Caribbean Cuisine Tour 2010
Caribbean Cuisine Tour Dates 28 May 29 May 30 May 31 May 1 June 2 June 3 June
Southend Lane, Sydenham, London SE26 4PU 1 Claps Gate Lane, Beckton, London E6 6JF Lombardy Retail Park, Coldharbour Lane, Hayes UB3 3EX Unit 4 Hyde Estate Road, The Hyde, Hendon NW9 6JX Ladbroke Grove, London, W10 5AA 263 New Cross Road, New Cross, London SE14 5UL 80 Dog Kennel Hill, Dulwich, London SE22 8BB
4 June 5 June 6 June
Grove Crescent Road, Stratford, London E15 1EN High Road, Woodgreen, London N22 6DR King Street, Acton, London W3 9LA
9 July 10 July 11 July 12 July 13 July 14 July 15 July 18 July 19 July 20 July
Old Kent Road, London SE1 5AS Marlow Way, Wallington, Surrey CR0 4XS Lavender Hill, Clapham, London SW11 1JG Western Road, Park Royal, London NW10 7LW East Ferry Road, Isle of Dogs, London E14 3BT Forty Lane, Wembley, Middlesex HA9 9EX Marshall Road, Leyton, London E10 5NH Walsall Road, Perry Barr, Birmingham B42 1AB Wolverhampton Road, Oldbury, Birmingham B69 4PU High Street, King’s Heath, Birmingham B17 7BW
31 July Lewisham Road, Lewisham, London SE13 7PY 1 August Lewisham Road, Lewisham, London SE13 7PY 2 August Gallows Corner, Bryant Avenue, Romford RM3 0LL 3 August Kennington Lane, Kennington, London SE11 5QH 4 August Old Hoover Building, Western Avenue, Greenford UB6 8DW 5 August Armada Way, Royal Dock Road, Gallions Reach E6 7FB 6 August 5 Gainsborough Road, Leytonstone E11 1RX 7 August Armada Way, Royal Dock Road, Gallions Reach E6 7FB 8 August Glover Drive, Lee Valley, London N18 3HF 9 August Purley Road, Purley, Surrey CR8 2HA INDEPENDENT STORES 21 July 10 August 11 August 12 August 13 August 14 August
285 Dudley Road (Near Afro Carib. Millenium Centre) B18 Peckham High Street SE15 Peckham High Street SE15 Walthamstow Town Centre E17 Harlesden NW10 Harlesden NW10
www.worldfoods.uk.com
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Chefs on Tour Chef Rustie Lee
Rustie Lee has pioneered Caribbean cooking spanning an incredible three decades. With her sunny smile and contagious laugh, the first lady of Caribbean Cuisine has brightened our mornings on Good Morning Britain then TV-am. Her popularity with the public led to her weekly Saturday TV appearances becoming weekday spots. Lovable Rustie has written two cookery books; Rustie Lee’s Caribbean Cookbook and most recently A Taste of the Caribbean. Her easy to follow recipes are perfect for cooks experimenting with Caribbean ingredients for the first time.
Chef Hasan DeFour Hasan Defour has worked in some of the UK’s top Caribbean restaurants, gaining popularity and providing sumptuous meals for some of London’s well known events. A lover of all things West Indian, he took the opportunity to star as one of the chefs for the series, Rhodes Across The Caribbean with Chef Gary Rhodes and has gone on to have some of his exclusive recipes featured in several publications. Chef Defour plans to continue raising standards and making Caribbean food accessible to a wider market without compromising quality.
Chef Tricia Jadoonanan Tricia’s love affair with food began at a young age, culminating in her tenure as Head Chef of the UK’s acclaimed Ottolenghi restaurant, where she found a niche which mirrored her food philosophy. She believes food preparation should be unfussy, uncomplicated and fun. The ingredients should speak for themselves and recipes used only as a guide and not as an instructional manual. For her, there is no greater joy thank eating one’s own creation. Her experiences in the food industry have led her to establish the Callaloo Catering Company where is is at liberty to incorporate her food philosophy sprinkled with enthusiasm and garnished with passion.
Chef Lorenzo Richards For over a decade, Lorenzo Richards has worked in some of the finest eateries in and around Birmingham, and was appointed training manager for a national restaurant group being responsible for the compilation and development of menus for the chain. He has prepared meals for many celebrities and actors; including the cast of the BBC’s Eastenders and went on to launch his concept restaurant in the wilds of Worcestershire in 2007. In the two and a half years since taking over the helm of the Wildmoor Oak, Lorenzo has attained several awards for both his food and drink, including ‘Most Creative Business 2008’ ‘Best Restaurant in Bromsgrove 2009’ and the ‘Which Local Award of Excellence for Food and Drink 2009’.
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Tastes of the Caribbean
Caribbean Cuisine Tour 2010
Daily Sampling Menu •
Grace Hot and Spicy Sausages tossed in a green salad served on Excelsior Crackers spread with cream cheese
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Brunswick Sardines tossed in Encona Sauces served on Excelsior Crackers
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Island Delight Patties a choice of Chicken, Lamb, Beef, Fish or Vegetable served with Encona Sauces
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Grace Jamaican Jerk Chicken with Rice and Peas
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Dunn’s River Callaloo Fritters with Cucumber Salsa served with a choice of Encona Sauces
Breads, Cakes and Biscuits •
Sunrise Bakery Choice of Hardo Bread, Bulla Cake and Bun
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Wibisco Shirley Biscuits, Eclipse Crackers and SodaBix Crackers
Drinks Tiger Malt Natural energy drink Grace Tropical Rhythms Fruit Juice Selection includes Fruit Punch, Pineapple and Ginger Grace vPineapple Coconut Twister is the ultimate thirst quencher and a great refresher Nurishment Milk Drink Flavours include Banana, Strawberry, Vanilla, and Chocolate Dalgety Caribbean Teas Flavours include Lemon and Ginger, and Peppermint
Daily cooking demonstrations Demonstration 1 - Tex’s • Carnival Fish - Creole Style • T.J Tropical Style Fried Chicken Above served with Grace Caribbean Traditions Rice and Red Kidney Beans Demonstration 2 - Walkerswood • Jerk Snapper • Jerk Chicken Above served with Grace Caribbean Traditions Rice and Black Eyed Peas
send your taste buds around the world
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Available from all good supermarkets and convenience stores nationwide Search: ‘Encona Sauces - Official Page’
Grace Jamaican Jerk Chicken with Rice and Peas Ingredients:
4 chicken thighs 4 chicken drumsticks 6 tblsp of Grace Jerk BBQ Sauce or Encona Jamaican Jerk BBQ Sauce 1 tbsp parsley 1 onion, finely chopped
300ml chicken stock 1 tin of Dunn’s River Kidney Beans, rinsed and drained 3 bay leaves 1 lemon grass stalk, root slightly crushed 1 tbsp chopped parsley
Method: •
• • •
•
•
Wash and dry the chicken pieces. Make 3-4 slashes across the top of the chicken about 1cm deep. Place the chicken into a bowl and pour over the Grace Jerk BBQ Sauce, chopped parsley and mix well. Ideally leave the chicken overnight in the fridge covered with cling film or for a minimum of 2 hours. Cook the chicken over a medium heated barbecue for 25-30 minutes, turning every so often and brushing with any left over marinade. Meanwhile, to make the rice add the onion, chicken stock, bay leaves and lemon grass to a medium saucepan and bring to a simmer. Add the rice and simmer for 15 minutes stirring every so often so it does not stick to the bottom of the pan. After 15 minutes add the kidney beans, parsley and season with salt and pepper. When the rice has softened transfer to a serving bowl and serve with the Jerk chicken. Alternatively, use Grace Caribbean Traditions Rice and Kidney Beans mix.
Essential Products
Tastes of the Caribbean
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www.gracefoods.co.uk
Callaloo Fritters Dumplings Ingredients: 1 tin Dunn’s River Callaloo 3 Spring onions 2 tsp Dunn’s River All Purpose Seasoning 2 tsp Dunn’s River Ground Black Pepper 2 tsp Dunn’s River Mild Curry Powder 2 tsp Encona West Indian Original Hot Pepper Sauce 2 tsp Grace Caribbean Traditions Ginger Garlic Pimento Seasoning 150g Gram flour (self raising flour can be used also) 2 tsp 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 a pan. Drop a heaped teaspoon of batter in oil Fry until golden Drain on a kitchen towel to remove excess oil Serves 4-6
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Hot & Spicy Sausage Salad Ingredients: 2 tins of Grace Hot Spicy Vienna Sausages 1 medium cucumber Half a medium head of lettuce 1 de-seeded tomato A handful of chopped spring onions A pinch of salt and pepper A drop of lemon juice A drop of 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. Serves 4-6
Essential Products
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Tastes of the Caribbean
Sardines in Soya Oil on Excelsior Crackers Ingredients: 1 tin of Brunswick Sardines in Soya Oil 1 de-seeded tomato A handful of chopped spring onions A pinch of salt A drop of lime juice 2 tbsp Encona Thai Sweet Chilli Sauce Excelsior Jamaican Water Crackers
Method: • • • • •
Combine all ingredients Season with salt, pepper, lime and Encona Thai Sweet Chilli Sauce. Spoon the mixture onto the crackers This dish is ideal as a starter Serves 1-2
Essential Products
Tastes of the Caribbean
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Patties are a traditional Caribbean speciality and one of the most popular dishes in Jamaica. Produced with only the best ingredients, they are spicy, nutritious, delicious and ideal for meal times or as a snack on the go.
Jerk Chicken Pattie Tender pieces of chicken marinated in the vibrant flavours of a traditional jerk recipe including spices, onions and scotch bonnet peppers.
Curried Beef Pattie Delicious minced beef cooked with garlic, peppers and a special blend of spices, encased in a short crust pastry.
Vegetable Pattie A selection of tender mixed vegetables cooked in a special blend of spices, encased in a short crust pastry.
Lamb Pattie Delicious minced lamb cooked with garlic, peppers and a special blend of spices, encased in a short crust pastry.
Chicken Pattie Delicious chunks of chicken cooked with onions in a special blend of spices, encased in a short crust pastry.
Salt Fish Pattie Salted fish pieces, onions, thyme in a special blend of herbs and spices, encased in a short crust pastry.
Mahogany Products Ltd. 126 Brearley Street, Hockley, Birmingham B19 3XJ
Carnival Fish - Creole Style Ingredients: 5 Slices of firm fish or 5 small fish such as snapper, scaled and cleaned 1 large onion, chopped 1 chopped tomato 2 stalks of spring onions 4 cloves of garlic, crushed or finely chopped 1 sweet red pepper, chopped 1 pint of fish stock or water Oil for frying 60g Tex’s Fish Seasoning (more or less can be added to taste)
Method: • • • • •
Sprinkle Tex’s Fish Seasoning onto fish and rub thoroughly If desired, coat fish in Tex’s Original Fried Chicken Coating before frying Heat oil in frying pan and fry on both sides until brown Remove fish from frying pan and set aside Saute onion, tomato, spring onion, garlic and sweet pepper in a little olive oil in frying pan. Add stock to mixture and simmer until flavours blend, then add fish. Cover, reduce heat and simmer until ready.
TJ’s Tropical Style Fried Chicken Ingredients:
Tex’s Original Fried Chicken Coating 1 whole chicken cut into 8 pieces Whisked egg or milk (optional) Oil for frying
Method: • • • •
• •
•
Put some Tex’s Original Fried Chicken Coating in a polythene bag. Wash chicken portions. If using egg or milk, dip the chicken portions into the whisked egg or milk. Place the chicken portions, two pieces at a time, into the bag with Tex’s Original Fried Chicken Coating and shake thoroughly ensuring that the chicken is completely coated. Remove chicken from bag and deep fry for about 15 minutes or until chicken is cooked. Alternatively, place the coated chicken portions on a warm baking tray and bake in the oven at 200C/390F/ Gas Mark 6 for about 30 minutes - keep turning until cooked. For a more seasoned taste, sprinkle lightly with Tex’s Family Chicken Seasoning and rub in well before applying Tex’s Original Fried Chicken Coating
Tastes of the Caribbean
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A Jamaican Village Great Food Sold Everywhere
www.deescaribbeanimports.com
Jerk Snapper Ingredients: 2 Whole Snappers, Tilapia or similar fish, scaled 1 Lime, juiced 1-2 tbsp Walkerswood Jerk Seasoning or Marinade 2 tsp butter 1/2 tsp salt
Method: • • •
• • • •
Wash the fish inside and out with lime juice Mix the jerk seasoning or marinade with the butter and salt Score the fish across the body with three slits and rub the seasoning mixture inside and outside thoroughly Leave to marinate overnight or for a few hours Preheat the oven to 180 degrees/Gas mark 4 or light the barbecue Bake for 15-20 minutes or directly on the barbecue grill The fish is done when it can be separated from the bone easily, but don’t overcook
Jerk Chicken Ingredients: 1 whole chicken, cut in quarters (skin on) 1 lime, cut in half 1 tbsp oil 1/2 tsp salt 2 tbsp Walkerswood Jerk Seasoning or 3 tbsp Jerk Marinade 1 tbsp dark rum (or tbsp regular rum)
Method: • • • •
• • •
Rub the chicken quarters with lime, rinse and pat dry Sprinkle with salt In a suitable bowl, mix the rest of the ingredients and add the chicken Rub mixture in thoroughly and allow to marinate for at least 4 hours, preferably overnight Preheat the oven to 150 degrees/Gas mark 1 or light the barbecue Grill or roast the chicken slowly until very tender for about 40 minutes Serves 4
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www.sunrisebakery.co.uk
The leading producer and wholesaler of Caribbean Hard Dough Bread, Spiced Buns and Cakes in the UK.
Hardo Bread
To the people of the Caribbean, there are three pillars that are intrinsic to our culture – Music (Reggae or Calypso), Rum and Hardo Bread. Though most West Indians will quite happily eat, and enjoy the odd piece of Ciabatta, Baguette or pumpernickel, eating a slice of Hardo Bread is tantamount to reconnecting with the ancestors. This traditional Caribbean bread is made by adding pre-prepared sponge (yeast & flour) to the dough and milling (refining) it using a pastry-bake. This has the effect of reducing the air and results in a much denser more filling product.
Spiced Bun
Made from a selection of sun dried fruits and mixed spices our delicious Caribbean Spice Bun is traditionally eaten at Easter. It is sometimes called an Easter Bun but this simply means that Good Friday to Easter Sunday we absolutely gorge on Bun & Cheese and Bun and Fish. Normally served with Cheese- ‘Bun & Cheese’ is one of Jamaica’s most popular double acts, which means that apart from being an Easter treat it now competes with the famous curry pattie as the nation’s favourite.
Bulla Cake
Made from a mixture of dark sugar, flour, baking powder, baking soda and ginger or vanilla, this flat round cake has a very long shelf life. Even though the basic recipe is standard all bakers have their own special way of giving their Bulla a taste that is unique to them. Eaten with Avocado the Bulla cake was traditionally seen as an inexpensive snack. Sadly with the cost of avocado at your local supermarket this particular duo is now a bit of a treat. So go on – treat yourself.
Tastes of the Caribbean
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Antigua • Barbados • Grenada • St. Lucia
Caribbean travel specialist ● Over 30 years experience ● Lowest Caribbean fares* ● Low deposit payments* ● Earn air miles on all bookings* ● Flexible payment terms* ● ATOL protected * Terms and conditions apply.
All bookings of flights to the Caribbean with this voucher will be rewarded with free £10 worth of high street shopping vouchers * Terms and conditions apply. Valid until 31st Aug 2010.
All bookings of holiday packages with this voucher will be rewarded with free £40 worth of high street shopping vouchers * Terms and conditions apply. Valid until 31st Aug 2010.
Tel: 020 7274 2242
www.sackvilletravel.com | sales@sackvilletravel.com 201 - 203 Stockwell Road, London, SW9 9SL
• D o m i n i c a • Tr i n i d a d • To b a g o • J a m a i c a
A selection of our Caribbean package Holidays
Jamaica £919 3.5* All Inclusive
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Barbados £829 3* Room & Breakfast
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St Lucia £729 3* Room Only
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All package holidays consist of flight transfers and hotel stay for 7 nights. Prices are per person based on 2 adults sharing.
www.deescaribbeanimports.com
milk with more!
www.nurishment.co.uk Or for our new Caribbean on-line shop, please visit
www.caribbeanfoodcentre.com
+44(0)208 293 9300 info@dalgety.net www.dalgety.net
Eclipse Original Eclipse is synonymous with crackers. A unique combination of firm texture and crisp bite sets Eclipse apart from all the other crackers. It is truly an island tradition.
Sodabix Original Sodabix crackers are famous for full bodied flavour and a crisp delicious bite. A versatile cracker anything and everything goes with Sodabix.
Shirley Coconut Shirley Coconut is a delightful taste of the Caribbean in the same unmistakable “house and flowers” design as the original Shirley. Containing real bites of coconut, this delicious biscuit is ideal as a snack between meals or as a light dessert, it’s perfect with your midmorning coffee or tea break.
Shirley Classic Shirley biscuits are a classic Caribbean biscuit. Nothing else in the world quite matches up to its unique taste. Shirley’s unforgettable “house and flowers” design are a hit with both adults and children.
Shirley Ginger Shirley Ginger is a delightful taste of the Caribbean. Contains real bites of ginger. This delicious biscuit is ideal as a snack between meals or as a light dessert.
www.deescaribbeanimports.com
www.gracefoods.co.uk
Or for our new Caribbean on-line shop, please visit
www.caribbeanfoodcentre.com
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 375 ml Grace Tropical Rhythms Fruit Punch 250 ml Cockspur (or other white rum, increased to taste for strength) 1/2 Cup Vodka 2 tbs White sugar 2 tsp Bitters Orange and lime slices for garnish
Method: • • •
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.
Grace Pineapple Coconut Twister Ingredients: • • • •
2 cups of Tropical Rhythms Pineapple and Ginger 4 cups of Coconut Water 1/2 cup of clear sweet syrup 6 oz of Cockspur Rum
Method: • • • •
Combine all ingredients and mix well. Serve over cracked ice Preparation time 5 mins Serves 6
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The Continental Baking Company Continental Baking Company Ltd. (National Baking Company Ltd.) is the leading manufacturer of baked goods in Jamaica offering a wide range of products under three distinctive brands: National, HTB, and Homade. The company began in 1952 as a family-owned bread bakery and from its humble beginnings it has expanded to become the top producer of breads, buns, crackers and other baked products in Jamaica.
The company operates on a 220,000sq. ft. complex with a fully automated, state-of the-art biscuit and bread plant and many dedicated production lines. The company employs approximately 700 employees including contract workers, and staff members. National distributes its products islandwide freshly each day. The company also exports a full range of its products to the UK, USA, Canada and other Caribbean Islands.
National has completely redefined the standard in the local baking industry by employing large-scale manufacturing, superior distribution and a team of dedicated staff members. National now stands proud as a regional industry giant.
For over 50 years, National has been led by the heart, soul and hard work of the Hendrickson family, and sustained by the support of its loyal National family of staff and workers. Over the decades, the Company has come to know you.
ITS FAITHFUL CUSTOMERS! National products can now be bought in the UK, through its distribution company, Address: Bread & Buns Distributors Ltd. 32 Imperial Way, Croydon, CR0 4RR Tel: 02086624900 Email: nationalbakingco@yahoo.com
If you’re interested in the Caribbean, its Cuisine and its culture then you need not look any further than SN Travel. Proud of its Caribbean roots SN Travel specialists in Caribbean Holidays for almost 40 years are high in the ranks of excellent service providers for planning Caribbean holidays with diversity. We pride ourselves on the friendly bespoke service that we offer which has been a major contributory factor to our client base, most of whom we have been servicing for many years and often refer to us as their “Family Agency”.
The Rum Adventure What could be better than “Cooking in Paradise?” New for 2010 is our Combo Tour where you can enjoy 7 nights of Culinary Adventure and an exclusive Rum Distillery Tour where you can embark on the rum making procedure in some of the oldest and finest brands of rum, such as Mount Gay Rum in Barbados, Appleton Rum in Jamaica, Bacardi in Puerto Rico and Angostura in Trinidad. The inimitable quality of rum is achieved not only by the selection of finest ingredients but also by the talent of the Master blenders who ensures that every bottle is delivered with the superlative aroma and taste. Enjoy a walk through time; discover the history of rum, envelope some of the essential ingredients in rum making and finally the tasting experience.
The Culinary Adventure Here you will learn the art of Caribbean Cooking with hands on cooking demonstrations of foods such as “Bajan Coo-coo, Jerk Chicken in Jamaica, Creole Pelau in Trinidad a visit to the market and Island tours to discover each Islands unique culinary repertoire with influences from the Spanish, French, Indian and English. Most tours are for 7 nights and 6 days and can be a combination of two Islands. If you wish to eliminate the anxiety of booking or would love to experience Caribbean food in the Caribbean SN Travel are the people to call. Our services include: Airport Hotels & Parking, Flights only, Package holidays worldwide, Cruises, Weddings & Honeymoons and a complete door to door service. Give us a call and have a chat with our friendly team on
0844 844 0696
y r a n i l u C & Rum ours T
168 Stoke Newington Road, London N16 7UY T: +44 (0) 844 844 0696 | F: +44 (0) 20 7923 8320 www.sntravel.co.uk
G9524 / W360 1
Or for our new Caribbean on-line shop, please visit
www.caribbeanfoodcentre.com