Jamaica Fruity Easter Bun

1 1/4 cups packed brown or demarara sugar

3 cups flour

2 tsp baking powder

1 cup chopped mixed fruits of your choice (soaked in liquor of choice or prune wine)

3/4 cup stout or Malta

1 tbsp melted butter

1 tablespoon molasses

1 egg

1 tbsp mixed spice (or to taste)

Directions:

1.  Using a saucepan, heat the stout ( malta), sugar, butter, molasses and spices on low flame, ensure that you stir until all ingredients are properly dissolved.

2.  Cool mixture before adding in the egg so as to prevent scrambling the egg. Mix together well

3.  Sift the flour and baking powder and add in batches to the wet mixture, mixing well between batches 

  Drain and add chopped fruit mixture and mix well.

5.  Bake in a greased and floured loaf pan at 350F for 1 hour (Test for doneness after 50 minutes).

 Servings

Serve with your choice of Tastee processed cheese or natural cheddar cheese.

Jamaican Rice Porridge

White Rice

1 cup Rice

1 tbsp. Butter

¼ cup Half and Half (or Milk)

½ cup Sweetened Condensed Milk

2 tbsp. Sugar

5 cups Water

¼ tsp. Nutmeg (ground)

¼ tsp. Cinnamon (ground)

Vanilla Flavoring (1 drop)

½ tsp. Salt

½ cup Flour

Add rice, salt, butter, and 1 cup water to a saucepan. Bring ingredients to boil and immediately reduce heat to medium. Cover pot and allow rice to simmer for 12 minutes. Use a fork to stir rice and then taste it. Add the rest of the water to the rice, cook for another 12 minutes. Add water to the flour in a bowl to make a watery paste.

Beat the flour with a fork to make a smooth solution of flour and water. Slowly add the water and flour mix to the pot while stirring. Now add the half &half. Keep stirring the pot to make sure you have no lumps. Simmer for another 12 minutes and then sweeten and flavor.

Serve in bowls.

Hot and Sour Jerk Shrimp

Ingredients:

1 lb package cooked large shrimp

2 inch piece of ginger, grated

4 cloves garlic, minced

1 tsp red pepper flakes

1/4 cup lime juice

1/4 cup ketchup

1/4 cup soy sauce

1 tbs jerk marinade

3 tbs sugar

2 tbs vinegar

1 cup chicken stock, or water if you don't eat meat

1 tbs cornstarch

3 tbs vegetable oil

1 large green pepper, roughly chopped

1 onion, thinly sliced,

1/2 cup pineapple cut into 1-inch pieces

2 stalks scallion, thinly sliced

Directions:

1. Thaw shrimp according to package directions. Season the shrimp with ginger, garlic and red pepper flakes

2. Combine lime juice, ketchup and soy sauce, jerk marinade, sugar and vinegar.

3. In another bowl combine stock/water with cornstarch.

4. Heat oil on medium heat. Add onions and green peppers. Sauté until crisp-tender.

5. Add lime juice and stock mixture - bring to a boil until thickened.

6. Add shrimp and pineapple. Heat thoroughly.

7. Add scallions just before serving.

8. Serve with white rice.

Baked Egg And Rundown Tart

Ingredients:

4 large Chippenham eggs

2lbs salt mackerel or salt fish

2 cups coconut milk or 1 can coconut milk

1 cup water

1 large onion, chopped fine

2 garlic cloves, crushed

2 stalks scallion, chopped fine

2 large tomatoes, chopped fine

4 sprigs thyme

1 scotch bonnet pepper, chopped fine (optional)

Salt

Black pepper

Method:

1. To remove some of the salt from the mackerel/salt fish, soak in water overnight or boil in hot water for 30 minutes. (A combination of this can be done if the mackerel is still salty.)

2. Drain water off the fish and cut into small pieces.

3. Combine milk and water in a frying pan and boil until it looks oily.

4. Add the fish and cover the pot. Cook for 10-12 minutes on medium heat.

5. Add and stir the onion, garlic, scallion, tomatoes, scotch bonnet pepper and thyme.

6. Add salt and pepper to taste

7. Lower the heat and simmer for 10 minutes.

8. Remove from heat and let cool to room temperature.

9. Spoon rundown halfway full into ramekins or small teacups.

10. Break eggs gently on top of rundown mixture without breaking yolks.

11. Pour a small amount of coconut milk next to the yolks.

12. Season gently with salt and black pepper.

13. Bake at 350 for 10-15 minutes, depending on desired yolk.

Serve with fried breadfruit.are fried  dumplingsPay Ram

Green Banana Porridge with Coconut & Cinnamon

Ingredients

6 green bananas

1qt water

1/2 cup coconut milk

2tbsp cornstarch

1 cinnamon stick

Pinch of nutmeg

Condensed milk to taste

Pinch of salt

Method

1. In a saucepan simmer the coconut milk with cinnamon stick, pinch of nutmeg and water for two minutes.

2. Add blended green banana (use some of the water to blend it).

3. Add cornstarch (mixed with a little cold water) and simmer for 15 minutes.

4. Add sweetened condensed milk and pinch of salt to taste.

5. Serve in a calabash bowl and sprinkle with little brown sugar when serving.