18 Times Independence Magazine
guyanatimesgy.com
may 2015
Celebrating 49 Years Of Independence
Independence Day Recipes
Ingredients Ingredients 12 oz. Corned Beef 2 whole scallion, finely chopped ½ onion, chopped 4 cloves garlic, minced 10 sprigs thyme leaves removed and
chopped ¼ tsp. black pepper 1 tsp. parsley, finely chopped 1 tbsp. canola oil + enough to fry bake 1 tbsp. butter 1 float bake recipe
Method
Make the dough for the bake, then set it aside to rise. Meanwhile place a large frying pan on the stove over medium heat. Add oil and butter. When butter has melted add onion and sauté until soft, for about 3 minutes. Add garlic and thyme and cook for an additional 30 seconds, stirring frequently. Add corned beef and using a large spoon, break into smaller pieces. Add scallion and pepper and cook for 5 minutes, stirring occasionally. Set aside to cool. At this point the dough should be ready. Now on a floured surface, roll the dough to ½ inch thickness and cut with a 5 inch round cutter. A drinking glass will also do the trick. Place the circle of dough in you palm then take a spoonful of the cooled corned beef and place it in the middle. Pinch the edges of the dough to form a seal around the corned beef mixture, forming a ball. Place on a floured surface
and flatten gently with you palm. Do this slowly to ensure that the stuffing doesn’t burst through the dough. Place a deep saucepan over a medium fire. When oil is hot, carefully place bake into the oil and fry until golden brown, flipping once to brown both sides. Remove from oil with a slotted spoon and place on a plate lined with paper towel to drain and cool. Serve warm.(All photos and recipes from jehancancook.com)
3 cups all-purpose flour 1 tbsp. baking powder
1/3 cup sugar 4 tbsp. butter pinch of salt about 1 cup water*
Method
Mix flour, baking powder, salt and sugar together in a bowl. With a fork, or using your hand (quick method) rub butter into flour mixture. Add water to make a firm dough, but not stiff. Dough should be easy to roll. Let dough sit, covered for at least half an hour. Roll dough to about 1/2 inch in thickness and cut with a biscuit cutter. Heat about 3 inches of oil on a medium fire. Fry dough until golden brown, flipping once. Best when served hot.
Ingredients 3 cloves garlic, minced 1 medium onion, chopped 2 scallion, chopped 1/2 tsp. red pepper flakes 1 14 oz. can of coconut cream 10 sprigs thyme
1 tbsp. oil about 1/2 lb. cassava, cut into 3-inch pieces 2 white sweet potato, cut into 3-inch pieces 2 green plantain, cut into 2-inch pieces 1 lb. salted codfish, soaked overnight 3 cups water
Method
Ingredients 2 cups flour 2/3 cup margarine 3 tbsp. cold water 2 cup grated cheddar cheese
Method
To make pastry, mix margarine into flour until well combined. Add 3 tbsp. of cold water and combine until the flour forms a dough. Chill for at least half an hour. Mix cheese, garlic powder, onion powder, chilli powder and mustard to make the filling. Set aside. Roll pastry until thin. About 1/8 of an inch in thickness. Cut into 4 by 4 squares. Roll each square out just a little bit more. Divide the cheese filling evenly and spread
In a large stockpot, heat oil. Add onion sautéed for 4 minutes, add garlic and cook for 1 minute. Add coconut milk, water, thyme, scallion, pepper and bring to a boil. Break salt fish into chunks and add to pot. Add cassava, sweet potato and plantains, cook for 20 mins, and remove sweet potato. Continue to cook cassava and plantain for 15-20 minutes or until tender, add dumpling. Cover the pot and cook for 10 minutes. Do not open the pot or the dumplings will fall. Turn heat off, Remove dumpling from metemgee. Serve metemgee with dumplings.
2 tsp. garlic powder 2 tsp. onion powder 1 tsp.chilli powder 1 tbsp. mustard 1 egg yolk 1 tbsp. water
on each square of pastry leaving a 1/2 inch border. Mix egg with 1 tbsp. of water to make an egg wash. Brush the edges of the pastry with egg wash. Take one end of the pastry and roll over filling until you reach the other end. Seal. Using a fork press both ends to seal. Place on an ungreased cookie sheet seam side down and brush with egg wash. Bake at 375 degrees for 20 mins until golden brown.
Ingredients
1 1/3 cup all-purpose flour 2/3 cup self-rising flour
Method
1/4 sugar 1/2 cup milk pinch salt
In a bowl mix all-purpose flour, self-rising flour, sugar and salt together. Add milk and mix well. Pinch off a enough dough to fit into your palm and roll to form an oblong shape. Repeat until all dough is used up. Set aside. Place into metemgee in the last 10 minutes of cooking.