Jamaican Cornmeal Pudding

Ingredients

1/2 cup flour
2 cups cornmeal
1 cup brown sugar
4 cups coconut milk
1/4 tsp. mixed spice
1 tsp. salt
1 tsp. nutmeg
1/4 cup raisins
1 tsp. margarine

Method

1. Pre heat oven to 180 degrees celcius
2. Combine sifted flour and cornmeal
3. Mix together sugar, milk, mixed spice and nutmeg. Add cornmeal mixture stirring until smooth. No lumps
4. Add raisins. Scrape mixture into a greased baking pan, Dot with margerine.
5. Bake until skewer inserted comes out clean.

Custard Topping 

Ingredients
1 tsp cinnamon powder
1/2 cup coconut milk
4 tsp sugar
1 tsp vanilla

Method

1. Mix all ingredients together
2. Pour over pudding when it is 3/4 done and allow baking until custard is set.

Jamaican Egg Nog Cheesecake

Evening treat

Ingredients

1 cup Graham cracker crumbs
2 tbsps white sugar
3 tablespoons melted butter
3 (8 oz) packages cream cheese (softened)
1 cup white sugar
3 tbsps all-purpose flour
3/4 cupp eggnog
2 eggs
2 tbsps rum
1 pinch ground nutmeg

Method

1. Preheat oven to 325 degrees Fahrenheit
2. In a medium bowl combine Graham cracker crumbs & 2 tbsps sugar and butter. Press into bottom of a 9 inch springform pan
3. Bake in preheated oven for 10 minutes. Place on a wire rack to cool
4. Preheat oven to 425 degrees Fahrenheit
5. In a food processor combine cream cheese, one cup sugar, flour and eggnog; process until smooth. Blend in eggs, rum and nutmeg. Pour mixture into golden crust.
6. Bake in preheated oven for 10 minutes.
7. Reduce heat to 250 degrees Fahrenheit and bake for 45 minutes, or until centre of cake is barely firm to touch.
8. Remove from the oven and immediately loosen cake from rim. Let cake cool completely before removing rim.

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Barbecue Salmon

Ingredients 

1 boneless fillet of salmon - sliced into 6oz portions

4oz Honey Jerk BBQ sauce

2-3 oz olive oil

Juice of 2 limes

Method

1. Mix together jerk seasoning, 2 oz olive oil, and juice from 1 lime and rub into salmon. Allow to marinate for at least 1 hour, preferably overnight.

2. Cover bottom of roasting pan with remaining olive oil and place salmon skin down into pre-heated oven at 375 degrees

3. Bake for 30 minutes - basting honey jerk BBQ sauce for the last 10 minutes of cooking.

4. Remove from oven, squeeze juice of remaining lime over salmon.

Jamaican Stew Peas

Ingredients
1 pint kidney beans (red peas or fresh gungo peas)
1/2 lb salted pig's tail, cut up
1/2 lb salt beef stew, cut up
2 cloves garlic, minced
1/2 tsp grated fresh ginger
6-8 whole pimento berries
1 whole green Scotch bonnet pepper
2 stalks scallion
1-2 carrots cubed
Sprig of thyme
2 cups coconut milk
Salt and pepper to taste

Method
1. Soak peas in five cloves of garlic to soften and flavor (preferably overnight)
2. Soak pig's tail in enough water to cover up to 3 inches above meat (preferably overnight).
3. Place pig's tail and peas together in a large saucepan with enough water to cover, add coconut milk and simmer for about two hours or until soft.
4. Add thyme, scallion, whole Scotch bonnet pepper, carrots, pimento berries, ginger, garlic, tomato ketchup. (Spinners may be added at this time.)
5. Cook until flavours are mixed for approximately 30 minutes. Serve hot with plain rice, freshly sliced tomatoes, fried ripe plantain, and a slice of avocado pear to get the perfect meal.

Jamaican Strong Back Punch (Quick & Easy Sunday Beverage)

Serves 3-4; Time: 5 minutes

Ingredients

1 bottle of Guinness

1tin of Nestle Supligen or Vanilla based shake

2 cups carrot juice

2 tbsp. Wray & Nephew rum cream

4 tbsp. condensed milk or evaporated milk

(or as much as desired)

1-2tsp. Vanilla

¼ tsp. nutmeg

Method

1.       Blend together Guinness, Supligen, carrot juice, Bailey’s, vanilla and nutmeg.

2.       Sweeten with condensed or evaporated milk.

3.       Serve chilled on ice cubes.

Codfish Balls

Ingredients
1/2lb salted codfish
2cups diced, raw potatoes
1tbsp butter
1/2tsp pepper
2eggs beaten
bread crumbs
vegetable oil for deep frying






Steps:
1. Soak codfish water, preferably overnight. Boil for 1/2hr. Drain, rinse under cold water and flake the fish making sure to remove bones.
2. Boil diced potatoes for 20minutes.
3. Add butter, pepper and shredded fish to potatoes, mix well.
4. Form mixture into light, feathery balls. Dip in beaten egg then breadcrumbs.
5. Fry in deep oil in fryer basket until golden brown.
6. Drain on absorbent paper and serve very hot with a cocktail sauce.
(Serves 12)

Corn Fritters

1lb can whole kernel corn
1 1/2 cups sifted all purpose flour
2tsp baking powder
1/4 tsp salt
2tbsp sugar
2 eggs beaten
milk
oil for deep frying


Steps:
1. Drain can of corn and save liquid
2. Make up liquid from can to 1cup with milk. Set aside.
3. Sift together flour, baking powder, salt and sugar.
4. Combine beaten egg, milk mixture and corn.
5. Add to dry ingredients and mix just until flour is moistened.
6. Drop batter by tbsp into hot oil (375ºF)
7. Fry until golden brown, (about 3minutes)
8. Drain on paper towel.
9. Serve with warm maple syrup.
(Serves 18)

Jamaican Saltfish (Codfish) Fritters

1/2 lb saltfish (salted codfish)
1/2 lb flour
2 onions
2 tomatoes (plummy)
2 cloves garlic
1/2 hot pepper (scotch bonnet is best)
2 stalks escallion
2tbsp oil
2tsp baking powder
oil for frying




Steps:
1. Soak saltfish, preferably overnight. Drain, rinse under cold water, flake the fish making sure to remove fish bones.
2. Chop finely, tomatoes, onion, garlic, escallion and pepper.
3. Saute in 2tbsp oil. Drain off oil and cool.
4. Add seasoning to raw codfish. Set aside.
5. Add baking powder to flour. Add codfish to flour.
6. Add enough water to make a medium batter.
7. Fry by tbsp in about 1/2 inch of oil or deep fat until golden brown.
8. Drain on absorbent paper.
9. Serve hot.
(Serves 24)

Escoveitched Fish

2lbs fish
1/4 cup flour
oil for frying
Escoveitch Sauce:
1cup vinegar
1cup water
a pinch of salt
1tsp sugar
1cup julienne strips of chochos and carrots
2-3 medium size onions, cut into rings
hot pepper to taste
6 pimento grains


Steps:
1. Prepare fish for frying
2. Lightly dust with flour
3. Fry fish in 1/2 inch deep oil
4. As soon as flesh is opaque, fish is ready. Set aside
5. Boil 1 part of water with 1 part of vinegar with a pinch of salt and a teaspoon of sugar.
6. Add julienne strips of chocho, carrots, hot pepper to taste, some pimento grains and onion rings
7. As soon as liquid boils, pour over fried fish. This is done the  day before it is eaten and it is not kept in the refrigerator.
(Serves 4-6)