magazine
Living family food home
e m o c l We Christmas is here once again and it seems like the year went by much too quickly. In this issue we celebrate the season with a few of the traditional favourites, including Garlic Pork, Baked Ham with a zesty Orange & Pineapple Glaze and a whole roasted Jerk Spiced Turkey. A decadent slice of Rum Cake with Buttered Rum Sauce or a hearty helping of warm Ponche de Crème Bread Pudding will be the perfect end to your family feast. We are super excited to share the opening of our store at Sunset Crest in beautiful Barbados. Over 31,000 square feet of shopping in an ultra modern yet equally charming structure that embraces the sophistication of the West Coast. There is so much we are thankful for and much of our gratitude is to you‌our customers, for your continued loyalty. We hope you enjoy this small token of our appreciation and wish you a very Merry Christmas and many blessings for the New Year!
Luanne George Editor - In- Chief
MASSY STORES | LIVING | PAGE 1
Creative Director & Editor in Chief Luanne George Managing Editor Aasma Al-Rawi Sinanan LL.B, L.E.C. Graphic Design Gabriella D’Abreau
Contributors Safiyya Ali-Mohammed Sarah-Jane Kidman Karen Alleyne Sancha Raggie Photography Gregory Scott Blueprint Inc. Barbados Food Stock Istock Shutterstock JG Studios Storyblocks
Produced and published by Phoenix Communications Ltd. 1.868.681.2164 | luanneg2001@yahoo.com massylivingmagazine@gmail.com For Sales and Advertising please contact:
MASSY STORES | LIVING | PAGE 2
St Lucia
Sariah Best-Joseph at saria.best-joseph@massygroup.com Sancha Raggie at sancha.raggie@massygroup.com Tel: 1-758-457-2404 | 1-758-457-2000
Barbados
Karen Alleyne at karen.alleyne@massygroup.com Tel: 1-246-434-0482 Ext 5533
St Vincent
Petra Plato at petra.plato@massygroup.com Tel: 1-784-453-9109
Trinidad & Tobago and Guyana
Anthony Choo Quan at anthony.chooquan@massygroup.com Christine Sinanan at christine.sinanan@massygroup.com Tel: 1-868-609-4456 Ext 31041 / 31042 Luanne George at luanneg2001@yahoo.com Tel: 1.868.681.2164
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MASSY STORES | LIVING | PAGE 6
Massy Stores at Sunset Crest in St James, Barbados reopened its doors last month to reveal an impressive, state-of-the-art supermarket. Architecturally designed to embrace the modern Caribbean essence of the West Coast with an impressive 31,000 square feet of retail space. The project was completed in less than 11 months with an investment of BDS$45 million.
MASSY STORES | LIVING | PAGE 7
SUNSET CREST Opens its Doors! Massy Stores Supermarket at Sunset Crest reopened its doors to customers. Eleven months and an investment of BDS$45 million has resulted in a state-of-the-art supermarket with 31,000 square feet of dedicated retail space; a Massy Stores Home section and Pharmacy, Massy United, Massy Card, Surepay, Western Union, Refuel Coffee Shop and a Barbados Lottery Kiosk; Gourmet deli; meat counter; and a premium wines and spirits section. The store now employs over 190 persons, representing a 36% increase in employees. Committed to creating a more sustainable supermarket model, Country Manager of Massy (Barbados) Ltd., Frere Delmas, highlighted that energy efficiency was also a major factor in their building considerations both for environmental and economic reasons. Solar panels and LED lighting, a specialized AC system with humidity control, as well as customized chillers and flooring, all designed to assist in reducing energy consumption. Speaking at the launch, Mr. Delmas was ardent about Massy’s commitment to the continued development and growth of the local economy. “We in the private sector must lead the charge, supporting the right enabling environment, to get our economy working again. We believe that this level of investment is critical to our economy, especially at this time,” Delmas also emphasised that equally important is Massy’s contribution to the local agricultural and manufacturing sectors. Massy Stores purchases approximately $60 million worth of goods annually and while this figure is significant, Delmas expressed that it would give him great pleasure to see it increased in the years to come, as it would demonstrate Massy’s continued commitment to both agriculture & manufacturing, and by extension, the growth of the Barbados economy. Under the Massy Stores (Barbados) portfolio, there are currently four supermarkets, an integrated retail store (SuperCentre) at Warrens, eight Massy Stores pharmacies, one Express location and two independent Massy Stores Home locations. MASSY STORES | LIVING | PAGE 8
Image from L-R: Reverend Beverly Sealy-Knight – Rector of the St. James Parish Church Frere Delmas – Country Manager of Massy (Barbados) Ltd. Gervase Warner – President & CEO of the Massy Group The Hon. Donville Inniss M.P – Minister of Industry, International Business, Commerce and Small Business Development Randall Banfield – Managing Director, Massy Stores (Barbados) Ltd. Thomas Pantin – Chairman, Retail Line of Business for the Massy Group
`
MASSY STORES | LIVING | PAGE 9
From passion fruit to pomegranates, we feature an abundance of fresh, local and organic produce in season and a wide variety of quality imported fruits and vegetables.
MASSY STORES | LIVING | PAGE 10
To meet customer demand, we do our best to offer the highest quality produce year-round, so we use our experience and relationships with growers, locally, regionally and from around the world to obtain the best of what's "in season" in other parts of the world. To ensure quality control and sound safety practices, we quality check at our central depot and distribution centres. We collect, wash and package fresh produce and advise local farmers on the use of pesticides and insecticides as part of our strategy to inform and educate on responsible farming. Growing strong relationships between Massy Stores and our farmers is essential to providing the quality of goods our customers expect. MASSY STORES | LIVING | PAGE 11
Boasting over 300 varietal wines, and an equally impressive selection of spirits; the greatly expanded Wines & Spirits Department is merchandised to meet the needs of both connoisseurs and casual drinkers alike. MASSY STORES | LIVING | PAGE 12
We are especially pleased with the expansion of this category. Our customers asked and we answered with a resounding selection of over 300 varietal wines from around the world!
MASSY STORES | LIVING | PAGE 13
Greet guests with a sparkling bottle of bubbly and get the celebrations going in style. Whatever your preference: the perfect Prosecco, a stately Bordeaux or an elegant Pinot Noir, we have a beautiful, bountiful selection from which to choose.
MASSY STORES | LIVING | PAGE 14
MASSY STORES | LIVING | PAGE 16
We now offer one of the widest selections of fresh and frozen meat, poultry and fish to be found on the island. We take pride in the range of fresh and frozen meat in our stores, working with some of the world’s top suppliers to ensure the best quality product for our customers. Meat storage is a top priority and rooms are set at temperatures to keep all fresh and frozen meats at the best quality and safety standards. Stringent temperature checks are carried out at all locations to ensure equipment is in proper working condition. All packaging is done in-store to ensure further compliance with our high safety standards and there is a three day shelf-life set on all our chilled meats. We offer a premium selection in cuts of steak, including Certified Angus Beef assorted cuts, US Beef assorted cuts including rib eye on and off the bone, premium tenderloin, strip and hanger steaks. The Certified Angus Beef trained butchers in our Butcher Shop can provide beef, pork or fish cut to your specifications. Other meats, including french-cut rack of lamb, lamb legs, pork and beef ribs and grass-fed and organic beef burger patties are also available. MASSY STORES | LIVING | PAGE 17
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Our Village Bakery serves up hundreds of freshly baked treats every day. From savory pillowy puffs to decadent cheesecakes. Lead by our internationally trained pastry chef, our team takes pride in making a delicious and delightful variety of pastries and baked goods. Our bread is baked fresh daily and we can cater for most occasions with our pre-order service in store. MASSY STORES | LIVING | PAGE 19
Our Home Goods division is well stocked for the season. Featuring a wide selection of some of the best brands in appliances, electronics and household items including Samsung, Frigidaire, Oster and many more!
MASSY STORES | LIVING | PAGE 21
Great Gift Ideas from Massy Stores
Choose from a wide selection of brand name mini appliances, electronics, household items and much more! For the perfect gift at affordable prices plus points for shopping with us, you won’t get that reward anywhere else!
FRIGIDAIRE
Choose from a quality selection of mini appliances including blenders, toasters, slow cookers and many more!
KITCHEN AID MIXER
KitchenAid® Classic™ Series 4.5 Quart TiltHead Stand Mixer features 10 speeds to thoroughly mix, knead and whip ingredients quickly and easily. For even more versatility, use the power hub to turn your stand mixer into a culinary center with over 10 optional hub powered attachments, from food grinders to pasta makers and more.
NESTLE GUSTO
The NESCAFÉ® Dolce Gusto® coffee system is revolutionizing the concept of brewing coffee at home. Experience frothy cappuccinos, bold espressos and a soothing tea in every sip just the way you like it in a matter of seconds!
MASSY STORES | LIVING | PAGE 22
VEGGIE BULLET
Introducing Veggie Bullet, the world’s first patented cyclonic spiralizer™. With just the touch of a button, you can turn nutrient-rich whole foods into nutritious, complete meals in just minutes. Spiralize an entire zucchini in 10 seconds for delectable “Spaghetti” and Meatballs. Enjoy family-favorite Curly Fries for four in less than one minute. Or pop on the Shredder/Slicer Accelerator for mountains of Shredded Cauliflower Rice or a Sliced Veggie Gratin.
NINJA PROFESSIONAL BLENDER Ninja MEGA Kitchen System 1500W
(BL770). This professional-quality powerhouse handles limitless tasks in seconds. The MEGA Kitchen System is perfect for frozen blending, food processing and Nutrient and Vitamin extraction. Get a silky smooth cup of nutrient rich beverages from whole fruits & vegetables. With a generous 8 cup capacity this food processor handles all of your chopping and dough making needs. The dough blade allows you to effortlessly mix 2 lbs. of dough in 30 seconds!
DESSERT BULLET
Guilt-free Desserts and Treats in 10 Seconds or Less. All the flavour without all the fat, sugar & calories. Easy to Use and Easy to Clean. Dishwasher Safe Parts. The Dessert Bullet - 10-Second Healthy Dessert Maker: With this system you can enjoy creating guilt free desserts because you are in control of the ingredients. So whether you are gluten–free, dairy–free, or lactose intolerant, with the Dessert Bullet, dessert is back on the menu!
MASSY STORES | LIVING | PAGE 23
EARN POINTS WHEN YOU SHOP AT MASSY STORES ONLINE!
Now you can shop online for a wide range of electronics & appliances at www.massystores.com
GET THE LATEST STORE UPDATES including weekly deals & Dollar Stretcher and new stock arrivals.
LOYALTY CARD check your points balance and view our redemption catalogue.
RECIPES
looking for culinary inspiration? We have hundreds of great recipes and you can download the latest issue of Massy Stores Living magazine! Our family serving your family.
Everything you need to make this season Merry! From Bakeware to Brand name appliances. Choose from a wide selection of Home appliances, Housewares and Soft furnishings at all Massy Super Centers.
SEE OUR NEW RANGE OF BEDDING
Our family serving your family.
Fill your
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Ponche De Crème Buttery Bread Pudding INGREDIENTS
DIRECTIONS
1 lb. ¼ cup ¾ tsp. 4 4 cups 2 tbsp. ¼ cup ¼ cup
1. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Place bread cubes in baking dish. 2. In medium bowl, mix 1/4 cup sugar and nutmeg. Add eggs, beat well with wire whisk. Stir in ponche de crème and raisins. Pour over bread, stir gently to coat. Cover; refrigerate at least 8 hours or overnight. 3. Heat oven to 350°F. Uncover dish, sprinkle top with 2 tablespoons sugar. Place dish in larger baking pan, place in oven. Pour 1/2” water into larger pan. 4. Bake 40 to 45 minutes or until lightly browned and knife inserted in center comes out clean. Remove pan from water bath. Serve warm.
day old bread, cut into 1” cubes sugar ground nutmeg eggs ponche de crème sugar raisins unsalted butter
MASSY STORES | LIVING | PAGE 30
Perfect Orange Pine Glazed Ham
INGREDIENTS
DIRECTIONS
½ cup
orange marmalade
1. Bring ham to room temperature.
¼ cup
pure orange juice
¼ cup
pure pineapple juice
3 tbsp.
dark rum
foil. Place ham on a heavy rimmed baking sheet. Bake for 1 hour, or until the
2 tbsp.
dijon mustard
ham reaches 120°F on an instant-read thermometer.
1 cup
brown sugar
¼ tsp.
ground cinnamon
¼ tsp.
ground ginger
2 tbsp.
whole cloves
1
orange, thinly sliced
2. Preheat oven to 300°F. Cover ham with a large piece of parchment paper, then
3. In a small saucepan, stir together marmalade, orange and pineapple, mustard, brown sugar, and spices and heat over medium flame until syrupy, about 5-7 minutes. 4. Remove ham from oven, and uncover. Lightly score ham all over in a diamond pattern. Insert whole cloves in the crossings and brush the glaze over ham. Increase temperature to 425°F. Bake ham, uncovered, for 15 minutes.
MASSY STORES | LIVING | PAGE 33
Bacon Wrapped Turkey Roulade INGREDIENTS 1 (3lb.) 12-16
boneless, skinless turkey breast slices smoked bacon
Bacon, Pistachio and Cranberry Stuffing ¼ loaf bread, crust removed, cut into ½” cubes 4 oz. bacon, finely chopped 1 small onion, finely chopped 1 celery stalk, finely chopped 3 cloves garlic, minced 1 tbsp. chopped rosemary 1 tbsp. chopped thyme 1 tbsp. chopped sage 2 tbsp. unsalted butter 1/3 cup pistachios, chopped ¼ cup dried cranberries, chopped ½ cup chicken or turkey broth salt and freshly ground pepper to taste
DIRECTIONS 1. Prepare the stuffing: preheat oven to 400°F. Place the bread cubes on a baking sheet and bake until dry, about 10 minutes. Keep the oven on and transfer bread cubes to a bowl. 2. In a large skillet, over medium heat, add the chopped bacon and cook until it turns golden brown, about 2 minutes. Add the onion, celery, garlic and herbs and cook until softened, about 2-3 minutes. Add the butter and let it melt and moisten the veggie mixture. 3. Transfer the bacon mixture to the bowl with the bread. Add the cranberries, pistachios and broth and stir until well incorporated and the bread is moistened. Season with salt and pepper to taste. 4. Place the turkey on a work surface and run a sharp knife parallel to the counter, starting on the thicker side, cutting the turkey almost completely in half without cutting all the way through, like a butterfly. Cover with plastic wrap and, using a meat mallet, pound the turkey breast to a ½” thickness. Remove plastic and season generously with salt and pepper. 5. Spread the stuffing on the prepared turkey, leaving a ½” border all around. Starting with a short side, roll breast in jelly-roll fashion into a log. Place seam side down on a baking sheet. 6. Drape bacon slices over turkey breast, overlapping slightly to cover completely. Use kitchen twine to tie in 2” intervals. 7. Roast uncovered, until a meat thermometer inserted in the thickest part registers 165°F, about 45 minutes to 1 hour. Remove from oven, cover and let it rest for 10 minutes before slicing. MASSY STORES | LIVING | PAGE 34
Jerk Spiced Turkey A succulent roast turkey slathered with a spicy, fragrant jerk sauce.
INGREDIENTS ¾ cup ½ cup ½ cup ¼ cup 2½ tbsp. ½ tbsp. 1 tsp. ½ tsp. ½ tsp. ¼ cup 1½ tbsp. 6 2 2” 8 tbsp. 1-(12) lb.
olive oil brown sugar chopped scallions freshly ground black pepper, plus more to taste salt, plus more to taste dried thyme ground cinnamon freshly grated nutmeg ground cloves freshly squeezed lime juice, plus wedges for serving soy sauce cloves garlic scotch bonnet peppers, deseeded and chopped knob of ginger, peeled and thinly sliced unsalted butter turkey
DIRECTIONS 1. Combine ¼ cup oil, sugar, scallions, ¼ cup pepper, 2½ tbsp. salt, thyme, cinnamon, nutmeg cloves, juice, sauce, garlic, peppers and ginger in the bowl of a food processor, purée until smooth and set aside. Rinse turkey and season inside and out with spice mixture, cover and leave to marinate for a few hours in the fridge. 2. Remove turkey and allow to reach room temperature. Preheat oven to 450°F. 3. Transfer turkey to a rack set inside a roasting pan, tuck wings behind turkey and tie legs together with kitchen twine. Brush turkey all over with butter, reserving some for basting. Pour 2 cups water into roasting pan and roast turkey, brushing once with more of the butter, for 30 minutes. 4. Reduce heat to 350˚F and continue roasting, brushing occasionally with butter, until an instantread thermometer inserted into a thigh, without touching the bone, reads 150˚F, about 2 hours. Remove turkey from oven and baste completely with reserved jerk sauce. 5. Place back in oven and continue to cook until internal temperature reaches 165°F, about 20 to 25 minutes more. Transfer turkey to a cutting board, and let sit for 30 minutes before carving. MASSY STORES | LIVING | PAGE 35
Hearty Beef & Bacon Stuffing INGREDIENTS
DIRECTIONS
1 lb. 12 oz. 6 oz. 1 tbsp. 2 2 1/4 cup 2 2 tbsp. 12 oz. 21/2 cups
1. Preheat oven to 350°F. 2. In a large non-stick pan, melt the butter and stir in celery, onion, peppers and garlic. Sauté for 2-3 minutes. 3. Add the ground beef and allow to brown, stirring until cooked through, approximately 6-8 minutes. Drain any fat off and add the meat mixture to a large bowl. 4. In the same pan add the sausage and bacon bits, fry until crisp. 5. Add all ingredients to the large bowl and mix well. The stuffing should be wet. 6. Bake in an oven-safe baking dish for 20-25 minutes until lightly browned.
Makes 8 cups
90/10 ground beef breakfast sausage (or sausage of your choice) bacon bits butter melted celery stalks, diced small pimento peppers, deseeded and minced red onion, diced small garlic cloves, minced fresh parsley, chopped stuffing mix chicken broth
MASSY STORES | LIVING | PAGE 36
Crispy Garlic Pork A Christmas culinary tradition from our Portugese ancestors that is usually prepared weeks in advance. Chunks of succulent pork brined in a medley of vinegar and seasonings then baked or fried to crisp pork-fection!
INGREDIENTS 1 1/2 cups 3 12 3 4 2 tbsp. 2 tsp. 2 tbsp. 3 lbs. 1
white & red wine vinegar (half and half ) whole green pimento peppers cloves garlic, crushed bay leaves whole cloves ground black pepper salt fresh thyme leaves (fine leaf thyme) boneless pork shoulder, or belly cut into 1-inch cubes scotch bonnet pepper (optional)
DIRECTIONS 1. Whisk vinegar, garlic, black pepper and salt together in a bowl; pour into a clean sanitized glass jar. Add the pork, thyme, peppers, cloves and bay leaves. Cover jar tightly and store in a cool cupboard for 3-4 days. 2. Preheat oven to 350 °F 3. Drain the pork, reserving 1/2 cup of marinade. Put pork and reserved marinade in a baking dish. 4. Bake in preheated oven until the pork is completely warmed through, about 20 minutes. Drain all the liquid and moisture from the pork. 5. Heat vegetable oil in a large skillet over medium-low heat. Add the pork to the skillet in batches to prevent crowding, cook until completely crisped up and serve hot with fresh hops!
MASSY STORES | LIVING | PAGE 38
Balsamic and Garlic Roasted Pork Loin INGREDIENTS
DIRECTIONS
41/2 lbs.
pork tenderloin
1. Trim connective tissue off tenderloins with a very sharp thin knife.
8 tbsp.
balsamic vinegar
2. Place tenderloins on a non-stick cookie sheet with a rim. Rub a few
6 tbsp.
extra-virgin olive oil
tablespoons of balsamic vinegar into meat. Drizzle with extra-virgin
12
cloves garlic, cracked
olive oil, just enough to coat. Cut small slits into meat and insert
6
sprigs fresh rosemary leaves,
chunks of cracked garlic cloves. Combine salt and pepper with
stripped and finely chopped
rosemary and thyme and rub meat with blend. Cover and let marinate
sprigs fresh thyme, leaves stripped
for at least a half hour.
6
and finely chopped
3. Preheat oven to 500°F. Roast in hot oven 20 minutes.
salt and black pepper
4. Let meat rest, transfer to a carving board, slice and serve.
MASSY STORES | LIVING | PAGE 39
Zesty Oven Baked Ribs INGREDIENTS 1 4 tbsp. 1 tbsp. 8 tbsp.
rack of pork ribs brown sugar salt Cuisine Zesty Rib Rub
DIRECTIONS 1.
2.
3.
On the back of the ribs will be a very thin but very tough membrane, this must be removed. Once the membrane is removed, rub the spice mixture all over the ribs. Cover ribs and place in the fridge to marinate for a few hours. Preheat oven to 250°F, make sure the ribs are at room temperature. Place the ribs wrapped securely in tin foil onto a wide pan into the hot oven. Bake covered for about two hours. Pull ribs out to baste with apple juice or BBQ sauce. Re-wrap and bake for another 40-45 minutes. You need to take them out one more time and open the tin foil completely, baste some more and increase the heat to 350°F. The ribs should be perfectly cooked after half an hour.
MASSY STORES | LIVING | PAGE 40
MEAT HAS MET ITS MATCH!
The perfect grilling companion for flavour without the fuss.
Available exclusively at
MASSY STORES | LIVING | PAGE 42
Roasted Leg of Lamb with garlic and rosemary NGREDIENTS Serves 10, depending on size of the leg 5 to 7 lbs. 3 tbsp. 6-8 4
lamb leg, bone in olive oil cloves garlic stems of fresh rosemary salt and freshly ground black pepper
DIRECTIONS 1. Take the leg of lamb out of the refrigerator about an hour before cooking so it comes to room temperature. This promotes faster, more even cooking. 2. Rub the lamb with olive oil. Set the lamb in a rack inside a roasting pan. Drizzle with olive oil and rub into the fat and meat. 3. Sprinkle liberally with salt and pepper. 4. Turn on the broiler and position a rack below so that the top of the meat is a few inches from the broiler element. Broil the lamb for 5 minutes or until the top of the lamb leg looks seared and browned. 5. Flip the lamb over and put back under the broiler for 5 minutes or until the other side is seared. 6. Take the lamb out of the oven. Turn off the broiler and set the oven temperature to 325°F. Reposition the oven rack to the middle of the oven. Mince the garlic and rosemary leaves. Flip the lamb leg over again and rub the top with the chopped garlic and rosemary. 7. Tent the pan loosely with foil to keep the garlic and rosemary from burning. Put the lamb back in the oven and cook at 325°F for one hour. 8. After an hour take the lamb's temperature and remove the foil. The lamb is ready (medium-rare to medium) when the temperature is 135°F (or above). At 135°F the lamb is cooked to rare, but it will continue cooking as it rests, so take it out of the oven at 135°F for medium-rare to medium. 9. If needed, continue cooking the lamb (uncovered) until it reaches your preferred internal temperature. Check the temperature every 20 minutes until done. 10. Let the lamb rest for at least 15 minutes before carving. Continued on page 68 MASSY STORES | LIVING | PAGE 43
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Soy & Balsamic Glazed Rack of Lamb INGREDIENTS 1/4 cup
soy sauce
¼ cup
balsamic vinegar
1 tbsp.
finely grated lemon zest
4-8
racks of lamb, bones frenched, fat trimmed and scored
¼ cup
vegetable oil salt and freshly ground pepper
DIRECTIONS 1. In a glass or ceramic dish, combine the soy sauce, balsamic vinegar and lemon zest. Add the lamb racks, fat side down, and marinate at room temperature for 2 hours, turning once. 2. Preheat the oven to 450°F. Remove the lamb racks from the marinade and pat dry. Season with salt and pepper. Heat 2 tablespoons of the vegetable oil in a large skillet. Add the racks, fat side down, and cook over moderately high heat until nicely browned, about 3 minutes. 3. Transfer the racks to a rimmed baking sheet, fat side up. Roast in the upper third of the oven for 15 minutes, or until an instant-read thermometer inserted in the thickest part of each rack registers to 125°F (for medium rare). Let the lamb rest for 10 minutes before carving.
MASSY STORES | LIVING | PAGE 45
MASSY STORES | LIVING | PAGE 46
Leftover Cook up The ham bone and leftover smoky, fatty bits add incredible flavour to this pot of perfection. Inspired by our local “Pelau” and the traditional Louisiana “Jambalaya”, this is a delicious one pot dish for after the holidays.
INGREDIENTS 2 tbsp. 2 lbs. 1 tbsp. 1 lb.
butter chicken, cut into quarters green seasoning mix pork sausage sliced in 1/4” slices ham bone and bits (chopped leftover ham) 1 large yellow onion ,chopped 8 cloves garlic ,minced 2 green bell peppers ,diced 4 pimento peppers, deseeded & minced 1 stalk celery ,diced 2 cups white long grain rice 1-14.5 oz. can diced tomatoes
1-2 tsp. 1 tsp. 3 cups 11/2 cups 2 2 1 tsp. 1 lb. 4 1 tsp. 1 tsp. 1 tsp. ½ tsp.
pepper sauce (optional) Worcestershire sauce chicken broth coconut milk bay leaves stems fresh fine leaf thyme salt medium raw shrimp ,de veined green onions ,thinly sliced garlic powder onion powder sweet paprika powder freshly ground black pepper
DIRECTIONS 1. Season the chicken and shrimp separately with green seasoning mix, Worcestershire sauce, garlic, onion, paprika, salt, black pepper and set aside to marinate for at least an hour. 2. Heat the butter in a large skillet over medium-high heat and brown the chicken on all sides. Add the ham bits & sausage, cook for another 5 minutes or so until the ham bits are nicely crisped and sausage begins to brown. 3. Add the onion, garlic, celery, and peppers and cook for 3-4 minutes. Add the rice, diced tomatoes, pepper sauce, salt and pepper and stir to combine. Add the ham bone, thyme and bay leaves, cover with chicken broth and coconut milk. 4. Bring it to a boil, reduce the heat to medium-low, cover and simmer for 40-45 minutes, giving it a few good stirs throughout. Add the shrimp, cover, and simmer for another 10 minutes or until the chicken is cooked through and rice is tender. MASSY STORES | LIVING | PAGE 47
‘Tis the season to celebrate... With a wide selection of wines & spirits for gift giving or for the perfect pairing to your holiday meal, visit any of our stores. From a distinguished single malt scotch to a bold bottle of bubbly, we have it all!
Make it an Absolut fun holiday with classic Christmas Cocktails from Absolut premium vodka.
Riccadonna is a classic example of the delicate and fragrant sparkling wines produced exclusively from the richly flavoured Moscato Bianco grape in Asti in northern Italy’s Piedmont region. Aromatic, intense and naturally sweet it’s the perfect bubbly to bring in the Season!
A distinctive range of wines made with grapes from the best vines of Syrah and Cabernet Sauvignon from the Quinta de Maipo vineyard, in the Maipo Valley. Find the perfect pairing for your holiday meal and make it a memorable Vina Maipo celebration.
An Italian bitter aperitif made of a secret infusion of herbs, often served on the rocks or in simple cocktails. See our selection of Campari Cocktails on page 50.
For the distinguished rum connoisseur, try the ultimate selection of premium rums from Angostura.
MASSY STORES | LIVING | PAGE 48
One of the best-known blends out there, Chivas Regal is recognised the world over. Blended from whiskies matured for at least twelve years, it is the choice of distinguished whisky drinkers worldwide.
CHRISTMAS COCKTAILS Campari & Orange
Pineapple Prosecco Punch
1 part Campari
INGREDIENTS
2 parts orange juice Garnish with a twist of lime
Campari & Grapefruit 1 part Campari 2 parts grapefruit juice Garnish with a grapefruit wedge
Campari Spritz 1 part Campari 3 parts Riccadonna Asti
MASSY STORES | LIVING | PAGE 50
2 cups 4 cups 1-750 ml 1/2 cup
frozen pineapple chunks pineapple juice bottle Prosecco tequila (optional)
DIRECTIONS 1. Add frozen pineapple to the blender. Add pineapple juice. Blend well. 2. Remove from the blender and add to the pitcher. 3. When ready to serve, pour in Prosecco and tequila. Garnish with fresh cilantro if desired.
Sorrel infused Vodka INGREDIENTS 1 2oz. ½ stick 2 ½ cup
bottle vodka dried sorrel cinnamon pieces clove sugar (optional)
DIRECTIONS 1. In a large jar, add vodka and sugar; stir to dissolve sugar. Add all other ingredients. Cover tightly and set in a cool dark place. Allow flavours to infuse for at least 24 hours. Strain ingredients from the vodka and using a funnel, pour it back into the original bottle. Make the Cocktail: • sorrel vodka • ginger ale • crushed ice • lime wedge
DIRECTIONS
Pour vodka and ginger ale over ice in a tall glass. Garnish with lime wedge.
MASSY STORES | LIVING | PAGE 52
CANNED VEGETABLES CANNED BEANS CANNED FRUIT CHICKEN VIENNA SAUSAGES
PEANUT BUTTER TUNA MACKEREL PINK SALMON
CORN MEAL CORNED BEEF COCONUT MILK OILS & SALT
www.valricofoods.com
Chickpea & Roasted Walnut Salad INGREDIENTS
DIRECTIONS
2 1/2 cup 3 1 cup 2 1 1/2 1 2 tbsp. 3
1. Process the chickpeas in a food processor until roughly chopped, then transfer to a large bowl.
cans Valrico chickpeas, rinsed, drained cauliflower, cut into large florets small tomatoes, seeded, finely chopped walnuts, roasted, finely chopped spring onions, finely chopped bunch flat-leaf parsley, leaves picked, roughly chopped bunch coriander, leaves picked, roughly chopped lemon, juiced extra virgin olive oil garlic cloves, minced salt and pepper
2. Twist stems from cauliflower tops, discard stems, then crumble tops into small pieces into the bowl with chickpeas. 3. Add the remaining ingredients to bowl, season with salt and pepper, then toss to combine.
MASSY STORES | LIVING | PAGE 55
Christmas is a wonderful time to bake memories. Your little munchkins will enjoy rolling out the dough, beating the eggs and of course... licking the batter bowl!
MASSY STORES | LIVING | PAGE 56
Best Butter Cookies INGREDIENTS 1 cup unsalted butter, softened 1 cup white sugar 1 egg 21/2 cups all-purpose flour 2 tbsp. orange juice 1 tbsp. vanilla extract 1 tsp. baking powder Frosting 3 cups 1/3 cup 1 tsp. 2-3 tbsp.
powdered sugar unsalted butter softened vanilla milk
DIRECTIONS 1. Combine 1 cup butter, sugar and egg in large bowl. Beat at medium speed until creamy. Reduce speed to low: add flour, orange juice, vanilla and baking powder. Beat until well mixed. 2. Divide dough into thirds: wrap each in plastic food wrap. Refrigerate until firm (two hours or overnight). 3. Heat oven to 400°F. Roll out dough on lightly floured surface, to 1/8” to ¼” thickness using one third at a time (keeping remaining dough refrigerated). Cut with 3” cookie cutters. 4. Place 1” apart onto ungreased cookie sheets. Bake for 6-10 minutes or until edges are lightly browned. Cool completely. Continued on page 68
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Ultimate Chocolate Cupcakes A decadent moist cake filled with vanilla mascarpone and topped with a rich chocolate buttercream.
INGREDIENTS
Yields 24 cupcakes Chocolate Cake 1 box devil’s food cake mix 3 eggs 1/2 cup oil 1 cup buttermilk 1/2 cup sour cream 2 tsp. vanilla extract
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Chocolate Buttercream 1/2 cup butter, softened 8 oz. cream cheese, softened 2/3 cup. unsweetened cocoa powder 11/2 tsp. vanilla extract 3-4 cups powdered sugar sprinkles for decoration
Mascarpone Filling 8 oz. mascarpone 1/2 cup powdered sugar 1/2 tsp. vanilla extract Continued on page 68
Vanilla Cupcakes with Peppermint Topping A light fluffy cake that pairs perfectly with a sweet minty buttercream.
INGREDIENTS Vanilla Cake 1 1/4 cups all-purpose flour 1/2 tsp. baking powder 1/2 tsp. baking soda 1/4 tsp. salt 2 large eggs 3/4 cup white sugar 1/2 cup unsalted butter, softened 1 1/2 tsp. vanilla extract 1/2 cup vanilla greek yogurt
DIRECTIONS Peppermint frosting 1 cup unsalted butter, softened 4 cups powdered sugar 2 tbsp. milk (or heavy cream) 2 tsp. peppermint extract
1. Preheat oven to 350°F. Line a 12 count muffin tin with paper liners. Set aside. 2. In a medium bowl, whisk flour, baking powder, baking soda, and salt. Set aside. Continued on page 68
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Red Velvet Cupcakes DIRECTIONS
INGREDIENTS 4 tbsp. ¾ cup 1 1 tbsp. 2 tbsp. ½ tsp. ½ cup 1 cup plus 2 tbsp. ½ tsp. 11/2 tsp.
unsalted butter caster sugar egg unsweetened cocoa powder red food colouring pure vanilla extract buttermilk plain all-purpose flour baking soda white vinegar a 12-cup cupcake pan lined with paper cases
Cream cheese frosting 21/2 cups icing sugar, sifted 3 tbsp. unsalted butter 4 oz. cream cheese, cold
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1. Preheat oven to 325°F. 2. Whisk the butter and sugar on medium speed until light and fluffy. Turn the mixer up to high speed and add the egg, beat until well incorporated. 3. In a separate bowl, mix the cocoa, red food colouring and vanilla to make a thick dark red paste. Add to the butter mixture and mix thoroughly until combined. 4. Turn the mixer down and slowly pour in half the buttermilk. Beat until well mixed, and then add half the flour and mix until well combined. Repeat process until all the flour and buttermilk have been added. 5. Turn the mixer up to high speed until you have a smooth even mixture. Turn the mixer down on low speed and add the baking soda and vinegar. Turn up the mixer again and beat for a couple more minutes. 6. Spoon the mixture into the paper cases until two-thirds full and bake in the preheated oven for 20-25 minutes, or until the cake bounces back when touched. A skewer inserted in centre should come out clean. 7. Cool cupcakes and prepare frosting by beating sugar and butter on medium speed until well mixed. Add the cream cheese and mix in well, turn mixer up and beat again until mixture is light and fluffy-about 5 minutes. Do not overbeat as it can quickly become runny. When cupcakes are completely cooled top with frosting.
Festive Christmas Tree Cupcakes INGREDIENTS 6 3 cups 6
chocolate or vanilla cupcakes vanilla frosting* ice cream sugar cones edible silver ball sprinkles powdered sugar, for dusting
Vanilla Frosting 200g butter, at room temperature 250g icing sugar 1 tsp. vanilla extract 1 tbsp. milk 2tbsp. green food colouring Special Equipment Pastry bag or gallon-sized sealable plastic bag, small star-shaped pastry tip (such as Wilton #18).
DIRECTIONS 1. In a mixing bowl beat the butter until smooth, gradually sift in the icing sugar, stirring regularly. Add the vanilla extract and milk. The frosting should be light and creamy. 2. If necessary, level tops of the cupcakes by slicing top to create a flat surface. Add a small portion of the frosting on the cupcakes to create a base in which to position the sugar cone tree. Continued on page 68
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Christmas Stollen Stollen is a delicious traditional German Christmas bread. It starts with a yeasted dough that is sweetened with sugar or honey and enriched with butter, to give it a soft texture. Spices and fruit zest are mixed into the dough, dried fruits, nuts and candied fruits can also be added. There are many versions of stollen as there are many different versions of sweet bread. In more traditional recipes the dough is wrapped around a log of marzipan before baking, but this recipe is a much simpler adaptation using only raisins and candied citrus peel. The finished loaf is generously dusted with confectioners sugar and is sliced to serve.
INGREDIENTS 11/2 cups 1/2 cup 3/4 cup 1/2 tsp. 2 2 52/3 cups 1 oz. 1/2 tsp. 1 cup 1/2 cup
Cuisine milk white sugar butter salt eggs egg yolks Cuisine all-purpose flour active dry yeast ground cardamom raisins candied citrus peel or chopped candied cherries
DIRECTIONS 1. Scald milk. Add sugar, butter, and salt, and cool to lukewarm. Add 2 whole eggs, and 2 yolks. Mix. 2. Add 3 cups flour and yeast in food processor. Process and let rise until double. 3. Add cardamom, raisins, citrus peel and rest of flour. Process and put on floured board and knead. Let rise in greased bowl. 4. When risen, cut into 3 or 4 pieces. Roll each into an oval shape, butter, and fold in half lengthwise. Put on greased baking sheet, cover, and let rise until double. 5. Bake at 350°F for 25-30 minutes. 6. Remove to rack and cool before dusting with powdered sugar.
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With over one hundred products in our range, from premium select nuts to golden Demerara sugar. Our Cuisine line of quality products at a great price gives you savings worth celebrating this season!
Tiramisu Trifles INGREDIENTS
DIRECTIONS
41/2 tsp. 1/3 cup 2 cups 2- 1oz. 4 oz. 1-3 oz. 2 cups 2 tbsp. 1 tsp.
1. Dissolve coffee in boiling water; cool to room temperature. In a large bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. In another large bowl, beat cream cheese until smooth. Gradually fold into pudding. 2. Place ladyfinger cubes in a bowl; add coffee and toss to coat. Let stand for 5 minutes. 3. Divide half of the ladyfinger cubes among six parfait glasses or serving dishes. Top with half of the pudding mixture, 1 cup whipped topping and 1 tablespoon chocolate chips. Repeat layers. 4. Cover and refrigerate for 8 hours or overnight.
NescafĂŠ instant coffee boiling water cold milk packages sugar-free instant vanilla pudding mix cream cheese package ladyfingers, split and cubed whipped topping chocolate chips cocoa
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A decadent cake with a moist, dense texture that is superb for soaking up the buttered rum sauce. A splash of rum and a sprinkle of freshly grated nutmeg in the batter, bakes up all the wonderful aromas of Christmas. MASSY STORES | LIVING | PAGE 66
Rum Cake with Buttered Rum Sauce INGREDIENTS
DIRECTIONS
10 oz. 2 cups 4 3 cups 1 tbsp. ¼ tsp. 1 cup 1-3 tbsp. 1 tsp. ¾ tsp.
1. Pre-heat the oven to 325°F. 2. Cream together the butter and sugar at high speed in a stand mixture until it’s light and fluffy, about 6-8 minutes. 3. Stir in the eggs, one at a time, beating the mixture well between each one. Add a tablespoon of flour with the last egg to prevent the batter from curdling. 4. Sift in the flour and baking powder into the batter, alternating with the milk until fully incorporated and absorbed by the mixture. 5. Add nutmeg, vanilla extract and stir well until everything is fully combined. Scrape down the sides of the mixing bowl. 6. Pour batter into a bundt pan or 2 greased 8-9 inch bottomed tube pans and bake at 325°F until a tester inserted into the centre comes out clean, 45–50 minutes. Transfer to a wire rack. Let cake cool in pan for 10 minutes.
butter granulated sugar large eggs sifted cake flour baking powder salt milk dark rum vanilla extract freshly grated nutmeg
Rum Glaze 8 oz. butter ½ cup sugar ¼ cup water 3 tbsp. dark rum
Rum Glaze 1. In a small saucepan combine butter, sugar, rum and water over medium heat. Bring to a boil and simmer for 3-4 minutes stirring constantly to prevent any burns. Remove from heat and cool slightly. 2. Poke little holes into the cake with a toothpick. Spoon the syrup over the cake and let it soak in. Allow the cake to cool to room temperature. Pour the remaining glaze over the cake to serve.
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Recipes Continued...
AU JUS RECIPE FOR LEG OF LAMB Continued from page 43 Au Jus is a French term meaning "with juice." The term is used to describe the serving of meat, most often prime rib roast, but this technique works great with leg of lamb, surrounded in or served with a container of the natural juices that were produced as drippings while the meat was being cooked. It is not thick like a typical sauce or gravy. While the cooked lamb roast is resting, now is the time to make a sauce from the drippings. Carefully spoon off any excess fat and discard. Scrape the bottom of the roasting pan to loosen the sediment. Pour the lamb juices (from the bottom of the roasting pan) into a saucepan. NOTE: Making Au Jus is more of a technique and not a recipe. You will have to do this by feel or guess work. It depends on how much juice is left in your pan (plus the juice from slicing the lamb roast), and how many people you will be serving. INGREDIENTS 1 - 2 tbsp. butter lamb juices from cooked leg of lamb roast red wine (of your choice)* salt and pepper to taste
DIRECTIONS Just note that an Au jus is not thick like a typical sauce or gravy. Add the wine to the saucepan with the lamb juices and bring to a boil, and cook until the stock is slightly reduced, about 5 minutes. Add the butter and mix it in by swirling the pan. Season to taste with salt and pepper.
* Add your wine according to how much Au Jus you think you will need for each person being served.
BEST BUTTER COOKIES Continued from page 57 DIRECTIONS CONTINUED Frosting Combine powdered sugar, 1/3 cup butter and 1 teaspoon vanilla in small bowl. Beat at low speed, gradually adding milk for desired spreading consistency. Add food colouring of your choice and decorate with sprinkles and coloured sugar.
ULTIMATE CHOCOLATE CUPCAKES Continued from page 58 DIRECTIONS 1. 2. 3. 4. 5.
Preheat oven to 350°F and line pans with cupcake liners. Sift cake mix into a small bowl and set aside. Combine all other cake ingredients until smooth. Stir in cake mix. Fill cupcake liners 3/4 full and bake for 17-22 minutes or until an inserted knife comes out clean.
Filling 1. In a small bowl, combine all filling ingredients until smooth. Buttercream 1. Beat butter and cream cheese for 2 minutes. Add cocoa powder and vanilla extract and beat again. Slowly add powdered sugar until you reach your desired consistency. If it becomes too thick, add 1 tablespoon milk. 2. To assemble, use a knife to cut a small “cone” out of the top of each cooled cupcake. Discard the “cone” (or eat it) and generously fill each hole with mascarpone filling. Pipe frosting over each filled cupcake and top with sprinkles.
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VANILLA CUPCAKES WITH PEPPERMINT TOPPING Continued from page 59 DIRECTIONS CONTINUED 3.
4. 5. 6. 7. 8. 9. 10. 11. 12. 13.
In a large bowl, beat eggs and sugar with a hand mixer or stand mixer with fitted paddle attachment until pale yellow and fluffy, about 2-3 minutes. Add softened butter and vanilla extract and beat until incorporated. Mix in yogurt. Pour flour mixture into wet ingredients and stir until just combined. Spoon batter into prepared muffin tin, filling about 3/4 full. Bake for 18-20 minutes, or until toothpick inserted in middle comes out clean. Let cool for 10 minutes in pan, and then move to a wire rack to cool completely. To make the peppermint frosting, cream softened butter in a large bowl until light and fluffy, for about 3 minutes. Add powdered sugar, 1/2 cup at a time, mixing to incorporate. Add milk and peppermint extract, beating to combine. Pipe or spread over cooled cupcakes. Then top with crushed peppermint candies/candy canes.
FESTIVE CHRISTMAS TREE CUPCAKES Continued from page 61 DIRECTIONS CONTINUED 3.
4.
Stir the food colouring into the remaining frosting, adding more food colouring as necessary to achieve your desired colour. Apply a thin layer of frosting on the exteriors of the sugar cones. Transfer the remaining frosting to a pastry bag fitted with the star-shaped pastry tip. Place the sugar cones atop the cupcakes then pipe leaves onto the trees. Garnish with the edible silver ball sprinkles and dust with powdered sugar.