Voice Christmas CookBook

GV Media Group presents

Christmas/New year

Cook Book 2007/8 Inside: recipes restaurants and health

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From Africa to The Caribbean

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Christmas/New year cook book 2007/8

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SEASONS GREETINGS

FROM J WRAY & NEPHEW (UK) LTD J Wray & Nephew (UK) Ltd The Foundry 156 Blackfriars Road London SE1 8EN Tel: 0207 953 3808 Fax: 0207 953 3823 info@rum.co.uk www.rum.co.uk www.alize.com/uk www.dooleystoffee.com Registered in England and Wales No: 2719907 VAT No: 607954419 Registered Office: 82 St John Street London EC1M 4JN

Welcome to the Voice

Christmas & New Year

Cook book One of the greatest pleasures in life is eating good food.

Greater than this is eating and developing African-Caribbean food so as to profit from it commercially.

So welcome to The Voice Christmas - New Year Cookbook 2007-08 its aim is to provide us with the opportunity to extol and promote African and Caribbean cuisine to markets near and far.

The Cookbook will provide a showcase and opportunity to galvanize and develop our beautiful foods to ourselves and others.

Economic growth within the creative and cultural sector accounts for hundreds of thousands of pounds, spent on food and catering.

Did you ever wonder why African and Caribbean food has never reached the lofty commercial heights of Indian and Chinese cuisine? Is it familiarity, marketing, promotion a combination, one thing is for sure it is a business sector we cannot afford to ignore. We hope this years Cookbook serves as an insightful reference point to old and young alike, and contribute to a very merry Christmas and prosperous New Year.

Ope Bankole Head of Advertising, Marketing and Circulation GV Media

Published by GV Media Ltd www.voice-online.co.uk Managing Director George Ruddock Head of Advertising Marketing and Circulation Ope Bankole

Editor Voice Newspaper Steve Pope

Administration Yvonne Bryan

Cookbook Editorial Jacqueline Asafuajie

Advertising Marcia Bulgin Edwin Efa Tinu Fisher Sophia Bailey Garfield Robinson Dwight Norman

Design Tamba S. Foday - Treis Ltd (www.treis.co.uk) Thierry Lagrin

Tim Terry Gernet Hailu Charlene Barnes Marketing Tendai Franklin-Brown Christopher Boswell

Christmas/New year cook book 2007/8

Caribbean Cuisine Taste the Treasures of Fine

By Jacqueline Asafu-Adjaye

Caribbean Cuisine is a heady fusion of ingredients that owes its unique hybrid of flavours to cultural influences around the world, from Spain, France, India, Britain and China, reflecting the migration of peoples settling on the various islands at different points of its history. Sophistication and delicate alchemy is the hall mark of fine Caribbean cuisine, which demands that the chef has a high level of understanding of the sensitive inter-relationship between the application of its various herbs, vegetables and peppers, in order to guarantee the promise of total satisfaction that revitalises the soul.

For those of you yet to experience the culinary juices of Fine Caribbean cuisine, take a guided tour with GV Media restaurant critic Ope Bankole.

020 8451 6166 020 8459 7983

Christmas/New year cook book 2007/8

AL NO L ME W HA AT LA L

www.portroyalpatties.co.uk www .portroyalpatties.co.uk

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WO T UY BOX B Y A WH HEN DO W ILL W

Mango Room Restaurant Review Its modest décor and folding doors belies an ‘Aladdin’s Cave’ of culinary treasures as Caribbean cooking collides with European influences creating an incredible array of dishes that will delight the blandest of palates.

Mango Room has a subtle feel, which is both seductive and ultra cool, seating 110 people. The choice for many music executives and creatives the authentic music policy playing a range from Ska, Reggae and Rare Groove, makes Friday nights a booking must.

Mango Rooms is an absolute pleasure for hedonistic feasting and continues to achieve the highest accolades.

GV star Rating

Located on the corner of Exmouth Market, Cottons delivers the absolute Caribbean experience, with a relaxed Rolls Royce styled silver service. Perfect for romantic dating. A place that guarantees high standards and takes time out to make its diners feel comfortable and delivers a personable service.

This well established restaurant boasts full flavored gourmet Caribbean Creole cooking. Naturally, below deck at Cottons, there is a luxurious expansive Rum Bar for liquid sustenance. Often making great accompaniments to Cottons main courses, where you will find an array of Caribbean cocktails, all deliciously concocted to stimulate your appetite, for arguably one of the finest Caribbean restaurants in north London.

GV star Rating

How to get there 10 Kentish Town road Camden, Camden Town, London NW1 8NH Telephone: 08453451723

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How to get there Islington 70 Exmouth Market London EC1 Telephone 0207 833 3332

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Marble Restaurant With an emphasis on refined yet creative Africann cuisine, the menu incorporates both traditional classic favourites and original new dishes that apply eastern flavours with a western twist.

Acclaimed favourites include African Home Smoked Salmon, Lamb Rogan Josh and Chocolate Silk e.t.c. Located at the heart of Woolwich in South London. The sumptuous interior of the restaurant and its VIP Lounge attracts lots of Nigeria and African Musical and Movie Artist whenever they are in London due to it's resounding popularity in Africa.

The main restaurant seats 50 guest and is available for private entertaining by appointment whilst the VIP section can host up to 30 guest. Since opening its doors Marble Restaurant has been rated by west Africans as the Best African Restaurant in the London.

ADDRESS

Marble Restaurant 25 Anglesea Road, Woolwich London SE18 6EG Tel: Mobile: Email:

+ 44 (0) 208 331 0777 + 44 (0) 783 460 1741 info@marblerestaurant.co.uk order@marblerestaurant.co.uk Opening Hours: Lunch : Mon - Sun: 12.00 - 2.45 pm Dinner : Mon - Sat: 6.00 - 10.45 pm, Sun: 6.00 - 9.45 pm

Christmas/New year cook book 2007/8

Mango shrimp salad INGREDIENTS d 1 small cabbage d 500 grams shrimp d 2 medium sweet peppers d 2 cups plain yogurt d 1 sprig parsley d 3 half ripe mangoes d 1 tsp. lime/lemon juice d 1 tsp. grace hot pepper sauce d 1/4 tsp. salt METHOD dShred cabbage, cut shrimp in halves, sweet pepper in strips, mango peeled and cut in strips or desired shape. dCombine vegetables, mango and shrimp. dAdd yogurt, salt, hot pepper sauce, parsley and lime juice. Blend well and chill.

RECIPE NOTES Chill time 30 minutes

Christmas/New year cook book 2007/8

Caribbean Scene Herb Crusted Stuffed Jerk Chicken Serves: 2 Ingredients 2 Chicken Breasts with skin on ½ Onion, finely chopped ¼ cup finely chopped Scallions 2 Teaspoons thyme Leaves 1 Teaspoon Magi Liquid Seasoning ½ Teaspoon Jamaican All spice 1 touch of Nutmeg ¼ Teaspoon of Cinnamon ½ Scotch Bonnet Finely Chopped ½ Teaspoon Ground Pimento 1 Table spoon of Demerara Brown Sugar For the Crust 50 Grams Flat Parsley 50 Grams Dried Bread ½ cup finely chopped Scallions 2 cloves of Garlic finely chopped 2 Eggs For The Filling 6 Large Leaves of Spinach, Devain ½ a Plantain 1 Red Capsicum, roasted & seeded 1 Teaspoon Thyme 5grams Honey Method Wash the chicken in salt water & lemon. Using a food processor, combine all the ingredients and grind to a paste and rub into the flesh and skin of the chicken. Marinate for 2hours or best overnight.

To make the fillingBlanch the spinach leaves, refresh in cold ice water. Then press between two clothes to dry.

Cut the plantain into 4, length way. Sauté in a pre-heated pan for 2 minutes with the honey and thyme, place to cool down.

Peel the roasted Red peppers, deseed and cut into four equal size. Place the cooked spinach onto the chopping board. Put the plantain and Red peppers inside and roll. Make a slim, like a pocket and place the spinach roll inside and close.

For the crust Place all the ingredients in a food processor ad blend. Then beat the eggs to make an egg wash, place the Jerk marinated Chicken in the egg wash, then place straight in the herb crusty mixture. Place on a baking tray and cook in a medium heated oven, gas mark 180. Cook for 20minutes then serve.

Caribbean Scene Restaurant & Bar ‘Best Caribbean Restaurant in the UK 2006/07 – 2007/08’ (Caribbean Cuisine Consortium) ‘One of the top 50 restaurants in London’ August 2007(Time Out) ‘One of the top 5 alfresco dining venues in London’ August 2007 (The Guardian, The Great Outdoors Food & Drink )

‘Best Caribbean Chef in the UK 2007/2008’

Anthony Matthew Cumberbatch (Caribbean Food Emporium – Food Awards)

A celebration of Caribbean culture and cuisine.

Exquisite, authentic, contemporary dishes sourced from and inspired by the Caribbean. A theatre kitchen led by ex-Ivy chef Anthony M. Cumberbatch with delicious cocktails, aromatic rums, live music and a friendly relaxed atmosphere - the ultimate Caribbean dining experience.

Excel Marina 17 Western Gateway Royal Victoria Dock London E16 1AQ t) 020 7511 2023 f) 020 7511 0576

reservations@caribbeanscene.co.uk www.caribbeanscene.co.uk

Health From your Roots 3 Health packed Tropical Foods

By Leah Salmon

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un, sea and sand aren’t the only great things about the Caribbean and other tropical countries. They are home to some the most nutritious fruits and vegetables around and here are 3 of my favourites.

Mango – These delicious fruits are full of Vitamin C, which aids the immune system, vitamin A which keeps our skin and hair looking good and our eyes healthy and folic acid which is not only used for the production and maintenance of new cells, but is very important during the first 3 months of pregnancy. Mangos also contain tryptophan which is a precursor to serotonin, known as the ‘happiness hormone’, so reach for one instead of a chocolate bar if you need a pick me up. All of the above make mangos a must for pregnant and breast feeding women, a good food to wean babies with and a snack for those recovering from illness Avocado – According to the Guinness book of records, avocados are ‘the most nutritious of all fruits that are eaten raw’. They are creamy, slightly sweet, very filling and are versatile enough to be added to salads, deserts and smoothies. They are a good source of monounsaturated fats (the good ones), Vitamin E which is good for your heart, skin, hair and circulation, vitamin C and fibre to keep your bowels moving, aid weight loss and stabilise blood sugar levels.

Pineapple – This natural sore throat reliever is also a good source of Vitamin A, C and manganese which can alleviate some symptoms of menstruation and help prevent weakening of your bones. Pineapples also contain an enzyme called bromelain. This substance eases stiff aching muscles and is an anti inflammatory that can help arthritis, digestive problems and sinusitis.

Here are 3 great ways to enjoy another Caribbean favourite, plantain: Plantain Chips: You can buy these in many food stores or for an even healthier option, make you own.

Thinly slice the peeled plantain, drizzle in olive oil, place on a baking tray and bake at 100˚C or place in a dehydrator overnight until crispy and dry.

Plantain Mash: Peel and chop plantain and boil in unsalted water for about 15 minutes until soft, Drain off most of the water, leaving a little to help it become smooth, add a dash of olive oil and mash it well. This makes a welcome change from mashed potatoes.

Plantain Salad: Never tried raw plantain before,

Christmas/New year cook book 2007/8

well here’s your chance, Thinly slice the plantain and tomatoes, grate some cucumbers and carrots, drizzle with a little olive oil and tamari (a healthier version of soy sauce) mix everything together and serve on a nice big romaine lettuce leaf.

For more information on healthy Caribbean, cultural and other foods, visit www.davidel.com. n

Best Caribbean Caterer for 2007

Specialist in Caribbean Cuisine and Continental dishes Catering Services available

(Caribbean food Emporium)

Cuisine. Customers can choose from a wide section of dishes, new and old favourites like famous Jerk Chicken, Red Snapper steeped in garlic, tomato and pepper sauce, Ackee and Saltfish to name but three.

Plantation Inn Take-Away Services provides good food, quick service by friendly and efficient staff. Clients can telephone their requirements prior to collection.

Established on 28 June 1985, The Plantation Inn Take-away offers authentic and traditional Afro-Caribbean Plantation Inn Catering services, provide authentic Caribbean cuisine for every occasion including: •Corporate Hospitality •Entertainment •Product Launches •Promotions •Weddings •Anniversaries •Christenings •Barbecues •Demonstrations and Exhibitions Contact Plantation Inn Take Away Click to send email Address: 51 High Road, Leytonstone, London E11 Telephone: 020 8558 5959 or 07836710422 FAX: 0208 556 5509 Website: www.plantation-inn.co.uk

Plantation Inn Catering Services is firmly established as one of London's leading outside caterers with experienced staff, quality food and good service tailored to meet individual clients' needs. They don't just cook your chosen menu. They can also decorate your hall, sort out your flowers and so much more.

Call now for a FREE, NO OBLIGATION meeting

Ackee & Saltfish Ingredients d 1 tin ackee d 250g salt cod d 3 tabs vegetable oil d 2 onions, diced d 1 sprig thyme d 3 slices hot pepper d 1 tomato, chopped d black pepper

d Put oil in a frying pan, heat, then add onions, thyme and hot pepper slices. d Stir for 2 minutes. d Add flaked saltfish d Stir for a further 2 minutes. d Drain ackee, then stir into mixture, taking care not to crush the ackees. d Stir in tomatoes. d When heated thoroughly, sprinkle with freshly ground black pepper.

Method d Soak the salt cod over night or boil for 1 hour, changing the water once. d This removes the excess salt, and helps the soften the fish. d Rinse the fish. d Remove the skin and bones from the fish, then flake it and set it aside.

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Serve Best fried dumplings, plain rice, avocado slices or hard food (boiled vegetables such as sweet potato, yam, green bananas)

Most Cooked Caribbean Dishes

Suya

Ingredients d three teaspoons finely ground roasted peanuts (see below) d one teaspoon cayenne pepper or red pepper, or red pepper flakes d one teaspoon paprika d one teaspoon salt d one-half teaspoon ground ginger (optional) d one-half teaspoon garlic powder (optional) d one-half teaspoon onion powder (optional) d a pound or two of meat (beef, chicken, etc.), cut into bite-sized pieces d onion, peeled and cut into chunks (optional) d tomato, cut into chunks (optional) d sweet green or red pepper, cleaned and cut into chunks (optional) Method d Make the ground peanut powder: Remove shells and skins from roasted peanuts, if necessary. Grind the peanuts into a fine powder (briefly pound them in a mortar and pestle; crush them with a rolling pin; or use a foor processor careful not to grind them into a paste. If the peanut

powder is oily, wrap it in absorbent paper (paper towel) and squeeze for a minute or two. Stir the spices into the powder, mixing well. For really spicy hot suya, use more cayenne pepper -- for a milder dish, substitute paprika for some (all) of the cayenne pepper.

Divide the peanut-spice mix into two parts, putting half in one bowl and half in another. Set one bowl aside. d Dip and roll the meat in the other bowl of the peanut-spice mix, making sure the meat is completely coated.

Allow meat to marinate for thirty minutes or more. (Get the outdoor grill going or pre-heat the oven while you are waiting). d Place the meat on skewers alternating with the onion, tomato, and sweet pepper, if desired). d Broil in a hot oven, or grill over hot coals, until meat is done. Use a meat thermometer to check for doneness.

Serve immediately with the reserved peanut-spice mix, for sprinkling or dipping as desired. (Do not use the mix that came into contact with the raw meat.)

Vineyard Products Now Available In The UK Through Caribbean Spirit

Vine yard blends a unique range of flavoured rums to suit every palette. The rums are now available in the UK, supplied in beautifully hand painted bottles or under the brand name Caribbean Spirit.

Great for gifts or personal indulgence.

Range Available Nutmeg

Cinnamon Cherry

Bay Leaf

Others available upon request Vine Yard Melville Street (PO Box 2251) St George’s Grenada W. I. Call: (473) 435-5920

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Christmas/New year cook book 2007/8

Caribbean Spirit Call: 0845 054 7530 Click: www.caribbeanspirit.co.uk

BBQ Jerk Chicken

INGREDIENTS d 2 Ibs of chicken parts d 1 cup Walkerswood Bar-B-Q Sauce METHOD / DIRECTIONS Clean and wash chicken. Marinate in Walkerwood Bar-B-Q Sauce for at least one hour. Pre-heat oven to 180°C (350°F). Bake in oven and baste with remaining sauce occasionally, until done. Can also be grilled on barbecue - keep turning and basting until done.

Preparation Time: 15 minutes Cooking Time: 35 minutes Serves: 8

The Gold Coast Bar & Restaurant

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224 Portland Road • South Norwood • London • SE25 4QB

'BY

Available Now

Available in 2008

Bay Leaf

Coconut

Cinnamon

Orange

Cherry

Nutmeg

Mango

Passion fruit Vanilla

Call: 0845 054 7530 Click: www.caribbeanspirit.co.uk Email: info@caribbeanspirit.co.uk Christmas/New year cook book 2007/8

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Caribbean Pork Chops

INGREDIENTS d 3 Tbsps. soft margarine d 8 medium pork chops (lean) d 12 small irish potatoes, coarsely chopped d 6 small onions, sliced d 1 1/2 tsps. salt d 1 tsp. black pepper d 1/2 cup water d 1/4 cup molasses d 1/2 cup ripe olives, sliced d 1/4 cup raisins d 2 Tbsps. white cane vinegar d 1 Tbsp. capers METHOD d Heat margarine in a heavy bottom frying pan. Brown chops on both sides. d Add potatoes and onions to chops, sprinkle with salt and black pepper. d Combine water, molasses, olives, raisins, vinegar and capers. Mix well. d Pour over chops. Cook over low heat until meat is tender.

SERVING SUGGESTIONS Garnish with thick slices of peeled, ripe bananas, Grace pineapple slices or orange segments.

RECIPE NOTES A favourite Caribbean dinner.

Variations: Turkey neck or oxtail can be substituted for pork chops.

Spice up this Christmas with some flavoured rums and hot sauces direct from Grenada Choose from Bayleaf, Cherry, Cinnamon & Nutmeg Rum, available in regular or hand-painted bottles or as a stackable gift set.

Caribbean Seasoning, Tamarind, Garlic Pepper, Passion Fruit ,Yellow Pepper and Red Hot Sauce Order now while stocks last!

Call now on 0845-074-7530 Click: www.caribbeanspirit.co.uk

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make it easy take it easy with Tilda Easy Cook Long Grain Rice.

It cooks so beautifully, and it don’t stick.

www.tilda.com

Escoveitched Tired of Turkey then try the Caribbean Scene

l recipe ia ec Sp s a tm is r h C le Creo

Created by their Head Chef Anthony Cumberbatch “This classic Escoveitched fish is one of my all time favourites and I dare you to be disappointed. Served across the Caribbean Islands this dish translated literally means ‘to pickle’. Escoveitched fish is pickled with vinegar, lime and spices, and made with love.

I have added a touch of Cumberbatch magic to the ingredients; my personal choice is to enjoy this dish with char grilled roasted vegetables or plain rice. Simply delicious! We wish you a festive Christmas and fantastic New Year, stop by and see us in the Caribbean Scene.”

Anthony Cumberbatch Escoveitched Fish Recipe serves two Ingredients Recommended fish: King Fish, Snapper, Jack, Cutlass, Goat Fish (all available from fishmongers specialising in Caribbean food stuff ) d 2 whole organic sea bass d 4 limes d 6 teaspoons of pimento & d 2 teaspoons of rock salt d 1/2 scotch bonnet pepper cut in strips d 3 cups of white wine vinegar d 1 cup of olive oil for frying d 4 large banana / shallots julienne strips d 4oz of organic baby carrots d 3oz French green beans d 1/2 each black red and yellow Capsicums (mixed peppers) cut into d julienne strips d 2 sprigs of coriander d 1 cinnamon bark Seasoning d Lemon d Tables salt 20

Christmas/New year cook book 2007/8

d 1 Onion d 4 Cloves of garlic d 1/2 scotch bonnet d tea spoon Olive Oil d tea spoon of Worcester Sauce d 3 Sprigs of Thyme d 1/2 a tea spoon of Maggi liquid seasoning d 2 oz of flour Method Step 1 First clean and scale the fish with the salt and lemon water Make an incision through the belly of the fish, grasp the end of the intestine nearest to the head and pull it away along the length of the slit, pull out and discard Wash again in the salt and lemon water lift onto a cloth and dry Step 2 To season, make a marinade by using a food processor, liquidiser, blend all of the ingredients above and rub into the fish inside and outside, then lightly dust with flour and deep fry in the olive oil for 5 minutes. Set aside place onto a dry cloth to remove the excess oil

Fish

Step 3 To make the escoveitched sauce place in a saucepan the pimento, cinnamon bark, rock salt, scotch bonnet pepper white wine vinegar banana / shallots julienne strips and simmer for 10 minutes.

Peel the organic baby carrots, prep the French beans, Capsicums (mixed peppers) cut into julienne strips and the coriander simmer for an extra 5 minutes.

Place the fried fish on a plate and spoon the escoveitched sauce over it.

Step 4 To garnish, place a hot pan on to the stove and keep it on a hot burning stove for two min, place the vine cherry tomatoes into the pan and keep tossing until the tomatoes get slightly browned. Then cook for a least five min on this hot burning stove until the tomatoes actually begin to burst. Add a tea spoon of olive oil, and two tea spoons of Demerara sugar and cook down for one min, then place the stewed tomatoes on top of the fish to give a festive garnish and serve.

20 facts

about Anthony Cumberbatch

1. Born - Dulwich. On Tuesday 29th July 1968 at 10.07pm.

2. Parents - Alvin Glenvere Cumberbatch and Joan Martalla Cumberbatch (formerly Greaves).

3. Earliest childhood memory - Living on my grandparent’s farm in Barbados where my grandfather reared animals (pigs, cows, sheep and chickens) and grew fruit and vegetables. As a child I helped my grandfather slaughter animals, carefully prepare and sell the meat at their farm shop which also sold fruit, vegetables and cakes my grandmother used to home bake.

4. Awards - Voted ‘Best Caribbean Chef 2007-08’ at the Caribbean Food Emporium Awards recently. Also won Modelling competitions and various other Food Awards.

5. Favourite drink - Classic champagne cocktail with a slice of flamed orange peel.

6. Most weird experience - Seeing a spirit in the form of a ghost dressed in a Victorian dress, holding a gold lantern over me whilst I lay in my bed. I’m pretty sure I wasn’t dreaming and although I am a little sceptical about ghosts, that was certainly out of the ordinary.

7. Favourite film - I have a few. Legends of the Fall, Meet Joe Black and Step Mum. 8. Favourite animal - Boxer.

9. First pet - A duck named DJ. My grandfather decided to cook it for my Mum when she visited us in Barbados . My Mum didn’t eat it of course, as she knew it was once my pet duck. I was distraught at the time but looking back, I feel quite chuffed to have reared a prime duck which my grandfather thought fit to cook for a special family meal.

10. Favourite lady - Joan Day (my Mother) and Halley Berry .

11. I can’t stand - Mess. My mother took pride in keeping our home clean and tidy. I was brought up with Christian values and ‘cleanliness is next to Godliness and dirtiness is the inventor of misery’ was one of them. Cleanliness and order remains important to me both in my personal and professional life.

12. Music - 70’s/80’s Soul: Intro, R Kelly (his earlier music), Jodeci and Blackstreet are amongst my favourite artists.

13. Most influential and inspiring person - My grandmother, who educated me on food, how to grow it, cook it and how to be creative with it.

14. Longest relationship - 20 years ... with my culinary skills!

15. Celebrities I’ve cooked for - George Clooney, Patsy Kensit, Mick Jagger and daughter Jade, Liam Gallagher and several Sporting Celebrities.

16. Worked with - Antony Worrall-Thompson.

17. As a child - My mum would send us to bed if she caught us watching even the most subtle romantic scene on film or TV. 18. I like to - Play Pool.

19. Favourite artist - Vincent Van Gough.

20. My perfect day - Sitting by an open fire in a remote cottage on a cold, wet, windy day.

The smell of burning wood, sound of crackling logs and watching my favourite films.

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African Cuisine Taste the Treasures of Fine

By Jacqueline Asafu-Adjaye

African Cuisine is experiencing a renaissance, with an increasing number of top food critics discovering the provocative delights this palette has to offer the senses. Unlike other types of cuisine, African dishes served up by chic restaurants such as 805, Marble and President in the Capital take you straight out of your comfort zone and into a safari styled tasting experience, filled with adventurous seasoning, wild organic flavours and vibrant colourful ingredients. Typically African dishes wet the appetite with their signatory spicy scents and the promise of satisfaction that revitalises the soul.

For those of you yet to experience the culinary juices of Fine African cuisine, take a guided tour with GV Media restaurant critic.

Ope Bankole.

Gold Coast Restaurant Review Gold Coast the black jewel of Africa is presented in splendor on Portland Rd SE25. Tranquil and friendly, it’s an environment that endorses free movement within this mansion of a building. Gold Coast serves as a wine bar, restaurant, and local pub and delivers everything one expects of an establishment representing the black star of Africa.

Gold coast delivers a unique entrée to African dining and networking.

The menu is reasonable, hosting variety and attitude. Introduce yourself to the uniqueness of Fufu on a plate served with palm nut soup. Washed down with a bottle of Africa’s finest Gulder beer.

Portland Rd has never been the same nor will the colours of Ghana fade with this type of home pride cuisine.

This place simply personifies friendliness and a consistency of excellence. Well done to Francesca and William Quagraine owners of the Gold Coast for transforming the drab culinary skyline of SE25.

GV star Rating

How to get there Gold Coast 224 Portland Road, South Norwood, London, SE25 4QB Telephone number: 020 8 676 1919

805 Restaurant Review The South East meets West End at 805 Old Kent Rd, be prepared as arriving at 805 is no ordinary experience. This restaurant attracts football stars, high powered executives, and has its fair share of glamorous diners, including Nollywood starlets Stella Damascus, Stephanie Okereke and leading actor RMD. 805 it self is prominent, standing out amongst a colonnade of shops and boasting three entrants, with a new bar being the most recent addition.

805 menu delights, such as Jollof Rice, Pounded Yam and Okra soup with assorted meat and my favorite a Fish named Monica, amounts to a fraction of their superb main courses.

Service is cute, fast and tidy, delivered with aplomb. Although, a smile would help but that said, it does come big and strong with a tip.

This place is rated because of the food and the ambience, which is neither rigid nor over refined. You can kick off your shoes and relax. It is 805 is certainly culturally unique with its heavy Nigerian influences.

An experience to die for? No. But a place to be seen, and dine

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till your belly full? Yes! Early booking is strongly advisable to avoid disappointment.

GV star Rating

How to get there

805 Restaurant and Bar 805 Old Kent Road, London, SE15 1NX Telephone number: 020 7 639 0808

Mama Calaba Restaurant Review A trend was set by Mama Calaba, one of the pioneers of fine Caribbean cuisine in Britain, when they first opened there was absolutely nowhere for people who enjoyed African cuisine to dine outside their own home.

Its arrival filled a gap in the restaurant market. Giving its punters a warm welcome and a sense of returning home in style. As the name of the restaurant suggests, go there to be thoroughly spoilt.

An eatery experience that conjures up the old West African Proverb, ‘when we were hungry we were fed, when we were thirsty we were watered’, in other words Mama Calaba is manna from heaven and a world away from mushy peas, bangers and mash.

Mama has shifted the goal posts, to a much needed level in order to deliver a higher quality. This aesthetic contemporary, North London restaurant needs to be visited and treasured. Mama is a hostess who delivers a Nigerian experience of the highest order.

Meals fit to grace the finest of tastes.

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GV star Rating

How to get there Mama Calaba 3rd Floor, Dexion House, 2-4 Empire Way, Wembly, HA9 OXA Telephone number: 0208 902 2277

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nda Chilli Sauce a M

Bellyful Hamper www.caribbean-hampers.co.uk

MANDA AFRICAN CHILLI SAUCE IS A TRADITIONAL HOT CHILLI SAUCE

Blended with herbs and spices from Zambia, Manda Chilli Sauce offers a taste of Africa, for all who enjoy a little kick to their food.

Manda Chilli Sauce brings Africa to your table, Enjoy.

Ingredients: Scotch bonnet and habanero peppers 50%, tomatoes, onions, salt, parsley, spirit vinegar, olive oil, lime juice and Zambian mixed spices.

Tel: 020 8813 0536 Website: www.mandafoods.co.uk

Now available ed in ASDA and select retailers C52

Yampi Doodle Ltd P O Box 267, Welling, Kent, DA7 9DU TEL +44 (0) 7786 593219 email: yampidoodle@yahoo.co.uk

www.caribbean-hampers.co.uk

A selection of scrumptious (irie) foods from the Caribbean and the UK. The "bellyful" collection of delicious foods and drinks will have your taste buds wanting for more. This is a themed hamper offering items to cook, ready to eat,drink, wear, read and hear; so there is something for everyone in the hamper.

Packed with traditional recipes using the finest ingredients, the dishes are completed by adding some locally acquired fresh ingredients to the cooking. A truly fabulous collection supplied in a wicker hamper.

To view a selection of our hampers and to place an order go to our website at: www.caribbean-hampers.co.uk

Use sparingly as a condiment or add to casseroles, sauces, barbeques, chicken, meat, fish and stir fries.

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Christmas/New year cook book 2007/8

Reggae Boys Salad INGREDIENTS d 1 packet GRACE ELBOW MACARONI d 1 medium sweet pepper d 1 small onion d 2 medium carrots d 1 Tbs. GRACE SOFT MARGARINE d 1 can GRACE GREEN PEAS d 1 can GRACE WHOLE KERNEL CORN d ¼ cup GRACE WHITE CANE VINEGAR d ¼ tsp. salt d ¼ tsp. GRACE BLACK PEPPER d 250 grams tastee cheese d 10 lettuce leaves d 1 Tbs. GRACE COOKING OIL METHOD d Cook macaroni as directed on package and drain. Chop sweet pepper and onion and sauté in hot margarine. d Cut carrots in strips, shred cheese and set aside. d Place macaroni in a bowl and add sautéed onion and sweet pepper, peas, whole kernel corn, carrots, vinegar, salt and pepper and mix well. d Add cheese and mix.

SERVING SUGGESTIONS Serve on a bed of lettuce.

Christmas/New year cook book 2007/8

25

Herb Crusted Stuffed Jerk Chicken

Why not celebrate the first meal of 2008 with this Caribbean Scene recipe.

ingredients d 2 Skin on Chicken Breasts d ½ Onion, finely chopped d ¼ cup finely chopped scallions d 2 Teaspoons thyme Leaves d 1 Teaspoon Magi Liquid Seasoning d ½ Teaspoon Jamaican All spice d 1 touch of Nutmeg d ¼ Teaspoon of Cinnamon d ½ Scotch Bonnet Minced Finely d ½ Teaspoon Ground pimento d 1 Table spoon of Demerara Brown Sugar For the Crust d 50 Grams Flat Parsley d 50 Grams Dried Bread d ½ cup finely chopped scallions d 2 cloves of garlic finely chopped d 2 eggs For The Filling d 6 large leaves of spinach, Devain d ½ a plantain d 1 Red Capsicum, roasted & seeded d 1 Teaspoon Thyme d 5grams Honey Method Wash the chicken in salt water & lemon. Using a food processor, combine all the ingredients and grind to a paste and rub into the flesh and skin of the chicken. Marinate for 2hours or best over- night.

To make the filling Blanch the spinach leaves, refresh in cold ice water. Then press between two clothes to dry.

Cut the plantain into 4, length way. Sauté in a pre-heated pan for 2 minutes with the honey and thyme, place to cool down.

Peel the roasted Red peppers, deseed and cut into four equal size. Place the cooked spinach onto the chopping board. Put the plantain and Red peppers inside and roll. Make a slim, like a pocket and place the spinach roll inside and close.

For the crust Place all the ingredients in a food processor ad blend. Then beat the eggs to make an egg wash, place the Jerk marinated Chicken in the egg wash, then place straight in the herb crusty mixture. Place on a baking tray and cook in a medium heated oven, gas mark 180.

Cook for 20minutes then serve.

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Christmas/New year cook book 2007/8

created by their head chef Anthony Cumberbatch

✴

Brown Eagle Caribbean Cuisine

Brown Eagle was established in October 2002 by Shawn and Sonia Douglas.

Operating from 2 locations in London, we offer delicious food that boasts an original Caribbean flavor. Our food is freshly prepared daily and we use quality ingredients to ensure that the taste is as good as it should be.

✴

Cooking good quality Caribbean food is our passion!

We serve our community and indeed the wider community with a wide range of mouth watering Caribbean dishes surrounded by Caribbean music to set the all essential atmosphere for our customers to enjoy.

POT ROAST BEEF

✴

Bev’s Christmas SpecialIngredients 4

kilo Beef for roasting

1

Tea spoon Everyday seasoning

1

Tea spoon All purpose seasoning

1

Tea spoon Black pepper

1

Tea spoon Crushed Garlic

1

Tea spoon Ground pimento

2

Table spoon’s Soya sauce

1

Large onion

3

Stork’s of spring onion,

1/2

Hot pepper

1/4

Thyme

✴

•

Before seasoning beef wash in vinegar and water

•

Use small knife to puncher beef on both sides this will help the seasoning to penetrate into the meat.

•

Chop and dice onion into small pieces

•

Pour all seasoning together into one bowl with the onions and mix well

•

Stuff seasoning into puncher areas of the beef

•

After stuffing use the remaining seasoning and cover the entire beef.

•

Leave to marinate for at least two hours or better still cover and place in the fridge over night for the best flavour.

•

When ready for roasting, place the beef into a roasting pot or a tray if you choose a tray cover with baking foil if a pot cover with a lid and place into the oven for one hour gas mark 4.This will tenderise the meat before you post roast it

•

After one hour take the beef out of the roasting tray and place in large pot ensure that the pot is large enough to cover the joint fully.

•

Turn the gas fire on a low heat and turn regularly until the beef is fully cooked and dark brown in colour.

•

After you have taken out the beef from the pot, use the juice that the beef has made to make some gravy. Use your required gravy mix and pour into the remaining juice. This will make rich and tasty gravy.

•

Once cooked place on a serving platter and slice while hot, serve to your family and friends. Enjoy.

✴

✴ Wood Green 234 High Road Wood Green London N22 8HH Tel: 020 8889 — 8042 Tottenham

2 White Hart terrace White Hart Lane, Tottenham London N17 8HN Tel: 020 8365 – 9905

Brown Eagle were winners of the Caribbean Cuisine Consortium Award for Best Caribbean Take-Away 2006/07 & 2007/08

Okro and Bitter leaf Soup Ingredients d 500g/llb assorted parts of meat (washed) d I medium smoked fish (washed) d 225g / 8oz stockfish (pre- soaked) d 22 5g / 8oz bush meat (washed) d 500g/ llb fresh Okro d 225g / 8oz bitter leaf (washed) d 150ml / 5/7 oz palm-oil d 3pt stock or water d I OOg / 4oz ground crayfish d 25g / loz iru (locust bean) d I OOg / 4oz ground pepper

d Add the rest of the stock. d Prepare the Okro by washing thoroughly in cold water. d Divide into two, finely chop one half and cut the rest into small rounds. d Add the prepared Okro together with the washed bitter leaf to the boiling soup and stir. d Add the palm-oil and iru allow to bubble and simmer for 5 minutes. d Sprinkle in ground crayfish and stir. d Simmer for another 10minutes. Check seasoning and serve hot with pounded yam.

Method d Place the washed meats in a large pot, add a drop of water or stock, d Season with salt and ground pepper and boil for 30 minutes or until tender. d Add the smoked fish and stock fish, cook for another 10 minutes.

Presidential foods-half page.qxp

10/12/07

14:41

VARIATIONS Fresh Pumpkin leaves (Ugwu), waterleaf or uzoza leaves can be substituted for bitter leaf in this recipe. It can also be cooked plain without using any of the vegetables. This is better known as lla Alasepo.

Page 1

PRESIDENTIAL

FOODS

BRINGS THE MARKET TO THE HIGH STREET

We introduce you to our one stop shop where you can get all you need for your cooking under one roof.

From meat, chicken to fish, rice seasoning We also do specialist foods like ogi, bitter leaf, okro, and ugwu Famous presidential Suya is also available.

Opening times Monday – Friday 10am to 8pm Saturday 10am to 7pm Sunday – 12pm to 5pm

ADDRESS: 14 GREEN LANE, THORNTON HEATH CR7 8BA TEL: 0208679 5726

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Christmas/New year cook book 2007/8

Grilled Prawns

Serves 4 Ingredients d 1 lb Tiger Prawns in the shell d 3 garlic cloves, (crushed) 2 tablespoons Jerk Seasoning d 3 sprigs thyme d 3 scotch bonnet peppers, (halved and seeded) d 2 tablespoon of Soy Sauce 1 tablespoon salt d 1 tablespoon vinegar d 1/2 tablespoon black pepper d 2 Limes, Cooking oil

Method d Marinade Prawns with Jerk seasoning, Garlic, Salt, Soy sauce, black pepper, scotch bonnets and thyme sprigs. d Brush with olive oil and grill for 3 minutes on each side. d Add 1/4 -1/2 cup oil over a medium heat. d Thread on skewers with prawns with Lime. Add the Prawns and cook for 5 minutes. Keep stirring the Prawns then add the vinegar. d Cook for another 2-3 minutes.

Cooking time: 10 minutes

Christmas/New year cook book 2007/8

29

Jollof Rice Ingredients d Water d Onions d Salt d 2 tomatoes and 1 bell pepper (without seeds if you don’t like things too hot) d 4 cups (or about 1 litre) white rice d Dry Red Pepper (like Cayenne pepper) d Meat broth (about 1 cup or ¼ litres) d Maggi cubes (about 4) d Vegetable oil or sunflower oil d 1 teaspoon of butter for taste Method d Unless the rice is pretty clean, you will want to rinse it before cooking it. d Put the rice and about 6 cups (or about 1½ litres) of water into a pot and place on high heat. (Some people prefer to boil the water and add the rice to boiling water. This is fine too.) d If you are using fresh ingredients (the tomatoes and pepper) blend them until they are smooth in texture (you can also grind the onion and add spices with this mixture). d Let the rice cook 10-15 minutes. d Add either the tomato/pepper mixture or the tomato sauce and tomato paste. If you have not added the onion, you can slice or dice it now and add to the pot, depending on how large you like your onions. d Add enough water to allow the rice to complete cooking (since you will not be draining the rice, it is better to add too little and check up on it often, than to add too much). d If you have any meat broth from boiling any meat, you can add it to this as well. Otherwise, unless you are a vegetarian, suggest adding about 4 magi cubes for taste. d Add about 2 teaspoons of salt, 1 teaspoon of butter and about ½ a teaspoon of dry red pepper (as the rice is cooking, or as you are eating the finished product, you can add more of either one of these so I really suggest starting out small, also useful if different people who will be dining have different tastes). d Allow the rice to continue cooking on low heat until the rice is soft. (Also, some people prefer to bake it once they’ve added the ingredients... I suggest 350 degrees or so.) d Once cooked, add more salt or pepper to it if you wish.

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Christmas/New year cook book 2007/8

Fresh Fish Pepersoup

serves 4 Ingredients d 2 medium size fish (tilapia catfish or bream) d I lemon or lime d 50g / 2oz pepper soup seasoning d 50g / 2oz chopped chillies d 100g / 4oz fresh prawns d I litre / 2pints water or stock d 25g / l oz chopped mint leaves Method d Have the fishmonger clean the fish and slice into 8 pieces. d Wash the fish thoroughly with lime or lemon to remove any slime season with salt d cover and leave in a cool place until required. d Pour the stock into a clean Pot and add chopped onions chillies and pepper soup seasoning. d Bring to the boil and boil rapidly for 15 minutes to blend together the flavours. d Add the seasoned fish and peeled fresh prawns and simmer gently for 20minutes. d Check seasoning and serve garnished with chopped mint leaves

Christmas/New year cook book 2007/8

31

805 Restaurants Presents the 805 Bar OPENNING HOURS Monday - Sunday 2pm till 12am Open on Bank Holidays Closest tube station Elephant & Castle buses: 453 21 N21 N453 Car parking available 805 - 807 Old Kent Road London SE15 1NX Tel: 020 7639 0808 Fax: 020 7277 2003

32

Christmas/New year cook book 2007/8

Asaro

(boiled yam with pepper)

Ingredients d 1 large yam d Salt d I tin of tomato sauce d Peppers d Onions d 2 Maggi cubes d Cut the yam up into cubes (about 1 inch on each side). d Rinse the yams. d Place them in a large pot with enough water to cook them. d Add d Ground tomatoes and peppers OR d Tomato sauce and tomato paste d Also add sliced/diced onions, salt, and pepper. d If you wish, you can also add meat or fish. d Cook until the yams are soft enough to eat. d Mix the contents of the pot to get a good distribution. d Usually eaten as a side or as a meal

Christmas/New year cook book 2007/8

33

Curry Goat

INGREDIENTS d 3 lb. Goat Meat (cut up in bite size pieces) d 1 Large Onion (chopped) d 2 cloves Garlic (chopped) d 1 Scotch Bonnet Pepper (chopped and seeded) d 4 oz. Jamaican Curry Powder d 1 oz. Cooking Oil d 1 oz. Ground Black Pepper d 2 tbsp. Salt d 4 sprig. Thyme d 1/2 oz. Vinegar d 6 Pimento Seeds (Allspice) METHOD d Wash goat meat with vinegar and water. Rub in all the season with goat meat and let it sit in the refrigerator for 1 hour. d Remove the meat from the refrigerator and then remove the seasoning from the goat meat.

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Christmas/New year cook book 2007/8

d In a saucepan, heat the oil on high until it smells. Add 1 oz. curry powder to the hot oil. Stir curry powder in oil until the color starts to change. d Put the goat meat in the saucepan now. Stir the meat in the hot oil for two minutes; be careful not to burn the meat. d Add 1 oz. water to the pot, keep stirring until the meat looks like the muscles are tightening up. d Now turn down the heat to medium and add 2 cups of water to the meat in the saucepan. Cover the pot and let this stew simmer for 20 minutes. Check on the meat in the pot, stir again and add water to cover the meat. d Simmer for another 20 minutes, and then check to see if the meat is medium soft. If it is so, add the seasoning you removed earlier to the pot. d Let the stew simmer for another 15 minutes on a slightly lower heat (between medium and low). d (Optional) You can add potatoes to the pot the same time you add the seasoning. You can also add bread crumbs to thicken.

Cummin up - Caribbean Restaurant, Caterers & Take Away.

T: 020 8776 5868 E: cummin.up@virgin.net W: www.cumminup.co.uk

Cummin Up offers a range of catering services for events which include: • Weddings • Birthdays / Celebrations • Luncheons • Funerals • Fun Fairs • Business Luncheons / Dinner 389 Lewisham High St , Lewisham, London SE13 (+44) 0208 690 9167 293 Sydenham Rd, Sydenham, London SE26 (opposite Library & Home Park) (+44) 0208 776 5868 265e New Cross Rd (Next to Newcross Gate Train Station) New Cross, SE14 (+44) 0208 694 1745 7b Dartmouth Rd, Forest Hill London SE23 (+44) 0208 699 6144

EAT AS MUCH AS U LIKE

£7.99

WITH DRINK! (Friday/Saturday and Sunday 12.00 - 8.00pm only)

S SEASO NS GRE ETING

FROM J WRAY & NEPHEW (UK) LTD J Wray & Nephew (UK) Ltd The Foundry 156 Blackfriars Road London SE1 8EN Tel: 0207 953 3808 Fax: 0207 953 3823 info@rum.co.uk www.rum.co.uk www.alize.com/uk www.dooleystoffee.com Registered in England and Wales No: 2719907 VAT No: 607954419 Registered Office: 82 St John Street London EC1M 4JN