Elite life
Turks and Caicos Islands (Turks and Caicos Islands Recipes)
Ingredients:
Filling:
2 tb Olive oil
1 Onion, finely chopped
3 Garlic cloves, finely chopped
1 lb Ground beef, lean
1 tb Curry powder
1 tsp salt
1/2 tsp -freshly ground black pepper
1/2 c Bread crumbs, dry
1/2 c Chicken stock or water
2 Green onions, finely chopped
Pastry:
2 c Flour;all purpose
1/2 tsp Turmeric
1/4 tsp salt
2/3 c Shortening or Butter
1/4 c ice water or more if necessary
1 Egg, lightly beaten
Cooking Instructions:
Heat oil in large heavy skillet. Add onions and garlic. Cook, stirring till onion wilts. Add ground meat. Cook, stirring until meat is browned and combined with onions. Sprinkle with curry, salt and pepper. Cook about 5 minutes. Stir in breadcrumbs and stock or water. Cook, stirring often, about 20 minutes. Mixture should be thick but not dry. Siring green onions. Make pastry by combining flour with turmeric and salt. Cut in butter or shortening until in tiny bites. Add water; gather into a ball. Roll out to about 1/4" thickness and cut into 4" circles. Gather remaining dough together and lightly cut out again. Place about 1 Tbs filling on each circle. Brush edges with lightly beaten egg, fold over and seal. Preheat oven to 400F. Place patties on cookie sheets lined with aluminum foil. Brush lightly with remaining lightly beaten egg. Bake 25 to 30 till browned.
Ingredients:
2 medium potatoes, cubed
3 tbsp butter
2 medium onions, chopped semi-diced
4 cups chicken stock
Instant mashed potatoes
4 processed chesse, slices
2 tsp basil
Ground pepper
2 chutes celery, semi-diced
2 carrots, semi-diced
1 cup milk
2 tsp seasoned salt
A couple of shakes of tabasco
1 conch diced and tenderized with mallet
louisianna hot sauce for garnish
1 cup mixed veggies
Cooking Instructions:
Add potatoes, butter and onions to medium to large pot. Cook onions till golden. Add all the other ingredients but the instant mashed potatoes to mixture. Simmer for about 1 hour. Add the instant mashed potatoes until chowder becomes thick like a cream type soup. Let simmer for about 1 more hour to let the conch get tender. Serve in bowl (duh), with louisianna hot sauce shaken on top to make two neat stripes.
Ingredients:
3 Cups Soybean oil
2 Pounds Fresh cod fillets
1 Cups Self-rising flour
1/3 Cup Dry Mustard
1 Cup Water
1 Egg
2 Teaspoons Granulated sugar
2 Teaspoons Salt
Cooking Instructions:
Sift together mustard and flour. Heat oil to 400. Cut the fish into approximately 7x2" wedges. With a mixer blend the flour mixture, water, egg, sugar, and salt. Dip each fillet into the batter coating generously and quickly drop in the oil. Fry each fillet until dark golden brown about 5 minutes. Remove and drain. Soybean oil and mustard flour are the secrets here.
Servings: 6
Ingredients:
6-8 oz. boneless chicken breast
Garlic powder
Salt, black pepper mango chutney
1 cup evaporated milk
1 egg
1 cup all purpose flour
2 cups breadcrumbs
Cooking Instructions:
Preheat oven to 350 degrees. Pound chicken breast with mallet on both sides and season witli garlic powder, salt and pepper. Place chutney on 1/2 of the chicken breast and fold together. Put flour, beaten egg, milk and bread crumbs in separate bowls. Coat sttiffed breast with flour, then milk, then egg, and finally bread crumbs. Brown chicken breast in a skillet with vegetable oil, rotate so that entire breast is golden brown. Drain off oil, place in a baking dish and bake for about 25 minutes.
Ingredients:
2 tb Ground allspice
2 tb Dried thyme
3 ts Cayenne pepper
3 ts Freshly ground black pepper
3 ts Ground sage
1 1/2 ts Ground nutmeg
1 1/2 ts Ground cinnamon
2 tb Seasoned Salt
3 tb Garlic powder
2 tb Sugar
1/4 c Olive oil
1/4 c Soy sauce
3/4 c White vinegar
1/2 c Orange juice
1 Juice of 1 limebr> 1 ea Scotch bonnet pepper, seeded and finely chopped
1 c Chopped white onion
3 ea Green onions, finely chopped
4 ea Chicken breasts
Cooking Instructions:
In a large bowl, combine the allspice, thyme, cayenne pepper, black pepper, sage, nutmeg, cinnamon, salt, garlic powder and sugar. With a wire whisk, slowly add the olive oil, soy sauce, vinegar, orange juice, and lime juice. Add the Scotch bonnet pepper, onion, and green onions and mix well. Add the chicken breasts, cover and marinate for at least 1 hour, longer if possible. Preheat an outdoor grill. Remove the breasts from the marinade and grill for 6 minutes on each side or until fully cooked. While grilling, baste with the marinade. Heat the leftover marinade and serve on the side for dipping.
Ingredients:
1/3 cup allspice, toasted and ground
7 each green onions, chopped
3 each jalapeno or habanero peppers, chopped
2 clove garlic, peeled
4 sprig fresh thyme, stripped
5 each bay leaf
Salt black pepper to taste
Olive oil
Cooking Instructions:
Grind allspice in a food processor until powder like. Add next five ingredients and process until smooth. Use the olive oil a little at a time while processing to keep things moving along freely. Prepare a cold glass of milk or water, you will need it for the last step. Season your mixture with salt and pepper and taste it.
Ingredients:
1/2 onion
1/2 green onion
1/2 red pepper
1 stick celery
Bacon
2 tbs tomato paste
2 tbs olive oil
1 can piegeon peas
2 cups rice
4 cups water
1 1/2 tbs kitchen bouquet
Salt
Fresh thyme
Bay leaf
Black pepper
Cooking Instructions:
Cut ingredients in small pieces and fry in oil for 5-10 minutes. Add tomato paste for 5 minutes. Add peas, salt, thyme, bay leaf, black pepper. Add water and let boil. Add rice. Lower heat and put a top on the pot.
Ingredients:
3 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
Pinch of salt
1 1/2 cup unsalted butter, softened (3 cubes)
1 1/2 cups granulated sugar
1 teaspoon pure vanilla extract
3 eggs plus 1 yolk
1 tablespoon grated lemon zest (from 1 lemon)
1 cup heavy cream
3/4 cup dark rum
Confectioner's (powdered sugar) for dusting cake
Additional rum for sprinkling on cake
Cooking Instructions:
Preheat oven to 350 degrees. Sift together the flour, baking powder, baking soda and salt. Set aside. Cream butter and sugar until light and fluffy. Add vanilla and eggs; stir until blended. Beat in the zest and then add the rum. Gradually add the dry ingredients, alternating with the cream and ending with the dry ingredients. Blend mixture until just combined. Pour batter into a well-greased and floured 10 cup tube pan and bake for almost one hour. Test doneness with a skewer inserted halfway between the sides of the pan and the tube. Cool, turn out and dust with powdered sugar or sprinkle cake with additional rum.
