Looks like Santa has brought some seasonal gifts! Here’s a recipe for Trinbago Chicken Pastelles made with our delicious and flavourful Constance Estate Garlic Infused Coconut Oil!
Trinbago Chicken Pastelles??
(Makes 12)
2.5 cups cornmeal
3 cups water, warmed
2oz Marigold Margarine
1/4 cup Constance Estate Garlic Infused Coconut Oil
1.5 tsp salt
1 tsp garlic powder
1 tsp Worcestershire sauce
Filling
6 boneless chicken breasts, seasoned and chopped
1 tbsp brown sugar
1 tbsp tomato paste
1 tbsp Worcestershire sauce
1 small Onion, chopped
3 cloves Garlic, minced
2 large Pimento peppers, minced
1/4 cup fresh herbs (thyme, Chive, celery and chadon beni), chopped
1/4 cup raisins
4 tbsp olives, chopped
2 tbsp capers
Salt and black pepper to taste
N.B- About 4-5 large banana leaves to wrap pastelles in. Prepare them by cutting into 10 inch pieces and submerging each piece into hot water for 30 seconds.
-Firstly, prepare cornmeal dough in a standing mixer or by hand. Begin by combining all ingredients except water. Slowly begin to add water until a smooth soft dough if formed similar in texture to that of play dough.
-Depending on your cornmeal you may or may not use all 3 cups of water. Then portion out dough into 12 equal balls and cover until ready to be filled.
-For the chicken filling in a large pot on medium to high heat add oil and brown sugar. Add prepared chicken along with onions, garlic and pimento, tomato paste and cook for 12- 15 mins or until chicken is fully cooked through. Lastly, add the fresh herbs.
-Transfer chicken into a food processor and blend until mixture is finely chopped. Then transfer mixture into a bowl and incorporate, raisins, olive and capers, mix well.
-Place a cornmeal dough ball onto a piece of prepared banana leaf greased with a little Constance estate garlic infused coconut oil and place under a pastelle press and flatten into a 6-7 inch circle, place a spoonful of filling, fold and wrap the pastelle into a rectangle. Place pastelles in a steamer and steam for 25mins.