Day: August 29, 2010

 JamaicaScene.com: Jamaica Travel Guide

Ingredients: 

6 cloves garlic
1 onion, chopped
1 one inch piece of ginger
1 cup water
1 tbs vegetable oil
1 tsp each, ground: cumin, coriander, saffron powder.
1 cinnamon stick 2/3 cup tinned tomatoes, crushed
1 hot pepper, seeded and chopped
1 tin pigeon peas or 1 1/2 cups cooked fresh
1 cup bodi, cut into one inch pieces
1 cup cauliflower, in segments
1 carrot, chopped 1 potato, peeled and cubed
1 bell pepper, seeded and chopped

Preparation:

1. Place garlic, ginger and onion into a blender, add water and blend to a smooth paste. Heat oil in large sauté pan, add paste from blender, cook until light brown in colour.
2. Add dried spices and cook for a further 2 minutes. Add tomatoes and hot pepper, stir well. Add peas, and fresh vegetables, stir well to combine. Cover and cook for about 20 minutes stirring occasionally to prevent sticking.
3. If needed add just a small amount of water to prevent sticking. Serve with a fresh salad and steamed rice.

Tagged with: Jamaican Peas and Vegetable Curry Recipe, Peas and Vegetable Curry Recipe, Jamaican Peas and Vegetable Curry, Peas and Vegetable Curry

 JamaicaScene.com: Jamaica Travel Guide

Ingredients:

1 Tbsp extra virgin olive oil
2 cloves garlic, minced
2 cups sliced baby carrots
3 scallions, chopped
1 sweet potato, diced
1 (15 oz) can diced tomatoes, drained
2 tsp curry powder
1/2 tsp dried thyme
1/4 tsp red pepper flakes
1/4 tsp ground allspice
Salt and freshly ground black pepper
2 (16 oz) cans dark red kidney beans, drained and rinsed*
1 (14 oz) can unsweetened light coconut milk
1 – 2 cups vegetable broth or water

Preparation:

1. Pour the oil into a 4-quart slow cooker and set the cooker on high. Add the garlic and put the lid on the cooker while you prepare the rest of the ingredients
2. To the cooker, add the carrots, scallions, sweet potato, and tomatoes.
3. Stir in the curry powder, thyme, red pepper flakes, allspice, and salt and pepper to taste
4. Add the beans, coconut milk, and broth
5. Reduce heat, cover, and cook on low for 6 to 8 hours

Tagged with: Jamaican Red Bean Stew Recipe, Jamaican Red Bean Stew, Red Bean Stew Recipe, Red Bean Stew

 JamaicaScene.com: Jamaica Travel Guide

Ingredients:

1 pound of fresh sliced mustard greens or frozen
2 large potatoes, peeled and diced
1 large carrot, peeled and diced
1 small butternut squash, peeled and diced
2 cloves of minced garlic
1 red onion, diced
2 plum tomatoes, diced
1 teaspoon of dried thyme
6 cups of vegetable stock, (preferably) or water
2 bay leaves

1 small scotch bonnet pepper or habanero pepper, chopped finely

Preparation:

In a large soup pot or stockpot, add in the chopped vegetables including the garlic, thyme, bay leaves and hot pepper. Pour in the vegetable stock or water.

Bring the mixture to a boil. Reduce the heat to a medium setting and cook until the potatoes are done in about 20-25 minutes. Remove the bay leaves before serving.

Tagged with: Jamaican Vegetarian Stew Recipe, Jamaican Vegetarian Stew, Vegetarian Stew Recipe, Vegetarian Stew, Vegetable Stew

 JamaicaScene.com: Jamaica Travel Guide

Ingredients:

Pastry
250g plain flour
½ tsp ground turmeric
½ tsp salt
125g hard margarine
3-4 tbsp cold water
1 egg, beaten
For the vegetable filling:
1 tbsp oil
1 small onion, finely chopped
1 clove garlic, crushed
1 tsp hot pepper sauce
2cm root ginger, grated
1 courgette, cut into thin strips
1 carrot, cut into thin strips
1 sweet potato, cut into thin strips
1 small tin chopped tomatoes
freshly ground black pepper

Preparation:

Preheat the oven to 180°C or gas mark 5.

1. To make the filling, fry the onion and garlic in the oil until soft. Add the other filling ingredients, and cook until the vegetables are soft.
2. Make the pastry while the filling is cooling. Sieve the flour and turmeric into a bowl with the salt, and rub in the margarine until it looks like breadcrumbs. Add enough cold water to make a stiff dough and knead it gently until the pastry is smooth.
3. Roll out the pastry into a circle about 5mm thick, and cut out about 12 circles with a pastry cutter.
4. Put the circles on a greased baking tray and brush the edge of each with the beaten egg to help the edges stick. Place a small amount of the filling in the centre of each and fold each circle in half, pressing the edges together with the prongs of a fork.
5. Brush the surface of each pattie with the beaten egg and bake in the oven for 15-20 minutes until golden brown. Serve them hot or cold with a crisp mixed salad.

Tagged with: Jamaica Vegetable Patties Recipe, Jamaica Vegetable Patties, Vegetable Patties Recipe, Vegetable Patties, Vegetable Patty

 JamaicaScene.com: Jamaica Travel Guide

Ingredients:

8 Large Fresh Cleaned Carrots
1 Cup Of Carnation Sweetened Condensed Milk
1 Teaspoon Of Pure Ground Organic Nutmeg
1 Teaspoon Of Pure Vanilla Extract
1 Fresh Cut Lemon Wedge (Optional Garnish)
1 Cup Of Crushed Ice (Optional Garnish)

Preparation:

1. Wash and rinse eight large carrots under cold running tap water. If you own a small juicer, you may want to quarter your carrots to prevent over stressing your machine.
2. Finally you may begin feeding your carrots into the machine one by one. Depending on the age and moisture content of your carrots, you may want to adjust your proportions accordingly.
3. Once your carrot juice is finished, add one full cup of condensed sweetened milk into your glass, and mix the two ingredients together thoroughly.
4. Lastly add in the nutmeg and vanilla extract, again stirring until both ingredients are evenly distributed throughout the juice. Optional garnishes include crushed ice, or a single lemon wedge.

Tagged with: Jamaican Carrot Juice Recipe, Jamaican Carrot Juice, Carrot Juice Recipe, Carrot Juice