Cut the cake into one inch thick slices. Cream butter and icing sugar until fluffy. Add egg yolks one at a time, beating after each addition and scraping the sides
Buljol (salt fish) adapted from 'The Naparima Girls Jubilee Cookbook'. I'm cleaning out my freezer. Don't worry, it's not a monumental task or anything
until I eyed this hybrid in a cookbook that we were given as a late wedding gift (the Naparima Girls High School Cookbook is a fantastic cookbook and has inspired my cooking both while I was living in Trinidad and since I've been back in Canada - check it out
Trini Stewed Pork adapted from Naparima Girls School Cookbookserves 8 - 10Marinade4 tbsp mixed herbs5 cloves garlic, crushed3 tbsp apple cider vinegar4 tbsp Worcestershire Sauce4 tbsp Soy Sauce3 tbsp sugar3 tsp salt2 tsp pepper sauce (or 1/2 tsp cayenne)1 boullion cubewater3 - 5 lbs pork (any cut, including the cheaper cuts like shoulder), cubed1 med onion, sliced5 - 6 carrots, coarsely chopped1/3 cup brown sugar3 tbsp butter or lard2 cloves of garlic, peeled and whole2/3 cup ketchup1/2 cup coconut milk (optional)2 scotch bonnet peppers, whole - do not cutsalt to tasteCombine the herbs, garlic, apple cider vinegar, Worcestershire sauce, soy sauce, sugar, salt, pepper sauce and boullion cube together in a large bowl
