REGGAE CHEF

Dough

3 ½ cups all purpose flour
2 teaspoon salt
2 ¼ teaspoon instant yeast
1 ¼ cup warm water
2 tablespoons olive oil
1 tablespoon brown sugar
Egg wash (1 egg beaten with 1 tablespoon water)

Filling

1 lb mince beef
1 tablespoon mince seasoning or (3/4 teaspoon salt)
1/2 cup diced onion
2 stalks scallions
1 teaspoon black pepper
2 teaspoon hot pepper sauce
1/4 cup bread crumbs
1 cup water

For Dough

• Dissolve yeast in warm water.
• Put flour, salt and sugar in a large bowl; whisk ingredients
• Add olive oil to yeast and pour it into bowl of flour mixture, mix using a spatula until dough forms.
• Turn dough out onto surface and knead for about 5 – 10 minutes until a smooth dough forms. If the dough becomes sticky just lightly flour surface.
• Form dough into a ball and coat with a little olive oil.
• Place dough into bowl and cover with plastic wrap.
• Leave dough to rise at room temperature for 1 hour, it should double in size.

For Filling:

• Season beef with mince spice (or salt) and black pepper and let it marinade for 1 hour or overnight.
• Heat skillet on medium heat and add oil.
• Sauté the onions and scallions for 2 minutes, constantly stirring.
• Add mince and stir for 3 minutes.
• Add water and hot pepper sauce, let meat simmer for 20 minutes, until water has nearly dried out.
• Add bread crumbs and combine ingredients, stir for 3 minutes.
• Remove skillet from heat and leave to cool.

For Meat Loaf:

• Preheat oven to 450°F for 30 minutes.
• Grease baking sheet.
• Remove plastic wrap and punch down dough once to deflate.
• Turn dough out on a flat surface and divide it into 8 parts. If dough is sticky lightly flour surface.
• Use a rolling pin to roll out each dough into a circle atleast 1/4 inch thick.
• Spoon filling onto half of the dough leaving 1/4 inch of the edge clear.
• Lightly brush edge with water.
• Fold the other half of the dough over the filling and crimp edges using a fork and brush top with egg wash.
• Repeat the process with the other dough pieces.
• Bake for 15- 20 minutes or until dough is puffed and golden brown.

1 lb spaghetti

Meatballs:

1 lb ground beef
1 egg
¼ cup breadcrumbs
2 cloves garlic
1 ½ teaspoon mince spice or ( 3/4 teaspoon salt and 1 teaspoon black pepper)
½ cup vegetable oil

Sauce:

5 cloves garlic, chopped
2 tablespoons olive oil
1 onion, diced
½ cup water
2 ½ cups pasta sauce

Directions

Meatballs:

• Season ground beef with garlic, mince spice or salt and pepper (whichever you desire)
• Add the egg and breadcrumbs and combine.
• Divide meat into about 12 – 14 pieces and roll each one into a ball.
• Heat pan and vegetable oil.
• Brown meatballs on each side and remove from pan.

Sauce:

• Drain excess oil from pan and replace pan on medium heat.
• Add olive oil and onion, sauté for 3 minutes.
• Add garlic and sauté for 1 minute.
• Add pasta sauce, water and meatballs and simmer on medium heat for about 10 minutes.
• Boil water and cook pasta according to package directions.

Plate pasta and spoon meatballs and sauce over it. Serve.

2 lbs ground beef
1 cup diced onion
3 cloves garlic, chopped
½ teaspoon black pepper
1 ½ teaspoon salt
8 ounces breadcrumbs
1 teaspoon soy sauce
½ cup ketchup
1 carrot, shredded
2 eggs, beaten

Glaze

½ cup ketchup
1 teaspoon soy sauce
½ teaspoon hot pepper sauce

Directions

• Preheat oven to 350°F.
• In a large bowl add the ground beef, diced onions, chopped garlic, black pepper, salt, soy sauce, ketchup, carrot, egg and breadcrumbs, combine.
• Put ingredients in loaf pan and smooth the surface.
• In a small bowl add the ketchup, soy sauce and hot pepper sauce and mix.
• Spread the glaze over the top of the meatloaf.
• Place meatloaf in oven and bake for 90 minutes.
• Remove from oven, drain excess liquid, slice and serve.