Jamaican Patties

June 11, 2010

Another recipe from 101cookbooks!

I have made these a lot, it does take time and effort but it is so worth it, they are amazing, they make a great dinner served up with some rice and peas or coleslaw and then you will have enough left to pack them up for a picnic or lunch box. I also made lots of mini ones once for my *Godmother’s* birthday party to serve as quite substantial canapes! To drink? Has to be Ting! or Fruit Punch right? Or maybe some rum coocktails

Heidi recommends playing around with the sizes, I have only ever made big ones using a cereal bowl to cut the circle or teeny ones with a large cookie cutter, but as she also says if they are too small they will open and the filly will leak a little… this doesn’t matter if you don’t care but they will not look perfect.

Another tip is to roll the pastry as thinly as you can, this is hard work but good for those upper arms!

These patties are vegan (unless you paste them with egg, but I use olive oil) do not let that put you off!

1 tablespoon coconut oil (I used cooking margarine as coconut oil is hard to find and very fattening)
1/2 cup 1/4-inch-diced yellow onion
1/8 teaspoon ground cinnamon
1/4 teaspoon allspice
1/2 teaspoon ground cumin
1/4 teaspoon red pepper flakes
1/8 teaspoon cayenne
Coarse sea salt
2 large cloves garlic, minced
3/4 cup coconut milk
1/4 cup 1/4-inch-diced carrots
1/4 cup 1/4-inch-diced yellow potatoes
1/2 cup fresh green peas (or frozen)
1/2 cup sweet fresh corn (or frozen)
1/2 cup shredded cabbage
1 tablespoon minced fresh thyme
1 tablespoon freshly squeezed lemon juice
1/2 teaspoon freshly ground white pepper
Pastry:
1 3/4 cups unbleached flour
1 cup whole wheat pastry flour
2 teaspoons turmeric
1/2 teaspoon fine sea salt
3/4 cup chilled coconut oil (cooking margarine)
2 teaspoons apple cider vinegar
1/2 cup plus 2 tablespoons ice water

For the filling: In a medium-size saute pan over medium-low heat, combine the coconut oil, the onion cinnamon, allspice, cumin, red pepper flakes, cayenne, and 1/2 teaspoon of salt. Saute, stirring occasionally, for 8 to 10 minutes, or until the vegetables are caramelized. Add the garlic and cook for an additional 2 minutes. Stir in the coconut milk, carrots, and potatoes, reduce the heat to low, cover, and cook until the carrots and potatoes are tender, 10 to 12 minutes. Stir in the green peas, corn, cabbage, thyme, and lemon juice, cover, and cook for 3 minutes more. Season with additional salt and the white pepper (or to taste) and set aside to allow the flavors to marry.

For the pastry: Combine 1 1/2 cups of the white flour with the pastry flour, turmeric, and salt in a large bowl and mix well. Set the remaining 1/4 cup white flour aside. Add the coconut butter to the flour mixture and rub with your fingertip until the mixture resembles fine sand, about 10 minutes (hs note: I’ve also make this dough by pulsing ingredients in a food processor with good results).

Combine the vinegar and water and mix well. Then, without overworking the dough, add the vinegar mixture by the tablespoon, while stirring, just until the dough comes away from the sides of the bowl and begins to coalesce. Squeeze into a tight ball, flatten, cover in plastic wrap, and refrigerate for at least 1 hour.

Preheat the oven to 350F and remove the dough from the refrigerator.

With the reserved flour, lightly dust a clean surface, roll out the dough until it is about 1/8 inch thick. Cut six 6-inch circles from the dough (you can use a bowl). Spoon 2 heaping tablespoons of the filling onto the center of one side of each circle, leaving about a 1/8-inch border. Fold the other half over to make a half-moon, press to seal, and make ridges around the edge using a fork. (hs note: if your dough is at all on the dry side you may need to run wet fingers around the edge of the circles to help get a good seal).

Transfer the patties to a parchment-lined baking sheet and bake until golden brown, about 35 minutes. Serve immediately with some hot sauce.

Makes six big patties, or a couple dozen smaller ones.

Heidi has some great pictures of hers on 101cookbooks, I always end up gobbling mine up too quickly!

Jerk!

June 11, 2010

Once a month me and my girl-friends try to get together for dinner and this month it was my turn to host on what was a pretty miserable may evening.

To brighten things up I decided on a Caribbean/Hawaii theme, I made a Rastafarian curry, red coleslaw with a lime vinaigrette , jerk chicken and rice n peas, we all wore flower garlands and I decorated the room with palm trees and flowers.

This is a great idea for a party as I made all of the food during the afternoon and had nothing to do when my friends arrived, I made a big jug of mojitos, put some jungle on and we just ate and drank till we were way past full! I even cut a fresh coconut up for nibbles (as well as to add to the coleslaw)

This is a traditional Jerk recipe and should really be BBQ’d for best results however I cooked it in the oven this time and it was still very very good. This is from Eat Caribbean – Virginia Burke

This book has recipes from all over the Caribbean and South America and is amazing, many ingredients you will not find in normal supermarkets and so you may need to visit (in Bristol) St Paul’s or the Sweet Mart in Easton.

Jerk Chicken
Prep time 10 minutes… makes 2/3 cup

6 spring onions
1-3 scotch bonnets (I used normal red chilli’s this time as the girls are too into burning their lips off so if you’re not into spicy food but want to try I recommend this, or just use 1 scotch bonnet)
It is trial and error when finding out how spicy you lie jerk but I would say less is more when you’re starting out as you can add more afterwards if needed, just dab a little on your tongue when it’s done and add more if you want to.

2 tsp allspice berries or 1 tsp ground allspice
1 1/2 tsp fresh thyme
2 tsp cinnamon
1 tsp nutmeg
1 tsp brown sugar
1 1/2 tsp salt
1 tsp black pepper
1/4 cane vinegar / white wine vinegar
1 tsp oil

Mash all together with petal and mortar and marinade your meat, discard any large pieces of spring onion before cooking
Or to be super lazy you can use a blender to make this a thick paste

Some variations of jerk have lots of little added extras, the above is the essential items but you can experiment and add bits if you, some ready-made sauces might have ketchup, mustard, soy sauce, or rum (which I might try next time!)

Even Biggs the Cat wanted some!

Rice n Peas

prep time soaking overnight + 15 minutes plus 21/2 hours cooking
serves 6-8

250g/1 cup dried red peas (red kidney beans or gungo beans) soaked overnight (or cheat and use tinned and skip the cooking part!)
375ml/1 1/2 cup coconut milk
400g/2 cups white rice
3 spring onions
1 fresh thyme sprig
1 scotch bonnet
salt and black pepper

1. Skip this step if using tinned kidney beans (I do this every time works fine)
Drain and rinse the beans, place in a heavy saucepan with a tight-fitting lid and add enough water to cover them.
Bring to the boil and boil rapidly for 10 minutes and then reduce the heat and cook for about 2 hours or until tender, top up the water as needed.

2. Add the coconut milk, spring onions, thyme salt and pepper (to the cooked or drained tinned beans)
Add enough water so there is about 2 1/2 times as much liquid as rice and beans
(a tip from this book says that if you pop your finger into the pan make sure the liquid is 1 finger joint or 1 inch above the rice and beans, do this and the rice is perfect every time!)

3. Drop in the whole pepper and bring to the boil
Immediately cover the pot and turn down the heat down to its lowest point
Allow the rice to steam slowly for about 25-30 minutes, do not open the pot or stir the rice during this process or it will become sticky when finished all the liquid should be absorbed and the rice tender

4. Remove the pepper, spring onions and the thyme sprig fluff the rice and serve


I will post the Rastafarian curry and coleslaw recipes soon because they were also YUM!