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Potato Puffs/Aloo Pie Recipe

Potato puff recipe

Ingredients for filling
5 sml/med potatoes
1 roll puff pastry
1-2 tsp roasted geera (roasted cumin)
1/2 onion finely chopped
2 cloves garlic finely chopped
1/2 tsp Ooft scotch bonnet 
Salt to taste
2 tbs oil

Method 
Boil potatoes in salted water, when cooked, drain then mash. 
Meanwhile sauté the onion and garlic in the oil, until onions go transparent, then add geera. Add a little salt if necessary..Stir well, then mix into mash potato, then mix in the Ooft. Leave to cool.

When the mixture is cool enough, you can now start filling your puff pastry, in whatever shape you want... Cook for 15-20 mins, oven 180-200 Celsius..


If you want to make make as an Aloo pie 

225g Flour, 
1tsp baking powder, 
1/4 tsp yeast, 
200mls water, less or more might be needed
pinch salt
Oil for frying

Knead flour with bp, salt, yeast, lukewarm water to form soft dough..
Cover and leave to rest for 20-30 mins.. 
Next, take some dough and roll into small balls, (golf ball) leave to rest for 10 min...
Roll the dough ball on floured surface into a circle
Place 1-2tbs potato filling in centre of circle, spread it a little length ways, then fold into a half moon, press the ends with a fork..
Heat oil then fry...when the pie rises, spoon some hot oil over it couple time, the dough with puff up.. then flip over the other side.. should be a nice golden color when cooked...

Picture below shows aloo pie with some curry chick pea and hot sauce dressing
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Spicy Fish Broth
1 Onion, 1 leek, 1 carrot, 1 celery, 1 garlic clove
Chop and saute slowly in olive oil until soft
Add fish pieces, try to have bones, so I used a whole small plaice, a whole seam bream and some prawns raw with head on, but you need about 1kg of fish bits also if you have add 1 tbs fennel seeds
Saute until partially cooked and add
1 tin chopped tomatoes, 1 tbs tomato paste, 1 tsp thyme, 1 tsp turmeric, 1 tsp Ooft! Aged scotch Bonnet hot sauce, 1 tsp ground black pepper 1 tbs salt, and stir into mix and then add about 1 ltr of water. Bring to bubbling and reduce heat to simmer for about 45 minutes to an hour.
Strain through a sieve pressing down to get all the goodness out of the mix. Reheat and check seasoning adding salt if needed. Serve with toast and grated cheese.
A really nice fish broth with some mild heat....tasty
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Cooking Doubles, Trinidad Street Food
A "doubles" is a special Trinidad street food made up of one (a singles) or two deep fried mini roti and a comfort food tasting lightly curried chickpea mixture. Of course being Trinidad that just the start. Add Ooft! Hot Sauce, add Tamarind sauce, add cucumber finely chopped and mixed with coriander and lime juice, add mango salsa, make it your own!

Doubles 
Bara mix-
225g white flour
1 tsp yeast 
1 tsp baking powder
1 tsp turmeric
1 tsp ground geera (cumin)
1/4 tsp sugar
1/4 tsp or less of salt
Approx 150mls warm water (might use little more or less)

Method: Combine all the ingredients, add water gradually 
to make soft dough. Dough should not be to dry or to wet..
Cover 2-3tbs oil...sit for 2 hrs covered with cloth in a warm place.

Moisten hands with oil for each, use about golf ball size dough in hand, flatten into a circle...
Fry on med heat, when the bara rises to surface, take your spoon and toss hot oil over bara, it should puff up a bit, turn fry till light brown in color...
Have a bowl with lots of tissue and cloth to cover your bara.. 
Best eaten right away, as they say in Trinidad..."On de spot"
Serve as topping... mango chutney, cucumber chutney, tamarind sauce, Ooft! Of course...

Cooking Channa (I use half bag)
Cook time 20-30mins
Pre soak overnight with 2tsp bicarbonate of soda...Rinse, drain well.
Add garlic clove, 1 tsp (chief)curry powder and salt to taste, cook in water until tender.
Drain channa, reserve the liquid...Heat oil, mix 1 clove finely chopped garlic, 1/2 onion finely chopped,  1tsp curry powder, 1-2 tbs chopped cilantro in 50ml water. Fry /sauté  for 2 mins, (don't burn the curry) 
Add channa to pot & stir throughly. Add the reserve liquid, you can always add more water if channa not tender..When cooked mix in 1 tsp geera, stir and set aside...


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13/05/2017
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SLOW COOKED BEEF TORTILLA
Slow cook Aberdeen angus brisket from Hardies Mill, in onions tomato and half a bottle of Ooft! Chipotle sauce with water to cover for 4 hours and then sauce reduced. Shredded into a beef tortilla with extra Chipotle, sweet peppers and refried beans. The avocado brings creaminess. A very tasty dish. Just slow cook some onion and sweet pepper until softened and then add shredded beef and tbs of reduced sauce.
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14/03/2017
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MEXICAN CHIPOTLE AND SHREDDED CHICKEN CHEESE SANDWICH

( 2 tbs mayo, 1 tbs greek yoghurt, 3 tbs Ooft! Chipotle, 1 tsp chopped coriander, pinch cumin, pinch dill, salt), blended for sauce. Then put slices of gruyere on bread, then shredded chicken, sliced onions add 2 tbs sauce, and another layer of cheese. fry slowly in frying pan with butter until cheese melts. Serve with tortillas and remaining sauce to dip.
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THAI BASIL CHICKEN. about 4-500gm of chicken finely chopped (I use thigh but breast is also good), 3 sliced red chillis, a whole bunch of holy basil, 3 cloves of garlic fine chopped and 3-4 shallots sliced or one onion chopped. In a bowl combine 1 tsp sugar with 1.5 tbs fish sauce and 2 tbs soy plus 2 tsp dark soy plus 1 tsp Ooft! scotch bonnet and 1 tsp cornflour.
Fry onions garlic and peppers in 1 tbs hot oil for 2 minutes then add chicken and fry until cooked about 3-4 minutes and liquid thrown off has evaporated. Then add bowl of sauces and stir to color and flavour. Add basil and stir until wilted, if too dry add a little chicken stock to moisten. Serves 3-4 with jasmine rice.
You need a lot of basil as that's the main taste component.
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08/02/2017
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The rich taste of duck offset by blueberry salsa using Ooft! to heat it up. Chow (a Trinidad favourite) and salsa use virtually the same ingredients. I think the difference is one is a finger food (see mango chow below), and one is served to accompany a meat or fish. Anybody want to add their take on that?
Blueberry Salsa, 250gm fresh blueberry lightly sliced, 1/2 finely chopped onion, 2 cloves finely chopped garlic, small bunch of fresh coriander finely chopped, salt, 1 tsp sugar, black pepper and fresh lime juice, 1 tsp Ooft! and some fresh chopped chilli's for colour. Mix and let mellow for 30 minutes.
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Unexpected Success - Clam Chowder with Ooft! Hot Sauce
Recipe
500gm fresh clams, 1 slice streaky bacon chopped, a tbs butter, 1 leek sliced, 1 small onion chopped, 2 large potato cubed, 1/2 cup white wine, sprig thyme, bay leaf, cup cream, 1 tbs flour, pepper and salt, 1 tbs chopped parsley
Boil clams with 2 cups water for 10 minutes or so until all open. Cool drain and strain liquid, chop clams. Can be done night before.
Fry chopped bacon and leek and onion slowly in butter until onions soft and bacon browning. Add flour and stir to mix then add wine and potatoes and stir until liquid absorbed. Add clam juice thyme and bay leaf, and bring to boil and simmer for 10 minutes to soften potato. Turn down heat and add cream, clams and parsley and slowly bring back to hot but not boiling. Serve with a dash of Ooft! which brings out the flavour and adds a little heat.
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Simple curry pies are so tasty with Ooft! Chipotle and Ooft! Scotch Bonnet.
Recipe
400gm veal or beef mince, 1 onion, 1 potato and one carrot finely chopped. 1/2 tbs curry powder, 1 tsp chilli powder salt and black pepper. 1 tbs tomato paste. 1 cup chicken stock.
Start by cooking the vegetables until soft in a little oil. Then turn up heat to add meat and let it brown. Lower heat and cook for about 30 minutes, adjust seasoning. The mixture should be dry.
Using rolled ready made puff, cut out into 5-6inch circles with a saucer, pop a big dollop of mixture and seal with milk and fork. Brush a little milk on the top and cook at 180 for 30 minutes. Watch it does not burn towards the end.
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Delivered our first bottle of Ooft! catering size Chipotle to Plough Inn Leitholm. http://www.theploughinnleitholm.co.uk/
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