CookBook lifestyle MAGAZINE
New Grace CEO says, ‘Merry Christmas’
AFRICAN CARIBBEAN SUPERFOODS IT’S A KISKADEE ‘WRAP’ KWANZAA RECIPES COOKBOOK lifestyle ISSUE 5
AFRICAN-CARIBBEAN RECIPES • TRAVEL • TONY WRIGHT’S ISLAND DESSERTS • RESTAURANTS & DRINKS
Welcome to The Voice Christmas and New Year Cookbook 2012 One of the greatest pleasures in life is eating good food and drinking delicious beverages, and our aim is to simply showcase the finest of Caribbean, African and Pan-Asian cuisine, for whether you are entertaining at home or wanting to try something a little different by opting to dine out. This festive season we begin our culinary tour in the Caribbean. Here we explore the heady fusion of ingredients from the Caribbean, which owes much of its unique hybrid of flavours to an array of cultural influences from around the world. In any given Caribbean dish, you will be greeted by the armours of spices that reflect the migration of peoples from Spain, France, India, Britain and China, who settled on the various Caribbean Islands at different points of its history. Sophistication and sensitive alchemy is the hallmark of fine Caribbean cuisine, which demands that its chef has an intricate understanding of the sensitive inter-relationship between the various: Caribbean herbs, spices, vegetables, meats, pulses and peppers required to guarantee the authentic signature flavours of Caribbean dishes. Our Voice Cookbook, resident chef Tony Wright has contributed some seasonal favourites, alongside with some new recipes for you to try. Enjoy Happy holidays and a prosperous New Year Jacqueline Asafu-Adjaye Cookbook Editor
ESCOVEITCHED FISH This classsic recipe is served across the Caribbean, known by various names, it means that the fish has been pickled with vinegar, lime and spices. Escoveitched Fish Ingredients Recommended fish: King Fish, Snapper, Jack, Cutlass, Goat Fish 3 lbs. fish sliced in 1/2 thick slices 2 or 3 limes 4 teaspoons black pepper & 4 teaspoons of salt combined 1/2 scotch bonnet pepper cut in strips or 1/2 teaspoon dried Tabasco pepper 2 cups cane or malt vinegar (white or brown) 1/4 cup oil for frying 1 teaspoon pimento seeds or whole allspice 2 large onions sliced 1/2 teaspoon whole black pepper grains Method Wash fish thoroughly in water to which juice of the limes or lemons has been added. Dry thoroughly. When absolutely dry, coat the fish on both sides with the salt and black pepper and set aside on paper towels. Heat oil in frying pan to boiling point and fry fish on both sides until nice and crisp. Or, fry the fish on one side and place inside an oven for 10 minutes until cooked. Set fish aside in a deep dish or bowl. In a saucepan combine vinegar, sliced onions, peppers, pimento seeds, whole black pepper grains, and bring to a boil. Simmer until onions are tender and remove from fire and cool. Pour over fish and leave steeping overnight Enjoy with fresh corn bread, side salad. Simply delicious!
COOKBOOK lifestyle ISSUE 5
COOKBOOK lifestyle ISSUE 5
HOMINY PORRIDGE 500grams homeny corn stripped with out the eye Pinch Ground cinnamon Dash Vanilla essence Dash Almond essence 2 oz Corn flour 1/3 of a tin Nestle milk 2 pint Water Knob of butter (optional) Method In a pressure cooker boil the corn for around 60 minutes until soft Add the cinnamon vanilla nutmeg and almond essence. Sweeten with the condensed milk dissolve the corn flour in a little cold water and add gradually to the porridge to thicken You can at this stage add a knob of butter to give the porridge a richer taste
Christmas Caribbean breakfast GINGERED SWEET POTATO MUFFINS Ingredients: 1 ½ cups 1/12 tbs ½ tsp ¾ cup 4 1tsp ¼ cup ½ cup 1 ½ cup 1tsp 1lb
all purpose Flour baking powder salt butter eggs, beaten freshly grated ginger brown sugar granulated sugar milk vanilla sweet potatoes, boiled, peeled and mashed Grease muffin tins
Method: Preheat oven to 200 degrees. Grease muffins tins or use non stick tin sift the flour, baking powder and salt together, set aside Cream the butter, eggs, ginger and sugar Cut into dry ingredients. In a separate bowl wish together the egg mixture, milk and vanilla. Gradually stir the flour mixture. Fold in sweet potatoes, mixing well. Fill ¾ muffin tins, bake for about 30 minutes until golden.
COOKBOOK lifestyle ISSUE 5
Christmas lunch
HAPPY KWANZAA Why not celebrates this Christmas the Kwanzaa way? Kwanzaa’s seven guiding principals are : Umoja –Unity, Kujichagulia, self-determination, Ujima-collective work and responsibility, Nia-purpose, Kuumba-creativity, Imanifaith, and serves to remind us of our ancestors journey to freedom. Christmas Kwanzaa is about thanks giving and having the audacity of hope to fulfil our potential. Soul food always hits the spot, as it lifts the spirits and roots us back to our origins. Here is an old Christmas favourite from our resident Voice Cookbook chef Tony Wright. CHEF TONY WRIGHT’S CHRISTMAS LUNCH Spicy Turkey Season your bird with salt and scotch bonnet pepper, pureed, ginger, garlic and chopped onions. To keep the breast moist you can lift the skin away from the flesh at the neck end of the bird. Little knobs of butter can be placed under the skin to baste the bird through cooking and or if you eat bacon, strips of streaky bacon can be placed over the breast as this cooks quicker than the darker leg meat this will also help to keep the breast moist. Weigh the turkey and calculate the cooking time, allow 20 minutes per pound plus a further 20 minutes cook at 180 degree Celsius or 350 degree Fahrenheit Stuffing Ingredients 1 oz butter 2 medium onion peeled and finely diced 8 oz white and fresh bread crumbs 4 table spoon of chopped lemon thyme Salt and pepper Finely grated rind of 2 lemons 1 egg beaten Method To make the stuffing, cook the onions in the butter for around 5-6 minutes. Remove from heat, add the rest of the ingredients and stir well until it binds. This can then be used to stuff the bird or rolled into balls before cooking Medley of vegetables Using carrots chow chow and button sprouts Peel carrots and chow chow cut into even size pieces cook all together in boiling water for 4 minutes, this can then be brushed with garlic butter Roast potatoes Peel potatoes and part cook in salted boiling water for 10-15 minutes. Drain and brush with oil season with little more salt and roast. Gravy Make the gravy once the bird is cooked. Remove from the tray and add onion fresh chopped herbs thyme parsley basil cook until vegetable starts to brown, then add flour and brown too. Next, add water gradually and stir whilst cooking then when smooth and lump free simmer for a further 15 minutes and strain gravy is ready correct seasoning if required. Serve with plantain, coconut rice and peas Wright’s guilty pleasure Dessert Chocolate and Blue Mountain coffee mousse Ingredients 30g brown sugar 30g cocoa powder 2.5 tablespoon corn flour 2 large organic eggs 1 pint skimmed milk 4 table spoon Blue Mountain coffee liqueur 0.5 teaspoon vanilla essence 3 oz organic dark chocolate chopped 1 pint double cream whipped Few coffee beans to decorate Method Heat the milk but do not boil Combine the sugar corn flour and eggs and whish thoroughly. Gradually add the milk to the mixture stirring constantly Add the vanilla and the coffee liqueur and allow to cool. Once cooled fold in the whipped cream. And pour into tall glass to serve garnish the top with coffee beans and strawberries, blackberries and blueberries Serves 6 or just 1 if you are feeling particularly naughty
COOKBOOK lifestyle ISSUE 5
Blue mountain coffee growing wild
DRINKS FOR CHRISTMAS Wray & Nephew adds a unique rum character to drinks and is the essential ingredient in authentic Jamaican rum punch, as well as the secret ingredient in many rum-based signature drinks. ZOMBIE Glass Hurricane Ingredients 20mml Wray & Nephew 20ml Appleton V/X 20ml Appleton White 15ml Orange Curacao 15ml Apricot Brandy 35ml Fresh lime juice 100ml Fresh Orange Juice 100ml pineapple Juice 15ml grenadine syrup Method Add all ingredients to a shaker filled with ice, shake sharply and strain into a glass with ice. Garnish Pineapple wedge.
ROOTS & CULTURE Glass Highball
COOKBOOK lifestyle ISSUE 5
Ingredients 50ml Wray & Nephew Rum 4 Raspberries 3 Strawberries 5 Blueberries ½ Lime 2 heaped bar spoons of brown sugar Method Muddle ingredients – fruit and sugar. Build with crushed ice. Garnish Mixed Berries
JAMAICAN RUM PUNCH Glass Highball Ingredients 25ml Wray & Nephew Rum 50ml Orange Juice 50ml Pineapple Juice 25ml Grenadine/Strawberry syrup ½ Lime 2 heaped bar spoons of brown sugar Method Mix ingredients over ice in shaker. Pour in glass and top with grenadine/syrup. Garnish Lemon wedge and mint
Cold Cure Glass Cocktail Ingredients 25ml Wray & Nephew Rum 75ml Honey Juice of 1 fresh lime Method Mix honey in hot water until fully dissolved. Add Wray & Nephew and lime. Add cubed ice and shake Strain into a chilled glass.
GARNISH TWIST OF LIME Frozen Passion Fruit Daiquiri Glass Hurricane Ingredients 35ml Wray & Nephew 25ml fresh lime juice 4 bar spoons sugar syrup 35ml passion fruit puree or any other strong flavoured purees – mango, etc. Method Add all ingredients to a blender. Add a scoop of crushed ice, blend and serve.
Coconut drink
COCONUT DRINK Ingredients: 1 organic large banana ½ a coconut and all its water ½ half a lime 1 inch of fresh vanilla Method: Juice the oranges and lime and add the liquid to the blender. Add all other ingredients to the blender and blend until smooth. Either strain or drink as is. Juice the coconut and banana, and add the juice to the mixture, stirring back in as much pulp as you like for the consistency and taste.
IRISH MOSS Ingredients: 250g Dry Irish Moss 4tbs linseed oil ½ tin Nestle milk or 10 ounce brown sugar A dash of vanilla 4 pints water Method: Boil the Irish Moss, linseed oil in the water for about 30 minutes, sweetened with nestle milk or brown sugar add vanilla Cool and strain
GINGER AND CARROT JUICE Ingredients: 1pound carrot 4ounce fresh ginger Juice and zest of 2 lemon 3 pints water 10 ounce light brown sugar Method: Blend ginger and carrot and boiling in the water for about 20 minutes add the lemon juice and zest then add the brown sugar Allow to cool and strain and refrigerate Ready to drink
COOKBOOK lifestyle ISSUE 5
FROM HUMBLE BEGINNINGS IN 1922, GRACE FOODS UK’S PARENT COMPANY HAS GROWN INTO THE WORLD’S LEADING MANUFACTURER AND DISTRIBUTOR OF CARIBBEAN FOOD AND DRINK. Meanwhile we in the UK have been selling to the Caribbean market here since the first immigrants arrived in the 1950’s. We are proud to have established the market here and still to be market leader to this day with the market’s most popular brands including Encona Sauce, Nurishment, Grace and Dunn’s River.
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