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Pan Seared Salmon with Ratatouille

This Pan Seared Salmon with Ratatouille from Chef Mohammed of Chaud will change your life.  It’s a beautiful twist on the French stewed vegetable dish. Just make sure to prep the ingredients before starting and keep all the vegetables roughly the same, small size, so they cook quickly and evenly. This moreish dish is perfect for a super-healthy midweek charm. We are using Ocean Delight’s 8oz Chilean Salmon PortionsAll ingredients and instructions are available at Trini Trolley. 

INGREDIENTS

  • 8oz Chilean Salmon Fillet
  • 2tbsp Butter
  • 2tbsp Chadon Beni
  • Salt to taste
  • Black Pepper to taste

For Ratatouille

  • 1ea Eggplant diced
  • 1ea Zucchini diced
  • 1ea Yellow Squash diced
  • 1ea Red Pepper diced
  • 1ea Green Pepper diced
  • 1ea Yellow Pepper diced
  • 1 Onion diced
  • 2 cups Tomato pureed
  • 4 cloves Garlic pureed
  • ¼ cup Basil, Thyme, Rosemary, Parsley chopped

For Tomato Broth

  • 2ea Shallots sliced
  • 3 cloves Garlic sliced
  • ½ cup Dry White Wine
  • 3ea Tomatoes seeded and cut into quarters
  • 6 oz. Butter

For Soft Polenta

  • 1 cup Cream
  • 1 cup Chicken Stock
  • 1 cup Milk
  • 1 cup Corn Meal

DIRECTIONS:

  1. Cube all vegetables for ratatouille.
  2. Sauté separately in olive oil with garlic.
  3. Mix all cooked vegetables return to a pot with tomato puree.
  4. Simmer gently for 5 minutes, add chopped herbs.
  5. In a saucepan place, shallots, garlic, wine and tomatoes and bring to a boil.
  6. Simmer for 5 minutes then remove from heat
  7. Place mixture in blender with butter and blend, season with salt if required.
  8. In a pot bring the cream, stock and milk to a boil.
  9. Gently whisk in the cornmeal, simmer for 10 mins.
  10. In a saucepan, melt 2 tbsp butter.
  11. Season salmon with chadon beni, salt and black pepper.
  12. Sear on both sides for approximately 4 minutes.
  13. Plate polenta and tomato broth.
  14. Top with salmon and ratatouille.

For these recipes, each ingredient included will be the minimum pack size available. Each recipe ordered for delivery may be modified to eliminate any of the ingredients which you may already have at home. Trinitrolley will contact you to confirm.

Buy all the ingredients at TriniTrolley.com

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Spicy Calamari

Chef St. John of More Vino, demonstrates one of the best ways to prepare, serve and eat Calamari! It also makes a fantastic starter or party food, and when its served with some fresh salad, you have a complete meal. We are using Ocean Delight’s Squid Rings 1lb.
All ingredients and instructions are available at Trini Trolley. 

INGREDIENTS

  • 5oz Squid Rings
  • 3 Eggs
  • 2 cup Tempura flour
  • 1oz Ginger
  • 1oz Chadon beni
  • 1oz Garlic
  • 5oz Pimento pepper
  • 5oz Onions
  • 5oz Bell peppers
  • 1tsp Sesame oil
  • 1.5oz Soy sauce
  • 1oz Black pepper
  • 0.02oz Hondashi
  • 0.02oz Fish sauce
  • Lime wedge

DIRECTIONS:

  1. Finely chop chadon beni, garlic, ginger, pimentos and combine together.
  2. In a bowl, add squid, chopped seasoning, hondashi, fish sauce, black pepper and soy set aside to marinade for a few minutes.
  3. Pour in a sieve and let drain.
  4. In a separate bowl add egg, place the squid rings and toss till all are well coated.
  5. Scoop them out and add to tempura flour.
  6. Toss in flour till evenly distributed and all rings are separated.
  7. Place in a fry basket and deep fry until golden brown and remove from oil and let drain.
  8. Place wok over a medium-high heat and add sesame oil.
  9. Add garlic, ginger and peppers, sautee till fragrant and add in other sliced veggies.
  10. Toss for 1-2 mins and then add in cooked squid. 
  11. Toss all together and season with hondashi and mix well.
  12. Serve on a bed of lettuce with a lime wedge.

For these recipes, each ingredient included will be the minimum pack size available. Each recipe ordered for delivery may be modified to eliminate any of the ingredients which you may already have at home. Trinitrolley will contact you to confirm.

Buy all the ingredients at TriniTrolley.com

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Tempura Shrimp Roll

House of Sakura’s Chef Dupont serves tasty Tempura Shrimp Roll.  Date night with bae just got better. This recipe naturally calls for a light, fragrant white wine. Sake or another light beer will also compliment this recipe.We are using Ocean Delight’s 20oz Extra Jumbo Peeled and Deveined Shrimp 16-20.
All ingredients and instructions are available at Trini Trolley. 

INGREDIENTS

  • 2ea Shrimp
  • 4tbsp Tempura flour
  • 1tbsp All-purpose flour
  • ½ sheet of roasted nori
  • 10g of cucumbers (Thinly stripped)
  • ½tsp sesame seeds
  • 1oz Mayonnaise
  • 3cups sushi rice
  • 5cups water
  • 5oz Vinegar
  • 4cups Vegetable oil
  • Sushi bamboo mat
  • Cling wrap

DIRECTIONS:

  1. In a wooden or plastic bowl, damp the bottom and sides and let it sit on the side.
  2. Put rice into the rice cooker.
  3. Have a large bowl of water nearby. Pour the water slowly from the bowl into the rice. Do not use water flowing from the tap.
  4. Swirl the rice quickly, 3-4times, refill the water bowl while stirring.
  5. Rub the rice between your fingers as if to polish them, moving around the pan.
  6. Pour off the cloudy water.
  7. Rinse the rice 4-5 more times or until the water stays clear, then drain thoroughly.
  8. Add the 3 cups of water to the rice and let stand for 20-30 minutes before starting rice cooker.
  9. After the cooker stops, complete the steaming by leaving the rice in the cooker, unopened, for an additional 20-30 minutes.
  10. Empty the steamed rice into the damp bowl.
  11. Pour the vinegar mixture evenly over the rice.
  12. Stir the rice evenly until the vinegar is mixed evenly throughout, and the rice gains a polished appearance.
  13. Cover the rice with a cloth, letting it rest until it reaches skin temperature (37 oC).
  14. Mix 4 tablespoon water and tempura flour to a pancake consistency, to create a batter.
  15. Coat shrimp with all-purpose flour, then dip shrimp into tempura batter and coat evenly.
  16. Heat oil to medium-high heat and fry shrimp for 90 seconds or until beige in colour.
  17. Remove from oil and put to cool.
  18. Cover sushi bamboo mat in cling wrap.
  19. Place the nori on your cutting board, rough side up.
  20. Spread rice evenly from end to end over the nori
  21. Turn the rice and nori over, so that the rice is facing the cutting board.
  22. Place the 2 shrimp tails out, cucumbers and mayo in one straight line lengthways down the centre of the nori.
  23. Hold the two corners closest to you and try rolling over whilst tucking the ingredients under the lid, ending with the seam side down.
  24. Using your bamboo mat (that should be covered in cling film) drape the bamboo mat over the sushi roll forming into a tunnel shape, moving bamboo mat left to right and right to left, tucking in each side.
  25. Remove mat, cut into 8 pieces
  26. Garnish with sesame seeds and serve.

For these recipes, each ingredient included will be the minimum pack size available. Each recipe ordered for delivery may be modified to eliminate any of the ingredients which you may already have at home. Trinitrolley will contact you to confirm.

Buy all the ingredients at TriniTrolley.com

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Poached Lobster Salad

Chef Rocke of Prime Restaurant serves a delicious Poached Lobster Salad. Lobster tails are decadently poached then tossed in a colourful, creamy dressing and arranged in a bowl of lettuce. Simple & tasty. We are using Ocean Delight’s 8oz Lobster Tail.
All the ingredients and instructions are available via the Trini Trolley website.

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Teriyaki Shrimp Stir Fry with Skinny Crunchy Asian Salad


Aioli’s Chef Thomas prepares Teriyaki Shrimp Stir Fry with Skinny Crunchy Asian Salad today. This dish is incredibly flavourful. We predict that you will want it over and over again. It has quickly shifted to our go-to recipe for special occasions at home.  We are using Ocean Delight’s 20oz Extra Colossus Easy Peeled Shrimp 4-6.  All the ingredients and instructions are available via the Trini Trolley website.

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Pan Seared Salmon with Orange Sauce 


We hope you’re hungry. Chef Beens of Krave is in the kitchen whipping up his Pan Seared Salmon with Orange Sauce today. What’s insanely awesome about this recipe is that you are likely to have most of these ingredients in your pantry right now! Which means cooking can start in 3, 2, 1…
We are using Ocean Delight’s 8oz Chilean Salmon Portion. All the ingredients and instructions are available via the Trini Trolley website.

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Pan Seared Snapper with Ratatouille


Aioli’s Chef Thomas takes us to France by steering our palettes through his Pan Seared Snapper with Ratatouille. Your taste buds will be pleased you made an effort in the kitchen. We are using Ocean Delight’s 1.75lbs Snapper Fillet. All the ingredients and instructions are available via the Trini Trolley website.

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Pan Seared Ahi Tuna Salad with Ginger Vinaigrette

House of Sakura’s Chef Dupont serves us Pan Seared Ahi Tuna Salad with Ginger Vinaigrette. You will love the simplicity of this dish, and the texture of our Tuna is soft and lean which lends itself to a delightful low-calorie meal. We are using Ocean Delight’s 7oz Ahi Tuna Portion. All the ingredients and instructions are available via the Trini Trolley website.

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Shrimp in Coconut Curry Sauce

Chef Mohammed of Chaud is preparing one of our favourites today. Shrimp in Coconut Curry Sauce.  This recipe exudes gourmet, yet it is uncomplicated and achieved in minutes. We are using Ocean Delight’s 20oz Extra Colossus Easy Peeled Shrimp 4-6.   All the ingredients and instructions are available via the Trini Trolley website. 

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Crab & Breadfruit Cakes with Pommecythere Chutney

Rizzoni’s Chef Mathurin creates a fantastic Trini style crab cake that is extremely easy to prepare and will be loved by all. His Crab & Breadfruit Cakes with Pommecythere Chutney is a game changer. This recipe uses Ocean Delight’s 8oz Crab Meat. All the ingredients and instructions are available right here

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