Showing posts with label Jamaica. Show all posts
Showing posts with label Jamaica. Show all posts

January 03, 2017

JAMAICAN RUM CUSTARD

Ingredients:
Egg yolks - 5
Egg white - 1
Corn flour -25 gms
Soft brown sugar- 50 gms
Milk -575 ml
Dark rum - 125 ml
Double cream - 150 ml (whipped)

Method:

  • Combine the eggs, sugar and corn flour in a mixing bowl.
  • Scald the milk and stir a little of it into the egg mixture.
  • Strain the mixture back into the pan of hot milk, beating constantly.
  • Cook the custard, stirring continuously, until it is thick.
  • Do not let the custard boil. Remove the pan from the heat and stir in the rum.
  • Pour the custard into parfait glasses and serve chilled decorated with whipped cream.

July 21, 2016

PINEAPPLE AND RAISIN FLAMBE

Ingredients:
Seedless raisins - 1/4 cup
Brandy - 1/4 cup
Ripe pineapple (or) Can pineapple pieces - 1 (small)
Butter - 60 g (2 oz)
Sugar - 4 tbsp
Ground allspice - 1/2 tsp
Orange (or) Pineapple juice - 3/4 cup
Extra brandy (or) Rum - 3 tbsp
Whipped cream (or) Ice cream

Method:

  • Soak raisins in brandy for 20 minutes. Peel pineapple, cut in wedges length-ways and remove core, then cut fruit into bite size pieces. 
  • Heat butter in wok and fry the pineapple and raisins until heated through. Add sugar, spice and fruit juice and simmer for 5 minutes or until liquid is syrup. 
  • Transfer to serving dish, heat extra rum or brandy, pour over fruits and ignite.
  • Serve hot with whipped cream or ice cream.

July 09, 2016

BANANA NUT BREAD

Ingredients:
Butter - 125 gms
Brown sugar - 1/2 cup (firmly packed)
Vanilla essence- 1 tsp
Egg  - 1
Plain flour - 2 1/2 cups
Baking powder - 3 1/2 tsp
Salt - 1/4 tsp
Nutmeg or allspice -1/2 tsp (freshly ground)
Bananas - 1 1/2 cups (very ripe mashed)
Walnut or cashew - 1/2 cup (chopped)

Method:

  • Cream butter and sugar until light, add vanilla and egg and beat well.
  • Sift together the flour, baking powder, salt and spice.
  • Stir into creamed mixture alternatively with the mashed bananas and fold in the nuts.
  • Butter a large loaf pan and pour in the batter.
  • Pour about 3 cups water into wok and bring to the boil. Place steaming rack in wok, put loaf pan on the rack, cover with bamboo lid and steam over simmering water for 45-50 minutes or until a fine skewer inserted in center of loaf comes out clean.
  • After 30 minutes it will probably be necessary to add another cup or two of boiling water to the wok.
  • Let bread cool in the tin for a few minutes, then turn out on a wire cake cooler.
  • Serve warm or cold.
Note:
  • If bamboo lid is not available, cover loaf loosely with foil to prevent moisture from meta lid dripping on to surface.

October 11, 2015

CAULIFLOWER COMPOTE

Ingredients:
Cauliflower - 1 (medium)
Carrot - 1
Green pepper - 1
Vegetable oil - 4-5 tbsp
Cashew nuts -2 tbsp
Pepper - 1 tsp
Sesame oil-  1 tbsp
Garlic cloves - 4 (finely chopped)
Prawns - 250 gms (medium)
Salt to taste

Method:

  • Wash and cut Cauliflower into florets. Cut the carrot and pepper into cubes.
  • In a boiling pot of water scald the vegetables for a minute.
  • This para- cooks the vegetables and yet retains the colour.
  • After scalding refresh under cold running water immediately and drain.
  • Heat oi in a pan, add the garlic.
  • Add the prawns and salt and cook over a high flame for a minute.
  • Mix in the par boiled vegetables and add the cashew nuts, pepper powder and sesame oil.
  • Serve hot.


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