Last update: 23-Apr-2014 11:27 pm
Thursday, April 24, 2014
Trinidad & Tobago Guardian Online
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Bringing in the New Year
Wednesday is New Years Day; another new year just beginning and everyone filled with anticipation with what it may bring them. And lots of New Years resolutions. I’m not going to preach about making reasonable resolutions about eating healthy for 2014—but I would like to stress on clean eating for 2014. Use less processed foods and eat more whole grains, fresh fruits and vegetables in abundance and mostly local produce if you can’t do 100 per cent local. Cooking your meals from scratch will mean more planning on a weekly basis but will result in better eating habits and of course a healthier and happier family. Entertaining? Try to prepare your dishes at home. It may take a little more time but the feeling of self-gratification is unrivalled. I’m sure many of you will be entertaining in your homes for Old Years Night, here are some easy hors d’oeuvres to get you started.
Happy new year!
CRISPY CORNMEAL COATED CHICKEN FINGERS WITH CORIANDER DIP
3 lbs boneless breast cut into
one- by three-inch pieces
2 tbs ground chives
1 tbs minced garlic
1 tbs olive oil
1 cup flour
1 cup yellow cornmeal
2 tbsps ground, roasted cumin/geera
1 tsp chili powder
2 tsp salt
2 tsp black pepper
2 tsp cayenne pepper
11/2 cups sour cream
1/2 cup mayonnaise
1 cup chopped fresh coriander or shadow beni
1/2 cup chopped chives
1 congo pepper, seeded and chopped
Salt to taste
Preheat oven to 375°F.
Pat chicken pieces dry with paper towels.
Combine ground chives with garlic and olive oil, rub mixture chicken.
In a flat dish combine flour with cornmeal, cumin, chili, salt, and pepper.
Beat eggs in another flat dish.
Dip wings first into flour mixture, then dip into beaten eggs
Re-dip into flour mixture.
Place on an oiled baking sheet, and bake chicken for ten minutes
Turn and continue baking for ten minutes.
Shallow fry fingers until crisp and lightly browned.
Combine all the ingredients for the dip.
Serve wings on platter with dip.
Makes about 40 pieces
11/2 cups channa flour or besan
1 tsp roasted ground cumin
1 tsp ground coriander
1 tsp garam masala
1 tsp hot chilli powder
1/2 tsp tumeric or saffron powder
1/4 cup fresh chopped mint
1/4 cup chopped fresh coriander or chadon beni
1 tsp salt
1/2 tsp baking soda
2/3 cup cold water
1 large potato, peeled and grated
2 medium onions thinly sliced
Vegetable oil for frying
In a mixing bowl combine channa flour with cumin, coriander, chili, saffron, garam masala, salt and baking soda.
Stir in water.
Add potato, onion, mint and fresh coriander, stir to combine.
Drop batter by spoonfuls into hot oil and fry on both sides for about two to three minutes. Drain well.
Serve with tamarind sauce or combine two tablespoons hot chili sauce with two teaspoons rice vinegar.
For the crust
3/4 cup multigrain crackers, crushed
4 tbsps melted butter
For the filling
2, 8oz packages cream cheese, softened
1/2 cup all purpose flour
1/2 lb cooked crab meat or cooked shrimp or both
1/3 cup sliced chives
1/3 cup mixed fresh herbs (thyme, parsley, basil, chadon beni)
2 cloves garlic, minced
1 tsp pepper sauce
1 cup sour cream or yogurt
Salt and black pepper
Preheat oven to 325°F.
Make crust by processing crumbs to a fine consistency and adding butter.
Combine then press into a bottom of an 8-inch spring form cheesecake pan.
Bake for five minutes, remove and refrigerate.
In a mixer bowl cream cheese until smooth, add eggs one at a time and beat until smooth.
Add flour and combine, fold in seafood, chives, herbs, garlic, pepper and salt and black pepper.
Fold in sour cream.
Pour into prepared crust and bake for about 45 to 50 minutes until firm and lightly browned.
Refrigerate until chilled, and serve with crackers.
Makes one 8-inch cake (serves ten for an appetiser)
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