nobleheart: Sent you a Recipe for Steak & Kindney Pie ...hope you lie it :)

nobleheart: ��
Jamaican Beef Patties
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Ingredients Used
Pastry:
Use frozen puff pastry or shortcrust. If making fresh pastry, add 1tsp. of ground tumeric or annatto to give it the traditional yellow colour.
Filling:
300g/10 ozs. Minced beef or chickem
1 tsp. Walkerswood Jerk Marinade or 1/2tsp Walkerswood Traditional Jerk Seasoning
1 Onion, finely diced
1 clove Garlic, minced
1-2 tomatoes, finely diced
2 tsp. Breadcrumbs
1 tsp. Walkerswood One Stop Sauce
A few pinches of annatto or tumeric powder, salt and pepper to taste and a dash of Walkerswood Firestick Pepper Sauce for more heat (optional).
DirectionsMix all filling ingredients and saute in a little oil until cooked. Set aside and let cool. Lightly beat one raw egg in a cup and set aside. Defrost pastry, roll out, and cut out circles - about 15cm/6in in diameter. Place a small amount of filling in the middle. Paint edges with egg. Fold pastry over filling and press edges of pastry together with a fork.Cooking InstructionsPlace patties on a baking sheet and bake in a pre-heated oven at 190 degrees C / 375 degrees F for 20-30 minutes until golden brown.ServesMakes 6 patties�

nobleheart: CaribSeek | CaribSeek Recipes | Jamaica Recipes
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��Jamaican Recipe
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Sugar and Spice & Everything Irie: Savoring Jamaica's Flavors
Veda Nugent and
Marrett Green
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Curry Goat
by Veda Nugent and Marrett Green
In the past, this dish was prepared only for grand celebrations and weddings, but as people became more health-conscious they began serving it more frequently. Goat meat is one of the healthier meats because it is so low in fat.
Yield: 4 to 5 servings
Preparation & Cooking Time: 1 to 1� hours (not including marinating)
Ingredients:
3 pounds / 1.5 kg goat, cut into 1-inch / 2.5-cm cubes
1 lime
1 large onion, sliced
6 cloves garlic, finely chopped (about 3 tablespoons / 45 mL)
2 teaspoons / 10 mL salt
1 teaspoon / 5 mL black pepper
1 teaspoon / 5 mL thyme leaves
� teaspoon / 1 mL finely chopped Scotch bonnet pepper
2 tablespoons / 25 mL canola or vegetable oil
1 teaspoon / 5 mL sugar
5 green onions, chopped (about 1 cup / 250 mL)
2 teaspoons / 10 mL curry powder
2 potatoes, peeled and cut into �-inch / 1-cm cubes
Method:
Squeeze the lime juice over the goat; let it sit for a couple of minutes and then rinse with cold water. Drain off excess water. Place the goat in a sealable container and add the onion, garlic, salt, black pepper, thyme, and Scotch bonnet pepper. Wearing rubber gloves, rub the spices into the goat with your hands. Marinate, covered and refrigerated, for 1 to 2 hours.
In a large pot over medium heat, heat the oil and sugar, stirring until the sugar is brown. Add the goat with marinade, green onions, and curry; stir thoroughly. Cover the pot, reduce the heat to low, and simmer the goat slowly in its own juices, stirring occasionally, until the goat is nearly tender, about 30 minutes. If the meat is tough, pour � cup / 60 mL of water at a time down the sides of the pot, not directly onto the goat (or you will toughen the meat).
Add the potatoes and � cup / 60 mL water; stir thoroughly. Cover and simmer for 15 minutes or until the potatoes are cooked but not too soft. Crush some of the potatoes to thicken the sauce, if desired. If there is not enough sauce, add � cup / 60 mL water and simmer for another 5 to 10 minutes.
Serve with rice or roti and a salad.
More recipes by Veda Nugent and Marrett Green
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Recipe � Veda Nugent and Marrett Green 2001, 2002 - Copyright � CaribSeek 2002 - All Rights Reserved.
Web Published: October 30, 2002.