RECIPES
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Ingredients 60g Fresh Ramen Noodles To season Oxtail 2kg Oxtails 3 Garlic Cloves 1 red Onion Rosemary Thyme 2tbsp Jamaica Valley Dark Soy Sauce 3tbsp Jamaica Valley Oxtail Meat Seasoning 3tbsp Jamaica Valley All purpose To cook Oxtail 1tbsp Jamaica Valley Brown Sugar 4tbsp Cooking oil 5 litres warm water to soften To make Beef Broth 4kg Beef bones 2tbsp Olive oil Spring onions 2 garlic cloves 1tbsp Ginger 3L Water 1 Bay Leave 1tsp Jamaica Valley Pimento (whole) To Make sauce for Ramen 2 Garlic Cloves 2 Tsp Ginger 2tbsp Jamaica Valley Dark Soy Sauce 2Tbsp Jamaica Valley Sweet Soy Sauce Garnish Plantain Scotch Bonnet pepper Pop Choy Egg Spring onion Cooking time 3 Hours Servings size 6 People
INGREDIENTS 220g Salted Cod Fish 400g All purpose /Plain flour 100g Self Raising Flour (Alternatively use 500g All purpose flour and 2 tsp Baking powder - Self raising flour will not be necessary) 2tbsp Jamaican Valley Vegan seasoning 1tsp Jamaica Valley whole pimento (crushed) 1/2 tbsp Cracked black pepper 1tbsp Smoked Paprika 1tbsp Jamaica Valley Curry Powder 1/2 Scotch bonnet pepper chopped fine 50g each Red, Yellow & Orange Bell/Sweet pepper (diced) 2 small spring onions sliced thinly 700ml Cold water 400ml Cooking oil DIRECTIONS 1. Place Saltfish in a pan and add water. Bring to the boil and throw if the salt water. Repeat this process. 2. Debone the Saltfish and flake it into small flakes.. Be sure to remove the rubbery skin of the Saltfish. Set aside in a bowl. 3. Into a bowl add all purpose flour and self raising flour. Mix well. 4. To the flour mixture add Jamaica Valley Vegetable vegan seasoning, Cracked pepper, Jamaica Valley whole pimento (crushed), Smoked paprika, Jamaica Valley Curry Powder. Mix into flour 5. To the mix add the bell peppers. Scotch bonnet, spring onions & the flakes of salted cod fish. 6. Add 700ml of water 200ml at a time. Mix then slowly add more water until you get a consistency a bit thicker than buttermilk pancake mix, but still able to pour. (can’t think of a better way to describe. However if you follow the measurements you should reach the right consistency) 7. Once you have the mixture. Set aside and heat cooking oil in a good non stick frying pan. 8. Once oil is heated, turn to a medium heat & use a tablespoon to start scooping in mixture to make fritters roughly 3.5 inches in diameter. You will need at least 2 generous scoops for each fritter. 9. Fry the fritters on each side for roughly 4 minutes or until the bottom is firm and able to flip. BE VERY CAREFUL WHEN FLIPPING. REMEMBER THE OIL IS HOT! Fritters can be served alone as a snack. Or can be a side to Ackee, Callaloo, Mackerel or just about any of your favourite dishes. For a vegan version simple leave out Saltfish or use heart of palms to replace the Saltfish.
Ingredients 3 Bell peppers 1/2 tin tomatoes 2 scotch bonnet peppers 10g ginger 5 onions 4 cups rice 105g tomatoe purée 2 cups stock 1/4 cup palm oil or vegetable oil 1.5 tsp Salt 2 tbsp Jamaican Valley All Purpose 2 Tbsp Jamaica Valley Chicken seasoning 1 Tbsp Jamaica Valley Curry Powder 4 chicken seasoning cubes 3 Bay leaves 1tbsp Dry thyme
Potato Puddin' INGREDIENTS: 1kg Jamaican Sweet Potatoes - Weigh after peeling 450g Yellow Yam weigh after peeling 300g coco Weigh after peeling ***Optional 400g coconut *** 2.5 tins Jamaica Valley coconut milk 1tsp Jamaica Valley Browning 1/2 - 1 cup water 2tbsp White rum 1tbsp Red label wine 2.5 Jamaica Valley Vanilla Essence 600g Jamaica Valley Brown Sugar Dry Ingredients: 240g All purpose Flour 125g fine cornmeal 2 tsps Salt 1 1/2 tsp freshly grated nutmeg 1 1/2 tsp cinnamon Pinch of ground cloves Pinch of allspice 1 1/2 tbsp Melted Butter 150g raisins dust with flour and you can used soaked raisins also. Soft top 1 tin coconut milk or whole milk 5 Tbsps Jamaica Valley brown sugar Salt as desired ½ tsp cinnamon Pinch of nutmeg 1 tsp Jamaica Valley Vanilla 1tsp Rose water
Rice & Peas INGREDIENTS: 200g Dry Red Kidney Beans 3g Jamaica Valley whole pimento crushed 4 Garlic cloves 1 Scotch bonnet 3.1L water 1/2 can Jamaica Valley coconut milk 1 small onion Thyme Spring onion 600g Basmati Rice 20g Butter DIRECTIONS 1. Wash the Kidney Beans 2. To a large saucepan/Dutch pot Add 1.5L of water, scotch bonnet whole, Garlic & Jamaica Valley whole pimento, crushed. 3. Add to stove and turn the heat to medium. Place lid of saucepan and leave for 1 hour. 4. Remove lid and add 1L of cold water. Replace lid and cook for a further 1 hour. 5. Remove lid check peas. They should be cooked with a slight firmness. 6. Add 1/2 Can (200ml) of Jamaica Valley Coconut Milk, 600ml Room temperature water, Onion, thyme & Spring onion. Replace lid and cooking further for 20 minutes. 7. Wash 600g White Long Grain Basmati Rice (If you use any other rice the ratios will be different). 8. Remove lid from pot and add washed rice. Add butter mix in very well. Turn heat to low. Replace lid and steam for 35 minutes. 9. Remove the lid. Rice should be Shelly and cooked through. 10. Do not panic if slight uncooked. Just add 50ml boiled, hot water, replace the lid and leave to steam for further 10 minutes. If you follow this recipe throughly you will not have to do this step. This will serve 6- 8 people
Making your own sweet chilli sauce means you can tailor the heat to your own preferences. Use more or less Scotch Bonnet pepper and remove the seeds or leave them in if you like it hot. Keep in an airtight jar in the fridge for up to three weeks. 3 long red chillies 1/2 Scotch bonnet pepper with seeds 5 garlic cloves 500ml water 100g Jamaica Valley Brown Sugar 15ml Jamaica Valley Distilled white vinegar 15g Jamaica Valley fish seafood seasoning 4g salt 5g cornstarch mixed with 5g water Directions Place chillies, pepper and garlic in a food processor and pulse until roughly chopped. In a large saucepan over medium-high heat, combine the water, sugar, vinegar, fish seasoning and salt. Add the chilli and garlic mixture and simmer until sugar dissolves. Then turn heat down and simmer for 5 minutes to let the flavours develop. Whisk in the corn starch mixture and gently simmer for another minute. Allow to cool, then store in a glass jar in the refrigerator for up to 3 weeks.