Bokit au corned beef Corned beef mini bokits
This is what I call a ‘hard times recipe’. Processed meat and fried dough wouldn’t strike anyone as gourmet food, but they are delicious. This is the type of food you’d cook if you were trapped in your house during a hurricane or in the aftermath of a flood after a tropical downpour.
Ingredients
Makes 15–20 mini bokits
Bokits
½ tbsp fast-action dried (active dry) yeast
1 tsp salt
3 tbsp milk
200ml/7fl oz/scant 1 cup water
375g/13oz plain (all-purpose) flour, plus extra for dusting
1 litre/1¾ pints/4 cups vegetable oil
Filling
3 tbsp vegetable oil
1 can (about 350g/12oz) corned beef (canned pressed beef), chopped
1 onion, very finely chopped
1 spring onion (scallion), very finely chopped
3 garlic cloves, crushed and
very finely chopped
1 Scotch bonnet chilli, deseeded, very finely chopped
2 sprigs thyme, leaves only
2 sprigs parsley, very finely chopped
1 tbsp white vinegar
salt and freshly ground black pepper
Method
To make the bokits: in a small bowl, dissolve the yeast and the salt in the milk. Pour the yeasty milk into a large mixing bowl and add the water and flour. Knead for at least 10 minutes, until the dough is smooth and elastic. Shape into a ball, place in an oiled bowl, cover and leave in a warm place to rise for at least 5 hours.
To make the filling, heat the oil in a frying pan (skillet) over a medium–high heat. Add the corned beef and cook for about 2 minutes. Add the onion, spring onion, garlic, chilli, thyme and parsley and cook, stirring frequently, for 3–4 minutes until thoroughly cooked and slightly crisp.
Add the vinegar and stir to deglaze the pan. Add salt and pepper to taste, cook for another minute and then remove from the heat.
To shape the bokits, pinch a small ball of dough about 5cm/2in wide and 2mm/ ¼ in thick. On a lightly floured work surface, roll out the dough to a thin circle about 15cm/6in in diameter. Place 2 tablespoons of the corned beef mixture on one side of the circle and fold the other half over the corned beef. Press down the edges. Repeat until you have used all the filling.
In a deep pan, heat the oil over a medium heat until it reaches 180°C/350°F, or until a cube of bread browns in 3 seconds. Gently lower a bokit into the oil and cook for about 1 minute on each side, until golden and crisp. Scoop out of the oil and drain on paper towels. Eat while still hot.
For more recipes like this check out Creole Kitchen
