Trinidadian Beef Pastelles, Grilled Pineapple, Pepper Coulis

By á-170456

Ingredients

• FILLING:
• 2 tablespoons canola oil
• 3 tablespoons minced garlic
• 3/4 cup finely-chopped white onion
• 2 1/2 pounds ground beef
• 4 teaspoons red wine vinegar
• 1 tablespoon chopped fresh thyme
• 1/4 cup fresh basil chiffonade
• 2 tablespoons capers
• 3/4 cup currants
• 3 tablespoons finely-chopped green olives
• 1/2 cup finely-chopped red peppers
• 2 tablespoons finely-chopped jalapeños
• 1 tablespoon ketchup
• 3 tablespoons maple syrup
• 3 tablespoons chipotle puree
• 1 1/2 teaspoons freshly-ground white pepper
• 2 tablespoons salt
• 1/2 cup chicken stock
• DOUGH:
• 4 cups cornmeal
• 2 tablespoons sugar
• 5 tablespoons salt
• 3 tablespoons butter
• 4 cups 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 red wine vinegar
• 3/4 cup canola oil
• Salt to taste
• Freshly-ground black pepper to taste

Details

Servings 12

Preparation

Step 1

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.