KGN. Kitchen magazine AUG 2012 by Leisha Wong

CONTENTS

IN SEASON

An Ode to my Love

OPEN DOORS Kids Kitchen

HOME COOKING Jolly Joseph

DINNER SERIES Guess Who’s Coming to Dinner

BLOOMIN’ CHEF Spin Spin Sugar

PURE COCKTAIL Jamaica Frisky

SLIDESHOW Highlights from The Summer Cookout, June 24, 2012

KITCHEN CREW 101 Jamaica “Food” We Love!

FOR STARTERS Out with the Old, In with the New

HEALTH Summer Recharge

BAKE BABY BAKE Sweet Celebrations

Editor: Leisha Wong Contributing Writers: Karla Henry, Jessica Hylton, Claudette Powell, Jacqui Sinclair Photographers: Jessica Hylton, Dwayne Watkins, Skkan Media Design: Sharky Publisher: Kingston Kitchen Ltd. 10 Deanery Road, Kingston 16, Jamaica Email: kingstonkitchenja@gmail.com Tel: 876-869-7093 www.kingstonkitchenja.com Printed in Jamaica by The Herald Printery Advertising Sales for Kingston Kitchen 2011-2012 by M&M Media Ltd. 69 - 75 Constant Spring Road, Unit 6, Kingston 10, Jamaica. Email: messadomedia@gmail.com Tel: 876-977-6745 / Fax: 876-622-3916 Reproduction in whole or in part, without written permission from the publisher, is prohibited.

WELCOME

Happy 50th Birthday Jamaica!

Photos: Dwayne Watkins

(From Left) Leisha Wong, Melanie Miller and Jacqui Sinclair at Devon House, in Kingston, Jamaica. Thanks to the Devon House team especially Andre Reid, for hosting us at the magnificent great house.

The past few weeks have been a roller coaster ride for the Kitchenettes. There have been tears of sadness and happiness, feelings of loss and success, of sorrow and celebration. It has made us recognize the importance of celebrating the small things; everyday. And while celebration is the underlying essence of Kingston Kitchen, this month, we take our celebration of local culinary artisans, chefs and food entrepreneurs to a new level, and honour Jamaica on its 50th birthday. Jamaican food is an essential element of our national identity. Not only does it feed the soul of our people, but it also defines our history, and helps pave a way for your future. It speaks to our innovative nature as a people, turning humble ingredients into delectable dishes that have inspired the culinary market on a global scale. Celebrate with us as we pay tribute to all the unique tastes and flavours of our island. We continue the celebration in this month’s magazine with new and classic recipes for traditional ingredients. We also introduce a new feature this month called “Dinner Series” (page 15) where we build a menu around one ingredient. Introducing our first dinner guest, coffee. Our cover shoot draws from the era of independence as we feature all of Jamaicas favourite ingredients in a more refined and mature manner. Jamaica has grown up and so has ackee. The recipes for the shoot are courtesy of Chef Robbie Joseph from Montego Bay (the Seahorse Grill at Montego Bay Yacht Club), who along with Melanie Miller, created an elegant haven fit for this unique celebration. Photos as always by the talented Dwayne Watkins. Happy birthday Jamaica! Here’s wishing you many years of peace and prosperity.

Foodie Love,

Leisha, Melanie and Jacqui

Chef Robbie Joseph 5

By Jacqui “JuicyChef” Sinclair

IN SEASON

AN ODE TO MY LOVE On it’s 50th birthday, our Juicy Chef pays homage to her inspiration, her love. Jamaican food.

Jamaican food, how much I love thee. From the fluffiness of a fried dumpling, to the satisfying plate of a simple brown stewed chicken and rice and peas box lunch. I adore the caramelized chewy bits of perfectly fried ripe plantain, to the spiciness of a good curried goat with green banana. What is lovelier than mackerel rundown or saltfish with a side of roast breadfruit? I love the sweet heat of jerk, and the tangy pucker of a great escoveitch sauce, the crunchy skin of a crispy country style fried chicken, or the melt in the mouth tender flesh of steamed fish. The food of our land may be humble, it is without doubt rustic, but no one can deny that flavour-wise, it packs a punch. Our local food heritage is an amalgamation of the original inhabitants, and the people who came via force or opportunity. The Taino, formerly known as the Arawak, contributed pepperpot soup; the Africans, their yams and BBQ cooking style from which the Maroons created jerk; the Indians brought curry, and the Chinese their wonderful condiments such as soy sauce, and cooking techniques such as stir frying and steaming. Les we forget influences from the British for staples like porridge and fruity Christmas cake.

No respectable kitchen is without pimento, nutmeg, cinnamon, ginger, vanilla, thyme, escallion, garlic and onions, and the queen of hot peppers, the Scotch bonnet. These aromatics provide the background for the distinctive taste of sweet and savoury Jamaican cuisine. Kitchen utensils included the “kitchen bitch”, which was essentially an old tin lit with kerosene oil to provide light; kreng kreng used for smoking meat; grater for the coconut; mortar and pestle to pound chocolate and spices; and the good old staple Dutch pot or the three feet iron pot. Jamaica is also famous for our street food culture with many famous locations dotted around the island. Some of the more popular include St. Elizabeth’s Middle Quarters for pepper shrimp, Manchester’s Melrose hill for roast yam and saltfish, St. Ann’s Faiths Pen where you will find everything from national dish ackee and saltfish to cowfoot soup and tripe and beans. Many tourists make a pilgrimage to St. Catherine’s Hellshire Beach for fried fish, festival and bammies, Portland’s Boston Bay for jerk, and Kingston’s National Heroes Circle for boiled crabs. These are just a few as there are many other secret nooks and crannies around the island featuring some of the best bites from roasted corn to oysters. Jamaica is truly a culinary destination of which we can be proud.

IN SEASON

Escoveitched Fish

Curried Goat

Most Jamaicans love escoveitched fish. It’s a versatile dish that is very popular at brunches, dinner parties and buffets. It’s easy to prepare featuring local market vegetables in the pickle. Most fish varieties can be used, but most popular would be the snapper. You can use bone in or boneless fish.

Goats meandering on country roads are a common sight on the island. Goat meat has become trendy on menus worldwide, but Jamaicans have always been a step ahead. This dish represents both our African and Indian heritage. Africans ate goat traditionally and Indians brought their curry to perfect this delicious marriage of flavour. Local goat has a distinct taste which differs from imported mutton, so try and buy local it tastes better, trust me! Serve with white rice, green bananas or roast breadfruit.

Ingredients 1kg/2lbs. fish, whole, sliced or cut into large chunks All purpose flour, for dredging 3 onions, sliced 1 large carrot, cut into strips 1 large cho cho, cut into strips 2 Scotch bonnets peppers (or more, depends on your heat tolerance), sliced 10 pimento grains 1 tsp. sugar ¼ tsp. salt 250ml/1 cup white cane vinegar 250ml/ 1 cup water Vegetable oil, for frying Method • First prepare the escoveitch pickle by combining vinegar, water, sugar and salt together and bringing to a boil over high heat. • Reduce heat to medium and add onions, carrots, cho chos, Scotch bonnet pepper, and pimento, and bring back to a simmer. • Remove from heat and set aside. • In a medium frying pan over medium heat pour in vegetable oil. • Coat fish pieces with flour and fry fish in batches until golden brown on each side and cooked through. • Pour over escoveitch pickle on top of the fish and let it soak for a few hours before serving at room temperature.

Ingredients 1kg/ 2lbs local goat meat, cut into chunks 2 tbsp. Jamaican curry powder 1 large onion, chopped 3 cloves of garlic, crushed 2 stalks escallion, roughly chopped 1 Scotch bonnet pepper, roughly sliced (I like my goat spicy, if you want less heat, leave it whole) ½-inch piece of ginger, grated (optional) Salt, to taste 2 sprigs fresh thyme 2 Irish potatoes, peeled and diced ½-litre/2 cups water Vegetable oil, for frying Method • In a large bowl add goat pieces, curry powder, onion, garlic, escallion, scotch bonnet, ginger and salt, mix well and allow tomarinate overnight. • In large, heavy bottomed pot, add vegetable oil and heat over medium heat. • Remove goat meat from seasonings and brown in batches. • Add water and seasonings and cook for at least two hours, then add the potatoes and continue simmering for 30 minutes more.

Happy 50th Jamaica! EAT GOOD! Foodie Love, JuicyChef xoxo 7

OPEN DOORS

KIDS KITCHEN

It’s never too early to start your little ones in the kitchen. A new summer camp shows the way.

The brother and sister team of Stephanie and Brian Lumley are a dynamo in the food industry. Not only are they the creative minds behind the foodie event Foodies Lyme, but they have now set their sights on the young generation of “Budding Chefs”. This new summer camp took a different approach to the traditional “teacher teaching student”, adopting a more Montessori-style where children would—through play and engaging their five senses—learn about food in a positive, healthy and fun way. It took Stephanie another three years to finally see her dream come to reality, but the first camp just wrapped up on August 24th with a group of children aged between four and 10. Stephanie and Brian are joined by other well-known young chefs, including Theo Smith of Great House Caterers and Nicole Shirley, of Nicole’s Sweet Temptations, and have partnered with the Wonder World Early Childhood Institution. Stephanie sits down with KGN Kitchen magazine to talk about the camp.

Q: How receptive have parents been to the idea? A: It’s sometimes hard for parents to feed children what they should. They complain of the strain of additional demands such as careers, the economy, etc., which has made fast food options the norm rather than a treat for children. Some parents have admitted to not being ‘skilled in the kitchen’ since they grew up with either their parents or a helper doing the cooking and were rarely ever included in the process. As a result they are clueless about choosing healthy foods and maintaining a nutritious diet. We wanted to change this. Q: Why did you decide to start them this young? A: We chose this age group primarily because it is vital that they learn about choosing healthy foods from as early as possible. Children at this stage are very curious and impressionable. They love learning new things given that the material is age appropriate and fun. It’s our hope that these lessons will have a lifelong impact on their food choices as they are so often bombarded with convincing fast food marketing campaigns. 8

Q: There are a number of movements, especially in England and the United States to encourage kids to eat healthy, how well do you think our children are eating in Jamaica? A: I think our children used to eat well. Jamaican children of the 70’s to 90’s era, I can definitively say, ate a wider variety of foods and followed much closer to a balanced diet. Fast-forward to the late 1990s and it’s a completely different scenario. I am deeply concerned about the volume of imported, genetically modified foods parents are constantly feeding their children. This has led to a steady increase in chronic diseases such as obesity and juvenile diabetes, which stems from an overkill consumption of convenience foods. Tuition for the eight-week programme was J$12,500 and included field trips, healthy food made fresh daily, and their very own Carlton Brown designed, custom chef’s jacket. Activities included Kitchen Safety, Desert Day, Build-A-Burger Day, and a field trip to The Best Dressed Foods plant in St. Catherine.

For information contact: 369-7915, 383-2821, 0r 865-3687

BLOOMIN’ CHEF

SPIN SPIN SUGAR

For award-winning young chef, Alecia Woodbine-James, sugar and chocolate are her weapons.

Pastry making is no longer a world defined by cookies and pies. It is much more. It is an art form. Chef Alecia Woodbine-James is one of the best artistes in her field. Owner of Signature Cakes & Desserts, James is known for her artistically mind-blowing creations that are not just intricate sculptures, but are a luxurious experience for the taste buds. With roots in Westmoreland, James pursued culinary arts at UTech, making the move to pastry making in her final year after being inspired by culinary consultant and pastry chef, Gilbert McKenzie, with whom she interned with at Couples Ocho Rios. She felt that pastry was the area in which she could best be creative. Her first job was as a pastry chef at the Ritz Carlton, Rose Hall, Montego Bay, where she worked for eight and a half years. Most recently James was a mentee at the Branson Centre in Montego Bay (part of Richard Branson’s Virgin group), where she received guidance and mentoring from some top leaders in the industry. She won Pastry Chef of the Year at this year’s Jamaica Observer Food Awards, and looks set to raise the bar on the local pastry industry. 11

BLOOMIN’ CHEF How did you get into baking?

It goes back to growing up, and spending time during my childhood years and in the kitchen with my mom and my grandparents, cooking and baking with them. When they were not around, I found myself wanting to experiment, and as I continued to grow, I was eager to learn more and more, hence I wanted to become a selfemployed pastry chef and entrepreneur. I wanted to do culinary arts, but decided to do baking, and since then it has become my passionate obsession. You are so young to already have so much success. What’s your secret?

Knowing exactly what I am about, and knowing what I want to achieve. Understanding what sacrifice and true dedication is about. Its not just about being passionate about what I wanted to do—I’m obsessed with my craft and achieving. I have to be a part of this no matter what, and nothing will make me stop. Believing in myself as an individual and having faith that I can do it is also important. Creating spiritual balance is an incredibly important aspect in my daily routine.

What ingredient would you love to cook with that is not so readily available in Jamaica? In essence, what’s your fantasy ingredient?

Turbinado sugar, which is used for high quality finishes during the creaming process. Who would be your fantasy diner guest? Celebrity? Dead? Alive? And why?

Ewald Notter, the world-renowned pastry chef. His work speaks volumes, and his dedication to the craft is impeccable and inspiring. I would love for him to be my mentor. What’s your advice to other “Bloomin’ Chefs”?

As a chef, success does not happen overnight and you have to believe in yourself and believe in what you are doing. Always try to learn something new and be as creative as you can. If you don’t love it and can’t be dedicated to what you are doing, you could lose focus like anything else. But if you do love it, never give up.

DINNER SERIES

GUESS WHO’S COMING TO DINNER Jamaica’s “black gold” takes centre stage at this celebratory dinner party. While Jamaica may not be a coffee-drinking culture, we certainly produce some of the finest in the world. However, you no longer need to be a coffee connoisseur to enjoy the wonderful aromas and essences of the brew. Coffee is now a frequent feature in menus across the world, adding an intensely luxurious element to dishes. We turned to three of the island’s finest chefs to create a meal for four that focuses on coffee. APPETIZER: ESPRESSO BLACKENED CHICKEN SERVED WITH COCONUT POLENTA, AND MACCHIATO SAUCE By Chef Oji Jaja

Macchiato sauce

Espresso rub

Ingredients 1 cup espresso 1 cup heavy cream 8 cloves 4 bay leaves ½ tsp. ginger (grated) 1 tbsp. whole butter Sea salt

Method • In a mixing bowl, combine all ingredients. • Set aside in a cool dry place properly sealed.

Method • Heat heavy cream in a sauce pan with all ingredients except butter and salt. • Reduce mixture by two-thirds. • Pass through a fine strainer. • Finish by stirring in butter, and season with salt to taste. • Serve with grilled chicken, grape tomatoes and polenta.

Ingredients 1 tsp. espresso ground coffee 1 tsp. sea salt or kosher salt 3 tsp. brown sugar 1 tsp. paprika (ground) 1 tsp. allspice (ground)

Espresso blackened chicken breast 4 8 oz chicken breast 2 tbsp. espresso rub 1 tbsp. overproof white rum 1 tbsp. whole butter

Method • Wash and dry chicken breast. • Drench the breast in rum, then dredge in the spice rub until totally covered. • Set aside to absorb the flavours at least two hours. • Heat charbroiler to medium heat. • Spray chicken with none stick pan spray and place on the grill skin side down. • Turn once grill marks are achieved (two minutes) and cook for an additional two minutes. • Remove from the grill and place on a sheet tray with butter into a preheated oven at 400°F for five minutes. • Remove from oven and serve with macchiato sauce.

Coconut polenta

Ingredients ¼ cup cornmeal (coarse ground) ½ cup water ½ cup coconut milk Pinch ground nutmeg 1 tsp. extra virgin coconut oil Sea salt to taste Method • Heat water and coconut milk in a heavy sauce pan. • Once liquid begins to boil, slowly stir in cornmeal, stirring continuously with a wooden spoon. • Once cormeal begins to thicken, add nutmeg, salt and coconut oil. • Continue stirring until the mixture holds a peak when lifted with a spoon. • Adjust seasoning and serve with your choice of accompaniment. 15

DINNER SERIES ENTRÉE: COFFEE PORK STEW by Chef Brian Lumley Ingredients 2tbsp. olive oil with a knob of butter 2 cloves garlic 5oz. onion (chopped) 3oz. celery (chopped) 3oz. carrot (chopped) 3 tbsp. sorrel jam 1 tbsp. honey 1 tbsp. balsamic vinegar 2-3 cups pork/chicken stock Finish 1 cup black coffee (medium strength) 2 tbsp. tarragon/rosemary Cornstarch to taste Seasoning 4 (6-8oz. piece) smoked pork chops 2 tbsp. thyme 2 tbsp. garlic Pinch salt Pepper to taste 2 tbsp. olive oil 1 tbsp. all-purpose seasoning Method • In a braising/stew pot heat the olive oil and gently brown the meat a few pieces at a time. • Place the vegetables in the pan on a medium to high heat, add a little more oil, if necessary, and cook slowly until it just starts to caramelize (brown). • Add the jam and honey, stir frequently until it melts, at this point it should spring a little “juice” from the vegetables. If not, tip a little water into the pan. Add the balsamic vinegar and bring to a boil for about five minutes. • Place the pork chops in the pan and stir so that the pan juices glaze the pork chops entirely. Cover the pan and keep stirring from time to time for about 10 minutes. • Add the stock (enough to cover the chops), and place in a 375˚F oven for approximately 60-90 minutes. Alternatively, it can be left on the stove—turn the heat down to a gentle simmer for the same length of time, however, you will have to stir every 20 minutesto maintain even cooking. • When the meat is tender (but not falling apart too easily), remove it from the liquid and put aside. Strain the liquid and return it to the heat. Add the coffee and bring to a boil. 16

• Taste at this point to know how to adjust salt or sweetness. If you find it needs more salt do not add, simply boil and allow it to reduce until you find that acquired concentration. Add the herbs (optional) and thicken the sauce with the cornstarch. • Return the meat to the pan and simmer gently for about 12minutes to infuse properly. Chef Tip Great accompaniments for this dish includes; roasted potatoes, mashed potatoes, sautéed vegetables, steamed basmati/jasmine rice, glazed carrots, pressed green plantain. DESSERT: TIRAMISU by Chef Colin Hilton Ingredients Two 9” x 3” plain loaf cakes (can be store bought) One pack lady fingers (can be store bought) ½ cup very strong brewed coffee 2 tbsp. dark sugar 2 tbsp. dark rum ½ lb. cream cheese 8 oz. sour cream 16 oz. whipping cream 3 tbsp. icing sugar 2 tbsp. instant coffee 4 oz. semi sweet chocolate, chopped 2 tbsp. cocoa powder 1 tsp. cinnamon Method • Line a 9” x 3” round cake tin with grease paper. • Slice each loaf cakes into three layers. • Dissolve dark sugar into brewed espresso then add the dark rum. • Moisten layers of cake with coffee mixture, lining bottom of cake pan with three of the cake layers. • Rim entire cake tin with lady fingers, sugar side facing outwards. • Beat cream cheese and icing sugar with electric mixer until light and fluffy. • Whip cream until soft peaks form, then fold in sour cream and instant coffee. • Fold cream mixture into cream cheese mixture. • Fill lined cake tin with alternate layers of broken up cake pieces and cream mixture, but ending in cream. • Press chopped chocolate into top of cake then sprinkle with cocoa cinnamon mixture. • Chill four to six hours, or overnight. Invert into a plate, then onto another, to get correct side up. Slice and dive into sin.

Interview by Leisha Wong

HOME COOKING

JOLLY JOSEPH

We may be called Kingston Kitchen, but we are an all-island loving group! We went to Montego Bay to extend our family, and met the talented Chef Robbie Josephs.

Q: How did you get into food and tell us a little about your background. A: It’s all about my love for food. I went to school in New York City, and my first job was at The Brasserie, which is part of Restaurant Associates Inc. in New York. After training I came home in 1983, and opened my first restaurant, The Gloucester House, in Montego Bay in 1990. Q: What’s your biggest influence, and what makes you good at what you do? A: I get a thrill from the appreciation that I get from everyone who eats my food. But what really keeps me motivated, is a consistency of purpose—I keep striving for the best. Q: What makes Robbie’s Kitchen different from you other ventures? A: Primarily it is the location of Robbie’s Kitchen. The atmosphere really allows it to cater to everyone. And we have a great staff that serves up great food…a winning combination. It’s very different to the Seahorse Grill where the atmosphere is a little more refined. Photo: Dwayne Watkins

Q: What would you say the difference is between the dining scene in Kingston and in Montego Bay? A: Kingston has a more active and varied restaurant scene. It is a big city crowd that appreciates, and often demands, good food and service. Montego Bay, actually the north coast in general, has not grown due to the fact that local support is limited and there are so many all-inclusive hotels. In fact some of the island’s best culinary talent can be found in the all-inclusives. Jamaica has the potential to become a culinary destination.

With more than 30 years in the culinary business, Chef Robbie is a Montego Bay fixture. Not only does he operate the incredibly popular Robbie Joseph’s Seahorse Grill at the Montego Bay Yacht Club (find your way there for tantalizing steak if you are in Montego Bay on a Thursday night, or lobster if you are there on a Wednesday), but he recently opened Robbie’s Kitchen at the Half Moon Village adding yet another restaurant to his résumé. With longevity and experience in Jamaica’s culinary world, we turn to Chef Q: What are your plans for the future? Robbie for his thoughts on Kingston Vs Mobay dining; A: I would love to open up a barbeque restaurant—I love to grill! all-inclusive hotels, and more.

KITCHEN CREW 101

JAMAICA,“FOOD” WE LOVE Forget the “box”. We show you that Jamaican food really can be elegant.

Photos: Dwayne Watkins

It’s rich aromas and flavours fuel our small island with potent essences and humble ingredients. And yet, while many chefs are elevating the level of our local cuisine, much of or traditional food is still consumed from a Styrofoam box…not that there is anything wrong at all with a deliciously soul-warming fried-chicken-rice-andpeas-and-curry-goat-gravy box lunch! In celebration of 50 years, we wanted to pay homage to our traditional ingredients, presenting them in unique and creative ways. Representing the maturity of experience, as well as innovation of our culinary industry, Chef Robbie Joseph created an inspiring menu. He along with our Kingston Kitchen team created a celebratory affair to remember. 19

KITCHEN CREW 101

Cheesy Potato And Callaloo Soup With Roast Corn And Avocado Salsa

Menu Serves 6 CHEESY POTATO AND CALLALOO SOUP WITH ROAST CORN AND AVOCADO SALSA ACKEE AND SMOKED BLUE MARLIN IN A SWEET VANILLA INFUSED YELLOW YAM BOAT CRISPY VEGETABLE AND SALTFISH SAMOSAS WITH MINT CORIANDER YOGURT SAUCE GARLIC PEPPER SEAFOOD IN PHYLLO PASTRY CUPS, SERVED WITH MANGO AND PINEAPPLE RELISH SWEET POTATO COCONUT PECAN PIE WITH RUM AND RAISIN CHANTILLY CREAM

CHEESY POTATO AND CALLALOO SOUP WITH ROAST CORN AND AVOCADO SALSA Ingredients 6 tbsp. butter 1 medium onion, diced 2 ribs celery, diced 1 leek, sliced (white part only), washed properly 3 cloves garlic, finely chopped ¼ cup all purpose flour Salt and freshly ground black pepper 6 cups chicken stock 2 cups heavy cream 8 large potatoes, peeled and chopped Dash of hot pepper sauce 1 tsp. cumin powder ¼ tsp. Garam Masala 2 cups grated sharp cheddar cheese 1 cup grated parmesan cheese 20

Method • In a large heavy-bottom saucepan over medium heat, melt butter. • Add onions, celery, leek, and garlic, and sauté until the vegetables are soft, about five minutes. • Sprinkle with flour, and combine to form light roux. Continue mixing, about two minutes. • Add salt, pepper, cumin and Garam Masala. Gradually whisk in stock, then heavy cream to combine. • Stir in potatoes and bring to a boil. Reduce heat and simmer until potatoes are tender, about 25 minutes. • Remove pan from heat, and using an immersion blender, purée mixture until smooth. • Return soup to low heat. Add both cheeses, one handful at a time, stirring until melted and smooth after each addition. • Season soup to taste, with a dash of hot pepper sauce, salt and pepper. • Divide soup among bowls and top with roast corn and avocado salsa (see following recipe) and serve.

KITCHEN CREW 101

Crispy Vegetable And Saltfish Samosas With Mint Coriander Yogurt Sauce

ROAST CORN AND AVOCADO SALSA Ingredients 1 ear of corn, roasted and kernels removed 1 avocado, peeled and diced ¼ red onion diced Bunch cilantro, chopped 1 scallion, sliced ½ tsp. sugar ¼ fresh jalapeño pepper, finely diced Juice of 1 lime Salt and pepper Method Combine all ingredients and store at room temperature. CRISPY VEGETABLE AND SALTFISH SAMOSAS WITH MINT CORIANDER YOGURT SAUCE Ingredients 1 ½ lbs. Irish potatoes 1 tin corn kernels, drained 1 tin of black beans, drained and rinsed 1 large onion, diced 1 tsp. cumin powder 1 tsp. Garam Masala 1 tsp. ground coriander

½ Scotch Bonnet pepper, finely diced 2 cloves garlic, finely diced ½ cup frozen green peas 1 lb. saltfish ¼ cup vegetable oil 12 sheet phyllo pastry dough, thawed ½ lb. butter Method • Preheat oven to 375˚ F • Put saltfish in pot with water and bring to a boil. Change water and boil again until most of the salt has been removed. • Clean saltfish of skin and bones and dice. Set aside. • Peel potatoes and cut into ¼-inch cubes. Put in a medium saucepan with one teaspoon of salt, and enough water to cover by one inch. Bring to a boil and simmer to tender, about 12 minutes. Drain and set aside. • Cook onions and spices in oil in a non-stick sauté pan over medium heat, stirring occasionally, until golden brown, about 10 minutes. • Add potatoes, saltfish, corn, black beans and peas and cook, stirring for about five minutes. Remove from heat and cool slightly. • Cover stack of phyllo with damp cloth. Place one sheet on working table, and gently brush with melted butter. 21

KITCHEN CREW 101 • Lay a second sheet on top and brush with butter again. Place a third sheet and brush with butter again. • Cut crosswise into four strips. Put two tablespoons of filling near one corner of one strip and fold corner of phyllo pastry over to enclose filling and form a triangle. • Continue folding strips, maintaining triangle shape. Put samosas seam-side down on baking sheet. Repeat with remaining phyllo and filling. • Generously brush samosas with remaining melted butter and bake until golden brown and crisp all over, turning half way during baking. Serve warm or at room temperature with mint-coriander yogurt sauce (see below for recipe). MINT-CORIANDER YOGURT SAUCE Makes 1pint Ingredients 1 pint plain Greek yogurt 3 cups fresh green coriander (cilantro), no stems or roots, coarsely chopped 1 green Scotch Bonnet, seeded 1 cup fresh mint leaves 1 ½ tbsps. fresh lime juice ½ tsp. salt ½ tsp. ground roasted cumin seeds Fresh black pepper Method • Combine all ingredients, except yogurt, in a blender. • Blend, pushing down mixture with a rubber spatula several times, until you have a paste. • Add paste to plain yogurt to for a pale green sauce. Season with salt and pepper SWEET POTATO COCONUT PECAN PIE, WITH RUM AND RAISIN CHANTILLY CREAM DOUGH Ingredients 3 tbsp. unsalted butter, softened 2 tbsp. sugar ¼ tsp. salt ½ whole egg, beaten till frothy (i.e. yolk and whites combined) 2 tbsp. cold milk 1 cup all-purpose flour 22

Method • Place butter, sugar and salt in a bowl of electric mixer. Mix on high speed until creamy. • Add egg and beat for 30 seconds. • Add milk and beat on high for an additional two minutes. • Add flour and beat on medium speed for five seconds, and on high for another five seconds. • Remove dough, shape into a patty, wrap in plastic and refrigerate for a minimum of one hour, or preferably overnight. • When preparing the dough, roll out dough on floured surface to a ¼inch thickness. • Fold into quarters and carefully place into greased pie tin. Unfold dough and arrange it to fit the sides and bottom. Trim excess and refrigerate for 15 minutes. SWEET POTATO COCONUT FILLING Ingredients 3 sweet potatoes (1 cup), baked ¼ cup brown sugar 2 tbsp. sugar ¼ cup coconut, shredded ½ egg, beaten until frothy 1 tbsp. heavy cream 1 tbsp. unsalted butter, softened 1 tbsp. vanilla essence ¼ tsp. salt ¼ tsp. cinnamon 1/8 tsp. allspice 1/8 tsp. nutmeg Method • Combine all ingredients in a bowl. Beat until smooth, about three minutes—do not overbeat. Set aside. PECAN PIE SYRUP Ingredients ¾ cup sugar ¾ cup dark corn syrup 2 eggs 1 ½ tbsp. melted butter 2 tsp. vanilla essence Pinch of salt Pinch of ground cinnamon ¾ cup pecan pieces

KITCHEN CREW 101 Sweet Potato Coconut Pecan Pie, With Rum And Raisin Chantilly Cream

Ackee and smoked marlin in a sweet vanilla infused yellow yam boat

Method • Combine all ingredients, except pecans. • Mix slowly until syrup is opaque, about one minute. • Stir in pecans. Set aside. Assemble • Spoon sweet potato coconut filling evenly into dough lined pie pan. • Pour pecan syrup on top. • Bake at 325˚F until knife inserted into centre comes out clean, about 1¾ hours. • Cool and serve with rum and raisin Chantilly cream. (See recipe below) RUM AND RAISIN CHANTILLY CREAM Ingredients 10 oz. golden raisin, soaked in Myers rum 2/3 cup heavy cream 1 tsp. vanilla essence 1 tsp. Myers rum ¼ cup sugar 2 tbsp. sour cream Method • Drain raisins and set aside. • Refrigerate a medium bowl and beater until very cold. • Combine cream, vanilla, rum, in the bowl and beat on medium speed for one minute. • Add sugar and sour cream and beat on medium until soft peak forms, about three minutes. Do not overbeat. • Fold in rum soaked raisins and serve with pie.

Garlic pepper seafood in phyllo pastry cups, served with mango and pineapple relish.

For more recipes from this delicious celebration menu, visit www.KingstonKitchenJA.com for the other recipes in this menu. 23

SUMMER RECHARGE

HEALTH

In between the summer parties, take time to relax and rebuild; your body will thank you for it. To start your day right, set a large glass of water by your bed each night and drink it when you wake up. Drinking water first thing in the morning pulls out toxins from the previous day and freshens your system for the day ahead. Keep a bottle of water accessible throughout the day, having a bottle of water close by will remind you to drink. If you drink most of your daily water before early evening, you most likely will not be thirsty before bed. This is good, because drinking before bed and then waking to use the bathroom disturbs your peaceful night’s sleep. What about quality? Some people like bottled water, while others prefer filtered water. The key is to like the taste of the water you are drinking, and the water should agree with your body. If the taste of plain water is unappealing, try adding a few mint leaves, slices of cucumber, a twist of lime or a squeeze of orange to Whether you are relaxing, exercising or both, being make water more tempting. Also, drinking tea or juice outside in nature has a profound way of quieting the and eating raw fruits and vegetables contribute to the mind and reconnecting us to ourselves. Often this hydration process. So, splash in the waves, swim in the relaxation and peace of mind are what our bodies crave sun, drink plenty of water and enjoy the summer fun! the most. So strap on your sandals and enjoy the rich elements of sun, wind and water and the nourishment Recipe of the Month: Sun Tea that they bring. Prep time: 2 minutes Cook time: 24 hours Food Focus: Water Yield: 2 litres Most of us are aware of the importance of drinking enough water. Getting our daily dose of water helps Ingredients: our organs perform their functions, keeps our skin 3-4 tea bags of your choice clear and hydrated, and allows physical action in our Water bodies to flow smoothly. Even with this knowledge, it can be challenging to drink all the water our bodies Directions: deserve daily. In the summer, when we sweat and 1. Fill an extra-large mason jar with water, add three or spend prolonged time in the sun, drinking plenty of four of your favourite tea bags and cover with lid. water is critical. Those who are not drinking enough may experience poor digestion, sluggish thinking, skin 2. Place in sun for one full day and let the shining rays breakouts, headaches, bad breath and general fatigue. pour in heat and energy, bringing out the wonderful tea flavors. 3. Sweeten if so desired with natural sweetener and serve at room temperature or cold over ice. Note: Garnish with mint leaves or lemon wedge. FOR A CONSULT CONTACT: Summer is often a time for play, time off and deep relaxation. Many of us use the summertime to rebuild our reserves for the rest of the busy year. In our work-crazed society we can lose sight of the benefits of slowing down and taking time to rest. Now that summer is in full swing, it’s time to enjoy the restorative powers of reconnecting to your body through movement and relaxation. The body loves to move. Even though our body is healthiest when it is getting appropriate physical activity, we often feel dread and boredom when we hear the word “exercise”. Perhaps you loathe the idea of a gym (like me), but like taking dance classes. Maybe you secretly want to try yoga or pole dancing. You could play touch football with your kids, walk with a neighbour in the mornings or go for a swim.

BAKE BABY BAKE

by Jessica Hylton

SWEET CELEBRATIONS

What birthday party would be complete without cake? Our favourite baker shares her twist on some classics.

Stock up on your flags, Usain Bolt shirts, and whistles because it’s a double reason to celebrate Jamaica! First off; Happy 50th Independence Jamaica! This is such a special milestone for Jamaica and could only be marked with endless celebrations. Whether you’re hosting or invited to a celebration party, I’ve put together some typical Jamaican treats with a twist to help you celebrate! Jamaican Rum n’ Raisin Cheesecake Creamy, delicious, and boozy. This is definitely RUM and Raisin. I used my classic cheesecake recipe and then added the raisins and rum. Don’t get scared if the smell of the rum fills the whole kitchen from the batter! It bakes nicely and doesn’t overpower the taste of the cheesecake at all. Definitely a cheesecake worth trying out!

Ingredients Crust 5 ounces Graham Crackers 3 tbsps. sugar 4 tbsps. unsalted butter, melted and kept warm

Method For the crust: 1. Adjust an oven rack to the lower-middle position and preheat the oven to 325˚F. 2. In a food processor, process the animal crackers until you have fine crumbs. You should have about 1 cup. 3. Add in the sugar and pulse. In a steady stream, add the butter while pulsing, about 10 1-second pulses. 4. Transfer the crumb mixture to a 9-inch springform pan and press evenly into the bottom. Bake until fragrant and golden brown. Mine was done in about 12 minutes, so keep an eye on it. 5. Cool on a wire rack to room temperature. When cool, wrap the pan with two 18-inch square pieces of foil. Set the pan in a roasting pan.

Filling 1 ¼ cups (8 ¾ oz.) sugar 1 ½ pounds (3 x 8-oz. packages) cream cheese, cut into 1-inch chunks, at room temperature 4 large eggs, at room temperature 1 tsp. vanilla extract ¼ tsp. salt ½ cup heavy cream Pinch of salt 1 cup raisins ¼ cup white overproof rum

For the filling: 1. In a bowl of a stand mixer, beat the cream cheese to break it up and soften it slightly, about 10 seconds. 2. While the machine is running, add the sugar mixture in a slow stream; increase the speed to medium and beat until combined, creamy and smooth—about 3 minutes. Scrape down the sides of the bowl as needed. 3. Reduce the speed to medium low and add the eggs, two at a time. Beat until incorporated, about 30 seconds. Scrape the bowl before each addition. 4. Add the lemon juice, vanilla and salt and mix to

Makes a 9-inch cheesecake.

BAKE BABY BAKE

Photos by Jessica Hylton

5. Sift raisins with some flour (so that they don’t sink to the bottom of the cheesecake) then add to the mix. Finally, add the rum and mixed for about 20 seconds. 6. Give the bowl a final scrape and pour the mixture into the prepared springform pan. Create a water bath by filling the roasting pan with enough water to make it about halfway up the sides of the pan. 7. Bake until the centre jiggles slightly, the sides start to puff, and the surface is no longer shiny, about 55 to 60 minutes. The centre should read about 150˚F. 8. Turn off the oven and prop the door of the oven open with a potholder or wooden spoon. Allow the cake to cool in the water bath in the oven for about an hour. 9. Transfer the springform pan to a wire rack and run a small paring knife around the edges of the pan to loosen the cake. Let it sit at room temperature for at least 30 minutes. 10. Refrigerate for at least three hours before serving. Top with whipped cream if desired.

Method • Preheat oven to 350˚F. Grease three 9” cake tins. • Drain the lychees and cut into small pieces; set aside. • Sift the flour, baking powder, and salt into a bowl and set aside. • In a stand mixer, cream the butter and sugar together on medium speed for several minutes until light and fluffy. • Add the eggs, one at a time, and then the vanilla. Mix to combine. • Add in about 8 to 12 tbsps (½ cup to ¾ cup) of the reserved lychee liquid slowly. Mix between additions to fully incorporate before adding more. • Toss the lychee pieces in the flour mixture to coat (this will help keep them from sinking to the bottom of the batter). • Add flour and lychee mixture to the batter and mix to combine. • Pour batter into prepared pan. Bake for 30 to 45 minutes, until a tester inserted in the centre comes out clean. • Cool on wire rack before serving. Buttercream Frosting Ingredients 1 cup (2 sticks) butter (room temperature) 1 tsp. pure vanilla extract 1 1b. powdered sugar 1-3 tsps. milk, half and half, or cream

Lychee cake Ahh, lychee cake, a well-known favourite dessert for many Jamaicans—and an easy one to recreate. Lychees are baked into each of the three layers of fluffy layers and you can do like I did and decorate the top with the juicy fruit. This is sure to be a crowd pleaser!

Method • Using a mixer, cream softened butter and vanilla until smooth. • Add sugar gradually, allowing butter and sugar to cream together before adding more. • If you want your frosting a little creamier, add a teaspoon of milk at a time and beat on high until you get the right texture.

Ingredients 2- 14 oz. cans lychees (about 2 cups lychees, reserve the liquid) 4 cups (240g) flour 3 tsps. baking powder ½ tsp. salt 1 ½ cups (12 oz.) unsalted butter, room temperature 1 ½ cups sugar 4 eggs 2 teaspoons vanilla extract 28

For another celebratory dessert from Jessiker Bakes, head over to www.KingstonKichenJa.com for a delicious take on “apple” pie. You can follow Jessica on her blog at www.jessikerbakes.com/blog or www.jessikerbakes.blogspot.com or her website www.jessikerbakes.com

FOR STARTERS

By Claudette Powell

OUT WITH THE OLD, IN WITH THE NEW . Kingston’s, The Melting Pot, gets a makeover. On the way to work, I was feeling peckish, so I stopped at “my best kept secret food spot”, The Melting Pot at the Knutsford Court Hotel. The lunch and dinner menu hasn’t changed for a couple of years, but it’s an appealing menu that is this interesting mixture of Caribbean cuisine. So I went in expecting to pick from the familiar menu. Will it be Pasta Havana or Apple-Barbecued Pork Chops with steamed veggies? Or Tofu and Cashew Stir Fry with mashed sweet potato? Instead, I was greeted with a brand new menu and was pleasantly surprised with a new slate of dishes. The journalist in me had to investigate. The Melting Pot’s senior sous chef Coatiest Gabbidon, who has been making culinary miracles in the kitchen since 1989, felt that this restaurant’s menu was tailor made for his signature style. The Melting Pot is a fusion and in a sense a collaboration of Caribbean cuisine with influences from Jamaica, Cuba and Dominica.

with bacon, cheese and ripe plantain, and draws from a traditionally Puerto Rican dish. To complement the delicious food, the lunch service is impressive. It has always been a quick turnover, which is perfect for folks who are on a tight schedule. In charge of that day’s service was Chef Damion Mason. When we popped in on him, he was busy multi-tasking in the kitchen; cooking and plating at the same time. Chef Gabbidon with a big smile, proudly stated that only at the Knutsford Court Melting Pot will you find top notch talent that can multi-task in that way. With all the talk of Jamaica 50th and the Olympics, the restaurant felt the need to add an additional special menu using the Jamaican athletes as the inspiration. The Yohan 9.75 Sprint Track pizza bar gives diners a chance to choose their own toppings and build their own unique pizza.

Why not try the Smokey Asafa Calzone, where everything inside the calzone is smoked. With ingredients like salmon, lobster, marlin, turkey, pepper This new menu has traditional Jamaican ingredients jack cheese and bacon, it’s a mouthful of amazing that have been transformed into unexpected flavors flavors all baked inside folded pizza dough—ahhh and textures. For example, the delightful Red Herring heaven. For dessert if you have any room left, try the and Ackee Tapas. It is a unique appetizer incorporating mouthwatering Guinness Stout cheesecake. ackee and red herring with ripe plantain, served with a cocktail-size coconut cream bammy. A collision of salty The new menu took me by surprise, a few of my and sweet that is simply irresistible. favourite dishes are gone and the prices have been raised. However, after tasting some of the new mouth Entrees like the Jamaican classics oxtail and beans, watering additions it quickly reminded me why this is and curry chicken are offered alongside Chicken one of my favorite spots. Mofongo, which is a breaded chicken breast stuffed

HIGHLIGHTS FROM

THE SUMMER COOKOUT ON JUNE 24TH

THANK YOU FOR THE SUPPORT!

PHOTOS BY SKKAN MEDIA 35

PURE COCKTAIL

Photo: Dwayne Watkins

JAMAICA FRISKY

Surprisingly refreshing, this sophisticated cocktail is the ideal way to cool down during the warm summer months, and a refined way to celebrate Jamaica at 50. Cheers!

Jamaica Frisky (Tamarind Whisky Sour) Ingredients 1 ½ oz Pure Country Tamarind Juice 1 ½ oz Chivas Whisky ¾ oz clear simple syrup Garnish with fresh mint Method • Add ice to Old Fashioned glass. • Add Chivas Regal, simple syrup and Pure Country Tamarind Juice. • Garnish with fresh mint and enjoy. 36