Here are the recipes from our Jamaican class.  Please keep in mind that Chef JJ may have made a few minor changes… and don’t be afraid to make your own!  Happy grilling!

Beef Patties

Recipe By: Chef JJ’s Back Yard

Serving Size: 8

Ingredients:

INGREDIENTS – Pastry:

3 cups flour

2/3 cups ice cold water

2/3 cups melted butter

2/3 cups shortening

1 1/4 tablespoons salt

1 1/4 tablespoons of baking powder

1 1/4 tablespoons of curry powder medium hot

1 1/4 tablespoons on turmeric or 1 drop of annotto

INGREDIENTS – Meat

1 1/4 pounds ground beef

1 1/3 whole medium onion

5 1/3 whole scallion

2 2/3 whole fresh thyme

2/3 cups breadcrumbs

1 1/3 whole scotch bonnet pepper

2 2/3 cloves garlic

1 1/3 cups water

1 teaspoons salt

1 teaspoons pepper

1 teaspoons paprika

2/3 teaspoon sugar

1 teaspoons nutmeg

Directions:

Sieve flour.

Stir in baking powder, curry powder, salt and turmeric.

Work the butter and shortening in with fingertips until mixture resembles breadcrumbs.

Slowly drizzle in the water until the mixture has a dough-like consistency (it should only be slightly sticky)

Roll the dough in to a ball.

Wrap in cling film and place in the fridge for 1 hour.

COOKING INSTRUCTIONS – Meat Filling:

Cut onion and scallion in to fine pieces.

Fry gently, so they do not quite have time to brown.

Add meat, thyme, garlic, peppers (finely chopped), salt, pepper, paprika, sugar and nutmeg.

Fry until mixture is fairly dry, drain off excess fat if necessary.

Add water and breadcrumbs, cook until the mixture has a thick, saucy texture.

Combining the pastry with the filling:

Roll the pastry on a floured board until it is about 1/8 of an inch thick.

Cut as many circles (about the size of a saucer) out of the dough as you can.

Place 1 tablespoon of the filling on one side of each pastry circle.

Moisten the edges of each patty with water and fold pastry over to make a crescent shape. Seal the edge of each patty by crimping with a fork.

Preheat grill to 375 on indirect heat. Place patties on grill rack and cook for 35 minutes (or until golden brown).

Serve patties either hot or cold. If you have any modifications to make this recipe more delicious then feel free to leave a comment.

Curried Coconut Shrimp

Recipe By: Chef JJ’s Back Yard

Serving Size: 10

Ingredients:

Salt and freshly ground pepper for seasoning

1/4 cup olive oil

2 lbs. shrimp, cleaned, peeled, and deveined

2 cloves garlic, finely chopped

1 whole red bell pepper, seeded and finely chopped

1 whole Scotch bonnet chile, seeded and finely chopped

1 tablespoon mild curry powder

2 cups coconut milk

1 fresh cilantro, leaves only, finely chopped,

Directions:

To make the shrimp, pour the 1/4 cup oil into a heavy-based saucepan or skillet over a medium heat. Toss in the shrimp, garlic, bell pepper, and chile and cook for about 3 or 4 minutes. Add the curry powder. Stir well and cook for a further minute, then add the coconut milk. Season with salt to taste, and continue cooking, stirring constantly, until the sauce is reduced and thick, about 10 minutes. Stir in the cilantro and remove from heat.

You can also grill the shrimp in a grilling basket, and toss them in the coconut curry sauce.

Gizzada

Recipe By: Chef JJ’s Back Yard

Serving Size: 8

Ingredients:

1 cup flour

6 Tablespoons butter

1 Tablespoon sugar

2 Tablespoons milk

For the filling:

1 cup grated coconut, fresh or packaged

1/2 cup brown sugar

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1 teaspoon almond extract

2 teaspoons water

1/2 teaspoon lime juice

Directions:

Combine all ingredients into a mixing bowl and mix to form dough.

Roll out dough on floured surface with a rolling pin into a thin sheet.

Cut into rounds (with knife or cookie cutter) and fit them into greased muffin tins.

For filling:

Mix all ingredients in a mixing bowl.

Fill the pastry bases all the way to the top

Bake at 350 on indirect heat for 15 minutes or until pastry is golden brown.

Jamaican Jerk Rub

Recipe By: Chef JJ’s Back Yard

Yield: 1 1/2 cup

Ingredients:

1/2 cup ground allspice berries

1/2 cup packed brown sugar

6 to 8 garlic cloves

4 to 6 Scotch bonnet peppers

1 tablespoon ground thyme or 2 tablespoons thyme leaves

2 bunches green onions

1 teaspoon cinnamon

1/2 teaspoon nutmeg

Salt and pepper to taste

2 1/3 pounds pork shoulder

Directions:

Put everything in a food processor and blend until smooth. You may use allspice berries, if available, but use enough to give the equivalent of 1/2 cup ground. (Allspice berries and scotch bonnets are key ingredients.)