sift the flour and salt. cut the butter and shortening into small pieces, add the flour along with the cold water. work in the flour until the mixture resembles breadcrumbs.
form the mixture into a ball, wrap and leave in fridge for 30 minutes. while the pastry is setting in the fridge, cut out the meat from the coconut and grate it to use for filling.
roll the pastry into a thin layer and cut about 16 circles from it. form a casing with each pastry circle by crimping the edge. place the casings on a greased tray and partially bake in the oven at 350˚ for 15 minutes.
place the grated coconut, sugar, nutmeg, and water in a sauce pan and cook gently for about 15 minutes. add the butter and cook for 5 more minutes.
fill each of the shells with filling and bake for 15 more minutes.
4 cups flour
2 teaspoons salt
3 1/2 oz. butter
2 1/2 oz. shortening
1 cup cold water
2 large coconuts
2 cups brown sugar
1/2 tsp grated nutmeg
2 tbsp water
1/2 tbsp butter
3 1/2 lb chicken breasts
6 sliced scotch bonnet peppers
2 tbsp thyme
2 tbsp ground allspice
8 cloves garlic, finely chopped
3 medium onions, finely chopped
2 tbsp sugar
2 tbsp salt
2 tsp ground black pepper
1-2 tsp ground cinnamon (to taste)
1-2 tsp nutmeg (to taste)
1-2 tsp ginger (to taste)
1/2 cup olive oil
1/2 cup soy sauce
juice of one lime
1 cup orange juice
1 cup white vinegar
chop the onions, garlic, and peppers. blend all of the ingredients in a blender to make jerk sauce. rub the sauce into the meat, saving some for basting, dipping later, and the salad.
leave the chicken in the fridge to marinade overnight.
grill the meat slowly until cooked, turning regularly. baste with some of the remaining marinade while cooking.
2 packets yeast
1 tsp sugar
1/4 cup warm water
1 cup warm milk
1 tsp salt
3 1/2 cups white flour
1/2 cup melted butter
mix the yeast, sugar, and water together. beat the egg and stir into the mixture. stir in milk and salt. stir in 2 cups of the flour.
slowly add more flour, stop when the mixture becomes stiff. knead dough until it is smooth... this should take about ten minutes.
transfer the dough to a clean bowl and add some of the melted butter. roll dough around until completely coated in butter. cover with a damp towel for one hour to let rise. preheat oven to 425˚.
divide the dough into 10 pieces and roll each piece into a circle, about 1/4 inch thick. brush the dough with melted butter then fold in half.
place folded pieces on a well greased sheet and place on the bottom rack of the oven. bake until golden brown... should take about 15 minutes.
BANGERS + MASH
2 lbs yukon gold potatoes
1 tsp salt, plus more to taste
4 tbsp butter
3/4 to 1 cup whole milk
8 banger sausages
1 tbsp oil
1/2 cup beef broth
Add your potatoes to a large pot filled with enough water to cover them by at least 1 inch. Add salt to the water and then bring to a boil. Cook until the potatoes are tender enough that they can be pierced with a fork. This should take about 15 minutes, after that, drain well.
Mash the drained potatoes using a potato masher. Stir in the butter and cream. Season with additional salt and pepper to taste.
Heat 1 tablespoon of oil in a large skillet over medium heat. Add the sausages and beef broth. Cover with a lid set slightly askew so that some of the steam can escape.
If the sausages are raw- cook for about 15-20 minutes until the sausages are cooked through, internal temperature 145˚
Remove the lid occasionally to turn the sausages so they can brown on all sides. Transfer them to a plate and keep warm.
In the same skillet over medium heat, heat the oil and butter. Add in the sliced onion and then sprinkle with sugar and 1/4 teaspoon of salt.
Cook, stirring frequently until the onions are softened and start to caramelize and brown. This should take about 15-20 minutes. If it seems to be going faster, then you need to decrease the temperature of the stovetop.
Add in the garlic and thyme. Continue to cook and stir for another minute. In a bowl or liquid measuring cup, whisk the beef broth and cornstarch together, then add it to the pan with the onions, along with the balsamic vinegar, scraping up any browned bits from the bottom of the pan.
Let the onion gravy come to a simmer. Reduce heat to medium-low and simmer for 3-5 minutes, stirring frequently, until the gravy has thickened. Taste and season with additional salt and pepper, as needed. Return the sausages to the pan with the gravy to make sure they are hot.
1 tbsp oil
t tbsp butter
1 large onion, sliced thin
1/2 tsp salt
2 cloves garlic, minced
1/4 tsp dried thyme
2 cups beef broth
1 tbsp cornstartch
2 tsp balsamic vinegar
1/4 tsp black pepper
whiskey caramel sauce
1 1/2 cups sugar
2/3 cup water
1/4 cup butter, cubed
2 ounces cream cheese, cubed
1/4 cup Irish Whiskey
1/4 cup milk
WHISKEY CARAMEL SAUCE
Combine sugar and water in a small saucepan over medium-high heat. Stir until the sugar completely dissolves.
Stop stirring and allow to simmer until mixture is golden (about 17 minutes). Do not stir. Remove from heat.
Carefully add butter and cream cheese, whisking constantly until all clumps are dissolved. Mixture will be very hot and can bubble up during this time.
Stir in whiskey and milk. Mixture will bubble a bit at this step as well. Set aside.
Preheat oven to 350°F.
Spray with casserole dish or ramekins with nonstick spray.
Combine milk, sugar, vanilla extract, evaporated milk, eggs, and 2/3 cup whiskey caramel sauce in a large bowl. Stir well with a whisk.
Add bread cubes, using a spatula to push down and make sure each piece of bread is coated. Let soak for a few minutes.
Pour mixture into baking dish, add raisons or chocolate chips, and bake for 35 minutes or until set.
10 cups cubed French bread
(cut into 1/2 inch cubes)
1/2 cup raisins or chocolate chips
3/4 cup Irish Whiskey Caramel Sauce
3/4 cup heavy cream
1 cup sugar
3/4 tablespoon vanilla extract
1 (12 ounce) can evaporated milk
2 eggs, lightly beaten
cinnamon sugar to taste
BANGERS + MASH
WITH WHISKEY CARAMEL SAUCE
green tea bags
lime wedges for garnish
add milk, sugar, salt, yeast, egg, butter, and flour into a bowl. mix everything together to form a shaggy mass of dough. knead dough until it is soft, smooth, and elastic.
divide the dough into 10 equal pieces. roll each portion into a ball and flatten into a disk with a thicker center. place frozen cube of butter into center, and wrap dough around it and roll back into a ball. place each ball on a cookie sheet and cover for 90 minutes to allow time to rise.
after rolls have risen, pipe topping in a tight spiral on the top 1/3 of the roll. the topping will melt and perfectly cover the rolls while baking.
bake rolls at 350˚ for 18-20 minutes.
2 21/2 cups flour
1/2 cup + 2 tbsp milk
4 tbsp butter, softened
3 tbsp butter (frozen works well)
1 1/2 tsp yeast
3 tbsp sugar
3/4 tsp salt
5 tbsp sugar
4 tbsp butter, softened
1/2 cup flour
pinch of salt
1 tbsp cocoa powder
6 cups chicken broth
3 boneless chicken breasts
1/2 onion, thin slices
2 scallions, chopped
1 tbs ginger paste
1/4 cup fish sauce
2 tbsp sugar
1/2 tsp cloves
1 tsp cardamom
2 tbsp coriander seeds
1 tbsp salt
thinly sliced onion
mung bean sprouts
soft boiled egg
LIME ICED TEA
pour broth and add chicken breasts, onions slices, ginger, and scallions into large stockpot and put over low heat.
now toast the spices in a dry pan over medium low heat for about 3 minutes, until fragrant. place spices in a cheese cloth and tie closed with a string and drop into broth.
add fish sauce, sugar, and salt to now simmering broth.
let simmer for 4 hours, and prep garnishes. follow instructions on noodle package, and serve with broth and garnishes.
use a mixer to cream together butter, sugar, egg, flour, salt, cocoa powder, don't whip.
scoop into a piping bag or ziplock bag to pipe onto top of proofed roll.
LIME ICED TEA
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