Ackee and Saltfish
It doesn’t get much more Jamaican than this – a traditional dish with traditional ingredients. If you’ve never tried ackee or saltfish…you’re in for a real treat! This dish is usually eaten on Sundays in Jamaica – but we think it’s so good, why wait ’til Sunday? (more…)
Hot Mango Chicken Wraps
Add a little heat to a family favourite, and spice things up at the dinner table.
Quick to make, and versatile too – add in your own selection of vegetables for variety.This is the perfect recipe for those busy days when everyone’s hungry, and you need dinner to be ready now! (more…)
Busha’s Stuffed Snapper
What better way to round off a successful day’s fishing than with some delicious baked snapper…Jamaican style! Easy to prepare, this dish is the perfect taste of summer. And while it’s gently baking, you can grab a cold beer, kick back and reminisce about ‘the one that got away! (more…)
Authentic Jerk Chicken
Jerk is one of the most well know dishes to have travelled out of the Caribbean in recent years. A hot and spicy dish, it lies somewhere between barbecued and smoked meat – once tasted, never forgotten! Lets get cooking…
Here’s the moment when Matty Mclean met our very own Dave Phillips – and got up close and personal with some hot chili peppers!
And what an awesome show it was! The food, the flavours, the people! We had the jerk pans going and the music playing – and people queuing to get a taste of our delicious jerk chicken. Thanks Auckland, we had a great time – we’ll see you next year!
Finally, we can reveal that our great new product range – made right here in New Zealand – is ready to launch.
Its all made from ingredients grown 100% organically in Nelson, and we just know you’re going to love it!
Uncle Larry’s Meat Patties
An integral part of Jamaican culture – the legendary Uncle Larry’s Patties. Here’s the recipe, or go to jamaicanmehungry.co.nz to check out more of Uncle Larry’s delicious cuisine.
Ingedients:
Pastry
Use frozen puff pastry or shortcrust. If making fresh pastry, add a teaspoon of ground tumeric or annatto to give the traditional yellow colour.
Filling
300g/10 oz minced beef or chicken
1 tsp Walkerswood Jerk Marinade or
½ tsp Walkerswood Traditional Jerk Seasoning
1 onion, finely diced
1 clove garlic, minced
1 – 2 tomatoes, finely diced
2 tsp breadcrumbs
1 tsp Walkerswood One Stop Sauce
Mix all the filling ingredients together and sauté in a little oil until cooked. Set aside and allow to cool. Lightly beat one raw egg in a cup and set aside. Defrost the pastry, roll it out, and cut out circles, about 15cm/6 in in diameter. Place a small amount of filling in the middle. Paint the edges with the egg. Fold the pastry over the filling and press the edges of the pastry together with a fork. Place the patties on a baking sheet and bake in a preheated oven at 190ºC/ 375ºF for 20-30 minutes until golden brown.
Makes approx 4 – 6 patties.
