Fish Cakes and Sauce Marie Rose Recipe
Fish cakes ( https://www.totallybarbados.com/articles/barbados-recipes/fish-cakes-sauce-marie-rose-recipe/ ) are served at elegant cocktail parties and rustic rum shops throughout the Caribbean, the latter being three or four times the former’s size. Try of the recipe!
140K views · 1.5K reactions | this is for the people that love to learn!! Check It Out !! FRY BAKE | My wife is Going to give you a Goood Fry Bake Recipe #recipe #frybake I'll drop the Recipe in the comments Below | By Kareem Bowen | Hi guys. I'm back. It's your favorite transgender chef. And today I have for you fried bake. I'm going to be leaving all the ingredients, measurements in my description. So let's get started with this. So we going to need some flour, yeast, baking powder, brown sugar, salt, and a little piece of melted butter. We going to mix this together. And then we going to go in with some lukewarm water needing this to a nice smooth dough. Smooth like your skin if your skin's smooth. If your skin like alligator back forget about it. Anyway now we going to be using some oil and I'm going to just oil this dough because I'm going to leave this to rest for around 20 to 30 minutes. You don't have to leave it that long but I prefer when mine's poofed to about double the size. One and a half to double the size. Now I'm going to sprinkle some fresh flour on my counter. And I'm going to make these into some small little balls. We all love ball. And I'm going to cover it again before I start rolling them out and preparing them for frying. Covering them is important because you don't want your flour to be drying out or getting crispy. Like some people wig. We don't want a crispy wig fry bake. Now you can see I'm adding them to my oil and we going to keep flipping them or chewing fresh hot oil on top of the bake in order for it to poof or swell into these nice beautiful brown delicious looking bakes. Look at that.
Classic Fruit Slice Recipe by Chef Shaun 🇹🇹 Foodie Nation | Classic Fruit Slice Recipe by Chef Shaun 🇹🇹 Yield - 1 loaf (12” by 5”) Ingredients Granulated Sugar - 1 cup Unsalted Butter - 4oz (room temp) Eggs - 2... | By Foodie Nation | I'm going to show you all how to make this Christmas staple. Alright, so the first step in our fruit slice is we need to cream our fat and sugar. So you want to make sure your margarine or your unsalted butter is at room temperature. So this is soft like that. That's what you're looking for. Going in with our granulated sugar and just using handheld cake mixer. If you prefer a star mixer you can use that too. Ideally what you're looking for here is you want to dissolve all your granulated sugar and bring this mixture to a fluffy light texture. Once it's light and fluffy and most of your sugar is dissolved, it's going to drop it down to low speed and gradually incorporate our eggs and vanilla essence. The scraping on the sides of the bowl. Just ensure even mixing. Alright and as most of it's incorporated then you could slowly increase your speed. Just going to mix our liquid. We have some lemon juice going into some evaporated milk. So our lotus cake flour that's been pre sifted. We're going in with some salt, baking powder, lion brown baking powder, baking soda and freshly grated nutmeg. Sulfur just to enhance all the flavors. Baking soda and of course the Lime Brand Baking Powder to give the cake that you know signature light fluffy texture and the nutmeg you know just for some added flavor. So we just want to mix that in. And what we're going to do now we're going to just alternate between dry and liquid to your cake mix on low speed. Just going to add in about a third Get that incorporated. Same thing with the milk about a third. Again, really slower. Some more liquid. Finish up with a flow the liquid. Now just as before just going to you always want to clean as you go right? So just scrape it on the sides of the bowl. Now of course you you could feel free to stop your mixer and do this one at a time. Now you just want to mix until everything is evenly incorporated. You don't want to overmix. Just raising this up. The highest just for a quick final mix. Alright so the last thing to do is we're going to fold in our mixed fruits. So here we have a combination of the colored mixed fruits regular raisins and some golden raisins. Now I mean if you just want to go with the classic mixed fruit as totally up to you. But we just want to quickly fold it because you don't want to reduce the volume or take out any air from the cake. Or take out too much air. We will take out some of you. Yeah. So we just want to give it a quick fold. And you want to be sure to wash your fruits clean. Get that that that glaze a sugary glaze off of it. Once you wash it, allow it to dry. Some people toss it in flour. Um you don't really have to. Wash it. Allow it to dry and gently fool into your mixture. That will help to prevent all your fruits from sinking. Some will sink. Really not much you can do about that. Yeah. So we have our oven preheated at 325 degrees Fahrenheit. What we're going to do now is we're going straight into the oven and we're going to let this bake for roughly an hour. Alright, so we at the 30-minute mark here with our fruit slice. So, I just set the time again for 20 more minutes and what we're going to do now, we're just going to slowly open because we don't want cold air rushing in Gonna be slow here. And we just going to rotate. So you still get a little jiggliness in the middle. That's perfectly fine. You're only halfway through. Right? Put it back in. And we're going to let it go for another 20 minutes and then we'll check it. Alright so 15 minutes has elapsed. So time to check our fruit slice. Still looking a little liquidy in the middle. Oh yeah so you going to have to stab it all the way through so you could see. Alright so here we have our fruit slice. So before I take it out the oven I already stabbed it once but I'm just going to stab it again to show y'all. So this is what you're looking for. Clean knives. And then another key sign. So like on the sides here. So it's a pull away from the pan. Has another key sign to tell you. See? To tell you that it's done. So what we want to do here is you want to just let this cool for about 5 minutes or so in the pan. And then remove it from the pan. We're going to place it directly onto this wire rack. And let it cool completely before we slice. Yeah so we're just going to leave it for about 5 minutes and then com bat it. Alright y'all so five minutes has passed. So just to be safe and it's going to run my spatula. Along all the sides. You see the cake already? Moving in unison. So should come out. Now I mean in theory this should pop out. How hot is it's okay. So I need to hold this. Lovely. There we go. Alright, so what we're going to do now is you want to let this cool on completely to room temperature before you slice. Don't rush the process. Alright, so we're just going to let this cool and we'll come back to it. Our fruit slice is fully cool so it's time for us to slice. Gonna use a bread knife for this. Preferably a serrated one. If you have one with a offset handle I'll be ideal. There you go. Alright y'all. So we here here at the end. So as you could see we have our fruit slice. All our fruits did not sink to the bottom. Got those classic Christmas colours. Red, green, golden brown crust. Can't get better than that. Be sure to send us pictures, videos, feedback when y'all try the recipes. We love hearing from y'all. Alright? Bye.
Hot & Tasty Pepper Roti Recipe by Chef Shaun 🇹🇹 Foodie Nation | Hot & Tasty Pepper Roti Recipe by Chef Shaun 🇹🇹 Fermented Pepper Sauce: https://fb.watch/uvXoEh3QGy/ Yield – 12 to 14 Servings. Ingredients Potato –... | By Foodie Nation | I'm going to show you all how to make pepper roti. Mm hmm. Pepper roti is a flavorful and spicy flatbread dish from Tobago. It features a thin crispy dough filled with a mixture of mashed potatoes, grated carrots, cheese, and hot peppers creating a vibrant and spicy filling. The roti is cooked on a tower until golden brown and crispy on the outside while the inside remains soft and packed with savory spicy goodness. Pepper roti is often enjoyed as a street food or as part of a meal loved for its bowl flavors and satisfying texture. Alright, so the first step for our pepper roti is we need to cook our potatoes. So I went ahead and peel these and I cut it into about like one inch pieces and we want to submerge these in water over the fire and let them cook until al dente. Now a general rule of thumb for most ground provisions is you want to put it in room temperature water and let the water count the temperature while the potato is in it so that it could slowly cook because what tends to happen is if you boil the water first it tends to viscerate or breakup or mashup ground provisions. So we're just going to throw this on the fire. Should take about 10 to 12 minutes until it's al delte and then we'll move on to the next step. Alright so while our potato is on the fire we just going to need our dough in the meantime. So here I'm just adding some brown sugar, baking powder, and salt to our sifted flour. Just want to incorporate evenly before we add in the whole water. Alright just making a well in the middle now. Alright now we're just going to add in some water. And just take any hydrated pieces and pull it down to one side. This is a foolproof way of not over hydrating your your dough. A little hole, another hole. Just more water. And then as you hydrate, just pull to the side. Make another hole. More water. Just using my hands and the dough to also clean the bowl as I continue. I just pull all the hydrated flour. The hydrated dough and you just continue to add a little water just until you've hydrated all of the dough I Alright so now we can start the brick it together. And then the remaining dry clumps will settle at the bottom and you just pull them on one side and just hydrate them. Uh it's good to have a little scraper handy to clean your fingers as you go. And as I said earlier it's cleany bowl. Now you're looking for a somewhat tacky bowl of dough. Yeah I don't want it too soft but you definitely don't want it dry at all. Yeah and once once it's rested it will continue to absorb the moisture. So you don't have to worry too much. Alright so now that you bring it together just take a little oil. Coat it. Just flip it over. Right and from here you can take a warm damp cloth, cling wrap or if your bowl or container has a cover and you cover it and we're going to let it rest. We let it rest to allow the protein and the flour to relax. Allow it to continue to absorb the moisture. Once the protein has relaxed, it'll become a lot more smoother, more easier to work. So, we're going to let this sit for about a half an hour. Alright. So, our potato is fully cooked. So, we're going to do now season with some salt I So black pepper. Going in with our heat one time. So traditionally you use a raw pepper but I am using fermented pepper sauce. This is this is from a tutorial we did. So we'll be sure to link Right now of course you adding in how much you want. Yeah it's pepper roti. So it must have a little heat to it. But that level of heat is up to you. And before we add the rest of our ingredients just going to mash it. And get it mixed up. Before we add in smell that pepper already. Yeah it's going to mash it a little bit before we add in the rest of our flavorings. It's also a good time to taste as well for salt and heat before we add the rest of the ingredients. Right so now we can add in the rest of our ingredients. We're going with some carrots. And then we're going in with some shadow benny, garlic, and sweet peppers. And you could use a spoon to mix this up but I'm just using the potato masher one time. Alright so now we're going to set this aside. Let it cool on a little bit and move on with our roti. Alright so 30 minutes has elapsed for our pepper roti dough. So we just going to uncover. Now again if you want to be super you know about dough being even. You could pull this scale out and wait. I'm not going to do that. Just going to divide it two and four. Then I'm going to divide these two again and then I'm just going to shape it into a smooth round bowl in my hand using the palm of my hand. There's money ball. Or you could use the counter. Now the size of your pepper roti is totally up to you. Some people comfortable using this entire sizes of dough and making one large pepper roti. I prefer to make these smaller ones. I just find they look a little better and they're a lot easier, faster to cook, easier to manage on the towel as well and we're going to let them rest and relax again for about 10 minutes or so before we roll them out. Alright so now it's time to roll out our pepperoni. So starting with the first one. Just going to coat it in flour. Then I'm just going to gently press it out. With my fingers before I roll it out so the rolling pin I'm just rotating it. 90 degrees. Essential. Spreads out evenly. I say you want to roll this out to about aquarter inch inch in thickness. Remember we're making smaller pepper rotis. So you don't want it too thick because you want this to cook or this is as a matter of fact going to cook relatively fast. So you want to make sure it cooks all the way through. So I'm turning it over actually you know. Do it on that side. Then we're going in with the next one. And the goal here is you want to get them about the same size. Roughly. For the second one because it's going to have a little time to contract. You want to roll it out slightly bigger than the first. Pushing away this excess flour. Okay we don't want too much flour on the outside. I'm turning it over because I do want some flour on the inside. And now it's time to layer. So I like to start with thin layer of cheese at the bottom. Then our pepper roti filling. Just going to spread it out as best as I could. I know you don't want to press it on too much. Because what you'll end up doing is spreading out your dough or your lawyer. You don't want to do that. So I'm just using my fingers and just bringing it together and also spreading it out a little bit. And I'll also show you how I spread it out on the tower as well. I'm keeping the edges clear. I'll try my best to keep the edges clear. Alright. Now we're going in with another layer of cheese. Cheese apart from flavor it also access glue. And that's why you want to leave this extra flour on your dough as well because that helps to prevent the cheese from running out of your paparoti. Right so what I'm doing now I'm just going to clean my borders. Brush off the excess flour. Gonna keep as much of the cheese in as possible. Wet the others with some water. Put the one flour side down directly over the first one and try your best to line it up and if it's a little smaller that's okay you could just give it a little stretch pull it to the edges and as soon as you meet the edges you could just give it a little press just to hold it in place and now just taking a fork and you press it together Alright and from here we're going straight to the tower. Alright and then straight on to our tower we go and you could just use the dabbler to pull it out a little bit. If it looks a little rough on top lace right once you flip it over you'll be able to smooth it out a little bit. Gonna use this opportunity just to brush some ghee clarified butter in the top layer and my tower is heated over medium to low heat. What I did I heated it up well and then I just brought the temperature down just to pull it because it burn the roti. In about four to 5 minutes. Let's flip it now. See how it looks. Wow. As we're looking for brush and the clarified butter. Just give it a gentle press. So now is the time to if you want to even it all a little bit. Again low fire. We just want to let this do it do its thing. Alright so now it's time to cut our pepper roti. Sweet it up here for y'all. Let's open it up and share. You see all the cheese melted now. Married well with the potato. Can you smell the fermented pepper sauce and everything. Again you can eat this by itself. Or you could serve it as a side or a starter. It's a fun snack. There you go. Pepper Roti.
703K views · 1.3K comments | Classic Coo Coo Recipe by Chef Shaun 🇹🇹 Foodie Nation | Classic Coo Coo Recipe by Chef Shaun 🇹🇹 Trinbagonian Coo Coo is a traditional dish from Trinidad and Tobago, made primarily from cornmeal and okra. It's... | By Foodie Nation | We're going to show you all how to make Trini cuckoo. Trinbagonian cuckoo is a traditional dish from Trina and Tobago made primarily from cornmeal and okro. It's a staple in Trini cuisine and often served as a side dish especially with fish and ground provisions. Alright, so the first step in our cuckoo is we're going to just heat and melt our butter. I'm using unsalted butter here. I mean, some people use oil with the butters really going to help give the cuckoo at silky texture. It's going to give it a nice little too. Have the heats on medium. Going in with some onion. And pimento of flavoring peppers. Give that a good mix and a coat it. Make sure it's evenly coated in the butter. Still on medium heat. We're just going to let this cook until our onions are translucent. This should take about two minutes or so. Alright so as you could see here the onions have gone from a whiter much more translucent shiny color. So that's how cute to go in with our grated carrots, pumpkin, and minced garlic as well as the okra. Now the okra of course is a main ingredient in cuckoo. This is what helps to give the cuckoo it's Um slimy texture. And it also imparts a lot of flavor to the very unique flavor to the dish as well. So because the pumpkin and carrots are great is going to take about a minute or so to start a cook down. So we just want to fully incorporate all our ingredients. Allow the heat to do its thing. Slowly break down all the ingredients. Open up the pores. Allow all the flavors to marry. We just going to give it a little time and I'll just cover it and give it about 90 seconds just to come together before we move on to the next step. Alright so 90 seconds has passed. So again as you could see some ingredients besides a breakdown. Changing color to the okra. One from a pale to much more vibrant green. So here we going to be adding our coconut milk and what I did to shorten the cooking process, I use hot water so that way you don't have to wait for the water to heat up and you're going to season as well with salt and pepper and now, what we want to do, we just want to let this come to a boil before we whisk in our cornmeal. So, because the water is hot, this is not going to take long to come to a boil. If you're using room temperature or cold water, you'll just have to cover it. Raise the heater high and let it come with a boil before you add your continue. Right so you see it's starting to boil so you just going to drop the heat down to low. And whisking the cornmeal. You're whisking it in to help prevent any lumps. And this will start to thicken very quickly. Alright, so now that it's more, let's come together here. We're going to switch off the heat and add in our celery and siph to It's one last mix. Straight into the dish. It's a nine by 6 inch. Rex dish. Try and evenly spread it as best as you could. The silicone spatula doesn't stick to the cuckoo. Makes life a lot easier. Alright so once you spread it evenly you just let this cool and set before slicing. The corn we will just continue to absorb all the moisture from the coconut milk. And then once it's fully cooled it'll be able to slice and enjoy. Alright so now it's time to cut our cuckoo. Now look at it. I'm going to give you a clear sign to show you that this has binded. You see how the edges inside the pull away from the side of the dish. Clear indicator that this is fully binded. So go straight. I mean you could cut this however you want. Straight on the middle. One more time. Make sure what I like to do too is just have a paper towel handy just to clean it from any of your seasonings so it doesn't rough up your next cut. Go again. One more time. Get this one right here. So I could give him a jalapeno. The first one is always the hardest one. Oh look at that. How easy it slid out. So you see you seen all the okro, okra seeds, pumpkin, carrot, shallow belly, the pieces of onion and still with all of those ingredients. Still held together very well. So you see? You can make this right at home. I don't know why this one seems to be a tough one for for some people but it's pretty simple and hopefully we showed you all how easy you could do it. So as always if you found value in this video please like, subscribe, and we love to hear from y'all. Send us your comments and send us your pics when you make the Thanks. Bye.