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Monday 15 June 2015

Jamaican Food Recipes

Jamaican Food Recipes

Biography Source Gooogle.com

Jamaican Beef Patties

Ingredients

Dough:

3 cups all-purpose flour

1/2 teaspoon salt

2 tablespoons curry powder

1 cup cold butter or shortening

3/4 cup iced water

1 tablespoon vinegar

2 egg yolks

Egg wash (1 egg beaten with 1/4 cup water)

Filling:

2 tablespoons peanut oil

1 medium onion, diced

4 sprigs scallions, sliced

1 tablespoon fresh thyme

1/2 teaspoon Scotch Bonnet pepper, chopped

1 pound ground beef

1 teaspoon salt

Water

1 cup bread crumbs

Directions

Dough:

Combine flour, salt, and curry powder in work bowl of food processor, pulse to combine. Add the butter or shortening and process until the mixture looks like fine crumbs. In a bowl combine water, vinegar, and egg yolks. Add wet mixture to work bowl and pulse until a ball forms. Cover dough in plastic wrap and let rest in refrigerator for 1/2 hour.

Filling:

Heat oil in saucepan over medium heat, add onions, scallions, thyme, and Scotch bonnet peppers. When onion begins to soften, add ground beef, salt, and enough water to barely cover meat, simmer over low heat for 20 minutes. Add bread crumbs and adjust with salt and pepper, allow to cool.

Preheat the oven to 375 degrees F. Roll the dough out to 1/8-inch thick. Cut the dough into 6-inch circles. Place 2 tablespoons of the meat filling onto half of each dough round. Brush the edges of the dough with the egg wash. Fold the dough over the filling to make a half moon shape and press to seal. Place the patties on a parchment lined cookie sheet and place in the oven for 25 to 35 minutes. ***If making the cocktail size, cut the dough into 3-inch circles.

Plum Tart with Almond Pastry Crust

Ingredients

Filling:

6 ripe but firm plums, about 1 1/2 pounds

2 teaspoons sugar

1/4 teaspoon cinnamon

1/2 teaspoon lemon juice

Crust:

Heaping 1/3 cup unsalted blanched almonds

1 cup whole wheat pastry flour

1/4 teaspoon salt

1/8 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

1/4 cup sugar

2 tablespoons chilled butter, cubed

2 tablespoons canola oil

1 egg white

Glaze:

1 tablespoon seedless raspberry or strawberry preserves

2 teaspoons water

Directions

For the filling: Fill a large stockpot halfway with water and bring to a boil. While water is boiling, take a paring knife and cut a 1/2-inch X on the bottom of each plum. Set aside. Fill a large bowl with ice and water and set aside. When water is boiling, gently drop plums into water for 30 to 45 seconds. Remove with a slotted spoon and immediately submerge in ice water for 2 to 3 minutes. Remove and dry plums gently with a paper towel. Over a medium-sized bowl, remove skins from plums - they should slip off fairly easily. Slice plums in half and remove pits. Toss with sugar, cinnamon, and lemon juice and set aside.

For the crust: Preheat oven to 375 degree F.

Grind the almonds in a food processor until they are a fine crumb. Add the pastry flour, salt, cinnamon, nutmeg and sugar to the almond in the processor and pulse 5 times to incorporate. Add butter and oil and pulse for about 20 seconds, until mixture forms small clumps. Add the egg white and pulse an additional 20 to 30 times, until mixture forms a ball, being sure not to over-process. Dough will hold together, but be slightly sticky. Evenly press dough into the bottom and sides a 9-inch tart pan with a detachable bottom. Bake for 8 to10 minutes, or until surface of tart is no longer shiny. Remove from oven and let cool. Place tart shell on a cookie sheet. Toss plum halves in their own juices in bowl. Arrange plums, cut-side down, in the tart shell, crowding as many plums as you can into tart. Bake for 15 to 20 minutes, or until fruit is slightly tender but still firm. Remove from the oven and let cool.

For the glaze: Heat preserves over a low flame or in microwave until melted. Combine with water and brush surface of tart.

Jamaican Food Recipes