Plantainbakedinorangejuicetrinidad Recipes

TRINIDADIAN DOUBLES

Steps:

• Combine 3 cups of flour with cumin, curry powder, turmeric and salt in a bowl. In a separate bowl combine water, sugar and yeast. Set aside until bubbles begin to form on surface of water, about 10 minutes. Add flour mixture to water and work until a soft dough forms. Add more flour if dough is too wet.
• Place a little oil on the palms of hands and begin to knead dough for 2 minutes. Form into a ball and place in an oiled bowl. Cover with a dish towel and place in a warm place until ball doubles in size, about 90 minutes.
• Punch down dough and form into 18-20 golf ball size portions. Take 1 portion and roll out into a flat pancake, about 1/4-inch thick. If dough is sticking, oil both sides and continue. Repeat with remaining portions.
• Pour enough vegetable oil into a frying pan until 1/2 inch deep. Heat over high until oil reaches 350°F then adjust heat to maintain temperature. Fry each flat bread, one at time, until puffed and golden, about 20 seconds per side.
• To make the curry, heat oil in a large pan over medium high. Add in cumin seeds and toast until fragrant, about 15 seconds. Add in onion and garlic, and reduce heat to medium. Continue to cook until onions are translucent, about 2 minutes.
• Add in nutmeg, paprika, curry powder, cayenne pepper and stir. Cook for 1 minute then add in chickpeas and chicken stock.
• Cook until liquid reduces and mixture has thickened, about 15 minutes. Taste and adjust seasoning.
• To make the cucumber chutney, combine all ingredients in a small bowl and let stand for 15 minutes.
• Spoon the chickpea curry over the flat bread. Garnish with fresh cilantro and green onion and top with cucumber chutney. Serve with tamarind chutney.

TRINIDADIAN ROTI RECIPE BY TASTY

Steps:

• In a large bowl, combine the flour, baking soda, and salt, and mix until fully incorporated.
• Slowly add the water until the mixture forms a dough.
• Divide the dough into roughly 12 loyas (balls), cover with a dish towel, and let rest for about 30 minutes.
• Sprinkle each ball with flour and flatten or roll out into a circle roughly 5 inches (12-cm) in diameter.
• Spread ghee on each round and make a cut from the center out to the edge, then roll to make a cone.
• Press the peak and flatten the center of the cone. Let rest for another 30 minutes.
• On a floured surface, roll each ball into a circle roughly 8 inches (20-cm) in diameter.
• Heat a tawah or flat frying pan over medium-high heat. Coat with oil and place a round of dough on the pan.
• Cook the dough until light brown, watching carefully, about 5 minutes. Then flip and cook on the other side, about 3-4 minutes more. Repeat with the remaining dough rounds.
• Break up the cooked roti with your hands or serve whole.
• Serve the fried roti with the fillings.
• Enjoy!

PLANTAIN BAKED IN ORANGE JUICE (TRINIDAD)

Steps:

• Preheat oven to 350 degrees F, & grease an 8" square baking dish.
• Peel & slice the plantains, preferrably lengthwise, then lay the slices out in the prepared baking dish.
• Mix honey, juice, zest & salt & pour over plantains.
• Mix together brown sugar, cinnamon & nutmeg, then sprinkle over the top of the plantains.
• Bake for 15-20 inutes or until browned & tender.

DOUBLES

Steps:

• For the bara (or flatbread): Put the sugar and yeast in a medium bowl. Stir in the warm water and let it sit until bubbles begin to form, about 5 minutes.
• Stir to combine the flour, salt, cumin, black pepper and turmeric in a medium bowl. Add the water and yeast mixture to the flour and knead, using your hands or a mixer with a dough hook attachment, until the dough is smooth and glossy, about 2 1/2 minutes.
• Lightly oil a large bowl with cooking spray and place the dough in the bowl. Spray the dough and place plastic wrap directly on top of the dough, then add plastic wrap to the top of the bowl as well. Let the dough sit in a warm draft-free place until doubled in size, about 2 hours.
• Heat the oil to 350 degrees F in a large Dutch oven or cast-iron skillet. Turn the dough out onto a flour-dusted work surface. Working one at a time and keeping the unused portions covered, flatten a small ball of dough with a rolling pin to the thickness of 2 tortillas, about 4 inches.
• Working in batches, fry the flattened dough until puffed and golden, about 45 seconds per side. Drain on a paper-towel-lined plate. Transfer the baras to a plate and cover with plastic wrap to steam and keep warm.
• For the chickpeas: Meanwhile, heat the oil in a large skillet over low heat. Saute the onion, garlic, minced chile and a large pinch of kosher salt, about 10 minutes. Add the curry powder, allspice, cumin, nutmeg, paprika, black pepper, cayenne, bouillon cube, chickpeas and chicken broth. Bring to a simmer and cook until all the liquid has reduced, about 1 hour. Right before serving, season with salt and lime juice to taste.
• For the tamarind sauce: Add the sugar, tamarind paste and 1 cup water to a small pot over low heat. Warm until the tamarind paste has dissolved into the water, about 5 minutes. Remove and cool.
• For the pepper sauce: Put the habaneros, garlic, white balsamic vinegar and a pinch of salt in a blender and puree until smooth.
• For the cilantro sauce: Add the cilantro, white balsamic vinegar, and salt to a blender and puree until smooth.
• For the garnish: Toss the cucumber and cilantro in a bowl with a pinch of salt.
• To assemble: Place two baras slightly overlapping on a plate, then top with 2 to 3 spoons of chickpeas. Top with a little tamarind sauce, pepper sauce, cilantro sauce and grated cucumber and cilantro.

JUANITA'S PLANTAIN CAKE

Steps:

• Heat about 1/2 inch of oil in a large, heavy skillet over medium-high heat; fry plantains until beginning to brown on both sides, 5 to 7 minutes. Transfer to a paper towel-lined plate to cool completely, at least 10 minutes.
• Preheat oven to 300 degrees F (150 degrees C). Heavily grease a 9x13-inch cake pan.
• Beat egg whites in a bowl using an electric mixer until stiff peaks form. Slowly add 1 cup plus 1 tablespoon white sugar; beat on high until completely smooth and thickened. Add vanilla extract and mix well. Add egg yolks, 1 at a time, and beat until completely smooth again.
• Sift flour, baking powder, and salt together in a bowl. Gradually mix flour mixture into egg mixture until batter is just mixed.
• Spread 1/2 of the batter into the bottom of prepared cake pan. Place cooled plantains in an even layer on top of batter; top with enough queso fresco to lightly coat. Add 1 more layer plantain and cover with remaining batter, carefully working out any air bubbles with a spatula.
• Place pan on the middle rack of preheated oven and bake until the center starts to firm up, 40 to 50 minutes.