Читать книгу Sweet Hands: Island Cooking from Trinidad & Tobago, 3rd edition - Ramin Ganeshram - Страница 26
ОглавлениеIn Trinidad guests are usually treated to the most elaborate dishes a cook can make. As a result, much of the simple and delicious daily fare that is eaten at home is never experienced by the visitor. My good friend Gerard Ramsawak, manager of Pax Guest House in Tunapuna, is a faithful devotee to the notion that the skill of the cook and the quality of the ingredients are most clearly revealed in those dishes that seem most rudimentary—because there is little room for error. Among his favorites are these three egg dishes that are served not just at breakfast, but as a protein-rich meal any other time of the day as well.
SERVES: 4
2 teaspoons canola oil
½ small onion, finely chopped
2 cloves garlic, finely chopped
¼ green Scotch bonnet pepper or other hot chili pepper, finely chopped
1 large tomato, chopped
8 large eggs, beaten
4 leaves shado beni or cilantro, chopped
1 Heat the canola oil in a medium saute pan and add the onion. When the onion is translucent, lower heat to medium-low and add the garlic and chili pepper and fry until garlic is golden brown.
2 Add the tomato and cook for 2 to 3 minutes or until the tomato is almost broken down.
3 Stir in the beaten eggs and allow to cook 1 minute or until the edges begin to set. Using a spatula, gently push in the edges of the eggs toward the middle of the pan and swirl the uncooked eggs onto the pan surface so they may cook too. Sprinkle the eggs with the shado beni and cook 1 minute more. Flip the omelet (it’s ok if it breaks into pieces when flipping) and cook another minute or two. Serve with Sadha Roti (page 176) or Plain Rice (page 160).
SERVES: 4
1 teaspoon canola oil
½ small onion, finely chopped
1 teaspoon butter
2 cloves garlic, finely chopped
¼ green Scotch bonnet pepper or other hot chili pepper, finely chopped
8 large eggs, beaten
1 Heat the canola oil in a medium saute pan and add the onion. When the onion is translucent, add the butter and stir well until butter melts.
2 Lower heat to medium-low and add the garlic and chili pepper and fry until garlic is golden brown.
3 Add the beaten eggs and allow to cook 1 minute or until the edges begin to set. Using a spatula, gently push in the edges of the eggs toward the middle of the pan and swirl the uncooked eggs onto the pan surface and cook 1 minute more. Flip the omelet (it’s ok if the it breaks into pieces when flipping) and continue to cook another minute or two. Serve with Sadha Roti (page 176).
SERVES: 4
2 tablespoons canola oil
1 small onion, chopped
3 cloves garlic, finely chopped
1 tablespoon Trinidad curry powder (page 253)
4 medium yukon gold potatoes, peeled and cut into 1-inch chunks
8 hard-boiled eggs, peeled and sliced in half lengthwise
1 Heat 1 tablespoon of the canola oil in a large, deep fry pan and add the onion. Cook until the onion is translucent, about 2 minutes. Add the garlic and cook for 1 minute more. Stir in the curry powder and fry, stirring constantly, until the curry begins to release its aromas.
2 Add the potatoes and stir well, frying for 1 minute. Add 1 cup of water, mix well, and lower heat and simmer for 15 minutes.
3 While potatoes are cooking, heat another fry pan, preferably non-stick and heat the remaining 1 tablespoon oil. Add the egg halves in a single layer and fry gently until lightly browned on all sides. Remove from the heat.
4 Gently add the egg halves to the potato mixture, being careful not to separate the yolks from the whites. Simmer 10 minutes. Serve with Plain Rice (page 160) or Sadha Roti (page 176).
