Jamaicans have a love-affair with patties. It’s the meal option that goes perfectly with cocoa-bread. So, what makes this Jamaican pastry such a sought after item? Perhaps it’s the fillings, the texture of the crust or its affordability.
Jamaican patties have come a long way. The beef patty is a product of colonialism, developed after the introduction of the English pastry (turnover) in the Caribbean, which was mixed with cumin and curry seasonings of Indian indentured servants in Jamaica and cayenne pepper from African slaves.
Nowadays, a patty can be filled with almost anything. Common fillings are beef, chicken, and cheese. But you can also enjoy shrimp, lobster, fish, vegetables, and even soy. And if you’re entertaining, the bite-sized version (called cocktail patties) is a great option for your guests.
As they say “we name gone abroad”…you can enjoy Jamaican patties when you travel to Canada, the UK and some states in the US, where there is a strong West Indian population. So much so, that in recent years, these delicious pastries have become a regular item in local delis and convenience stores.
Long live the Jamaican Patty! See Recipe here
Entertaining a few friends tonight? Steak is always a great choice for making a great impression. But which cut is the best cut? How many of us really know the difference between a sirloin cut and a rib eye? Honestly speaking, for years I didn’t know which cut was what. I figured the more expensive the steak, the better is must taste! Ah…what a difference a little knowledge can make.
Well my friends, I am here to tell you that, yes, there are different types of cuts that are best used for grilling or braising. Some say the rib roast is the tastiest of all the steaks - tender and succulent. Others swear by the sirloin. But I have to tell you that the tenderloin (as the name suggests) is the most tender section and unfortunately, the most expensive.
If you can afford to indulge, you must treat yourself to a T-Bone or Porterhouse selection. However, regardless of the steak you choose, the most important thing is to get the most out of your steak when it comes to flavor & tenderness.
After all that, the only other thing needed is a good wine to accompany all that flavour. You know the old saying “red wine with red meat, white wine with white meat”. Not anymore! Times have changed. In fact, your steak can be paired with whatever suits your taste buds.
A full-bodied Red is traditionally a favourite as it helps to get the best out of your steak without interfering with the flavour. A nice dry White will be just as pleasing to your palate as it can really make the rich taste of a sizzling steak sing. And if you prefer a Rosé, that’s ok too.
Enjoy your steak anyway you please. All you need is some good seasoning, a big appetite and a passion for colours; red, white or rosé!