Meals

Trinidad Doubles with Salad

With a curried chickpea filling, light and airy fried dough and a homemade Scotch bonnet hot sauce, these Trinidadian sandwiches will win rave reviews at any feast.

Equipment

  • spoons
  • whisk or fork
  • 2 large skillets
  • slotted spoon
  • blender
  • thermometer

Ingredients

  • DOUBLES DOUGH
  • 2/3 cup (150 mL) warm milk
  • 1 tsp (5 mL) active dry yeast
  • 1/2 tsp (2 mL) granulated sugar
  • 2 cups (500 mL) all-purpose flour
  • 1 tsp (5 mL) ground turmeric
  • 1/2 tsp (2 mL) salt
  • Vegetable oil, for frying
  • FILLING
  • 2 tbsp (30 mL) butter
  • 1 large onion, chopped
  • 1 carrot, chopped
  • 1 stalk celery, chopped
  • 3 cloves garlic, minced
  • 1 tbsp (15 mL) minced fresh ginger
  • 1 tbsp (15 mL) curry powder
  • 1 tsp (5 mL) each ground cumin and coriander
  • 1 tsp (5 mL) pepper
  • 1/2 tsp (2 mL) salt
  • 1 can (540 mL) chickpeas, drained and rinsed
  • 1/2 cup (125 mL) frozen peas
  • 1 tbsp (15 mL) lime juice
  • 2 tbsp (30 mL) finely chopped fresh cilantro
  • SCOTCH BONNET SAUCE
  • 1/2 cup (125 mL) chopped pineapple
  • 2 Scotch bonnet peppers
  • 2 green onions, chopped
  • 2 cloves garlic
  • 1 piece fresh ginger (about 1-inch/2.5 cm piece)
  • 3 tbsp (45 mL) lime juice
  • 1 tbsp (15 mL) brown sugar
  • 1/2 tsp (2 mL) salt
  • SALAD
  • 1/4 cup (60 mL) olive oil
  • 1/4 cup (60 mL) lime juice
  • 2 tbsp (30 mL) honey
  • 2 tsp (10 mL) grainy mustard
  • 2 cloves garlic, minced
  • 1 tsp (5 mL) salt
  • 6 cups (1.5 L) arugula
  • 1 cup (250 mL) shredded carrots
  • 6 radishes, sliced

Directions

  1. Doubles Dough: Stir together milk, yeast and sugar. Let stand for 8 to 10 minutes or until foamy. In separate bowl, whisk together flour, turmeric and salt; stir in yeast mixture until shaggy dough starts to form. Turn out onto lightly floured work surface; knead until dough is smooth and firm. Cover with damp cloth and let rise for 1 hour.
  2. Filling: Meanwhile, melt butter in large skillet set over medium heat; cook onion, carrot, celery, garlic and ginger for 3 to 5 minutes or until softened. Stir in curry powder, cumin, coriander, pepper and salt; cook for 1 to 2 minutes or until fragrant. Stir in chickpeas; cook for 1 to 2 minutes or until well coated. 
  3. Stir in 1 cup (250 mL) water and bring to boil. Cook for 25 to 30 minutes or until chickpeas are very tender and sauce is thickened. Stir in peas; cook for 2 to 3 minutes. Stir in lime juice and cilantro. Keep warm.
  4. Scotch Bonnet Sauce: In blender, purée pineapple, Scotch bonnet peppers, green onions, garlic, ginger, lime juice, brown sugar and salt until smooth; set aside. 
  5. Punch down dough. Let stand for 10 to 15 minutes. Divide dough into 16 portions. Roll out each portion into 5-inch (13 cm) round. 
  6. Pour enough oil to come 3 inches (8 cm) up side of large high-sided skillet; heat over medium heat until instant-read thermometer reads 375˚F (190˚C). Cook buns, in batches, for 20 to 30 seconds on each side or until golden and puffed. Transfer to paper towel–lined plate. 
  7. Salad: In large bowl, whisk together oil, lime juice, honey, mustard, garlic and salt; add arugula, carrots and radishes, tossing until well combined. Serve doubles with filling, hot sauce, salad and glasses of milk.

Tip: For a thicker sauce, purée half of the filling mixture in blender until smooth. Return to skillet and bring back to a simmer; cook until heated through.


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