Participants: Paula Eakins (Host), Curtis Eakins
Series Code: AL
Program Code: AL00172B
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00:01 Now we have already gotten the curried
00:05 chickpeas and potatoes done, we've got our 00:07 meat in there and everything and we have 00:09 now a soft shelled, potato shells that we're 00:13 gonna be using whole wheat, whole wheat 00:15 okay. And it's soft. And you can warm them 00:18 up a little bit you know before you start 00:20 put that in there. A little bit pliable. 00:21 Well I like the soft one because it is a lot 00:23 more pliable, okay, alright. And what I'm 00:25 going do is I'm actually going to take about 00:28 a spoon of this. It's already been cook down. 00:31 It does have a nice smell to it, yes. 00:33 We're gonna put it in the middle, 00:34 just a little bit more. 'Cause the thing is 00:35 you've got to wrap it, alright. So you're 00:37 gonna wrap it this in front first then you're 00:40 gonna turn it under like so and let's see if 00:46 we're gonna get it to cooperate and then 00:47 you're just going to just lay it right there 00:50 on your plate, okay. And actually that's 00:52 the serving and so what happens is that 00:55 each person will get one of those, alright. 00:57 Now I know you're kind of standing there. 00:58 Each child will get one and half or each, 01:00 a man too. I know you're standing right 01:01 there Curtis, why don't you get your spoon 01:03 and you can make one as well, right here 01:04 in the center once again. You wanna make 01:06 it, so you can actually turn, be able to turn 01:09 it under, okay. Want me to do one? 01:11 Yeah you can go ahead and do one right 01:12 there. And this makes about a good six of 01:16 these, alright. Okay. Right in the middle here. 01:21 Right in, about a spoon there and, you can 01:23 put a little bit more honey. That's a lot, okay, 01:28 okay. Don't spread it, don't spread it, 01:31 'cause if you spread it, you're not gonna be 01:32 able to fold it, oh okay. And so, this is so 01:36 delicious, I'm telling you, it is so, so delicious. 01:40 And face down, face down, face down. 01:44 That's a bigger one, that's mine right there. 01:47 Yes. And we just gonna fold, fold under and 01:50 over. One serving per roti, per roti, or curried 02:01 chickpeas and potatoes. And this is a real 02:03 good recipe as a matter of fact when we 02:05 were in the island. And they were making, 02:07 they took us somewhere when we went 02:08 to a restaurant to get some roties. 02:12 Now this was back in the States when we 02:14 came back we are up in Washington and 02:17 Raymond and his wife were making roti, 02:18 they were getting roties together for us. 02:20 And she kept saying you know we got a find 02:22 a way to make this roti up, and use it that 02:26 doesn't have so much oil in it and so one 02:28 of things that we did, you can actually have 02:29 a roti shell, you can make yourself. 02:31 I tried out and it didn't work out too well 02:33 for me. So they're very expensive to even 02:36 buy these shells, yes I got the shells the soft 02:37 one, at any major grocery stores so. 02:39 The soft shells works very, very well you 02:41 know. So once again this kind of goes along 02:43 with that mango salad, yeah. And that 02:46 punch and so. Now, again we use here the 02:49 mock steak strips, can you use the mock 02:52 chicken strips absolutely, that's out there 02:54 as well, absolutely, absolutely. And I'm glad 02:55 you both that, 'cause you can use steak 02:56 strips, you can use the chicken strips and 02:59 then you can also use TVP which is textured 03:01 vegetable protein. Quite awhile back before 03:04 all the newer products came out on the market, 03:07 like the frozen food section in your grocery 03:10 stores, they now have always say the 03:11 breakfast section. They have all the mock meats 03:13 like sausage and they have mock chicken 03:15 and fish and all that. We would use this TVP, 03:19 some of you remember as the word granburger, 03:22 which was a long time right, we're gonna ride 03:23 it comes in a carton, the granburger, you say 03:25 comes in a carton and add the water and it will 03:27 swell up, right. Alright. And so then TVP 03:31 Textured vegetable protein came out. 03:33 The one is dark brown, we use as simulation 03:36 for beef and then there's also TSP, Textured 03:39 soy protein and that one looks like chicken 03:42 when it's once up. It's a light color, isn't it? 03:44 Yeah lighter color like a beige color. 03:46 And so each of one of these you will add, 03:48 if you're gonna be using that 'cause that 03:49 might be something else you can find then 03:51 it would be one cup of either the TVP 03:54 Textured vegetable protein or one cup of the 03:58 TSP Textured soy protein to two three 04:01 fourths cup of hot water. Now the water 04:04 amount that one forth you wanna cut back 04:06 because you wanna make it fluff up, 04:07 it'll fluff up and it will be a nice texture, 04:09 it looks just like ground beef, it looks 04:11 just like chicken and that can be something 04:13 you put in the product as well as the steak 04:16 pieces as well and so. Okay. This is a lot of 04:18 variations of the invitation mock steak, 04:22 mock chicken so we've thrown out some 04:24 different ideas, recipes and some variations 04:27 of those things so. Yeah. Whatever is in 04:28 your area and your community that you can 04:31 use that and it can work. It can work, 04:33 it can work. Alright what about the last 04:36 recipe? Now that last recipe is another one of 04:38 my favorites that we have and that's called 04:41 skillet ripe plantains, let's look at the recipe. 04:47 It calls for: 04:57 Now this is another easy recipe. It's also easy. 05:00 And it's a plantain. Okay. And of course 05:02 you know when you go and see the plantain 05:04 in the store you're like, I'm not sure what 05:07 to do with that, it's that a big old banana. 05:09 Did you eat it? Do you fry it or bake it or. 05:13 Yeah well. I see some green once too. 05:15 Yeah I was gonna say, it does it comes in 05:17 green and it comes in different shades of yellow 05:19 or it gets more riper as the time goes on. 05:22 Okay, alright. And actually what it looks 05:23 like this the darker it is with these lines on it 05:26 they're actual sweeter. The actual plantain 05:28 is, oh okay. You can buy green and you do 05:30 it green then you can, you boil it. Oh okay if 05:34 it is green. And you boil it with, you boil it 05:36 with the skin on it. And so there's an art to 05:37 take the skin off but, I see plantain a lot 05:40 in the stores Curtis, I see it a lot in the 05:41 stores. A lot of people pass it by, and lot 05:43 of people pass it by and it's inexpensive, 05:45 inexpensive, oh okay, alright. So what I'm 05:47 gonna do is I usually cut it here on a slant, 05:51 we just start it off this way. Now why on 05:52 a slant, 'cause it has a better look to it, 05:55 actually for aesthetics more than anything. 05:57 And then you're gonna take your knife and 05:58 you're just gonna go down the middle of it 06:00 like so and then all you're gonna do then is 06:04 just peal the skin right off it. Oh okay. 06:13 There you go. Now do some people eat it 06:15 just like, it is right here. Most don't, yeah, 06:21 not typically. You won't be a happy camper, 06:23 I mean you know especially if you think 06:25 it's not a banana, yeah. It's in the banana 06:26 family. And it's very high in potassium by the 06:29 way. It's too starchy, but it is sweet and what 06:32 I usually do Curtis is I usually just take and 06:34 just kind of cut it on slant like so. Okay, okay. 06:41 The longer the pieces, you know you don't 06:43 want to make it real, real thin like so, okay. 06:47 And see it's still got the kind of, look at, do 06:49 you some of that reddish color in there, 06:52 yes. And it doesn't look if you see it, 06:53 of course it doesn't like a banana at all, 06:55 it's kind of, that's true. Okay. And so why 06:58 don't you try your hand, I'm gonna cut one 06:59 more time like this, okay. And you get try your 07:01 hard at it and in the meanwhile what I'm 07:02 gonna do is I'm gonna go ahead and get 07:04 my skillet ready. And you can get, I guess 07:09 close to 10 or 12 of those from just one. 07:17 Okay. Okay, okay. And what we're gonna 07:19 do is I'm gonna go ahead and put the 07:20 margarine into the skillet and let it begin 07:23 to melt. And that's the soy margarine, 07:27 and it's the soy margarine and, there's a 07:28 lot of soy margarines on the market so, yes. 07:31 Now you know, not only that, not only that, 07:35 I like the soy margarine because it gets 07:37 more flavor as well. But you can use a 07:40 little bit of olive oil. If you want to use olive 07:41 oil as well to skillet fry and you can do it 07:45 that way too, you smell that banana smell. 07:47 Yeah, but the margarine gives us more 07:48 of a flavor. I like the flavor, I like the 07:49 flavor of the margarine, okay. And so we're 07:53 gonna that down just a little bit there and 07:56 we're gonna start putting the plantain. 07:59 And really you cook it on one side and then 08:01 you cook it on the other side, okay. 08:03 Not the margarine that is. So let's go 08:06 ahead and put those pieces in it. 08:07 Okay, alright. You just lay them down, okay. 08:10 Now, can this be used as in place of a 08:13 dessert or normally or how would you? 08:18 Yes, the answer is yes. As a matter of 08:20 fact at the end of our show, we will be 08:22 seeing it as a dessert, it's gonna be the 08:24 dessert portion of that actual meal. 08:26 And will we be consuming it at the end 08:28 of the show. Well we shall see, we shall 08:30 see, we shall see. Alright. We'll determine 08:34 whether or not I will consume. 08:35 Well we'll see. Okay. I better not push it. 08:42 Okay. Get the last one in. Now it's brown 08:45 on both sides. It browns on both sides. 08:48 Okay. And what's gonna happens is that 08:50 we're going to take a little break here and then 08:54 we'll come back and you will see the finished 08:55 product of all the things so you wanna stay by. |
Revised 2014-12-17