Taste of the World Episode 1 (CUBA)
Our Tastebuds take us around the World without actually leaving the shores of Trinidad & Tobago. Chef Abi @abi_and_u and Rodey @rodey_blumoonpro must pass the "Lighthouse" to get all their ingredients at S&S Persad, and Xtra Foods to prepare these international cuisines, and it is not without humor and minimal chaos :)
The delicacy duo visit many prime touristic locations as they bring you along on this ride, before taking you to Cuba, South Africa, Italy, India, England, Japan, Thailand and France.
Here are the recipes for Stuffed Cheese Yuca Balls, Ropa Vieja, and Flan
CHEESE STUFFED FRIED YUCA BALLS
1 pound Yuca grated
1/4 cup vegetable oil - LOTUS
1 egg
1 tsp anise seed
Pinch of salt
1/2 tsp sugar
1 tbsp PRESIDENT BUTTER softened
1 cup ENGLISH CHEDDAR CHEESE cubed
DRESSING
1/2 cup Cilantro or chado beni chopped
1 tsp mayonnaise
2 cloves garlic
2 tbsp lime juice
1 tbsp olive oil
1 tbsp apple cider vinegar
Pinch salt
Grate the yuca on the smallest side of grater. In a bowl, combine the yuca, butter, egg, anise seed, salt and sugar, use a wooden spoon to combine. Scoop 1 tbsp of yuca into your hands and flatten, add piece of cube cheese and cover with yuca into a ball and fry in vegetable oil. Combine cilantro, mayonnaise, garlic, lime juice, olive oil, vinegar, salt and blend. Serve at the side.
ROPA VIEJA
3 pounds chuck steak or chuck roast
2 tbsp olive oil
2 large onions chopped
2 red bell peppers chopped - GARDEN FOODS - FAJITA MEDLEY
2 tbsp sea salt
10 garlic cloves finely grated
1/2 cup dry white wine - BAREFOOT
4 tbsp paprika
1 tbsp dried oregano
2 tbsp ground cumin
bouillon cube - MAGGI
1 tsp black pepper
1/2 tsp cayenne pepper
1 can whole peeled tomatoes
2 bay leaves
3/4 cup spanish olives halved
2 tsp white vinegar
1 cup white rice
2 ripe plantains
Pat roast dry with paper towel. Cook meat in a large heatproof pot over med-high until browned on all sides 5-7 mins. Remove from pot, cook in the same pot onions, bell peppers, stirring occasionally until soften and brown 12 mins. Add in garlic stirring until golden brown, stir in wine cooking until evaporated. Sprinkle in oregano, cumin, black pepper, cayenne and cook until fragrant. Add in tomatoes and break up until cooked and reduced by half. Place roast into tomato mixture and place bay leaves on either side. Cover and transfer to oven cook for 1hrs.- 2hrs. until tender and meat can be easily shredded. Use a potato masher or 2 forks to shred the meat, incorporate into sauce, add in olives and vinegar. Serve with white rice and maduros/plantains.
FLAN
3/4 cup white granulated sugar
12 oz can evaporated milk- NESTLE
14 oz can condensed milk -NESTLE
4 large eggs
1 tsp vanilla extract
For caramel
Over low-med heat, add white granulated sugar to a thick bottomed pan. Shake gently when it looks like amber, move around until well coated. Let it cool to room temperature.
Preheat oven to 200F
Put eggs, condensed milk, evaporated milk, and vanilla in a blender. Blend for 1 m
The delicacy duo visit many prime touristic locations as they bring you along on this ride, before taking you to Cuba, South Africa, Italy, India, England, Japan, Thailand and France.
Here are the recipes for Stuffed Cheese Yuca Balls, Ropa Vieja, and Flan
CHEESE STUFFED FRIED YUCA BALLS
1 pound Yuca grated
1/4 cup vegetable oil - LOTUS
1 egg
1 tsp anise seed
Pinch of salt
1/2 tsp sugar
1 tbsp PRESIDENT BUTTER softened
1 cup ENGLISH CHEDDAR CHEESE cubed
DRESSING
1/2 cup Cilantro or chado beni chopped
1 tsp mayonnaise
2 cloves garlic
2 tbsp lime juice
1 tbsp olive oil
1 tbsp apple cider vinegar
Pinch salt
Grate the yuca on the smallest side of grater. In a bowl, combine the yuca, butter, egg, anise seed, salt and sugar, use a wooden spoon to combine. Scoop 1 tbsp of yuca into your hands and flatten, add piece of cube cheese and cover with yuca into a ball and fry in vegetable oil. Combine cilantro, mayonnaise, garlic, lime juice, olive oil, vinegar, salt and blend. Serve at the side.
ROPA VIEJA
3 pounds chuck steak or chuck roast
2 tbsp olive oil
2 large onions chopped
2 red bell peppers chopped - GARDEN FOODS - FAJITA MEDLEY
2 tbsp sea salt
10 garlic cloves finely grated
1/2 cup dry white wine - BAREFOOT
4 tbsp paprika
1 tbsp dried oregano
2 tbsp ground cumin
bouillon cube - MAGGI
1 tsp black pepper
1/2 tsp cayenne pepper
1 can whole peeled tomatoes
2 bay leaves
3/4 cup spanish olives halved
2 tsp white vinegar
1 cup white rice
2 ripe plantains
Pat roast dry with paper towel. Cook meat in a large heatproof pot over med-high until browned on all sides 5-7 mins. Remove from pot, cook in the same pot onions, bell peppers, stirring occasionally until soften and brown 12 mins. Add in garlic stirring until golden brown, stir in wine cooking until evaporated. Sprinkle in oregano, cumin, black pepper, cayenne and cook until fragrant. Add in tomatoes and break up until cooked and reduced by half. Place roast into tomato mixture and place bay leaves on either side. Cover and transfer to oven cook for 1hrs.- 2hrs. until tender and meat can be easily shredded. Use a potato masher or 2 forks to shred the meat, incorporate into sauce, add in olives and vinegar. Serve with white rice and maduros/plantains.
FLAN
3/4 cup white granulated sugar
12 oz can evaporated milk- NESTLE
14 oz can condensed milk -NESTLE
4 large eggs
1 tsp vanilla extract
For caramel
Over low-med heat, add white granulated sugar to a thick bottomed pan. Shake gently when it looks like amber, move around until well coated. Let it cool to room temperature.
Preheat oven to 200F
Put eggs, condensed milk, evaporated milk, and vanilla in a blender. Blend for 1 m