Aloo Pie (Trinidad)

Description
Ingredients

* 2 Cups Flour
* 1/4 Teaspoon Salt
* 1 Teaspoon Baking Powder
* 1 Cup Water
* Olive Oil
* 4 Cups Water
* 1/2 Teaspoon Salt
* 1 Pound Potato -- peeled and cubed
* 1 Small Onion -- finely chopped
* 2 Cloves Garlic -- finely chopped
* 1 Large Green Onion -- finely chopped
* 2 Teaspoons Cumin
* 1/4 Teaspoon Garam Masala
* 1 Large Jalapeno -- finely chopped
* Salt And Pepper -- to taste
* Oil -- for deep frying

Directions Combine flour, salt and baking powder in a bowl. Add enough water to form a dough and knead. Rub a little oil over dough and let rest while preparing filling. Bring water to a boil. Add salt and potatoes. Boil until tender. Drain. While still hot, mash with onion, garlic, green onion, cumin, masala, jalapeno, salt and pepper. Divide dough into 6 parts and knead for 1 minute to form a smooth ball. Let rest 5 minutes. Heat oil in saucepan. Roll out 1 portion of dough on a floured surface into a circle 5 inches in diameter. Spoon 2 tablespoons of filling in the middle and fold into a semicircle. Seal and deep fry until golden on all sides. Drain and serve.

Baked Onion Chicken Thighs with Umeboshi and Shiso

Ingredients:

6 tablespoons extra virgin olive oil, plus additional for the baking dish
1 large onion, minced
sea salt
fresh coarsely ground black pepper
10 umeboshi, pitted
20 shiso leaves, chopped, 1 tablespoon reserved
splash of sake
1 pound (450g) boneless, skinless chicken thighs

Serves 2 or 3


Umeboshi (Japanese pickled plums) and shiso is a natural and traditional combination in Japan (especially in sushi), but the sauteed onions blended into the mixture give it a new and satisfying depth that permeates the chicken. Wonderful with hot rice, miso soup, and a small flask of chilled sake.

Directions
Preheat the oven to 400F (200C). In a heavy skillet over high heat, heat 3 tablespoons of the olive oil, add the onion, and liberally salt and pepper. Saute until soft, about 5 minutes.

Place the onion in the blender and add the umeboshi, shiso, and 1 tablespoon of the olive oil, and blend (also add as much sake as the blender needs to do its work). Reserve about 3 tablespoons of this mixture in a small bowl.

In the same skillet, heat up the 2 remaining tablespoons of oil over maximum heat and fry the chicken until brown spots begin to appear. Transfer the chicken and the blended onion mixture to a large bowl and mix.

Apply or spray some olive oil to a baking dish, transfer the chicken to it, and bake until golden, about 30 minutes. Remove the chicken, mix the reserved sauce through it, and return it to the oven for another few minutes before serving.

Serve on a warm plate, topped off with the chopped shiso.

Buri no Teriyaki

Ingredients: (for 4 servings)

4 pieces of buri, Marinating sauce (tare): 1/2 cup soy sauce,1/2 cup mirin, 1/2 cup daikon oroshi (grated raddish).





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Preparation:

Wash fish. Pat dry.
Mix Soy sauce and mirin. Marinate buri for 1 hour.
Make tare sauce. Mix ingredients, boil, turn off heat.
How to make:

Remove buri, drain excess liquid.
Place fish skin side up on cutting board to keep flat. Skew sticks lengthwise into both sides of fish.
Pre-heat broiling net to prevent sticking.
Grill skin side down 1 minute on a medium fire.when cooked, turn over using skewers.
Cook other side Brush on tare sauce about 3 times each side.
Remove skewers. Place buri skin side down on plates.
Add daikon oroshi.
oven cooking: Place buri on grill. Brush tare sauce both sides Do not turn over.

skewering buri