Trinidadian Beef Pastelles With Grilled Pineapple And Roasted Red Pepper Coulis
Serves: 4
Hal Herzog
1 January 1970
Based on User reviews:
49
Spice
55
Sweetness
51
Sourness
41
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
3 cup
Canola Oil3 tbsps
Garlic (minced)1130 g
Ground Beef1 cup
Red Wine Vinegar1 tbsp
Thyme (chopped fresh)2 tbsps
Capers3 cup
Currants3 tbsps
Green Olive (finely chopped)2 tbsps
Jalapeno (finely chopped)1 tbsp
Ketchup3 tbsps
Maple Syrup1.5 tsps
Ground White Pepper1
Salt1 cup
Chicken Stock4 cups
Cornmeal2 tbsps
Sugar3 tbsp
Butter4 cups
Water (boiling)Directions:
1
In a large saute pan, heat the oil and cook garlic and onions until soft and translucent
2
Add beef and cook until meat is browned
3
Add remaining ingredients and cook for 20 minutes
4
Put cornmeal, sugar, salt, and butter in medium mixing bowl and pour over enough boiling water to make mixture moist enough to spread
5
To assemble Pastelles: Preheat oven to 350 degrees F
6
Cut washed and dried banana leaves into 8-inch squares
7
Lightly oil each square
8
Spread 1 tablespoon of corn dough in center of leaf
9
Top with 2 tablespoons of filling
10
Fold banana leaves and close in envelope style
11
Steam filled leaves for 1 hour on a rack-lined baking sheet with water coming half way up sides; maintain the water level
12
Garnish with grilled pineapple wedges and roasted red pepper coulis
13
Puree and emulsify the coulis