Jamaican Night
A couple months ago I was introduced to Jamaican food. Jerk chicken, Jamaican curry, brown gravy stew, patties, plantains… So here I am trying to make a Jamaican night, I’m not really sure what goes with what, so I just put something together, this meal is not healthy, but if you want something tasty this hit’s the spot.
Jamaican Beef Patties
Plantains
Sweet Potatoes
Red Beans and Rice
For those of you that don’t know what Plantains are:
The plantain (pronounced ['plænteɪn] or ['plæntɪn][1]) is a species of the genus Musa and is generally used for cooking, in contrast to the soft, sweet banana (which is sometimes called the dessert banana). The population of North America was first introduced to the banana plantain, and colloquially in the United States and Europe the term "banana" refers to that variety. The word "banana" is often used incorrectly to describe other plantain varieties as well, when in fact the generic name is "plantain" and the specific varieties are cooking plantain, banana plantain, bocadillo plantain (the little one), etc. All members of the genus Musa are indigenous to the tropical region of Southeast Asia, including the Malay Archipelago and northern Australia. [1]
Plantains tend to be firmer and lower in sugar content than dessert bananas and are used either when green or underripe (and therefore starchy) or overripe (and therefore sweet). Plantains are a staple food in the tropical regions of the world, treated in much the same way as potatoes and with a similar neutral flavour and texture when unripe. They are grown as far north as Florida, the Caribbean, the Canary Islands, Madeira, Egypt, and southern Japan or Taiwan and as far south as KwaZulu-Natal and southern Brazil. The largest exporter of plantains to the United States is Colombia. It is assumed that the Portuguese Franciscan friars were responsible for the introduction of plantains to the Caribbean islands and other parts of the Americas. The Spaniards, who saw a similarity to the plane tree that grows in Spain, gave the plantain its Spanish name, plátano.
(UPDATE - I decided against cooking the red beans and rice and Plantains *this time*, But I left the recipes up incase anyone wants them.)
Green Fried Plantains
Google
1 Plantains
Oil for frying
Salt to taste
In a frying pan or small skillet heat oil, I think canola oil would work well, only enough to coat the pan and cooked the plantain for about 3 minutes, turning frequently.
I love sweet potatoes, I love them all kinds of ways, baked, boiled, casseroled, in pies, the microwave, in cake, muffins… But tonight I decided to make my own version of candied sweet potatoes.
My Sweet Potatoes
Me
1 large Sweet potato
1 tbsp. Butter
1/3 cup. Brown Sugar
¼ tsp. Ground Cinnamon
¼ tsp. Ground Nutmeg
1 tsp. Vanilla Extract
½ cup Water
A nice sized splash of Rum
Peel sweet potatoes and cut into chunks.
Boil sweet potatoes in pot to desired firmness.
Drain water from pot and add brown sugar, cinnamon, nutmeg and water. Stir everything in the pot and cook on medium heat until some of the water cooks down.
Add butter, vanilla, and rum, and turn down the heat (low heat) 5 minutes or so.
Scoop contents into serving bowl or plate.
Easy Red Beans and Rice
AllRecipes
INGREDIENTS
1 cup water
1/2 cup uncooked rice
1/2 (16 ounce) package turkey kielbasa, cut diagonally into 1/4 inch slices
1/2 onion, chopped
1/2 green bell pepper, chopped
1/2 clove chopped garlic
1 (15 ounce) can canned kidney beans, drained
1/2 (16 ounce) can whole peeled tomatoes, chopped
1/4 teaspoon dried oregano
salt to taste
1/4 teaspoon pepper
DIRECTIONS
In a saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
In a large skillet over low heat, cook sausage for 5 minutes. Stir in onion, green pepper and garlic; saute until tender. Pour in beans and tomatoes with juice. Season with oregano, salt and pepper. Simmer uncovered for 20 minutes. Serve over rice.
Jamaican Beef Patties
Originally from AllRecipes with my own changes and additions
*Makes 5 patties, not 10!) to make 10 patties only double the pastry - 4 cups flour, 5 tsp curry, 1/2 +1/2 butter,margarine, 1 1/4 cup water, dash salt.
INGREDIENTS
2 cups all-purpose flour
2 1/2 teaspoons curry powder
1 dash salt
1/4 cup margarine/shortening - I don’t know what shortening is so obviously I didn’t use that.
1/4 cup butter
1/3 cup water + ¼ cup water - 1/3 was not enough!
2 tablespoons margarine
1 pound ground beef
1 small onion, finely diced
3 small red potatoes roasted in oven and diced
2 teaspoon curry powder
1 teaspoon Italian seasoning or Thyme - I used Italian seasoning
1 teaspoon Lawry’s seasoning salt
1 teaspoon pepper
1/2 cup beef broth
1/2 cup dry bread crumbs - made my own out of fresh bread. See recipe below.
1 egg, beaten to coat pastry
DIRECTIONS
Preheat oven to 400 degrees F. In a large bowl, combine flour, 2 1/2 teaspoons curry powder, and pinch of salt. Cut in 1/4 cup margarine and ¼ butter until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Shape dough into a log, and cut into 10 equal sections. Roll each section into a six inch circle Set aside.
Melt margarine in a skillet over medium heat. Sauté onion until soft and translucent. Stir in ground beef. Season with 2 teaspoons curry powder, Italian seasoning, 1 teaspoon seasoning salt, and pepper. Cook until beef is evenly brown, stirring constantly. Stir in beef broth, potatoes and bread crumbs. Simmer until liquid is absorbed. (Not all liquid leave some or it will be dry) Remove from heat.
Spoon equal amounts of filling into each pastry circle. Fold over and press edges together, making a half circle. Use a fork to press edges, and brush the top of each patty with beaten egg.
Bake in preheated oven for 30 minutes, or until golden brown.
Bread Crumbs
The Cooks Thesaurus
breadcrumbs = bread crumbs Equivalents: 1 cup fine dry breadcrumbs = 4 slices bread; 1 cup fresh breadcrumbs = 3 slices bread. . To make your own: Use stale (but not moldy) bread, or bake bread slices in a slow oven (200°) until slightly dry (for fresh bread crumbs) or very dry (for dry bread crumbs), and allow to cool. Process the slices in a food processor (if you have one, I don‘t, I used a knife), using a steel blade to make coarse crumbs, or a grating blade to make fine crumbs. Season with salt, herbs, garlic powder, onion powder, and/or lemon zest if you wish.
The dinner Verdict: ****
The patties are really good. I will make this again! The only changes I will make would be making 10 instead of 5!
Yum yum good.
I will post a picture after Val gets home and eats dinner, I only made a small 2 bite size tester one to make sure they tasted okay.
