Season’s Greetings, It’s that time of year again, when we say goodbye to the current year and usher in the New Year. What better way to close out the year than with food, drinks and festivity. Welcome to Loop Jamaica’s Holiday Kitchen, where we will share with you holiday recipes sure to turn heads at your holiday party. Make sure all your burners are working. Take out your crock pot, saucepan, baking mits and all the rest and step into Loop’s Christmas Kitchen. Happy Holidays from Loop Jamaica.
What’s cooking in Loop’s Holiday Kitchen. LOOP HOLIDAY SIDES Passionful potatoes Classic Jamaican Potato Salad Gungo Peas and Rice Vanclar’s Yam Salad HOLIDAY MEATS Coconut-crusted Chicken Tropical Pork Chops with Mango Salsa Grilled Salmon with Spicy Sorrel sauce Curry Mutton DRINK AND BE MERRY Hot Jamaican Hot Chocolate Hot Buttered Rum Cold Loop Egg Nog Loop’s Holiday Punch Sorrel drink Loop’ Dessert Oven Jamaican Crème Brulee Caramelized Plantain Rum Brownies Plantain Ginger Bread Women Breadfruit Cake Gavay’s Watty Glaze INTERNATIONAL Roast turkey Cranberry Sauce Mulled Wine
Loop Holiday Sides
The show stopper at the holiday table is usually the colourfully garnished, ham or turkey –yes its true sides are often pushed to the, well, you guessed it side. However, Loop’s Holiday Kitchen is going to show you how to give your sides some spotlight light at the kitchen table.
Passionful potatoes
Yes, you probably know how to mash them, diced them up, and even how to roast them, but here is how you give make your potatoes, Passion filled. HERE WHAT YOU’LL NEED TO BRING OUT THE PASSION: 1/2 cup passion fruit concentrate 1/2 cup milk 2 cups heavy cream 1/4 tsp nutmeg 1/4 tsp cinnamon 1 tsp salt 1/4 tsp black pepper 3lb sweet potatoes PREPARATION: Peel and thinly slice sweet potatoes
DIRECTIONS Step 1: In large saucepan, passion fruit concentrate to a boil and allow ti get thick. Step 2: Add milk, cream, nutmeg, cinnamon, salt and pepper Step 3: Gently fold in sweet potatoe slices and bring to a simmer Step 4: Transfer to a baking dish Step 5: Bake until potatoes are cooked (35 - 45 minutes)
Classic Jamaican Potato Salad A Jamaican Holiday table is just not complete without this side. Yes, it is in fact good old fashion potato salad, it an absolute must have.
HERE’S WHAT YOU’LL NEED: 4 large potatoes 2 eggs (optional) -Tin of mixed vegetables -Mayonnaise -1 onion -1 Tablespoon Sugar PREPARATION:
Peel and dice potatoes Boil eggs until hard . DIRECTIONS: Step1: Boil potatoes for 10 minutes. Step 2: Add a can of green peas 3 minutes before removing from flame Step 3: Remove from flame Step 4: Strain water. Step 5: Grate half of onion Step 6: Add 1 teaspoon of sugar Step 7: Add mayo and toss Step:8 Chill for 5 minutes (or for desired temperature)
Gungo Peas and Rice HERE’S WHAT YOU’LL NEED: Gungo peas 1 satchet coconut milk 1pepper 1 clove garlic Thyme Eskellion or Spring Onion ½ Teaspoon Salt -1 Tablespoon butter 2 cups of rice Tip for cooking rice: One cup of rice to two cups of water. PREPARATION: Soak peas overnight. Pick and wash rice.
DIRECTIONS: Step1: Open the satchet of coconut milk. Step 2: Pour warm water & stir till to the coconut milk powder until dissolves then, add to gungo Step 3: Season with salt, pepper, thyme, eskellion, thyme, garlic and butter Step 4: Boil for 5 minutes Step 5: Add washed rice and stir Step 6: Cook for 25 minutes Turn of stove, serve, voila!
Vanclar’s Yam Salad
Yams are delicious boiled and or roasted but did you know Yam’s make a good salad. Like Potato salad, Yam can get classy too, with a salad of it’s own. HERE’S WHAT YOU’LL NEED: 2 lbs yellow yam, cooked and diced 1 tsp salt 1 tsp ground pepper 2 stalks escallion, chopped 1 clove garlic, finely chopped 1 small onion 1/4 lb string beans 1/4 lb carrots 1 small can sweet corn 4 tbsp mayonnaise Parsley flakes for garnish
PREPARATION: Peel and Dice yam. Finely chop Escallion / spring onion and Garlic . Peel and dice carrots. Trim and cut String Bean into 1/4-inch pieces DIRECTIONS: Step1: Boil Diced yam until tender. Step2: In a bowl place diced yellow yam. Add corn, beans, carrots, escallion, garlic and onion Step3: Stir in mayonnaise with pepper and salt. Garnish with parsley flakes. Serve warm or cold.
Loop’s Dessert Oven
What’s in the Loop oven for Dessert? Remember licking the spoon after the batter has been made for the Christmas cake? Fingers, elbows, nose and even clothes got a taste of the delicious batter. What’s the December holiday season without cakes, truffles and other baked goods? Step into Loop’s Holiday Kitchen and gather around the oven for some sweet treats - these are treats you can enjoy at the end of your holiday dinner, and maybe even throughout the night as you wait for the big guy to come down the chimney .
Jamaican Crème Brulee
Crème Brulee (Pronounced “krem broo-LAY”), as you can probably tell by the name, has its origins in French Cuisine. The dessert consists of a custard topped with caramelised sugar . In the Jamaican version of the dessert, instead of just caramelised sugars, includes hints of delightful tropical goodness of coconut. HERE IS WHAT YOU’LL NEED: 8 extra-large eggs 1/3 cup sugar 1 tsp pure vanilla extract 1 cup heavy cream or 200 ml heavy cream 1 cup half-and-half 100ml canned coconut milk Using the portion above you can make approximately 6 creme brulees. PREPARATION: Before you get going separate your egg yolks from the egg whites. You will only need the egg yolks for your brulees. DIRECTIONS: Whisk, Whisk and Whisk some more. Step 1: Whisk in a pan your eight egg yolks until the colour is slightly paler than when you started and smooth. (This shouldn’t take more than approximately 2mins )
Step 2: Add a 2 tsp of sugar to your whisked eggs. Continue to whisk for a minute or until the sugar granules have dissipated. Step 3: Add Vanilla to the mixture and continue to whisk Leave the whisked mixture to settle for a few minutes. CREAMING Step4: Combine coconut cream and heavy cream in a sauce pan. Step5: Place onto the sauce pan onto the stove top on medium heat . Remove right before the mixture comes to a boil. COMBINATION Step 6: Combine the whisked yolk mixture with the cream. Whisk together. Step7: Carefully pour the mixture through a strainer into another bowl. Step 8: Pour the mixture into six ramekin or shallow brulee dishes Step 9: Fill a large roasting pan with an inch or two of just boiled water and place your empty ramekins into the pan. The water should come about halfway up the sides of the ramekin dishes Bake for 20- 30 minutes or until set. Step 10: Transfer the roasting pan into the oven and bake for 35minutes or until the edges of the crème burlee are set but the centers are still softy and should move a little when you move the pan. Step 11: Remove the roasting pan from the oven and let the creme brulees cool in the water bath for approx 30. Step 12: Then remove the creme brulees, place them on a flat sheet pan or tray, cover with plastic and refrigerate for at least 4 hours, up to overnight. CARAMELIZING Final Step: Using a tsp of sugar, coat the tops of each of the ramekins with a thin coating. Using your under the broiler of your oven allow sugar to brown until the sugar has turned an amber color. You can also use your kitchen torch, to brown the sugar. Tada !
Caramelized Plantain
Plantains are usually yummy on their own. But when the delicious tropical fruits are over-ripe and you add brown sugar to mix – just heavenly HERE’S WHAT YOU’LL NEED: 3 large very ripe plantains 100g of sugar Half tsp of nutmeg Half tsp of Cinnamon Preparations Peel the plantains and cut it into slices In a small container mix half tsp of cinnamon, nutmeg. DIRECTIONS: Step1: Place a frying pan/ Skillet onto the stove top on medium heat.
Step 2: Add oil to the frying pan. Step 3: When the oil is hot add plantains and fry until they’re golden brown. This step should not exceed 7 minutes. Step 4: Turn down the heat on stove top to low heat Step 5: Sprinkle each Plantain with sugar, wait until it caramelizes. Step 6 : Turn off the heat. Moving the frying-pan. Step 7: Remove the pan from the plantains from the oil, placing them onto a paper towel. ( This helps to remove excess oil) Step 8: Cool plantains for 3-5 minutes Step 9 : Sprinkle the mix of cinnamon and nutmeg onto the plantains. Ready to serve.
Rum Brownies
Mhmm ….who doesn’t love brownies? Have you ever thought of adding a little booze to your brownies, not a lot just a little bit- this recipe is sure to add a little character to your standard brownie. HERE’S WHAT YOU’LL NEED: 1/2 cup light brown sugar 2/3 cup all-purpose flour 3 Eggs 5 Tablespoons of Rum 2/3 cup whipping cream 1 cup chocolate chips 2 tbsps cocoa powder 1/4 tsp baking powder 1/2 tsp cinnamon 3/4 cup pecans (optional ) Preparation Chop pecans into small pieces . Place 5 tablespoons of rum and raisins in a container to soak DIRECTIONS: Step 1: Turn the stove onto medium heat, in a small sauce pan heat whipping cream in a pot. Step 2: Heat for no longer than a few minutes, don’t allow the whip cream to boil.
Step 3: Remove whipping cream from the heat and mix in the chocolate chips, ensure that they are stirred into the mixture until melted. CROSS OVER Step 4: Pass flour , sugar, baking powder, cinnamon through a sieve and mix in a bowl together . Step 5: Crack eggs, add them one by one to mixture of flour. Step 6: Add the chocolate mixture, into the flour mixture , mix evenly. Step 7:Spread the mixture into a baking pan Step 8: Bake for about 30 minutes until tops are dry
Plantain Ginger Bread Women
No holiday Christmas table is complete without good ole ginger bread. Yes, gingerbread is a must during the holidays. You’ve probably heard the recipe a thousand times for a gingerbread man but now it’s time to give gingerbread man a complement and so Loop’s Holiday Kitchen I sharing a recipe for the gingerbread man to have some company this holiday season. HERE’S WHAT YOU’LL NEED: 1½ teaspoon of ground ginger ½ teaspoon of cinnamon ½ teaspoon of nutmeg 1 teaspoon of baking soda 1 cup of brown sugar 51/2 cups of all-purpose flour ¾ teaspoon of salt 3 eggs 2 sticks of butter 1 cup of molasses 1 teaspoon vanilla extract 2 large plantains Preparation : Preheat oven to 350°. Slice plantains into round circles. Separate the egg yolk from the egg whites in a container. DIRECTIONS: Step 1: Put plantain in a blender for two minutes. Step 2: Melt butter and molasses in a saucepan on the stovetop on medium heat. Step 3: Pour the melted butter and molasses into your mixing bowl (a large one!) Step 4: Add the eggs and brown sugar Step 5: Mix the dry ingredients in another large bowl
Step 6: Add the flour mixture to the wet ingredients. *Tip - You’ll need to (knead to) do this by hand! Step 7: Put the ‘dough’ back into the bowl and knead it into smooth balls. Step 8: Chill! Put the dough in a ziploc or other container and refrigerate at least 30 minutes. Most directions say that you can even leave it till the next day, and I’m sure you can, but that’s not necessary. Step 9: Roll out some dough on waxed paper or a floured surface, roll out a small amount of the dough (about the size of a tennis ball) until it is about 1/4 inch thick. If you don’t have waxed paper, you can roll the dough out on aluminum foil. NOW IT’S TIME TO MAKE YOUR GINGERBREAD WOMAN! Step 10: Fire up your cookie cutter! Have fun with your cookie cutter, gently pressing down till it touches the wax paper or flour surface. Step 11: Separate the cut-outs from the trim dough. Place one of the paper pattern pieces on the dough and using a dull knife (like a table knife) cut around the edges. You can gently peel away the excess dough between the cookies. If you cut them on a baking mat, you can lift the entire mat onto a cookie sheet to put in the oven. Otherwise, you will need to gently lift and move them. Step 12: Decorate with some M &M’s. If you want to put sugar bead eyes or buttons , you can press them into the dough. You can also etch designs into the uncooked dough with a table knife; such as a smile, clothes, hair etc. Step 13: Pop them into the oven and let it cook for 12 to 15 minutes, until it puffs up a little bit and just starts to become golden and slightly firm. Then remove the cooked batch and let cool!
Breadfruit Cake
Breadfruit is prepared in a variety of styles, you can enjoy it fried, roasted or boiled. But I bet you never thought to make it into a cake. Loop’s Holiday Kitchen is sharing with you the recipe for breadfruit cake, sure to be a show stopper at your holiday party or gathering. HERE’S WHAT YOU’LL NEED: 2 cups flour 1 1/2 cups granulated sugar 2 teaspoons mixed spice 2 teaspoons cinnamon spice 1 teaspoons nutmeg spice 2 1/2 tablespoon baking powder 1 teaspoon salt
1 1/2 cups vegetable oil ¼ cup red wine 4 eggs 1 teaspoon vanilla 1 teaspoon almond extract 3 cups ripe breadfruit, peeled and mashed (1 1/2 lbs) 1/2 cup dried fruits and nuts, chopped PREPARATION: Preheat oven to 375°F. DIRECTIONS: Step 1: In a large mixing bowl, combine all the dry ingredients. Step 2: Add oil, and stir well. Step 3: Add eggs, wine, vanilla, almond extract and continue beating with electric mixer. Step 4: Beat in breadfruit until smooth. Step 5: Remove fibrous breadfruit from batter. Step 6: Stir in chopped dried fruits and nuts Step 7: Add mixture to prepared baking pan Step 8: Bake for 45 minutes.
Gavay’s Watty Glaze- for holiday fruit cakes Loop’s social media coordinator, Gavay Watt, during the Loop cake –off showed off his cooking skill with one of his most guarded holiday secret- a cross between a frosting and a glaze for cake’s . This frosting-glaze is a perfect complement for your traditional black holiday cake.
HERE’S WHAT YOU’LL NEED: 2 Tablespoons Cream Cheese 2 Tablespoons Sugar Cinnamon ½ cup Raisins ½ cup Cherries ½ cup Prunes ¼ cup Fruit Wine DIRECTIONS: Step 1: Add ½ cup of raisins, cherries and prunes into a blender. Step 2: Pour fruit wine into the blender. Blend until smooth. Step 3: Add 2 table spoons of sugar to the blender. Step 4: Pour Blend into a bowl add cinnamon. Step5: Fold in cream cheese with a whisk. Voilà Enjoy the Glaze by placing on top of your Holiday cake .
Drink and be Merry.
Tis the season to be jolly and…. Drink So after all those Christmas dishes, it’s time to check out the tasty drinks that can help you wash them down. Whether you like hot drinks or cold drinks, Loop has drink for you.
Hot
Jamaican Hot Chocolate
A classic Jamaican Christmas tradition is hot chocolate and no, it isn’t not instant chocolate from a package- its directly from the source - cacao pods HERE IS WHAT YOU WILL NEED: Water 1 Jamaican chocolate ball (Cacao pods) Cinnamon sticks / Cinnamon leaves Condensed Milk Coconut Milk or Coconut Cream Salt METHOD: Grate the chocolate ball into a container. Place water into a pot, and allow it to come to a boil . Add the gartered chocolate, cinnamon, salt, as well as coconut milk to the pot with water. Allow mixture to boil for 8-12minutes. After removing the mixture from the stove, strain the contains getting rid of the cinnamon leaves as well as the tiny bits of chocolate. Garnish with a cinnamon stick Sweeten to taste. Tada !
Hot Buttered Rum
Here’s a drink for the adults at the Christmas table, yummy hot buttered rum. HERE IS WHAT YOU WILL NEED 2/3 cup packed dark brown sugar 1/2 cup (1 stick) unsalted butter, 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg Pinch salt 3/4 cups rum 2 cups boiling water 4 sticks cinnamon, for garnish
DIRECTIONS: Step1: Using mixer beat the brown sugar, butter, honey, cinnamon, nutmeg, on medium speed until combined, about Step 2: Add butter with dark rum Step 3: Pour boiling water over each, and stir. Step4: Pour contents into mugs and add cinnamon sticks to garnish
Cold
Loopy Egg-Nog
Nothing says “holiday spirit” like a glass of eggnog! It tastes like Christmas, and when you combine just a few simple ingredients, you have a treat the whole family can enjoy. Step into the Loop’s Holiday Kitchen make easy eggnog for your family, a traditional batch large enough for a party, or a glass of iced eggnog to enjoy on your own.
HERE’S WHAT YOU’LL NEED: 1 pint of milk 1/3 cup of sugar 1 cup of cream 1 tablespoon of fresh nutmeg 1 teaspoon of cinnamon 1 teaspoon vanilla extract, or 1 whole vanilla bean. A dash of rum PREPARATION: Heat cream over medium flame Separate egg whites from the yolkes Grate nutmeg DIRECTIONS: Step 1: Add milk to heated cream and maintain heat. Step 2: Beat the egg yolkes in a bowl, until the yellow colour lightens.
Step 3: To the egg mix, add in sugar and beat until the granules have dissolved. Step 4: Slowly temper in the warm milk and cream mixture to the eggs. Try not to let the milk boil as this will cause the eggs to cook or curdle. Step 5: Bring the combination to the stove and apply a low flame, and keep vigilant while stirring. Step 6: When all ingredients are evenly distributed, take off. Step 7: Add rum to give your drink a ‘kick’. Step 8: Whip egg whites into soft peaks Step 9: Add a tablespoon of sugar and whip slowly into egg whites. Garnish with grated nutmeg and cinnamon.
Loop’s Holiday Punch HERE’S WHAT YOU’LL NEED: ½ tin of Condensed milk 1 Dragon Stout Nutmeg 2 tsp vanilla 1 tsp Almond essence 6 tsp of rum 1 cup peanuts (raw) 1 cup oats Preparation: Grate nutmeg. Blend peanuts and Oats with bottle of stout Strain the blend.
DIRECTIONS: Step 1 : To the blended peanuts, oats and stout ass condense milk, continuously stirring to ensure that it is smooth . Step 2: Add all other ingredients to mix above, stirring and mixing well Step 3: Place in the refrigerator for no less than 4 hours. Serve when cool.
Sorrel Drink
Did you know sorrel is a part of the Hibiscus family. Yes, Hibiscus is that beautiful flower women and girls stick in their hair. Sorrel (Hibiscus Sabdariffa) is a native hibiscus of West Africa . The plant is often used to make food colouring. Sorel came to Jamaica back in the 1600 by way of members of the Akan tribe. Yes there is much more to this popular holiday drink, than you probably thought. Nonetheless, there is no holiday table in table in the island that will be missing this spicy holiday drink. HERE’S WHAT YOU’LL NEED: 2 lbs fresh sorrel 6-8 slices of fresh ginger 12-15 pimento seeds (allspice) 5-6 cardamom seeds 5 cups brown sugar 10-12 cups water (about 3 quarts) Rum ( Optional)
DIRECTIONS: Step 1: Pour water into pot and add, ginger, pimento and cardamom and allow to come to a boil. Step 2: Add sorrel to boiling water and continue boiling the mixture for about 10 minutes. Step 3: Remove from heat and let steep for at least 8 hours. Overnight is best. Step 4: Using a strainer, separate the liquid from the pulp. Set pulp aside. Step 5: In a large jug, stir in sugar to sweeten Also add rum if desired . Step 6: Store in bottles and refrigerate (The mixture is best when left to refrigerate overnight so the flavours can further develop).
Christmas Meats
It’s getting down to the wire. People are hungry! As many tastes and smells overtake your senses, so will your guests crowd your dining table. Our love affair with meats is reignited; from the ‘King’ Ham, to ole reliable chicken, the season is incomplete without meat. So whether you’re having a warm comforting meal alone, to hosting your own mingle-friendly get together here are some fun holiday meats , from our Loop Kitchen to yours.
Coconut-crusted Chicken
The Holiday Season is the time of year to bring a little flare to things you probably make every –day like the faithful chicken.You probably think Chicken is a plain Jane not necessarily the star of the Holiday Table. However in Loop’s Holiday Kitchen we are showing you how to make the plane jane chicken a star at the holiday table. HERE’S WHAT YOU’LL NEED : 1/2 cup corn-starch 3/4 tsp salt 1 tsp cayenne pepper 1/2 tsp black pepper 1/2 tsp garlic powder 2 eggs 2 1/2 cup shredded coconut 2 lb boneless chicken breast vegetable oil for frying
METHOD Step 1: Mix cornstarch, salt, cayenne and black pepper Step 2: Beat eggs until frothy Step 3: Place coconut flakes in shallow bowl Step 4: Dredge chicken breast in cornstarch mix then shake excess off Step 5: Dip chicken in eggs then press in coconut flakes to cover surfaces Step 6: Heat oil in skillet, about 3 inches deep Step 7 : Fry chicken until golden-brown
with Grace Sweet “N” Spicy Hot Pepper Sauce. Preparation Time: 20 minutes • Baking Time: 4 hours 40 minutes Yield: Approximately 35 slices Ingredients 1 6.36 kg. (14 lbs.) 1 8oz can 1/4 cup 1 Tbsp 24 whole 1 bottle 12 whole
Grace Country Pride Leg Ham Aluminium Foil Water Grace Pineapple slices sugar crushed ginger cloves Grace Sweet n’ Spicy Hot Pepper Sauce cherries
Tropical Pork Chops with Mango Salsa
The ham is the star of many Christmas dinners in Jamaica but that doesn’t mean we can’t enjoy other cuts from the glorious pig too! Here’s a recipe for Tropical Pork Chops that’s quick and easy on your grill or in your oven that uses mango, now coming back into season, that will tantalize the tastebuds of the pork lovers at your table. HERE’S WHAT YOU’LL NEED: Step 4: Place pork chops in baking tray and cover with foil and 3 cloves of garlic place inside an oven heated to 375 degrees for about 45 minutes. 1 medium-sized onion Step 5: Test it at 30 as it depends on the thickness of each cut and A few sprigs of thyme how much is inside your oven at any one time. A dash of rosemary Serve with mango salsa ( see recipe below) ½ tablespoon of balsamic vinegar MANGO SALSA 1 tablespoon soy sauce HERE’S WHAT YOU’LL NEED All-purpose seasoning or your favourite pork rub 1 large ripe yet firm mango (Walkerswood, Eaton’s, Grace) 1 medium red bell pepper, diced into small pieces 1 Mango 1 scotch bonnet pepper, seeded and diced into small pieces Using the portion above for approximately one kilogram of 1 small red onion, diced finely, pork shops. 1 -2 tbsp lemon/lime juice PREPARATION: Salt to taste Dice mango into small pieces, discarding the seed and skins. Few sprigs of cilantro, chopped Chop into small pieces, the garlic and onions. Few mint leaves (optional) DIRECTIONS: PREPARATION: Step 1: Put chopped onion and garlic along with thyme, Dice the red bell pepper. rosemary, soya sauce, balsamic vinegar and the all-purpose Dice the mango. seasoning into a blender to make a marinade. Seed and chop the scotch bonnet pepper Step 2: Once blended, pour the contents of the blender onto Chop the cilantro. the pork and rub gently. Directions: Step 3: Place the pork chops in the fridge for at least one hour Step 1: Toss all ingredients in a bowl. or overnight. Step 2: Place in the fridge for the flavours to marinate for at least 30 minutes. Step 3: Serve alongside pork and any other meat dish.
Grilled Salmon with Spicy Sorrel sauce HERE’S WHAT YOU’LL NEED: 2 lbs of salmon fillet Salt to taste Pepper to taste Garlic to taste 1 tbsp of lemon juice One cup Sorrel Jam ½ cup of water ¼ cup of Soy sauce ¼ cup of vegetable oil 1 tsp ginger 1 tsp cayenne 1 tsp paprika
PREPARATION: Season salmon fillet with salt garlic pepper and lemon juice. DIRECTIONS: Step 1: Prepare grill plates with light oil, placing salmon fillets for 5 minutes on each side until flaky. Step 2: In a separate bowl combine remaining ingredients Step 3: Heat oil in sauce pan and add the mixture Step 4: Cook over low heat, stirring until it thickens
Curry Mutton
In old time Jamaica, eating meat was luxury and was usually only served during the December holiday season. Back than having curried goat was a big deal, now curried goat is common affair . But a holiday dinner is not quite the same without this Jamaican traditional dish. HERE IS WHAT YOU’LL NEED 2lbs of Mutton cubed 1tsp seasoning salt One Scotch Bonnet pepper 10 pimento seeds One tsp of grated ginger 3 tsp of minced garlic One large onion 2 tbsp of vegetable oil 4 tbsp of Curry Powder 1 tsp of ground cumin 2 cup of water
PREPARATIONS Season mutton with dry ingredients. DIRECTIONS: Step 1: Heat the cooking oil in a large pot & add 1 tablespoon of the Jamaican curry powder. Step 5: Add meat in pot along with onions, scallions, garlic & scotch bonnet pepper. Step 2: Sautéed for 15 minutes until meat it is evenly coated. Step 3: Add water to meat let simmer on medium heat until tender. Step 4: Add thyme, remaining curry powder, black pepper & of seasoning salt. Step 5: Cover with water & simmer uncovered until meat is very tender & sauce is thick. Step 6: Add diced potatoes to pot after meat is tender. Step 7: Simmer on very low heat until potatoes are tender. It’s Ready.
Snapper Delight by Tami
During the Christmas season we tend to deck the halls with delicious meats. There’s ham and chicken all through the house, but why not stir up some yummy seafood instead? Tamiann’s Snapper Delight could bring some healthy diversity to your Christmas feast. HERE IS WHAT YOU’LL NEED: 2 cup of Water 2lbs Snapper fillet ½ Cup Sorrel 1 Medium Onion ½ Teaspoon Black Pepper Sea salt 1 Spring Thyme 1/4 of Cup cooking wine 1 Teaspoon Ginger 1 Teaspoon Pimento 1 Cup Breadcrumbs / Flour
PREPARATION: Dice onions DIRECTION: Step 1: Season fillet Snapper pieces with sea salt, thyme, onions and black pepper Step 2: Boil sorrel buds in water. Add cooking wine, ginger and pimento. Step 3: Coat fillet pieces in flour or breadcrumbs before frying for no more than ten minutes. Ensure Snapper has a nice brown coating on both sides Step 4. Strain sorrel mixture and pour into a saucepan. Step 5: In saucepan reduce sorrel mixture to a sauce-like consistency. Step 5: Remove sorrel sauce and drizzle over fried snapper.
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International
Got some flashy moves you wanna show off? How about that faux-Cordon Bleu certification? Well get up! Get ready and bring your passport just in case. Loop’s going international! So come with us, as we tour the world of the Irish, giving you fresh culinary recipes to boast your repertoire.
Roast turkey
HERE’S WHAT YOU’LL NEED: 1 free-range turkey weighing 4kg/8lb 11oz Salt Ground black pepper 175g/6oz unsalted or lightly salted butter, melted Preparations: Preheat the oven to 180C/350F/Gas 4 DIRECTIONS Step 1: Put the turkey in a large, deep roasting tin. Step 2: Season generously all over with salt and pepper and massage, along with the melted butter, into the skin. Step3: Pour about 300ml/½ pint water into the roasting tin and slide it into the oven. Step 4: Cook for approximately 3 hours 20 minutes, basting the bird approximately every 30 minutes with the pan juices. Step 5: Test that the turkey is properly cooked in the same way as you would a chicken. Pierce the thickest part of the thigh with a skewer. If the juices run clear then the turkey is done. If the juices are pink, slide it straight back into the oven for a further 15 minutes before testing again and continue to do this until they do run clear. Once it’s done, transfer the turkey to a large serving dish, cover with aluminium foil and leave to rest for at least half an hour. Then plate up!
Top tip: Stuff the turkey with a whole apple or orange. This will keep the breast meat from losing moisture while giving a faint sweetness to the meat. Cooking a turkey with the bread stuffing inside will increase the cooking time as well as dry out the white meat as it won’t cook evenly throughout. You are best cooking the bread stuffing separately in an ovenproof dish. Cranberry sauce Cranberry sauce is a traditional accompaniment to a Turkey and Ham dinner. The sweet and tart cranberries add extra depth to the savoury and salty meats. HERE’S WHAT YOU’LL NEED: 500 g cranberries, fresh cranberries or frozen ones, thawed 2 apples, peeled, cored and cut into chunks 150g caster sugar 1 stick cinnamon DIRECTION: Step1: Place all the ingredients in a saucepan and add a splash of water. Put the saucepan on the heat and bring to the boil. Step 2: Simmer gently until the cranberries have burst and the apple has softened. Step 3: Boil down until the mixture thickens slightly. Step 4: Take off the heat and leave to cool. Cranberry sauce lasts up to a few weeks in a refrigerator.
Mulled Wine
Mulled wine also called Gluhwien in german speaking countries is the ultimate winter warmer. It tastes like Christmas in a glass! This is the basic and more traditional recipe but if you haveany of your own favourite spices add them in too. HERE’S WHAT YOU’LL NEED: 2 oranges 2 limes 200 g caster sugar 6 whole cloves 1 stick cinnamon ½ teaspoon of grated nutmeg 1 vanilla pod, halved lengthways 2 star anise 2 bottles dry red wine DIRECTIONS Step 1: Peel large sections of peel from your oranges and limes using a peeler. Put the sugar in a large saucepan over a medium heat, add the pieces of peel and squeeze in the orange juice. Step 2: Add the cloves, cinnamon stick, halved vanilla pod and the nutmeg. Cover the mixture with just enough red wine to cover the ingredients.
Step 3: Let the sugar dissolve on simmer then bring to the boil for 4 minutes when you should have a rich syrup which has infused the spices. Step 4: Turn the heat down to low and add your star anise and the remaining red wine. Top tip: Don’t rush the recipe! Doing the syrup in advance before adding the remaining wine means you don’t burn off all the alcohol when you use the high heat to dissolve the sugar. Similarly you don’t want to leave the finished mulled wine on anything more than a very low heat while waiting to be served.