Pholourie 2 ½ cups of flour ¼ cup split peas powder 2 tbsp grated saffron (turmeric) 2 tbsp saffron (turmeric) powder 3 tsps of yeast or 1 ½ packets 3 tsps green seasoning (onion, chadon beni and celery) 2 tsp salt 2-3 cups of lukewarm water 4 C oil – (for frying) Method Scale all… Continue reading Pholourie
Category: SIMPLY LOCAL
Recipes featured on the Simply Local series
Fish Broth
Ingredients 2lbs Red snapper (cut into 3’ thick ) 2tbsp Olive Oil 1 tbsp Butter 3-4Orchros (big chunks) ½ C Pumpkin (sliced thinly) 2 onions (red and white sliced thinly) 5 Garlic cloves (small diced) 2 Sprigs Chive, Celery, Thyme, Chadon Beni 1 Carrot (sliced thinly) 1 Sweet pepper (sliced thinly ) 2limes 1Habanero pepper… Continue reading Fish Broth
Ochro Rice
INGREDIENTS 2 large pigtail bones, cut up in bite size pieces 12 ochroes, sliced 1 medium onion, chopped 3 cloves garlic, minced 2 leaves chadon beni, chopped 2 leaves parsley 2 sprigs chive, chopped 1/2 cup pumpkin, chopped 2 cups uncooked rice (parboiled) 2 cups coconut milk 2 cups water 2 tbsp vegetable Oil salt… Continue reading Ochro Rice
EAF @ AMTAR CATERING
We doh usually do sweets, but when we do, we make a big deal about it. In this case, that meant following Google Maps to Amtar Catering in Princes Town. Down there, Chef Amit Raval (click here to check out Chef Amit in full flex), his v cool Mom Tara Raval and a team that feels more… Continue reading EAF @ AMTAR CATERING
CHEFCHAT @ ZAZOU TTRW2016
In keeping with the name and attitude of the next restaurant we visited on the TriniChow/EAF joyride, this post is a lil bit… zazou. Zazou is an old French slang that means eccentric, not the norm. It’s a good description for Chef Pierre Le Bihan and his team at ZaZou Bistro Moderne. It’s also a… Continue reading CHEFCHAT @ ZAZOU TTRW2016
EAF with Chef Finbar
To say that we’ve been trying to get Barry Finbar Bartholomew aka Chef Finbar to chat with us on camera for a while would be a bit of an understatement. Naturally, he is much more comfortable in the kitchen creating one of his delicious #finbarsfavorites than he is being in front of a camera talking… Continue reading EAF with Chef Finbar
Pig Tail Oil Dong
There are few classic dishes which are more filling, more convenient and easier to make than Oil Down – aka the food of the gods. Its the perfect meal to plan, when you intend to be in the middle of the Caroni swamp with just one pot and a campfire, and not sure if the… Continue reading Pig Tail Oil Dong
Chow noodles & Pepper Shrimp Pt1
I’ll make my first post a double since I’ve been procrastinating somewhat. I’m making Chow Noodles and Pepper Shrimp. Fairly simple dishes that can be adapted and personalized easily. The methods and spices I use here are the basics of most Chinese stir fried cuisine… well local Chinese anyway. So i’ll put the exact amounts… Continue reading Chow noodles & Pepper Shrimp Pt1
Chow Noodles & Pepper Shrimp Pt2
Ingredients 1lb fresh shrimp, not frozen. Large, deveined, but with shells intact. Hot pepper to your liking- avoid peppersauce 2 cups mixed vegetable of your choice, I used water chestnuts, onions and sweet pepper here. Pinapple works well. tsp of equal amounts of crushed ginger and garlic combined 1/2 tsp salt tsp sugar 1/4 tsp… Continue reading Chow Noodles & Pepper Shrimp Pt2