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Jamaica (Jamaican Recipes)

World Cuisine Recipes

 

   Jamaican cuisine is healthy because it is made with many unprocessed foods, uses smaller portions of meats, has a high content of fish, beans, and vegetables, and, most of all, because it is an eclectic mix of the best that African, European, Indian, and Chinese cuisines have to offer. Moreover, Jamaicans have always been aware of the relationship between food and health. Perhaps Jamaican cuisine is healthy due to luck or happenstance. How else can anyone explain why some of the most highly rated medicinal herbs, e.g., ginger, garlic, all spice and hot peppers just happen to be the basic seasonings used in Jamaican cuisine.
Gizzada
Ingredients:
1 cup Water
1 ½ cups Grated Coconut
1 ½ lb. Brown Sugar
¼ tsp. Grated Nutmeg
1 oz. Butter
Cooking Instructions:
Boil water and sugar together to make syrup (low heat)
Add the grated coconut and Nutmeg to the syrup
Stir the ingredients so it does not thicken. Boil for 15 minutes
Add the butter
Ingredients for pastry:
2 cups Flour
Ice water
1 tsp. Shortening
1 tbsp. Butter
½ tsp. Salt
Cooking Instructions:
Stir ingredients for another 6 minutes. Be sure the butter is not visible in the filling. Allow the filling to cool.
   Sift flour and salt together. Cut the butter and shortening in to small pieces, add to the flour along with the cold water. Make into pastry (dough). Place the pastry into a plastic wrapping or foil wrap. Put the pastry in the fridge for ½ an hour. Remove the pastry from the fridge. Use a rolling pin to roll the pastry on a cutting board to a ¼ inch thickness. (Flour the board first) Cut circles in the pastry using an 8-oz cup/glass. Cut 16 circles from it. Crimping (Pinch) each of the pastry circles to form a casing. It will be holder for the filling. Crimp in a uniform pattern as this will give the decorated effect. Place the casings on a greased tray and part-bake in the oven (at about 350 degrees Fareinheit for 15 minutes). Place the pasty on a greased baking sheet. Bake the dough pieces at 350 degrees F for 15 minutes. Remove it from the oven and then add the filling to the baked pastry. Bake the gizzadas for another 20 minutes. Remove them from the oven allow to cool. The gizzadas are now ready to be served.
Steamed Cabbage and Saltfish
Ingredients:
1 medium cabbage
1/2 lb. Saltfish (codfish)
2 tablespoon margarine
1 scotch bonnet pepper, cut up and add for spicy
2 sprig tyme
1 crushed garlic or 2 teaspoons garlic powder
2 or 3 small slices of a sweet green pepper
1 medium chopped onion or 2 table spoon onion powder
Black pepper
Salt to taste
1/4 cup water
Cooking Instructions:
Wash cabbage. Cut up slice cabbage leaves in pieces. Soak saltfish in water to remove some of the salt or boil. in water for 5-7 minutes. Cut or pick up the saltfish to make small pieces. Sauté saltfish, onion, garlic, pepper, tyme in margarine. Add cut up cabbage water and stir. Cover saucepan and cook cabbage are tender. Add whole scotch bonnet pepper. Sprinkle with pepper and salt. Simmer then serve with avocado pear.
Callaloo and Saltfish
Ingredients:
1 lb. callaloo
1/2 lb. Saltfish (codfish)
1 sprig tyme
1 crushed garlic or 2 teaspoons garlic powder
1 tablespoon margarine or vegetable oil
1 scotch bonnet pepper
1 medium chopped onion
Black pepper
Salt to taste
1/4 cup water
Cooking Instructions:
Wash callaloo leaves. Cut up callaloo leaves in pieces. Saute saltfish, onion, garlic, pepper, tyme in margarine or oil. Add cut up callaloo leaves, water and stir. Cover saucepan and cook callalloo are tender. Add whole scotch bonnet pepper. Sprinkle with pepper and salt. Simmer then serve with avocado pear, boil banana and/or fried dumplings.
Veggie Patty
Ingredients:
1 medium cabbage
1 small tomato cut up
2 tablespoon margarine
1 scotch bonnet pepper. Cut up and add for spicy flavor
2 sprig tyme
1 crushed garlic or 2 teaspoons garlic powder
2 or 3 small slices of a sweet green pepper
1 medium chopped onion or 2 table spoon onion powder
Black pepper
Salt to taste
1/4 cup water
Ingredients for Pastry:
11 ozs suet (beef fat or shortening)
4 cups flour
1 level teaspoon salt
2/3 cup iced water
Cooking Instructions:
Wash cabbage. Cut up/slice cabbage leaves in pieces. Sauté tomato,onion, garlic, pepper, tyme in margarine. Add cut up cabbage water and stir. Cover saucepan and cook cabbage are tender. Sprinkle with pepper and salt. Do not over cook as you will be using this as filling.
   Trim all skin and fatty membrane from suet and set overnight in freezer. Next day, with a very sharp knife shave suet as finely as possible. Combine salt and flour, then work in suet as you would shortening in plain pastry, cutting it in with two knives. Add iced water in sufficient amount to have a dough which can be rolled out. Form into a ball and with a rolling pin, pat gently, turning the dough over once or twice in order to have it all properly held together. Set overnight wrapped in wax paper in freezer. Next day, pull off enough dough (after defrosting) to roll into a circle the size of a breakfast saucer. Dip dough in flour before rolling. Roll quite thin and cut in a circle(use saucer for help). In the center of each circle place a spoonful of cabbage filling, fold dough over to form a crescent shape seal edges with egg white or by crimping the edge and folding dough slightly under. Do not prick the pastry. Bake on ungreased tin sheet in a hot oven for about 35 mins. This recipe will make about 3 dozen regular patties. if cocktail patties are needed, use a smaller cutter than a saucer. Serving 3 dozen regular size patties. Try different fillings for experiment.
 
Jamaican Callaloo Patty
Ingredients:
1 lb. callaloo
1 tablespoon margarine
2 medium chopped onion
Salt to taste
1/4 cup water
1 clove garlic
1 scotch bonnet hot pepper
1 tablespoon black pepper
2 teaspoons cooking oil
1 cup water
Ingredients for Pastry:
1 ozs suet (beef fat or shortening)
4 cups flour
1 level teaspoon salt
2/3 cup iced water
Cooking Instructions:
Wash callaloo leaves. Cut up callaloo leaves in pieces. Sauté chopped onion, pepper & garlic in margarine. Add cut up callaloo leaves, water, oil and stir. Sprinkle with pepper and salt. Cover saucepan and cook callalloo for 7 mins. Do not overcook. When cool use as fill for patty pastry.
   Trim all skin and fatty membrane from suet and set overnight in freezer. Next day, with a very sharp knife shave suet as finely as possible. Combine salt and flour, then work in suet as you would shortening in plain pastry, cutting it in with two knives. Add iced water in sufficient amount to have a dough which can be rolled out. Form into a ball and with a rolling pin, pat gently, turning the dough over once or twice in order to have it all properly held together. Set overnight wrapped in wax paper in freezer. Next day, pull off enough dough (after defrosting) to roll into a circle the size of a breakfast saucer. Dip dough in flour before rolling. Roll quite thin and cut in a circle(use saucer for help). In the center of each circle place a spoonful of callaloo filling, fold dough over to form a crescent shape seal edges with egg white or by crimping the edge and folding dough slightly under. Do not prick the pastry. Bake on ungreased tin sheet in a hot oven for about 35 mins. This recipe will make about 3 dozen regular patties. if cocktail patties are needed, use a smaller cutter than a saucer. Serving 3 dozen regular size patties. Try different fillings for experiment.
Sweet Cassava Pudding
Ingredients:
2 medium sweet cassava
2 cups brown sugar
2 eggs beaten
1 whole grated nutmeg or 2 teaspoons
3 oz. Margarine
2 cups coconut milk
½ cup raisin
1 teaspoon cinnamon powder
1 teaspoon baking powder
1 teaspoon vanilla
½ cup warm water
Golden Sauce:
3 teaspoon butter
½ cup sugar
1 cup whipping cream 1
Cooking Instructions:
Preheat oven to 350 degrees. Wash and grate cassava with a fine grater. Combine the cassava, coconut milk, sugar, nutmeg, cinnamon and mix. Combine this and the rest of the ingredients with the beaten eggs and mix. Slowly add the ½ cup of warm water and stir well. Bake in greased baking tin for once over. Serve warm with additional golden sauce (see recipe below) or caramel spooned over individual servings.
   Combine butter and sugar in a medium pan. Cook and stir over low heat until the butter is melted. Add cream and stir in cream. Bring to a boil while stirring. Stir uncovered until the sauce has thicken. Serve with pudding or refrigerate. If refrigerated reheat when serving.
Cornmeal Pudding
Ingredients:
3cups golden cornmeal
¾ cup all purpose flour
2 ¼ cups brown sugar
5 cups thick coconut milk
½ tsp. mixed spice
1½ tsp salt
1½ tsp grated nutmeg
½ cup raisins
½ cup of the shredded coconut
Custard Mixture:
½ cup strong coconut milk
4 heaped tbsps granulated sugar
Dash cinnamon
Dash vanilla
Combine all ingredients and use as directed above
Cooking Instructions:
Sift together flour and cornmeal. Blend together sugar, salt, nutmeg, mixed spice and coconut milk. Add to cornmeal mixture, stirring until there are no lumps. Pour into a greased pan. Coat raisins with a little flour and sprinkle into mixture. Sprinkle shredded coconut on top. Dot generously with butter or margarine. Bake in a moderately-hot oven 350F for ¼ hour or until set. Combine and pour custard mixture (see recipe below) on top of pudding. Bake for a further ½ to ¾ hour or until set. Cool and serve.
Coconut Toto
Ingredients:
¼ butter
3 cups flour
1 cup sugar
2 eggs
1 tsp. vanilla
3 tsps. Baking powder
1 tsp. cinnamon
1 tsp. salt
¼ tsp. nutmeg
2 cups grated coconut
1 cup Evaporated milk
Cooking Instructions:
Cream butter and sugar. Add eggs and vanilla and beat for 2 minutes longer. Sift together flour, baking powder, cinnamon, and nutmeg. Add flour mixture, and coconut to butter and sugar mixture alternately with Evaporated milk. Spread evenly in greased shallow baking tin 8” x 12”. Bake at 400F about 30 minutes.
Boil Dumpling
Servings: 6-8
Ingredients:
2 cups flour
1.5 teaspoon salt
1/4 cup cornmeal
1/2 cup cold water
Servings: 4
Ingredients:
Cooking Instructions:
Sift the flour,cornmeal, and salt together into a large mixing bowl. Add the water 3 teaspoons at a time, just enough to bring the dough together with a firm consistency. On a lightly floured surface, knead the dough well, for about five minutes. Boil a pot with water. Break off pieces and form the dough into slightly flattened biscuits, about 2 inches across. For spinners roll the pieces between your palms into a pen shape. Place the pieces, uncrowded, into the pot of hot water (Approx 5 -8 minutes). Service hot with other food.
Codfish Balls
Servings: 12
Ingredients:
½ lb. salted codfish
2 cups diced raw potato
1 tbsp butter
½ tsp pepper
2 eggs, beaten
Breadcrumbs
Vegetable oil for frying
Cooking Instructions:
Soak codfish in water, preferably overnight. Boil for 1/2 hour. Drain, rinse under cold water and flake the fish making sure to remove fine bones. Boil diced potatoes for 20 minutes. Add butter, pepper and shredded fish to potatoes, mix well. Form mixture into light, feathery balls. Dip in beaten egg then breadcrumbs. Fry in deep oil in fryer basket until golden brown. Drain on absorbent paper and serve very hot with cocktail sauce.
Stuffed Roast Beef
Ingredients:
1 medium rib eye
1 small onion
2 gloves garlic
Thyme
Scallion
Crushed pimiento seeds
½ hot scotch bonnet pepper
Pick-a-pepper sauce
Paprika
Corn starch
Soy Sauce
Ketchup
Oil
Salt
Black pepper
Cooking Instructions:
Dice all of the seasoning and mix with a little pick-a-pepper sauce and salt. Make small holes in roast and stuff the mix seasoning in the holes, all around, leaving enough seasoning to make gravy. Add Soy sauce, ketchup, salt, black pepper, paprika, pick-a-pepper and rub along meat. Let stand for a while. Heat oil in skillet, shake excess seasoning off. Add meat. Cook over medium heat, turning constantly to prevent sticking. Let it brown on each side. Do not add a lot of water. Just a little each time it dries out. Keep adding water until cooked. When cooked, remove from skillet to make gravy. Make corn starch in a paste and add to stock to make gravy. Serve over a bed of white rice or rice and peas.
Yellow Yam Rissoles
Ingredients:
1 lb Yellow Yam
1lb Cooked Chicken
4 oz Bread Crumbs
1 tsp Lemon Juice
½ teaspoon minced garlic
Pinch of salt
Black pepper
2 Eggs
½ pint cooking oil
Parsley
Cooking Instructions:
Sautee chicken. Boil yam until soft. Mince cooked chicken finely and crush into boiled yam. Combine chicken mixture, 2oz bread crumbs, seasoning, lemon juice and one egg. Beat well until smooth and stiff. Divide mixture into equal portions and make into a sausage shape. Beat egg. Dip mixture into egg and then into the remaining bread crumbs. Fry in cooking oil until brown. Garnish with parsley.
Easter Bun
Ingredients:
3 cups flour
3 teaspoons baking powder
3/4 cup brown sugar
2 eggs beaten
1 tablespoon browning
1/2 pint milk
2 tablespoon melted margarine
Raisins and mixed peel (amount based on your taste)
1 tablespoon mixed spice
1 tablespoon cinnamon
1 tablespoon nutmeg
Cooking Instructions:
Measure all ingredients in a bowl and mix well. Pour into bun shaped baking pans and bake in a moderate 350F until done well. Glaze with Sugar and water or pancake syrup and serve.
Sorrel Drink
Ingredients:
1 pound sorrel
2-4 oz. ginger
2 quarts water
Sugar
Wine, optional
8-12 pimento grains
Cooking Instructions:
Wash sorrel thoroughly, using the fingers to lift it from the water. Put into stainless steel container. Scrape and wash ginger. Grate and Add to the sorrel. Add pimento grains. Boil water and pour over sorrel. Allow to stand 4-6 hours. Strain. Sweeten to taste and add rum to taste. Add optional wine. Serve with ice cubes.
Bacchanal
Ingredients:
2 Tbsps. (30 ml) white rum
2 Tbsps. (30 ml) vodka
2 Tbsps. (30 ml) gin
1/2 cup pineapple juice
1/2 cup orange juice
1/4 cup grenadine (strawberry syrup)
1 tsp. lime juice
Cooking Instructions:
In a container, shake all ingredients. Pour over crushed ice. Garnish glass with pineapple wedges and cherries, serve over crushed ice.

World Cuisine Recipes

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