Jamaican Recipes

Jamaican Recipes Sorry it's taken we awhile to get around to posting.  I'll start with our most recent adventure and work back as I get more time to post.

First up is the Spinach Salad, you can see it lurking near the edge of the photo.  We'll get better at this I promise.  It was so pretty, healthy and delicious.   The recipe is from the cookingclub.com


Spinach Salad Dressing
 2 1/2 tablespoons walnut oil
2 1/2 tablespoons canola oil
2 tablespoons white balsamic vinegar
2 tablespoons mango juice
1/2 teaspoon Dijon mustard
1/2 teaspoon curry powder
1/4 teaspoon salt
1/4 teaspoon pepper

SALAD
10 oz. baby spinach
1 large mango, thinly slice
1 small red onion, halved, thinly sliced
1/2 cup chopped walnuts, toasted*1. Whisk all dressing ingredients in small bowl. Let stand at least 30 minutes.2. Toss spinach, mango, onion and enough dressing to lightly coat in large bowl; sprinkle with walnuts. Pass remaining dressing.TIP *To toast walnuts, place on baking sheet; bake at 375°F. for 4 to 6 minutes or until pale brown and fragrant. Cool.
12 (about 1 1/4-cup) servings
PER SERVING: 105 calories, 9 g total fat (1 g saturated fat), 1.5 g protein, 6 g carbohydrate, 0 mg cholesterol, 75 mg sodium, 1.5 g fiber


This recipe had me very nervous when I first tasted it.  It was HOT but by the time lunch came around it had mellowed considerable.  I'll definitely make this one again. 
Jamaican Chicken Curry 
This from the website.  Jamaican Travel and Culture.com 
1 package chick substitute I used our favorite from the Asian market 6 tablespoons of Jamaican curry powder
 2 potatoes
 1.5 tablespoons of vegetable oil
 2 cups water
 1 onion
 3 stalks scallion
 5 sprigs fresh thyme
 4 cloves garlic
 2 hot peppers (ideally scotch bonnet)
 2 teaspoons salt

Soak the chicken in lemon or lime Juice.  Chop the onion, scallion, pepper and garlic in to small pieces. Rub all of the ingredients (apart from the potatoes and water) in to the chicken and allow to marinate in the fridge for 2 hours. Chop the potato in to small pieces and set aside.  Fry the chicken and herbs.   Add the potatoes and water to the pan, cover and fry until the sauce has a thick consistency


I wish we had a good photo of this one.  I think it was the first to completely disappear.  There were 3rds and 4ths being taken.   Maybe I'll make this for Christmas.

Pelau Chicken
2 Chicket rolls (for vege version)
2 limes
2 tsp salt
1 tsp black pepper
3 cloves garlic -crushed
4 tbsp  vege Worcestershire sauce
3 tbsp oil
4 tbsp brown sugar
2 cups hot water
2 cups coconut milk
1 can pigeon peas (or green peas)
2 cups carrots
4 tbsp raisins
2 cups rice (NOT INSTANT!)
1 hot pepper (optional)
Directions:   Rinse chicken and rub with lime. In a large bowl: add salt, black pepper, garlic, half of the brown sugar, and half of the Worcestershire sauce to chicken, then set aside (the longer you let it sit, the better the flavor!). Heat oil in large deep pot. When hot, sprinkle in remaining brown sugar. Once sugar begins to bubble, add chicken and coat well until chicken is nicely browned. Add carrots, rice, hot pepper, water and coconut milk. Mix well. Cover tightly and cook on very low heat 30-45 mins until rice is almost fully cooked. Do not stir while cooking. Add pigeon peas and raisins. Continue cooking on low heat 10-15 mins until rice is fully cooked. Add additional Worcestershire sauce to taste