it cold will cause the edges to break when you roll the dough.
How
thick or thin you want your crust will depend on how thin you roll the
dough. Do not cut the dough log into pieces all at once, if you want a
thicker crust you will have to cut a thicker round from the log, make
sense?
If
you don't eat eggs, you can still achieve the yellow color on the pine
tart by adding a drop of yellow food coloring to 2 tbsp of melted
butter. Brush on each pine tart before baking.
If
you would like to use the Betty Crocker boxed pie crust mix, add 1/2
cup ice cold water instead of the amount indicated on the box. Add 1/2
cup all-purpose flour to the mix and knead it till it forms a dough
ball. Add more or less water as needed.
If
you are short on time, you may add a little cornstarch to the pineapple
filling to help it thicken up a bit. Add 1 tbsp of cornstarch to a
separate bowl and mix in 2 tbsp of cold water. Stir till the cornstarch
dissolves, then add cornstarch mixture to pineapple mixture while it is
still simmering.
If you don't have shortening, you may use unsalted butter instead.
Adapted from Inner Gourmet
Sunday, August 18, 2013
Beef Patties
http://www.gotoguyana.org/beef-patties/
Ingredients
1 lb of ground chuck
1 (8 oz) can of sweet green peas
2 beef bouillon
1 tbsp Worcestershire sauce
1 yellow onion minced finely
2 tbsp fresh chopped thyme
4-6 wiri wiri peppers or ½ minced habernero
3 tbsp finely minced celery leaves
2 blades of scallion minced
1 tsp allspice
1 tsp ground coriander
½ tsp salt
1 tbsp vegetable oil
Egg wash(consisting of 1 egg beaten and 1 tbsp water)
Pastry Dough
3 cups of flour
1 ½ sticks or 12 tbsp of cold butter
1/4 cup of shortening or vegetable oil
1 tspn salt
8 tbsps of iced water
Instructions
Sift flour and salt in a large mixing bowl
Dice butter into tiny cubes and add
Add shortening or vegetable oil
Use fingertips to mix together
Add cold water one tbspn at a time
or until all dry ingredients has
been absorbed
Mold into a ball, wrap in plastic
Refrigerate for 30 minutes before
using
Method
Season meat with salt, pepper, Worcestershire sauce,
onion, allspice, wiri wiri pepper, and coriander
In a skillet, add oil and heat then add meat and bouillon
Saute on high heat or 2 minutes
Add thyme, sweet green peas, and continue to cook for 1 minute
Remove immediately in order to have a half cooked meat mixture
Bring to room temperature
Add scallions and celery leaves and incorporate using a spatula
Roll out pastry dough and cut rounds using a biscuit cutter
Fill center with approximately 1 ½ tbsp meat filling
Brush egg wash around the edges, top with another round of pastry dough
Press to seal edges with fingers, then use a fork to create indentations on edge
This will create a nice finish
Finally, prick the top with a fork, and baste with egg wash
Place on a greased flat sheet pan, and bake at 375 degrees for 25 minutes
Cool on a rack, but serve warm
Notes
Drawing
on her food memories of 30 years ago and some new ones as well, Deborah
Barocas published a cookbook, Guyana’s Tasty Exotic Foods of Six
Peoples. The cookbook is filled with easy to make Traditional Guyanese
(caribbean) Recipes that will delight the tastebuds and comfort the
soul.
You can get her cookbook here: http://bookstore.xlibris.com/Products/SKU-0070732037/default.aspx
Adapted from GUyana Tasty Exotic
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