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1. Jamaican Beef Patties

2. Jerk Chicken

Book Description

Escape to the beauty and delectable food of Jamaica and feel “all right� (“irie�)! Every year thousands visit “the jewel of the Caribbean� and discover its lively flavors — from fragrant guava to fiery Scotch bonnet peppers. Now, Jamaican-born chef/ restaurateur Veda Nugent, along with her son Marrett Green, brings these authentic flavors right into your kitchen. SUGAR AND SPICE AND EVERYTHING IRIE is a delightful cookbook that features 115, easy, home-style recipes guaranteed to liven up your daily cooking. Some recipes are sweet, some are savory — and all represent Veda’s most requested dishes over her 45 years of preparing and teaching Jamaican cuisine. And since local grocery stores now regularly stock Caribbean staples, finding the necessary ingredients is easier than ever. SUGAR AND SPICE AND EVERYTHING IRIE includes everything from appetizers to desserts, and will help you whip up such island specialties as: - Jamaican Vegetable Patties - Shrimp Curry - Cream of Callaloo Soup with Okra - Jamaican Potato Salad - Escovitch Fish - Eggplant Casserole - Baked Salted Codfish and Black-Eyed Peas - African Beef Peanut Stew - Sweet Potato Relish - Coconut Chips - Plantain Pie with Rum Sauce - Grapefruit Snaps - Pineapple Lemonade - Banana Rum Shake. In addition, the book contains: - special occasion menus along with entertaining, music, and décor suggestions to create an all-out Jamaican dining experience - information about the origins and folklore of indigenous ingredients - glossary of ingredients and cooking terms - information about the SUGAR AND SPICE website, which features photos of Jamaica, indigenous ingredients, and dishes from the book. SUGAR AND SPICE AND EVERYTHING IRIE is also a good read. It is sprinkled with charming anecdotes and family stories about growing up in Jamaica as well as wise Jamaican proverbs.

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Sugar and Spice and Everything Irie: Savoring Jamaica's Flavors

Authors: Veda Nugent, Marrett Green

Date: October 2001

ISBN: 1896511163

Publisher: Callawind Pubns Inc

Paperback

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The beef patty is the traditional snack of the island. Patties can be found in every corner of Jamaica. The patties in this cookbook have been perfected over nearly two decades as I’ve made them for my restaurant customers and family. A warning to you: your friends and family will not let you get away with making this recipe only once.

Yield: 15–20 patties
Preparation and cooking time: 1 to 1 1/2 hours

• 1 cup / 250 mL dry bread crumbs

• 2 cups / 500 mL water

• 2 tablespoons / 25 mL vegetable oil

• 1 large onion, finely chopped (about 1/2 cup / 125 mL)

• 5 green onions, finely chopped (about 1 cup / 250 mL)

• 4 cloves garlic, finely chopped (about 2 tablespoons / 25 mL)

• 1/2 Scotch bonnet pepper, finely chopped (about 1 teaspoon / 5 mL)

• 1 pound / 500 g lean ground beef

• 2 teaspoons / 10 mL thyme leaves

• 2 teaspoons / 10 mL curry powder

• 1 teaspoon / 5 mL salt

• 1 teaspoon / 5 mL black pepper

• 15 to 20 patty shells (see below)

1. Stir the bread crumbs and water together and set aside.

2. Heat the oil in a medium saucepan over medium-high heat. Saute the onion, green onions, garlic, and Scotch bonnet pepper until the vegetables are soft. Reduce heat to medium and add the beef, thyme, curry powder, salt, and black pepper. Sauté until the beef is no longer pink, stirring frequently to ensure the filling does not stick to the bottom of the pan. Stir in the bread crumbs and simmer for 5 to 10 minutes or until the filling has the consistency of creamy mashed potatoes. Remove from the heat and set aside to cool.

3. Preheat the oven to 350 degrees F / 180C. Lightly grease a baking sheet.

4. Put 2 heaping tablespoons / 25 mL of filling in the center of each patty shell. Fold the shell in half to create a half-moon shape and with a fork press along the edges to seal, pressing in about 1/2 inch / 1 cm from the edge.

5. Place the patties on the baking sheet and bake for 20 to 25 minutes or until golden brown. Serve hot.

Patty Shells

Yield: 15–20 patty shells

• 4 cups all-purpose flour

• 1 teaspoon salt

• 1 1/2 cups shortening

• 1 egg

• 1 tablespoon vinegar

1. Mix the flour and salt in a large bowl. Cut in the shortening with a knife, then use your hands or a pastry blender to rub the shortening into the flour until the mixture is crumbly.

2. In a measuring cup, beat the egg. Add the vinegar and enough water to make 1 cup. Stir. Make a well in the center of the flour mixture and add 1/2 cup of the egg mixture. Stir with a fork until the mixture forms a dough, adding more liquid a tablespoon at a time if necessary. Roll the dough into a ball, flatten it into a disk, wrap it in a clean kitchen cloth, and refrigerate it for 1 hour.

3. Divide the dough into 15 to 20 equal portions, and roll each portion into a ball. On a floured surface roll each ball to the size of a salad plate (about 6 inches in diameter). Fill and bake according to your recipe.

More From This Book:

1. Jamaican Beef Patties

2. Jerk Chicken

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