Keshi Yena

Voor de vulling
1 kilo rundergehakt of kip
teentje knoflook
2 uien in ringen
3 tomaten fijngehakt
1 groene paprika in stukjes gehakt
60 gram gevulde olijven, in ringetjes gesneden
1 eetlepel kappertjes
2 theelepel worcestersaus
1 eetlepel tomatenpuree
1 eetlepel peterselie
stukje Spaanse peper in stukjes, of tabasco
2 eetlepels ketchup
2 eetlepels piccalilly
5 eieren
60 gram rozijnen of pruimen
een Edammerkaas van anderhalve kilo

Braad het vlees. Fruit alle groente apart en voeg ze aan het vlees toe, samen met de kruiden. Klop de eieren los en schep ze door het vleesmengsel. Doe er de rozijnen en/of pruimen bij. Soms wordt er ook gekookte rijst aan het mengsel toegevoegd. Breng het geheel op smaak met zout en peper.

Maak de Edammer kaas schoon, hol hem uit en vul hem met het mengsel. De kaas gaat in een ovenschaal die in een pan heet water geplaatst wordt en vervolgens in de oven gaat voor anderhalf uur op 180 graden. Hiermee hebben makkelijk 6 tot 8 personen een voedzame maaltijd.

Dit recept van Keshi Yena, is ontleend aan de kookbijbel over het Caribisch gebied, Culinaria de Caribe want niet meer leverbaar is.

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Recept Keshi Yena

Van de chef van Papiamento, één van de beste en authentieke restaurants op Aruba

Chuck chicken filets in dices

Ground beef

Fry with a little oil in a roasting pan

Untill almost done, add tomato paste

Stir well on high heat

Then lower the heat and add:

-Garlic powder

-Curry powder

-Spanish paprika powder

-Golden raisins

-Pitted prunes

-Pitted green olives

-Roasted Bombay nuts

-Picalilly

-Add salt and pepper to taste

-Add white zinfandel (wine0 and simmer for 30 minutes

Occasionally stirring

Place mixture in a baking pan

Top with Gouda cheese and bake until brown

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Keshi Yena

(Filled Cheese Shell)

Frugality was the keynote of island living in earlier times, when provisions had to last from the visit of one sailing ship to the call of another. In this classic recipe the shell of a scooped out Edam (the thin rind remaning after a family had consumed the four pounds of cheese) is filled with spiced meat, then baked in the oven or steamed in the top of a double boiler. For these methods of preparation the red wax must be removed form the empty shell after is has been soaked in hot water. In a more dramatic version the filled Edam, with the red wax intact, is tied in cheese cloth and suspended in boiling water for twenty minutes. The wax melts away in the hot water, leaving a delicate pink blush on the cheese. Use chicken or beef for the filling.

For the chicken filling, rub with the juice of several limes:

1 lb chicken breasts

1 lb chicken thighs

Season the breasts and thighs with:

Salt and pepper

Poultry seasoning

Minced onion

Let them stand for several hours. Then either arrange the pieces in a shallow baking dish, and after browing the chicken under the broiler, bake if for one hour at 350 *, deboning it when cool enough to handle, or choose this more frugal method of preparation. Brown the chicken in three tablespoons butter, then place it in a heavy kettle with:

2 quarts water

2 tsp salt

12 peppercoms

1 or 2 onions

1 celery stalk with leaves

1 bay leaf, bruised

Bring to a boil, reduce heat and simmer for twenty minutes, or just until chicken is tender. Strain and reserve the broth, discarding the vegetables. Debone the chicken and set aside. The broth is not needed for keshi yena and may be used for sopi di yuwana.

After the chicken has been prepared by one of the above methods, saute in two tablespoons butter:

3 tomatoes, peeled and chopped

2 onions, sliced

1 large green pepper, chopped

1 Tbs parsley, minced, or a few drops Tabasco sauce Salt and pepper

Add and stir in well:

2 Tbs ketchup

¼ cup pimento olives, sliced

1 Tbs capers

¼ cup raisins

2 Tbs piccalilly

The chicken, or 1 lb ground beef, lightly browned, if beef is to be substituted for the chicken.

Simmer until the tomatoes are reduced, about twenty or thirty minutes. Remove from the fire and permit mixture to cool. If keshi yena is tob e baked, preheat ove to 350*,  if it is to be steamed, begin heating water in the bottom of a double boiler.

Beat and add to the meat mixture:

3 eggs, reserving about 6 Tbs

Generously butter a casserole or the top of a double boiler. Before placing the cheese shell in it, spoon three talbespoons of the reserved beaten egg into the bottom of the container. Half fill with the meat mixture and add:

1 or hard-cooked

Fill shell to the top with remaining meat and cover with:

The original cap of the Edam, form which the wax has been removed, or a few slices of cheese. A word of caution! Never use soft, young cheese for keshi yena.

Drip the remaining three tablespoonfuls of beaten egg over the top of the cheese as a sealer. (Place the lid on the double boiler). Set the casserole in a pan of hot water, or the double boiler top over the simmering water. Cook for one and one-quarter hours. Reverse keshi yena on a heated platter and keep warm for the cheese becomes hard and uappetizing if permitted to cool.

In place of the cheese shell, two pounds of Edam or Gouda slices may be used to line the cooking container. The slices should overlap and create the same effect as the shell. Add filling, cover with additional slices and follow directions for baking or stemaing the shell. The tradiotionalist with a great deal of time and patience, may scoop out a four pound Edam or Gouda, taking care not to pierce the-shell. The resulting mound of cheese may be used for bolita di keshi, page 5.