Recipe: Jamaican Recipes (6)

Scott was nice enough to want to share these recipe with us.
Thanks Scott!

ACKEE AND SALTFISH (National Dish)

1 lb. codfish
1 doz. ackees
1/4 lb. bacon
1 large onion
1 small red sweet pepper
3-4 tbs. cooking oil
1 tsp. pepper

Soak codfish and put in coldwater to boil . Prepare ackees for cooking
and add to boiling codfish. When cooked, drain and keep hot. Wash
and flake codfish. Fry bacon strips, drain and keep hot. Saute onions
and sweet pepper rings in bacon fat, and reserve some rings for
garnish. Heat cooking oil in same pan, add codfish and heat through.
On a hot platter arrange layers of codfish and ackees. Garnish with
bacon, onion and sweet pepper rings. Sprinkle with pepper and
serve hot.
Serves 4




CURRIED GOAT

2 lbs. mutton
1 onion
2 tbs. cooking fat
2 peppers
1 tbs. curry powder
1 tsp. black pepper
1/2 lb. diced potatoes
1 1/2 cups water
1 tsp. salt

Trim, wipe and cut meat in 1" pieces. Season well with salt, pepper and
onions. Rub in curry well and allow to stand for about an hour. Heat fat
in skillet. Add meat and saute. Add water. Cover tightly and allow to
cook on low flame until meat is tender. Add potatoes and cook until very
soft and gravy is somewhat thickened. Serve hot in a ring of fluffy rice.




RICE AND PEAS

1/2 cup red peas or gungo peas
2 cups rice
1 pint coconut milk
Salt, escallion, thyme, country pepper

Place peas in 1 1/2 pints cold water and boil until tender. Add coconut milk, seasoning and salt to taste. Allow to boil briskly for five minutes.
Add rice. Stir with a fork. Cover and simmer until tender and water has
dried out.
Serves 6




RUNDOWN

3/4 lb. Shad, mackerel, Satfish or 1 clove garlic
Janga(crayfish)
3 1/2 cups coconut milk
Black pepper to taste
1 large onion
Vinegar to taste
2 country peppers
1 stalk escallion
3 cooking tomatoes
Sprig of thyme

Soak salted fish, wash with limes and remove bones. Put coconut milk to boil until oil is almost formed. Add seasoning. Allow to cook for 10 minutes. Add fish. Cook until done. Serve hot with boiled bananas or roast breadfruit.
Serves 4




BANANA FRITTERS

1 ripe banana finely mashed
1 egg
3tbs. flour
1 tbs. sugar
1/2 tsp. baking powder

Beat egg. Mix together sugar, flour and banana until smooth. Fold in beaten
egg. Drop by spoonful in hot fat. Fry until golden . Drain on kitchen paper.
Sprinkle with granulated sugar and serve.
Serves 4-6




PLANTAIN TART

1/2 lb. short crust pastry
1 cup very ripe plantain finely mashed
1/4 cup sugar
Red food colouring
1/2 tsp. nutmeg
1 tsp. vanilla
1 tbs. butter or margarine

Cut pastry in rounds about 4" in diameter and set in cool place. Combine
plantain, sugar and butter in a saucepan. Cook thoroughly over low flame.
Remove from flame. Add flavouring and a few drops of food colouring. Cool.
Put by spoonful on pastry rounds. Moisten edge of pastry. Fold over and
seal. Prick top with fork. Bake in hot oven for ten minutes then reduce heat.
Brush tops with a little milk. Cook until done and pastry is delicately brown.
Serves 6.