Cooking Supplement SUNDAY 4 APRIL, 2021 - Trinidad and Tobago Newsday
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Easter
cooking
Supplement
SUNDAY 4 APRIL, 2021
PHOTO TAKEN FROM LYNDSEYEDEN.COM
2 EASTER COOKING NEWSDAY SUPPLEMENT SUNDAY APRIL4, 2021
NEWSDAY SUPPLEMENT SUNDAY APRIL 4, 2021
EASTER COOKING 3
EASTER ROASTS
Roasts: heart-warming, satisfying, festive and roast, the key is a flavourful marinade and a
delicious. It’s a gracious way of cooking a not good hot oven temperature.
so tender cut of beef, a plump organic chicken,
If you are using the stovetop method, then take
and a beautiful New Zealand spring leg of lamb.
the time to brown your roast in some oil before
Roasting can be done in a covered Dutch oven,
covering to finish cooking. Intermittent basting
starting on your stove top and finishing in the
with drippings works for pot roasts and poultry
oven or completely in the oven, as is more
roasting in the oven.
popular. Most ovens come with a “roast” option,
WENDY RAHAMUT
which gives heat at the top and bottom, resulting Easter Sunday lunch is a good opportunity to
in a beautiful crusted roast with a juicy interior. serve up a wonderful roast. Here are some
A feast for There is no great secret to preparing the perfect
recipes for you serve up this weekend.
Easter and
beyond
Wendy’s pot roast
Ingredients
Easter signifies new
beginnings, spring, rebirth, 3½ to 4 lb beef roast, prime rump
awakenings. Landscapes 12 cloves garlic, peeled
are adorned with flowering 3 tbs olive oil
shrubs and trees in all shades 1/3 cup fresh thyme
of pinks, whites, orange and 2-3 large sprigs of rosemary
yellows. Lilies and tulips push 1 tbs Dijon mustard
forth from the earth and
1 tbs freshly ground black pepper
show themselves in the full
2 tbs red wine vinegar
spectrum of colours, a literal
feast for the eyes on all levels, 1 cup red wine
in all countries. 1 tbs sea salt
The mighty pouis shed ½ cups thickly sliced carrot
the last of their blooms, 2 cups thinly sliced onion
a sure sign that the long 4 cups beef or chicken stock
PHOTO TAKEN FROM LAZADA.COM.MY
Easter weekend is upon us,
coinciding with the school Directions
Easter vacation. As covid19
restrictions see more families Remove some of the fat covering the beef; do not remove roast tightly covered at all times to prevent sticking.
cooking at home, I see all. Your roast should be done in about two hours. But check after
Mince six cloves of garlic and combine with two tbs 1½ hours. It is done when a pronged fork will go through it fairly
this holiday as wonderful oil, thyme, rosemary, mustard and black pepper, vinegar easily. It should be fairly chewy but reasonably tender.
opportunity for all cooks to and wine. Rub onto roast and marinate overnight in the If you have a meat thermometer, a reading of 110°F to 125°F
improve their repertoire in refrigerator. is a medium rare roast, very pink in the middle. This is a good
the kitchen. Heat oil in a heavy frying pan and sauté onions with garlic reading for beef.
Here are some offerings until translucent, add carrots and sauté for a few minutes A reading of 125°F to 140°F is an overdone or well-done roast.
more, remove from pan and set aside. The remaining liquid should be a delicious aromatic and
you can proudly share with Add roast to pan and brown evenly on all sides, place onion flavourful broth.
friends and families this mixture into a casserole dish big enough to hold the roast, Remove the roast from the pan, strain the liquid and place in a
weekend, and beyond! place the browned roast onto the onions. Preheat oven to saucepan. You can thicken it with a little cornstarch if you like or
350°F. simply remove the fat and boil to intensify the flavour.
All recipes courtesy Add about ½ cup stock to roast and cover with the lid and Season with salt and black pepper if needed. Slice your roast
bake, basting every 20 minutes until done. Add only about ½ against the grain.
Wendy Rahamut cup of stock at a time during the roasting process. Keep the Serves eight.
NEWSDAY SUPPLEMENT SUNDAY APRIL4, 2021
4 EASTER COOKING
Oven roasted chicken
PHOTO TAKEN FROM
COOKING.NYTIMES.COM
with fresh herbs
Ingredients Directions
1 4-lb chicken The night before, wash and dry your chicken. In a blender or food processor
½ cup chopped chives place your chives, garlic, olive oil, vinegar and thyme and process to a paste.
Blend paste with black pepper and rub the herb paste onto the chicken. You can
6 cloves garlic slip some marinade under the skin of the chicken as well. Place in a large plastic
¼ cup olive oil bag and place in the fridge until the next day.
2 tbs red wine vinegar, or lemon juice The next morning remove chicken from the bag.
Preheat oven to 375°F
1 bunch French thyme
Salt the chicken. If you are using the butter then rub the butter onto the chicken
1 tsp freshly-ground black pepper on the outside. Place on a roasting rack in your roasting pan. Place the chicken
1½ tsp salt into the preheated oven and baste your chicken every 15 minutes with the
2 tbs butter, softened (optional) drippings in the base of your pan. This makes your chicken nice and juicy.
Bake for about 1 to 1½ hours until the juices from the leg and thigh portion
runs clear.
Let your chicken stand for at least 30 minutes before carving.
Serves four to six.
Note: Other fresh herbs may be used, including rosemary, oregano or
marjoram.
Garlicky roasted
leg of lamb
Ingredients
4 lb leg of lamb
(New Zealand)
8 cloves garlic minced
4 tbs red wine vinegar
2 tbs Dijon mustard
2 tsp coarsely-cracked
black pepper
2 tbs chopped fresh
rosemary or one tbs
dried
2 tbs olive oil
2 tsp salt
IMAGE TAKEN FROM FOOD52.COM
Directions
Remove outer layer of fat from lamb.
In a food processor combine garlic, vinegar, mustard, pepper, rosemary
and olive oil, process until combined. Rub marinade over lamb, cover and
refrigerate overnight.
Before roasting remove lamb from refrigerator. Bring to room
temperature and rub with salt.
Preheat oven to 400°F and roast lamb for 1 to 1½ hours or until done.
Lamb is usually at its best when a meat thermometer inserted in the
thickest part registers 140°F
Allow roast to rest for 15 minutes before carving.
Serves eight to ten
NEWSDAY SUPPLEMENT SUNDAY APRIL 4, 2021
EASTER COOKING 5
Provisions
Provision
Ingredients
Provisions and Easter go hand in hand:
4 lbs provision (dasheen, yams, sweet potatoes),
dasheen, yams, sweet potato, cassava and peeled boiled and cut into cubes
eddoes are in abundance at this time at a
salad
1/3 cup red wine vinegar
very reasonable price. Not only are they 2/3 cup olive or vegetable oil
delicious and versatile, they are a low- ½ tsp paprika
glycemic-index food which makes them a ½ tsp oregano
1 tsp minced garlic
super food too. When you get comfortable
¼ cup minced parsley
with cooking ground provisions there is Directions ¼ cup diced celery stalks
no limit as to your mode of preparation.
Combine provision with pepper, celery, chives and ¼ cup chopped fresh chives
They can be boiled and peeled, and served parsley, oregano, paprika. In a small bowl combine ¼ cup diced sweet red bell pepper
up with a drizzle of olive oil alongside oil with vinegar, Dijon mustard, garlic, salt and black
1 tbs Dijon mustard
pepper. Blend to make a thick emulsion.
a dish of stewed saltfish or stewed fish. Combine with provision. Toss to coat evenly. Garnish salt and freshly-ground black pepper to taste
They can be dressed up with fresh herbs with parsley, refrigerate until ready for use.
Serves ten
in a salad. Leftover provisions are so
delightful when sliced and pan fried,
and they are the epitome of comfort food
when crushed, whipped and baked up in
a pie.
Roasted garlic
and sweet potato
croquettes
Ingredients
1 head garlic
2 lbs sweet potatoes Photo taken from
oursaltykitchen.com
¼ cup butter
½ cup milk
2 eggs
Creamy whipped cassava
salt to taste
1 cup bread crumbs
Photo taken from
½ cup flour thespruceeats.com
vegetable oil for frying
Directions
Ingredients Directions
Preheat oven to 400°F
Slice the top off of the garlic head, place on a roasting pan 1½ lbs cassava, centre string removed Boil cassava in lots of salted water until very tender; about 30
and wrap in foil, drizzle with a little olive oil. Roast for one ¼ cup butter minutes.
hour and cool. Squeeze garlic from the bottom and the pulp Drain the cassavas taking care to leave a small amount of water
½ to 2/3 cup full cream milk back with the cassava. Using a hand mixer, crush and whip the
should come right out. Set aside.
Boil sweet potatoes until very soft, about 40 minutes, 1 large egg cassava. Add the butter and some of the milk. Add the egg and
depending on the size. Peel and crush well, Add butter, 2 cloves garlic, grated continue beating for about five minutes, adding more milk as the
milk, one beaten egg, and roasted garlic cloves. Stir to texture tightens. Add garlic and continue whipping to a light, creamy
1 cup grated cheese
combine and season with salt. and smooth consistency.
Roll potato into 1½-inch balls. Dredge in flour, then in the Turn into a greased casserole dish, sprinkle with cheese and bake
other beaten egg, then in crumbs. Fry until golden. for about 20 minutes until golden in a 350°F preheated oven.
Makes about eight to 12. Serves four to six.
NEWSDAY SUPPLEMENT SUNDAY APRIL4, 2021
6 EASTER COOKING
Provision
Photo taken from littlechefbigappetite.com
fries
Ingredients
Any type of provision can be used to create
fries, including cassava, breadfruit, sweet
potato, dasheen, green plantains (although not
really in the provision group), have all been
successfully used to make great fries.
Directions
Peel the provision of choice and cut them up
French fry style.
Heat about three inches of coconut oil in a
deep-fry pan, and fry the provisions until light
golden in colour and crisp.
Drain and sprinkle with sea salt.
Roasted pineapple and
sweet potato salad
with lime coriander dressing
Ingredients
Directions
1 lb sweet potatoes
½ medium-sized pineapple, peeled, cored Preheat broiler.
and cut into one inch chunks Combine all ingredients for the vinaigrette and set aside.
1 cup mixed fresh herbs, basil, chives, Boil or roast sweet potatoes until tender. Drain and cool. Peel
chadon beni/cilantro or parsley and cut into one-inch cubes.
1 large red or green bell pepper, seeded and In a glass dish, place pineapple, toss with bitters and broil or
cut into strips grill pineapple for ten minutes, turning frequently until slightly
charred on the ends, remove and cool.
Combine herbs, peppers, pineapple and potatoes. Toss with
vinaigrette and season to taste with pepper and salt.
Lime coriander dressing Chill.
1 tbs fresh lime juice Serves four to six
¼ cup olive oil Note: To roast sweet potatoes, wash, wrap in foil and place
1 tsp Dijon mustard in a preheated 350°F oven for about 40 to 50 minutes or until
1 clove garlic minced tender.
1 tsp ground coriander
Salt and freshly ground black pepper
Photo taken from acozykitchen.com
NEWSDAY SUPPLEMENT SUNDAY APRIL 4, 2021
EASTER COOKING 7
NEWSDAY SUPPLEMENT SUNDAY APRIL 4, 2021
8 EASTER COOKING
EASTER SEAFOOD
Easter menus always include some type of
seafood, especially on Good Friday when
Christians are forbidden to consume meat. But
the desire for a delicious fish and seafood dishes
extends far beyond your Good Friday table.
This year why not try to get some fresh fish and
shrimp and enjoy your seafood in any of these
delicious ways.
Calypso shrimp PHOTO TAKEN FROM THESPRUCEEATS.COM
Baked stuffed red snapper
Ingredients
1½ lbs medium shrimp, peeled and deveined
½ cup fresh chopped basil
2 cloves garlic, chopped
You can try this fish with smaller snappers if you like, or try it with any
½ cup chopped chives
type of fish you may prefer. Any way you choose, it’s great!
1 tbs fresh French thyme
2 tbs olive oil
½ Congo pepper, seeded and chopped Ingredients
Stuffing:
3 ripe medium-sized tomatoes, chopped
1 4½-lb whole red snapper, cleaned 2 tbs butter 1 tbs fresh thyme
Salt and freshly-ground black pepper to taste
2 tbs minced chives ½ cup finely chopped onions 1 tsp minced garlic
¼ cup golden rum (optional)
3 cloves garlic, minced ½ cup finely chopped sweet pepper 1 cup soft bread crumbs
1 tbs olive oil ½ cup finely chopped chives 2 tbs capers or olives
1 tbs melted butter 2 pimento peppers, finely chopped 1 egg, beaten
Directions 1/3 cup grated cheese
Sprinkle shrimp with salt and pepper, and ½ tsp garlic. Heat oil in sauté
pan, add garlic and pepper and heat until fragrant. Add tomatoes and
chives and thyme, sauté for about 2 to 4 minutes until tomatoes begin to
Directions
soften. Drop in shrimp and sauté until pink and curled. Combine chives with garlic and olive oil. Rub mixture over fish and sprinkle with salt and
Tilt the pan towards the flame, pour on the rum and flambé, black pepper. Refrigerate until ready for use.
Turn out onto platter and sprinkle with fresh basil. In a large sauté pan, melt butter and add onions, peppers, chives, garlic, thyme and
Serve with steamed basmati rice and a green salad. pimento. Sauté until fragrant.
Serves four Add bread-crumbs and stir to combine. Add capers or olives.
Combine beaten egg with cheese. Add to mixture, combine and cool.
Stuff fish with stuffing. Close cavity and hold together with metal skewers.
Brush fish with melted butter and sprinkle with freshly-ground black pepper. Place in foil
and tent.
Bake at 350° for about 40 to 45 minutes until fish is cooked.
Serves four - six
Stewed fish Directions
Wash fish. Rub on herb marinade, Spanish thyme, French
thyme and season with salt. Let sit for about 15 minutes.
Ingredients Heat oil in a medium sauté pan. Add garlic, onion and
pimento. Sauté until aromatic and onions are translucent.
6 4-oz fish fillets, king, salmon or carite Add tomatoes and cook for about 10 minutes until the
2 tbs herb marinade tomatoes are very soft and have lost their acidity. You may
add a little white wine at this point to de glaze, or some
2 tbs chopped Spanish thyme
broth or water.
4 tbs French thyme Add fish fillets and turn once to coat with sauce, cover
1 tsp salt and cook for four minutes, until the fish is opaque.
2 tbs vegetable oil Uncover and check the fish, the oil in the sauce should start
2 cloves garlic, chopped to separate.
½ onion, finely chopped Adjust seasonings. Add parsley and remove from heat.
Serve hot.
1 pimento pepper thinly sliced
Serves four
2 medium tomatoes, chopped
Freshly chopped parsley for garnish
NEWSDAY SUPPLEMENT SUNDAY APRIL 4, 2021
EASTER COOKING 9
Fresh fish salad
with home-made lime mayo
Ingredients Directions
1½ lb boneless fish fillets
Preheat grill-pan or grill. Wash fish and pat dry. Rub with
1 tsp ground garlic garlic, salt and olive oil.
½ tsp salt Place on preheated grill pan for about 3 minutes per side.
When flaky and opaque remove to a platter and cool.
1 tbs olive oil
Flake fish, add the rest of the ingredients and toss. Add
1 tbs freshly chopped dill enough mayonnaise to coat fish.
1 red bell pepper cut into julienne Save the rest of mayonnaise in a bottle and refrigerate.
1 bunch fresh chives, (½ cup thinly sliced) Decorate the salad with lettuce and tomatoes and
1/3
avocado if in season.
cup chopped fresh parsley Serve with additional mayo.
One lime Serves four - six
Mayo
Ingredients
Directions
1 egg
2 egg yolks Place egg and egg yolks in a blender jar. Add Dijon
mustard and blend until thick. Add salt and lime juice and
1 tsp Dijon mustard
blend again.
½ tsp salt Pour in the oil slowly while running the blender. Mixture
2 tsp fresh lime juice will thicken.
Season with more salt and some pepper.
1½ cup olive oil
Makes 1½ cups
PHOTO TAKEN FROM COOKINGCLASSY.COM Salt and pepper
10 EASTER COOKING NEWSDAY SUPPLEMENT SUNDAY APRIL4, 2021
NEWSDAY SUPPLEMENT SUNDAY APRIL 4, 2021
EASTER COOKING 11
Crispy fried fish
Ingredients
2 lbs fresh fish fillets cut into 8 pieces
2 tbs minced chives
½ tbs minced celery
½ tbs thyme
4 cloves garlic minced
1 tbs olive oil
1 tsp each salt and freshly ground black pepper
1 cup cracker crumbs
½ cup flour
1 egg, lightly beaten
Coconut oil for frying
Lime segments for serving
Directions
Wash fish.
Combine chives, celery, thyme, garlic, and olive oil. Add salt
and pepper. Rub marinade over fish and let marinate for 20
minutes.
Place biscuit crumbs in a plate and flour into another plate.
Season with salt. Dip fish into flour, then into egg then into
crumb mixture.
Shallow fry fish for about three minutes per side until
golden.
Remove and drain.
Serves six to eight
Stewed saltfish
Ingredients
4 tbs olive oil
1 lb saltfish, washed and soaked (see note)
1 lb ripe tomatoes, seeded and chopped
1 pimento pepper
2 cloves garlic chopped
4 onions, peeled and thinly sliced
hot pepper, optional
lime
Directions
Heat oil in a sauté pan. Add onions, garlic and pepper and sauté until fragrant.
Add saltfish and stir and fry until the saltfish has mixed in well with the onions in
the pot.
Add the tomatoes and stir, cover and simmer for about 15 minutes.
Serve with boiled provisions.
NOTE:
Cassava and saltfish cookup
If you have leftover stewed saltfish and boiled cassava, the next day add some
olive oil to a frying pan, heat, add the left over saltfish with some additional sliced
onions if you prefer. Heat well. Cut the cassava into one-inch pieces and add it to
the saltfish, cook until mixture is dry, turning frequently until cassava is brown Photo taken from
and crusty and all the pan juices are dried up. Serve with pepper sauce and wholesomerecipebox.com
enjoy!NEWSDAY SUPPLEMENT SUNDAY APRIL 4, 2021
12 EASTER COOKING
Baked confections
Easter is a time for beautiful frosted cakes and
sweet baked confections. A frosted cake is perfect
for dessert on Easter Sunday, and my fudgy
brownie recipe is a decadent and great addition
to a snack box, especially if visiting friends. The
coconut rolls are a welcome and popular addition
to any breakfast or brunch table. So bake some
sweetness this weekend!
Photo taken from 5boysbaker.com
Photo taken from sallysbakingaddiction.com
Coconut chiffon cake
Oh so moist Ingredients
with lemony coconut drizzle
pineapple carrot
Directions
1 cup finely-grated coconut (fresh) Preheat oven to 325°F
5 egg whites Place coconut onto a baking pan and toast for about ten
2¼ cups sifted cake flour minutes until dried. Take ½ cup and finely chop in a food
processor combine with flour after sifting, reserve the
1 tbs baking powder other ½ cup coconut.
cake cheese frosting
with cream 2½ tsp salt Combine flour, baking powder and salt, sift three times.
5 egg yolks Place egg yolks and whole egg into a mixer bowl with
beaters or whisk attachment, beat until frothy, gradually
1 egg
add one cup sugar, and beat until thick fluffy and light in
11/3 cups granulated sugar colour.
½ cup vegetable oil Slowly pour in oil in a steady stream, continue beating for
Ingredients about one minute longer.
2/3 cup orange juice
Divide dry ingredients into three parts, add to yolk
¾ lb carrots, peeled and finely grated 1½ cups granulated sugar ¼ tsp cream of tartar mixture alternately with orange juice, beginning and ending
2 cups all-purpose flour 1 tsp vanilla with flour.
2 tsp baking soda 1 cup vegetable oil Wash and dry beaters and beat egg whites and cream of
½ tsp salt 1 8½-oz can crushed pineapple tartar until frothy, gradually add 1/3 cup sugar and beat to a
soft meringue.
2 tsp cinnamon ½ cup yellow raisins, plumped Lemony coconut drizzle With a large spatula fold ¼ of the yolk mixture into the
½ tsp grated nutmeg ½ cup chopped walnuts whites and then fold the whites into the yolk mixture in
4 eggs Ingredients four additions taking care not to over fold.
Gently pour or spoon batter into a ten-inch increased
4 cups icing sugar, sifted angel food pan.
Directions 4-6 tbs fresh lemon juice
Bake for 60-65 minutes until springy to touch.
Invert cake and cool completely in pan before removing.
Coconut to garnish (see recipe above)
Preheat oven to 350°F. Line and grease a 9x13 sheet pan. Beat the eggs
for about two minutes until light in colour and thick. Add sugar one tbs at a
time, and beat for about five minutes until thick. Add vanilla. Slowly pour in
the oil, and beat for one minute.
Reduce mixer to medium low and add all the flour and beat for ten to 15 Directions
seconds. With a spatula fold in the carrots, pineapple, raisins and walnuts.
Pour into pan, smooth top and bake for 45-50 minutes. Combine icing sugar with lemon juice until
Remove, cool and frost.
For the cream cheese frosting, cream one pound cream cheese with 2/3 you get a firm but soft texture. Drizzle onto
cup softened butter. Add 2½ cups sifted icing sugar and two tbs sour cream. cake and sprinkle with coconut.
Beat until creamy.NEWSDAY SUPPLEMENT SUNDAY APRIL 4, 2021
EASTER COOKING 13
Fudgy cocoa
brownies
Ingredients
1 cup /8ozs unsalted butter
2¼ cup brown sugar
1½ cups unsweetened Trinidad cocoa
4 eggs, large
1 tsp vanilla or grated tonka
1 cup all-purpose flour
½ tsp sea salt
1 cup chopped walnuts (optional)
Directions
Preheat to 350°F. Line a 13 x 9 x 2-inch pan with parchment paper
(bring parchment up sides of pan so there is a slight overhang).
Melt the butter in a heavy, medium-sized saucepan. Stir in cocoa
powder and sugar, remove from heat. Whisk the eggs in a large
bowl, stir in vanilla or tonka.
Combine flour with salt and walnuts.
Add eggs to chocolate mixture and stir vigorously, add flour and
stir gently to incorporate.
Pour the batter into the prepared pan. Bake for about 30-35
minutes, until the top has formed a shiny crust and the batter is
moderately firm. Cool completely in the pan on a rack.
Cut into squares.
Makes 24 two-inch brownies
PHOTO TAKEN FROM GIMMEDELICIOUS.COM
Mini coconut rolls Coconut filling:
2 cups freshly-grated coconut
2 cups granulated sugar
4 pieces clove, ground
Glaze:
½ cup water
¾ cup sugar
Cook sugar in water until melted and
syrupy. Remove and cool.
1 tsp cinnamon
Ingredients ½ cup water
2 tbs melted butter
4 to 4½ cups all-purpose flour 2 eggs
1 tbs instant yeast 1 tsp salt
Directions
1 cup milk 1 tsp cinnamon
1/3 cup brown sugar 2 tsp grated orange zest In a medium-sized saucepan, bring water to boil. Add spices then add
1/3 cup butter, soft sugar, stir to dissolve. Add coconut, cook for about 10 minutes on medium
heat until mixture begins to bubble and thicken. Remove coconut when it is
cooked and still juicy. Do not dry out your mixture. Cool.
Directions Divide dough into half, roll each piece into a 12 by 8-inch rectangle, spread
with ½ the melted butter. Divide your cooled coconut mixture into half.
Spread each with half of your coconut mixture, leaving a one-inch margin
In the bowl of an electric mixer combine four cups flour with
around each piece of rolled dough.
yeast, milk, sugar, butter, eggs, salt, cinnamon and orange zest.
Roll up each piece jellyroll style. Slice into 1½ inch thick slices and place in
Add milk and eggs to flour mixture and knead to make a soft
greased muffin cups.
dough.
Cover and let rise until doubled about 15 to 20 minutes.
Turn onto a floured surface, and knead to make a smooth elastic
Bake in a preheated 375°F oven for 20 to 25 minutes until golden. Glaze
dough, adding more flour if necessary.
with sugar syrup and sprinkle with brown sugar; bake for five minutes
Place in a mixing bowl and cover and let rise until doubled in
longer.
volume, about 1 hour.
Makes 24 rolls.14 EASTER COOKING NEWSDAY SUPPLEMENT SUNDAY APRIL 4, 2021
NEWSDAY SUPPLEMENT SUNDAY APRIL 4, 2021
EASTER COOKING 1516 EASTER COOKING NEWSDAY SUPPLEMENT SUNDAY APRIL 4, 2021
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