Johnny Cakes

Johnny Cakes – Fried Dumpling

by Xavier Murphy

A favorite in Jamaica and throughout the Caribbean, the dish is called “pick up” because the salt cod used in the dish is torn into small pieces after the bones have been removed – perfect for “picking up” with your fingers. Frying the fish pieces with onions, hot peppers, and ketchup gives just the right combination of salt and heat.

INGREDIENTS :

• 4 cups flour
• 2 teaspoons baking powder
• 1.5 teaspoon salt
• 1/2 cup butter or margarine
• 1/2 cup cold water
• 1 cup vegetable oil for frying

METHOD:

1. Sift the flour, baking powder, and salt together into a large mixing bowl. Cut in the butter or margarine until the mixture forms marble-sized doughballs. Add the water 1 teaspoon at a time, just enough to bring the dough together with a firm consistency.
2. Heat oil in a heavy bottomed frying pot over medium-low heat until hot
3. Break off peices and Form the dough into slightly flattened biscuits, about 2 inches across. On a lightly floured surface, knead the dough well, for about five minutes.
4. Fry the Johnny Cakes, uncrowded, in the hot oil only until they become golden–(Approx abou t2- 3 minutes)
5. Remove they Johnny cakes with and drain on a paper towels to absorb the extra vegetable oil.
6. Johnny cakes are usually served for breakfast with Bully Beef or Ackees. (Serves 6)

Recipe Adapted From: http://jamaicans.com/johnny/#ixzz3oKsyUSDh

Jamaican Chinese Style Stir-Fried Chicken with Bok Choy – Jamaican Recipes

by Xavier Murphy

This Jamaican Chinese Style Stir-Fried Chicken with Bok Choy recipe highlights the fusion of Jamaican and Chinese cultures.  This easy-to-make recipe is perfect for those days when you need to a quick meal. This is one-pan meal is sure to please all.

INGREDIENTS :

• 3 medium chicken breasts, boneless and skinless
• 1 head Bok Choy (large)
• ½ medium cabbage head
• 1 yellow zucchini
• 1 green zucchini
• 1 onion, diced
• 2 teaspoon cornstarch
• 7 teaspoon water
• 2 clove garlic
• 2 medium carrots
• 5 tablespoon peanut or vegetable oil for stir-frying
• 6 tablespoons Jamaican Pickapeppa Sauce
• 5 tablespoons soy sauce
• 3 tablespoons brown sugar (optional)

METHOD:

1. Wash the chicken with vinegar. Cut the chicken into thin strips about 1-inches long. 
2. Season the chicken with the onion and 1 tablespoon of soy sauce.
3. Marinate the chicken in the refrigerator for 30 minutes.
4. While the chicken is marinating, cut up the Bok Choy cross-wise into thin strips.
5. Cut up the 2 carrots into strips and set aside. Shred  the ½ cabbage and set aside. Cut up the green & yellow zucchini and set aside.
6. Combine the Pickapeppa Sauce and  soy sauce (sugar optional)
7. Combine the cornstarch with the water.
8. Heat the wok and add 2 tablespoons oil. Add the garlic. When the oil is ready, add the chicken and stir-fry until it turns light brown.
9. Place the stir-fried chicken on paper towels.
10. Wash the wok and then add 2 tablespoons oil. Heat the wok.When oil is ready, add the bok choy, carrots, zucchini, and cabbage.  Stir-fry with 5 minutes (do not let the vegetables get too soft) .
11. Use a spoon to push bok choy up to the sides of the wok and add the sauce in the middle. Bring heat  to a boil.
12. Re-stir the cornstarch mixture and add to the sauce. Stir to thicken the sauce.
13. Add the chicken. Mix the vegetables and chicken. Serve hot with white rice.
     

Recipe adapted from: http://jamaicans.com/jamaican-chinese-style-stir-fried-chicken-bok-choy/#ixzz3oKntJUbE