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ISO: ISO Menu help for a Caribbean-themed lunch. This is a high school graduation party so it doesn't
- Thread starter joe
- Start date
In Search Of:
Jamaican Hardough Bread & Patties
Hardough Bread
INGREDIENTS :
* 6 cups bread f lour
* 1 pack yeast (about 2 tablespoons)
* 1 teaspoons salt
* 1 pt warm water
* 1/4 cup sugar
* 4 ozs shortening
* Milk or egg white for glazing
METHOD:
1. Pour flour in warm bowl.
2. Add shortening to flour & cut in with knife.
3. Add yeast, sugar, and salt
4. Add warm water
5. Knead until soft and roll out
6. Put in a warm place to rise approx. twice in
size.
7. Glaze with milk or egg white.
8. Bake at 350F until done.
Jamaican Beef Patties
INGREDIENTS FOR BEEF:
* 2 lbs ground beef
* 1/2 teaspoon Accent
* 8 sprigs of thyme
* 2 ozs escallion
* 2 small hot peppers
* 1 teaspoon paprika
* half a loaf french bread
* 1 teaspoon salt
METHOD:
1. Grind escallion and hot peppers in a mincing
mill.
2. Add to ground beef with salt.
3. Place meat in a saucepan making a well in the
center into which place 4sprigs of thyme.
4. Cook without adding any water or fat until
meat has lost its broth and only certain
amount of oil remains.
5. Pour off excess oil and add this to the
paprika to be
used later on, strained for coloring meat.
6. While meat is being cooked, pour sufficient
cold water over bread in a saucepan to cover
and soak for a few minutes, then squeeze dry,
saving water.
7. Pass bread through mincing mill and return the
ground bread water with 4 sprigs of thyme and
cook until bread is dry.
8. Combine meat and cooked bread.
9. Add color, paprika in sufficient quantity to
color the meat to taste.
10. Cook together for a further 20 mins.
11. Add Accent . Remove from fire. Cool for
filling pastry circles.
INGREDIENTS FOR PASTRY:
* 11 ozs suet
* 4 cups flour
* 1 level teaspoon salt
* 2/3 cup iced water
METHOD:
1. Trim all skin and fatty membrane from suet and
set overnight in freezer.
2. Next day, with a very sharp knife shave suet
as finely
as possible.
3. Combine salt and flour, then work in suet as
you would shortening in plain pastry, cutting
it in with two knives.
4. Add iced water in sufficient amount to have a
dough which can be rolled out.
5. Form into a ball and with a rolling pin, pat
gently, turning the dough over once or twice
in order to have it all properly held
together.
6. Set overnight wrapped in wax paper paperin
freezer.
7. Next day, pull off enough dough (after
defrosting) to roll into a circle the size of
a breakfast saucer.
8. Dip dough in flour before rolling.
9. Roll quite thin and cut in a circle. (use
saucer for help) In the center of each circle
place a spoonful of meat, fold dough over
toform a crescent shape seal edges with egg
white or by crimping the edge and folding
dough slightly under.
10. Do not prick thepastry.
11. Bake on ungreased tin sheet in a hot oven for
about 35 mins.
12. This recipe will make about 3 dozen regular
patties. if cocktailpatties are needed, use a
smaller cutter than a saucer.
Serving 3 dozen regular size patties.Try different
fillings for experiment.
Hardough Bread
INGREDIENTS :
* 6 cups bread f lour
* 1 pack yeast (about 2 tablespoons)
* 1 teaspoons salt
* 1 pt warm water
* 1/4 cup sugar
* 4 ozs shortening
* Milk or egg white for glazing
METHOD:
1. Pour flour in warm bowl.
2. Add shortening to flour & cut in with knife.
3. Add yeast, sugar, and salt
4. Add warm water
5. Knead until soft and roll out
6. Put in a warm place to rise approx. twice in
size.
7. Glaze with milk or egg white.
8. Bake at 350F until done.
Jamaican Beef Patties
INGREDIENTS FOR BEEF:
* 2 lbs ground beef
* 1/2 teaspoon Accent
* 8 sprigs of thyme
* 2 ozs escallion
* 2 small hot peppers
* 1 teaspoon paprika
* half a loaf french bread
* 1 teaspoon salt
METHOD:
1. Grind escallion and hot peppers in a mincing
mill.
2. Add to ground beef with salt.
3. Place meat in a saucepan making a well in the
center into which place 4sprigs of thyme.
4. Cook without adding any water or fat until
meat has lost its broth and only certain
amount of oil remains.
5. Pour off excess oil and add this to the
paprika to be
used later on, strained for coloring meat.
6. While meat is being cooked, pour sufficient
cold water over bread in a saucepan to cover
and soak for a few minutes, then squeeze dry,
saving water.
7. Pass bread through mincing mill and return the
ground bread water with 4 sprigs of thyme and
cook until bread is dry.
8. Combine meat and cooked bread.
9. Add color, paprika in sufficient quantity to
color the meat to taste.
10. Cook together for a further 20 mins.
11. Add Accent . Remove from fire. Cool for
filling pastry circles.
INGREDIENTS FOR PASTRY:
* 11 ozs suet
* 4 cups flour
* 1 level teaspoon salt
* 2/3 cup iced water
METHOD:
1. Trim all skin and fatty membrane from suet and
set overnight in freezer.
2. Next day, with a very sharp knife shave suet
as finely
as possible.
3. Combine salt and flour, then work in suet as
you would shortening in plain pastry, cutting
it in with two knives.
4. Add iced water in sufficient amount to have a
dough which can be rolled out.
5. Form into a ball and with a rolling pin, pat
gently, turning the dough over once or twice
in order to have it all properly held
together.
6. Set overnight wrapped in wax paper paperin
freezer.
7. Next day, pull off enough dough (after
defrosting) to roll into a circle the size of
a breakfast saucer.
8. Dip dough in flour before rolling.
9. Roll quite thin and cut in a circle. (use
saucer for help) In the center of each circle
place a spoonful of meat, fold dough over
toform a crescent shape seal edges with egg
white or by crimping the edge and folding
dough slightly under.
10. Do not prick thepastry.
11. Bake on ungreased tin sheet in a hot oven for
about 35 mins.
12. This recipe will make about 3 dozen regular
patties. if cocktailpatties are needed, use a
smaller cutter than a saucer.
Serving 3 dozen regular size patties.Try different
fillings for experiment.