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Jamaican Recipes Archives

July 20, 2008

Otaheite Apple Fruit Cake - Recipe

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12 ounces flour
8 ounces margarine
8 ounces brown sugar
4 eggs
1 ½ pounds otaheite apple prune
(or regular prune)
2 cups wine
1 teaspoon baking powder
¼ teaspoon baking soda
2 teaspoons vanilla
1 teaspoon mixed spice
1 teaspoon nutmeg
1 teaspoon cinnamon
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July 6, 2008

Sink your teeth into this decadent dish - Yellow Yam Recipe

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However, go light on this creation from Axel Wichterbich of Marblue Villa. Made with cream, irish potato and yam, it’s delicious but sinfully rich.

Wichterbich, an architect from Cologne, Germany, says he first made this Yam au Gratin when a villa guest wanted Potato au Gratin. But, with no potatoes on hand, he substituted yellow yam. “Irish potato only has one taste but the yam and sweet potato give you a better flavour.”

Wichterbich who, with his wife Andrea, owns Marblue Villa in Treasure Beach, St. Elizabeth, says he learned to cook because his mother and grandmother were always cooking. He honed his kitchen skills with the help of a friend in Cologne. He makes a wicked goat dish, based on German Sauerbrate, he says. Instead of beef, he marinates goat meat for six days in a mixture that includes red wine vinegar, bay leaf and onion. “With the goat it’s even nicer.”

This architect, turned cook, who visited Jamaica for the first time seven years ago and took up residence two years later, also makes a mackerel rundown with balsamic vinegar.

Yam Au Gratin
1 pound yellow yam, peeled
1 pound Irish potato, peeled
2 cups whipping cream
2 cups milk
Salt
Freshly ground pepper
Nutmeg (freshly ground)
1 garlic glove
Unsalted butter
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June 1, 2008

Instant Coconut Ice Cream - Recipe

Recipes Courtesy of www.jamaicaneats.com

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Jelly from 1 coconut (not too hard or too soft)
3 tablespoons powdered milk
8 ice cubes
3 tablespoons granulated sugar
1.Blend coconut jelly, sugar and
powdered milk.
2.Continue blending, adding enough ice
cubes until creamy.
3.Serve immediately.
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Enjoy Coconut In Sweetways

Recipes Courtesy of www.jamaicaneats.com

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GRATER CAKE
2 cups grated coconut
1 pound/450g brown sugar
½ cup water
½ teaspoon ginger, Pinch of salt
(1) Combine ingredients in a thick-bottomed saucepan.
(2) Boil until coconut is cooked and the mixture is sticky
enough to hold together.
(3) Remove from heat and beat mixture for 2 to 3 minutes.
(4) Shape into balls while still hot.
(5) Allow to cool.
VARIATION:Use 3 pounds of granulated sugar instead of
brown sugar and omit the ginger. Prepare as above, then
drop onto a greased tray or pour into a square dish and
press down with a spoon. Allow to cool
then cut into squares.
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May 25, 2008

Sweet Potato Fritters - Hmmmm!! - So Delicious

Recipes Courtesy of www.jamaicaneats.com

sweet_potato_fritters_recipes.jpg1 cup mashed potato
½ cup flour
1 egg
1 touch of salt
1 tablespoon milk
Oil for frying
1 teaspoon black pepper
1 small onion,chopped
½ sweet pepper,chopped
¼ cup flaked fish or
(red herring,codfish/saltfish,
salted mackerel)
1.Beat egg and milk.
2.Add all other ingredients
and mix well.
3.Drop by spoonful into
hot oil and fry until golden
brown.
4.Serve with tomato
wedges or slices.

Other Sweet Potato Recipes:

SWEET POTATO CHIPS

Sweet potatoes
Lemon/lime juice or vinegar
1.Select well-shaped,medium potatoes.
Wash and peel.
2.Slice thin and even into chips – as in
Irish potato chips.
3.Put slices in water that has a little lime
juice or vinegar.(About 1 teaspoon to 4
cups water.)The acid will keep the chips
from darkening and will give them a better
colour.
4.Drain and dry with a towel.
5.Fry in hot,deep fat (365 degree F)
until brown,3-5 minutes.
6.Drain on absorbent paper and sprinkle
with salt.
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Sweet Potato Dip - Recipe

Recipes Courtesy of www.jamaicaneats.com

sweet_potato_dip_foodphotos.jpg2 garlic cloves Freshly ground pepper to taste
2 sweet potatoes
Fine sea salt to taste
2 medium carrots, cut into chunks
2 tablespoons chopped parsley
3/4 cup vegetable broth
2 tablespoons chopped cilantro,Optional
1 tablespoon extra-virgin Olive Oil
1.Bake garlic cloves on aluminum foil at
350 degrees F. for about 10 minutes, until soft.
2.Boil carrots and unpeeled potatoes until done.
3.Drain,and place in blender or food
processor. Add the baked garlic and 1/2
cup broth and blend.
4.With motor running,add oil and keep
blending, adding more broth until puree is
smooth and full.
5.Add salt and pepper to taste.
Dip can be made up to a day in advance,
covered and refrigerated. Bring to room
temperature for serving and stir in the
optional herbs right before serving with
raw vegetables,bread sticks or sweet potato chips.
Makes 6 servings
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May 18, 2008

Sunday Best: Rice & Peas - Recipe

Tired of your family complaining about your dry, overcooked, or tasteless rice and peas?
We got Enid Donaldson-Mignotte, author of the popular Real Taste of Jamaica cookbook to spill the beans on how to make rice and peas that will silence even your most vocal critic.
Then, to make it even sweeter, U.K. celebrity chef Ainsley Harriott - of Jamaican heritage - dishes out some advice and his mom’s recipe for great rice and peas.

-Excerpt from www.jamaicaneats.com

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Sunday dinner just isn’t Sunday dinner in Jamaica with out rice and peas. Lorna McPherson remembers the Sunday afternoon she made a “fabulous pasta dish, thinking it would be a welcome change from the usual rice and peas. “After laying it all out my husband and kids were still waiting for the rice and peas.

They were not pleased. I tell you, I’ll never try that again,” says the Grade 9 teacher from Kingston. Mary Roberts, a Manchester, England, secretary says she’s tired of her husband going to his mother’s house for Sunday dinner. Roberts says she has tried her hand at making the dish, “but it just never seems right”.

While rice and peas seems simple enough to make, there are tricks to making it just right, says cookbook author Enid Donaldson-Mignotte who calls the dish Jamaica’s ‘Coat of Arms’ in cooking.Try her traditional rice and peas dish.

How To Do It Your Self

RICEAND PEAS
Dried red peas (kidney beans),4-5 ozs, 2 stalks escallion
Thyme, 2 teaspoons salt
1 tablespoon sugar
Milk from one dry coconut 1(see below)
1 pound rice

1: Wash peas well before soaking (for two
hours) and boil in the same water until
cooked enough.(Do not use too much
water if will also be added.) Soaking is not
required if beans are freshly picked.

2: When peas are nearly cooked,add milk
from dry coconut,bringing liquid to about
two or two and a half times the amount of
rice to be used.See that pea grains are not
broken.

3: When peas are cooked,add seasoning.
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