Becoming a Trini Chef: My One-Day Caribbean Cooking Challenge
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Becoming a Trini Chef: My One-Day Caribbean Cooking Challenge
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Trini Cheese Paste Recipe by Chef Jeremy Lovell Yield - 6 Servings. Cook Time – Approx. 30 minutes. Prep Time: 15 minutes. Ingredients:  New Zealand Cheddar Cheese – 4 cups (grated)  Red Onion – 1 medium (finely chopped)  Garlic – 4 tbsp – (finely chopped)  Chive – 1 tbsp – (finely chopped)  Pimento – 4 tbsp – (finely chopped)  Chadon Beni – 3 tbsp – (finely chopped)  Brown Sugar – to taste  Salt – to taste  Black Pepper – 1 tsp  Mustard – 1 tbsp  Mayonnaise – 6 tbsp Method:  Add all
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Arlene shows Natalie how she prepares her delicious Corn Pie without using the stove top. You will need 2 cups Corn Meal 1 cup Whole Kernel Corn 2 cups Cream of Corn 1 ½ cups Evaporated Milk 2 cups ½ cup Cheddar Cheese (separated) 1 cup Carrots (shredded) 2 tbsp Pimento (chopped finely) 1 tbsp Garlic (minced) 1 tsp Black Pepper Salt to taste How To 1. Grease a baking dish and set aside. 2. Preheat oven to 350 degrees F. 3. In a large bowl, add all ingredients except ½ cup cheese and combine. 4.
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🇹🇹 Mango Chutney Recipe by Chef Shaun We make and enjoy a lot of chutneys in T&T, and with mango so readily abundant, it was a no-brainer. We typically use this as a condiment for pholourie, saheena, and many other Indian-inspired snack-sized foods. Yield – 24 to 32 oz Ingredients Rose Mango - 5 Full (peeled, core removed, cubed) Water - 1/2 cup Granulated Sugar - 1/3 cup to 1/2 cup Chadon Beni/Culantro – 6 leaves / 1/8 cup Garlic - 10 whole cloves Hot Pepper – 1 tsp or to taste Salt - 1 tbsp
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