Jamaican Christmas Recipes: 21 Most Wanted Jamaican Christmas Recipes (Christmas Recipes Book)
K. Reynolds-James
Language: English
Pages: 56
ISBN: 1493629573
Format: PDF / Kindle (mobi) / ePub
This cookbook is a compilation of the most beloved, authentic and delicious Jamaican Christmas recipes. They capture the real essence of Jamaican and Caribbean cooking. These recipes are enjoyed by Jamaicans every year during the Christmas season.
Some of the recipes included are:
--Jamaican Christmas Cake
--Christmas Ham
--Jamaican Roast Pork
--Jamaican Roast Beef
--Curried Goat
--Jerk Fish
--Sorrel
--plus more
With these specially selected and delicious recipes, you can enjoy your favourite traditional Jamaican Christmas dishes at home. Enjoy these true Jamaican recipes today.
Pillsbury Best of the Bake Off Cookies and Bars
The Wild Table: Seasonal Foraged Food and Recipes
The $5 Takeout Cookbook: Good, Cheap Food for When You Want to Eat In
essence 2 tablespoons browning � teaspoon rose water flavoring (optional) � teaspoon almond essence Wine and white rum to taste Grated rind of 1 lime or � of a lemon Directions Cream butter and sugar until fluffy Add one egg each time to the butter and sugar blend, beating well after each addition. Sift all dry ingredients and pour into butter and cream mixture, alternatively with the wine and fruits as well as the grated rind of lime or lemon. Add browning, vanilla, almond essence and
cup snow peas 1 tin sliced water chestnuts 1 tin bamboo shoots or baby corn 1 large onion, sliced from top to bottom Salt to your taste Directions Heat peanut oil in frying pan at medium heat. Add garlic and ginger. Add bacon, stirring constantly until cooked but not crisp. Add chicken and cook until opaque. Add vegetables according to cooking time (harder vegetables first). In a measuring cup, mix oyster sauce, soy sauce, chicken stock, fish sauce and sugar. Add slowly while constantly
extra10 minutes. Jerk Fish Fillet Cooking Time: 15 minutes Servings: 2 Ingredients 1 pound Fish Fillet (use fish of your choice) 2 tablespoons jerk seasoning (Walkerswood Jerk Seasoning is great) 1 teaspoon salt (or add salt as you like it) 2 tablespoons onion, finely chopped 2 tablespoons scallion, finely chopped 2 tablespoons cooking oil 2 cloves garlic, finely chopped 1 lime Directions Wash and dry fish fillet Combine onion, garlic, jerk seasoning, scallion and oil. Marinate
pepper, Scotch bonnet, thyme, allspice , curry powder, scallions, onion and garlic. Refrigerate for at least 2 hours, longer would be ideal. In a skillet, heat the oil until it becomes very hot and sauté the meat until golden brown. Then add the marinade and tomatoes, if using, and simmer for approximately 3 more minutes. Add water or vegetable stock, reduce heat and allow to simmer for 2 to 3 hours stirring occasionally until meat is tender. Rice and Peas Ingredients 1 � pounds fresh red
Peas and Rice Combine the chicken stock, water and coconut milk powder and bring to boil. Crush garlic, scallion and add to boiling liquid along with thyme, salt, pimento berries and margarine. Drain green Gungo peas and stir into boiling liquid. Wash rice and add to the pea’s mixture. Bring to boil then lower flame and allow to cook for approximately 45 minutes. Sorrel Drink Ingredients 2 pounds sorrel, sepals 1 ounce ginger 1 piece dried orange peel 6 whole cloves 12 cups boiling water
