13. Jamaican Meat Pies
These special Jamaican meat pies are especially distinctive in their flavor and color because of the addition of turmeric.
To make 10-12 servings:
For the crust
- 4 cups unbleached all-purpose flour (plus more for dusting)
- 2 tablespoon coconut sugar
- ½ tablespoon salt
- ½ – 2-teaspoon turmeric
- 10 oz. butter
- 1 tablespoon apple cider vinegar
- 1 cup iced water
For the filling
- 1 teaspoon curry
- ½ medium onion chopped
- 1 teaspoon minced garlic
- 1 teaspoon paprika
- ½ teaspoon all spice powder
- 1 teaspoon dried thyme
- 1 teaspoon white pepper
- 3 green onion, chopped
- 2 tablespoon chopped parsley
- 1 ½ teaspoon salt or more
- ½ teaspoon chili pepper
- 1 pound ground beef
- ¼ cup bread crumbs
- ½ scotch bonnet pepper chopped (optional)
- In a food processor or by hand, mix together, flour, salt, sugar, turmeric blend well
- Add the butter, followed by vinegar and water in small amounts, pulse until combined and dough holds together in a ball.
- Place the dough on a well-floured surface. Divide it into 2 and roll it out.
- Place in the refrigerator for at least 30 minutes until ready to use
- While you wait, prepare the filling by add 2 tablespoons of oil to a saucepan, followed by onions, garlic, paprika, thyme curry, chili powder, white pepper, and all spice. Let it simmer for about 2 minutes,
- Then, add ground meat, bread crumbs and continue cooking for about 10 or more minutes.stirring frequently to prevent burning, add about ½ cup of water.
- Finally add green onions and parsley, adjust for salt and pepper seasoning.
- Remove from stovetop and let it cool.
- Using a large mouth, glass or bowl about 4 – 5 ” cut out circles by gently pressing on the dough and releasing it, shaping the meat pie dough. Continue cutting out dough until all dough has been cut.
- Refrigerate until ready to use.
- Scoop a heaping tablespoon of filling into each circle, and brush with egg white or white around half of the circle. Fold over twist with fingers gently to seal the edges of the meat pie.
- Another way of sealing is by pressing the tines of a fork along the edges of the dough.
- Carefully place each pie on a baking sheet and bake for about 30 minutes.
- Serve warm. Leftovers can be frozen.
14. Turmeric-Ginger Tonic With Chia Seeds
This fresh and turmeric tonic is not for the faint hearted! Be prepared for the heat from the turmeric and peppercorns.
Here’s how to make for 4 servings:
- 1 4-inch piece peeled ginger, coarsely chopped
- 1 4-inch piece peeled turmeric, coarsely chopped
- ⅓ cup honey
- ¼ cup fresh lime juice
- 2 teaspoons black peppercorns
- 1 tablespoon chia seeds
- Blend ginger, turmeric, honey, lime juice, black peppercorns, and 3 cups water in a food processor
- until smooth.
- Strain through a fine-mesh sieve into a large bowl. Stir in chia seeds and let sit until seeds begin to swell. This will take about 8–10 minutes.
- Divide the tonic among ice-filled glasses.
- Drink immediately.
15. Thai Chiang Mai Curry Noodles
As well as the turmeric, this recipe is packed with plenty of other good-for-you ingredients. This dish from Northern Thailand is usually served up in an enormous bowl.
Here’s the recipe for 6 servings:
- 2 tablespoons vegetable oil
- 1 tablespoon finely chopped garlic
- 2 tablespoons red curry paste or 2 tablespoons Panang curry paste
- 3⁄4 lb boneless chicken, cut into big bite-sized chunks or 3⁄4 lb boneless beef such as tri-tip steak or 3⁄4
- lb flank steak, thinly sliced crosswise into 2-inch strips
- 2 cups unsweetened coconut milk
- 1 3⁄4 cups chicken broth
- 2 teaspoons ground turmeric or 2 teaspoons curry powder
- 2 tablespoons soy sauce
- 1 teaspoon sugar
- 1 teaspoon salt
- 1⁄3 cup coarsely chopped shallots
- 2 tablespoons freshly squeezed lime juice
- 1⁄3 cup coarsely chopped fresh cilantro
- 1⁄3 cup thinly sliced green onion
- 1 lb fresh Chinese noodles
- Heat the vegetable oil in a medium saucepan over medium heat, and then add the garlic. Toss well and add the red curry paste, mashing and stirring to soften it in the oil, about 1 minute.
- Add the chicken and cook 1 to 2 minutes, tossing now and then to brown it evenly and mix it with the curry paste.
- Add the coconut milk, chicken broth, turmeric, soy sauce, sugar and salt and stir well. Bring to a gentle boil and adjust heat to maintain a lively simmer.
- Cook about 10 minutes until meat is cooked through.
- Stir in lime juice, remove from heat and cover to keep curry warm while you prepare the noodles.
- Cook the noodles in a large pot of rapidly boiling water until tender but still firm, as little as 2 minutes for fresh noodles.
- Drain, rinse well in cold water, drain again and divide the noodles among individual serving bowls.
- Ladle on hot curry, and sprinkle each serving with the shallots, cilantro, and green onions.
- Serve hot and garnish to your taste.