Ackee and salt fish

Hello everyone. Here's the recipe for Jamaican style ACKEE AND SALT FISH!!!!!. Now, ackee and salt fish is a very good recipe if your having a celebration. Did you know that Ackee an salt fish is the national dish in Jamaica.I hope you try this recipe,and i hope you enjoy:-D

Ingredients

You will need the following ingredients to prepare enough ackee and salt fish for 4 people:-

Ackee and Saltfish - Ingredients"> 1/2 lb Saltfish (dried, salted codfish)
12 fresh ackees or 1 (drained) can of tinned ackees
1 medium onion
1/2 tsp black pepper
3 tbsp of butter
1/2 a hot chili pepper (ideally Scotch Bonnet)
1 sweet pepper
1 chopped tomato
1 sprig fresh thyme or 1 tsp dried thyme


Optional ingredients:-
2 cloves of garlic
4 Scallion (or spring onions)
6 Slices of bacon

Preparation

Ackee and Saltfish - Soaking the fish"> Cover the saltfish in cold water. Let soak overnight (minimum 8 hours) changing the water several times (this removes most of the salt


Ackee and Saltfish - Cooking the fish"> Bring a pan of cold water to the boil and gently simmer the fish for 20 minutes (until the fish is tender)


Ackee and Saltfish - Chopping the ingredients"> Chop the onion, sweet pepper, chilli pepper and tomato.


Ackee and Saltfish - Preparing the fish"> Remove the fish from water and allow to cool.
Remove all of bones and skin then flake the flesh of the fish.


LINK:http://www.jamaicatravelandculture.com/food_and_drink/ackee_and_saltfish.htm

THIS IS IT

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and check out my blog.I HOPE YOU LIKE. YEH MAN!!!!!!!

Hello everyone. This is the recipe for Curry Goat. Curry Goat can be eaten at anytime. In Jamaica we mostly have Curry Goat for dinner. Curry Goat is another favorite food that Jamaicans like to cook. I hope you enjoy this recipe.

INGREDIENTS

• 3 pounds / 1.5 kg goat, cut into 1-inch / 2.5-cm cubes
• 1 lime
• 1 large onion, sliced
• 6 cloves garlic, finely chopped (about 3 tablespoons / 45 ml)
• 2 teaspoons / 10 ml salt
• 1 teaspoon / 5 ml black pepper
• 1 teaspoon / 5 ml thyme leaves
• ¼ teaspoon / 1 ml finely chopped Scotch bonnet pepper
• 2 tablespoons / 25 ml canola or vegetable oil
• 1 teaspoon / 5 ml sugar
• 5 green onions, chopped (about 1 cup / 250 ml)
• 2 teaspoons / 10 ml curry powder
• 2 potatoes, peeled and cut into ½-inch / 1-cm cubes

Method:
Squeeze the lime juice over the goat; let it sit for a couple of minutes and then rinse with cold water. Drain off excess water. Place the goat in a seal-able container and add the onion, garlic, salt, black pepper, thyme, and Scotch bonnet pepper. Wearing rubber gloves, rub the spices into the goat with your hands. Marinate, covered and refrigerated, for 1 to 2 hours.

In a large pot over medium heat, heat the oil and sugar, stirring until the sugar is brown. Add the goat with marinade, green onions, and curry; stir thoroughly. Cover the pot, reduce the heat to low, and simmer the goat slowly in its own juices, stirring occasionally, until the goat is nearly tender, about 30 minutes. If the meat is tough, pour ¼ cup / 60 ml of water at a time down the sides of the pot, not directly onto the goat (or you will toughen the meat).

Add the potatoes and ¼ cup / 60 ml water; stir thoroughly. Cover and simmer for 15 minutes or until the potatoes are cooked but not too soft. Crush some of the potatoes to thicken the sauce, if desired. If there is not enough sauce, add ¼ cup / 60 ml water and simmer for another 5 to 10 minutes.

Serve with rice or roti and a salad.

LINK:http://recipes.caribseek.com/Jamaica/curry-goat.shtml

CURRY CHICKEN

Hello everyone. Here's the recipe for Jamaican style CURRY CHICKEN!.CURRY CHICKEN is very a good recipe.For those who are not familiar with this recipe curry chicken is a very good recipe for any occasions. I Hope you enjoy this recipe:-D

Ingredients:

2/3 cup whole almonds

1 1/2 tablespoons vegetable oil

2 pounds skinless, boneless chicken breasts, cut in 1-inch cubes

Salt, to taste

2 tablespoons fresh ginger, finely chopped

2 large garlic cloves, minced

1 large onion, finely chopped

2 tablespoons curry powder

1 tablespoon turmeric powder

1 tablespoon cumin

2 cups chicken stock

12 dried apricots, sliced

1 can coconut milk

1/2 cup cilantro, chopped

Method:

1. In a food processor, grind almonds to a fine powder.

2. Heat 1 tablespoon of the oil in a large nonstick skillet. Salt chicken and add to skillet. Cook over moderately high heat until browned, about 3 minutes per side. Transfer to a large plate.

3. Add ginger, garlic, onion and remaining 1/2 tablespoon of oil to skillet; cook over low heat, stirring occasionally, until softened, about 10 minutes. Add curry powder, turmeric and cumin and cook, stirring, about 3 minutes. Add ground almonds and chicken stock; bring to a simmer.

4. Return chicken to skillet and add apricots. Simmer over low heat until chicken is cooked through, about 15 minutes. Add coconut milk and simmer for an additional 8 minutes.

5. Garnish each serving with cilantro.

LINK:http://foodspring.com/content/curry chicken

BUTTER MLIK FRIED CHICKEN

Hello everyone. Here's the recipe for buttermilk fried chicken.Buttermilk fried chicken is a very good recipe. For those who are not familiar with this recipe buttermilk fried chicken is a very good recipe if you are having a birthday party or a celebration.I hope you enjoy the recipe:-D

Ingredients

2 chickens (3 lb/1.5 kg each) or 6 lb (2.7 kg) chicken thighs or parts
2 onions, chopped
12 sprigs fresh thyme
2 cups (500 ml) buttermilk
1-1/2 cups (375 ml) all-purpose_flour
2 tbsp (25 ml) finely chopped fresh thyme (or 2 tsp/10 ml dried)
2 tsp (10 ml) salt
1 tsp (5 ml) each cayenne_pepper and coarsely crushed black_pepper
4 cups (1 L) shortening or canola_oil (approx)

Preparation:

On cutting board and using kitchen shears, hold 1 of the chickens breast side down; cut off wing tips at first joint. Cut along both sides of backbone. Turn over; flatten with heels of hands. Turn chicken breast side down. With chef's knife, cut down centre of breast to divide in half. Cut off each leg; cut into thigh and drumstick pieces. Cut off wings; cut breast diagonally into 2 pieces. Trim all excess fat and loose skin. Repeat with remaining chicken.

Place chicken in large bowl; add onions, thyme sprigs and buttermilk, turning chicken to coat. Cover and marinate in refrigerator for 2 hours. (Make-ahead: Refrigerate for up to 24 hours.)

In large bowl, whisk flour, thyme, salt, cayenne and black pepper. Discarding marinade, press chicken into flour mixture, turning to coat. Keeping pieces separate, place on waxed paper-lined rimmed baking sheet; refrigerate until coating is set, at least 15 minutes or up to 1 hour.

Heat two 10- or 12-inch (25 or 30 cm) cast-iron skillets over medium heat. Divide 2 cups (500 ml) of the shortening evenly between skillets; heat until speck of flour mixture sizzles and browns. Place half of the chicken, fleshiest side down and in single layer, in skillets. Cover and fry, turning halfway through, until crisp, brown and juices run clear when chicken is pierced, about 18 minutes. Drain on paper towel-lined platter.

Strain melted shortening to remove any brown bits. If necessary, add enough of the remaining shortening to make 1 cup (250 ml) in each skillet; fry remaining chicken.

link:http://www.canadianliving.com/food/buttermilk_fried_chicken.php

JERK CHINKEN

• 1 tablespoon Ground allspice
• 1 tablespoon Dried thyme
• 1 1/2 teaspoons Cayenne pepper
• 1 1/2 teaspoons Freshly ground black pepper
• 1 1/2 teaspoons Ground sage
• 3/4 teaspoon Ground nutmeg
• 3/4 teaspoon Ground cinnamon
• 2 tablespoons Garlic powder
  
  or fresh
• 1 tablespoon Sugar
• 1/4 cup Olive oil
• 1/4 cup Soy sauce
• 3/4 cup White Vinegar
• 1/2 cup Orange juice
• 1 Lime juice
• 1 Scotch bonnet pepper (habanero)
• 3 Green onions -- finely chopped
• 1 cup Onion -- finely chopped
• 4 to 6 chicken breasts

Link:http://www.dianaskitchen.com/page/poultry/jerkchk.htm