JAMAICAN STUFFING
Try a spiced stuffing for your Christmas turkey or chicken. This recipe was handed down by Michael's grandmother, Esme, from Saint Mary in Jamaica
Provided by GF Member Michael Rutty
Categories Side dish
Time 50m
Yield Serves 6 as a side
Number Of Ingredients 9
Steps:
- Melt 75g of the butter in a frying pan over a low heat. Add the onions and fry for 6 mins until softened. Add the garlic and cook for 2-3 mins, then add the tomatoes, pepper, thyme and chilli (in one piece), and cook for a further 6-8 mins until softened. Season to taste. Stir through the remaining 25g butter and allow to melt.
- Stir in the breadcrumbs, making sure all the ingredients are fully combined, then mix in the ketchup. Leave to cool. Will keep chilled for up to 24 hrs. Remove the chilli, then use the stuffing to fill the cavity of a turkey or chicken, and roast following pack instructions.
- Alternatively, tip the stuffing into a roasting tray. Heat the oven to 200C/180C fan/gas 6 and cook for 20-25 mins to serve with turkey, chicken, or a vegetarian main.
Nutrition Facts : Calories 232 calories, Fat 14 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.6 milligram of sodium
MOFONGO STUFFING
Mofongo, which in its most traditional form is a fried-and-mashed fusion of plantains, pork rinds, garlic and peppers, symbolizes Puerto Rico's soul food. It is beloved, even if sometimes misunderstood; it can be vexingly heavy, but when it's executed properly there's a righteous balance of crispness and fluff. For this recipe we went to the chef Jose Enrique. We asked him for a mofongo for the Thanksgiving table, standing at the ready to soak up gravy and meet your turkey on the tip of a fork.
Provided by Jeff Gordinier
Categories dinner, lunch, sauces and gravies, main course
Time 50m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Heat oven to 375 degrees. Heat olive oil in skillet over medium heat. Add onion, garlic, cubanelle, ají dulce and ají caballero peppers and cook, stirring occasionally, until vegetables begin to soften, about 5 minutes.
- Stir in tomatoes and cilantro and cook 1 minute. Add 1 cup water and the butter and let mixture simmer, stirring occasionally, 10 minutes. Carefully transfer mixture to a blender or food processor and purée until smooth.
- Fill a large heavy-bottom pot with about 1 1/2 inches of vegetable oil and set over medium-high heat. Working in batches, deep-fry plantains until tender, about 3 minutes per batch; drain on a paper-towel-lined plate.
- Combine plantains, vegetable purée and pork rinds in a large bowl and mash with a potato masher until combined but still chunky. Transfer to a small baking dish and bake until top is just starting to brown, 10 to 15 minutes.
Nutrition Facts : @context http, Calories 566, UnsaturatedFat 37 grams, Carbohydrate 43 grams, Fat 45 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 6 grams, Sodium 13 milligrams, Sugar 20 grams, TransFat 0 grams
JAMAICAN BEEF PATTIES
These are delicious curry-flavored beef pastries that can be found in Jamaica and other Caribbean islands. Try serving them with some Peas and Rice, or just have them as a snack.
Provided by JEFFOLEE
Categories World Cuisine Recipes Latin American Caribbean
Time 1h20m
Yield 10
Number Of Ingredients 16
Steps:
- Preheat oven to 400 degrees F (200 degrees C). In a large bowl, combine flour, 1 1/2 teaspoons curry powder, and pinch of salt. Cut in 1/4 cup margarine and shortening 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 (approximately 1/8 inch thick). Set aside.
- Melt margarine in a skillet over medium heat. Saute onion until soft and translucent. Stir in ground beef. Season with 1 teaspoon curry powder, thyme, 1 teaspoon salt, and pepper. Cook until beef is evenly brown, stirring constantly. Stir in beef broth and bread crumbs. Simmer until liquid is absorbed. 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.
Nutrition Facts : Calories 371 calories, Carbohydrate 24.3 g, Cholesterol 57.2 mg, Fat 24.9 g, Fiber 1.3 g, Protein 11.9 g, SaturatedFat 7.6 g, Sodium 466.9 mg, Sugar 0.9 g
CARIBBEAN STUFFED RED SNAPPER
Provided by Food Network
Categories main-dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Wash the fish and rub inside and out with the quartered lime and salt. Refrigerate for at least 10 minutes. Wipe off the lime juice and salt. Preheat the oven to 300 degrees F or prepare the barbeque grill.
- Combine all the stuffing ingredients and fill the cavity of the snapper. Bake or grill the fish until the flesh is opaque, allowing about 10 minutes per pound. Do not overcook.
CRAB STUFFED POBLANOS WITH JAMAICAN MAYONNAISE
Provided by Food Network
Time 20m
Yield 4 servings
Number Of Ingredients 16
Steps:
- For the mayo: Mix the hot sauce, relish, sugar, ginger and red pepper flakes in large bowl until the sugar dissolves. Once dissolved, add the mayonnaise.
- For the poblanos: Halve the poblanos lengthwise. Core and remove the seeds, keeping the stems in place for presentation. Heat the oil in a deep-fryer to 350 degrees F. Fry the peppers in the hot oil for 2 minutes. Remove from the oil, drain and cool to remove the skin.
- Mix the crab meat, mayonnaise, Cheddar, onions, hot sauce in a large mixing bowl. Season with the seafood seasoning and black pepper. Divide the crab mixture evenly and fill the poblanos. Place on a baking sheet and sprinkle with panko. Broil until golden brown, 3 to 5 minutes.
- To serve, place small amount of Jamaican mayo on top of the peppers.
FESTIVE CARIBBEAN STUFFING
Make and share this Festive Caribbean Stuffing recipe from Food.com.
Provided by WizzyTheStick
Categories Caribbean
Time 30m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Bake cubed bread in an oven at 300°F until crisp and dry.
- Melt the oil and butter in a heavy saucepan.
- Add the garlic and onions and sauté until golden brown.
- Add the salt, black pepper, celery, fresh herbs, spices, bread crumbs, raisins, and half the broccoli and half the pumpkin.
- Mix well and add the stock.
- Lower the heat, cover pot and simmer for about 20 minutes.
Nutrition Facts : Calories 810.8, Fat 24.4, SaturatedFat 8.4, Cholesterol 26.1, Sodium 1739.2, Carbohydrate 125.6, Fiber 6.2, Sugar 12.5, Protein 21.6
FESTIVALS (JAMAICAN FRY BREAD)
These are generally served with jerk chicken or pork. The dough can also be braided. From the Barbecue Bible.
Provided by Chocolatl
Categories Quick Breads
Time 14m
Yield 24 pieces
Number Of Ingredients 8
Steps:
- Combine the flour, cornmeal, sugar, baking powder and salt in a large mixing bowl.
- Cut in butter until mixture feels crumbly, like sand. You can also mix the ingredients in a food processor.
- Add just enough evaporated milk to make a stiff but pliable dough. Stir just enough to mix.
- Pinch off walnut-sized pieces of dough and roll them between your palms to make long, thin ropes, about 10 inches long and 1/4 inch thick. There should be about 24.
- Heat oil in a deep fryer or large, deep skillet over medium-high heat.
- When oil has reached 350°, gently lower the festivals into the oil. Fry, turning with a slotted spoon, until golden brown on both sides, 2-4 minutes.
- Drain on paper towels and serve hot.
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