Push Cart Foods - Caterers of Creative Caribbean Food 
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Wet Jerk Seasoning

Yield: 16 ozs.

Ingredients                                                                   Amounts

Fresh thyme leaves                                                              1 oz.
Green onions, finely chopped                                                 2 bunches (about 15)
Ginger Root, smashed and chopped                                       2 oz.
Scotch bonnet peppers, stemmed and finely chopped              3 ea.
Peanut oil                                                                             2 oz.
Garlic cloves , crushed                                                          2 oz.
Pimento or bay leaves                                                           3 ea.
Ground allspice                                                                     2 teaspoons
Grated nutmeg                                                                     1 teaspoon
Ground  Black peppercorns                                                   1 tablespoon
Ground coriander                                                                  1 tablespoon
Ground cinnamon                                                                 1 teaspoon
Salt                                                                                     1 teaspoon
Juice of Lime                                                                       1 ea.


Method

Combine all the ingredients into a thick, chunky paste. The mixture will keep in a tightly sealed container in the refrigerator for several months.

Note: Grind their spices by hand in a mortar and pestle. The whole spices tend to retain more aromatic oils in them and therefore more of a natural pungency. To save time, you can pulverize the spices in a spice grinder or coffee mill, and then add them to the other ingredients.                            

Recipe Credit: Traveling Jamaica with Knife, Fork & Spoon,
A Righteous Guide To Jamaican Cookery.



Jerked Fish and Breadfruit at Likkle Ochi - St. Elizabeth - Jamaica - copyright Jasper Moore photography
Picture

Curry Powder

Picture
both French Caribbean (colombo) and West indian
 Yield: 10 standard portions 
Ingredients                                          
Cumin Seed                                       ¼ cup.              Bitter/hot
Coriander Seeds                                1/4 cup             Citrus 
Mustard Seeds                                   2 table spoons.  Hot and Spicy
Black Pepper corns                            2 table spoons.  Hot 
Fenugreek Seeds                               1 table spoon.    Bitter
Cloves                                                ½ tablespoon     Smoky
Ground Cardamom                              1 tea spoon       Bitter
                                                                   Red Chili Pepper flakes                        2 tablespoon    Hot
                                                                  Turmeric Powder                                  3 tablespoon     Sweet

Method

Picture
 1.     Place the seeds and  cloves in a thick bottom  skillet and roast over a moderate fire 3-4  min
2.      When the flavour is   released in the seeds transfer to a clean bowl and add the remaining   ingredients
3.      Grind in a spice grinder  and store in an airtight jar


Note:
1   
To make the Colombo  version of this  mix take a ¼ cup of white rice and roast it in the skillet
first for 3-5 min.  When lightly browned remove to a bowl. Proceed to toast  the spices as indicated  but do not add the Cardamom or the red chili flakes at
the end. Grind the rice  and spices together and store in an airtight  jar. 
2 .     The   quantities shown are suggestions as are some of  the latter ingredients. Varying  the quantities of each item will allow the chef
to achieve the flavour profile  that is unique to their needs.
3.     Curry  powders should be made as close to the time of use as possible. Keep small  amounts of the finished product on hand
Recipe  Credit:Bill Moore – Push Cart Foods, as presented at   the  2011 Worlds of Flavor  conference. 



Recipe Title: Baked Sweet Potato Pudding               

Yield:  10 portions                                                                 

Portion Size: 6 ozs.                                                        
Historical Context

This recipe is traditionally cooked in a Dutch pot or Iron container over hot charcoal fire. Like many such items its filling and packed with nutritional and functional ingredients

  Ingredients:

8 oz. Raisin                                                              

½ cup sweet wine or Wincarnis

2.5 lbs. Peeled Sweet Potato (Batata)                       

½ lb. Coco (Eddos)                                                  

1 lb Yellow Yam                                                      

1 ½ cups Coconut Milk (ideally made fresh)

1 ½ lb. Brown Sugar

½ lb. Butter - Melted

1 lb. All Purpose Flour

2 tsp. Baking Powder    

1 tbsps. Vanilla Extract 

1 tsp Nutmeg

1 tsp Cinnamon

1 tsp. Salt

 
Method:

1.      Warm the wine and soak the Raisins in it.

2.      Peel and finely grate the potato, coco and yam into a bowl

3.      Add the sugar, melted butter, raisin, wine and coconut milk to the bowl

4.      Sieve all the dry ingredients together and carefully work into the mixture to from a tight batter.

5.      Grease and line (with grease-proof paper) a 10” cake pan

6.      Place the mixture in the pan and place in an oven that has been pre-heated to 350oF.

7.      Bake for 1 hour, Check for doneness with a skewer. Bake for an additional 15 min. if needed

8.      Allow to sit in the pan for 1 hour to set.

9.      Turn out and store in an air tight tin.


Jerk Chicken “Rice Paper” Spring Rolls for 4 With sweet & sour pickled onions and tamarind ginger dipping sauce

Ingredients:

8oz jerked Chicken Breast 

1/3-teaspoon black pepper

1-tablespoon jerk sauce

1 tbsp black sesame seeds

2 tbsp shredded carrots

1/2 tbsp chopped green onions (green part only)

1 handful of mixed baby greens

Bunch of medium mint leaves

8 (6-inch) round sheets rice paper

Lukewarm water  
                  

Method:

Shred the Chicken into fine “ropa”

In a large bowl, add the lukewarm water, 3 oz rice wine vinegar and a pinch of sugar. Place rice paper inside the warm water, removing when soft and malleable.  Lay wet rice paper on damp towel, wiping away any excess water.

Lay a single sheet of damp rice paper flat.  In the centre, place a few leaves of baby greens, two or three mint leaves, shredded carrots, green onions, and the jerked pork.  Flap one side of the rice paper over and roll.

Jerked Shrimp, Pork or fish can be substituted for the pork or a combination of several different fillings can be used to create an appetizer or tapas plate

Serve with one or more dipping sauces or sides


Spicy Mango & Mint sauce:

1 mango, peeled and diced

pinch of salt

4 tbsp corn oil

1 Scotch Bonnet pepper (de-seeded) – can be replaced with ½ tsp of dried chili flakes

Sauté diced fresh mango with a pinch of salt in a saucepan thinly coated in corn oil.  Cook on low heat for 8-10 minutes.  Puree mango in a blender then pass through a strainer before adding finely chopped scotch bonnet pepper (can be substitute with dried chilli flakes) and julienne of mint.

Lemongrass & Coconut sauce:

1 stalk of lemongrass

3 oz Rice Vinegar

4 tea spoon of dried coconut flakes for garnish

Finely chop lemongrass and add to rice wine vinegar. Stir in dried coconut flakes and allow to sit for 20 minutes.

Tamarind & Honey sauce:

6 oz tamarind paste (de-seeded)

1/3 cup honey

1 cups apple juice

Dilute tamarind paste with apple juice, adding honey slowly to sweeten.

Sweet & Sour Picked Onions

2 large red onions

½ cup white sugar

1 cup white vinegar

Slice onions and place into a bowl. In a saucepan add 1 tablespoon of corn oil bring up to med-high heat. Place onion in pan and add sugar right away and stir. Pour in vinegar and mix and place into a bowl and wrap. Sit aside for 2 hours before using. String out vinegar and use the onions for your dish.