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Jamaican Beef Patties

Ingredients

3 tbsp vegetable oil
1½ lbs lean ground beef
1 medium onion, finely chopped
3 garlic cloves, minced
1 fresh hot chili pepper, seeded and minced
3 scallions (including some of the green) minced
1 tbsp curry powder
½ tsp ground cumin
1 tbsp dried thyme
Salt and freshly ground pepper
½ cup coarse, dry bread crumbs
½ cup fresh or canned beef of chicken stock

Pastry

1½ cups all-purpose flour
1 tsp curry powder
¼ tsp salt
10 tbsp (1¼ sticks) unsalted butter or margarine, cut into bits
¼ cup cold water

Preparation

Filling
  • In a medium skillet, heat the oil over medium heat. Add the beef, onion, garlic, chili pepper and scallions. sauté, stirring constantly, until the mixture gives off its moisture (about 8 minutes).
  • Add the remaining filling ingredients and simmer, stirring often, for 20 minutes.
  • The filling should be moist but not wet. Set aside to cool.
Pastry
  • To make the pastry, sift the flour, curry powder and salt into a large mixing bowl.
  • Mix in the butter and rub with your fingers until it is the consistency of cornmeal or bread crumbs.
  • Add the cold water, 1 tablespoon at a time, until the dough just holds together.
  • Cover and refrigerate for 1 hour.
Finishing the dish ...
  • Preheat the oven to 400°F.
  • On a lightly floured board, roll out the pastry about 1/8 inch thick.
  • Using a 4-inch round cookie cutter, cut the pastry into disks.
  • Place 1 tablespoon of the filling slightly below the center of each round.
  • Fold over the pastry to form a crescent shape, and seal the edges with the tines of a fork.
  • Place the patties on a lightly greased baking sheet. Bake for 30 minutes, or until golden brown. Serves 6.

Thanks to Brian Duchesne for this great recipe!

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Jam Rolls  Classic Guyanese Recipe

Ingredients

3 eggs
3 oz flour
3 oz sugar
¼ tsp vanilla essence
1 - 2 tsp tepid water
2 tbsp jam, or butter cream filling

Preparation

  • Grease a swiss roll pan (12 x 7 inches) and line with greased paper.
  • Sieve the flour and, separately, beat the eggs and sugar together until thick and creamy.
  • Add the essence to the egg and sugar mixture, mix, and then fold into the flour.
  • Add enough tepid water for a pouring consistency.
  • Turn into the prepared pan and spread out to the corners.
  • Bake in a hot oven (450°F) for 7 - 10 minutes.
  • Turn onto a damp cloth covered with sugared paper, trim the edges, spread with heated jam and roll up.
  • When cold, dredge with icing sugar.

Note: If butter cream is used, roll up the swiss roll and leave to cool. When cool, spread with filling.

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Jellabie

Recipe compliments of "A Taste of Guyana" - Dr. Odeen Ishmael.

Ingredients

½ cup corn starch
1 cup flour
1 tsp baking powder
1 cup sour milk
½ cup milk
1½ cups sugar
½ cup water
1 pt cooking oil

Preparation

  • Sift together flour, corn starch and baking powder. Add sour milk and milk and mix well to form a soft batter.
  • Put sugar and water to boil for 15 minutes to make a thin syrup. Add to milk mixture. Pour batter mixture into a squeeze bottle.
  • Squeeze mixture into the hot oil, making a few rounds for one jellabie. Turn and fry until golden brown.
  • Remove from oil and dip while hot in syrup for a few seconds. Remove from syrup and drain. Serve hot or cold.
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Jerk Chicken Crescent Sandwiches

Easy to prepare, these jerk-spiced sandwiches are great alone or as part of a larger meal. Makes 4 sandwiches.

Ingredients

1¼ cups chopped cooked chicken breast
¼ cup chopped green onions
¼ cup coarsely chopped roasted red peppers
¾ teaspoon Caribbean jerk seasoning
2 teaspoons soya sauce
1 (8-oz.) can Pillsbury Refrigerated Crescent Dinner Rolls
1 egg white, slightly beaten
½ teaspoon sesame seed

Preparation

  • Heat the oven to 375°F. In medium bowl, combine the chicken, onions, peppers, jerk seasoning and soya sauce. Mix well.
  • Separate the dough into 4 rectangles. Firmly press perforations to seal.
  • Spoon ½ cup chicken mixture onto half of each rectangle. Fold the dough in half over the filling, and press the edges together. Seal the edges with fork, and place on an ungreased cookie sheet.
  • Brush the tops with egg white and sprinkle with sesame seed.
  • Bake at 375°F for 15 - 18 minutes or until they become deep golden brown.
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Jerk Marinade

Some people find marinades more convenient to use than spice pastes. This marinade is more liquid than a paste, but not as liquid as most marinades. The flavour of the marinade may strike you as a little harsh when you first mix it, but I assure you the flavors will all blend and mellow as the meat cooks. To increase the heat of this rather mild marinade, add hot pepper sauce. If you want less heat remove the seeds and membranes containing the seeds from the peppers before grinding them.

Ingredients

1 onion, finely chopped
½ cup scallions, finely chopped
2 tsp fresh thyme leaves
1 tsp salt
2 tsp sugar
1 tsp Jamaican pimento, ground (allspice)
½ tsp ground nutmeg
½ tsp ground cinnamon
1 hot pepper, finely ground
1 tsp fresh ground black pepper
3 tbsp soya sauce
1 tbsp cooking oil
1 tbsp cider vinegar, or white vinegar

Preparation

  • Mix together all the ingredients. A food processor fitted with a steel blade is ideal for chopping and combining. This will provide an excellent marinade for chicken, beef, or pork.
  • Store leftover marinade in the refrigerator in a tightly closed jar for up to 1 month.
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Jerk Rub

Pastes made of spices, herbs, and onions are the authentic jerk flavoring method. You rub the paste into the uncooked meat to add flavor. This is a medium-hot paste; it can be made hotter with the addition of more hot peppers or hot pepper sauce. If you want less heat, remove the seeds and membranes containing the seeds from the peppers before grinding them. Scotch bonnet or habañero peppers are preferred, but you can substitute the milder, more readily available jalapeno or serrano peppers.

Ingredients

1 onion, finely chopped
½ cup scallions, finely chopped
2 tsp fresh thyme leaves
2 tsp salt
1 tsp Jamaican pimento, (allspice)
¼ tsp ground nutmeg
½ tsp ground cinnamon
4 - 6 hot peppers, finely ground
1 tsp fresh ground black pepper

Preparation

  • Mix together all the ingredients to make a paste. A food processor fitted with a steel blade is ideal for this.
  • Store leftovers in the refrigerator in a tightly closed jar for up to a month.
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Jerk Seasoning (Basic)

Ingredients

2 oz Jamaican pimento, (allspice) crushed
¼ tsp freshly grated nutmeg
1 tsp ground cinnamon
12 scallions, cleaned and chopped
6 Scotch Bonnet peppers, halved with seeds OR
12 jalapeno peppers, halved with seeds
1/3 cup red wine vinegar
2 tbsp vegetable oil
1 tbsp salt
1 tsp fresh ground black pepper
2 tbsp soya sauce
Hot pepper sauce, (optional)

Preparation

  • Combine all the ingredients in a blender or food processor, adding hot pepper sauce to taste.
  • Process to liquefy for 1 minute.
  • Pour into a jar and refrigerate until ready to use.
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Jerk Seasoning (Dry)

This seasoning mix is excellent to have on hand to sprinkle on cooked and uncooked fish, vegetables, or snacks. It does not have quite as a strong flavor as the rub or the marinade. To increase the heat, add more cayenne pepper.

Ingredients

1 tbsp onion flakes
1 tbsp onion powder
2 tsp ground thyme
2 tsp salt
1 tsp ground Jamaican pimento, (allspice)
¼ tsp ground nutmeg
¼ tsp ground cinnamon
2 tsp sugar
1 tsp black pepper, coarsely ground
1 tsp cayenne pepper
2 tsp dried chives, OR
2 tsp green onions, dried

Preparation

  • Mix all the ingredients together. Store leftovers in a tightly closed glass jar. It will keep its pungency for over a month.
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Ju-Jubes

Ingredients

1 lb sugar
½ pt water
2 oz gelatine
Flavouring
Colouring and powdered sugar

Preparation

  • Soak the gelatine with ¼ pt water. Put the sugar, gelatine and the rest of the water in a pan and carefully dissolve over a gentle heat.
  • Bring the mixture to a boil, and boil for 5 minutes. Colour and flavour as desired.
  • Pour into a wet pan and allow to cool.
  • When finally set, cut into shapes and roll in powdered sugar.



RECIPES ON THIS PAGE
Jamaican Beef Patties
Jam Rolls
Jellabie
Jerk Chicken Crescent Sandwiches
Jerk Marinade
Jerk Rub
Jerk Seasoning (Basic)
Jerk Seasoning (Dry)
Ju-Jubes

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Last Updated on : Saturday, May 29, 2010
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