Hello and Help!

[londonclaud]

Hello to everybody,

I'm Claudine and from the UK, but living in Spain for the last few years.

I was <span style="font-weight: bold">heavy</span> into the books when I was younger so I wasn't around at home much to see what went on in the kitchen... I was wondering if you guys could help me out with some recipes for my favourite things that I now have to BUY (don't say it!!) if I want to eat them!

Here's my list:

Saltfish Fritters
Plantain Fritters
Curry Goat
Beef Patties

I'm sure there are some ingredients that we don't have over here, so maybe I will need to find suitable substitutes (I'm thinking of the seasonings, mostly)

Thank you in advance - as extra incentive, I will post photos and a review for each recipe that I use!

Cheers guys,

Claud

[diabolical_Tanya]

Re: Hello and Help!

http://www.jamaicans.com/cooking/appetizers/sfritter.shtml

INGREDIENTS :

1/4 raw saltfish (codfish)
1/4 flour
1 small clove garlic
1/2 teaspoon paprika
1 large onion
3 stalks of scallion
2 large tomatoes
1/4 scotch bonnet pepper

Shop Now for Jamaican recipe ingredients &amp; seasoning in our online store.

METHOD:

Wash and dry the saltfish.
Use your hands and shred the saltfish finely and set aside in a mixing bowl.
Cut the onions, garlic, scallion, pepper and tomatoes in to fine pieces.
Combine the onions, garlic, scallion, pepper and tomatoes.
Cook this seasoning thoroughly in a frying pan (skillet) using a small amount of oil.
Add flour and water to the saltfish and make a thin batter. Stir this batter till it is smooth.
Combine the fried seasoning and paprika with this batter. Mix batter.
Dip a large spoon in oil and spoon scoop thin batter into frying pan.
Deep fry in a frying pan till brown and crisp on both sides.
Drain on paper towel and serve

[diabolical_Tanya]

Re: Hello and Help!

http://www.jamaicans.com/cooking/meat/currygo.shtml

Curry Goat
Published Mar 14, 2004

INGREDIENTS :

3 lb. goat
3-4 tablespoon curry
2 onion,
4 stalks thyme
2 stalks garlic
2 Whole Scotch Bonnet pepper
black pepper and salt
2 Small carrots cut in slices (Optional)

Shop Now for Jamaican recipe ingredients &amp; seasoning in our online store.

METHOD:

Wash &amp; season with curry, thyme, garlic, black peppers &amp; salt, onions
For best results let seared meat sit overnight in refrigerator
Pour a little oil in pot and heat
Please meat in pot and let brown a little
Add 1 cup water and seasoning
Add Carrots (Optional)
Cook until tender
Add whole scotch bonnet pepper for flavor and simmer for minutes
Make gravy by adding a teaspoon corn starch
Serve with white rice

[CeaBee]

Re: Hello and Help!

http://www.jamaicans.com/cooking/appetizers/bfritter.shtml

(never heard of plantain fritters...but i guess just substitute plantain for banana )

Banana Fritters

INGREDIENTS :

* 3 bananas
* 2 tablespoons sugar
* 1 1/2 teaspoons baking powder
* 1/3 cup milk
* 6 tablespoons flour
* 1/2 grated nutmeg

Shop Now for Jamaican recipe ingredients &amp; seasoning in our online store.

METHOD:

1. Crush bananas till they are creamed.
2. Combine flour, baking powder, sugar and nutmeg.
3. Add milk and bananas then mix.
4. Dip a large spoon in oil and spoon scoop batter into frying pan.
5. Deep fry in a frying pan till brown and crisp on the edges.
6. Drain on paper towel and serve

[MsPeaches]

Re: Hello and Help!


Cho!!
My own recipe for beef patties was on my other computer and it CRASHED. But here's a recipe for you.

JAMAICAN BEEF PATTIES

Filling ingredients:

1lb ground beef
1 medium onion
4 scallion (or 1 more medium onion)
2 stalks fresh thyme or 2 tsps ground thyme
1/2 cup breadcrumbs
1 scotch bonnet pepper (or 1 tbsp curry powder / chilli sauce)
2 cloves garlic
1 cup water
1 tsp salt
1 tsp pepper
1 tsp paprika

Pastry Ingredients:

1lb flour
1/2 cup ice cold water
1/2 cup melted butter
1/2 cup shortening
1 tsp salt
1 Teaspoon of baking powder
1 Teaspoon of curry powder (medium hot)
1 Teaspoon of turmeric or 1 drop of annotto

METHOD (PASTRY)

Sieve flour.
Stir in baking powder, curry powder, salt and turmeric.
Work in the butter and shortening with your fingertips until the mixture resembgles breadcrumbs.
Slowly drizzle in the water, mixing constantly, until the mixture has a doughlike consistency. It should be only slightly sticky.
Roll the dough into a ball. wrap it in cling film and refrigerate for 1 hour.

FILLING METHOD

Chop the onion and scallion into fine pieces.
Fry gently so they do not quite get time to brown.
Add meat, thyme, garlic, finely chopped peppers, salt, pepper and nutmeg.
Ery until mixsture is fairly dry. Drain off extra fat if necessary.
Add breadcrumbs and water. Cook until it has a thick, gooey consistency.

ASSEMBLY

Roll the pastry out onto a floured board until it is about 1/8th inch thick.
Cut out as many circles the size of a saucer as possible.
Place one tablespoon of filling on one side of each pastry circle.
Moisten the edges of each patty with water and fold pastry over into a half-moon shape.
Seal the edge of each patty by crimping with the edge of a fork, or alternatively, place in a patty-maker and cut around the edges.
preheat oven to 375 degrees F. 200 degrees C or gas mark 6.
Place patties on aluminium foil.
Cook for 35 minutes or until golden brown.

[londonclaud]

Re: Hello and Help!

Hi diabolical_Tanya,

Wow, thank you ever so much!!! Gonna pop out to the supermarket after work and pick up what I need... this is amazing, thank you again!!!

Claud

[londonclaud]

Re: Hello and Help!

Hi dT,

Well, I finally did it... but with mixed results. Although I remembered to check for worms in the saltfish I forgot to soak it to remove the salt

Saltiness aside, I was delighted to be taken back to my childhood - the fritter had beautiful flavour and texture, just like I remembered, and I'm going to start again tomorrow!



Thanks again - will update tomorrow.

[Tulip]

Re: Hello and Help!

<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: londonclaud</div><div class="ubbcode-body">Hi dT,

Well, I finally did it... but with mixed results. <span style="font-weight: bold">Although I remembered to check for worms</span> in the saltfish I forgot to soak it to remove the salt...
</div></div>

The fritter looks good. Sorry to hear you forgot to soak the saltfish.

I rarely cook saltfish and just want to confirm that I should have been checking for worms. Anyone?

[diabolical_Tanya]

Re: Hello and Help!

<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: Tulip</div><div class="ubbcode-body"><div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: londonclaud</div><div class="ubbcode-body">Hi dT,

Well, I finally did it... but with mixed results. <span style="font-weight: bold">Although I remembered to check for worms</span> in the saltfish I forgot to soak it to remove the salt...
</div></div>

The fritter looks good. Sorry to hear you forgot to soak the saltfish.

I rarely cook saltfish and just want to confirm that I should have been checking for worms. Anyone? </div></div>

Tulip, I think that may be a back home thing. Growing up saltfish was always sold from &quot;bulk&quot; and un-refrigerated and stored in a paper bag in the cupboard.

Up here I buy it prepackaged and boneless and refrigerated so I never even give worms a second thought

[diabolical_Tanya]

Re: Hello and Help!

Your fritters look pretty like money London

[johnnycakes]

Re: Hello and Help!

<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: Tulip</div><div class="ubbcode-body"><div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: londonclaud</div><div class="ubbcode-body">Hi dT,

Well, I finally did it... but with mixed results. <span style="font-weight: bold">Although I remembered to check for worms</span> in the saltfish I forgot to soak it to remove the salt...
</div></div>

The fritter looks good. Sorry to hear you forgot to soak the saltfish.

I rarely cook saltfish and just want to confirm that I should have been checking for worms. Anyone? </div></div>



Tulip,

While there are worms in the flesh of some fresh fish, most people do not know it. When the fish is cooked the worms cook as well and they blend in to the cooked fish and we eat them.

While this may gross out some /most people, the worms are not at all harmful have little taste or at least no taste that can overwhelm the taste of the fish itself
and in fact are probably as nutritious as the fish itself.

Worms cannot exist/live in salt fish. Salt has long been used to preserve foodstuffs. The intense salt kills worms and bacteria which is why you often see salt fish unrefrigerated.

[Tulip]

Re: Hello and Help!

Thanks Tanya and JC.

When I have bought (except for once) mine were refrigerated, but that worm thing was definitely not rubbing me the right way. I was like hmm so a very important step was left out of the description given me for how to prepare.

As far as whatever goes on with worms and fresh fish, I'll just have to look the other way and get over it because I'm not giving it up.

This is reminding of the time when I was younger and my dad told me about rice paddy fields back then. Say wha?