Sunday, October 17, 2010

Jamacian Patties, Braised Red Cabbage, Green Pea Puree

Tender vegetable patties filled with creamy potato, carrot, corn, green peas and spices. Red cabbage braised until sweet and smooth pea puree with scallions.

Jamaican Patties

2 tbl coconut oil
1/2 yellow onion, small dice
1/2 carrot, small dice
1 yukon gold potato, small dice
3 garlic cloves, minced
pinch of cinnamon
pinch of allspice
pinch of cayenne
salt and pepper
1 tsp cumin
1/2 tsp red pepper flakes
1/2 tsp dried thyme
1 yellow corn cob (1/2 cup corn kernels)
1/2 cup green peas
1 cup coconut milk
1/4 cup canola oil

In a large saute pan, heat 2 tbl of coconut oil and add the onions, carrots and potatoes. Saute over medium heat for 10 minutes until the vegetables start to get tender. Add the garlic and all of the spices. Saute 3 more minutes. Add the corn kernels, peas and coconut milk and toss. Bring to a low simmer and cook for 10 more minutes. Season with salt and pepper to taste.
Transfer mixture to a food processor and pulse until you have a cohesive mix but not baby food consistency, still slightly chunky.
Add 1/4 cup of oil to the saute pan. Once warm, scoop out 1/4 cup of patty mixture, press down slightly into circles and pan fry until golden brown on both sides, about 6 minutes total.

*word to the wise- these patties are pretty soft in the center, less firm like a patty with beans or tvp added. I don't mind the creamy consistency, in fact I enjoy it.

Green Pea Puree

1 cup green peas
2 scallions, chopped
1 tbl extra virgin olive oil
1 tbl coconut oil
1 tsp creole seasoning
salt and pepper

Bring a small pot of water to a boil. Add the peas and scallions and cook for 3 minutes. Drain and transfer to a food processor. Add the oils, salt, pepper and creole seasoning and puree until smooth.
Taste to adjust seasonings.

Braised Red Cabbage

2 tbl coconut oil
1 tsp red pepper flakes
1/2 cup pearl onions
1 tsp salt
1 tsp pepper
1 tsp turbinado sugar
1/4 red cabbage, sliced into shreds
2 cups vegetable broth

In a large saute pan, heat the oil and add the red pepper flakes. Swirl around for 30 seconds then add the pearl onions. Saute for 4 minutes. Add the salt, pepper, sugar and cabbage and toss to combine. Saute 4 minutes more. Add the vegetable broth and bring to a boil. Cover partially with a lid and simmer for 15 minutes until the cabbage has cooked down and the broth has evaporated.

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