Jamaican Foodie: 05/2011

Jamaican Fruits- Limes

Norpro Stainless-Steel Citrus Juice Press

Jamaican Cornbeef

Here is a regular sized tin.

Here are the contents. Although we eat so much cornbeef ; its from Argentina or Brazil. But it is a great convenience food.

Here is my take on Cornbeef and Cabbage with Spaghetti. Lovely.

Ingredients

8 oz pack spaghetti
1 can Corn Beef
3 tablespoons Vegetable Oil
1 medium onion, chopped
1 small sweet pepper, chopped
1 small tomato, diced
1 teaspoon Black Pepper
1 lb cabbage, chopped
1 tablespoon ketchup

Directions

Boil pasta according to package directions.
In a large pot heat oil, add chopped onion, sweet pepper and diced tomato and saute for 2 minutes.
Add the Corned Beef, and cook for about 3 minutes until heated through.
Add cabbage and stir while cooking until cabbage is tender. Stir in ketchup and pepper. Serve over pasta.

Naseberries (Saphodilla)

This is the incredible naseberry. There are several varieties that range on size from a small tomato to an orange. My favorite way to have it is to wash (with a cloth to remove the dirt-like substance outside) and eat. I have found that it's flavor is rather mild and does not pair well with other foods. It does go well with amaretto liquer and other almond flavours

Naseberry Smoothie

½ cup milk
2 Tbsp sugar or honey
1/2 tsp almond essence
1 tsp amaretto liqueur (Optional)
½ cup naseberry pulp
4 cups ice
Place the ingredients in a blender and mix until smooth.

Otaheite Apples

Got these Otaheite Apples from the bakyard today. This is the thrird time that I am harvesting from that particular tree since this year . The first two times that the apples came they were sweet and very juicy. This time they are very sweet but not as juicy. I think I'm going to try to make a liquer (otaheite apple wine as we call it) and of course making some delicious dishes.

They can be stewed, cooking the skin separately to make a syrup which they add to the cooked fruit. Many people add the petals of the red-flowered hibiscus to make the product more colorful.The apples are often cooked with acid fruits to the benefit of both. They are sometimes made into sauce or preserves. The slightly unripe fruits are used for making jelly and pickles..
Both red and white table wines can be made from the apple. The fruits are picked as soon as they are fully colored (not allowed to fall) and immediately dipped in boiling water for one minute to destroy surface bacteria and fungi. The seeds are removed and, for red wine, the fruits are passed through a meat grinder and the resulting juice and pulp weighed. To this material, they add twice the amount of water and 1 1/2 lbs (680 g) of white sugar per gallon, and pour into sterilized barrels with the mouth covered soon with cheesecloth. Yeast is added and a coil inserted to maintain circulation of the water. The barrels are kept in the coolest place possible for 6 months to 1 year, then the wine is filtered. It will be of a pale-rose color so artificial color is added to give it a rich-red hue. In making white wine, the fruits are peeled, the only liquid is the fruit juice, and less sugar is used, only 1 1/4 lbs (565 g) per gallon, so as to limit alcohol formation over a fermenting period of 3 to 6 months.