JAMAICA RECIPES

[Zoley!]

"Bully Beef" Scotch Eggs

Preparation Time: 15 minutes
Cooking Time: 45 minutes
Serves: 4 persons
Country(ies): Jamaica

INGREDIENTS


5 eggs
1 can GRACE CORNED BEEF
65 grams fresh bread crumbs
pinch oregano
2 tsps. GRACE TOMATO KETCHUP
1 egg for coating
1/4 cup GRACE COUNTER FLOUR
1/4 cup GRACE FRYING OIL

METHOD


Hard-boil 4 eggs. Flake Grace Corned Beef, add breadcrumbs, oregano, Grace Ketchup and 1 beaten egg. Mix well.
Lightly flour hands and cover each hard boiled egg with corned beef mixture. Coat with beaten egg and bread crumbs.
Deep fat fry until golden brown. Drain on kitchen paper or napkin.
TO SERVE:

Cut scotch eggs in halves either lengthwise or crosswise. Serve with Grace Rice and Butter or fluffy mashed potatoes and favourite tomato sauce.

[Zoley!]

JAMAICAN ESCOVEITCH FISH RECIPE

(Escoveitch: A variation on ceviche, the raw fish in lime juice popular in Latin American cuisine.)



Ingredients:


2 lbs any whole small fish or filets
1 lime
1/4 cup flour, seasoned with salt and pepper
oil for frying
Sauce:
1 cup white or cider vinegar
1 cup water
pinch of salt; pinch of sugar
1 cup cup julienned strips of carrot and chocho (chayote)*
1 hot pepper, such as Scotch Bonnet, cut in rings
1 large onion, cut in rings
6 pimento (allspice) berries

After you have washed fish, squeeze lime into rince water to reduce fishiness. Dust with flour and fry. Set aside.

Boil together water, vinegar, sugar and salt. Add the remaining ingredients and cook briefly. Pour sauce over fish and leave to marinate in the refrigerator 4-24 hours before serving.

* Available at Hispanic markets, or substitute firm zucchini.

[Zoley!]

GINGER BEER

This is a great non - alcoholic beverage and is usually made around Christmas.I have it any time of year
you can also use less water and when served 1/2 the glass and pour carbonated water/ light beer to fill the glass(with the beer its called Shandy). Refreshing for a hot day.

Ingredients:
1 lb. fresh green ginger
4 cups granulated sugar
1/4 lb. potatoes
4 - 6 grains of cloves
1 piece of cinnamon
8 cups of boiling water

Method:
Clean and crush the ginger.
Peel and chop potatoes into medium pieces.
Put ginger, potatoes, clove, cinnamon and sugar in
a large bottle or jar.
Pour boiling water over contents of jar. Stir and cover
( brewing time - 2 to 4 days).
Strain and bottle.

Serve with crushed ice. If desired, dilute with water or soda water
if too strong.

[Zoley!]

IRISH MOSS JAMAICAN STYLE

This jelly is of vegetable substances, made from seaweed, Graciliaria vellucosa, which is popularly known in Jamaica
as Irish moss. It is reputed to have aphrodisiac properties, but this is possibly in the mind rather than in the content.

1/2 lb (250g) fresh or 2oz (50g) dried Irish moss
1 tablespoon Jamaica white rum
1 cup (8 fl oz, 250ml) milk 10 cups (4 pints, 2.5 litres) water
1/2 teaspoon grated nutmeg Sugar
Strawberry syrup

If dried Irish moss is to be used, soak it for a few hours in water.
Otherwise, clean the fresh moss of all other bits of seaweed and wash thoroughly to remove any sand and grit.
Simmer the moss in the water until tender, then top up the water to the original level and bring to the boil.
Strain the liquid through a muslin cloth or fine sieve.
Add sugar to taste, and then add milk, nutmeg, and enough strawberry syrup to make it pink in colour.
Transfer the liquid to a glass bowl and refrigerate until it has set.
This jelly has a very delicate and subtle flavour.

Irish moss is also made into a more liquid form and used as a drink.

[Zoley!]

RED PEA SOUP WITH SPINNERS

This is a soup native to Jamaica
The spinners are dense dumplings that are cooked in the soup.

1 1/2 pounds beef stew meat, cut into cubes
3/4 pound pig's tail or ham, chopped
2 cups dried kidney beans, soaked overnight. and drained
4 quarts water
2 Scotch Bonnet chillies (whole) 1 sprig fresh thyme
1/2 pound potato or yellow yam 3 green onions Salt to taste

Place meats, kidney beans and water in a large pot over medium heat. Bring to a boil.
Reduce heat and simmer, covered, about 2 hours, or until the beans are soft.
Add the chillies, thyme, potato and green onions.
Simmer 30 minutes or until potato is almost tender.
Prepare spinners and place on top of soup. Cover and cook 15 minutes.
Discard chilli.
Serve hot. Makes 6 servings.

SPINNERS
1 cup all‑purpose flour 1 pinch of salt About 1/3 cup water
Mix together flour, salt and enough water to make a stiff dough.
Pinch off walnut size balls. In the palm of your hands, knead and shape into long, thin dumplings.
Add to the soup during last 15 minutes of cooking.

[Zoley!]

JAMAICA CURRY GOAT

2lb (1kg) goat meat
2 stalks scallion, chopped 2 teaspoons salt to taste
1-2 Scotch bonnet peppers, chopped, with or without seeds
Black pepper
3 tablespoons curry powder
2 tablespoons (1 oz, 25 g) butter 1/4cup (2 fl oz, 50 ml) oil
1 clove garlic, crushed
About 3 cups (1 1/4 pints, 750 ml) water
2 tomatoes, chopped 2 onions, sliced

Cut the goat meat into small pieces; place them in a bowl, and season with the salt, black pepper, curry powder,
garlic, tomatoes, onions, scallion and hot peppers (remove the seeds from the peppers if you do not want the curry to be too hot).
Allow the meat to marinate for at least 1 hour.

When you are ready to proceed, separate the seasonings from the meat and fry the meat in the butter and oil until it is lightly browned.
Add enough water to cover the meat and bring to the boil.
Reduce the heat cover the pan, and simmer until the meat is tender, adding more water if necessary.
Stir in the seasonings in which the meat was marinated, taste, cover the pan again, and allow it to simmer for a further 10 minutes or until the seasonings are absorbed into
the juice, which should now have more body without being too thick.
The dish should not be at all dry.
Some cooks prefer either to boil the meat first then add the seasonings
when the meat is tender, or to boil the meat and seasonings together from the start.

The choice is yours. Serve this splendid dish with white rice, mango chutney, fried plantains, boiled green bananas or whatever else you like.

[Zoley!]

CURRIED CHICKEN

This is another recipe for curried chicken which can also be used with pork.
It is very easy,doesn't require a lot of ingredients and of course, tastes delicious

Sauce:
2-4 tbsp. spicy curry powder (Jamaican)
3 tbsp. flour
1 can chicken or vegetable stock
1/4 stick of butter
cayenne pepper powder to taste
salt to taste (if using chicken stock, not much salt is needed)

Stir-fry:
1 large sweet chopped onion (vidalia)
1 small yellow pepper, choopped
2-3 large yellow potatoes, cubed
1 1/2 pounds chicken or pork chopped in 2 inch strips.
Oil - just enough to coat big frying pan or wok

Procedure:
To make sauce, melt butter in a good sized sauce pan on medium high heat.
allow it to just burn. Stir in curry powder and flour slowly, until it is clumpy and very thick.
Cook for 3 minutes, constantly turning with a spoon.
Slowly add 1/4 of the stock, stirring out the clumps and reduce heat to medium.
Add cayenne pepper and salt if needed. Continue to stir and add stock slowly over the next 30 minutes.
at the same time, boil chopped potatoes in salted water. boil 5 minutes, and drain.
when sauce is halfway done (15 minutes), heat oil in wok. when oil is hot add onion and pepper.
fry for 5 minutes, stirring. add black pepper to taste. when vegetables are soft, add chicken or pork.
fry for 3-5 minutes, until tender, and reduce heat. add potatoes. when sauce is done, add it to the wok.
cook all ingredients together for 15 minutes on medium heat.
Add water if sauce gets too thick. serve over basmati rice.
For color, top with sliced scallions and a sprinkle of paprika. It looks great with the bright yellow curry.
serves 4-5

[Zoley!]

Stewed Oxtail

3 lb oxtail trimmed
1 Onion, sliced
1 green pepper chopped
2 tablespoons tomato puree
1/4 cup flour
1 Tomato chopped
1 scotch bonnet pepper chopped
3 Garlic clove minced
6 cups Hot water
1 sprig thyme
Salt and black pepper to taste

Place oxtail in a large bowl. Season with salt black pepper and some of the onions, garlic and scotch bonnet
Marinate for 2 Hours.

Combine flour, salt and black pepper in a bowl

Dip oxtail in mixture making sure all sides are well covered in flour
Heat oil and fry oxtail until lightly brown
Remove meat from pan, drain off all but 1-2 tablespoons oil
Add onion, tomato, green pepper, scotch bonnet, and garlic to pan and sauté lightly
Add hot water and tomato puree, stir well. Place in an oven proof dish with meat and thyme and cook
in a medium oven until tender, around 1 1/2 hours Serves 4

[Zoley!]

JAMAICA PATTIES

These spicy meat pies originally hail from Haiti and now made on every island.
They are, deservedly, one of the most popular dishes in Caribbean restaurants

2 cups all purpose flour 1/2 tablespoon Curry Powder 1/2 teaspoon salt
1/2 cup vegetable shortening or margarine
Ice water
1 onion 2 green onions 1 Scotch Bonnet or jalapeno chilli seeds removed
3/4 pound ground beef 3 tablespoons vegetable oil
3/4 cup unseasoned dry bread crumbs 1/2 teaspoon dried leaf thyme 1 teaspoon Curry Powder
Salt and freshly ground black pepper to taste 1/2 cup water.

To prepare pastry, sift together flour, 1/2 tablespoon Curry Powder and salt, then cut in shortening until mixture resembles peas.
Add enough ice water to hold dough together.
Wrap dough in plastic wrap and refrigeratefor at least 12 hours.

To make filling, finely chop onion, green onions and chillies, then mix these seasonings thor*oughly with ground beef.
Heat oil in a skillet. Add meat mixture; cook until browned, about 10 minutes.
Stir in breadcrumbs, thyme, 1 teaspoon Curry Powder, salt and pepper.

Mix filling well in pan, then add ½ cup water.
Cover and simmer about 30 minutes. Cool filling.
Take dough out of refrigerator 15 minutes before using.
Roll out to 1/4 inch thickness on a lightly floured board.
Using a saucer for measurement, cut into 4 inch circles.
Sprinkle a little flour on each circle before stacking and cover stack with a damp cloth.
Preheat oven to 400F (205C).
Setting out the first pastry circle, top with 1/12th of filling to cover half of it.
Fold other half over and seal edge by pressing down with a fork.
Repeat with remaining Filling and pastry circles.
Place patties on 2 baking sheets.

Bake in preheated oven 30 minutes, or until golden brown. Makes about 12 patties.

[Zoley!]

ACKEE AND SALT FISH

This is Jamaica’s National dish known as the Jamaican Coat of Arms.

2 dozen ackees in pods (or 1 tin of ackees)
1 sprig thyme
½ lb (150 g) salt cod fish 1 hot pepper
2 tablespoons (1oz, 25 g) butter 1
small tomato, chopped
¼ cup (2. fl oz, 50 ml) oil
2 onions sliced, black pepper

Choose ackees that are completely open, with the black seed and yellow fruit clearly visible in the scarlet pod.
This is important, as unripe ackees contain a highly toxic substance.Remove the ackees from the pods.
Discard the seeds and the pink membrane found in the cleft of each fruit.
Wash them and put them to boil in a large pot of water with the salt fish.
Or tie them in a muslin bag and drop the bag into the water with the fish.This prevents the ackees from disintegrating.)
As soon as the ackees are tender, pour the contents of the pot into a large sieve, discarding the water.
Separate the ackees from the fish. Run some cold water over the fish so that you can remove the bones
and skin comfortably, then flake it and set it aside. (If using tinned ackees,
empty them into a sieve then rinse under cold running water and set aside.
Boil saltfish for 15-20 minutes). Put the butter and oil to heat in a frying pan.
Add the onions, thyme and hot pepper slices, and the tomato if desired. Stir for a few minutes then add the flaked fish.
Stir for a few more minutes then add the drained ackees, carefully stirring so as not to crush them this is a matter of taste,
as some people do not like the ackees crushed. Add a little more oil if necessary,
sprinkle with plenty of freshly ground black pepper, and the dish is ready.

Serve it decorated with halved hard-boiled eggs. If the dish is a main course, avocado pear slices, fried plantains,
bammies, yams, dumplings and roasted breadfruit all make fine accompaniments. Serves 4.

Ackee and saltfish also makes a very good starter when served with thin slices of avocado, or as ackee pie:
line a pie tin with pastry, fill it with ackee and saltfish, sprinkle with cheese, and bake for 45 minutes at 4000F, 200oC, gas 6.

Serve hot.

[Zoley!]

CARIBBEAN CREAM PUNCH

This is a very refreshing drink best served straight from the fridge, very creamy.

3 medium size eggs
1/2 tin (175 g or 7 oz size) evaporated milk 1 tin (325 g or 12 0Z size) Condensed milk
1 wineglass Jamaica white rum
Small piece of orange or lime rind 1 teaspoon Angostura bitters
Beat eggs well till frothy, with the rind to flavor
Remove rind. Add milk. Stir well. Add rum and bitters and mix thoroughly. Bottle.
Chill and shake well before serving.

Makes 12-16 servings in liqueur glasses.

[Zoley!]

JAMAICA RICE AND PEAS

Various versions of rice and peas exist in the Caribbean, but none has become such a major part of the national cuisine as the Jamaican one.
It is usually an important part of Sunday lunch and festive meals.

1 cup (8 oz, 250 g) red kidney beans
1 mature coconut, grated, or 1/2 packet coconut cream
6 cups (2½ pints, 1.5 litres) water 1/21b (250g) salt beef or pig’s tail optional)
1 sprig thyme 3 slices hot pepper
1 clove garlic, crushed 1 stalk scallion, crushed
2¼cups (1 lb, 500g) rice Black pepper, Salt
If you are doubtful about the age of your beans, soak them overnight.

To make coconut milk, add the water to the grated coconut, mix well; squeeze the coconut with your hands
to extract as much milk as possible, and press through a sieve.
Alternatively, add the packet of coconut cream to the water.
Clean the beans of any grit and wash them.
Put them in a medium-sized pan, which has a tight fitting lid.
Add the coconut and the salt beef or pig’s tail.
Bring to the boil, then lower the heat and cook until the beans are tender
the time will vary according to their age, but they should be cooked in 1 to 2 hours if they are dried, less if they are fresh.
Add the thyme, hot pepper,garlic, scallion and black pepper, and salt only if this is needed.
(The mixture should be quite salty at this stage.) Simmer for a few minutes, and then add the rice,
which should be washed just before it is added.
The liquid now should be about 1 inch (2.5 cm) above the rice, so add water if necessary.

Cover the pot, bring to the boil once again, and immediately turn the heat to low.
The rice will be ready as soon as the liquid disappears and each grain of rice is Separate
Just before serving stir to ensure even distribution of the beans. Enough for 6.

Rice and peas made with green gungo peas is prepared in the same way,
and heralds the Christmas and New Year season.

[Zoley!]

Jerked Chicken

4 portions of Chicken

Make a marinade:
4 tsp allspice
6 garlic cloves, crushed
2 tbsp fresh ginger
2 tbsp dark brown sugar
1 tsp cinnamon
1 scotch bonnet pepper, chopped
1/4 tsp black pepper
1/2 tsp salt
1/3 cup olive oil
1/3 cup onions, finely chopped
1/2 cup wine vinegar
2 tbsp lime juice

Mix all the ingredients. Marinade chicken for 2 hours or more.
Cook under the grill basting frequently.

[Zoley!]

TROPICAL BANANA PUNCH

4 cups Granulated Sugar
6 cups Water
2 cans Pineapple Juice,Canned (46oz. each)
5 whole Oranges,Juiced
2 whole Lemons,Juiced
5 whole Bananas,Mashed
8 cups Ginger Ale


Cook sugar and water for 3 minutes. Add pineapple juice, orange juice,
lemon juice and bananas cook for a further 1 minute. Cool & Freeze. Pour ginger ale over frozen mixture.

Makes 20 servings.

[Drew]

i don't think i need to look at another recipe book again. i think i'm going to try that jerk chicken. i have done it already but there is a few things in this recipe that i don't use.

[Zoley!]

COCONUT CUT CAKES

Cut Cakes or Sugar Cakes they are the same

INGREDIENTS


½ lb. grated coconut
¼ pt. water
¾ lb. sugar

METHOD

Place the sugar in a saucepan and add water. Simmer until the sugar melts. Then add the coconut.
Let boil slowly, stirring constantly to avoid burning. Allow to cook until it thickens and takes on a greasy look.
Drop mixture by tablespoonfuls onto a shallow plate or cookie sheet that has been moistened with water.
Leave to set

[Cocoa]

Caan chat to Zoley..she a run de recipe book..;)

[Zoley!]

GINGERBREAD

The English have always loved their gingerbread, and they never found more pungent ginger than they did in the Caribbean.

1/2 cup molasses 1 cup sugar 1/2 cup butter 1/2 cup hot water
2 cups all purpose flour 2 teaspoons baking powder 1/2 teaspoon salt
1 teaspoon freshly grated nutmeg 2 teaspoons grated gingerroot
1 egg, beaten

Preheat oven to 300F (150C). Grease a 9 inch square pan; line with waxed paper.
In a medium saucepan over low heat, gently heat molasses, sugar and butter.
Mix in hot water and set pan aside. in a medium bowl, sift together flour,
baking powder, salt and nutmeg.
Stir in gingerroot, then egg.
Mix molasses liquid with flour mixture and pour into prepared pan.
Bake 1 hour, or until a cake tester inserted in centre comes out clean.

Cut in squares. Makes 9 squares.

[Zoley!]

COCONUT DROPS (cut cake)

1 Dry Coconut

1 lb. Brown Sugar

1 tbsp Grated Ginger

¼ tsp Salt

3 cups Water

1 tsp. Vanilla Flavoring


Method:

Remove coconut flesh from the shell using a knife. Cut up coconut into ¼” pieces, please don’t measure the pieces when you do this, just estimate as close as possible.

Rinse in cold water to remove the small leftover shell pieces. Bring water to boil in a saucepan, and then add all ingredients. Allow to boil for about 40 minutes on high.

Stir the pot occasionally with a wooden spoon to let the sugar keep from binding too fast. When the brew starts to develop some consistency, remove by spoonfuls and place on a greased surface.

Wait until the drops are cool, in about 20 minutes, then serve as a snack.

[Greatis]

Wonder if I can try this last receipe? :eusa_thin

[Drew]

:icon_mrgr mine u bun dung u shak :icon_mrgr

[Greatis]

:icon_mrgr mine u bun dung u shak :icon_mrgr

Speaking from experience :eusa_whis

[Drew]

not at all. u dun kno seh a me a di real chef. :cool: