Tasty Jamaica: Beans & Corn Stew with Corn Rolls

Ingre­di­ents:

• 400g green beans, halved
• 1 can of corn (or ker­nels cut from the cob)
• ½ small rutaba­ga, peeled and diced
• ¼ Hokkai­do pump­kin, peeled and diced
• 1 large pota­to, peeled and diced
• 6 toma­toes, cut into wedges
• 1 red bell pep­per and ½ green bell pep­per, diced
• 2 onions, cut into wedges
• 1 gar­lic clove, crushed
• 1 chili pep­per (Scotch bon­net or habanero)
• 1–2 tsp salt
• ½ tsp black pep­per
• 1 bay leaf
• 4 all­spice berries
• ½ tsp sug­ar
• 2–3 tbsp veg­etable oil, for brais­ing

Method:

Place the pota­toes, rutaba­ga, and pump­kin in 2–3 liters of water with salt, the bay leaf, and the all­spice berries. Bring to the boil and cook until ten­der. Using a ladle, trans­fer the veg­eta­bles to a sieve, and set aside.
In the same cook­ing liq­uid, blanch the green beans until just ten­der yet still crisp (approx. 10 min­utes). Remove and set aside.
While the veg­eta­bles and beans are cook­ing, heat the veg­etable oil in a large pan and gen­tly sauté the onions, bell pep­pers, and gar­lic until soft and fra­grant. Add the toma­to wedges and cook until they begin to break down.
Deglaze with a lit­tle of the veg­etable cook­ing liq­uid, stir in the toma­to purée, and add the whole chilli pep­per. Sprin­kle in the sug­ar and sea­son with salt and black pep­per to taste. Cov­er and allow to sim­mer gen­tly over a low heat. The sauce should reduce to a light­ly thick­ened, vel­vety con­sis­ten­cy.
Final­ly, fold in the pre-cooked veg­eta­bles and keep warm. Remove the chilli pep­per before serv­ing.

Ingre­di­ents:

• 250 ml luke­warm milk
• 1 sachet dried yeast
• 35 g sug­ar
• 2 egg yolks
• 160 g yel­low corn­meal
• 300 g wheat flour
• ½ tsp salt

Method:

Mix the milk with the dried yeast and sug­ar, stir­ring well until dis­solved.
Com­bine all dry ingre­di­ents in a large bowl and make a well in the cen­tre. Pour the milk–yeast–sugar mix­ture into the well, then add the light­ly beat­en egg yolks and the but­ter. Knead into a smooth, elas­tic dough until it begins to form bub­bles.
Shape the dough into a ball and place it in a large, light­ly floured bowl. Cov­er and leave to rise in a warm place for 1–2 hours, until dou­bled in size.
Turn the dough out onto a floured sur­face, knead thor­ough­ly, divide into 12 equal por­tions, and shape into round rolls. Arrange them in a deep bak­ing tin lined with parch­ment paper, cov­er with a kitchen tow­el, and leave to rise again for 30–60 min­utes, until rough­ly dou­bled in vol­ume.
Pre­heat the oven to 170 °C (fan-assist­ed) and bake for about 20 min­utes, until gold­en and hol­low-sound­ing when tapped on the base. While still hot, brush light­ly with but­ter.