Hello everyone, Sabores de Criola is presenting
with Chef Georgette Da Cruz Boaventura from the island of Sal (Cape Verde Islands), "Pastel d'Atum".
Now we'll let our Chef show us how to make pastels.
It's better to make the pastel over a two day period.
The first day we will season the Tuna.
The tuna will absorb all flavors overnight in the fridge.
The next day we will prepare the dough to make pastel.
First you put the Tuna in the mixer,
Start blending until the Tuna is finely mixed.
Add 1 chopped onion in the blender...
Then add 3 peeled cloves of Garlic, chop them in half and insert them in the mixer
flavor it a bit with Pili Pili...
Peppers?
Now we mix all these flavors
When everything is well mixed then you'll get this as result which you join with the Tuna...
Add a bit of laurel powder,
... some Salsa,
Salsa... What do you mean with Salsa?
... Salt,
... and Celery Salt.
Lemon juice.
Lemon... ok.
but first a bit of Knorr Aromat.
What's next?
A spoon of Olive oil.
... and again a bit of Lemon juice for the flavor
Now blend it all together by hand.
How do Cape Verdean people say this in Creole... we...
We'll blend everything together.
You have all those flavors together and...
Oooh yes... it smells good!!!
The filling is ready and we'll let it rest until tomorrow.
Then you'll let the filling rest overnight?
I'll let it rest in the fridge until tomorrow. Preparing the dough takes about 10-15 minutes.
Why do you let it rest for a day?
Then it will taste better.
Ah... the taste will be better.
Then you will smell the sense of the aroma.
All blended ingredients will give it a richer flavor.
When you blend all the ingredient then let it rest overnight.
Tomorrow we will prepare the dough and then show you how to make the different forms.
Day 2 with Chef Georgette, she will show us how to prepare the dough
We put wheat flour in a big bowl...
...and start pulsing the dough until it's well blended,...
So people, we're using Wheat Flour...
Add a bit of Baking Powder,
Now add this...
Add a bit of Salt,
A bit of Salt...
... Knorr Aromat
Knead everything
You're kneading everything
Also we put a bit of milk...
...and butter in a cooking pan.
Cook it gently over a low fire.
Then now...
...add some Milk tot the Wheat Flour and start pulsing again.
She poured Milk into the bowl to start pulsing again.
Keep pulsing until it's a clumpy dough form and add some milk again.
On point... what does that mean?
It means, "when the dough is pretty stiff"
To make it more...?
More solid but still sticky.
With stiff, she means solid.
Let me show the bowl to the people.
Wait, let me fix this first...
Now you can take the dough with your hands.
I've added some Wheat Flour because the dough is still too soft.
We'll let it rest for 10-15 minutes in bowl.
Why do you let it rest for 15 minutes?
That the dough takes it's time to rise.
Can you show us how it looks when it 's almost done? Then we'll let it rise for 10-15 minutes.
The dough is ready to prepare for the filling.
Now i'll add Flour on the surface before using the pasta machine.
I will split the dough in several smaller dough balls.
She puts Flour on the surface so that the dough won't stick.
What are you doing now?
I'll be splitting the dough in small balls...
She splits and tears pieces from the dough
Now I'll put the small dough ball in the pasta machine.
For people, who don't have a pasta machine, you can use a rolling pin.
Then will you show us how to make pastel without a pasta machine,...
... by using a rolling pin?
Roll out the dough into a thin sheet.
Does it have to be really thin?
Yes, it really needs to be thin.
When you want to prepare a lot, then start with thinning all the dough to reduce time.
It's easier to work with the pasta machine instead of a rolling pin, as it reduces the preparation time.
Put some flour on the surface, spread the dough nicely out for the filling.
Lower the number on the pasta machine to thin the dough even more.
Now i'll do the same steps.
I'm placing the end in the pasta machine.
I'll place it in and turn the handle to roll the dough out.
Wait a second.
Spread it open so that it won't stick.
Spread the dough nicely out on the surface.
I've messed up a bit, but it doesn't matter.
Thank you Georgette for my first pastry
Now let's take the fish we prepared yesterday out of the fridge.
Look, come and inhale...
Oooh it smells good!!! Let me taste a piece!!!
It's delicious people. Let's see what will happen now.
You're making little ball pieces.
Do it like this...
Oh, that way you can make a lot more.
Now let's try how Georgette showed us...
Grab a big piece and take small balls from it.
Is this ok...? and this one...?
No, you need to keep less space in between otherwise you'll never have enough for a party?
I don't let much space in between like the other ones!
We fold the dough and seal the edge by by pressing the dough with your fingers
So for every ball, you fold and seal the dough...
You're going to do yours.
I will try it now.
We fold it up from beginning until the end.
You can use a round cut out disc.
...a fork or a pasta wheel cutter to help seal the edges.
Can you show us how each of them work?
With this round cut out disc, you'll get this shape.
I don't like that shape!
Now she's doing the edges with a fork...
I prefer the other one.
It will be more refined when using a pasta wheel cutter
She's cutting them with a pasta wheel cutter.
This way they look better.
Put cooking oil in a frying pan.
Let it heat up a bit.
We're letting the oil reach a boiling point so that we can fry the pastels.
I'm helping our Chef Georgette with cutting our pastels while she's frying them.
These are all frozen from the freezer?
When you put them in freezer they'll stay like this.
Let me show you how the pastels looks when frozen.
When you have a visit or a party, take the pastels out and fry them to be served.
Now let us taste the one's that are ready.
Mmmm... delicious
Thank you Georgette.
To teach us how to make pastel.
I'm off to give the men some pastels as they are waiting.
Until next time, Sabores de Criola.
My pleasure.
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