Saturday, 10 March 2012

Juici or Tastee, that's the question?


Sadly we are departing from our Caribbean island home this morning. The three weeks gave me time to gather my thoughts and relax. I was able to start this project, which has been for years rattling around in my head. I also arranged my boards on "Pinterest" between, beach walking, ocean bobbing, reading and enjoying time with Wee Bear. We are missing our boy's, Moose and Bandit, so, it's time to go home...

Patties are to Jamaica what pizza is to Italy, the hamburger is to the US and wine is to the French.

Patties are quick, convenient, inexpensive and they give you nourishment you need for the day....so the Jamaican's say! It is meat, vegetable, chicken, cheese or seafood inside a yummy pastry, sort of looks like a turnover.

Juici patty or Tastee? These are two competing fast food chain restaurants in Jamaica. Here, there is much debate over which is best. Most of our friends here, love Juici patty, but, Delroy (our driver here) loves the Tastee patty. I argued with him, that Juici was better, but, there is no convincing him! I think he likes Tastee, because Tastee is now only available in Kingston, sort of the "grass is greener, on the other side of the fence" theory. Juici is available all over the island and I highly recommend if you come to the island, try one, with a Red Stripe or a non alcoholic Ting.

Here is a island recipe, for:

 "Jamaican Patty"                                                            

For the pastry:
4 c. flour
2 tsp. ground turmeric
1 tsp. salt
1 c. butter, softened
3 T. cold water

1) Sift the flour, turmeric and salt into a bowl
2) Add the butter and mix well with fingers until the mixture resembles breadcrumbs.
3) Mix in enough water to form dough
4) wrap in plastic and refrigerate for 2 hours

For the filling:

2 T. canola oil
1 large onion, chopped
2 cloves of garlic, finely chopped
2 fresh hot peppers, deseeded and finely chopped (use your rubber gloves)
1 sprig thyme, finely chopped
4 sprigs fresh chives, finely chopped
4 large tomatoes, peeled and chopped
3/4 lb. prime ground beef, chicken, fish or seafood
1/4 tsp. fresh ground turmeric
1/4 tsp. fresh ginger
1/4 tsp. ground fresh cumin
1 tsp. all spice (pimento)
1/2 tsp. ground cardamon
Salt and pepper to taste
1/2 c. water or stock 
1 T. brown rum

For the filling:

1) Heat oil in a large saucepan. Fry the onion, garlic, hot pepper, thyme, chives, parsley and tomato until soft.
2) Add the meat and all the other spices. Season to taste with salt and pepper.
3) Add the water or stock and cook over medium heat for 25 minutes, until all the liquid has evaporated and the meat is nice and thick.
4) Add the rum just before removing pot from the stove. Let cool.

Glaze and make the Patties:

2 egg yolks, well beaten

1) preheat oven to 400 F degrees
2) Roll out the pastry and cut into circles 7 to 12 inches in diameter, using a saucer.
3) place two T. of the mixture on one side of the circle, fold the other half over so the edges meet, and crimp together with a fork until well sealed.
4) Place the patties on a baking sheet lined with parchment paper or a Silpat (or well oiled pan)
5) Brush the tops with the egg mixture.
6) Bake in center of the oven for approximately 30 minutes until golden brown.
7) Serve piping hot....................YUMMY!

Makes 12 to 18 patties


*If you like a milder version use a milder pepper, follow my tips on my "Some like it HOT" blog, yesterday.

Goodbye to my paradise Caribbean home, see you next year!




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