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Caribbean Recipes

Traditional Caribbean Cooking

Archive for September, 2007

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14 Sep 2007

Pawpaw Jam

Written by Chris in Condiment

Ingredients:

  • 500 ml (1 pt) pureed half-rippened pawpaw
  • 500 g (1 lb) sugar
  • 250 ml (1/2 pt) water
  • 3 x 5 ml spoon (3 tbsp.) lime juice
Method:
Spring of mint or small piece of ginger Tie mint or ginger in a muslin bag.

Put pureed fruit, lime juice and muslin bag in a heavy saucepan and simmer until pawpaw is tender. Add sugar and stir until dissolved.

Bring to the boil slowly, stirring constantly. Then reduce heat and simmer very gently, uncovered, for about 30-40 minutes, until mixture has thickened and gels when a teaspoonful is dropped on to a cold plate or saucer. Stir frequently to prevent sticking.

Remove pan from heat and spoon jam into hot sterilized jam jars. Seal quickly and label.

Makes about 2 jars (375 ml).




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13 Sep 2007

Pickled Breadfruit

Written by Chris in Condiment

Ingredients:

  • 1 large breadfruit (not too green)
  • 25 ml spoon (1,5 tbsp.) lime juice
  • 1 onion, peeled and chopped
  • salt and pepper to taste
Method:
Peel the breadfruit, cut out the core and cut into thick slices. Wash.Put breadfruit in a saucepan with enough water to cover. Simmer, covered, for about 30 minutes, or until breadfruit is tender.

Meanwhile, mix lime juice with onion and salt and pepper. Drain breadfruit and cut into thin slices.

Place on a platter and spoon pickle over. Serve hot with salted fish or meat.

Serves 4-6.



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12 Sep 2007

Meat Pies

Written by Chris in Dessert

(Shortcrust pastry)

Ingredients for shortcrust pastry:

  • 200 g (8 oz) plain flour
  • 1 ml spoon (1/4 teasp.) salt
  • 100 g (4 oz) fat (1/2 vegetable shortening and 1/2 margarine)
  • cold water to bind

Ingredients for filling:

  • 400 g (1 lb) ground beef
  • 5 ml spoon (1 teasp.) fresh thyme
  • 5 ml spoon (1 teasp.) onion powder
  • 5 ml spoon (1 teasp.) salt
  • 2 stalks escallinons, finely chopped
  • 1 red pepper, deseeded and finely chopped
  • 2 x 15 ml spoon (2 tbsp.) tomato ketchup
  • 2 x 15 ml spoon (2 tbsp.) oil
  • 25 g (1 oz) breadcrumbs
  • 125 ml (1/4 pt) warm water
  • beaten egg or milk to glaze
Method:
Make shortcrust pastry (see Mammy-apple Pie).Mix meat with remaining ingredients except oil, breadcrumbs and water. Leave to stand for 30 minutes.
Heat oil in a large frying pan. Add meat mixture and cook gently, stirring occasionally, for about 10-15 minutes. Pour off excess oil.Add breadcrumbs and warm water to the meat and cook for another 15 minutes.

Meanwhile, roll out pastry to 3 mm (1/8 in) thick. Cut into 12 circles, each about 12.5 cm (5 in) in diameter.

Place spoonfuls of the meat mixture on one side of each circle. Damp edges of each circle with water. Fold pastry over meat and press edges together. Pinch to seal.

Put patties on an ungreased baking sheet. Prick tops with a fork and brush with beaten egg or milk. Bake at 220°C (425°F), Gad Mark 7, for 20-30 minutes, or until golden brown. Serve hot or cold with a dark-green leafy vegetable or salad.

Makes about 12 patties.



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