I hope you liked my blog!!!

To the readers of my blog, I hope that you liked my blog because I put a lot of work in to it. I hope you enjoyed and can make use of the posts on my blog !!-Sara McGrath!!!

As you can see that dish is salty!!!

As you can see that dish is salty!!! I am sorry to say that the article in the link I posted is true when it says that the Jerk chicken dish is sodium tsunami. So, I suggest that if you ever make that dish you go to the paragraph I posted (For a healthe change you can...) and fallow my suggestions. Also, do not make that dish to often !!

Ideal Jamaican meal!!

As you probably all know, most countries have an ideal meal. Here is one of Jamaica's ideal meals: Jerk chicken dinner with rice, peas and coleslaw. How to make it: I have a Jerk chicken resipe on my blog wich should take care of the Jerk chicken part of the meal. For the rice, to simplify it a bit at stores you can find Jamaican. For the peas , bring water to a boil and cook the peas until they are ready then add some butter and some salt and it is done!!! For the coleslaw, you can by a coleslaw at a store then you heat it up a bit mix in some mayonnaise and it is done!!! Unfortunately this dish is pretty salty. Check out this link for an article about this dish:

http://healthzone.ca/health/dietfitness/diet/article/801790--the-dish

Comparison of pattys!!!

I have disided to compare a brand of pattys (Taste pattys) with a restaurants pattys (Alberts Real jamaican Food) !!! The brand "Taste pattys"makes good pattys but, I am almost sertin that the pattys are not real, meaning they are not traditional . On the other hand they are pretty good. Where as "Alberts" Real Jamaican Food" has realy good traditional Jamaican pattys. Both are realy good so I suggest you try both!!

For a healthe change you can ...

If some of you are healthier eaters than others you can change some things.1)Go through your list of ingredients and see if you can eliminate some of the saltier and fatier items without changing the taste.2)If you have to fry somthing,use one of the oils that has less calories than the average calorific oils.3) If you usually go for seconds try to elimanate that one extra serving.Those are a few things I thought of and I hope you make use of my tips.

I do not list every resipe.

Because I do not list every resipe and you may be looking for a different resipe so click on a link that goes along with one of the resipes on my blog. If you cat make use of any of those links then try google searching, google always comes up with lots of resalts.I hope you find what you are looking for!!!

Traditonal food is better when it comes to jamaican food.

I have to say that traditonal jamaican food is better than the copied jamaican food.The copied jamaican food makers often take away or add different ingredients.I like traditonal jamaican food because the traditonal food reprasents the culture.I think that if you go to a store and you are looking for a type of food you would be looking for the real kind of food. The same with restaurants.My favorit jamaican restaurant is'Alberts Real Jamaican Food'and I highly recomend it.

A dessert! A black dessert!!!

Here is the adress for this picture:http://img.timeinc.net/recipes/i/recipes/sl/01/12/black-cake-sl-365342-l.jpg

Here is the adress to this blog:http://img.timeinc.net/recipes/i/recipes/sl/01/12/black-cake-sl-365342-l.jpg

Here is a dessert resipe.It is called black cake!!!

Ingredients:
1 pound raisins; minced
1 pound prunes, pitted; minced
1 pound currants, dried; minced
1 pound cherries, glace; minced
6 ounces lemon peel, glace; minced
6 ounces orange peel, glace; minced
3/4 liter Passover wine
3/4 liter rum, dark
2 pounds sugar, dark brown
4 1/4 cups cake flour
4 teaspoons baking powder
1/2 teaspoon nutmeg, grated
1/2 teaspoon cinnamon
2 cups butter, sweet; softened
10 large eggs
1 tablespoon vanilla
1 1/2 cup almond paste; if desired

Turn this recipe into a puzzle! [click]

Directions:

In a large bowl, mix all the fruits thoroughly with the wine and the rum; let the fruit macerate, covered, at room temperature for at least two weeks.

In a heavy skillet combine one pound of the brown sugar and 1 cup water. Bring to a boil over moderate heat, stirring until the sugar is dissolved, and gently boil the syrup, swirling the skillet occasionally, for a few minutes, or until it is reduced to 1-3/4 cups.

Let the syrup cool; reserve.

Sift the flour, baking powder, cinnamon and nutmeg together into a bowl. In the large bowl of an electric mixer cream together the remaining brown sugar and the butter until it is fluffy; then beat in the eggs, one at a time, beating well after each addition.

Beat in the vanilla, the flour mixture, and 1-1/3 cups of the burnt sugar syrup, reserving the remaining syrup for another use.

In another large bowl, combine well the flour mixture and the fruit mixture and divide the batter between two buttered and floured 10" springform pans. Bake the cakes in the middle of a preheated 350F. oven for two hours, or until a tooth pick inserted in the centers comes out with some crumbs adhering to it. (The centers of these cakes will be quite moist.)

Let the cakes cool in the pans on a rack, remove the sides and bottoms of the pans, and wrap the cakes in foil or wax paper. Let the cakes stand at room temperature for a week.

Roll out half the almond paste between sheets of plastic wrap to form a 10" round and remove the top sheet of plastic wrap. Fit the almond paste layer over one cake, trimming the edge if necessary, and remove the other sheet of plastic wrap. Roll out and fit the remaining almond paste onto the remaining cake in the same manner.

Poster's Notes: This cake may be iced. Found this while looking for Dark Date/Nut Cake and thought it could be used with only the dates and nuts as well as with all the above fruit.

This recipe from CDKitchen for Black Cake (Jamaican Fruitcake) serves/makes 2 cakes

Plantain is good so try it!!!

Plantain is a side dish and it is awsome!!Here is the adress to this resipe:http://www.gourmetsleuth.com/Recipes/Mexican-Salads--Vegetables-Recipes-515/Green-Fried-Plantain

Ingredients

2 plantains (green)
2 cups canola oil
Salt, add to taste

Instructions

In a large frying pan or deep fryer,
heat the oil. In a separate plate, peel and cut the plantains into one inch rounds. Place them in the hot oil and cook for about 3 minutes while turning. Remove from oil and pat dry with a paper towel. Place each round inside a sandwich bag and smash it with the bottom of a bottle or with a "tostonera". Put them back in the hot oil for about 3 minutes turning until golden brown on both sides. Remove from oil and pat dry with a paper towel. Add salt to taste.

Ackee and salt fish!Yummm!!!!!!!!!!

This is a picture of ackee and salt fish!!Here is the adress:http://www.channel4.com/food/images/mb/Channel4/4Food/features/2008/june/week_24/levi_Jamaican/ackee_ahero_01.jpg

This resipe is realy traditional.Anounsing...ACKEE AND SALT FISH!!!!Ackee and saltfish is Jamaica's national dish.

This resipe is from :http://www.eatjamaican.com/recipes/ackeeandsaltfish-recipe.html

INGREDIENTS:

Serves: 4

1 Can of ackee, drained
1/2 lb boneless salt cod
3 tablespoons oil
2 onions, sliced
1/4 teaspoon dried thyme
1/4 scotch bonnet pepper skin finely chopped up
1 small tomato, chopped
3/4 teaspoon tomato paste
1/2 sweet pepper chopped
1/8 teaspoon black pepper
Recipe by ©eatjamaican.com

Soak the salt cod in a pot of water overnight to remove most of the salt. If the cod is still very salty, boil in water for 20 minutes. Drain cod and cut or break into small pieces.

Heat oil in a frying pan. Add the onions, thyme and scotch bonnet pepper, tomato, tomato paste and green peppers. Stir for a few minutes. Add the cod. Stir. Simmer for 5 minutes, then add the can of drained ackee. Do not stir because this will cause the ackees to break up. Cook for a few more minutes then sprinkle with black pepper.

Best served with bammy, roast breadfruit, fried or cooked dumplings, or fried or cooked plantains, cooked yams and Jamaican sweet potatoes.

here is another great resipe

This is a picture of some jerk chicken.Here is the adress:http://www.artsjournal.com/outthere/jamaican_jerk_chick.jpg

JERK CHICKEN! YUMM
Ingredients:Spicy homemade jerk marinade/sauce1 big bunch of green onions or a couple smaller bunches2 Tbls soy sauce2 Tbls vegetable oil1 Tbls saltJuice of 1 lime1/2 tsp dried thyme, or 1 Tbls fresh thyme1tbls allspice1-10 scotch bonnets. Start with a small amount and add more lately if you think it needs it.1 thumb sized [...]
Bookmark It Authentic Jerk Chicken
Ingredients:Spicy homemade jerk marinade/sauce1 big bunch of green onions or a couple smaller bunches2 Tbls soy sauce2 Tbls vegetable oil1 Tbls saltJuice of 1 lime1/2 tsp dried thyme, or 1 Tbls fresh thyme1tbls allspice1-10 scotch bonnets. Start with a small amount and add more lately if you think it needs it.1 thumb sized [...]

Bookmark It. Hope you like it !!!

My favorite Jamaican food recipe!

This picture is from: http://blogs.villagevoice.com/forkintheroad/patties.jpg

This following recipe is the best! THE JAMAICAN PATTY!! Here is the recipe:
This recipe is from: http://eatjamaican.com/recipes/beefpatty-recipe.html
JAMAICAN BEEF PATTY
INGREDIENTS:
Below is a delicious recipe for Jamaican Beef Patties:

PASTRY
2 cups Flour 1/4 teaspoon Salt1/2 tablespoon curry powder1/4 cup Solid shortening 1/4 cup (1/2 stick) margarine1/3 cup Cold water
Recipe by ©eatjamaican.com
Sift the flour, curry powder and salt into a large bowl. Cut in the shortening and margarine until crumbly. Add the cold water to make a stiff dough. Lightly flour a wooden cutting board and roll out the dough until about 1/8-inch thick. Cut out 8-inch circles. Cover with wax paper or damp cloth until ready to use. You can place the dough in the refrigerator overnight. If you do refrigerate, remove the dough at least 15 minutes before using.

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MEAT FILLING
Recipe by ©eatjamaican.com
2 tablespoon oil 1 Small white onion, Finely chopped 1/4 teaspoon Chopped Scotch Bonnet pepper 1/2 lb. Lean ground beef 1/2 teaspoon Salt 1/2 teaspoon Freshly ground black pepper 1/2 teaspoon Curry powder 1/2 teaspoon Dried thyme 1/4 cup Breadcrumbs 1/4 cup Beef or chicken stock 1 Egg, beaten 1/4 cup Water
In a heavy skillet, melt the margarine and sauté the onion and Scotch Bonnet Pepper until they become limp. Add the ground beef, salt, pepper, curry powder and thyme and mix well. Brown the meat for about 10 minutes, stirring occasionally.
Add the breadcrumbs and stock and combine all the ingredients well. Cover the skillet and simmer for about 10 to 15 minutes, stirring occasionally. When all the liquids have been absorbed, the filling is ready. It should be moist but not watery. Remove the skillet from the stove and preheat oven to 400 degrees F.

Uncover the dough circles and place 2 to 3 tablespoons of filling on half of each. Moisten the edges of the dough with water and fold the dough circle over the meat filling. Pinch the edges closed with a fork. Lightly brush the pastry with a mixture of the egg and water. Bake on a lightly greased baking sheet for 30 to 40 minutes or until the pastry are golden brown.
Serves: 10 Patties

Welcome to my Jamaican food blog!

Welcome to my jamaican food blog!!! On my blog I have posted some of my favourite Jamaican food recipes on my blog. I have made this blog for anyone who likes Jamaican food/needs a Jamaican food resipe. I also made this blog because I thought that jamaican food would be a good subject to talk about.I hope you like it!!