Chutney Mon!

The favorite accompaniment to a meal is chutney. Mango chutney, with its roots in India, is found in most of Caribbean islands. Though there are many recipes for chutney, the basic ingredients remain the same: mango, sugar, raisins, vinegar, onions, herbs, spices, and hot pepper (Scotch bonnet).

The quanity and proportion of the ingredients is up to the individual. You want hot? Add more herbs, spices and hot pepper. Or mild? Then you go light on these three ingredients.

This is an old Trini standard.

12 ripe mangoes, peel and diced
1 tbsp ginger, minced
3 cloves garlic, minced
8 ozs. raisins
8 ozs tamarind pulp
2 tbsp salt
1 cup sugar or splender
4 cups white vinegar

Put all ingredients in food processor except sugar and vinegar.
Process to combine and put in a large jar.
Pour vinegar over ingredients and close jar. Soak overnight.
Next morning add sugar and vinegar, put in a sauce pan and bring to a boil on medium heat.
Reduce heat and simmer till thick stirring frequently.
Put in gift bottles and enjoy on crackers, bread or meats.

My British Quickie.

2 granny smith apples peel and grated
4 tbsp. good apricot jam
2 tbsp. white vinegar
1/4 bunch cilantro or mint leaves, chopped
1/2 tsp. salt
1/4 tsp. cayenne pepper

Mix all the ingredients and let it sit for at least 1 hour.
The taste should be both sharp and sweet.
Sure, serve it with lamb!

Roots version.

1 cup dark brown sugar
1 1/2 cup white vinegar
2 large cloves of garlic, minced
1 sctotch pepper, minced with some seeds to taste
1/2 cup raisins
1/2 cup ginger, minced
1/2 tsp allspice
1/2 tsp gr. cumin
1/4 tsp gr. masala
1/2 tsp salt
3 firm ripe mangoes, peel and diced into 1 inch pieces

In a stainless steel pot on a medium high heat, add vinegar, brown sugar and spices. Bring to a boil while stirring.
Stir ingredient and add mango chunks. Reduce heat to medium and cook to a thick consistency, stirring to prevent sticking.
Though chutneys are made for particular dishes, and should be made in small quantities for immediate use; store any leftovers in the refrigerator.

Go Vegetarian Indian

A couple of Saturdays ago, Terry told me about an Indian restaurant we should try, and I fell for it right away. I began thinking about beef parathas and murgi talkari (curried chicken.) We ended up at The Woodlands on Orange BlossomTrail and Oakridge Road in south Orlando, which is vegetarian-themed restaurant. We didn't realize it was vegetarian right away. Only later did it occur to us, and it didn't matter at that point.

Our waiter was subdued and showed no enthusiasm, but our appetizer was brought by a wonderful server who explained all the items. The menu had more than 100 items: from appetizers to the lunch buffet, which is served Tuesday to Friday for $7.95. After placing a full pitcher of water on our table, the waiter took our order--an assorted appetizer platter containing vegetable samosa; crispy and flaky crust stuffed potatoes and peas, potato bonda; potato dumplings with chick peas flour, medhu vada; fried lentil donuts, vegetable cutlet; minced vegetables with spices coated with bread crumbs and deep fried, and pakora, potatoes, cauliflower, onions and chiles mixed with besan and deep fried. Deep fried food kills the whole idea of going veggie. However, the food wasn't greasy.

Our entrees consisted first of a masala dosai, thin rice crepes filled with potato and onion; and mysore masala dosai, crepes with layers of hot chutney, potato and onion. Granted, we were not adventurous. Every thing was very good, and the accompanying sauces were well blended. Some dairy products are used, specifically yogurt and ghee, so ask!

We didn't try any desserts, most of which were ice cream-based with milk, cheeses and nuts.

Next time, I will order curry and some of the breads. Except for the dinner specials, all items were under $10.

I give Woodland's a thumbs up for food.

V-Day!!!

The origins of V-Day, like the origins of love itself, are somewhat obscure...a combination of myth, history, destiny, chance and marketing. In honor of Cupid's annual visit February 14, I worked. We had two nights of "date nite" that were romantically splendid. I am not a fan of V-day, I find it very selfish, not to mention the commercial aspects.
I do love food and had a great meal Sunday with friends from my California hiatus. The main entree, chicken criolla chantilly, came together only hours before show time. Now, leh may put it tah paper nah!

3 chicken breast, boned, cleaned
1 tsp adobo
1 tbsp recaito
1 10-oz pkg frozen spinach, thawed, squeezed drained
1 c asiago cheese
1/4 tsp salt
1/4 tsp black pepper
1/4 tsp chinese five spice
1 cup bacon, fried, drained, crumbled
1 ripe plaintain. boiled, cored, mashed
2-2 inch long chorizo links, casing removed, sauteed
1 cup seasoned flour
2 eggs, beaten
canaola oil for sauteing

1. Make pocket from thicker end of breast, trying not to puncture outer skin.
Season with salt and pepper and rub recaito all over breast.

2. Combine spinach and rest of ingredients in a bowl.

3. Fill the breast pocket with 2 tbsp of spinach mixture. seal with toothpick

4. Heat 2 tbsp oil in a large saute pan. Dip breast in seasoned flour then in egg wash, sautee 3 minutes on each side, till lightly brown. Place on parchment covered baking sheet

5. Bake in oven for 12 minutes. Slice diagonlly in four pieces. Serve with a wine cream sauce.

Yeh mon!

Churros

I have never been to Spain ( my daughter has) but 'ah kind ah like' the people, and their customs. They eat late and love their steaks medium rare, as I experienced in Argentina recently.
Last night, the theme at work was Spanish Food, one of the new trends for 2009. One dish we made and I didn't sample was the Churros.
This Spanish breakfast doughnut is sold in all tapas bars, which so conveniently transform into cafes in the morning. Deep-fried, the well-loved, slender pastry fingers are made in special machines in a churro store. At home, people use a type of cookie press. Last night we used a pastry bag with a star tip.
"Churros were probably invented simply and solely for dipping into hot chocolate, without which breakfast time in Spain is difficult to imagine," according to Culinaria Spain.
This morning, I made me some Churros, which I now share with you.

Churros

1 3/4 cups Flour
1/4 tsp salt
1/2 cup plus 2 tbsp caster sugar, divided
1 cup water
4 tbsp olive oil
1 egg, beaten
1 tbsp cinnamon
oil for deep frying

Sift flour, salt and 2 tbsp sugar on to a piece of parchment paper. Put the water and 4 tbsp oil in a sauce pan and bring to boil. Remove from heat.

Tip flour mixture into the pan and beat with a wooden spoon to a stiff paste. Cool 2 minutes, then gradually beat in the egg to make a smooth dough.

Spray 2 baking sheets (15 x12.) Mix 1/2 cup sugar and cinnamon in a bowl and set aside.

Spoon dough into a large pastry bag fitted with a 1/2 in star nozzle. Pipe 4 inch coils onto baking sheets. Refrigerate for at least one hour.

Heat oil in a large skillet or fryer @ 350 degrees.
Using an oiled metal spatula. Drop 4-6 shapes at a time and fry till golden brown 2 to 4 minutes.

Drain on paper towels, put in a zip lock bag and sprinkle with sugar and cinnamon mixture.
Serve hot.