Jamaican Curry Chicken Back

INGREDIENTS
 2 lbs chicken
2 tsp Jamaican Indian curry powder
 1/2 onion
1 tbsp seasoning salt 

1/2 scotch Bonnet pepper

1/2 garlic gloves

1/2 tsp all purpose seasoning 

1 carrot

1 Irish

DIRECTIONS:
1. Cut chicken into small pieces.

2. slice onions into small pieces and add to chicken (add thyme and a small amount of black pepper if you want a little heat…you can add scotch bonnet pepper instead of black pepper if you choose, but bear in mind that this pepper is very hot, so use sparingly).

3. Add seasoning salt to taste.

4. Mix in all seasoning to ensure that they are evenly spread throughout the chicken.

5. Put oil in cooking pot and place on fire.

6. Add curry to hot oil and mix in for 15 seconds.

7. Add seasoned chicken to the oil and mix in until curry spreads all over the chicken.

8. Cover and cook slowly on a low flame.

9. Watch fluid level as chicken cooks (chicken will develop its own) if too low add small amount of water.

10. When chicken is fully cooked, throw off fluid in a skillet.

11. Place the skillet on high flame until most of the water evaporates and you are left with leave a nice thick gravy.

12. throw this gravy on top of and over the cooked curry chicken.

10. Serve over white rice,cornmeal Dumpling,yam and cook green banana, bread, pasta, rice and peas, mashed potatoes, or cooked vegetables.

Jamaican Style

Jamaican Rum Punch

There are many various recipes across the Caribbean, but Jamaica is the original home of the Run Punch.  In Jamaica we say “one of sour, two of sweet, three of strong and four of weak” to describe how to make Run Punch.  Remember this for the classic Jamaican Rum Punch recipe. This measure can be cups or gallon, but the ratios must be the same.  Here are 3 simple recipes following the classic recipe of 1-2-3-4 formula of parts sour, sweet, strong and weak. 

Simple Jamaican Rum Punch (Weak)
 

Ingredients:

• 1 Cup lime or lemon juice
• 2 cups Jamaican white over-proof rum (Appleton) (or other simple syrup), 3 cups white over-proof rum
• 3 cups strawberry flavored syrup (or other simple red colored syrup) -
• 4 Cups water

Simple Jamaican Rum Punch (Sweet)

Ingredients:

• 1 Cup lime or lemon juice
• 2 cups strawberry flavored syrup (or other simple red colored syrup)
• 3 cups Jamaican white rum
• 4 Cups Fruit Juice (Combine 2 cups Pineapple and 2 cups Orange Juice)

Simple Jamaican Rum Punch (Strong)
 

Ingredients:

• 1 Cup lime or lemon juice
• 2 cups strawberry flavored syrup (or other simple red colored syrup) -
• 3 Cups Fruit Juice (Combine 1 cup Pineapple and 2 cups Orange Juice
• 4 cups Jamaican white rum

Method:

• Mix everything together in a punch bowl
• Taste and adjust.
• Garnish with slices of lime and/or pieces of pineapple
• Place in the refrigerator to chill. Aging improves Rum Punch so we suggest refrigerate and serve after 2 hours
• Serve cold over ice.
• Serves: 10-12

Jamaican Papaya Drink

In Jamaica the papayas is called “pawpaw”.  Many say the Jamaican papayas,  like our Blue Mountain coffee,  has a  unique in taste. Papayas are a good source of folate, vitamin A, Vitamin C, magnesium, copper, pantothenic acid and fiber. It is also low in calories and makes a refreshing drink. Here is our Jamaican Papayas Drink.

Ingredients:

• 1 small ginger root peeled and cut into small pieces
• 1 medium overly ripe Jamaican papaya (pawpaw), peeled and seeded
• ½ cup water or milk (add more or less depending on your thickness preference)
• ¼  cup Brown Sugar
• Nutmeg

Method:

1. Put all the ingredients in a blender
2. Blend until smooth.
3. Stir with a wooden spoon.
4. The drink can be made thicker or thinner depending on how much water or milk is used.
5. Refrigerate about 2 hours before serving.
6. Serve with nutmeg sprinkled on top
7. Serve with ice cubes.

Mango-Pimento Easter Bun

Ingredients

3oz margarine

1tbs guava jam

1 bottle stout, or other dark beer

1tsp vanilla

¹/² cup Red Label Wine

2tbs browning

1 medium egg, beaten

7oz dark brown sugar

15oz all-purpose flour

1tsp freshly grated nutmeg

1tsp freshly ground cinnamon

1tbs Jamaican mixed spice (includes pimento)

¹/²tsp salt

3oz mixed fruit peel, chopped

3oz raisins, soaked overnight in one ounce each Red Label Wine and rum, excess liquid drained

1¹/²oz dried mango, chopped

Method

1. Preheat oven to 350°F.

2. Melt margarine and allow to cool slightly. Combine with guava jam, stout, vanilla, Red Label Wine, browning, and beaten egg in a small mixing bowl. Add sugar and mix until dissolved.

3. In a large mixing bowl, combine all dry ingredients and add the mixed peel and raisins. Add the liquid mixture to the dry ingredients and mix well. Pour the batter into a greased 5" x 8 1/2" loaf pan. Sprinkle the chopped dried mango on top before baking.

4. Bake for one hour until golden brown and a toothpick inserted in the centre comes out clean. Remove from oven and cool completely in the pan set over a wire baking rack.

Makes one 5" x 8 1/2" loaf

Requires overnight preparation

Chef's note: If you prefer a darker or lighter bun, simply add more or less browning to the mixture.

Easter Bun With Dry Fruits

Making it yourself allows you to put as many fruits in it as you like and make it as moist as you want. Enjoy! Happy Easter!

Ingredients

Bun

1 cup milk

¹/⁴ cup granulated sugar

1tbs dry yeast

1 egg

1 pinch salt

1 stick (4 ounces) unsalted butter, at room temperature

2lbs cake flour

¹/⁴ cup almonds, sliced

¹/² cup mixed fruit peel, chopped

¹/⁴ cup dried mango

¹/⁴ cup dried papaya

¹/⁴ cup dried pineapple

Zest of one lemon

1tbs spiced rum

Glaze

2tbs butter, melted

Powdered sugar as needed

Method

1. In a small saucepan over medium heat, warm half of the milk with 1 tablespoon of sugar and the yeast. Once the sugar and yeast are dissolved, remove from the heat and allow to rest for 10 minutes to activate yeast.

2. Transfer the yeast mixture into a large mixing bowl, add the whole egg, and whisk together. Add the rest of the milk and sugar, salt, and soft butter, stirring until well incorporated.

3. Incorporate the flour, mixing just until the dough comes together. Remove the dough from the bowl and knead on a floured work surface just until smooth and elastic. Cover with a cloth and allow to rest for an hour.

4. In a small mixing bowl, combine the almonds, dried fruits, and lemon rind. Pour the rum over the mixture and allow to soak for one hour.

5. Drain any excess liquid from the fruit peel mixture and knead into the dough, ensuring that it is distributed evenly throughout.

6. Line a baking sheet with grease paper. Divide the dough into 12 portions and form into individual buns. Place on the baking sheet roughly two inches apart, cover and allow to rest for an additional half hour.

7. Preheat the oven to 350°F.

8. Bake the buns for 50 minutes, or until golden brown and a toothpick inserted in the middle comes out clean.

9. Remove from the oven, immediately brush with melted butter, and sprinkle with powdered sugar. Serve warm or allow to cool to room temperature.

Makes 12 individual buns