The Gleaner Independence Cookbook - 2012 by diG Jamaica

Pastries Breadfruit Muffin Ingredients: 3 cups breadfruit flour 1 cup all purpose flour 3 tsp baking powder 2 eggs 3/4 cup honey 3/4 cup oil 1 tsp vanilla 1 cup raisin 1 cup crushed nuts Method: Combine oil, honey, eggs and vanilla and beat well. Sift flour and baking powder and add to mixture. Add floured raisins. Spoon mixture into muffin tins 3/4 full, sprinkle with crushed nuts. Bake in a hot oven at 350°F or 180°C for 15 minutes or until done. – Courtesy of RADA

Breadfruit Pudding Ingredients: 2 cups grated breadfruit (not too fit) 2/3 cups flour 1 1/2 cups coconut milk 1 tsp salt 1 tsp nutmeg 1 tsp cinnamon 1 tsp vanilla 1 tbsp margarine 1 cup sugar 1/2 cup raisins 2 eggs 1 cup wine Method: 1. Dissolve sugar in coconut milk, add spices and flavourings 2. Add flour to breadfruit and mix thoroughly 3. Beat eggs and add to milk mixture. 4. Pour milk mixture over breadfruit/flour mixture and beat well. 5. Add raisins and wine and combine well. 6. Pour into greased pudding pan 7. Bake in preheated oven at 350°F until done. 8. Add sorrel-rum sauce over baked pudding. 9. Decorate and serve.

Breadfruit Fruit Cake Ingredients: 1 cup pureed breadfruit 8 oz margarine 1 cup brown sugar 3 cups all purpose flour 5 tsp baking powder 1 lb mixed fruits 4 eggs 3 tbsp browning 1 cup Red Label Wine 1 tbsp white rum 1 tbsp brandy 2 tsp vanilla

1 tsp cinnamon powder Method: Cream butter and sugar. Beat eggs and add to mixture, then add vanilla and browning. Sift flour, baking powder and cinnamon then add alternately along with cold breadfruit purée and wine to mixture. Add blended fruits. Pour into a greased 10” cake tin and bake at 350°F until done.

THE GLEANER’S INDEPENDENCE COOKBOOK 2012

Pastries Coconut Toto Preparation time: 50 mins. Serves: 15 Ingredients: 1/2 lb butter, slightly salted 1 cup granulated sugar 3 eggs 1 tsp vanilla essence 3 cups all-purpose flour 3 tsp baking powder 1 tsp cinnamon, ground ? tsp nutmeg, grated 2 cups coconut, grated 1 pk Maggi Coconut Milk Powder, dissolved in 1/2 cup of water

Method 1. Preheat oven to 400°F (200°C) 2. Cream butter and sugar. Add eggs and vanilla and beat for 2 minutes longer. 3. Sift together flour, baking powder, cinnamon and nutmeg. 4. Add flour mixture and coconut to butter and sugar mixture alternately with Maggi Coconut Milk. 5. Spread evenly in greased shallow baking tin. 6. Bake for 30 minutes.

Cassava Toto Ingredients: 1 cup cassava flour 2 cups wheat flour 3tsp baking powder 1/4tsp salt 2 tsp mixed spice 1tsp nutmeg 1 cup brown sugar 1 cup coconut milk 1 egg, beaten 1tbsp vanilla 1/2 cup margarine, melted 1 1/2 cup grated coconut Method: 1. Mix together flour,

baking powder, salt and spices. 2. Sweeten coconut milk and add beaten egg, vanilla, melted margarine and grated coconut 3. Add liquid mixture to dry ingredients stirring lightly. 4. Pour batter into greased pan and bake at 350°F for 30-35 minutes or until tested done. – Courtesy of RADA

Dasheen pudding Ingredients: 1 cup grated dasheen 1/2 cup brown sugar 1/2tsp nutmeg 1 cup whole wheat flour 1tsp baking powder 1 cup soaked fruits 1/2 cup butter or margarine 1tsp salt (omit if margarine is used) 1/2tsp vanilla 1/2 cup coconut milk 1/4 cup desiccated coconut (toasted) Method: 1. Add coconut milk to grated dasheen and beat until fluffy and light. 2. Add all other ingredients and beat again until very fluffy and light. 3. Pour into a greased baking tin 4. Bake at 350°F for 40-45 minutes

Dasheen Fruit Cake Ingredients: 1 1/2 cups cooked dasheen (with salt) 2 cups sugar 1 cup butter 2tsp baking powder 1tsp cinnamon powder 1tsp nutmeg 1tsp mixed spice 2 1/2 cups flour 4 eggs (beaten) 1 cup raisins 1/2 cup wine 1/2 cup rum 1tbsp food browning 4

Method: 1. Mash cooked dasheen well into a smooth paste. 2. Cream the butter and sugar together until light and fluffy. 3. Add beaten eggs a little at a time to butter and sugar mixture. 4. Gradually add mashed dasheen, gently beating after each addition. 5. Sift dry ingredients and fold into dasheen mixture. 6. Add fruits, wine, rum and browning and gently fold into the mixture.

7. Pour into greased and lined cake tin. 8. Bake in hot oven 350°F for 45 minutes until done. NB: If fruits were not presoaked in rum and wine it can be steamed in a small amount of water to get it soft, after which the rum and wine can be added to add flavour or if preferred, the fruits can be chopped in a blender adding the rum and wine.

THE GLEANER’S INDEPENDENCE COOKBOOK 2012

– Courtesy of RADA

• 2 chicken breasts (deboned, and cut to create butterfly wins) • 3 cabbage leaves (finely chopped and blanched) • 3 pak-choy leaves (finely chopped and blanched) • 6 strips yellow and green sweet pepper (blanched) • 1 tbsp finely chopped onion • 1 tbsp finely chopped escallions • 1 egg beaten • 4 tbsp Jerk Butter* • Benjamins Jerk Seasoning to taste • 1 hard-boiled egg white (cut in strips) • Salt to taste • Chicken spice to taste • Benjamins Barbecue Jerk Sauce to taste • Soy Sauce to taste * Jerk Butter Blend melted butter/margarine with a little Jerk Barbecue Sauce and seasoning. Allow to harden before adding to chicken. METHOD • Season chicken with Benjamin Jerk Seasoning, onion, scallion, chicken spice and soya sauce. • Arrange two breasts together to create a larger roll. • Lightly season cabbage and pak-choy with some seasoning used on chicken, add a little of the beaten egg.

Quick 'N' Easy Directions 1. Combine 1/2 pack JF Mills Johnny Cake Mix with 1 1/2 - 2 cups milk or water using hands to knead until smooth. 2. Leave dough in bowl covered for approximately 10 minutes. 3. Portion dough into equal pieces, form into a ball then flatten. 4. Pre-heat oil for frying. 5. Fry until golden brown.

• Arrange hard-boiled egg white, sweet pepper, pak choy and cabbage on chicken breast, add a little Jerk Butter. • Fold chicken breast to fully cover filling. • Use cooking cord on tie breast to hold in place. • Brush with Benjamins Barbecue Jerk Sauce, rub on more seasoning if necessary and bake at 350 degrees until done. • Slice, garnish and serve as desired.

INGREDIENTS: Enriched Wheat Flour, (Flour, Niacin, Reduced Iron, Thiamine, Mononitrate, Riboflavin, Folic Acid), Sugar, Vegetable Shortening and Salt.

THE GLEANER’S INDEPENDENCE COOKBOOK 2012

Pastries Jackfruit Patties Ingredients: 4 cups green jackfruit flesh (uncooked) 4 cups heavy cream 2 eggs 3 cups flour

1/4 cup scallions, chopped 1/4 cup onions, chopped 1 tsp sugar 1 tsp salt Method: Mix jackfruit and whipping

cream. Beat eggs. Gradually beat in flour. Mix in sugar, salt scallions and onions. Stir in jackfruit mixture. Mix well. Shape into patties. Fry in hot oil, browning on each side. Serves 8

Festival Ingredients: 1 1/2 cups flour 3tbsp cornmeal 1/2tsp salt 3tbsp brown sugar 1/2tsp vanilla 3/4tsp baking powder 2/3cup water Method: 1. Sift the flour, baking powder, salt, and cornmeal and combine. 2. Add the sugar and stir. 3. Add the vanilla to the water, and then add the mixture to the dry ingredients, binding to form a soft dough. 4. Knead lightly. 5. Leave covered for about 1/2 an hour. divide the dough into eight portions. 6. Flour hands. 7. Knead lightly, then roll and pull each portion to form a 6 in x 1 1/2 in length, about 1/8 in thick. 8. Dip the festival in a mixture of cornmeal and flour then deep-fry in hot oil until golden brown.

Duckunoo The recipe for Duckunoo was brought from Africa. This delicious dessert is made with cornmeal, or green banana, coconut, spices and brown sugar, all of which are tied up in a banana leaf (hence its other names, Blue Drawers and Tie-A-Leaf) and slowly cooked in boiling water. Ingredients: 2 cups cornmeal 1/2 tsp salt 3/4 cup brown sugar 1/2 tsp cinnamon powder 1/2 tsp mixed spice 1/4 cup raisins 1/4 cup grated coconut 1 1/2 cup coconut milk 1/2 tsp vanilla essence Banana leaves Banana bark 6

Method: 1. Mix all dry ingredients and grated coconut together 2. Add coconut milk and vanilla to give a dropping consistency 3. Singe two banana leaves over an open flame 4. Cut leaves into rectangles 12 x 8 inches 5. Place half a cup of cornmeal mixture on each portion.

6. Roll up quickly 7. Fold over the sides of roll, parcel style and tie the package in both directions with a very thin strip of banana bark. 8. Drop bundles into boiling water 9. Simmer for about one hour. Serve hot with rum butter or raisin sauce or serve cold. â&#x20AC;&#x201C; Courtesy of A Hamper of Recipes from Jamaica by Jill Roberts

THE GLEANERâ&#x20AC;&#x2122;S INDEPENDENCE COOKBOOK 2012

THE GLEANER’S INDEPENDENCE COOKBOOK 2012

Pastries Green Banana Cookies Ingredients: 3 cups green banana (shredded) 125g (1 cup) flour 125g (1/2 cup) brown sugar 125g (4 oz) margarine 1 egg 1 tsp baking powder 1 tsp mixed spice 5 ml (1 tsp) vanilla 1 tsp cinnamon Method: 1. Cream margarine and sugar, add egg and vanilla and beat well. 2. Add green banana and mix well. 3. Sift flour, baking powder and spice. 4. Add sifted dry ingredients, a little at a time to make a soft dough. 5. Drop by spoonfuls on a greased baking sheet, or pipe from a piping bag. 6. Top with cherry if desired. 7. Bake at 180°C (350°F) for 20-25 mins. – Courtesy of RADA

Peanut Loaf Ingredients: 2 cups ground peanuts 1 cup coconut milk 3 cups breadcrumbs 1-2 tbsp oil 1-2 cup vegetable stock 1 cup diced mixed vegetables (carrot, string beans, sweet pepper) 1 large onion grated 2 cloves garlic, grated 1/4 cup scallion, chopped 1 tsp fresh thyme leaves 1/2 tsp country pepper, chopped Salt Method: 1. Blanch peanut and remove testa; blend using coconut milk, add breadcrumbs and put aside. 2. Heat oil and sauté vegetables and seasoning; add to peanut mixture and blend well adding vegetable stock to moisten peanut mixture. (Should not be too wet) 3. Add salt to taste. Bake at 350°F for 45-50 minutes or until tested done. 8

4. Serve with onion sauce along with your favourite carbohydrate.

Onion Sauce Ingredients: 1 oz butter or soft margarine 2 tbsp flour 1 cup coconut milk and 1/4 cup onion, (chopped) blended together Salt and white pepper to taste Method: 1. Melt fat, add flour and stir until smooth, cook over gentle heat for 2 minutes, stirring until mixture begins to bubble. 2. Remove from fire and add milk mixture gradually, stirring all the time to prevent lumps from forming. 3. Return to flame and bring to a boil stirring constantly until sauce thickens. Cook for 3 minutes more, adding salt and pepper to taste.

Green Plantain Cookies Ingredients: 3 cups shredded green plantain 250g (8 oz) margarine 250g (8 oz) sugar 3 1/2 cups flour 1 egg 2 tsp baking powder 2 tsp vanilla 1 tsp grated orange rind Method: 1. Cream butter and sugar together. Add egg. 2. Add spices and flavourings. Mix in shredded plantain. Add flour and baking powder gradually and mix. 3. Pipe on to baking sheets and decorate with cherries if desired. 4. Bake at 180°C (350°F) until done.

– Courtesy of RADA

THE GLEANER’S INDEPENDENCE COOKBOOK 2012

– Courtesy of RADA

THE GLEANER’S INDEPENDENCE COOKBOOK 2012

Pastries Soursop Cheesecake

3 tsp gelatin dissolved in 1/4 cup hot water

Ingredients: 6oz sweet-biscuit crumbs 3oz butter 250gm cream cheese 1 small tin condensed milk 1/3 cup lemon juice 1 cup soursop pulp

Method: Melt the butter and mix into biscuit crumbs to make a biscuit base. Mix all the other ingredients together using a beater until smooth. Pour into biscuit base and chill until set.

Yellow Yam Pudding Ingredients: 4 cups grated yam 1 1/2 cups coconut milk 2 tsp vanilla 2 cups sugar 1 cup flour 2 tbsp margarine (melted) 3 tsp nutmeg 10

1/2 tsp salt 1 cup port wine 1 cup raisins Method: 1. Combine flour, grated yam and raisins. 2. Add sugar to coconut milk, vanilla, melted margarine,

nutmeg, salt and port wine. Mix until sugar is dissolved. 3. Add liquid to yam mixture and mix well. 4. Pour mixture into greased baking dish 5. Bake at 350Â°F for 1 1/2 hours.

THE GLEANERâ&#x20AC;&#x2122;S INDEPENDENCE COOKBOOK 2012

THE GLEANER’S INDEPENDENCE COOKBOOK 2012

Pastries Plantain Tart Ingredients for pastry: .5lb flour 3.5oz shortening .5 tsp salt ice water Method: 1. Put flour into cold basin 2. Add salt and mix. 3. Cut shortening into small parts 4. Add to flour 5. Rub shortening and flour until the mixture is like fine crumbs 6. Bind the flour mixture by using a tablespoon and cold water to make a stiff paste 7. Mix with a baking knife and then shape pastry into a ball 8. Roll out the pastry with a rolling pin then cut into round shapes 9. Bake the patties on an ungreased baking sheet for 30 to 35 minutes Ingredients for filling: 2 crushed well-ripened plantains .5 cup sugar 1 tbsp margarine .5 tsp nutmeg 1 tsp vanilla Method: 1. Combine all the ingredients in a pot 2. Turn fire on low heat 3. Cook for 2 minutes 4. When cool use as fill for pastry Source: Jamaicans.com

Carrot Cake Makes: 12 portions Preparation time: 25 minutes Ingredients: 2tsp baking powder 1tsp baking soda 1 1/4 cup wholewheat flour Pinch of salt 1 tsp ground cinnamon 1/2 tsp nutmeg 3 egg whites 12

1 cup Splenda Sugar Blend 1/2 cup margarine, low fat 3/4 pound carrot purée 1/2 cup milk, fat-free 1/2 cup nuts 1/4 cup raisins Method: 1. Preheat the oven to 350°F. 2. In a bowl, mix the baking powder, baking soda, flour, salt, cinnamon and nutmeg.

3. In another bowl, beat the eggs, Splenda Sugar Blend and margarine. 4. Combine the flour mixture with the eggs mixture, carrot purée and milk. Beat until the mixture is uniformed. 5. Add the nuts and raisins to the mix with a spoon or spatula. 6. Pour the batter into a baking pan and bake for approximately 45 minutes. Let cool. Frosting: Optional.

THE GLEANER’S INDEPENDENCE COOKBOOK 2012

Appetisers Carrot Fritters Ingredients: 1 cup mashed carrots 1/2 cup flour 1 egg 1 tsp salt 1 tbsp milk 1/2 tsp black pepper 1 small onion chopped 1/2 sweet pepper chopped 1/4 cup flaked codfish Oil for deep fat frying 1/2 tsp baking powder Method: 1. Beat egg and milk 2. Add all other ingredients and mix well. 3. Drop by spoonful into oil and fry until golden brown. 4. Drain garnish and serve. – Courtesy of RADA

Plain Roti Ingredients: 500g (2 cups) plain flour 1/2 tsp salt I tbs baking powder 1 1/2 cups water Vegetable oil Flour for dusting Method: 1. Combine flour, salt and baking powder thoroughly. 2. Add water gradually, working the dough to a soil, silky texture and let it rest for at least 15 minutes. 3. Divide dough into six even pieces and shape into round balls (loyahs). 4. Flatten loyahs into 3-inch discs between fingers. 5. Brush discs on one side with oil and flour lightly. 6. Place tahwa (or flat, thickbased frying pan) on medium heat. 7. Place two discs together (oil sides facing) and flatten to 4-inch double discs. Place on floured surface. Rest for at least 10 minutes. 8. Dust rolling pin and rolling surface lightly with flour, and roll out into 8-inch discs, Hipping the dough and dusting with more flour to ensure easy rolling. 9. Dust off excess flour and transfer to tahwa. Bake until the first sign of small bubbles appear. Flip with spatula and brush lightly with oil. Flip to other side and brush lightly with oil. Bake one minute. 14

Sweet Potato Fritters Ingredients: 2 lb sweet potato ( cooked) 1/2 lb flour 1 tbsp baking powder 1 tin sardine 1 medium onion (finely chopped) 1 sprig thyme 1 stalk scallion Method: 1. Combine cooked potato, flour, baking powder, salt and natural seasonings in a container. 2. Add crushed sardine to the mixture. 3. Use water to mix dry ingredients into a soft dough. 4. Heat oil in frying pan. 5. Use spoon to place soft dough into heated oil. 6. Fry on each side until brown. 7. Drain on absorbent paper and serve hot.

THE GLEANER’S INDEPENDENCE COOKBOOK 2012

– Courtesy of RADA

THE GLEANER’S INDEPENDENCE COOKBOOK 2012

Entrées Old-fashioned Johnny Cakes Ingredients: 1 lb flour 2 tsp baking powder 3 tbsp butter or soft margarine 1/2 tsp salt Oil for frying Method: 1. Sieve flour, baking powder and salt and combine. 2. Rub in butter or margarine and use just enough water to make a smooth dough. Remove portions of the dough – you can shape in balls in the sizes desired. Fry in hot oil until light brown. Remove and drain on absorbent paper. – Courtesy of Heather Little-White and Associates

Breadfruit Fish Cakes Ingredients: 2 cups cooked flaked fish (salted fish can be used) 2 cups cooked mashed breadfruit 1 onion 2 sprigs celery 1oz margarine 2tsp lime juice Salt and pepper to taste 2 egg whites Oil for frying/breadcrumbs Red and green pepper for garnish Method: 1. Mix together flaked fish and 16

crushed breadfruit 2. Mince seasonings (onion and celery) sauté in margarine until softened 3. Add sautéed seasonings, lime juice, salt and pepper to breadfruit/fish mixture 4. Beat well and check the taste 5. Beat egg whites until stiff, fold into breadfruit/fish mixture 6. Heat oil in frying pan 7. Drop mixture by spoonfuls into breadcrumbs and shape as desired 8. Fry in heated oil turning to

brown on all sides 9. Drain fried fish cakes on paper towels 10. Arrange on serving dish 11. Garnish with slices of red and green pepper [The recipe above was modified from: THE BREADFRUIT PLANT of St Vincent and the Grenadines. First Edition, July 2004. Communications Unit, Ministry of Agriculture and Fisheries, St Vincent and the Grenadines.]

THE GLEANER’S INDEPENDENCE COOKBOOK 2012

Appetiser

Lillan Ltd Salt Fish Fritters (Stamp and Go) Ingredients: 1/2 lb salt fish 1/2 lb flour 1 onion 2 tomatoes (plummy) 2 cloves garlic 1/2 Scotch bonnet pepper 2 stalks scallion 1 sprig thyme, (leaves only) 1 tsp ketchup 2 tbsp cooking oil (coconut oil if possible) 2 tsp baking powder Oil for frying, coconut oil if possible Hearty portions of love and care Method: 1. Soak salt fish, preferably overnight. Drain, rinse under cold water, flake the fish making sure to remove fish bones. 2. Chop finely; tomatoes, onion, garlic, scallion, thyme and pepper. 3. SautĂŠ chopped tomatoes, onion, garlic, scallion, thyme and pepper in 2 tbsp oil. Drain off oil and cool. 4. Add seasoning to salt fish, set aside. 5. Add baking powder to flour. Add salt fish to flour. 6. Add enough water to make a medium batter. 7. Add ketchup to batter. 8. Fry by tbsp in about 1/2 inch of oil until golden brown. 9. Drain on absorbent paper. 10. Serve hot. Makes roughly 24 fritters

THE GLEANERâ&#x20AC;&#x2122;S INDEPENDENCE COOKBOOK 2012

THE GLEANER’S INDEPENDENCE COOKBOOK 2012

Entrées Steam Fish (with water crackers and okras) Ingredients: 3 medium-sized whole fish 1 dozen crackers 6 medium okras each cut in half 1/2 cup coconut milk 1 small carrot cut very thin 2 cloves garlic, chopped 1 large onion cut in rings 2 stalks scallion 2 tbsp butter 3 sprigs thyme 6 grains pimento berry

Salt and pepper to taste Method: 1. Clean and wash fish in water with lime juice or vinegar, then drain. 2. Add coconut milk to large skillet and bring to a boil.

3. Add carrots and okras and let simmer for 10 minutes. 4. Place fish into the boiling coconut milk, along with butter, garlic, onion, scallion, thyme, pimento berry, salt and pepper. 5. Allow to steam for 10 minutes then add crackers. 6. Allow to steam another 5 minutes after crackers are added. 7. Serve. Best served hot. http://www.healthy-herbs-andspices.com/steamed-fish.html

Tun’ Cornmeal with Vegetables Ingredients: 7 cups of water (reserve a cup) 2 sachet Miracle Coconut Milk, (mixed according to package) 1/2 lb cubed pumpkin 1 packet cock soup 2 stalks of scallion, chopped 1 onion, chopped 1 small cabbage, shredded 1 can Miracle Mixed Vegetables 6 okras, cut into rounds 1 lb Miracle Refined Cornmeal Method: 1. Bring water to boil in a medium-sized heavy-bottom pot. Add coconut milk, pumpkin and seasonings. Cook for approximately three minutes. 2. Mix in cornmeal with the 1 cup of reserved water and add the coconut milk liquid. Stir rapidly, in a circular motion until cornmeal is cooked, about 10 to 15 minutes or until cornmeal is a pale yellow. 3. Stir in vegetables and allow to steam. Serves 3-4 persons.

Escoveitched Sprats Ingredients: 1 lb sprats 3 tbsp black pepper 3 tbsp salt 1/2 pint oil 2 cups vinegar 2 Scotch bonnet peppers, sliced 2 large onions, sliced Handful of pimento berries 20

Method: 1. Clean sprats and sprinkle on black pepper and salt. Set aside. 2. Heat oil and fry sprats. Remove and set aside 3. Combine vinegar, peppers and onions and pour over fish. 4. Serve with bammies.

THE GLEANER’S INDEPENDENCE COOKBOOK 2012

– Courtesy of Heather LittleWhite and Associates

THE GLEANER’S INDEPENDENCE COOKBOOK 2012

Entrées Lasco Curried Rice with Canned Fish & Vegetables Ingredients: 2 cups rice 4 cups water 2 tsp LASCO Curry Powder 1/2 tsp salt 1/4 cup scallion (chopped) 1 tbsp LASCO Soft Margarine 1/4 cup sweet pepper (chopped) 1/4 cup onion (chopped) 3 cloves garlic (chopped) 1 tsp LASCO Crushed Pepper Sauce 1 tsp LASCO All Purpose Seasoning 1 can LASCO Jack Mackerel in Brine 425g (drained and flaked) 1 can LASCO Mixed Vegetables (drained)

Reggae Jammin Jerk Fish in Coconut Sweet Pepper Sauce Ingredients: 1 Pack Reggae Jammin Jerk Whole Fish, head and tails removed, cut into 3 equal parts 3 oz butter, cubed 8 fl oz coconut milk 1 sml green sweet pepper, 1 inch cuts 2 stalks scallion, sliced 1/2 tbsp green Scotch bonnet pepper sauce (optional) 1 tsp brown sugar 1 garlic clove minced

Method: 1. Empty rice in a pot. Add water, curry powder, salt and scallion. Bring to a boil. Reduce flame and allow to steam until grains are tender. 2. Sauté margarine with all the remaining seasonings, then add flaked fish. 3. Empty into the cooked rice and

Method: 1. In a metal tray lined with foil, spread butter along the surface. 2. Place the fish on the tray and bake for 35 minutes in an oven or toaster oven uncovered. 3. Meanwhile prepare the sauce. Sauté/cook the garlic, scallion and sweet pepper in a sauce pot. 4. Add a cup of fish stock then add the coconut milk. 5. Bring to a simmer for about 10 minutes and put aside to cool down. Purée in a blender and strain back into the sauce pot. 6. Add Scotch bonnet pepper sauce and salt (optional) 7. Serve along with the fish when

stir gently. 4. Gently fold in mixed vegetables. 5. Enjoy. Serves 4-5

it has been removed from the oven. Chef’s tip: To make the fish stock, use a ratio of 1 onion: 1/2 carrot : 1/2 celery along with the discarded fish heads/tails. Bring those items to a gentle simmer from cold water and skim continuously. Simmer for 30 mins and strain liquid. Stock can be cooled down and stored in the freezer for up to one month. Serves: 2 persons Prepared by: Chef Brian Lumley Foodies Lyme Email: foodiefocused@gmail.com

THE GLEANER’S INDEPENDENCE COOKBOOK 2012

Entrées Escoveitched Fish Ingredients: 2 lbs whole fish 1 lime 1/4 cup flour, seasoned with salt and pepper oil for frying Sauce: 1 cup white or cider vinegar 1 cup water pinch of salt; pinch of sugar 1 cup julienned strips of carrot and cho cho 1 hot pepper, such as Scotch bonnet, cut in rings 1 large onion, cut in rings 6 pimento (allspice) berries

Jerk chicken with festival , the authentic Jamaican dish. Roger Jones/Contributed Chef’s Special Jerk Chicken

Method: After you have washed fish, squeeze lime into rinse water to reduce fishiness. Dust with flour and fry. Set aside. Boil together water, vinegar, sugar and salt. Add the remaining ingredients and cook briefly. Pour sauce over fish and leave to marinate in the refrigerator 4-24 hours before serving.

Curried Goat Ingredients: 3 lb goat meat (cut up in bite-size pieces) 1 large onion (chopped) 2 cloves garlic (chopped) 1 Scotch bonnet pepper (chopped and seeded) 4 oz Jamaican curry powder 1 oz cooking oil 1 oz ground black pepper 2 tbsp salt 4 sprig thyme 1/2 oz vinegar 6 pimento seeds (allspice) Method: 1. Wash goat meat with vinegar and water. Rub in all the seasoninig with goat meat and let it sit in the refrigerator for one hour. 24

2. Remove the meat from the refrigerator and then remove the seasoning from the goat meat. 3. In a saucepan, heat the oil on high until it smells. Add one ounce curry powder to the hot oil. Stir curry powder in oil until the colour starts to change. 4. 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. 5. Add one ounce water to the pot, keep stirring until the meat looks like the muscles are tightening up. 6. Now turn down the heat to medium and add 2 cups of water to the meat

Ingredients: 4 oz commercially prepared jerk seasoning 4 stalks scallion, chopped 1 large onion, finely chopped 1 sprig thyme, chopped 1 Scotch bonnet pepper, chopped and deseeded 1 (3 lb) chicken, cut into 8 pieces

Combine jerk seasoning, onion, thyme and pepper and rub thoroughly into the chicken. Let marinate for 4-5 hours. Place chicken on the grill over a fire made from coal and pimento wood. Jerk very slowly over the fire for 1-1 1/2 hour, turning constantly, until chicken is golden brown. Serves 6. – Courtesy of Heather Little-White & Associates

Method:

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. 7. Simmer for another 20 minutes, and then check to see if the meat is medium soft. 8. If it is, add the seasoning you removed earlier to the pot. Let the stew simmer for another 15 minutes on a slightly lower heat (between medium and low). (Optional) You can add Irish potatoes to the pot the same time you add the seasoning. You can also add breadcrumbs to thicken.

THE GLEANER’S INDEPENDENCE COOKBOOK 2012

Note : Although this is a stew, it should not be dominated by watery type gravy. You should make this stew cook until most of the water is evaporated, and let the fat from the goat flavour the stew. It takes practice and trial-and-error sometimes to get a perfect Curried Goat, so don’t give up on your first try. Source: http://www.jamaicanrecipes.com/currygoat.html

Entrées Yam Delight

1 cup milk 1 tbsp margarine

Ingredients: 2 cups cooked yam 1 onion finely chopped 1 cup grated cheese 2 egg

Method: 1. Blend yam with milk 2. Add chopped onions and sweet potato

Lillan Ltd

2 tbsp ketchup Dash of soy sauce

Oxtail and Beans Ingredients: 2 lb oxtail 1 onion minced 6-8 grains whole pimento 1/2 cup scallion chopped 1/2 pt broad beans (dried) or 1 tin Thyme to taste (about 1 tsp dried or 2 tsp fresh) 1/2 tsp salt 2 tbsp cooking oil 2 cloves garlic 26

Method: 1. Season oxtail and allow to marinate for at least one hour in a covered container in the refrigerator. 2. Use a heavy saucepan (or pressure cooker), heat oil and brown well. Pour off oil and add water a little at a time; also add broad beans. 3. Cover and cook on a low

3. Mix in grated cheese and melted butter 4. Whisk eggs until light and fluffy 5. Fold into yam mixture and bake in hot oven at (350°F) until lightly brown.

simmer until meat and beans are very tender. (If using pressure cooker, put enough water to cover meat and beans and cook for 30 minutes or until tender). 4. Carrots, spinners (long dumplings), onions or any vegetable of your choice may be added to gravy. Do not pressure the spice (pimento) or vegetables. Serve with enough gravy to cover meat. Serves: 4

THE GLEANER’S INDEPENDENCE COOKBOOK 2012

Entrées Yam Pizza

1 sprig thyme 1/2 cup grated Cheddar cheese pinch of salt

Ingredients: 2 cups crushed yellow yam 1 tbsp margarine 1/2 cup ketchup 3 frankfurters 3 salami slices 1 red sweet pepper 1 green pepper 1 onion 2 stalks scallion

Method: 1. Boil yam and crush with margarine while still hot 2. Use crushed yam to line pie pan 3. Mix together ketchup, chopped scallion, thyme and salt

Lily’s Stew Peas Ingredients: 1 pint red peas 1/2-1 lb salted Lily’s pigs tail, cut up 1/2 lb salt beef stew, cut up 2 cloves garlic, minced 1/2 tsp grated fresh ginger 6-8 whole pimento berries 1 whole green Scotch bonnet pepper 2 stalks scallion Sprig of thyme 2 cups coconut milk Salt and pepper to taste 28

3 tsp tomato ketchup Hearty portion of tender, loving care Method: 1. Soak peas in water to soften (preferably overnight) 2. Soak Lily’s pig’s tail in enough water to cover up to 3” above meat (preferably overnight) 3. Place pork tails and peas together in a large saucepan with enough water to cover, add coconut milk, and simmer for about 2 hours or until soft. 4. Add thyme, scallion, whole

4. Spread mixture over yam in dish, then cut frankfurters into strips and put in dish with salami slices 5. Cut sweet pepper and onion into rings and place on top 6. Sprinkle top with grated Cheddar cheese 7. Put in a hot oven and bake for 15 minutes or until the cheese melts 8. Serve hot

Scotch bonnet pepper, pimento berries, ginger, garlic, tomato ketchup. (Spinners may be added at this time) 5. Cook until flavours are mixed for approximately 30 minutes. Serve hot with plain rice, freshly sliced tomatoes, fried ripe plantain, and a slice of avocado pear to get the perfect meal. Note: Red peas may be interchanged with fresh gungo peas, when in season. Enjoy!

THE GLEANER’S INDEPENDENCE COOKBOOK 2012

Entrées Grace Irie Cabbage and Salt Fish Preparation time: 5 minutes Cooking time: 10 minutes Serves: 4 persons

2. Add Grace Pepperpot Soup Mix and Water and stir. 3. Add salt fish and stir in the Grace Fresh N’ Ready Cabbage and Grace Fresh N Ready Carrots and cook for 3 minutes. 4. Add the Grace Fresh N Ready Sliced Sweet Peppers and heat through. 5. Adjust seasonings and serve with your favourite starch.

Ingredients: 3 tbsps Grace Hello Margarine 1 onion, chopped 2 cloves garlic, minced 1 tbsp scallion, chopped 1 pk Grace Pepperpot Soup Mix 1/4 cup water 1 cup flaked salt fish 1 pack Grace Fresh N Ready Shredded Cabbage 1 pack Grace Fresh N Ready Shredded Carrot 1 pack Grace Fresh N Ready Sliced Sweet Peppers 1 tomato, chopped 2 tsps Grace Green Scotch Bonnet Pepper Sauce 1/8 tsp salt 2 tbsps scallion tops, chopped Method: 1. In a frying pan, heat Grace Margarine and sauté onion, garlic and scallion.

Grace Golden Surprise Ready in: 20 minutes Cooking time: 20 minutes Serves: 4 persons Ingredients 4tbsp Grace Vegetable Oil 3 cloves garlic, chopped 1 medium onion, chopped 2 stalks scallion, chopped 1/2tbsp curry powder 1tsp Grace Green Scotch Bonnet 30

Pepper Sauce 1/2 cup red and green sweet peppers, diced 6 whole Grace Chicken Frankfurters, sliced 1 packet Grace Cock Soup Mix 1/2 cup boiling water 1 pound Grace Rice, boiled 1 can Grace Whole Kernel Corn, drained Method: 1. Heat vegetable oil in a large

skillet and use to sauté garlic, onion, scallion, curry powder, green Scotch bonnet pepper sauce and diced sweet peppers. 2. Mix in the thinly sliced chicken frankfurters, Grace Cock Soup Mix and boiling water and bring to a boil. 3. Fold in the boiled rice and whole kernel corn and toss well. Serve with stir-fried vegetables and a drink.

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Entrées Eve Mackerel Seasoned Rice Ingredients: 1 can Eve Whole Kernel Corn 1 can Eve Mixed Vegetables 2 cans Eve Mackerel, drained and flaked 2 cups rice 1 small onion 1/2 tsp garlic 2 stalks scallion, chopped 2 sprigs fresh thyme 2 cups water 1/2 cup coconut milk powder 1/2 tsp salt 1 tsp Scotch bonnet pepper minced 1 tbsp Lider Vegetable Oil Method: 1. Heat oil in pot. 2. Sauté onions, garlic, scallion and thyme for 1 minute. 3. Add water, coconut milk, salt and bring to a boil. 4. Add rice, Eve Mackerel, Eve Mixed Vegetables and Scotch bonnet pepper. 5. Cover pot, reduce heat and simmer until rice is cooked.

Fricassee Chicken Ingredients: 1 chicken (2.5-3 lb Onions and or scallion Garlic Thyme Country pepper or black pepper Salt to taste Ketchup Soy sauce Cooking oil Shop now for Jamaican recipe 32

ingredients and seasoning in our online store. Method: 1. Clean chicken, wash whole in lime water if desired. 2. Cut into serving pieces, season to taste. 3. Remove seasoning from serving pieces, fry pieces of chicken in shallow fat until golden brown, but not burnt. Pour off

excess fat leaving small quantity in frying pan or Dutch pot. 4. Place browned pieces in pan or Dutch pot. Add seasoning and small quantity of water. Cover and cook slowly until chicken is tender, but not overdone. 5. Serve with side dishes http://www.jamaicans.com/coo king/chicken/fricasse.shtml

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Entrées Ackee and Salt Fish Ingredients: 1/2 lb salt fish 1 dozen ackees 4 tbsp cooking oil 1 onion, chopped 2 plum tomatoes, chopped 1/4 Scotch bonnet pepper

Method: 1. Set salt fish to soak in two quarts cold water for three hours. Flake salt fish to remove the bones and set aside.

2. Boil ackees until firm and discard water. 3. Heat oil and sauté onions. 4. Toss in ackee and stir in tomatoes and Scotch bonnet pepper 5. Serve with roasted breadfruit.

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– Courtesy of Heather Little White and Associates.

Entrées LASCO Bean Stew Ingredients: 1 packet LASCO Coconut Powder 1/4 cup water 1 medium onion (chopped) 3 stalks scallion (chopped) 3-4 sprigs thyme 1/4 tbsp pimento berries 1 can LASCO Red Kidney Beans 1 can LASCO Broad Bean (drained) 1/4 cup LASCO Tomato Ketchup 1 can LASCO Mixed Vegetables (drained) 1 tbsp LASCO All Purpose Seasoning or LASCO Jerk seasoning Method: 1. Empty coconut powder in a pot of 1/4 cup water and combine. 2. Add all seasonings and water from the red kidney beans. Simmer for 5-7 minutes. 3. Empty both canned beans into the coconut mixture. Stir in tomato ketchup. Cook on a low

flame for a further 10 minutes or until mixture thickens. 4. Reduce flame, drain mixed vegetables and stir. Serve with fluffy rice or LASCO Water Crackers.

Mackerel Rundown (‘Dip and Fall Back’) Buy pickled mackerel that is firm to the touch. Allow one medium size, very dry coconut for each pound of fish. Ingredients: 2 lbs salted mackerel 3 pint coconut milk 1 large onion, finely chopped 1 tsp vinegar 1 tomato, chopped (or 1/4 cup ketchup) 1 Scotch bonnet pepper Lime juice Method: 1. Having selected firm, fairly large mackerel, remove heads and wash in plenty of cold water. Use lime or lemon to help clean and flavour the fish. 2. Soak in hot water for 2 to 3 hours, changing once or twice to remove surplus salt. Fish, however, must not be too fresh or it will be unpalatable. 3. When fish is about half soaked, prepare coconut milk in the usual method extracting rich milk about 1 1/2 pints for each 34

pound of fish. 4. Boil milk in a thick-bottomed Dutch oven, or in a pressure cooker. This is the same process used for making coconut oil, but the sauce is used just before the milk turns to oil, when a sweetish custard is formed. A teaspoon of vinegar, chopped onions, tomatoes and Scotch bonnet pepper can be added to the custard. Flake the flesh of the mackerel and add to liquid, or if liked, the mackerel can be cut in pieces and added with the bones. Dumplings made of flour, or flour and grated green bananas can be cooked in the gravy.

5. Serve with all the gravy and garnish with green, sweet pepper. Serves 6. Success tip: Boiled green banana or roasted breadfruit is the ideal accompaniment for this dish. Salt fish may be prepared in this way too. Shad may also be used, but this is a softer and bonier fish and requires careful handling. – Enid Donaldson-Mignotte, contributor – From the Real Taste of Jamaica (New Edition). Courtesy of Ian Randle Publishing. Photo by Ray Chen

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Entrées Irish Potato Au Gratin

3 tbsp breadcrumbs

Ingredients: 2 lb Irish potato, cooked 2 tbsp margarine 1 small tin mackerel 1/4 cup milk 2 tbsp vegetable oil 1 medium onion (finely chopped) 1 medium carrot (diced) I medium sweet pepper (finely chopped) 1/4 lb string beans Salt and pepper

Method 1 Preheat oven 350°F 2 Grease baking dish with 1tsp margarine and set aside 3 Mash irish potato with remaining butter and milk until smooth 4 Add salt and pepper and mix well 5 Sauté onions, carrots, sweet peppers and string beans for three minutes. Add mackerel

Sweet Potato Casserole Prep time: 40 mins. Serves: 6 Ingredients: 2 lb of sweet potatoes, peeled and cut up 1 1/3 cups Carnation Evaporated Milk 2 tbsp Butter 1 pk Maggi Season-up All Purpose 1/2 cup Cheddar cheese, grated

and continue cooking for an additional two minutes. 6 Spread half of mashed potatoes in bottom of greased baking dish. Cover with sautéed mackerel and vegetable mixture. 7 Alternate mackerel and potato mixture until finished. 8 Sprinkle breadcrumbs on top 9 Cook for 20 minutes in the oven. – Courtesy of RADA

Method 1. In a medium pot, boil sweet potatoes until tender 2. Drain sweet potatoes and crush using a potato masher while hot 3. Add Carnation evaporated milk, margarine and Maggi Season-up All Purpose 4. Mix thoroughly. Pour into buttered casserole dish 5. Sprinkle top with cheese and bake in preheated oven at 350°F (180°C) for 20 minutes or until golden brown.

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Entrée Jackfruit Casserole Ingredients: 2 eggs 1 cup mayonnaise 1 can cream of mushroom soup 1 cup grated cheddar cheese 1 tsp minced onion

2 cups green jackfruit flesh (cooked) Method: Preheat oven to 450°F. In a medium bowl, beat eggs. Blend in mayonnaise and cream of

Green Plantain Beefy Casserole Ingredients: 3 fingers green plantain 2 tins corned beef 3 tbsp sweet pepper (finely chopped) 1 small tomato (finely chopped) 3 tbsp onion (finely chopped) 1 cup whole kernel corn (drained) 1/2 cup finely diced carrot 1/2 cup finely shredded cheddar cheese 1/2 cup breadcrumbs Pinch of salt

mushroom soup. Stir in cheese, minced onion and jackfruit. Turn into a 2 quart casserole. Bake for 45 minutes. Serves 4.

1) Cook plantain in salted water and grate or mash finely while still hot. 2) Combine beef with pepper, onion, tomato, corn and carrot. 3) In a greased casserole dish, put alternate layers of corned beef and plantain, finishing off with plantain. 4) Combine cheese and breadcrumbs and sprinkle over top of casserole. 5) Bake at 180°C (350°F) for about 10 mins. 6) Remove from oven, clean dish and garnish appropriately.

Method: 36

– Courtesy of RADA THE GLEANER’S INDEPENDENCE COOKBOOK 2012

Soups Mannish Water Ingredients: Chopped-up goat head, intestines and feet Garlic, scallion, thyme, dried pimento berries, salt to taste Whole green pepper, black pepper 3-6 green bananas 1/2 lb yam 3 small Irish potatoes Flour for dumplings/spinners 2 cho chos (optional) 1 whole Scotch bonnet pepper Method: 1. Wash chopped meat 2. Put in a large pot (pressure cooker best) with enough water to cover the meat. 3. Add three teaspoons salt, 8-10

seeds of pimento and let cook with five crushed cloves of garlic. 4. Cook on a medium/high stove till meat is tender. 5. Add more water 6. Peel and cut up potatoes and cho chos and add 7. Peel green bananas (or cut off the top and bottom and slit skin) 8. Peel and add yam when bananas are almost cooked and lower flame so it simmers slowly. 9. When almost done, add black pepper, thyme, a few pimento berries, scallion, whole Scotch bonnet pepper (do not let it burst open) and let simmer 10. Serve hot.

Grace Saturday Soup/ Beef Soup Ready in: 10 minutes Cooking time: one hour Serves: four persons Ingredients: 24 cups water 1 pound soup bone/meat 4 cloves crushed garlic 1/2 pound carrot, cubed 1/4 pound turnip, cubed 1 pound pumpkin, cubed 1/2 pound chocho, peeled and cubed 1 pound yellow yam, peeled and cubed For dumpling mixture: 1lb flour 1tsp salt 1/4 cup water SEASONING FOR SOUP: 1 packet Grace Cock Soup Mix 1 stalk scallion 1 sprig thyme 1tbsp all-purpose seasoning 1 whole Scotch bonnet pepper 1tsp salt 5 whole pimento berries Method: 1. In a large pot bring water to a boil. Clean and chop soup bone/meat and add to the pot along with crushed garlic. 2. Add carrot, turnip, pumpkin, chocho and cook until the meat is tender. 3. Peel and add yellow yam.

Sweet Potato Country Stew

2 pegs garlic (finely chopped) 1 tbsp margarine

2 lbs sweet potato (cubed) 1 cup red peas 4 cups coconut milk 1/2 cup pumpkin (cubed) 1 medium carrot (cubed) 1/4 lbs string beans 1/2 lb cassava flour 2 stalks scallion 2 sprigs thyme 1 medium onion (finely chopped) 1 Scotch bonnet pepper 1 tsp salt

Method 1. Cook red peas in coconut milk 2. Add sweet potatoes, carrot, pumpkin and string beans. Allow to simmer for 15 minutes. 3. Use cassava flour to make small dumplings and add to stew. 4. Add margarine, salt, onion, scallion, thyme, garlic and pepper. 5. Allow to simmer for another 10 minutes

For Dumpling Mixture: 4. Combine flour with 1/8 tsp salt and 1/2 cup water and knead to form smooth dough. Cover and allow to relax for ten minutes. 5. Cut dough in about 12 pieces and shape into dumplings and add to the soup. Seasoning for Soup: 6. Stir in Grace Cock Soup Mix, beaten scallion, thyme, all-purpose seasoning, Scotch bonnet pepper, salt and pimento berries. 7. Allow to simmer for 20-30 minutes.

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Beverages Mango Madness Smoothie Makes: 8 servings Preparation time: 5 minutes

1/2 cup natural pineapple juice 1/4 cup Splenda No Calorie Sweetener, Granulated 1 cup ice Method: Place all ingredients in blender and mix for approximately 30 seconds.

Ingredients: 1 1/2 cup mango, in slices 1 cup milk, fat-free 1/2 cup plain yoghurt, fat-free

Yam Refresher Ingredients: 1 lb yam 3 cups water Juice of three passion fruits 1 tsp ginger juice 38

Juice of one lime 1 cup granulated sugar Method: 1. Boil and mash yam 2. Put all ingredients in a blender and blend at high speed 3. Strain and serve over crushed ice. THE GLEANERâ&#x20AC;&#x2122;S INDEPENDENCE COOKBOOK 2012

Beverages Renta Sizzle Ingredients: 1 lb renta yam, boiled and crushed 1 cup pineapple juice

1 cup orange juice 1 tbsp ginger juice 2 cups water Juice of one lime 1/2 cup granulated sugar

Method: 1. Boil and mash yam 2. Add all ingredients and blend at high speed 3. Serve over crushed ice.

Otaheite Apple Refresher Ingredients: Apples Ginger Lime juice Sugar/Splenda Water Method: 1. Wash and peel apples, remove seed and chop into small pieces. 2. Peel and chop ginger and place all ingredients in blender then blend till liquefied. 3. Strain and pour into your favourite glass jug and chill. Serve over ice cubes.

Shirley Temple

4 wedges fresh orange

Ingredients: 8tsp Miracle Strawberry Syrup 16oz chilled ginger ale/ginger beer 4 maraschino cherries with stems 4 strips lemon zest

Method: In 6-oz cocktail or saucer-style champagne glasses, spoon 2tsp of Miracle Strawberry Syrup and fill to the rim with the ginger ale.

Stir, then drop one cherry and one strip of lemon zest into each glass. Cut a small slit in the centre of each orange wedge and place on the rim of each glass. Makes 4.

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Beverages Stinking Toe Stinking Toe or ‘Tinkin Toe’ as Jamaicans sometimes call it, has this name because its seedpods look like big, fat toes and are said to smell like smelly feet or toes. It is, however, very delicious. The pulp of Stinking Toe is sweettasting and is also used in folk medicine to alleviate headaches and rheumatism.

Stinking Toe Juice Ingredients: 3 stinking toes (unshelled) 1 cup brown sugar 1 tbs nutmeg 1 gallon water Method: Blend stinking toes with one gallon water. Add nutmeg and brown sugar. Serve with ice. – Source: www.jamaicans.com.

Breadfruit Punch 1 Medium half-ripened breadfruit (brown-spotted) 1 cup sweetened condensed milk 1/4 cup evaporated milk 1 tbsp sugar 1/4 tsp ground nutmeg 2 tbsp Jamaican white rum (optional) 2 tbsp Red Label Jamaican Wine Cut the fruit into quarters and remove the heart 40

and seeds. Remove the skin with a sharp knife. Boil the pieces in water on medium fire until they are soft. Pour some of the water from the pot into an electric blender with pieces of fruit and then blend until smooth. Add all the other ingredients to the mixture when finished and stir with a wooden spoon. The thickness of the punch is dependent upon the amount of water you use. Add ice cubes to the punch and set in the refrigerator for about two hours. – Source: jamaicanrecipes.com

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McLAS OLD FASHIONED BREAD PUDDING WITH McLAS VANILLA-RUM SAUCE INGREDIENTS: • 4 cups cubed white bread (8 slices without crust) • 1/2 cups raisins • 2 cups milk • 1/4 cups melted butter • 1/2 cups sugar • 2 eggs, slightly beaten • 1/4 tsp. grounded nutmeg • 1/4 tsp. ground cinnamon • 1/4 cup White rum • 1/2 cups sugar • 1 tsp. McLas Vanilla

McLas Vanilla-rum Sauce • 1/2 cups brown sugar • 1/2 cups whipping cream • 1/2 cups butter • 2 tsp. White rum • 1 tsp. McLas Vanilla

Directions for pudding: Preheat oven to 350oF. Grease a 9-inch square baking dish with butter. Line the baking dish with grease paper Combine the bread, sugar, cinnamon, nutmeg, rum, raisins, and melted butter in a mixing bowl. Pour into the baking dish. Mix McLas Vanilla, milk and eggs Pour this over the bread mixture in the baking dish. Leave to soak for 15 minutes Place in the oven Bake for approximately 1 hour. You can test if it is baked by inserting a small knife in the middle until it comes out clean. McLas Vanilla rum Sauce In saucepan combine sugar, brown sugar, whipping cream and butter. Cook over medium heat, stirring occasionally, until mixture thickens and comes to a full boil, 5-8 minutes. Stir in McLas Vanilla and rum. Serve sauce over warm pudding.

Toll Free: 1-888-787-7363 Tel: 765-8262, 934-0966, 933-6078, 934-0403 • Fax: 934-4417, 933-1975 1 Weymouth Close, Kingston 20 THE GLEANER’S INDEPENDENCE COOKBOOK 2012

Beverages Chippenham Eggs Rum Cream and Coffee Eggnog with Whipped Cream By Shea Stewart, Elite Kreations Yield: 6-7 cups Ingredients: 4 Chippenham egg yolks 1/3 cup sugar 1 pint whole milk 1 cup heavy cream 1 tsp freshly grated nutmeg 1 cup rum cream 2 tbsp instant coffee 1/2 cup white rum Method: In a bowl, beat the egg yolk until they lighten in colour. Gradually add the sugar and continue to beat until itâ&#x20AC;&#x2122;s completely dissolved. Add the milk, cream, rum cream, white rum, coffee and nutmeg and stir to combine. Chill and serve in a cold glass and garnish with whipped cream.

Ole Fashion Chocolate Tea Ingredients: 1 Jamaican chocolate ball 3 tbsp sugar 1/4 cup sweetened condensed milk 1 quart water a pinch of salt 3 cinnamon leaves or 2 cinnamon sticks

Ingredients: 4 cups jackfruit arils diced in quarters or eights 1/2 cup water 1 cup sugar 1 full tsp finely diced ginger 1 tsp lemon juice 1 tsp lemon zest 1 tsp cloves 1 cinnamon stick

Method: Grate Jamaican chocolate ball in a plate. Bring the water to boil in the meantime, and then add chocolate and cinnamon to the pot of boiling water. Allow the tea to boil for 15 to 20 minutes. Sweeten to taste then remove cinnamon. 42

Jackfruit Compote on the Light Side

Method: Place the sugar and water in pot over medium heat to melt the sugar. Add all the other ingredients in the order shown. Cook until the jackfruit is soft, about 10 minutes.

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Desserts Jackfruit Salad Ingredients: 6 cups fresh jackfruit juice of one lime 1 cup sweetened shredded coconut 3/4 cup golden raisins 16 oz sour cream 3/4 to 1 cup toasted walnuts – optional Method: In a large mixing bowl, combine jackfruit, lime juice, coconut, raisins and sour cream. If after combining all ingredients you feel mixture needs more of one above item, slowly add according to your taste. Add and mix in toasted walnuts just before serving. Note: Place walnuts on a cookie sheet, single layer, and toast 8 to 10 minutes in a preheated 300-degree oven. Turn walnuts over after 4 or 5 minutes. Serves 4.

Otaheiti Apple Tarts Ingredients: For the crust: Puff pastry 500g (1lb) all-purpose flour 500g (1lb) margarine or butter Ice water Pinch of salt if desired Method for pastry: 1) Sieve the flour and salt, if used. 2) Rub in 1/4 of the butter or margarine. Make a well in the centre. 3) Add the water and lemon juice (which is to make the gluten more elastic), and knead well into a smooth and pliable dough in the shape of a ball. 4) Relax the dough in a cool place for 20 mins. 5) Cut halfway through the dough and pull out the corners to form a ‘star’ shape. 6) Roll out the points of the star shape leaving the centre thick. 7) Knead the remaining butter or margarine into the same texture as the dough. This is most important; as if the fat is too soft, it will ooze out. If it is too hard, it will break through the pastry when being rolled. 8) Place the butter or margarine on the centre square which is about four times thicker than the flaps. 9) Fold over the flaps. 10) Roll out to about 12x18 ins. thick, cover with a cloth or plastic and rest for 5-10 mins. In a cool place.

11) Roll out about 24 x 9 ins., fold both ends to the centre, fold in half again to form a square. This is one double turn. 12) Allow to rest in a cool place for 20 mins. 13) Half-turn the pastry to the right or to the left. 14) Give one double turn and allow to rest for 20 mins. 15) Give two more double turns, allowing to rest between each. 16) Allow to rest before using. For the filling: Otaheiti apples Granulated sugar Cinnamon powder to taste Method: 1) Cut the fruit in half and remove the seed. Cut into small dice. 2) Place the fruit in saucepan with half its weight in sugar. For each 500g (1 lb) of fruit add (15 ml) 1 tbsp of lime juice. 3) Stir until the sugar is melted, add cinnamon and allow to simmer until the syrup thickens. 4) Allow to cool before use. 5) Roll pastry and cut as desired, place filling on. Brush edges with egg wash, close and seal edges. 6) Prick tops, brush with egg wash and sprinkle lightly with sugar. 7) Bake at 180°C (350°F).

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– Courtesy of RADA 43

Desserts Coconut Drops Ingredients: 1 medium dried coconut (it must be a dried coconut ) 5 tablespoons minced or shredded ginger 3 cups dark unprocessed sugar. 1 cup water Method: 1. Use a sharp point to puncture the three eyes of the coconut and drain the water 2. Break the coconut using a hammer and remove the hard outer shell. 3. Using a small knife dice the coconut flesh into small cubes. 4. Combine the diced coconuts cubes and ginger 5. Place in a deep pot with the sugar and water. 6. Put stove on high and boil 7. Boil until the water dries out and the sugar is like carmel and sticky. 8. Place a sheet of greased paper (can also use moistened foil paper) on a flat surface (kitchen counter). (In Jamaica some use banana leaves instead of greased paper) 9. Stir the mixture in the pot with a large spoon to be sure it does not stick to the bottom. 10. Use the spoon to scoop out mixture to create 1-1/4-inch wide mounds on the greased paper. 11. Each 1 1/4-inch wide mound should be placed in a separate heap on the greased paper. 12. Let the drops cool and harden. Serve Source: Jamaicans.com

Peanut Drops Ingredients: 2 cup roasted peanuts 5 tbsp minced or shredded ginger 3 cups dark unprocessed sugar 1 cup water Method: 1. Combine the peanuts and ginger. 44

2. Place in a deep pot with the sugar and water. 3. Put stove on high and boil. 4. Boil until water is gone and the sugar is like carmel and sticky. 5. Place a sheet of greased paper on a flat surface (kitchen counter). 6. Stir the mixture in the pot with a large spoon to be sure it does not stick to the bottom.

7. Use the spoon to scoop out mixture to create 1-1/4-inch wide mounds on the greased paper. 8. Each 1-1/4-inch wide mound should be placed in a separate heap on the greased paper. 9. Let the drops cool and harden. Serve. Makes approximately 20 pieces.

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Source: Jamaicans.com

THE GLEANER’S INDEPENDENCE COOKBOOK 2012

Desserts Sweet Potato Carrot Jam Ingredients: 1 lb peeled sweet potato 1/2 lb carrot brown sugar 3 tbsp lime juice Pinch of salt 4 cups water Method: 1. Cut potato and carrot into pieces and put to boil in water with salt 2. Blend cooked potatoes and carrots in water in which it was cooked and measure 3. Add equal amount of sugar to mixture and mix well until completely dissolved. 4. Add lime juice and boil rapidly, continuously stirring and scraping the sides of the pot to avoid burning 5. Test for doneness by using the plate method, i.e., place cooled mixture on a cold plate; if mixture is runny continue cooking. If mixture is thick and sticky remove from flame at once and pour into sterilised jars and seal.

Soursop Ice Cream Ingredients: 2 cups soursop purĂŠe 1/4 cup ginger juice 2 tbs lime juice 1/2tsp vanilla flavouring 1 tin condensed milk Method: Peel the soursop and place in a colander to remove seeds and secure pulp. Combine 2 cups soursop with the other ingredients. Mix well. Turn into either a conventional ice cream freezer or an ice cube tray and freeze. Yields 1 quart. 46

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Makes: 8 servings Preparation Time: 5 minutes INGREDIENTS 11/2 cup Mango, in slices 1 cup Milk, Fat Free 1/2 cup Plain Yogurt Fat Free 1/2 cup Natural Pineapple Juice 1/4 cup SPLENDA® No Calorie Sweetener, Granulated 1 cup Ice PROCEDURE • Place all ingredients in blender and mix for approximately 30 seconds. NUTRITION FACTS: Serving - 6 oz: Calories 45, Fat Calories 0, Fat 0g, Saturate Fats d 0g, Trans Fats 0g, Cholesterol 0mg, Sodium 25mg, Carbohydrates 11g, Fiber 1g, Sugars 9g, Protein 2g Exchange per Serving: 1 Fruit, Exchange by portion: 1 Fruit

Preparation Time: 5 minutes Chilling Time: 30 minutes Serves: 4 persons

Ingredients • 1 package Grace Fresh N Ready Cabbage • 1 package Grace Fresh N Ready Sliced Sweet Peppers • 1 package Grace Fresh N Ready Shredded Carrot • 6 leaves Romaine Lettuce, washed and shredded • 2 cups tomato • 1 cup Grace Pineapple Slices, cut in cubes

• • • •

1 cup Tastee Cheese, cut in cubes Vinaigrette 1/4 cup salad oil 1/4 cup Grace Pineapple Juice (reserved from can) • 2 tbsps Grace Vinegar • 1 tsp white pepper • 1 tsp sugar

Method 1. In a bowl, combine all the salad ingredients and toss well. 2. In a separate bowl whisk ingredients for vinaigrette and toss over salad just before serving. 3. Chill and serve. 48

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