Festival
Posted by: lastay on: January 20, 2012
1 1/2 cups flour
3 tablespoons cornmeal
1 cup water
1/2 teaspoon salt
3 tablespoons sugar
1 teaspoon baking powder
1 teaspoon vanilla
Sieve the flour in to a bowl and stir in the cornmeal, salt, sugar and baking powder
Add the teaspoon of vanilla to the cup of water
Add a small amount of water in to the mixture, work the water in to the mixture with your fingertips.
Keep adding small amounts of water to the mixture, when half of the cup has been added the mixture should resemble breadcrumbs.
Keep adding water until the mixture becomes a firm dough which is only slightly sticky (you should not need to add the whole cup)
If the mixture gets too sticky to work with, add more flour
Cover the mixture and leave to stand for half an hour
Divide the mixture in to eight portions
Knead each portion and roll it in to a small sausage shape
Cover each festival in a mixture of flour and cornmeal
Deep fry until golden brown – this should take about half an hour.
Perfect with jerk pork
Jamaican jerk pork
Posted by: lastay on: January 20, 2012
3 lb. of boneless pork loin
6 sliced scotch bonnet peppers or jalapenos
2 Tbsp. thyme
2 Tbsp. ground allspice
1 Bulb of garlic, finely chopped
3 Medium onions, finely chopped
2 Tbsp. sugar
2 Tbsp. salt
2 Tsp. ground black pepper
1/2 cup olive oil
1/2 cup soy sauce
Juice of one lime
1 cup orange juice
1 cup white vinegar
1 to 2 Tsp of the following (to taste)
-ground cinnamon
-nutmeg
-ginger
Chop the onions, garlic and peppers. These do not need to be chopped too fine as they will be liquidized by the blender.
Blend all of the ingredients (excluding the pork) in a blender to make the jerk sauce.
Cut the pork up in to smaller pieces.
Use a fork to poke some holes in the pork pieces.
Rub the sauce in to the meat, saving some for basting and dipping later.
Rub the sauce in to the meat, saving some for basting and dipping later.
Grill the meat slowly until cooked, turning regularly. Baste with some of the remaining marinade whilst cooking. For best results, cook over a charcoal barbeque or over a rack of pimento wood.Serve with festival, salad and the jerk sauce left over for dipping.
Real jerk
Spice lover’s chili oil
Posted by: lastay on: January 20, 2012
1/2 cup peanut, corn or canola oil
20 dried red chile peppers
1/8 teaspoon ground cumin
1 cup pureed pimento peppers
Pinch salt
In a small, heavy saucepan heat the oil until hot over medium-high heat; add the peppers, reduce the heat to low add pimento pepper puree and cook uncovered, stirring occasionally, until peppers turn a dark brown color. Remove from heat and add the cumin and salt, mixing well.
Pour the oil through a strainer lined with a paper towel or a paper coffee filter into a bowl. Discard the solids. Transfer the oil to a small, sterilized jar and cover with a lid. Store in the refrigerator for up to 6 months. This oil can be used to prepare a variety of meats but it goes especially well with seafood.
Chocolate and cream fudge
Posted by: lastay on: January 13, 2012
2-1/2 cups sugar
2/3 heavy cream
2 tablespoons butter
2 cups (12 ounces) semisweet chocolate chips
1 jar (7 ounces) marshmallow creme
1/2 cup chopped pecans
1 teaspoon vanilla extract
1 tablespoon(s) cocoa powder
Line an 8-in. square pan with foil and coat the foil with cooking spray; set aside.
In a heavy saucepan over medium heat, bring the sugar, heavy cream and butter to a boil, stirring constantly. Cook and stir for 5 minutes. Remove from the heat; stir in chocolate chips until smooth. Stir in the marshmallow creme, pecans, cocoa powder and vanilla. Pour into prepared pan. Refrigerate for 1 hour or until firm.
Lift fudge out of pan and remove foil; cut into 1-in squares. Store in an airtight container in the refrigerator. Yield: 3 pounds (64 pieces).
Chocolate delight
Cornmeal pudding
Posted by: lastay on: January 12, 2012
3 cups golden cornmeal
¾ cup all purpose flour
2 ¼ cups brown sugar
5 cups thick coconut milk
½ tsp. mixed spice
1½ tsp salt
1½ tsp grated nutmeg
½ cup raisins
½ cup of the shredded coconut
Sift together flour and cornmeal.
Blend together sugar, salt, nutmeg, mixed spice and coconut milk.
Add to cornmeal mixture, stirring until there are no lumps.
Pour into a greased pan.
Coat raisins with a little flour and sprinkle into mixture.
Sprinkle shredded coconut on top.
Dot generously with butter or margarine.
Bake in a moderately-hot oven 350F for ¼ hour or until set.
Combine and pour custard mixture (see recipe below) on top of pudding.
Bake for a further ½ to ¾ hour or until set.
Cool and serve
½ cup strong coconut milk
4 heaped tbsps granulated sugar
Dash cinnamon
Dash vanilla
Combine all ingredients and use as directed above
from the island of wood and water
Thai rice pudding
Posted by: lastay on: January 5, 2012
2 cups Thai sweet rice or jasmine rice
3 1/2 cups Water
1/4 cup honey
1 can coconut milk
1 tsp vanilla
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ground cloves
1/2 tsp salt
optional: whole star anise as garnish
optional: crushed peanuts or toasted coconut
Thai Rice Pudding Prep
place ingredients in pot put on low flame whisking constantly cook for 45 minutes
delicious
Chocolate chili cake
Posted by: lastay on: January 2, 2012
200g flour
1 teaspoon baking powder
1/2 teaspoon bicarb
75g cocoa
1 1/2 teaspoon cinnamon
100g ground peanuts
3 tablespoon tahini
1/2 teaspoon chilli flakes
225g granulated sugar
75g unsalted butter
100g dark chocolate
2 large eggs
175 ml cold milk
Lime icing
sooooo sinful
method
Mix together flour, baking powder, bicarb, cocoa, and cinnamon.
In a food processor mix ground peanuts, tahini, chilli flakes and granulated sugar.
Melt butter with dark chocolate. Mix with nut mixture, add eggs and mix all together. Stir in milk, then sift in the dry ingredients.
Beat until smooth and then spoon into a tin lined with non stick baking paper.
Bake for about an hour. Nice with lime icing spread over the top.
Red curry sauce
Posted by: lastay on: January 2, 2012
1 tablespoon Red Curry Paste
1-13.5 oz can Coconut Milk, regular or lite
1 tablespoon Fish Sauce
Method
Pour Coconut Milk, regular or lite, into a saucepan. Over a high heat, whisk in Red Curry Paste. Add a dash of Fish Sauce or salt to taste.
Bring to a boil stirring frequently. Reduce heat and cook 3-4 minutes or until thickened.
Note: Tightly wrap remaining curry paste and reseal in original packet. Refrigerate up to 3 months.
Chicken in red curry sauce
F8U5EAGTGW3W
Lastay’s jerk chicken
Posted by: lastay on: January 2, 2012
One 3 1/2 lb chicken (3lb of chicken breasts may be used if preferred)
6 sliced scotch bonnet peppers (jalapenos may be used if scotch bonnet peppers are unavailable)
2 Tbsp. thyme
2 Tbsp. ground allspice
8 Cloves garlic, finely chopped
3 Medium onions, finely chopped
2 Tbsp. sugar
2 Tbsp. salt
2 Tsp. ground black pepper
1 to 2 Tsp of the following (to taste)
-ground cinnamon
-nutmeg
-ginger
1/2 cup olive oil
1/2 cup soy sauce
Juice of one lime
1 cup orange juice
1 cup white vinegar
2 cups beer preferable red strip
Preparation
Chop the onions, garlic and peppers. These do not need to be chopped too fine as they will be liquidized by the blender.
Blend all of the ingredients (excluding the chicken) in a blender to make the jerk sauce.
Cut the chicken up in to 4 pieces.
Rub the sauce in to the meat, saving some for basting and dipping later.
Leave the chicken in the fridge to marinade overnight.
Perfect Jamaican lunch
Bake in the oven for 30 minutes, turn the meat then bake for a further 30 minutes. or you can cook it the authentic way and Grill the meat slowly until cooked, turning regularly. Baste with some of the remaining marinade whilst cooking. For best results, cook over a charcoal barbeque (ideally over a rack of pimento wood).
Chop each quarter chicken portion in to 5 or 6 smaller pieces using a heavy cleaver.
Use a tong (or something similar) to hold the chicken in place whilst chopping.
Serve with festival and salad or rice and peas or bread and the jerk sauce left over for dipping.
2011 in review
Posted by: lastay on: December 31, 2011
The WordPress.com stats helper monkeys prepared a 2011 annual report for this blog.
Here’s an excerpt:
A San Francisco cable car holds 60 people. This blog was viewed about 2,300 times in 2011. If it were a cable car, it would take about 38 trips to carry that many people.
If you like the job i am doing with my blog buy me a cup of coffee.
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