I've had this recipe lurking in my "must try this one day" folder for ages and ages, waiting for such a time as I feel confident (or desperate) enough to try it.

Well, last Monday was obviously one of those "I'll feel like it when I get there" kinds of days, as I included it on the week's menus.

In actual fact, by the time I got to Saturday I was indeed feeling quite confident about it, as I'd read and re-read the recipe and although it was a bit long-winded, it didn't actually involve much.

I'd decided to serve the patties (or doorstops) with a Mango Salad, so as to keep the Jamaican theme going on and in the hope that if they turned out to be terminally dry, the Mango would help juice things along a bit.  It was just as well I didn't need to rely on the Mango though, as it was a few days off being really ripe and so was a bit lacking in juice!

The patties themselves had an interesting flavour, the combination of garlic, thyme, Ancona chilli sauce and allspice created an overall taste that wasn't like anything I'd had anywhere else.  I'd only used a teaspoon of the Ancona, so they didn't leave you gasping for breath.  The chilli was restrained, but there.

Hubby was of the opinion that they didn't shout "Jamaica" to him, but everyone enjoyed their patties and we decided they were definitely worth another go.

JAMAICAN BEEF PATTIES

Makes : 4 large patties

Ingredients :

500g minced beef

¼ tsp ground allspice

salt and ground black pepper

olive oil

1 onion, diced

1 tsp hot pepper sauce (I used Ancona)

1 garlic clove, grated or minced

1 tsp dried thyme

1 tbsp tomato ketchup

200ml water

4 spring onions, sliced

1 egg

2 sheets puff pastry

Method :

1.  Heat some oil in a deep frying pan, add onions and fry until translucent.

2.  Add pepper sauce, garlic and thyme and continue to cook for another minute, then add a pinch of salt.

3.  Add minced beef, allspice and pepper and toss to mix, breaking up any clumps, and let cook until the meat is no longer pink.

3.  Add ketchup and salt to taste.

4.  Pour in the water and stir.  Bring the mixture to a boil then reduce heat and let simmer until most of the liquid has evaporated and whatever is remaining has reduced to a thick sauce.  Sprinkle and fold in the spring onions, remove from the heat and set aside to cool completely.

To assemble:

1.  Beat the egg to make an egg wash, set aside.

2.  Spread each roll of pastry out flat and roll it a little to reduce the thickness, but take care to keep the sides even.

3.  Cut each roll of pastry in two – it’s up to you whether you do it diagonally or into two rectangles.

4.  Place a quarter of the meat mixture into half of each section, then brush with egg around the outside and fold the extra over the top, pressing down on the edges to secure them.

5.  When all are done, brush with egg and bake in the oven for 30-45 minutes or until golden brown.  Serve warm, with a mango salad.

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DIY Big Tom tomato juice

Now you know me - or you should do by now - in that if there's something in my fridge that's leftover, or superfluous to requirements, I'm going to try to think of a way of including it in a meal.  I just can't bear to throw stuff away, you see.

Hence, three quarters of a carton of tomato Passata had been forlornly looking back at me, every time I opened the fridge door, as it was without a home to go to.  Poor thing, this just couldn't last. 

So I got to thinking.

We're not doing any tomato-based meals for the forseeable future.  Nor will it go with any breakfast items planned.  However, it IS just tomatoes, sieved.

Hmmmn .... so it's just (basically) thick tomato juice.

Now we like tomato juice, so maybe if I watered it down a bit with some chilled fizzy mineral water ... but it needs something more than that to make it into a nice drink.

Hmmm, oh I know - what about Worcestershire Sauce and a grind or two of freshly ground black pepper?  Oooh, yes, now we're talking!

Hmmn, it might get to be a little bit like Big Tom tomato juice then ... but it needs a hot kick.  AHA!  Ancona Chilli Sauce.  ~rubs hands together with glee~  Oooh, now that's going to be NICE!

So, off to the kitchen I went.  Cue opening of bottles, the fizz of the mineral water, the chinking of teaspoons against glass, pause to taste.

O. M. G.  That is truly yummy!

Now I have to say that this is really a work in progress, as it's not finished yet.  I need to get hold of some celery salt and then try it - but it's darned good even in its current incarnation!