with Yzanne Dasheen-covered Eggs INGREDIENTS: 2 Lb Dasheen 1 Tsp Black Pepper 6 Flavor Peppers 9 Hard Boil Eggs, not Over Cooked 3 Sprigs Chive 1/2 Cup Seasoned Flour 6 Cloves Garlic
1 Cup Course Bread Crumbs 1 Pk Vegetable Taste-maker 2 Eggs - Beaten (For Wash) 4 Tbsps Butter Salt To Taste Oil For Deep Frying
METHOD: Peel, cook and crush dasheen. Using a mini chopper, chop pepper, chive and garlic, sauté in butter. Mix dasheen, seasoning, pepper and salt to taste. Roll eggs in seasoned flour, shape a portion of the mixture around the egg, molding it firmly with your hands. Roll in egg wash, then bread crumbs. Set aside on a plate, cling and refrigerate for 20 minutes. Fry in hot oil covering 3/4 of the covered eggs, for 3 minutes on each side or until golden brown. Serve cool. Cut in half to reveal eggs To buy a copy of Taste of Tobago Recipe Book, email: [email protected] [email protected] When visiting TRINIDAD Nigel R Khan . RIK Booksellers . Ismeal M Khan . Mohammed Bookstore Charran Bookstores When visiting TOBAGO Nigel R Khan . Nelsons Bookstore . Books and Office Supplies All that’s Write . Educators . Pages . D’Resource Centre Divine International Bookstore 222