Destination Jamaica

The Beautiful Island of Jamaica in Style…Once You Go, You Know!

Recipe: Sweet Cassava February 26, 2010

Filed under: Jamaica,Recipes — carter8613 @ 10:53 pm
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Sweet Cassava

Sweet Cassava

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

DIRECTIONS:

  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

DIRECTIONS:

  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
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Recipe: Roast Beef January 12, 2010

Roast Beef

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

Directions:

       1. Dice all of the seasoning and mix with a little pick-a-pepper sauce and salt.

  1. 2. Make small holes in roast and stuff the mix seasoning in the holes, all around, leaving enough seasoning to make gravy.
  2. 3. Add Soy sauce, ketchup, salt, black pepper, paprika, pick-a-pepper and rub along meat.
  3. 4. Let stand for a while.
  4. 5. Heat oil in skillet, shake excess seasoning off. Add meat.
  5. 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.
  6. 7. Keep adding water until cooked.
  7. 8. When cooked, remove from skillet to make gravy.
  8. 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
 

Recipe: Jerk Chicken with Mango Topper October 26, 2009

Filed under: Jamaica,Recipes — carter8613 @ 6:30 am
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Jerk Chicken with Mango Topper

Jerk Chicken with Mango Topper

Ingredients: 

For Spicy Mango Topper

2 ripe mangos, peeled, pitted and cut into 1/4-inch dice

1/4 cup lime juice
2 tablespoon brown sugar
1/2 teaspoon crushed red pepper
1/4 teaspoon garlic powder
1/4 teaspoon cinnamon
1/4 teaspoon ground allspice
 
For Jerk Chicken
4 boneless, skinless chicken breasts, flattened slightly (about 1 1/2 pounds)
2 tablespoon Jamaican jerk seasoning blend
1 lime, halved
 
Directions: 

1) Stir together mango, lime juice, brown sugar, red pepper, garlic powder, cinnamon and allspice in a medium bowl; set aside.

2) Rinse chicken and pat dry.
 
3) Sprinkle on both sides with jerk seasoning and let stand for 10 minutes.
 
4) Cook on a well oiled grill over medium heat for about 5 to 7 minutes on each side, or until chicken is cooked through.
5) Remove from grill and squeeze lime halves over chicken.
 
6) Serve with mango topper.
 

Recipe: Saltfish Fritters August 12, 2009

Jamaican Saltfish Fritters

Jamaican Saltfish Fritters

Ingredients:

  • 1/2 lb of Saltfish (Codfish)
  • 1 onion
  • 1 scotch bonnet pepper
  • 1 clove of garlic
  • 3 cups of flour
  • pinch of salt
  • 1/2 tsp of black pepper
  • 2 cups of water
  • Oil for frying

 

Directions:

  • Soak the fish in water for half an hour
  • Chop the garlic, pepper and onion into small pieces
  • Flake the fish into small pieces after it has finished soaking
  • Shift the flour into a bowl
  • In the same bowl stir in the onion, garlic, pepper, salt and pepper
  • Slowly stir in the water, stop adding the water when the mixture has a slightly sloppy consistency
  • Fill the frying pan about 1/2 inch deep with oil and heat. Spoon fritters (about 1 heaped tablespoon of the mixture) into the pan, fry for 10 minutes, turn over then fry the other side for a further 5 minutes. Repeat until all of the fritters are cooked.
  • Place the fritters onto a piece of kitchen roll to absorb some of the excess oil
  • Serve on their own or with bread or bully beef
 

Recipe: Oxtails July 27, 2009

Filed under: Jamaica,Recipes — carter8613 @ 6:30 am
Tags: , , , ,
Jamaican Oxtails

Jamaican Oxtails

Ingredients:

  • 2 lbs of oxtails
  • 1 tin of broad beans
  • 5 cups of water
  • 1 onion
  • 2 tomatoes
  • 2 scallion
  • 1/2 a scotch bonnet pepper
  • 1/2 lb of carrots
  • 2 cloves of garlic
  • 2 sprigs of fresh thyme
  • 1/2 tsp of allspice
  • 1/2 tsp of salt
  • 1/2 tsp of pepper

 

Directions:

  • Chop the scallion, scotch bonnet pepper, garlic, onion, tomato, carrot and thyme
  • Season the oxtails with scallion, scotch bonnet pepper, garlic, thyme, allspice, salt and pepper
  • Fry the oxtail and seasoning in a tablespoon of oil for about 10 minutes
  • Stir in the water, onion, tomato and carrot, turn down the heat and simmer the pot until the oxtail has softened (about three hours), stirring occasionally
  • Add the beans and simmer for a further 30 minutes
  • Serve with Rice and Peas