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Yield: 14 – 16

INGREDIENTS

1 cup red lentils
2 cups water
½ cup couscous
1 teaspoon table salt
2 teaspoons fresh lime or lemon juice
1/3 cup Canola or other neutral tasting oil, plus extra is needed
1 tablespoon tomato paste
1 cup finely minced onion
1 tablespoon minced garlic
Minced hot pepper to taste
¼ cup chopped cilantro, divided
1 heaped teaspoon ground cumin
2 stalks green onions thinly sliced – white and green parts
14 – 16 curly lettuce leaves

DIRECTIONS

1. Wash and drain lentils. Add to saucepot along with water and bring to a boil until the lentils are cooked and most of the water is absorbed. Remove from heat and add couscous, salt and lemon juice; stir to mix, cover and set aside.
2. Add oil to a pan and place on medium low heat. Add tomato paste and sauté for 1 minute. Then add onions, garlic, hot pepper and half of the cilantro and cumin. You want everything to cook on low heat and not develop a colour; the ingredients should be cooked softly.
3. Remove sautéed aromatics from heat and stir in green onions and remaining cilantro.
4. Add the sautéed mixture to the lentils and couscous and mix well to incorporate.
5. Taking about 3 - 4 tablespoons of the mixture at a time, form into kofta – form into a ball and then gently roll lengthways.
6. Serve as is or wrapped in lettuce leaves.

Published in Recipes

INGREDIENTS

½ pound carrots

1 – 2 tablespoons chopped cilantro/coriander

1/3 cup dressing (recipe follows)

DRESSING

½ cup distilled vinegar

½ cup granulated sugar

½ teaspoon salt

DIRECTIONS

For dressing:

  1. Add all ingredients to a saucepot and place on medium heat. Stir with a wooden spoon to dissolve the sugar and salt.

  2. Bring the mixture to a boil and then remove from heat and let cool completely.

For pickle:

  1. Peel carrots and cut into fine long strips (julienned)

  2. Add carrots to a bowl along with cilantro.

  3. Pour 1/3 cup of dressing over the carrots and toss to coat and mix.

  4. Set aside and toss a few more times until ready to serve.

NOTES

  • You’ll have more dressing than you need, store the remainder in an airtight container in the fridge for another use

  • Pickle can be made days ahead, stored in an airtight container, refrigerated

  • The dressing can be used as well for carrots and cucumbers

Published in Recipes

INGREDIENTS

3 large bell peppers (green, red, yellow)
1/3 cup dressing (recipe follows)

DRESSING

½ cup distilled vinegar
½ cup granulated sugar
½ teaspoon salt

DIRECTIONS

For dressing:

1. Add all ingredients to a saucepot and place on medium heat. Stir with a wooden spoon to dissolve the sugar and salt.
2. Bring the mixture to a boil and then remove from heat and let cool completely.

For pickle:

1. Cut peppers in half and remove the stem and seeds. Slice lengthways into strips.
2. Add sliced peppers to bowl, pour 1/3 cup dressing and toss thoroughly using spoon and fork. Set aside tossing a few more times until ready to serve.

NOTES

You’ll have more dressing than you need, store the remainder in an airtight container in the fridge for another use
Pickle can be made days ahead, stored in an airtight container, refrigerated
The dressing can be used as well for carrots and cucumbers

Published in Recipes

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