TM
Courtesy of Grace Foods
Sponsors of the WorldFoods Caribbean Cuisine Tour 2010
Programme Tuesday, 9th March 2010 Jamaican High Commission 1-2 Prince Consort Road,London SW7 2BZ
Welcome
2
Tastes of the Caribbean
Event Programme
Tastes of the Caribbean
3
Special Recipes by Chef Gary Tomlin
Puffy Mackerel Ingredients: 1 tin of Grace Mackerel 1 sheet of puff pastry 1 medium onion 2 cloves of garlic Ground pimento A pinch of Salt and Pepper A splash of Encona Hot Pepper Sauce A little Dunn’s River Coconut Cream A drop of lemon juice
Method:
• Apart from the pastry, place all of the ingredients in a blender and blend until you get a sticky texture. • Pour in the coconut cream to get the right consistency. • Once blended, add seasoning to your taste. • Dust your work surface with flour before rolling out the pastry. • Cut your pastry into the size of a slice of bread or any shape or size that you like androll thinly. • Put half a spoon to a spoonful of the mackerel filling onto the pastry, and spread across one third of the sheet. • Then from the edge, roll in, like a Swiss log, until you’ve completely wrapped the pastry. • Place over baking paper and bake for 5 minutes, on a medium heat until golden brown. • Ideal as a starter, serve with an Encona Sauce of your choice. Serves 4-6
4
Tastes of the Caribbean
Appeared alongside Michelin starred Gordon Ramsay on ITV’s, “Hells Kitchen“ www.munchcaribbean.com
Spicy Sausage Salad Ingredients: 2 tins of spicy Grace Vienna Sausages 1 medium cucumber Half a medium head of lettuce 1 deseeded tomato A handful of chopped spring onions A pinch of salt and pepper A drop of lemon juice A little Encona Hot Pepper Sauce Excelsior Jamaican Water Crackers Cream cheese to spread
Method: • Make up a salad with the lettuce, cucumber, tomato and finely chopped onion • Season with salt, pepper, lemon and a drop of Encona Hot Pepper Sauce. • Shred or grate the sausage • Lightly spread the crackers with the cream cheese. • Spoon some salad onto the crackers and sprinkle with the shredded sausage. This dish is ideal as a starter and can also be prepared with Grace Pilchards instead of the Grace Vienna Sausages; simply flake the fish and layer on top of the salad. Serves 4-6
Tastes of the Caribbean
5
Special Recipes by Chef Gary Tomlin
Ackee & Callaloo Dumplings Ingredients: 1 Tin of Dunn’s River or Grace Ackee 1 Tin of Dunn’s River Callaloo Half a tin of Dunn’s River Coconut milk 1 medium onion 2 spring onions 3 cloves of garlic 1 small bit of ginger 2 tablespoons of chopped thyme Half of a small scotch bonnet pepper Half a sweet red pepper 10 pimento seeds crushed A pinch of salt, black pepper and Dunn’s River All Purpose seasoning 400g (14oz) self-raising flour A pinch of caster sugar A pinch of salt Cold water
6
Tastes of the Caribbean
Appeared alongside Michelin starred Gordon Ramsay on ITV’s, “Hells Kitchen“ www.munchcaribbean.com
Method: • • • • • • • • • • • •
Finely chop all the ingredients. Heat some oil in a frying pan and fry all the herbs and spices for at least 5 minutes or until softened Pour in the Dunn’s River Coconut Milk and cook for 10 minutes. While stirring, add the Dunn’s River Callaloo and Dunn’s River or Grace Ackee. Place the lid on the pot and leave to gently simmer for 10 minutes. Allow the mixture to cool Sift the flour into a large bowl with the sugar and salt. Adding a tablespoon of cold water at a time, work the flour and water together with your fingertips to form smooth pliable dough. It does not want to be sticky or too dry. Divide the dough into 10-12 equal pieces and roll each out to a circle 9cm diameter. Place a teaspoonful of the Ackee and Callaloo mixture in the centre, then gather up the pastry edges to enclose the filling. Crimp the pastry edges together to seal and form small dumplings. Using a heavy based deep saucepan, large wok or deep frying pan, heat enough oil to just cover the dumplings. Cook the dumplings a few at a time for 4-5 minutes or until golden brown. Turn them as they cook to brown them evenly. Using a long slotted spoon, drain and transfer the cooked dumplings onto absorbent kitchen towel. Cook the remaining batch. Served with Encona’s Sweet Mango dip.
Tastes of the Caribbean
7
Special Recipes by Chef Gary Tomlin
Mighty Milk Cocktail Ingredients: 2 bottles of Grace Mighty Malt ½ a can of Dunn’s River Vanilla Nurishment ½ a can of Grace Condensed Milk 1 teaspoon of nutmeg 1 teaspoon of cinnamon 2 teaspoons of vanilla
Method: • • • • •
8
In a big bowl, pour the Grace Mighty Malt and Dunn’s River Nurishment then add the Nutmeg, Vanilla and Cinnamon. Slowly stir while adding in the Grace Condensed Milk. Chill Pour into cocktail glasses and serve. Serves 4
Tastes of the Caribbean
Appeared alongside Michelin starred Gordon Ramsay on ITV’s, “Hells Kitchen“ www.munchcaribbean.com
Good Puffs Ingredients 2 sheets of puff pastry Grace guava jelly Nutmeg, vanilla and cinnamon Icing sugar to dust Maple syrup to glaze
Method: • • • • • • • • • •
Dust your work surface with flour and roll the pastry out. Then lightly apply the Grace guava jelly until the pastry is covered. Sprinkle with nutmeg and cinnamon and then roll the pastry into a log. Cut into diagonal slices and place on a baking tray. Remember to line the tray with baking paper first. Cook for 5 to 10 minutes until golden brown. Take out of the oven and leave to cool down. Add the vanilla to the maple syrup and lightly glaze the puff. Just before serving sprinkle with icing sugar. Served with custard, ice-cream or fruits.
Tastes of the Caribbean
9
Special Recipes by Chef Hasan De Four
Caribbean Traditional Fried Fish Goujons with Mango mayo dip Ingredients:
2-3 fillet of fish 2 tbs Grace Caribbean green seasoning (optional) 2tsp black pepper 1tsp Grace Caribbean Traditional Fish Seasoning Juice of 1 lime 4 tbs flour 2tbs Grace Caribbean Traditional Ginger Garlic Grace Pimento Seasoning Oil for frying
Method: • • • • • •
Cut fillets into 6-8cm strips Wash and season with remainder of ingredients Marinate for 20 mins Heat 3-4 tbs of oil in a frying pan Coat fish in seasoned Flour, dust off excess Fry until Golden. Serves 4-6
For the Dipping Sauce:
1 bottle Encona Sweet mango Sauce 2-3 tbs mayonnaise fresh lime juice 1tbs chopped coriander Combine all ingredients and serve 4-6
10
Tastes of the Caribbean
Has starred alongside Gary Rhodes on Good Food TV - Rhodes across the Caribbean www.hasandefour.com
Saltfish Fritters Ingredients 100g boneless saltfish 300g self raising flour 2 tsp baking powder 1/2 red pepper diced 3 spring onion chopped 2-3 tsp Encona Hot Pepper Sauce 2 tsp Grace Caribbean traditional Ginger garlic Grace pimento seasoning 1tsp turmeric 100ml water Oil for frying
Method: • • • • • • • • • • • •
Soak fish for 1hr in cold water OR Cover and bring to boil in water. Drain water. Shred saltfish into fine pieces and combine all other ingredients Mix with water to form batter. Allow to rest for 20-30mins Frying These can be deep fried or shallow fried Heat oil Drop spoonful of batter into oil and fry until golden Drain on kitchen Roll Serve with Mango Dip (above) or any of Encona Taste Explorers Sauces Serves 4-6
Tastes of the Caribbean
11
Special Recipes by Chef Hasan De Four
Callaloo Fritters With Cucumber Salsa Ingredients: 1 tin Grace Calalloo 3 spring onion 2tsp Caribbean tradition seasoning 2tsp black pepper 2tsp Encona West Indian Original Hot Pepper Sauce 2 tsp Caribbean Traditional Curry Powder 2 tsp Ginger Garlic Pimento Seasoning 150g Gram Flour (self raising Flour can be used also) 2tsp Baking powder 500ml Oil for frying
Method:
• Drain Callaloo • Combine all other ingredients in a mixing bowl • Allow to rest for 20-30 mins • Heat oil in pan drop heaped teaspoon of batter in oil • Fry until Golden Cucumber salsa • 1 large cucumber • 1 lime • 1 tsp salt • 1 tsp black pepper • 1-2 tsp Encona Barbados Creole Pepper sauce • 1-2 tsp chopped coriander • Cut cucumber in half and remove seeds • Grate cucumber on the large side of the grater • Add the juice of lime and other remaining ingredients and mix well • Serve with fritters. A choice of Encona Taste Explorer Sauces can also be used to accompany the fritters Serves 4-6
12
Tastes of the Caribbean
Has starred alongside Gary Rhodes on Good Food TV - Rhodes across the Caribbean www.hasandefour.com
Caribbean 3 Bean salad with Herb Vinaigrette and Grace mild Plantain Chips Ingredients: 2 Tin Grace Peas and Beans (Drained and rinsed) 1 tin sweet corn (Drained and rinsed) 2tsp Grace dry thyme 1tsp Caribbean Traditional Garlic powder 2 spring onion Herb Vinaigrette 2tbs chopped parsley 1tbs chopped coriander zest of 1 lime juice of two lime 50-75ml of good olive oil 2tsp honey 1tsp American mustard (optional) salt/pepper
Method: • • • •
Once peas and beans have been drained and rinsed Combine al ingredients in a bowl Whisk together ingredients for Herb Vinaigrette Season with salt and pepper Serves 4-6
Serving:
Combine Vinagrete with Peas and Beans Mixture and Serve with Grace Mild Plantain Chips
Tastes of the Caribbean
13
Special Recipes by Chef Hasan De Four
Grace Tropical Rhythms Rum Punch A traditional recipe from Jamaica served all year round and also a stand-by in many homes Island-wide. Ingredients:
• • • • •
1 cup fresh lime juice 1 tin pineapple juice Grace Tropical Rhythms 1 bottle fruit punch 375 ml. white overproof Rum (or other white rum, increased to taste for strength) 250 ml. vodka 1/2 cup white sugar 2 tsp. bitters orange and lime slices for Garnish
Method: • • •
14
Mix all ingredients together and place in refrigerator to cool. Serve Cold garnished with pineapple, Orange or Lime slices poured over ice cubes. Serves 4 to 8 depending on size of glasses.
Tastes of the Caribbean
Has starred alongside Gary Rhodes on Good Food TV - Rhodes across the Caribbean www.hasandefour.com
Grace Pine& Ginger Rum Punch Ingredients:
• 12 cans ginger beer • 6 bottles Grace Tropical (Rhythms Pine’s Ginger) • 1 bottle Caribbean Rum • 2 tsp grated Nutmeg
Method:
• Mix all ingredients together in a large bowl. Serve with crash Ice & fresh pineapples • Serves 30+
Tastes of the Caribbean
15
TM
w w w.worldfoods.uk .com
WorldFoods, MarCom House 29 Beaufort Court, Admirals Way, London E14 9XL Tel: 0207 760 7611 Fax: 0207 760 7612 Email: info@worldfoods.uk.com Web: www.worldfoods.uk.com