Easybakedalmondturbotfillets Recipes

FRIED BAKES OR FLOATS

Steps:

• Using a sieve over a large bowl, sift together flour, baking powder, sugar, and salt. Add the butter and, using your fingertips, work it into the flour mixture to form pea-sized pieces. While stirring with a wooden spoon, slowly add water in a stream, until the flour starts to leave the sides of the bowl. When dough is soft, but not sticky, transfer it to a lightly floured work surface.
• Knead the dough, divide and roll the dough into small balls the size of golf balls. Cover the dough balls with a damp paper towel, covered by a regular kitchen towel, and let rest for 10 minutes.
• Knead the dough balls for a second time until smooth and soft to the touch, and let rest, covered again with the 2 towels, about 10 minutes more.
• Using a rolling pin, roll each dough ball into a 4-inch disk
• Pour the oil into a wok to a depth of 2 inches. Place the pot over medium heat and heat until a deep-fry thermometer reads 375 degrees F. Working in batches, fry the dough disks, turning once, until golden brown and puffed, about 30 seconds per side. Using a slotted spoon, transfer the bakes to a paper towel-lined plate. Serve with Trinidadian dal, rice, and bhaji, or your favorite stew or casserole.

EASY BAKED ALMOND TURBOT FILLETS

Steps:

• Preheat oven to 425°F (220°C).
• Beat egg and milk together.
• Mix breadcrumbs, oregano, salt and pepper.
• Dip turbot fillets into the egg/milk mixture then coat with breadcrumbs mixture. Layy coated turbot fillets side-by-side in a greased baking pan.
• Mix lemon juice, water and melted butter and pour over turbot fillets sprinkle with minced almonds and onions.
• Bake into preheated oven, uncovered, for approximately 10 minutes or until the flesh is flakes or is no longer translucent.

ROLLED DUMPLINGS

Steps:

• Combine flour, baking powder and salt. Cut in shortening and add milk to make a stiff dough.
• Roll out to about 1/8 inch thickness and cut into 1 inch squares, 1 to 1 1/2 inch strips or diamonds. Sprinkle lightly with flour and drop into boiling chicken stock. Cover tightly and boil gently for 8 to 10 minutes.