3 Sep 2007

Dumplings

Written by Caribbean Recipe Blogger in Soup Recipes Comments Off on Dumplings

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Ingredients:

100 g (4 0z) plain flour
1 ml spoon (Â¼ teasp) salt
5 ml spoon (1 teasp) baking powder
25 g (1 oz) margarine
cold water to bind

Method:

Sift the flour, salt and baking powder into a bowl. Add the margarine and rub into the dry ingredients with the fingertips until the mixture resembles fine breadcrumbs.Add just enough cold water to make a fairly stiff dough. Turn out dough on to a floured board and knead until smooth. Divide dough into 8-10 equal portions. Gently shape each one into a ball, and then flatten slightly.

Drop dumplings into a saucepan of boiling water to cover. Cook for about 10 about minutes or add to soup or stew 15 minutes before end of cooking.

Serves 4-6

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2 Sep 2007

Chicken Broth

Written by Caribbean Recipe Blogger in Soup Recipes Comments Off on Chicken Broth

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Ingredients:

500 g (1 lb 2 oz) chicken wings
1 litre (1 3/4pt) water or chicken stock
1 onion, peeled and chopped
250g (10 oz) mixed vegetables (carrot, turnip, green pawpaw), peeled and sliced
25 g (1 oz) rice or barley, washed
bouquet garni
salt and pepper to taste
chopped parsley, to garnish

Method:

Put chicken in large saucepan. Add water or stock and bring to the boil. Skim off foam and scum as the rise to the surface with a large spoon. Reduce heat, then simmer, covered, for 20 -30 minutes. Skim surface againAdd onion, mixed vegetables, rice, bouquet garni and salt and pepper. Bring to the boil again, then reduce heat and simmer, covered, for another 20-25 minutes, or until chicken and vegetables are tender.

Small dumplings (see recipes) may be added in the last 15 minutes of cooking.

Serve at once, garnished with chopped parsley.

Serves 3-4

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1 Sep 2007

Cassava Puffs

Written by Caribbean Recipe Blogger in Vegetarian Recipes Comments Off on Cassava Puffs

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Ingredients:

500 g (1 lb 2 oz) cassava
1 egg, beaten
50 g (2 oz) margarine
15 ml spoon (1 tbsp), baking powder
salt and white pepper to taste
little flour for coating
oil for frying

Method:

Put cassava in a saucepan of water to cover. Bring to the boil and cook, to covered, for about 20-30 minutes. Drain and mash in a large bowl.Add egg, margarine, baking powder, salt and pepper. Blend well.
Shape mixture into small balls.Heat oil in a frying pan. Toss balls in flour and fry until golden brown.

Drain on absorbent paper, serve hot.
The same method may be used for eddoes, tannias and hard yams.

Serves 8.