Recipes & Curiosities



We love rich, meaty ragù — especially in the depths of a rainy day or winter. It’s such a treat poured over fresh pasta,over fragrant rice or dip bread. This particular recipe for rich lamb ragù is not hard to make, but you still get the benefits of long, slow cooking. The active part is over quickly, and then then the ragù sits and simmers all afternoon in the oven or all day in the slow cooker. The result is a deliciously heady sauce, and the fragrance of deeply browned meat simmering with half a bottle of red wine!

When the meat is browned deeply with golden onions and vegetable chunks, and simmered with a generous helping of wine, the long braise melds everything together into much, much more than the sum of its parts, with a heady flavor that just gets better with every helping of leftovers. This is good eating with pasta or by itself.

It freezes magnificently too; I often make a double batch and freeze half for easy meals later.

I like to make this ragù with lamb, but you can also make it with beef or even goat! Last time I made it I used half stew beef, and half stew lamb.



Makes 8 servings

  • 3 tablespoons Italian extra-virgin olive oil
  • 1 carrot, finely diced
  • 1 onion, finely diced
  • 1 celery rib, finely diced
  • 2 pounds ground lamb,cut in chunks
  • 2 teaspoons ground coriander
  • 1 teaspoon ground fennel seeds
  • 1/2 teaspoon ground cumin
  • 1 teaspoon fresh chopped rosemary
  • 1 teaspoon chopped thyme
  •  8 cloves garlic
  • 3 teaspoon fresh sage
  • Salt and freshly ground pepper
  • freshly ground pimento
  • 1 tablespoon tomato paste
  • 1/2 cup dry red wine
  • One 28-ounce can diced tomatoes
  • 1 1/4 cups chicken stock or low-sodium broth


Pat the lamb chunks dry with a paper towel. Liberally coat the lamb chunks with salt and pepper and set aside. Peel and coarsely chop the onions, and chop the garlic. Chop the carrot into thin rounds.

Place an oven-proof Dutch oven or heavy stockpot over medium-high heat, and add olive oil to cover the bottom thinly. When oil is hot, add the lamb and brown deeply. Do this in batches if necessary. Don’t worry about drying out the meat — you want it browned darkly for good flavor. (I usually brown each batch for at least 10 minutes, taking care not to crowd the pan. You want the meat to brown, not steam-cook.)

When the meat is thoroughly browned, add the onions. Lower the heat, and cook slowly over medium heat for about 10 minutes or until the onions are golden. Add the rosemary and sage, garlic, and the carrots. Reduce heat to medium-low and sauté until vegetables are softened, about 5 minutes.

Add wine and continue to simmer until liquid has reduced by half, about 10 minutes. Crush the tomatoes in the can with a fork or back of a spoon, then add them and their juices to the pot. Bring to a simmer, then cover and place in a 275-degree oven for 3 to 4 hours. Alternately, put everything in a slow cooker and cook for 4 hours on HIGH or at least 8 hours on LOW. (I have cooked this on LOW for up to 16 hours; it’s sublime when cooked that long!) The longer it cooks the more tender it will be. When ready to serve, go through with two forks and shred any remaining chunks of meat. Taste and season if necessary with additional salt and pepper.


Medium-bodied, berry-rich Barbera d’Alba

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Sweet bread pudding is where leftover stale bread gets a second chance at greatness.nice,easy and very delicious.

Skills & know h


Ingredients 8 servings

  • 16 slices bread, cubed
  • 1 cup raisins
  • 2 cans (12 fluid ounces each) evaporated milk
  • 4 large eggs, slightly beaten
  • 3/4 cup packed brown sugar
  • 1/4 cup (1/2 stick) butter, melted
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • Caramel sauce (optional)





PREHEAT oven to 350º F. Grease 12 x 8-inch baking dish.COMBINE bread and raisins in large bowl. Combine evaporated milk, eggs, sugar, butter, vanilla extract, cinnamon and nutmeg in medium bowl. Pour egg mixture over bread mixture; combine well. Pour mixture into prepared baking dish. Let stand for 10 minutes.

BAKE for 35 to 45 minutes or until knife inserted in center comes out clean. Drizzle with caramel sauce before serving.

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Jamaican Christmas Fruit Cake

Traditional dark, rich and moist fruit cake for holiday celebration.

Servings: 16

Ingredients for 9″ round cake:
225 g butter 8 oz
225 g sugar 8 oz
2 tbsp browning or caramelized sugar
180 g or 1.5 cup flour 6 oz
1 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1 teaspoon ground allspice
1 teaspoon ground cloves
1 1/4 teaspoon ground ginger
3/4 teaspoon grated or ground nutmeg
1 tsp vanilla
finely grated rind of 1 lime/lemon
4 eggs
1 cup fruit wine

1 cup(s) rum
kg ½ raisins 1 lb
120 g mixed peel 4 oz
120 g cherries 4 oz
250 g prunes 0.5 lb, chopped
Soak fruits in wine for at least 3 weeks, or boil them in the wine.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour round cake pan.
Cream butter, sugar and browning.
Beat eggs and wine together. Add egg mixture to creamed butter mixture and blend well.
Strain and add fruits. Gradually mix dry ingredients to batter and fold together.
Bake for 1 1/2 hours.


All the best wishes !

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Clams, ginger and lime, a matching that might seem unusual, but it succeeds very well. The fresh and pungent aroma of ginger and aroma of lime, enhance the taste and flavor of the clams.

A recipe from the summer flavor, to be achieved even in winter, for summer nostalgic as we will give you the feeling of being still on holiday.




400 grams of spaghetti semolina durum wheat
1.5 Kg Clams
a sprig of parsley
10 basil leaves
2 teaspoons sesame seeds
a clove of garlic
20 gr. powdered ginger root
black pepper
lime juice
Extra virgin olive oil

Warm in a pan 2 tablespoons of olive oil and combine clams previously purged.
Once opened, the clams slips for spaghetti keeping aside (Whole) thirty.
Lining a strainer with a piece of white cloth and filters the light of the clam cooking liquid, remained in the pan.
Pour into a clean pan, 2 tablespoons oil, ginger powder, the juice of one lime and its zest, and let it restrict on high heat.
Add the clams to the pan, stir quickly and turn off the heat after a couple of minutes.

If you want to have a single result and have a creamy cork, the secret is in the cooking spaghetti with the risottatura method.
Bring to the boil a pan of water, dip the spaghetti and let cook for half the expected time (eg. If cooking is 12 minutes, let them cook for 6 in boiling water).
Drain them, and continues cooking (risottatura) of the spaghetti into the pan of clams, adding a ladle of the cooking water, the other for half the time specified for the cooking of spaghetti.

Suggestion : A creative, personal touch , a decoration with caviar makes ‘very special’.  Buon appetito !

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