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| MATURA BAY TRINIDAD |
| CARIBBEAN COOKING II |
| MAIN DISHES |
| A.) JAMAICAN STAMP AND GO: |
| 1/2 lb. salt codfish; 1 med. onion, minced; 2 green onions, minced; 1 clove garlic, minced; 4 cherry tomatoes, chopped; 1 chili pepper, chopp- ed; 4 cups all-purpose flour; 2 tsps. baking powder; 1/2 cup water; 2 tbls. butter, melted; 1/2 tsp. paprika; vegetable oil for frying: |
| 1.) Place codfish in a med. bowl and cover with water. Let soak for 30 mins. Drain in a colander. Remove bones if any, and place fish in a med. bowl and break apart with a fork into flakes. 2.) Add onions, green onions, garlic, tomatoes, and chili and stir. Then stir in flour, baking powder, 1/2 cup of water, butter, and paprika. 3.) Pour 1" oil into a large frying pan and heat over med.-high heat for 4 - 5 mins. Carefully drop tbls. of the batter into the oil. Fry until golden brown and crisp on both sides. Remove fromoil with a slotted spoon and drain on paper towels. Keep warm in a 200 degree oven un- til ready to serve. Serves 6. |
| B.) JAMAICAN ESCOVITCH FISH: |
| THIS RECIPE CAN BE MADE USING ANY FIRM WHITEFISH, SUCH AS HALIBUT. THE NAME "ESCOVITCH" COMES FROM THE SPANISH "ESCOBECHE", WHICH MEANS "PICKLED". |
| 3 lbs. firm whitefish, cut into 4 slices, 1/2" thick; 2 large lemons, or 6 tbls. lemon juice; 2 cups of water; 4 tsps. salt; 4 tsps. black pepper; 1/2 cup vegetable oil for frying; 2 cups white vinegar; 2 large onions, sliced; 1 tsp. whole peppercorns; 1 chili, cut in strips; 1 tsp. allspice: |
| 1.) Place fish in a med. bowl. Pour lemon juice over fish and add 2 cups water. Cover lightly and refrigerate for 1 hr. Drain fish in a colander and dry thoroughly with paper towels. 2.) In a wide shallow bowl, combine salt, and black pepper. Coat fish on both sides with salt/ pepper mixture. 3.) In a large frying pan, heat oil over med.-high heat for 4 - 5 mins. Carefully place fish in the oil and fry 5 mins., per side until the fish is crisp and flaky. DO NOT OVER COOK or the fish will fall apart. Remove from oil and place in a deep glass dish. 4.) Add vinegar, onions, peppercorns, chili, and allspice to the oil in the frying pan and stir well. Bring to a boil over high heat. Reduce heat to low, cover, and simmer 10 - 15 mins., or until onions are tender. Remove from heat. Pour this mixture over fish, cover, and refrigerate for 1 hr. Serve hot or cold with steamed ricew. Serves 4 - 6. |
| C.) JAMAICAN BEEF PATTIES: |
| These patties can be filled with lamb, chicken, lobster, or shrimp. 1 green onion, minced; 2 small chilies, chopped; 1 lb. grnd. beef; 1 - 2 tsps. salt; 1 tbls. black pepper; 1/2 tsp. thyme; 1/4 loaf French bread; 1/2 tsp. paprika; 1/2 tsp. curry powder: |
| 1.) Place green onions and chilies in a small bowl and mash together with the back of a spoon. 2.) In a medium bowl, combine grnd. beef, salt, black pepper, thyme, curry powder, and onion mixture and mix well with your hands. 3.) In a large frying pan, break up meat mixture with a fork and cook over medium-low heat until meat has lost its red color but is not yet brown. Remove pan from heat and drain off fat. 4.) Place bread in a medium saucepan and cover with cold water. Let soak for 5 mins., then squeeze out bread, saving the water. Grind the bread in a bowl with the back of a spoon or in a food processor, then return to the water. Cook over medium heat until no liquid remains. 5.) Add bread and paprika to meat and mix well. Cook meat mixture over low heat for 20 mins. Remove from heat, and set aside to cool. |
| PASTRY FOR BEEF PATTIES: |
| You can purchase pre-made frozen flaky pastry dough, or you can buy a commercial mix and make your own dough, (if you make your own dough, add a 1/2 tsp. curry powder to the mix). |
| 1.) Pre-heat the oven to 425 degrees. 2.) Form 2" pieces of dough into balls, and roll in flour. Using a rolling pin, roll dough balls into 6" circles about 1/8" thick. 3.) Place a heaping tbls. of the meat mixture in center of the circle. Fold dough over meat to form a half circle and press outside edge with a fork to seal. Repeat with remaining dough and meat mixture. 4.) Place patties on ungreased baking sheet and bake for 35 mins., or until golden brown. Serve with soup or salad. Makes 15 - 16 patties. |
| D.) JAMAICAN CURRIED LAMB: |
| 1 1/4 lb. lamb shoulder, cubed; 1 tsp. salt; 1 tsp. black pepper; 2 cloves garlic, minced; 2 tbls. curry powder; 1 chili, chopped; 1 large onion, chopped; 2 green onions, chopped; 2 tbls. vegetable oil; 2 cups hot water; 2 med. potatoes, diced: |
| 1.) Place meat in a large bowl and rub with salt, black pepper, garlic, curry powder, chili, onions, and green onions. Cover and refrigerate for 1 - 2 hours, or best, overnight. 2.) In a large frying pan, heat oil over medium heat for 1 min. Scrape onions off the meat and and set aside. Brown the meat in the oil. Add 2 cups hot water and any seasonings left in bowl, and stir. 3.) Cover pan tightly and cook over medium heat for 45 mins., to 1 hr., or until meat is tender. Add potatoes and onions and stir well. Cover and cook about 20 mins., or until potatoes are very soft and gravy has thickened. Serve hot with rice. Serves 4. |