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©2019 FOODIE NATION LIMITED TRINIDAD & TOBAGO 

Smoked Herring stuffed Roast Bakes Recipe

April 3, 2017

YIELD: 12 Bakes

 

*FC: Finely Chopped

 

SMOKED HERRING

INGREDIENTS 

 

Smoked Herring (boneless & skinless) - 3/4 lb

Onion - 1/2 Cup Diced

Garlic - 3 FC

Chive - 1 Sprig FC

Chadon Beni - 1 Leaf FC

Pimento - 3 FC

Hot Pepper - (To Taste) FC

Tomato - 1 Cup Diced

Olive Oil - 2 oz

 

METHOD

  1. Boil smoked herring for 10 minutes.

  2. Strain, shred and set aside herring.

  3. Heat saute pan over low to medium.

  4. Add olive oil.

  5. Add onion, garlic, chive, chadon beni, pimento and hot pepper and mix well.

  6. Cover and let cook for 2 minutes.

  7. Mix in tomatoes, cover and let cook for another 2 minutes.

  8. Remove cover and gently mash tomatoes.

  9. Add herring and mix well.

  10. Taste for salt.

  11. Set aside.

ROAST BAKE INGREDIENTS 

 

Flour - 4 Cups (sifted)

Baking Powder - 1 1/2 Tbsp

Salt - 1 1/2 Tsp

Brown Sugar - 1 1/2 Tbsp

Margarine - 3 Tbsp

Coconut Milk - 8 fl oz

 

METHOD

  1. Sift flour into bowl.

  2. Add baking powder, salt, and brown sugar.

  3. Cut in margarine.

  4. Add coconut milk and knead for 8-10 minutes.

  5. Place in bowl, cover with a damp cloth and let rest for a minimum of 2 hours.

  6. Divide dough into 12 balls.

  7. Using your hand or a rolling pin; roll dough into a circle 4 inches in diameter.

  8. Fill each one with 1 tbsp of smoked herring.

  9. Close balls by pinching the ends of dough together tightly.

  10. Gently flatten balls into round discs about 1/2 inch in thickness.

  11. Place on greased baking sheet, cover with a damp cloth and let rest for 30 minutes.

  12. Bake at 350°F for 20 minutes.

  13. Let cool before serving.​

 

 

 

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