Sweet Potato Bun

Apr 15, 2012 by

I had to share this recipe. It tastes too good to keep to myself. I will also say that this is the last bun recipe I will post until next Easter. Seriously.

However, I will not classify this bun as an Easter Bun even though I found it in The Gleaner’s Easter Cookbook 2012 (Page 26). No, not this bun. This bun can be prepared at any time throughout the year. There are many recipes in the cookbook that I will be trying very soon. I have the best Dad. He mailed me the booklet so that I could have a resource for my posts. He knows how much I like to flip though pages. Isn’t he great? I’m sure you guys remember one of my most favourite things is sending and receiving mail. My dad put a really big smile on my face! Thank you Dad!

The first time I made this bun, and it was a hot mess. I’m not a baker so I had no idea what I did wrong. The batter was thin and after baking it for more than the suggested time, it still came out like a pudding. My husband described the texture of the outside of the bun felt like leather. I was so disappointed because the flavour was quite pleasant but the texture was not good at all. This was my very first baking flop. I decided to look through the ingredients again and compare with all the other bun recipes. I realized that there was probably too much liquid and not enough flour. I made some changes to the original recipe and got it right! Success!!! This is the bun that I will be making next year! I only used raisins and there’s no mixed peel to pick out.

The only way I’ll be making this bun again this year, is if someone specifically asks me to make it or places an order ($$).

 

Sweet Potato Bun

 

 

5.0 from 1 reviews
Sweet Potato Bun
 
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A Jamaican style bun, good for any time of the year
Author:
Recipe type: Dessert, Snack
Serves: 8-10
Ingredients
  • 1 Cup Dragon Stout (or any stout available)
  • 1 Cup Brown Sugar
  • 2 Tbsp Molasses
  • 2 Tsp All Spice
  • 2 Tbsp Butter, melted
  • 1 Large Egg
  • 3 Cups All Purpose Flour, Unbleached
  • 2 Tsp Baking Powder
  • 1 Cup Pureed Sweet Potato (I used 2 Sweet Potatoes)
  • 1 Cup Raisins
  • 1 Tbsp Butter
  • 1 Tbsp Honey
  • Parchment paper and cookings spray
Instructions
  1. Pre-heat the oven to 350F
  2. Grease a standard loaf pan using cooking spray. Line with parchment paper then spray again
  3. Peel sweet potatoes then dice into 1 inch cubes
  4. Add to boiling water and cook until soft when pierced with a knife - about 15 minutes or so
  5. Strain to remove excess water
  6. Puree sweet potato chunks in a blender and measure a cup for the batter
  7. Allow to cool
  8. In a saucepan, add stout, sugar, molasses and all spice
  9. Over a low heat, stir just until the sugar has dissolved. Do not bring to a boil
  10. In a small bowl, whisk egg then add it to the stout mixture along with the butter. Whisk to combine
  11. In a medium bowl, add flour and baking powder. Whisk to combine
  12. Gradually add the stout liquid to the flour, mixing well to incorporate
  13. Stir in the sweet potato puree
  14. Fold in the raisins
  15. Pour into prepared loaf pan
  16. Bake for 45 minutes or until a knife inserted comes out clean
  17. In a small ramekin, combine butter and honey. Brush over the bun when cooled.
  18. Slice and serve with cheese and/or butter
Notes
This recipe is adapted from "Sweet Potato Easter Bun" from the Gleaner's Easter Cookbook 2012, Page 26 http://go-jamaica.com/easter2012/cookbook/index.php

 

I was watching the consistency so closely the second time around.

 

Stout Batter

 

I like the contrast in colours here.

 

Add the sweet potato puree

 

In go the raisins. The batter at this point is fairly firm and has a thick consistency. Exactly what I want.

 

Raisins added to batter

 

Ready for the oven!

 

Sweet Potato Bun Batter

 

Fresh out  the oven, looking good, smelling great and not feeling like leather on the outside 🙂

 

Sweet Potato Bun out the oven

 

Checking for the consistency – looks perfect. And then I realized I had cut my bun before I glazed it.  So anxious!

 

Sweet Potato Bun, Sliced

 

Now this is more like it!

 

Sweet Potato Bun, glazed, sliced

 

This bun was so nice, I had to double up on the cheese. It was moist and dense, as it should be. I think that’s totally acceptable since I’m not having this bun again until next year.

 

Sweet Potato Bun with Tastee Cheese

 

I feel great about this bun. Have you had any baking triumphs? I’d love to hear about it.

Have a wonderful Sunday and an awesome week!

~Lyn

 

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Ackee & Saltfish

Apr 10, 2012 by

Ackee, oh Ackee. Ackee is Jamaica’s national fruit. Ackee paired with Saltfish (Salted Codfish) is Jamaica’s National Dish. This is a dish that is near and dear to my heart, as my Mother always prepared it for my family on the weekend. She makes it so very well. I remember having to “flake” the saltfish (not often, a few times perhaps) to remove the bones and to reduce them into smaller pieces the night before for easy preparation in the morning. I hated having to pick out the bones, but boy did I enjoy eating it! I was in the mood for traditional Jamaican fare so I gathered my ingredients to make Ackee and Saltfish served with fried Bammy and fried Plantains.

 

Ackee and Saltfish with Bammy and Plantain

 

5.0 from 3 reviews
Ackee & Saltfish
 
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Jamaica's National Dish, Suitable for Breakfast, Lunch or Dinner. It can be served with Fried Dumplings, Boiled Dumplings, Fried Bammy, Boiled Banana, Fried Plantains, Boiled Yam, Roast Yam or White Rice
Author:
Recipe type: Breakfast, Lunch, Dinner
Serves: 6
Ingredients
  • 2 Dozen Ackees (or 2 Tins of Ackee)
  • ½lb Salted Codfish
  • ¼ Cup Coconut Oil (or vegetable oil)
  • 1 Medium Tomato, chopped
  • 1 Red Sweet Pepper, chopped
  • 1 Green Sweet Pepper, chopped
  • 1 Onion chopped, or thinly sliced
  • Salt and Pepper
  • A few Pimento seeds (optional)
  • 1 Tsp All Purpose Seasoning (optional)
  • A pack of Bammy (8 small round Bammies)
  • 1 Ripe Plantain
  • 1 Cup Milk
  • 1 Tbsp Sugar
  • 2 Tbsp vegetable Oil
  • 1 Tbsp Butter
  • Oil for frying the plantain
Instructions
  1. Soak the saltfish overnight in a covered pot. In the morning, pour off the water. Add fresh water and bring to a boil. Taste the fish to ensure that most of the salt has been boiled off. If it is very salty, pour off the water, add fresh water and boil again. This should be enough. The saltfish should not be bland. Pour off water and allow to cool. Using your fingers, break the fish into small pieces while removing any present bones. Be careful, the bones can be very small. You should end up with a heaping cup full of flaked saltfish.
  2. If using canned ackees, drain liquid from the ackees and add to a pot of boiling water for about 2-3 minutes. Drain and set aside.
  3. If using fresh ackees, boil in salted water for about 15 minutes, or until ackees can be pierced with no resistance with a fork. Do not overcook. Drain and set aside
  4. In a large skillet or dutch oven, warm the oil over medium heat
  5. Add onion, tomatoes and sweet peppers. Sauté until softened about 5 minutes
  6. Add saltfish and stir to combine
  7. Add ackee to the pot
  8. Add salt and pepper
  9. Give a gentle stir so that you don't break up the ackee
  10. Cover and allow to simmer for about 15 minutes
  11. Gently stir to fully combine. Season with salt and pepper to taste
  12. For the bammies:Dissolve sugar in a cup of milk. Pour into a shallow dish. Place bammies into the milk and leave for about 5 minutes. Flip onto the other side. The bammy will absorb the milk.
  13. In a medium-hot skillet with oil, fry the soaked bammy in oil and butter until golden brown, about 8 minutes on each side
  14. Place on a paper towel to soak up oil from the bammy. Set aside
  15. Thinly slice the plantain on the diagonal. Fry each piece in hot oil until brown on both sides. Place on paper towel to absorb oil
  16. Serve and enjoy
Notes
Be careful not to overcook the ackee as it will get extremely soft and turn into mush If you do not have saltfish available, crispy bacon is a great substitute. Just fry and break into bits. A whole Scotch Bonnet pepper is an optional ingredient and would be added along with the ackee and allowed to simmer. Remove before serving, taking care not to pierce the pepper

 

 

Charlene, a friend and a Jamaican photographer, has allowed me to use her photograph of Ackee in the pods so I can share with you all. This is not something that you can see in North America. I grew up with an Ackee tree on my family property so I saw this often. Here in Canada (and in the United States), you buy Ackee from the tin. I’ve had it an it is not at all bad. It’s a great way to still have Ackee.

To see more of Charlene’s beautiful photography, please click on the photograph.
Fresh - Ackee

 

Soak the saltfish overnight, or at least for a few hours. I soaked mine overnight then started the boiling process in the morning to reduce the salt. The fish should still have a certain amount of salty taste to it, otherwise it won’t taste great and then you’ll have to add salt back to the dish. In this photograph, I have about a pound of saltfish but I only used half. I reserved the other half for another special recipe.

 

Boiled Saltfish (Salt Cod)

 

Lovely fresh ingredients (I didn’t end up using the scallion)

 

Sweet Peppers, Onion, Tomato, Scallion

 

 

The main ingredients:

 

 

Bammy is a thick version of a flatbread made from cassava. Bammies can be soaked in either milk or coconut milk. Then it can be baked or fried until browned and cooked through. It has a very light and delicate taste and can be enjoyed with a variety of meals. It’s great for soaking up gravy!

 

Bammies soaked in milk

 

Such an amazing aroma.

 

Vegetables in the pot

 

Ackee and Saltfish are cooked though, and ready to be served

 

Ackee and Saltfish

 

Ackee and Saltfish is likely to be served with fried dumplings. My Mom is an expert at making fried dumplings. I have yet to try my hand at that so Bammies are where it’s at until I  try the dumplings. This is generally a breakfast dish, but I have had it for dinner too, as I did here.

 

Ackee, Saltfish, Bammy, Plantains

 

 

I hope you enjoyed today’s post. I really like making traditional Jamaican dishes and sharing with everyone. I don’t generally prepare traditional meals but I’m willing to try every now and again.

Have a super week!

~Lyn

 

 

 

 

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Escoveitched Halibut

Apr 8, 2012 by

In continuing with the theme of Easter, I wanted to try a fish recipe that reminds me of  home but at the same time utilizing a fish that is familiar to most in the region where I live. Halibut is a really fresh, firm white fish that is rich in lean protein, Omega 3 Fatty Acids, B Vitamins and  Magnesium. Having said all that, I’m going to fry it! I don’t fry very often so I don’t feel bad at all. Moderation is key. In Jamaica, fried fish is one of my most favourite things to eat. This particular recipe includes a fried fish, covered with a vegetable/vinegar topping that rests over the fish for a few hours before the fish is served. I used Scotch Bonnet Pepper for the first time. I guess I’m getting really brave because I don’t tolerate “heat” very well!

I’m so glad I had my Mom to consult with on this recipe. I got the basic idea of the ingredients and then I put my little twist on it. Nothing major – it’s still Escoveitch 🙂 A friend of mine shared a very good tip with me about frying the fish- ensure the oil is very hot, and use very little flour on the fish. My fish was perfectly fried.

Escoveitched Halibut

 

 

Escoveitch or Escabeche is derived from Mediterranean origins and refers to fish (or some other white meat) being marinated in an acidic sauce or liquid prior to serving. In Jamaica, the vegetables are cooked down in a vinegar and water mixture and then poured over the fish, and allowed to marinate overnight or for a few hours. I could not wait for it to marinate so I ate my serving fresh from the pot and put the rest in the fridge for a more concentrated flavour.

 

Escoveitched Halibut
 
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A Jamaican dish that can be served for breakfast, lunch or dinner
Author:
Recipe type: Breakfast, Dinner, Lunch
Serves: 4
Ingredients
  • 4 Halibut Fillets
  • ¼ Cup Flour seasoned with salt and pepper
  • Oil for frying the fish {about ¼-inch deep}
  • 1 Lime to wash the fish
  • 4 Tbsp White Vinegar
  • 4 Tbsp Water
  • 4 Tbsp Vegetable Oil
  • 1 Tsp Sugar
  • Pinch of salt
  • 1 Carrot, julienned
  • 1 Sweet Green Pepper, julienned
  • ½ Zucchini, julienned
  • 1 Small Onion, thinly sliced
  • ½ Scotch bonnet pepper, thinly sliced
  • 6-8 Pimento Berries
Instructions
  1. Wash the fish with water and juice from the lime
  2. Pat dry with a paper towel. Dust with seasoned flour. Fry and set aside
  3. In a warm skillet, add oil
  4. Add Onion, Carrot, Sweet Pepper, Scotch Bonnet Pepper, Pimento.
  5. Stir to soften vegetables
  6. Add vinegar, salt and sugar
  7. Add zucchini and a little water
  8. Allow to cook for about 15 minutes until the vegetables are softened
  9. Pour over fried fish
  10. Allow to marinade for a few hours
  11. Serve at room temperature
Notes
Alternative way to cook Escoveitch: Bring a cup of water and a cup of vinegar to a boil. Add vegetables, pepper, salt, sugar and pimento and cook until softened. Pour over fried fish and allow to marinade overnight or a few hours The Scotch Bonnet pepper can be cut up or placed in whole then removed before pouring other the fish

 

This was the hardest part of the entire recipe. Slicing up all these veggies!!!

 

Vegetables for the Escoveitch

 

Washing fish in lime or lemon is very important. So I’ve been told. It helps to reduce the fishy smell, but I prefer fish that have a mild smell so I don’t usually wash with lime. I did for Escoveitch.

 

Lime and Halibut

 

Remember! Not too much flour…

 

Halibut in Seasoned Flour

 

I’m terrified of frying. Hot oil is no joke!

 

Halibut in oil

 

 

One side finished, no injuries so far 🙂

 

Halibut Golden Brown

 

Seriously, I could really get into frying stuff.

 

Fried Halibut

 

The colours were so vibrant and the smell was fantastic! You must believe!

 

Sweet Peppers, Carrot, Onion, Zucchini, Pimento, Scotch Bonnet Pepper

 

This dish is good for breakfast or dinner. It can be served with Fried Dumplings, Fried Breadfruit, or Fried Bammy!

 

Fried Halibut with Escoveitch Sauce

 

If you do make this dish, don’t be afraid to put more vinegar and water. This is my personal version that suits my palate and I get more of the vegetable flavour.  To get the real kick ~ use more vinegar and the whole scotch bonnet pepper. Leave it overnight.

 

I have a few more recipes like this to share then I have to make a date with my treadmill.

~Lyn

 

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Jamaican Easter Bun

Apr 5, 2012 by

I wanted to make something Jamaican for Easter. I couldn’t think of anything more appropriate than Bun and Cheese. It’s a Jamaican tradition! I’ll be cooking all this weekend so this is the first of interesting things to come. I remember as a child living in England, my parents made Easter Bun and it made our home smell so fragrant. I was super excited when my Mom found the recipe that she had used all those years ago. I’m using some of the ingredients for the first time with this recipe. I’m glad I now have things like Anise Seeds in my pantry for future recipes. And I would have never guessed that I would be cooking with Dragon Stout again so soon!

This Bun smelt good in a traditional way. I personally prefer my bun with just raisins and not the mixed peel. But I really wanted to make it as traditional as possible. After looking at a few other recipes, this particular recipe uses Anise Seeds which is not included in modern Bun recipes. I’m fine with that. That means my recipe is special.

In Jamaica, Bun is a big deal. It is generally available throughout the year. If you usually buy Bun at the store, and have not yet purchased some by now – you may very well have missed out. Good thing I have this here recipe for you to actually MAKE Bun 🙂 That way, you won’t miss out. 🙂

I was asking some friends and family about the origins of Jamaican Easter Bun… it’s a tradition that not too many people are familiar with. Thanks to my Bestie for sending me the info as to how Jamaican Bun came about. The British traditionally had Hot Crossed Buns on Good Friday. This same custom was brought to Jamaica and transformed into what we know today as Easter Bun. Jamaicans spiced it up!

“Jamaica’s version is made with molasses, while the buns from England were made with honey. In Jamaica, you eat the bun with cheese, a combination that has become ingrained in island culture. British custom has waned when it comes to eating hot cross buns as fasting food on Good Friday, but in Jamaica the practice is as prevalent as ever. Today the custom is seen as more Jamaican than British. And eating cheese is now a year-round practice, while the bun and cheese dish is prevalent primarily during the Easter holiday.” – An excerpt from an article found on Jamaicans.com

 

Bun & Cheese

 

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Jamaican Easter Bun

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour, 20 minutes

Yield: 10-12 slices

Ingredients

  • 1 ½ Cups Brown Sugar
  • 3 Cups Flour
  • 2 Tsp baking powder
  • 1 Cup Dragon Stout
  • 2 Tbsp melted butter
  • 1 Egg
  • 2 Tsp Anise seed, divided
  • 4 Tbsp molasses
  • ¼ Cup honey
  • 2 Tsp Allspice
  • 1 Cup mixed fruits and raisins
  • 1/4 Cup Sugar
  • 3 Tbsp Water

Instructions

  1. Dissolve sugar, butter, honey syrup and spices into Stout over medium heat
  2. In a large bowl, sift in flour then fold in fruits
  3. Beat egg then add to the flour mixture. Stir to combine
  4. Add Stout mixture to flour and half of Anise seeds
  5. Put in a greased pan lined with parchment paper
  6. Sprinkle rest of Anise seeds on top
  7. Bake at 350 F for 1 hour or until done
  8. Remove from oven.
  9. Make a glaze – Combine¼ Cup sugar and 3 tablespoons of water in a small bowl
  10. Brush on to bun

Notes

Once Bun has cooled, cover with saran wrap or keep in a zip lock bag in order to maintain moisture

https://lovelypantry.com/2012/04/jamaican-easter-bun/

 

 

This is the one cheese I have a severe weakness for. I’ll eat it any day of the week! It’s so terribly expensive here in Canada though. If it wasn’t for this post, I would have left it right there on the shelf. I’ve been delaying my cheese fix for when I visit Jamaica.

 

Only the BEST Cheese in the WORLD!

 

Dragon Stout, Guinness or Red Stripe Beer can all be used to make Bun.

 

Dragon Stout

 

Stout mixture reduced to a simmer.

 

Stout Mixture

 

 

Flour, Mixed Fruits, Raisins and Anise Seeds

 

 

Flour, Mixed Fruits and Anise Seeds

 

 

Stout mixture combined with flour mixture

 

 

Stout added to flour

 

Ready for the oven.

 

Easter Bun Batter sprinkled with Anise Seeds

 

The house smelled wonderful!

 

Bun – Fresh Out The Oven

 

 

Sugar & Water Glaze

 

 

First Slice

 

 

Bun and Cheese

 

Making this for the first time was great. The kids loved it. My husband was appreciative. He LOVES this stuff. I bet you next year, he’s going to be looking out for his Easter Bun.

 

Shout out to my Mom! Thanks for keeping this recipe safe so that I could do the unexpected and actually use it!!! *hugs*

I love my Mom.

 

For those that celebrate, have a happy and blessed Easter.

~Lyn

***

Other Buns you may like to try:

Sweet Potato Bun

Jamaican Easter Spiced Bun

Zucchini Spiced Bun

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Lyn’s Oxtails

Feb 3, 2012 by

 

Lyn’s Oxtails with carrots and white kidney beans

 

Oxtail is one of my most favourite and beloved dishes – ever. It’s a popular Jamaican meal which has a deep, rich flavour that I love so much. It’s a heavy meat so I choose not to eat it too often. I think its safe to say I have it about 3-4 times per year, at most. I’ve had it at a few restaurants here in Canada as well as in Jamaica but I’ve always been concerned with the taste and how it is prepared. Oxtails taste differently every where I go. Some places are better at preparing it than others, and that’s expected.

Traditionally, the Oxtails are seasoned (often overnight) then browned in oil before being cooked down in water over a few hours, and may include dumplings or as we call them in certain dishes – “spinners” (elongated shaped dumplings). This is how my maternal grandmother used to cook it for me and it took her hours! I have fond memories of her at the stove making it, because we both loved it so much. Alas, this is when I was young and slender and nothing could change my figure (LOL). So now that I’m older and more conscious of what I consume, I try to have my favourite things in moderation. I also find ways to prepare them that I find acceptable. For me, this means no frying in oil. This may not be acceptable to some traditionalists, and that is okay 🙂

I bake my Oxtails in the oven. I’ve been doing this for years and I’m thinking it tastes better than some of what I’ve had at restaurants… hmmm…

Here’s how I do it.

 

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Lyn’s Oxtails

Prep Time: 30 minutes

Cook Time: 4 hours

Total Time: 4 hours, 30 minutes

Yield: 6-8

Ingredients

  • 3lbs Oxtails
  • Salt & Pepper
  • 3 Tsp All Purpose Seasoning
  • 2 Tsp Dried Thyme
  • 1 Tsp Oregano
  • 1 Tbsp Pimento Seeds
  • 3 Cloves Garlic, roughly chopped
  • 1 Large Carrot, sliced about 1/4 inch
  • 2 Tbsp low sodium Soy Sauce
  • 1/4 Cup Hoisin Sauce
  • 1 Can White Kidney Beans (Or Lima), rinsed and drained

Instructions

  1. Pre-heat oven to 350F
  2. In a deep bowl, mix oxtail and ingredients together
  3. Once combined, pour into a large oven-proof baking dish with a cover
  4. Set timer for 4 hours
  5. check every hour and add water (1/4 cup or so to keep the base moist) to ensure it doesn't dry out (or burn)
  6. After 1 hour, I usually have to add more all-purpose seasoning and water. Stir to combine. Then add white kidney beans and carrots at the 3rd hour. Cover and cook for an hour
  7. Within the last hour, check to see that the meat is soft, tender and falling off the bone
  8. Depending on the size of the meat, it may need an additional 30 minutes or so to cook
  9. Serve with white rice or Jamaican style rice and peas

Notes

It is a good idea to season the oxtails and allow them to rest in the refrigerator overnight for the best flavour.

When purchasing, pick up Oxtails or request that it be cut into small pieces (2-3 inches in diameter) as they cook in about 3 hours. Larger pieces take a lot longer.

https://lovelypantry.com/2012/02/lyns-oxtails/

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I should mention that there is usually a certain amount of “heat” in most Jamaican fare. And by “heat”, I’m referring to Jamaican Scotch Bonnet Pepper. If you wanted to add heat, I would probably add the pepper at the beginning and remove it half way through so that it does not burst. I personally cannot eat too much pepper because it gives me some major heartburn! Plus, my little ones palates are so darn sensitive. A little is fine though, it gives it a little extra kick.

There are so many variations of Oxtails that I would love to try. One of my Aunts introduced me to this method (as in, using the oven). Another Aunt of mine prepares her Ox with BEER. I think I’ll be giving her a call soon for that recipe 🙂

 

A special shout out to my cousin Shelley – Happy Birthday sweetie! This recipe is for you ~ now at least you’ll have it in writing 🙂

Take care, guys! Have an awesome weekend! ~ Lyn

 

 

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