Edit Post ‹ Evalena’s Scandiribbean Kitchen — WordPress
In Sweden we have a dish called Sailor’s Beef. It’s basically cheap pieces of meat cooked in light beer with onions and potatoes. Here’s my Scandiribbean version of the same dish – very tasty if I may say so myself… =)
- 2kg oxtail
- 4 onions
- 500g haricot beans
- 1l Guinness
- 2-4 Scotch bonnet peppers (or a healthy measure of pepper sauce)
- 1tbsp salt
- 4 Maggi cubes
Place all of the above ingredients into a casserole dish and bake for 6-8 hours in an oven pre-heated to 140C/gas mark 1. Alternatively, cook it in a slow cooker.
For the hard food:
- 8 slices of yam, peeled
- 8 slices cassava, peeled
- 2 slice plantain, peeled
- 8 handfuls okra
- 2 maggi cubes
Boil the yam, plantain and cassava for 20-25 minutes. Top and tail the okra and steam them for 5 minutes and serve together with the casserole.
Lamb is something it’s taken me years to get used to. When you get good lamb it’s gorgeous, but very often you end up with something that tastes like an old sock. Make sure to get your meat from a good butcher and you should be ok.
- 2.5kg boned leg of lamb or lamb cutlets
- 3 tbsp Jerk Seasoning
- 1 tsp salt
- 1 head unpeeled garlic
- 175g guava or red currant jelly
- 3 tbsp white wine vinegar
- 1tsp chopped parsley
- 1tsp chopped cilantro
- Rub salt and jerk seasoning into the lamb thoroughly.
- Cover and marinate in fridge overnight.
- Preheat oven to 180C.
- Roll up and tie the leg of lamb in three places to secure.
- Roast for 45minutes (medium rare). If using cutlets grill for 8-10minutes on both sides.
- Roast the head of garlic for about 45minutes.
- Crush the soft inside of garlic cloves into a saucepan.
- Add all the other ingredients for the sauce and stir.
- Bring to the boil, making sure the guava jelly has melted completely.
- Simmer and allow to reduce by half.
- Allow the lamb to rest for 10minutes before carving.
- Slice the lamb and glaze with the warm sauce.
When I met John I had never even tasted corned beef as I was convinced it was cat food… =) My man, however, is of the opinion that unless you’ve tasted it you’re not allowed to diss it, so he made me this dish one day and I loved it!
It is simple and cheap and can be eaten as it is with a bit of bread, or together with pasta, rice or veggies. You can also substitute the corned beef for tinned fish if you’re not in a beefy mood.
- 1 tin corned beef
- 1 onion
- 3 tomatoes
- some (fresh) thyme
- 1 tbsp oil (not olive!)
- Maggi liquid seasoning
- hot pepper sauce
- salt and pepper to taste
- Chop the onions, tomatoes and thyme
- Put oil in a skillet and saute the veggies
- Add corned beef and allow to boil with sauteed veggies
- Add liquid seasoning, pepper sauce, salt and pepper to taste
- Allow to simmer for 5-10 mins so that the flavours get a chance to mix and mingle
This is simple to make and so cheap you can feed the whole family for less than a fiver even if you have to make a double. For a single person this is food for 2-3 meals, so works a treat for the budget. Personally I count it as comfort food and I always have a couple of tins of corned beef in the cupboard these days.
A Jamaican pattie is a golden yellow pastry with various fillings. Although the name suggests it’s Jamaican, it’s eaten in other parts of the Caribbean too. The traditional filling is ground beef, fillings can include chicken, veggies, shrimp, lobster, fish, soy, ackee etc.
Patties can be eaten as a whole meal, as a snack or as bite size finger food at parties.
- pastry (buy ready made or make your own – if making your own add 1tsp of ground turmeric for the golden colour
- 300g minced beef
- 1tbsp Jerk marinade or seasoning
- 1 onion
- 1-2 cloves of garlic
- 1-2 tomatoes
- 2tbsp breadcrumbs
- 1tsp pepper sauce
- salt, pepper and tumeric powder
- extra peppersauce if you want it hot(ter)
- 1 egg
- Chop and dice all veggies
- Mix all filling ingredients and saute in a little vegetable oil until cooked.
- Set aside and let cool.
- Beat the egg in a cup and set aside.
- Roll out pastry and cut out circles roughly 15cm/6in in diameter.
- Place a small amount of filling in the middle.
- Paint edges with egg.
- Fold pastry over filling and press edges together with a fork.
- Place patties on a baking sheet and bake at 190* for 20-30mins until golden brown
Rotis are little breads that you fill with pretty much anything you can think of. I’ve tried them with chicken, shrimps, beef, goat and veggies. Chicken with beans is my personal favourite.
Oh, and btw… It’s not half as complicated to make as the directions might lead you to believe!
- 8oz wholemeal flour
- 1 tbsp cornmeal
- 1 tsp baking powder
- 1½ ozs unsalted (soy) margarine
- cold water
- vegetable oil
- Sift flour, cornmeal and baking powder into a bowl
- Rub in the (soy) margarine.
- Add the cold water, a tablespoon at a time to bind the dough. Knead until smooth and non-sticky.
- Cover the dough and leave in a warm place for half an hour.
- Knead again for 3–4 minutes and divide into four equal portions.
- On a floured surface roll out the portions into thin rounds.
- Lightly brush each one with a little vegetable oil, roll all of them out into a ball again and leave to rest, covered, for 15 minutes.
- Roll out again into thin 8-inch circles.
- Heat a heavy frying pay.
- Brush one side of the roti with vegetable oil and cook for 1 minute.
- Coat the other side with oil, turn it over and cook for another minute.
- Repeat this process turning the roti frequently until brown.
- Wrap in a towel to keep warn until the other roti are cooked.
- Cut a pocket in the rotis and fill them with something you like.