Trinidadpepperquiche Recipes

TRINIDAD PEPPER ROTI

Steps:

• Peel, dice and rinse potatoes. Place in a pot over high heat and cover with water. Stir in salt. Bring to a boil and cook until tender. Drain completely and cool.
• TIP TO SAVE TIME:Alternately, you can boil the potatoes with the skin on and use a potato ricer which separates the skin from the potato and mashes it at the same time.
• While potatoes are cooking, place the remaining ingredients(make sure they are dry) in a food processor and mince until fine(alternately you can grate the carrot with a grater).
• Add minced veggies to potatoes, mash with a fork or masher until lump free and thoroughly combined. Add salt and roasted geera(cumin) to taste.
• Grate cheese
• Mix butter and oil until incorporated and fluffy.
• In a large bowl, combine the flour, baking powder, salt and sugar.
• Gradually add water to make a shaggy, soft dough. Tip: You want a soft sticky dough, if it's too sticky and unable to handle well, add 1 teaspoon flour at a time until you can work with it.
• Form into a large round and rub 1 tablespoon oil over dough. Cover with a cloth and let it rest for a minimum of 15 minutes.
• Divide the dough into 6 equal pieces and form each into into a ball(loyah). Cover and let it rest for 15 minutes, minimum.
• Using one dough ball at a time, roll out into a large circle using a rolling pin. Using your fingers (or the bottom of a spoon or brush), rub the surface of the dough with the butter-oil mixture.
• Sprinkle on flour. Cut dough downwards with a knife from the center of the dough downward. Roll clockwise into a cone. Take the end of the dough and tuck it under the base of the cone.
• Push the tip of the cone downwards into the dough. Repeat with the remaining dough. Cover dough and let it rest for 15 minutes minimum.
• When ready to cook the roti, heat tawa, dry cast-iron skillet or griddle over medium heat until hot and brush with a very little butter-oil mixture.
• Working with one ball of dough at a time (keep the remaining dough covered), and using just enough flour to prevent sticking to the counter and rolling pin, press dough into a small flat circle (about 4 inches).
• Using the rolling pin, roll the dough(loyah). Flip, rotate and roll until it becomes a thin, even 10 inch round(or as wide as your tawa/griddle), making sure that the edges are not thick. If you can't make it round, don't worry, it tastes just as good and you have the opportunity to stretch and fix once it's on the tawa. Roll out a second dough, ensuring that it is the same size as the first.
• Divide the potato filling into thirds and place 1/3 on one of the rolled out dough. Spread the filling evenly with a fork or your hands, leaving half inch edge all around.
• Sprinkle on 1/3 cheese or to taste(I prefer less cheese if using yellow cheddar).
• Place the second rolled out dough on top of the filling, pulling the edges to line up equally with the first.
• Seal the edges by pressing with a fork or pinching a small piece and roll and twist upwards.
• When the tawa is hot, pick up the filled dough carefully, place it on the palm of your hands and lay it gently on the tawa.
• Tip: Press the surface of the dough with the palm of your hands to flatten and disperse filling that may have moved while transferring.
• Brush about 1 tablespoon butter mixture over the surface of the roti and cook for 1-2 minutes. Flip when the bottom is golden brown.
• Drizzle or brush butter mixture over the other side. Flip.
• Cook for a minute more, spinning roti slowly in a clockwise direction to allow the oil to spread and the roti to cook evenly. Press edges with a dabla or flat wooden spoon or spatula to hasten cooking. Repeat flipping and cooking if necessary until the roti is fully cooked.
• When the pepper roti is fully cooked and is a nice golden brown on both sides and crispy, use two wooden spatulas to transfer to a flat surface (lined with parchment paper). Cut into quarters or eights and enjoy hot!
• You may wrap immediately in a clean, dry cloth, however, I highly recommend eating and serving it while it's hot and crispy.

TRINIDAD PEPPER QUICHE

Steps:

• Crumble 5 slices fried bacon in unbaked pie shell and cover with 1/2 cup cheese. The rest of the bacon and cheese goes into the other shell. I tend to use back bacon as there is less visible fat than the streaky kind.
• Combine flour, salt and crushed peppercorns, add evaporated milk and eggs. Really any kind of milk works well depends on how rich you want it. I use skimmed milk.
• Blend well and add chopped onion and chopped peppers . Pour into pie shells.
• Bake in a pre heated oven at 375 degrees F for 20 - 25 minutes or until inserted knife comes out clean.
• Slice and serve with a salad or use mini pastry shells for hors d'oeuvres.

TRINI PEPPER SAUCE

Steps:

• Wash peppers and set aside. Clean garlic cloves and chop the chadon beni. Using about 1 cup of vinegar blend the garlic and chadon beni. Pour out in a bowl and set aside.
• Blend the peppers in 1 cup of vinegar. (Caution: use a spoon when handling the peppers).
• Pour out the blended pepper into the bowl and add salt and mustard. Mix thoroughly. Place in a bottle and store in a cool place.

RED PEPPER QUICHE

Steps:

• Preheat the oven to 425 degrees F.
• Fit the piecrust into a 9-inch deep-dish pie plate according to the package directions; fold edges under and crimp. Prick bottom and sides of the pie crust with a fork.
• Line the pastry with aluminum foil and fill with pie weights or dried beans. Bake for 7 minutes. Remove the weights and foil and bake until the bottom is golden brown, 3 to 4 more minutes. Reduce the oven temperature to 400 degrees F.
• While the pie crust is cooking, heat the oil in a medium skillet over medium-high heat. Add the green onions and cook 2 minutes, stirring occasionally, or until tender. Stir in the ham and garlic and cook 1 minute longer until the garlic is fragrant. Let cool slightly.
• Whisk together the half-and-half, Dijon mustard, soy sauce, salt, pepper, whole eggs and egg white in a medium mixing bowl. Then add the roasted red peppers, oregano and basil.
• Sprinkle the Swiss cheese over the bottom of the pastry shell. Top with 1/2 cup of the Parmesan cheese and the ham mixture. Pour the egg mixture over the top. Sprinkle with the remaining 2 tablespoons Parmesan cheese.
• Bake until the center is set, 35 to 40 minutes, shielding the crust with aluminum foil, if necessary. Transfer to a wire rack and let cool for 10 minutes before serving.
• Tip: If your quiche isn't quite done but you're in a pinch to get it on the table, just stick it in the microwave for 60 seconds. This will help the eggs to set up.

HOT PEPPER SAUCE - A TRINIDADIAN STAPLE

Steps:

• Wearing disposable gloves, and being careful not to get any in your eyes or on your skin, roughly chop the habanero peppers. Place the habanero peppers, mango, onion, green onions, and garlic into a blender. Pour in the vinegar, lime juice, and vegetable oil, cover the blender, and pulse until the mixture is very finely chopped. Stop the blender, and add dry mustard powder, salt, curry powder, and lime zest. Blend again until the sauce is smooth. Pour into clean jars, and store in refrigerator.

TRINIDAD PEPPER POT

Steps:

• clean & cut meat into small pieces.
• Put into a large NON METAL pot (clay)& cover with plenty of water.
• Simmer for 2 hours.
• Add peppers ( In a small cloth bag), thyme sliced,onions, sugar & casseripe.
• Simmer until meat is tender.
• Boil everyday to keep fresh.
• Add fredsh meat (or cooked leftovers) from time to time.
• NEVER ADD ANYTHING WITH STARCH OR FLOUR,(even Rice) as pepperpot could sour & go bad.
• ALWAYS USE NON METAL UTENSILS (ie wooden spoons).
• Add water with cassereep every so often & boil.

THREE PEPPER QUICHE

Steps:

• In a large skillet, sauté pepper strips in margarine until soft but not limp. In a bowl, combine eggs, creamer, water, basil, and cayenne. Spoon peppers into unbaked pie shell. Pour egg mixture over peppers. Bake at 375°F for 50-55 minutes until a knife inserted in the center comes out clean. Let stand for 10 minutes before serving.Have a great breakfast!!!