Download PDF by John Demers: Authentic Recipes from Jamaica

By John Demers

ISBN-10: 1462905366

ISBN-13: 9781462905362

Jamaica is the mountainous Caribbean island famed for its espresso and its shorelines. yet with its abundance of homegrown components and its many cultural impacts it has built a striking food all its personal. to go to the Jamaican kitchen is to find the splendid flavors of highly spiced jerk red meat, candy tropical juices, complicated curries and plush desserts.

This cookbook deals the island's most sensible recipes—both the normal and the new—from Jamaica's preferred cooks and eating places, together with Norma Shirley of Norma on the Wharfhouse, Everett Wilkerson of the Sans Souci Lido and James Palmer at Strawberry Hill.

Authentic Recipes from Jamaica provides over 60 full-color recipes with photos shot on position. vigorous essays by means of nutrients writers John DeMers and Norma Benghiat at the island's tradition and historical past, causes of certain elements and easy-to-follow recipes make this the main whole advisor to Jamaican foodstuff you'll find.

Recipes include:
• Pepperpot
• Baked Plantains
• Pepper Shrimp
• Ginger Tamarind Chicken
• Spinach Salad with Breadfruit Chips
• candy Potato Pone
• Jamaican Limeade

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Simmer, uncovered, until the sauce is slightly reduced, about 5 minutes. 3 Remove the bay leaf and stir in the Worcestershire sauce and Pickapeppa sauce. Add the shrimp and cook until they turn pink, about 3 minutes. Serve with rice. Serves 6 Preparation time: 20 mins Cooking time: 15 mins Fish and Shellfish 59 Fried Fish with Coconut Beer, grated coconut and callaloo make these dishes from the Terra Nova restaurant a quintessential island dish. 11/2 lbs (700 g) snapper or other white fish fillets Salt and freshly ground black pepper 2 eggs 13/4 cups (250 g) flour 3/ cup (185 ml) beer 4 1 tablespoon baking powder 3 cups (450 g) grated fresh or 21/4 cups (180 g) unsweetened dried coconut 4 tablespoons oil 1 Season the fish fillets with salt and pepper.

Melt the butter in a Dutch oven or large skillet over medium-high heat. Add the lamb and cook until browned on all sides, about 10 minutes. Reduce the heat to low, add the remaining ingredients, and cook until the lamb is tender, about 11/2 hours. 2 Transfer the lamb shanks to a serving dish and cover to keep warm. Skim and discard the excess fat from the pan liquid. Bring the remaining liquid to a boil over high heat, reduce the heat to medium, and simmer for 10 minutes (the liquid will reduce).

Remove from the saucepan with a slotted spoon and drain on paper towels. Repeat with the remaining batter. 3 Serve hot with cocktail sauce or Mango Salsa for dipping. Serves 6 Preparation time: 20 mins Cooking time: 15 mins Plantain Chips 4 green plantains or large green bananas 2 cups (500 ml) oil Salt, to taste 1 Peel the plantains or bananas and slice them diagonally or lengthwise into 1/ -in (6-mm) thin pieces. 4 2 Heat the oil in a large, deep skillet over medium-high heat and fry half the chips until golden brown, about 5 minutes.

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Authentic Recipes from Jamaica by John Demers

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