Jamaican Recipes (Part I)

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

METHOD:

1. Wash callaloo leaves
2. Cut up callaloo leaves in pieces.
3. Sauté saltfish, onion, garlic, pepper, tyme in margarine or oil
4. Add cut up callaloo leaves, water and stir.
5. Cover saucepan and cook callalloo are tender.
6. Add whole scotch bonnet pepper
7. Sprinkle with pepper and salt.
8. 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

METHOD:

1. Wash cabbage.
2. Cut up/slice cabbage leaves in pieces.
3. Sauté tomato,onion, garlic, pepper, tyme in margarine.
4. Add cut up cabbage water and stir.
5. Cover saucepan and cook cabbage are tender.
6. Sprinkle with pepper and salt.
7. Do not over cook as you will be using this as filling.

INGREDIENTS FOR PASTRY:

• 11 ozs suet (beef fat or shortening)
• 4 cups flour
• 1 level teaspoon salt
• 2/3 cup iced water

METHOD:

1. Trim all skin and fatty membrane from suet and set overnight in freezer.
2. Next day, with a very sharp knife shave suet as finely as possible.
3. Combine salt and flour, then work in suet as you would shortening in plain pastry, cutting it in with two knives.
4. Add iced water in sufficient amount to have a dough which can be rolled out.
5. 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.
6. Set overnight wrapped in wax paper in freezer.
7. Next day, pull off enough dough (after defrosting) to roll into a circle the size of a breakfast saucer.
8. Dip dough in flour before rolling.
9. Roll quite thin and cut in a circle. (use saucer for help)
10. 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.
11. Do not prick the pastry.
12. Bake on ungreased tin sheet in a hot oven for about 35 mins.
13. This recipe will make about 3 dozen regular patties. if cocktail patties are needed, use a smaller cutter than a saucer.
14. 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 (for spice version)
• 1 tablespoon black pepper
• 2 teaspoons cooking oil
• 1 cup water

METHOD:

1. Wash callaloo leaves
2. Cut up callaloo leaves in pieces.
3. Sauté chopped onion, pepper & garlic in margarine (Add scotch bonnet for spicy version)
4. Add cut up callaloo leaves, water, oil and stir.
5. Sprinkle with pepper and salt.
6. Cover saucepan and cook callalloo for 7 mins. Do not overcook.
7. When cool use as fill for patty pastry

INGREDIENTS FOR PASTRY:

• 11 ozs suet (beef fat or shortening)
• 4 cups flour
• 1 level teaspoon salt
• 2/3 cup iced water

METHOD:

1. Trim all skin and fatty membrane from suet and set overnight in freezer.
2. Next day, with a very sharp knife shave suet as finely as possible.
3. Combine salt and flour, then work in suet as you would shortening in plain pastry, cutting it in with two knives.
4. Add iced water in sufficient amount to have a dough which can be rolled out.
5. 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.
6. Set overnight wrapped in wax paper in freezer.
7. Next day, pull off enough dough (after defrosting) to roll into a circle the size of a breakfast saucer.
8. Dip dough in flour before rolling.
9. Roll quite thin and cut in a circle. (use saucer for help)
10. 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.
11. Do not prick the pastry.
12. Bake on ungreased tin sheet in a hot oven for about 35 mins.
13. This recipe will make about 3 dozen regular patties. if cocktail patties are needed, use a smaller cutter than a saucer.
14. Serving 3 dozen regular size patties. Try different fillings for experiment. 

Steamed Cabbage

INGREDIENTS :

• 1 medium cabbage
• 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. Sauté onion, garlic, pepper, tyme in margarine.
4. Add cut up cabbage water and stir.
5. Cover saucepan and cook cabbage are tender.
6. Add whole scotch bonnet pepper
7. Sprinkle with pepper and salt.
8. Simmer then serve with avocado pear. 

Ackee and Saltfish Patty

INGREDIENTS :

• 1/2 lb. Saltfish (codfish)
• 1 dozen ackees
• 1 small onion
• 1 clove garlic crushed
• 1 teaspoon black pepper
• 3 slices hot scotch bonnet pepper
• 1 small red sweet pepper
• 3 tablespoons cooking oil

METHOD:

1. Soak Saltfish in warm water to taste.
2. After soaking saltfish (codfish), place it in cold water and boil.
3. Clean the ackee. Remove the seeds and all traces of interior red pit from the ackees.
4. Wash ackees five times
5. Cover and boil until moderately soft.
6. Drain, cover, and put aside.
7. Pick up (flake) the saltfish and remove all bones.
8. Sauté thinly sliced onions, garlic, scott bonnet pepper and sweet pepper slices.
9. Add saltfish and the ackees, and turn the fire/stove up slightly.
10. Add black pepper
11. Pour in to serving plate and garnish with remaining onions and pepper slices
12. Do not over cook as you will be using this as filling.

INGREDIENTS FOR PASTRY:

• 11 ozs suet (beef fat or shortening)
• 4 cups flour
• 1 level teaspoon salt
• 2/3 cup iced water

METHOD:

1. Trim all skin and fatty membrane from suet and set overnight in freezer.
2. Next day, with a very sharp knife shave suet as finely as possible.
3. Combine salt and flour, then work in suet as you would shortening in plain pastry, cutting it in with two knives.
4. Add iced water in sufficient amount to have a dough which can be rolled out.
5. 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.
6. Set overnight wrapped in wax paper in freezer.
7. Next day, pull off enough dough (after defrosting) to roll into a circle the size of a breakfast saucer.
8. Dip dough in flour before rolling.
9. Roll quite thin and cut in a circle. (use saucer for help)
10. In the center of each circle place a spoonful of ackee filling, fold dough over to form a crescent shape seal edges with egg white or by crimping the edge and folding dough slightly under.
11. Do not prick the pastry.
12. Bake on ungreased tin sheet in a hot oven for about 35 mins.
13. This recipe will make about 3 dozen regular patties. if cocktail patties are needed, use a smaller cutter than a saucer.
14. 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

METHOD:

1. Preheat oven to 350 degrees
2. Wash and grate cassava with a fine grater
3. Combine the cassava, coconut milk, sugar, nutmeg, cinnamon and mix
4. Combine this and the rest of the ingredients with the beaten eggs and mix.
5. Slowly add the ½ cup of warm water and stir well
6. Bake in greased baking tin for once over
7. Serve warm with additional golden sauce (see recipe below) or caramel spooned over individual servings.

*Golden Sauce* INGREDIENTS:

• 3 teaspoon butter
• ½ cup sugar
• 1 cup whipping cream 1

METHOD:

1. Combine butter and sugar in a medium pan.
2. Cook and stir over low heat until the butter is melted.
3. Add cream and stir in cream
4. Bring to a boil while stirring.
5. Stir uncovered until the sauce has thicken
6. Serve with pudding or refrigerate.
7. 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

METHOD:

1. Sift together flour and cornmeal.
2. Blend together sugar, salt, nutmeg, mixed spice and coconut milk.
3. Add to cornmeal mixture, stirring until there are no lumps.
4. Pour into a greased pan.
5. Coat raisins with a little flour and sprinkle into mixture.
6. Sprinkle shredded coconut on top.
7. Dot generously with butter or margarine.
8. Bake in a moderately-hot oven 350F for ¼ hour or until set.
9. Combine and pour custard mixture (see recipe below) on top of pudding.
10. Bake for a further ½ to ¾ hour or until set.
11. Cool and serve.

*Custard Mixture*

• ½ cup strong coconut milk
• 4 heaped tbsps granulated sugar
• Dash cinnamon
• Dash vanilla
• Combine all ingredients and use as directed above 

Coconut Toto

NGREDIENTS:

• 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
  
  METHOD:
  

  1. Cream butter and sugar.
  2. Add eggs and vanilla and beat for 2 minutes longer.
  3. Sift together flour, baking powder, cinnamon, and nutmeg.
  4. Add flour mixture, and coconut to butter and sugar mixture alternately with Evaporated milk.
  5. Spread evenly in greased shallow baking tin 8” x 12”.
  6. Bake at 400F about 30 minutes

Boil Dumpling

 

INGREDIENTS :

• 2 cups flour
• 1.5 teaspoon salt
• 1/4 cup cornmeal
• 1/2 cup cold water

METHOD:

1. 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.
2. On a lightly floured surface, knead the dough well, for about five minutes.
3. Boil a pot with water
4. 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.
5. Place the pieces, uncrowded, into the pot of hot water --(Approx 5 -8 minutes)
6. Service hot with other food (Serves 6-8) 

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

METHOD:

1. Dice all of the seasoning and mix with a little pick-a-pepper sauce and salt.
2. Make small holes in roast and stuff the mix seasoning in the holes, all around, leaving enough seasoning to make gravy.
3. Add Soy sauce, ketchup, salt, black pepper, paprika, pick-a-pepper and rub along meat.
4. Let stand for a while.
5. Heat oil in skillet, shake excess seasoning off. Add meat.
6. 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.
7. Keep adding water until cooked.
8. When cooked, remove from skillet to make gravy.
9. Make corn starch in a paste and add to stock to make gravy. Serve over a bed of white rice or rice and peas 

Codfish Balls

INGREDIENTS :

• ½ lb. salted codfish
• 2 cups diced raw potato
• 1 tbsp butter
• ½ tsp pepper
• 2 eggs, beaten
• Breadcrumbs
• Vegetable oil for frying

METHOD:

1. Soak codfish in water, preferably overnight.
2. Boil for 1/2 hour.
3. Drain, rinse under cold water and flake the fish making sure to remove fine bones.
4. Boil diced potatoes for 20 minutes.
5. Add butter, pepper and shredded fish to potatoes, mix well.
6. Form mixture into light, feathery balls.
7. Dip in beaten egg then breadcrumbs.
8. Fry in deep oil in fryer basket until golden brown.
9. Drain on absorbent paper and serve very hot with cocktail sauce. (Yields 12)

Callaloo Fritters

INGREDIENTS :

• Callaloo Fritters
• 2 cups raw callaloo cut up
• ½ onion
• 1 tomato
• 1 tbsp. margarine

BATTER:

• 1 cup all purpose flour
• ¼ tsp. salt (optional)
• 1 tsp. baking powder
• 1 egg
• vegetable oil for deep-frying

METHOD:

1. Heat margarine; sauté onion and tomato.
2. Add callaloo and steam for about 5-10 minutes.
3. Cool and set aside.
4. Sift flour, measure, and sift again with baking powder and salt.
5. Beat egg and add to cooked callaloo.
6. Combine egg and calaloo with flour mixture.
7. Heat frying pan and add oil to a depth of ½ inch.
8. Drop by tablespoon in hot oil and fry.
9. Serve hot. 

Quick Vegetable Curry

INGREDIENTS:

• Frozen vegetables (Broccoli, carrots, beans, etc)
• 1 onion - sliced
• 1-teaspoon salt to taste
• 2-tablespoons cornstarch
• ¼ cup water
• 4-tablespoons olive oil
• 1-teaspoon cayenne pepper
• 4 tablespoons curry

METHOD:

1. Add olive oil into a skillet and heat
2. Add curry & mix with hot oil
3. Add onion slices & sauté
4. Add frozen vegetables to skillet
5. Mix cornstarch with ¼ cup water until a paste is formed
6. Add cornstarch paste into skillet until lightly thickened.
7. Cook for 10 minutes then serve