Jamaican Recipes (Part II)

Bread Pudding

 

INGREDIENTS :

• 1 lb day-old white bread (preferable hardo bread)                                 
• 1/4 cup melted butter
• 1/2 cup sugar                                   
• 3/4 tsp ground cinnamon               
• 1/4 tsp ground nutmeg                    
• 1/4 cup rum
• 1/3 cup raisins
• 1/2 cup sweetened condensed milk
• 4 cups whole milk
• 5 eggs (beaten well)

METHOD:

1. Preheat oven to 350 degrees F. 
2. Grease a 9-inch square baking dish with butter.
3. Line the baking dish with wax paper
4. Remove the crust from the bread
5. Break up the bread into small portions. 
6. Combine the bread, sugar, cinnamon, nutmeg, rum, raisins, and melted butter in a mixing bowl. 
7. Pour into the baking dish.
8. Mix the condensed milk, eggs and whole milk
9. Pour this over the bread mixture in the baking dish. 
10. Place the oven
11. Bake for 1¼ hours. You can test if it is baked by inserting a small knife in the middle until it comes out clean.
    erve warm or cool.
12. Best served with Ice cream or whipped cream.
13. Serves 6 to 8

Boiled Yam

 

Gallery

INGREDIENTS :

• 3 lbs. Yam Teaspoon
• Salt or a small piece Salt fish (cod fish)

METHOD:

1. Put gloves on your hand as touching raw can will irritate the skin and cause it to itch.  If you do not have gloves rub oil on your hands.
2. Boil water in pot on a high fire.
3. Peel the skin off the yam. The peel should be approximately ¼ inch
4. Cut yam in small serving portions
5. Rinse the pieces in cold water.
6. Place the salt or salt fish in the boiling water
7. Add the pieces of yam
8. Cook for approximately 32 minutes until tender
9. Serve warm

 

Cabbage Salad

 

INGREDIENTS :

• 1 Green cabbage
• 4 medium Carrot
• 6 Stalks Celery
• 1 Cucumber
• ½ Cup Sugar
• ½ Cup Vinegar
• ½ Cup Oil
• 1 Cup boiling water

METHOD:

1. Slice cabbage into thin strips
2. Slice carrot into thin slices
3. Slice celery in to thin strips crossway
4. Slice cucumber into thin strips
5. Place all ingredients in to a container
6. Pour the boiling water in the container
7. Cover the container for 20 minutes       
8. Drain the liquid
9. Serve at room temperature 

Cornmeal Fritters

 

INGREDIENTS:

• ½ cup cornmeal
• ½ cup flour
• 1 tsp baking powder
• Salt to taste
• 3 tablespoons sugar
• 1 egg, beaten
• 1 cup milk
  
• 2 tbsp margarine
• Few drops vanilla
• Oil for frying

METHOD:

1. Sieve salt, flour and baking powder in a bowl.
2. Add cornmeal and sugar.
3. Put in beaten egg, vanilla and milk by degrees, after rubbing the margarine into the flour mixture.
4. Beat until smooth.
5. Drop by spoonfuls in frying pan and fry in hot fat.
6. Drain on absorbent paper before serving. 

Curried Callaloo

 

INGREDIENTS :

• 1/3 Cup of bell pepper (sweet pepper), chopped and de-seeded.
• 3 scallions, crushed and chopped
• 1 tablespoon vegetable oil
• 3 cups calloloo
• 3 medium potatoes
• ½ Cup fresh corn
• 2 sprig thyme
• 1 tomato chopped and de-seeded
• ½ Cup of Curry

METHOD:

1. Wash callaloo leaves
2. Cut up callaloo leaves in pieces.
3. Dice and boil the potatoes for approx 2 minutes. Do not overcook.
4. Heat the vegetable oil in a saucepan
5. Sauté the scallions and bell pepper in the vegetable oil
6. Add the other ingredients and let simmer for 7 minutes. Stir during this time.
7. Serve will hot with yam, dumplings and boiled green bananas 

Oven Baked Breadfruit

 

INGREDIENTS:

• 1 Mature Whole Breadfruit
• 1 Teaspoon vegetable or coconut oil.
• Alumni foil

METHOD:

1. Preheat your over to 425F
2. Rub the outside of breadfruit with the oil
3. Bake for approx. 1 hour
4. Use skewer to check if cooked.
5. When cooked use  pot holder to hold and peel off skin.
6. Cut in half.
7. Cut out the 'heart'(uneatable portion in the middle with seed).
8. Cut breadfruit into pegs and serve.

 

Ackee Dip

 

INGREDIENTS :

• 2 Cups boiled ackee
• 2 ½  tbsps grated cheddar cheese
• 2 table spoons onion
• ½ tsp lemon juice
• Salt and hot pepper to taste

METHOD:

1. Mash ackee
2. Combine and mix with other ingredients
3. Chill in the refrigerator for 2-3  hours before serve
4. Serve on Jamaican crackers or crumpets. 

Quick Jamaican Rice & Peas

 

Sunday Rice and Peas is a must but when you are on the go it can be a challenge. Our quick rice and peas is for the person on the go that wants to have Jamaica’s “Coat and Arms’, but quickly with a Rice Cooker and pre-cooked pigeon or red peas.
INGREDIENTS :

• 2 Cups Uncle Bens Rice
• 3 Sprigs thyme
• 2 Clove Garlic
• 2 Stalks scallion
• 1 tablespoon salt
• 1 tablespoon pepper
• 1 can green pigeon or red peas with coconut milk (Ocho Rio brand)
• 3 1/2 cup water (Or use the required amount for the rice cooker)
• 1 Scotch bonnet pepper

METHOD:

1. Pour the rice in the Rice Cooker.
2. Combine the water with the green pigeon peas with coconut milk into a pot.
3. Be sure the rice is completely covered with water
4. Add the salt, pepper, thyme, Garlic and scallion
5. Place Scotch bonnet in the pot
6. Turn on the rice cook
7. Serve once the rice cooker has completed cooking. Do not keep the rice cooker on warm as it will burn the bottom of the rice.  

Quick Festival Mix

 

INGREDIENTS :

• 2 cup flour
• 1 teaspoon salt to taste
• 1 tablespoon brown sugar
• 1 cup cornmeal
• 2 tsp. baking powder
• 1 cup water
• 1 quart vegetable oil for frying

METHOD:

1. Mix dry ingredients together.
2. Add water to make soft dough.
3. Divide into 5x3 inch flat shape in long dumplings.
4. Heat the oil to 350° in a large saucepan,
5. Fry the dumplings until golden all over, 2 to 3 minutes.
6. Drain on paper towels and serve hot. 

Gizzada

Ingredients for filling:

• 1 cup Water
• 1 ½ cups Grated Coconut
• 1 ½ cups Brown Sugar
• ¼ tsp. Grated Nutmeg
• 1 oz. Butter

Method:

1. Boil water and sugar together to make syrup (low heat)
2. Add the grated coconut and Nutmeg to the syrup.
3. Stir the ingredients so it does not thicken. Boil for 15 minutes
4. Add the butter
5. Stir ingredients for another 6 minutes. Be sure the butter is not visible in the filling.
6. Allow the filling to cool.

Ingredients for pastry:

• 2 cups Flour
• Ice water
• 1 tsp. Shortening
• 1 tbsp. Butter
• ½ tsp. Salt

Method:

1. Sift flour and salt together.
2. Cut the butter and shortening in to small pieces, add to the flour along with the cold water.
3. Make into pastry (dough).
4. Place the pastry into a plastic wrapping or foil wrap.
5. Put the pastry in the fridge for ½ an hour.
6. Remove the pastry from the fridge.
7. Use a rolling pin to roll the pastry on a cutting board to a ¼ inch thickness. (Flour the board first)
8. Cut circles in the pastry using an 8-oz cup/glass. (You can also use a cookie cutter)
9. Cut 16 circles from it
10. Crimping (Pinch) each of the pastry circles to form a casing. It will be holder for the filling.
11. Crimp in a uniform pattern as this will give the decorated effect.
12. Place the casings on a greased tray and part-bake in the oven (at about 350 degrees Fareinheit for 15 minutes)
13. Place the pasty on a greased baking sheet. Bake the dough pieces at 350 degrees F for 15 minutes.
14. Remove it from the oven and then add the filling to the baked pastry. Bake the gizzadas for another 20 minutes.
15. Remove them from the oven allow to cool.
16. The gizzadas are now ready to be served

Steamed Cabbage and Saltfish

NGREDIENTS :

• 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

METHOD:

1. Wash cabbage
2. Cut up/slice cabbage leaves in pieces.
3. Soak saltfish in water to remove some of the salt or boil. in water for 5-7 minutes
4. Cut or pick up the saltfish to make small pieces.
5. Sauté saltfish, onion, garlic, pepper, tyme in margarine.
6. Add cut up cabbage water and stir.
7. Cover saucepan and cook cabbage are tender.
8. Add whole scotch bonnet pepper
9. Sprinkle with pepper and salt.
10. Simmer then serve with avocado pear.