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
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.
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.
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.
Scotch Bonnet Sauce: In blender, purée pineapple, Scotch bonnet peppers, green onions, garlic, ginger, lime juice, brown sugar and salt until smooth; set aside.
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.
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.
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.
This easy and delicious snack is the perfect balance of sweet, savoury, and cheesy goodness. The ultimate snack for any time of day. Recipe created by Chef Ned Bell.
Fuel up for your next activity with this simple yet delicious meal-on-the-go. Once you have your oatmeal base, you can easily adjust the toppings and sweetener to taste and enjoy a delicious, satisfying boost anytime. Recipe created by Chef Ned Bell.