Episode 8
Sweet Potato Dumplings in a Tamarind Cream Sauce, Plantain and Geera Crusted Red Snapper, Roasted Beetroot and carrots with Mango Salsa
Ingredients Needed for the Sweet Potato Dumplings
2 Lbs Sweet Potato
2/3 Cup of Ricotta Cheese
1 ½ Tsp of Salt
1 Tsp of Black Pepper
1 Tsp of Minced Chadon Beni
½ Tsp of Cinnamon
1 ¼ Cups of Flour
Ingredients Needed for the Tamarind cream sauce.
1Tsp of Veg Oil
1 Tsp of Minced Garlic
1 Tsp of Minced Pimentos
1 Tsp of Minced Onions
2 Tbsp of Tamarind Sauce or Chutney
1 ½ Cups of Heavy Cream
2 Tbsp of Minced Parsley
Salt and Black Pepper to taste.
Ingredients Needed for the Fish
1 Lb filet of Red Snapper
2 Tsp of Salt
2 Tsp of Black Pepper
1 Tsp of Geera Powder
1 Tsp of Minced Garlic
1 Tsp of Fine Thyme Leaves
1 Small Pk of Plantain Chips
2 Tbsp of Vegetable Oil
1 Tsp of Butter
Ingredients Needed for the Roasted Veg
2 Large Beets
2 Medium Carrots( Peeled )
2 Tsp of Veg Oil
1 Tsp of Salt
Ingredients Needed for the Mango Salsa
1 Ripe Mango
6 Each Purple Grapes
½ Tsp of Salt
½ Tsp of Black Pepper
1 Tsp of Minced Chadon Beni
1 Tsp of Lime Juice
3 Leaves of Lettuce ( Sliced Thinly )
Method
For the Roasted Veg
Preheat oven to 350 Degrees Fahrenheit
Wash and dry beets. In a foil packet place beets and carrots in and drizzle the oil and salt over. Massage gently and fold tightly into a packet by wrapping securely with the foil. Bake for 1 ½ Hour.
Remove from oven and let cool. Peel the beets, and then cut into rough 2 inch cubes. Slice carrots on the bias (slant) one inch thick and place with fish on plate.
For The Dumplings
Wash Potatoes properly, dry them and using a small knife or fork; pierce them to make small slits through it. Massage a little oil over them and rub dust lightly with salt. Place on a tray and bake for 50 minutes to an Hour. Then remove, cut them in halves and scoop the flesh into a medium mixing bowl. Using a potato masher, crush until smooth then add the ricotta cheese, salt, black pepper, salt and chadon beni. Mix to combine. Add the flour a little at a time until the dough comes together and is combined thoroughly. Texture should be that of a soft dough, then dust your work surface light with flour and knead to a ball. Divide into 8 small pieces. Then roll each piece out into a log 1 inch wide and cut also in 1 inch pieces. Light press each dumpling to form a dimple and place on a floured tray to prevent sticking and set aside.
Bring a medium sauce pan of salted water to a boil over high heat. Add two batches of the dumplings to boil and cook for about 5 minutes, texture should be firm but tender to the bite. Using a perforated spoon remove them and place in a bowl and drizzle with a little oil to prevent sticking.
For the Tamarind Cream Sauce
Place a small Medium sauce pan over medium heat, add the oil and sauté the aromatics; garlic, pimentos and onions for 20 seconds. Add the Tamarind sauce and stir. Cook for one minute until tamarind is heated up then add the heavy cream. Stir gently and allow cream to thicken up slightly, maybe 2 minutes. Then add the parsley and season with salt and pepper. Add the portion of two batches to the cream sauce and stir to coat dumplings with sauce while heating through for 1 minute. Remove from heat and serve.
For the Fish
Lay filet of fish on cutting board. Season with salt and black pepper on both sides and the same with the geera. Rub thyme leaves and minced garlic over the fish and lay on board. Wash hands and get ready to make the plantain powder. In a small food processor, place the plantain chips in and pulverize until grounded into powder. Empty the crumbs onto a plate and crush the flesh side of the fish only with the plantain powder. Set aside and place a medium sauté pan over high heat. Add the oil and place the fish inside the hot pan crusted side down. Cook for one minute then turn over to other side. Add the butter to the pan and place pot into the oven to cook at 350 degrees Fahrenheit for 6 – 8 minutes. Remove from oven and serve.
For the Mango Salsa
Peel mango and cut grapes into halves. Cut the faces of the mango and slice into juliennes or long strips. Place both fruits into a small mixing bowl and season with salt, black pepper, lime juice, and chadon beni. Toss to evenly coat. Serve atop the thinly sliced lettuce like a mango salad when eating the fish.
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