Recipes

WELCOME! Orlando’s Home for Healthy Jamaican Food

Jamaican food is a very healthy alternative to the fast food stuff generally available because most Jamaican food is made without frying. And, Jamaican seasonings include healthy herbs and spices like fresh thyme, garlic, ginger, tomatoes, etc.

What is Healthy Jamaican Food?

This is a question that is often asked.

But, the healthy Jamaican food served at Mark’s Caribbean Cuisine is more. It uses the leanest meats, the freshest natural ingredients, and cooks most foods in a unique way that preserves all the flavor of authentic Jamaican food… but with the goodness of the best that mother nature has to offer.

Check out the video to take a look at all the tasty…and delicious food on our menu. Then call Mark’s Caribbean Cuisine to place your order NOW.
  
Mark’s Caribbean Cuisine Specializes in Authentic Jamaican Food Seasoned with Healthy Spices & Herbs, Served with High Fiber Peas, Fresh Greens & Vegetables, and Served with the Leanest Cuts of  Meat. Eat with a tall glass of Homemade GINGER Lemonade—made fresh daily and served with Caribbean Ease.(made to order upon your special request).
Call to Enjoy Our Healthy & Delicious Food! 407.699.8800

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Does anyone know how to make home made Jamaican patties?

Jamaican Beef Patties
Ingredients
Pastry:
2 cups flour
1/4 teaspoon salt
1/2 tablespoon curry powder
1/4 cup solid shortening
1/4 cup (1/2 stick) margarine
1/3 cup cold water

Meat filling:
2 tablespoon margarine
1 small white onion, finely chopped
1/4 teaspoon chopped Scotch bonnet pepper
1/2 pound lean ground beef
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon curry powder
1/2 teaspoon dried thyme
1/2 teaspoon ground allspice berries
1/4 cup breadcrumbs
1/4 cup beef or chicken stock
1 egg, beaten
1/4 cup water

Instructions
Prepare the pastry:
Sift the flour, curry powder and salt into a large bowl. Cut in the shortening and margarine until crumbly. Add the cold water to make a stiff dough. Lightly flour a wooden cutting board and roll out the dough until about 1/8-inch thick. Cut out 8-inch circles. Cover with wax paper or damp cloth until ready to use. You can place the dough in the refrigerator overnight. If you do refrigerate, remove the dough at least 15 minutes before using.

Prepare the filling:
In a heavy skillet, melt the margarine and saute the onion and Scotch bonnet pepper until they become limp. Add the ground beef, salt, pepper, curry powder and thyme and mix well. Brown the meat for about 10 minutes, stirring occasionally.

Add the breadcrumbs and stock and combine all the ingredients well. Cover the skillet and simmer for about 10 to 15 minutes, stirring occasionally. When all the liquids have been absorbed, the filling is ready. It should be moist but not watery. Remove the skillet from the stove and preheat oven to 400 degrees F.

Prepare the patties:
Uncover the dough circles and place 2 to 3 tablespoons of filling on half of each. Moisten the edges of the dough with water and fold the dough circle over the meat filling. Pinch the edges closed with a fork. Lightly brush the pastry with a mixture of the egg and water. Bake on a lightly greased baking sheet for 30 to 40 minutes or until the pastry are golden brown.

Yield: 10 patties

How do I make perfect Jamaican beef patties (not too complicated) please?

thanks trini-hai but could you let me know measurement of 1/4 cup please…and what is shortening i haven't seen this in uk, thanks.

PASTRY

2 cups Flour
1/4 teaspoon Salt
1/2 tablespoon curry powder
1/4 cup Solid shortening
1/4 cup (1/2 stick) margarine
1/3 cup Cold water

Sift the flour, curry powder and salt into a large bowl. Cut in the shortening and margarine until crumbly. Add the cold water to make a stiff dough. Lightly flour a wooden cutting board and roll out the dough until about 1/8-inch thick. Cut out 8-inch circles. Cover with wax paper or damp cloth until ready to use. You can place the dough in the refrigerator overnight. If you do refrigerate, remove the dough at least 15 minutes before using.

MEAT FILLING

2 tablespoon oil
1 Small white onion, Finely chopped
1/4 teaspoon Chopped Scotch Bonnet pepper
1/2 lb. Lean ground beef
1/2 teaspoon Salt
1/2 teaspoon Freshly ground black pepper
1/2 teaspoon Curry powder
1/2 teaspoon Dried thyme
1/4 cup Breadcrumbs
1/4 cup Beef or chicken stock
1 Egg, beaten
1/4 cup Water

In a heavy skillet, melt the margarine and sauté the onion and Scotch Bonnet Pepper until they become limp. Add the ground beef, salt, pepper, curry powder and thyme and mix well. Brown the meat for about 10 minutes, stirring occasionally.

Add the breadcrumbs and stock and combine all the ingredients well. Cover the skillet and simmer for about 10 to 15 minutes, stirring occasionally. When all the liquids have been absorbed, the filling is ready. It should be moist but not watery. Remove the skillet from the stove and preheat oven to 400 degrees F.

Uncover the dough circles and place 2 to 3 tablespoons of filling on half of each. Moisten the edges of the dough with water and fold the dough circle over the meat filling. Pinch the edges closed with a fork. Lightly brush the pastry with a mixture of the egg and water. Bake on a lightly greased baking sheet for 30 to 40 minutes or until the pastry are golden brown.

Serves: 10 Patties

I’m jamaican but not sure how to make jamaican patties please tell me how to make everything inside out?

here is a recipe and directions

INGREDIENTS FOR BEEF FILLING:

2 lbs ground beef
1/2 teaspoon Accent
8 sprigs of thyme
2 ozs escallion
2 small hot peppers
1 teaspoon paprika
half a loaf french bread
1 teaspoon salt

METHOD:

Grind escallion and hot peppers in a mincing mill.
Add to ground beef with salt.
Place meat in a saucepan making a well in the center into which place 4 sprigs of thyme.
Cook without adding any water or fat until meat has lost its broth and only certain amount of oil remains.
Pour off excess oil and add this to the paprika to be used later on, strained for coloring meat.
While meat is being cooked, pour sufficient cold water over bread in a saucepan to cover and soak for a few minutes, then squeeze dry, saving water.
Pass bread through mincing mill and return the ground bread water with 4 sprigs of thyme and cook until bread is dry.
Combine meat and cooked bread.
Add color, paprika in sufficient quantity to color the meat to taste.
Cook together for a further 20 mins.
Add Accent . Remove from fire. Cool for filling pastry circles.
INGREDIENTS FOR PASTRY:
11 ozs suet (beef fat or shortening)
4 cups flour
1 level teaspoon salt
2/3 cup iced water

METHOD:

Trim all skin and fatty membrane from suet and set overnight in freezer.
Next day, with a very sharp knife shave suet as finely as possible.
Combine salt and flour, then work in suet as you would shortening in plain pastry, cutting it in with two knives.
Add iced water in sufficient amount to have a dough which can be rolled out.
Form into a ball and with a rolling pin, pat gently, turning the dough over once or twice in order to have it all properly held together.
Set overnight wrapped in wax paper in freezer.
Next day, pull off enough dough (after defrosting) to roll into a circle the size of a breakfast saucer.
Dip dough in flour before rolling.
Roll quite thin and cut in a circle. (use saucer for help) In the center of each circle place a spoonful of meat, fold dough over to form a crescent shape seal edges with egg white or by crimping the edge and folding dough slightly under.
Do not prick the pastry.
Bake on ungreased tin sheet in a hot oven for about 35 mins.
This recipe will make about 3 dozen regular patties. if cocktail patties are needed, use a smaller cutter than a saucer.
Serving 3 dozen regular size patties.Try different fillings for experiment

What is a good sauce for Jamaican meat patties?

The last time I made them they were delicious and spicy enough but seemed very dry. What can I serve with them that won’t make them spicier but will relieve the dryness?

Venezuelan Guasacaca (served with meat, chicken or any type of empanada or patty)

1/2 cucumber
1/2 onion
1/2 red bell pepper
1 cup of cilantro (if you dont like cilantro you can sub with parsley)
1/2 green pepper
2 cloves of garlic
1/2 cup of olive oil
pich of cummim
1/4 cup of any vinegar.
Salt to taste

Put everything in blender and puree until well pureed.

Put into two different salsa bowls so you can add half a bottle of tobasco sauce to a salsa bowl and voila, you have the spicy version as well.

Let me know if you liked it if you decide to go for it.

NOTE TO DAVID: I always miss the salsa everytime I eat jamaican patties. Eventhough, they dont use salsa, they do need it. In caribbean food we always have to have some sort of salsa to go with our empanadas. Empandas are the same as patties and they do need a salsa. KETCHUP IS NOT AN OPTION.