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Shepherd's Pie

10:01 PM

Posted by
Felix

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comments

Shepherd's pie! Ever wondered where it came from? Well, I did some rummaging around the net and was surprised at how much history this dish had. But I wouldn't go too much into it, since you could get it here and here. It's really amazing though, how this dish was invented. As you would have read ( if you checked out the links) it came about probably because of "frugal peasant housewives looking for creative ways to serve leftover meat to their families."*Now isn't that something I thought to myself. Here we have a famous dish that came about from necessity. ......Then a train of thought hit me relating to Shepherd's Pie that I never thought of... Shepherd's pie is of English origin........ The English brought this pie recipe to Trinidad and Tobago during the colonial times .... The house slaves may have probably seen how to make it or made it because I'm sure some of them may have been cooks or kitchen assistants. The recipe, handed down in this manner, could have been a possible influence to our local pies like fig pie, dasheen pie, yam pie and eddoes pie for example. Hmmm!Coming to think of it, these pies may have been made out of necessity too, because potatoes may not have been available to slaves. They would have used whatever was available to them, like ground provision. Even though it's a thought, that is some real Trinidad and Tobago "pie history" to ponder on don't you think?Anyhow, however the history goes we have been making shepherd's pie in Trinidad and Tobago for ages. The variations like the fig pie tastes just as well and have become a regular on the menu, especially the Sunday menu, in most homes. Personally, I like the fig pie but then "man does not live on fig pie alone" so Shepherd's pie is welcomed from time to time. Of course, the extra cheese on top is also a plus :-)This recipe is really intensive and I would advise that you make it together with someone or as a family to save time; while they're cooking the minced meat you could work on the mashed potato. If you're doing it as a family the children could work on the mashed potato while the spouse work on the meat and .....you direct everything. Like that eh! :-)Here's Shepherd's Pie. Enjoy!SHEPHERD'S PIE 5 medium-sized potatoeswater to boil the potatoes1 onion, chopped3 cloves garlic1 /2 cup mushrooms, chopped1/2 lb minced meat2 tbsp. oil4 tbsp. chive, chopped (divided)2 tbsp. celery, chopped2 tsp. parsley1 tsp. thyme1 tsp. paprika1 pimento, finely chopped1/4 cup tomato sauce (or 3 tbsp tomato paste)salt and pepper to taste1/4 cup milk1 cup grated cheese (divided)1 egg In a deep pot boil the water and add the potatoes. Cook until the potatoes are soft enough to be mashed.Tip: To test the potato pierce with a knife and make sure it goes through easily.In another pot, cook the minced meat over a medium fire until brown. Set aside.Tip: The frozen minced meat was added directly to the pot, no oil added,and allowed to cook in its own juices and the water from the melted ice. In a saucepan add the oil and stir fry the onion and garlic.Cook until golden then add the mushrooms.Cook for about 2 to 3 minutes.Return the pot of minced meat to the fire and add the fried onion, garlic and mushrooms.Add the chive (2 tbsp), celery, parsley, thyme, etc.Add the tomato sauce or tomato paste and a little water.Allow to simmer.Add salt and pepper to taste.The minced beef is now ready.Now on to the potatoes:Peel the potatoes when done. Mash them using the back of a fork.Add the egg.Add the other 2 tablespoons of finely chopped chive. Finally, add milk and 1/2 cup of grated cheese.Mix well - mix until the potato forms a smooth paste.Grease a baking dish (8 x 13 x 2 ") and place alternating layers of potato and minced beef. End with meat on the top. Sprinkle the remainder 1/2 cup of grated cheese on the topand place in the oven to bake for about 30 minutes at 250 degrees F or until golden brown.Note: More cheese could be added to the top if desired. The finished Shepherd's pie. Delicious!This was a long post but I really wanted to make sure everything was explicit. I want to send out a special thanks to all members of my facebook group that responded to my question this morning. Well you all can see I took the advice. Thanks again.Ah gone!* Source:http://www.foodtimeline.org/foodpies.html.
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Labels:
recipe for shepherd's pie,
recipes shepherd's pie,
sheperd's pie,
shepherd pie,
shepherd pie recipe,
shepherd's pie,
shepherd's pie recipe

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Tonka Bean

11:04 AM

Posted by
Felix

5
comments

Remember I mentioned that on our way to Morang river we got the smell of Tonka bean! Well today I decided to show you all what it looks like and give a little info on how it's used in Trinidad and Tobago. The unmistakable smell of the tonka bean (Dipteryx odorata) has been well known to my nostrils while growing up. My father grew a cocoa tree on our land and we made our own creole chocolate from time to time. First we would pick the cocoa; dry it out in the sun; parch it when it was dried properly and then pound it in a large mortar.This is where Mr. Tonka bean would come in. Because of its aromatic qualities, the tonka bean was used together with the other spices while the cocoa was pounded with the pestle. Long after the cocoa was made and rolled you would still get the wonderful smell mixed in with the bay leaf and other spices. I'm sure many of the older heads will know what I'm talking about.Another use we had for the Tonka bean was in making sweet bread and cakes. The tonka bean was grated and used as a substitute for vanilla. I can't put into words how these sweet bread and cakes tasted. Nowadays with more commercially made spices and ease of buying in a supermarket, this bean has been overlooked probably because of the coumarin it contains which is toxic in large quantities. But then it's not like we're going to eat three tonka beans a day!Anyhow, as a Trini I feel we shouldn't forget what we have and should revive this once famous bean into our recipes. After all its free. Anyone up for a coconut ice cream flavoured a bit with tonka bean? Sounds like a plan. :-)After the fruit is eaten and dried the outer "shell" is cracked.The black bean, shown here, is the part that is used.More to come. Ah gone!
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Labels:
Tonka bean,
trini cooking

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Morang River

8:12 AM

Posted by
Felix

0
comments

I decided to take a break from the recipes to show you the beautiful Morang river of Maracas Valley .....One of the rivers found in Maracas Valley, it is frequented by most who know of it. Nestled at the foot of the El Tucuche Mountain and blanketed under lush green forest, this river provides a pleasant backdrop for a river lime.Closely situated to this river is the village of El Luengo. The river is a an important source of water for the villagers and wild animals alike. A pipeline runs from the mountainside to supply the village with fresh drinking water that is unlike any other. I might also add that it tastes even better than bottled water.The walk to the Morang river is a relaxing one since you are under the thick forest cover most of the time. Along the way there are many small pools, some of them seemingly secluded. As you go along the beaten path the familiar aromatic smell of Tonka Bean fills the air but for a moment and then floats away in the cool breeze. There are many cocoa and coffee trees along the way that reminds me of our rich past, when these crops were integral to Trinidad and Tobago's economy.A word of caution though! I would advise any visitor to travel in groups for safety reasons, after all you are in the forest. Other than that, please walk with garbage bags and leave the natural environment untouched for others to enjoy. This is truly one of the many hidden jewels of Trinidad and Tobago.the journey now begins on footnotice the pipelineOn our way we had to cross the river. Hope you don't mind getting your feet wet!We finally arrived at the main poolQuite refreshingOn our way back we came across some Hunting Ants (Army Ants).We have great respect for themHope you enjoyed the pics!Back to Places to Visit
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Labels:
Morang River Trinidad

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Trinistyle Scrambled Eggs

8:02 AM

Posted by
Felix

8
comments

How do you like your eggs? sunny side up? omelet? scrambled? I like my eggs scrambled but not just scrambled, I like my eggs scrambled Trini style. Similar to seasoning meat, I like to add fresh herbs and cheese all mixed up into one mishmash of exotic flavour.Now I have been frying eggs for a while and have learnt a few things along the way. One of which is frying eggs over a low flame. Other than not burning your eggs, somehow, especially with this recipe, the ingredients get time to permeate through the eggs. Actually, I discovered this by accident one time and ever since I have been using this method, unless I'm in a hurry!Adding the cheese came a little later which I learnt from my wife but the way she did it gave the cheese more of a grilled taste and appearance( which tastes great also). The slow cooking method I use works great for the cheese, giving it time to melt.To me this is a complete meal and if you're on a low carb, high protein diet ( like I'm on these days) this recipe makes a great breakfast or dinner meal by itself. In fact I read in a book that we're supposed to eat most of our proteins in the evening time but that's another story if you're interested. Are you?Again, I'm talking too much. So if you're in the mood for some some scrambled eggs try making it trinistyle and tell me what you think.TRINISTYLE SCRAMBLED EGGS 2 tomatoes, chopped4 leaves Chadon Beni, chopped finely3 leaves big leaf thyme, chopped finely1 sprig chive, chopped1/2 onion1 clove garlic, chopped finely3 eggs1/2 cup grated cheesesalt to tastebutter Add the eggs and tomatothen add the chopped chivebig leaf thymeand chadon beni (culantro)Add the onion, garlic, salt to tasteand grated cheeseMix it all upIn a frying pan, over a low flame, melt a little butterThen add the eggsMake sure the fire is low to give the seasonings time to infuse into the eggs while cooking.It's time to scramble the eggs now that they're nearly finishedThe finished scrambled eggsTo end on a sad note....Michael Joseph Jackson (August 29, 1958–June 25, 2009) you will be missed but you have left a legacy. Say hi to Bob Marley and Kitchener for me.
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Labels:
chicken egg,
eggs,
eggs recipe,
fried egg,
Scrambled eggs,
trini cooking,
trinistyle scrambled eggs

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Bake and Sardine Choka

8:05 AM

Posted by
Felix

3
comments

Don't feel like cooking breakfast or dinner? Here's an easy recipe that I absolutely love to make. The way I like to make sardine choka requires no cooking and can be prepared in under five minutes ( provided you have all the ingredients at hand) Ready!Sardine choka goes well with roti, bake or bread. I've never tried it with rice but I'm sure it tastes good the same. Since I've known myself this has been a favourite and a regular on the "menu" at home. I can still see it now ....the tin of Brunswick Sardines..... the aroma of the freshly chopped onions...the ripe juicy tomatoes .. the piping hot bake wrapped in a towel; already cut and waiting....And this was washed down with some hot cocoa tea...not the commercial kind but real homemade chocolate....All this on a Saturday morning. Those were the days!!..Set!I can't put a finger on it but there's something about the lemon juice, onions and the pepper thatworks with the sardine to make sardine choka such a delicious dish. And perhaps take you on a journey into the past for just a while. Could it be true that there's a type of memory connected to your tastebuds? I mean there are certain dishes that does this to me, taking me straight to my childhood ...Like in Ratatouille; remember coming to the end what happened to the food critic when he tasted the food? That's what I'm talking about.I think I will have to look into this because there are some dishes that do this to me. Has this ever happened to you? We may be on to something. Anyhow here's my humble but tasty Sardine Choka. Enjoy! Go!BAKE AND SARDINE CHOKA 1 tin sardine1 tomato, chopped2 slices of onion, Chopped1 tbsp lemon juicesalt to tastepepper to taste For the bake recipe click hereThe bake; piping hot as usual and on a kitchen towelAdd the chopped onionThen the chopped tomatoes and the salt. Using the back of a fork crush the sardine and mix theingredients (this step is optional ) Add pepper to taste and mix. The finished sardine chokaOk we've come to the end of another wonderful post....by the way; today I felt a little playful with my writing...Did you notice ready, set, go? if it didn't click the first time read the post again and have some fun. Anyhow! Ah gone. See you Friday please God! when last you heard that trini expression?)
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Labels:
Bake and Sardine,
Brunswick Sardines,
sardine recipe,
Trinidad bake and sardine choka

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