This is the easiest way of doing Jamaican Style Brown Stew Fish that I know. All thanks to the Spur Tree brand of seasonings on the market. With the other recipes in which I have used these seasoning sauces, this one requires nothing added to it at all. The secret however is the overnight marinating of the fish fillets with the seasoning sauces.
1 lb firm fish filet (Snapper would be best but I used Orange Roughy)
2 tablespoons Spur Tree Jerk Sauce
2 tablespoons Spur Tree Brown Stew Seasoning
Directions
Cut each filet in half. Mix in an oven proof baking dish with the seasoning sauces. Make sure there is enough sauce mixture to coat and cover the fillets. Rub the sauces all over, cover and marinate in the fridge overnight.
Bake in a 400 degree Fahrenheit oven for about 15-20 minutes until the fish flakes easily. Eat with white rice or roasted plantain (or both).
Friday 5 April 2019
Tuesday 2 April 2019
Easy Slow Cooker Jamaican Brown Stew Chicken
With the addition of some new seasoning sauces on the market by Spur Tree manufacturing, making Jamaican homestyle dishes have become a lot easier. These sauces, available in most Jamaican stores and ethnic markets, are so well-balanced for flavor that the addition of more spices is not at all necessary. This is an easy recipe for Jamaican Brown Stew or Fricassee Chicken. It uses 2 types of Spur Tree sauces and a few additional ingredients. Once in the slow cooker, you can relax and come back to a cooked meal 4-6 hours later.
2 lbs
Chicken meat (thighs are best)
1/4 cup Spur
Tree Brown Stew Seasoning
¼ cup Spur
Tree Jerk Seasoning (make sure to remove any bits of thyme stems you see in the seasoning)
2
tablespoons oil
1 10 ozs can
diced tomatoes and chilis
1 medium
yellow onion, cut into large pieces
½ cup
Chicken Broth
1 tablespoon
tomato paste
1. Marinate
the chicken pieces overnight, in the fridge, with the Spur Tree seasoning
sauces.
2. Place
the marinated chicken and the onions in separate baking dishes and mix in 1
tablespoon oil into each of them. Bake both at 400 degrees Fahrenheit, the
onions for about 20 minutes, the chicken for about 40 minutes. Remove from
oven.
3. Puree
the onion to a paste.
4. Mix
all ingredients in an 8-quart slow cooker i.e chicken pieces, tinned tomatoes,
pureed onions, tomato paste, and chicken broth. Place a Scotch Bonnet pepper on
top, if desired, and cook for 4-6 hours on high. Thicken gravy if needed with a
little cornstarch mixed with water.
Thursday 28 March 2019
Easy Slow Cooker Jamaican Stew Beef
I like to do things the easy way and was very happy when I recently discovered this trio of Jamaican seasonings by Spur Tree that would allow me to make my favorite Jamaican dishes with minimum effort. More importantly is the fact that the sauces are so perfectly balanced, that they really do not need much done to them to make them better. I still like to add my own personal touch to them so that the flavor I end of with, reminds me of my own family type cooking. Just to be clear, I have not received any monetary reimbursement from the company. I just happen to like their seasonings!
With this in mind, I decided to use the Oxtail seasoning sauce to make stew beef (same beef but just a different part of the cow). This recipe is a result of that need. Yes, it does take some preparation but once all the ingredients are put in the slow cooker, the rest of the day is yours to enjoy. The best part is that at the end of the day you will end up with a hearty stew with the taste of home. I plan to experiment using these seasonings to develop more recipes as well as explore the other seasonings that the company markets. Be sure to search the marinade for pieces of Thyme stems, just like you would if your were using Thyme in your own seasoning!
3 lbs stew
meat cut into chunks (choose a mixture with a few fatty pieces)
2 tablespoon
oil
6 fluid ozs (3/4 cup)
Spur Tree Oxtail Seasoning (make sure to remove any pieces of Thyme stems you may find)
3 large
carrots, peeled and cut into large pieces
3 stalks of
celery OR 3 Chayote (Cho-Cho, Christophene) Squash, peeled and cut into chunks
1 medium
sized onion
1 small tin (10ozs)
diced tomato and chilis
1 small tin (140zs)
Swanson beef broth
1 medium tin
large butter or broad beans
1 Scotch
Bonnet Chili (optional)
1. Marinate
the beef with the Oxtail Seasoning sauce in the fridge overnight. As you would
if you were using fresh thyme in the seasoning, search carefully to find and
remove any pieces of Thyme stem from the marinade.
2. Mix
the meat with 1 tablespoon oil and place in an oven proof baking dish
3. Peel
and cut the onion into large chunks. Mix with 1 tablespoon oil
4. Bake
the beef and the onion pieces in separate baking dishes at 400 degrees
Fahrenheit until the beef is browned and the onions appear wilted. Stir the
meat a couple of times so that all sides can be browned. Much
of the water from the meat will evaporate at the high temperature. Remove from oven. The
idea is to sear the meat and brown the marinade in the oil since that is the
“carrier” for the flavor.
5. Place
the carrots, celery or Chayote squash in the bottom of an 8 quart slow cooker.
Add the tinned tomatoes, the oven baked beef chunks with any remaining liquid.
Puree the onion pieces to a paste and add to the mixture. Add the tin of beef
broth, mix everything together in the slow cooker, and put the scotch bonnet pepper on top.
6. Cover
and cook at high for about 4-6 hours. Add the tinned butter beans an hour before
finishing. Thicken the gravy either by adding flour dumpling spinners, and
cooking till they are done or use 2 teaspoons cornstarch mixed with a little
water to do the same thing.
Tuesday 19 March 2019
Date Oat Bran and Flax Breakfast Muffins
I like dates, oats, oat bran and flax meal so decided to roll them all into a breakfast muffin. I could not find any recipe on the Internet that offered me the option to use all the ingredients, so I made my own recipe! These are very moist (almost wet because of the juicy dates), sweet with a hint of Cardamom which goes well with dates. They will need the full 25 minutes in the oven at 375 degrees Fahrenheit.
1/2 cup sliced
Medjool dates
½ cup dried
cranberries
3/4 cup boiling
water
¾ cup oat bran
¾ cup flax meal
3/4 cup all-purpose
flour
1/2 cup Old Fashioned
Rolled Oats
1 teaspoon baking
soda
1 teaspoon
baking powder
1 teaspoon salt
Juice of 1
Lemon
1/2 teaspoon of
Ground Cardamom
½ teaspoon
Allspice
½ cup brown
sugar lightly packed
1 egg beaten
1/3 cup
vegetable oil
1/2 cup half
and half
½ cup no fat plain
Greek style unsweetened yogurt
- Preheat the oven to 375℉ . Position rack to middle.
- Paper line 12 muffin cups.
- Combine the dates, cranberries and boiling water in a small bowl. Let the dried fruit soften and plump up. Set mixture aside to cool. When cool, puree about half of the dates and cranberries to a paste then add back to the liquid mixture.
- In a large mixing bowl, combine oats, oat bran, flax meal, flour, baking soda, spices, baking powder, salt and brown sugar. Whisk together. Set aside.
- In a small bowl, whisk together egg, oil, yogurt and half and half. When it has thickened slightly and got a bit paler in color, add the lemon juice and the date mixture.
- Add the dry ingredients (including the date/cranberry mixture) to the liquid ingredients. Stir with wooden spoon until just moistened.
- Fill muffin liners 3/4 full.
- Bake for 20-25 minutes or until a tester inserted comes out clean.
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