Blue Drawes

2 cups cornmeal
1/2 tsp salt
3/4 cup brown sugar
1/2 tsp grated nutmeg
1/2 tsp mixed spice
1/2 tsp cinnamon powder
1/4 cup raisins
1/4 cup grated coconut
1 1/2 cups coconut milk
1 tsp vanilla

banana leaves/aluminium foil
banana bark/string

Mix all dry ingredients and grated coconut together. Add coconut milk and vanilla, and mix well.Place about 1/2 cup of mixture unto the banana leaf or foil. Fold up the sides to make a secure parcel.Tie with banana bark or string.

Drop into boiling water. There should be enough water to cover the parcels. Simmer for about an hour.

Remove banana leaves (and foil, of course) before eating.

Roast Turkey (Jamaican Style)

Ingredients:
I think a 4.5kg turkey is definitely the way to go this Christmas season, even if you're cooking for four or six, because you'll have nice leftovers. If you want a bigger bird, then add 15-20 minutes extra cooking time for every extra 500g, or check the packaging for timings.

For the stuffing:
2 onions, finely chopped
2 rashers streaky bacon, chopped
1 tablespoons (15ml) Olive oil
25g butter
1 tablespoon fennel seeds
15g pack fresh sage, chopped
150g can of chestnuts, drained
500g sausage meat
1 large egg, beaten
200g fresh breadcrumbs
salt and black pepper to taste

For the turkey...
4.5kg fresh turkey
8 jerk sausages
parboiled potatoes for roasting
8 rashers of streaky smoked bacon

 Method 

Let's start with the stuffing. Fry the onions in the olive oil and butter for 4 minutes. Now add the fennel seeds. Bash first in a tea towel with a rolling pin to crack them. Add the sage, crumble in the chestnuts, add a little seasoning and cook for a further 3 minutes, on medium heat, until the ingredients have all flavoured each other. Season to taste. Pour it out onto a tray to cool guickly. Once it's at room temperature, pop it into the fridge until chilled. Put the stuffing mixture back in a bowl, add the sausage meat and egg, and mix together. Add the breadcrumbs to lighten and bind. The mix should hold together but not be sloppy. Place the stuffing in an oven-proof dish and cook for about 45 minutes or until cooked thoroughly, to serve with the turkey.

Preheat your oven to 190°C, 375°F. Now remove any giblets from the turkey. Rub the inside and outside of the turkey with salt, tucking the skin under to make it look nice. Cover the turkey loosely in aluminium foil and place in the oven for 3 hours. Feel free to baste whenever you like after the first 30 minutes. For the final 50 minutes of cooking, remove the foil so the skin can crisp up nicely. At the same time, scatter your sausages, parboiled potatoes and bacon into another roasting tray and use some of the turkey fat to coat well. Once the turkey's done, take it out of the oven, put onto a plate and, most importantly, let it rest for at least 30 minutes before carving. During resting, you have time to do your vegetables and make the gravy. Skim off most of the fat, put the roasting tray onto the hob at a low heat to simmer, and stir in a good tablespoon (15ml) of flour. Keep stirring until thickened. After about 1 minute, add a pint of chicken or turkey stock, a little to start with, until it's all mixed together. Bring to the boil and simmer until it coats the back of a spoon.

Tun Cornmeal(Turn Cornmeal)

½ lb. Cornmeal

1 Scallion

1 Large Onion

2 sprigs Thyme

12 oz. Coconut Milk

½ Scotch Bonnet Pepper

1 tsp. Salt

1 pinch Curry Powder

4 Cherry Tomatoes

1 oz. Butter

1 tsp. Sugar

½ Qt. Water

1 cup Cooking Oil

You will sauté the onions, scotch bonnet pepper, tomatoes, and thyme in a skillet. And then mix salt and cornmeal together in a bowl. In the meantime bring water to boil in a saucepan. Add the coconut milk and sugar to the water and turn the fire to medium.

Next use a knife handle to beat the scallion on a cutting board until slightly frayed. After that, add the scallion and all the ingredients from the skillet to the coconut and water solution already on the stove.

Alright, add some cold water to the cornmeal and salt that’s in the bowl, just enough to make cornmeal mix wet. Use a wood spoon and turn the cornmeal in the bowl to make sure the water penetrates the cornmeal.

Slowly add the cornmeal to the pot while consistently stirring to make sure the cornmeal does not lump up in the pot…this is of major concern. You will have to continue to stir the cornmeal for quite awhile to prevent the lumps.

Allow the ‘tun cornmeal to cook for twenty minutes and then add the butter. Cook for another ten minutes while turning with the wood spoon to prevent the cornmeal from sticking to the bottom of the pot.

When the cooking process is complete let the ‘tun cornmeal cool and then serve in a flat plate as is.

It can be eaten with fish,chicken are any meat kind. Enjoy yum yum

Fry Dumplings (Flour)

Ingredients

• 2 cups flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1 cup water or milk to bind flour
• cooking oil to fry

Directions

1. Mix flour baking powder and salt in a medium bowl with a whisk. Bind the flour with warm water or milk
2. When it comes together remove bowl and knead.
3. If preparing for soup or stew, spoonfuls can be dropped for 15-20 minutes (stop here)! If frying, divide dough in 2, roll into a 6x2 inch shape.
4. Put on a cutting board and cut in 1/2 inch diagonals.
5. Heat enough oil to deep fry, about 5 mins. per side till golden.

Bully Beef(Corn Beef) and Rice

Ingredients

1 can Libby's corned beef
1 medium onion, sliced
4 tsp of vegetable oil
1/2 tsp golden ray margarine
1 tsp Jamaican pimento seeds
2 scallions, chopped
1 medium potato, cubed
1 sprig of Thyme
1 scotch bonnet pepper
1/2 tsp margarine (for rice)
2 1/2 cups of Canilla white rice
season salt, black pepper and garlic powder to taste


Directions


Wash rice and prepare rice to steam. Once rice is steamed to perfection add 1/2 teaspoon of your favorite margarine to melt over steamed rice.
Add 4 teaspoon of vegetable oil to frying pan and fry sliced onion, chopped scallion and pimento seeds and fry until onion and scallion are soft take them out and drain them.
Fry the potatoes until they are golden brown.
Drain the potatoes but leave the pimento seeds in the remaining oil to fry the bully beef. Fry the bully beef in the remaining oil and add 1/2 teaspoon of Golden ray margarine, fry lighty by stirring back forth, then add the onions, scallions, potatoes, and thyme.
Add a little water to allow bully beef to steam a little. Once bully beef is steamed add the scotch bonnet pepper on top. Enjoy.