Trinidadian Beef Pastelles, Grilled Pineapple, Pepper Coulis

Recipe Ingredients

		Filling
2 tablespoons	30ml	Canola oil
3 tablespoons	45ml	Minced garlic
3/4 cup	46g / 1.6oz	Finely-chopped white onion
2 1/2 lbs	1135g / 40oz	Ground beef
4 teaspoons	20ml	Red wine vinegar
1 tablespoon	15ml	Chopped fresh thyme
1/4 cup	59ml	Fresh basil chiffonade
2 tablespoons	30ml	Capers
3/4 cup	46g / 1.6oz	Currants
3 tablespoons	45ml	Finely-chopped green olives
1/2 cup	73g / 2.6oz	Finely-chopped red peppers
2 tablespoons	30ml	Finely-chopped jalapeños
1 tablespoon	15ml	Ketchup
3 tablespoons	45ml	Maple syrup
3 tablespoons	45ml	Chipotle puree
1 1/2 teaspoons	7.5ml	Freshly-ground white pepper
2 tablespoons	30ml	Salt
1/2 cup	118ml	Chicken stock
		Dough
4 cups	250g / 8.8oz	Cornmeal
2 tablespoons	30ml	Sugar
5 tablespoons	75ml	Salt
3 tablespoons	45ml	Butter
4 cups	948ml	Boiling water
		Assembly
4		Banana leaves
		Grilled pineapple wedges - for accompaniment
		Roasted Red Pepper Coulis
2		Red peppers - roasted, and
		Skin, ribs, and seeds removed
1/4 cup	59ml	Red wine vinegar
3/4 cup	177ml	Canola oil
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

In a large saute pan, heat the oil and cook garlic and onions until soft and translucent. Add beef and cook until meat is browned. Add remaining ingredients and cook for 20 minutes.

Put cornmeal, sugar, salt, and butter in medium mixing bowl and pour over enough boiling water to make mixture moist enough to spread.

To assemble Pastelles: Preheat oven to 350 degrees.

Cut washed and dried banana leaves into 8-inch squares. Lightly oil each square. Spread 1 tablespoon of corn dough in center of leaf. Top with 2 tablespoons of filling. Fold banana leaves and close in envelope style.

Steam filled leaves for 1 hour on a rack-lined baking sheet with water coming half way up sides; maintain the water level. Garnish with grilled pineapple wedges and Roasted Red Pepper Coulis.

For the Roasted Red Pepper Coulis: Puree and emulsify the coulis.

This recipe yields 12 to 14 pastelles; 4 to 6 servings.

Source:
MELTING POT with Tanya Holland - (Show # MP-1C10) - from the TV FOOD NETWORK

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