TASTE
of Diversity
CHRISTMAS 2012 EDITION PUBLISHED BY
TASTE THE SUNSHINE !
Major Stockists - ASDA - Tesco - Morrisons - Co-op Cleone Foods Ltd 50 Icknield Street, Hockley Birmingham B18 5AY T: 0121 551 2772 F: 0121 551 2774 E: sales@cleone.co.uk www.island-delight.co.uk
Voice Reader Offers MERCHANDISE
Any order please call Annette or Marlene at:
MOVIE L SPECIA R E F F O
020 7510 0340
GV MEDIA the publishers of The Voice and The Weekly Gleaner UK has a limited number of USAIN BOLT THE MOVIE for our loyal readers...
ÂŁ9.9
9
The cost is ÂŁ9.99 each
plus postage and packaging.
%7% 5 4)*3 4 54 #00, 4
ÂŁ15
ÂŁ25
SPECIA OFFERL ÂŁ15
Our Proud To Be Jamaican commemorative tee-shirts which have the now iconic front page of August 6 1962 can also be purchased for £15 or £12 plus p&p. Sizes range from XXL – S. Colours available are yellow or white. Order now while stocks last.
ÂŁ12
This hardcover coffee-table book of just under 200 pages opens with the visit of a member of the royal family, Princess Margaret, for Independence celebrations in 1962 and closes with the visit of Prince Harry in 2012. The production of the book is a joint venture between The Gleaner Company and Kingston-based Ian Randle Publishers. For just ÂŁ25 plus p&p
%7% T t 5 4IJSUT t #PPLT contact: Marlene or Annette on: 020 7510 0340 email: NBSLFUJOH!HWNFEJB DP VL
CHICKEN, APPLE & CIDER CASSEROLE WITH FENNEL SEED ROASTED VEG
Time from start to finish: 35 minutes Serves: 4 Equipment: Large roasting tin, peeler, large sauté or casserole pan with tight-fitting lid, large plate 750g baby or new potatoes 3 large carrots Vegetable oil 1 tbsp fennel seeds 8 chicken thighs, skin on and bone in 12 cocktail sausages or 4 regular sausages 2 sprigs of fresh rosemary A few sprigs of fresh sage 2 garlic cloves 1 bunch of spring onions 2 Granny Smith apples 4 tsp plain flour 500ml cider (or chicken stock) Salt and freshly ground black pepper Preheat the oven to 220°C, (fan 200°C), 425°F, Gas Mark 7. Slice the potatoes into 5mm slices and scatter them into a large roasting tin. Peel and slice the carrots into 1cm pieces and scatter them over. Season everything well with salt and pepper and drizzle with oil. Scatter the fennel seeds over, toss gently together and lay everything out in as even a layer as possible. Place in the oven to roast for 30 minutes. Next put some oil in a large sauté or casserole pan over a high heat. While this heats up, season the chicken with a good amount of salt and pepper and then put half of the chicken in the pan, skin side down. Nestle half of the sausages around the chicken and fry for 4 minutes. Don’t move the chicken but turn the sausages every so often to give them a nice golden colour all over.
Meanwhile, run your fingers down the length of the rosemary sprigs to release the leaves, pick the sage leaves and then set them aside. Once the chicken skin is crisp and golden brown, flip the pieces over and let the ‘meaty’ side cook for 1 minute. Then remove the chicken and sausages from the pan and place on a large plate. Repeat with the remaining chicken and sausages. Peel and finely slice the garlic and then trim and chop the spring onions (both the green and the white bits) into 1cm pieces. Quarter the apples, remove their cores and then cut each piece in half again. Set them aside with the herbs. Check on the potatoes and carrots, giving them a gentle toss before returning to the oven. Once all of the chicken thighs and the sausages are seared and on the plate, remove the pan from the heat. Tilt the pan a little to one side so that the oil can gather in a pool. Add the flour to the oil and mix together to make a paste. Then, sitting the pan back down, gradually add the cider (or chicken stock), stirring all the time so that there are no lumps, and then put the pan back on a high heat. Bring to the boil and then let it bubble away for a couple of minutes. Once thickened slightly, stir in the herbs, garlic, apples and salt and pepper and then sit the chicken and sausages in the sauce. Everything won’t be completely immersed, but nestle them in as best you can. Turn the heat down to medium, cover with the lid and allow the dish to bubble away gently for 15 minutes. Then 5 minutes before the chicken is ready, add the spring onions. Once the chicken and sausages are cooked (they will be piping hot in the middle with no pink meat) remove them from the heat. The potatoes and carrots should be tender when pierced with a knife and with golden tinges. Remove them from the oven and serve with the casserole.
Plantation Inn Caters is your first choice for service We offer a reliable and competitive catering service beyond the confines of our delicious Caribbean cuisine. We offer you quality service while catering to the menu of your choice. We also offer dĂŠcor services, from divine floral arrangements to eye catching ambiance. Our catering service ranges from small family gatherings to large banquets. Plantation Inn Caters specialises in:
!% ) , ++ / ,%%!% , + / !#- ) )-! %(, +* / !% %, / ,% ) # %, & + (, #!+. * )-! + &$' +!+!- ) + &%+ + # %+ +!&% %% + )* +& . +
Plantation Inn Catering Service 351 High Road, Leytonstone, London E11 4JT Tel: 0208 558 5959 + 07836710422 Email: &) $!#+&% '# %+ +!&% !%% & ,"
Your choice, we deliver. Just one call will make all the difference
www.plantation-inn.co.uk
istmas celebrations with these
your Chr Bring a taste of the exotic to
Ingredients:
Ackee and Smoked Salmon Bagels
Featuring one of the Caribbean’s best-loved ingredients, these bagels make the perfect Christmas day breakfast – best served with Champagne!
Preparation time: 5 minutes
Cooking time: 5 minutes
Serves 2
9 ½ tin Grace Ackee 9 +, ,$ 211#r 9 )1 -#--er 9
% smoked salmon, chopped 9 -) '+ %#)0
Method:
1. Heat olive oil in frying pan over a high heat. Add the drained ackee, season with salt and freshly ground black pepper 21: 2+1') lightly caramelised. Do not stir or over cook, as the ackee will become very soft. 2. Turn off the heat; add the salmon to warm it through. 3. Meanwhile, toast the bagel halves, arrange on plates and top with the ackee & salmon mixture. 4. Sprinkle with the black pepper and serve immediately.
delicious recipes!
.............. ............................... ............................... ...............................
Coconut Panna Cotta
Jerk Rosti with Coconut Prawns
Simple to prepare, this delicious dish is an ideal starter to add some spice to your celebrations!
Preparation time: 20 minutes
Cooking time: 20 minutes
20 Portions
Ingredients:
8 ( .$" 3%&0" ,+0 0+"/ 8 0/, of Grace Jerk Seasoning 8 0 sp vegetable oil 8 $ ,. 3*/ ,""("! and deveined 8 )"!&1) +*&+* sliced 8 cloves garlic, sliced finely 8 0 sp grated fresh ginger root 8 0 sp butter 8 0/p ground coriander 8 0/p turmeric 8 0/, chilli powder 8 ½ tsp salt 8 c1, )() Grace or Dunn’s River Coconut Milk
( ½ ! ( ! $ ! # ( ! ! ! ! " ( - !$ $ ( s
Method:
To Make Rosti $ & 1 P $ & "!& &! 2 "$ $ '" "!& &! ! &! & &!) & %! & &!) %#' , &! $ !( '& !& & ) & $ $! & "!& &! &! ) & 3 " & &!) % %! "!& $+
$ $ %! 4 & ! $ " !( $ ! $ & & 5 , & + % , "!$& ! % ! "!& &! * %#' " & &! & $ "!& &! " ' & ! !) &! !$ % 6 & + $+ &. $!) ! %. '$ !( $ $ " " ) $ . 7 !! $ !( To Make Prawns add onion 1 & butter in a heavy saucepan, 2. Mix spices and garlic, stir gently until soft. ar and and seasoning to a paste with vineg to the pan tomato ketchup. 3. Add mixture nuously. and fry for 3 minutes, stirring conti simmer for 4. Stir in Grace Coconut Milk and to cook 10 minutes. Add prawns and allow in sauce for 5 minutes.
To Assemble single prawn, Take each rosti and top with one ze of squee a , sauce the of little a coat with leaf. lime and top with fresh coriander cold. This dish can be eaten warm or
Creamy and light, this delicious dessert will go down a treat with guests this festive season.
Preparation time: 15 minutes
Cooking time: 2 hours
Serves 6
Ingredients:
< 2 x 400ml cans Grace or Dunnâ&#x20AC;&#x2122;s River coconut milk < 400ml full-fat milk < 100g caster sugar < ½ tsp grated nutmeg < 6 sheets fine-leaf gelatine or 2 x 12g sachets powdered, unflavoured gelatine
Method:
1. Pour the coconut milk and milk into a medium sized saucepan, add sugar and nutmeg. Bring to the boil for 5 mins then remove from the heat. 2. Soak gelatine in cold water for 5 minutes or until soft. Add the gelatine and whisk into the mixture until dissolved. (Powdered gelatine can be added directly to the mixture). If you have difficulty dissolving the gelatine, return the mixture to a gentle heat for 1-2 mins. 3. Pour equally into 6 dessert dishes and place in the fridge for at least 2 hrs until firm with a slight wobble. Serve with chopped pineapples or strawberries. It can be made the day before.
You can purchase all your Caribbean favourites at
www.caribbeanfoodcentre.com
From My Kitchen Table: 100 Meals in Minutes by Ainsley Harriott (BBC Books, £7.99) Blackened Cajun Salmon with Lime Aïoli Salmon is very reasonably priced these days, and for the best flavour look out for wild Alaskan or organic varieties. I find it a very versatile fish and, because it’s got a naturally high fat content, it’s perfect for roasting or grilling. Serves 4 2 tsp Cajun seasoning 4 x 150g (5oz) salmon fillets, skin on, scaled and boned 2 tbsp extra-virgin olive oil For the lime aioli : 3 tbsp mayonnaise 1 garlic clove, crushed 1 lime Salt and freshly ground black pepper Step one: Preheat the oven to 180°C/350°F/gas 4. Spoon the Cajun seasoning onto a flat plate and use to dust the salmon fillets, shaking off any excess. Heat an ovenproof frying pan or griddle pan. Add half the olive oil and sear the salmon, skinside down, for 30 seconds, then turn over and cook for 1 minute. Transfer to the oven and roast for 6 minutes or until tender but still very moist in the middle. Step two: Meanwhile, make the lime aïoli. Put the mayonnaise in a bowl and beat in the remaining olive oil and the garlic. Add a light grating of lime zest, then cut the lime in half and add a squeeze of the juice from one half. Season to taste and mix well to combine. Step three: Arrange the salmon on plates and add a tablespoon of the lime aïoli by the side of each. Cut the remaining lime half into quarters and serve with the salmon.
Health and Nutritional drinks
For more information please contact:
Jas: 079 4198 8847
www.ardysslife.com/jaztelle Dianne: 075 3554 7221
www.ardysslife.com/binspired2 Val: 079 8519 5630
www.ardysslife.com/yesyoucan2
Nicciâ&#x20AC;&#x2122;s Munchies cakes made to order for all occasions...
you name it weâ&#x20AC;&#x2122;ll try it! For orders and enquiries, contact:
075 3493 0741
EMAIL: info@niccismunchies.com FACEBOOK: niccis munchies
More than you imagined, for less than you think.
Asiko House of Foods
www.asikofoods.com The unrivaled snacking experience!
Order Line +44 20 8269 1212
Low in Cholesterol High in Protein Low in Fat
Asiko House of Foods Ltd P.O. Box 27946 London SE7 8XJ info@asikofoodsuk.co.uk
BOOK NOW FOR
TASTE
of Diversity EASTER EDITION
Call 020 7510 0340 or email advertising@gvmedia.co.uk
*STOP GUESSING, START ASSESSING YOUR OWN HEALTH* FIND OUT how our clients who range from Doctors, Psychologists, Therapists, Lawyers, Fitness Professionals & many more normal people like you go way beyond their perception of health EASILY. EASILY.
SIMPLY HEALTHIER.org.uk AND NOW THIS FREE OFFER IS OPEN TO YOU TOO! LIMITED SPACES - START NOW WITH A FREE HEALTH CHECK AT WWW. OPTIMISEMYHEALTH.COM or SIMPLYHEALTHIER.ORG.UK FIND OUT YOUR BODY TYPE— CUSTOMISED EXERCISE PROGRAM— BOOST IMMUNITY — BETTER DIGESTION — OPTIMISE NUTRIENT INTAKE — DECREASE STRESS + MORE...
FOR MORE INFO EMAIL: NIKKY@SIMPLYHEALTHIER.ORG.UK / CALL: 07962365581
Steamed snappa Serves 4 Preparation time 10 minutes Cooking time 30 minutes Ingredients 150g okra (washed and trimmed) 200g pumpkin (peeled and cubed) 4 medium snappa fish or other firm white fish of your choice e.g. coley or cod 2 cloves of garlic (crushed) 1 onion (thinly sliced) 1 tin chopped tomatoes ½ teaspoon coarse black pepper 1 teaspoon ground coriander 1 bay leaf 2 whole pimentos 2 sprigs of thyme Scotch bonnet pepper (optional) (finely sliced) Nutritional information Low % % Medium 4Sug 7 Salt High
5
11
% Fat
% Cal
4
% Sat. Fat
GDA% based on 100g
34 — 35
Okra Also known as lady fingers due to their long, slim shape, these small green pods have a slightly fuzzy skin and are full of soft, white, edible seeds. Okra is popular in stews and soups, and goes well with spicy food. Popular across the Caribbean, okra is the key ingredient of Fungee and Pepperpot, the national dish of Antigua and Barbuda. Look out for okras in your local supermarket or greengrocers. Choose stems that snap cleanly and don’t bend. Method 1. Season the fish with the scotch bonnet, garlic, black pepper, bay leaf, ground coriander and thyme. This can be done in advance and left to marinade in the fridge overnight. 2. Add the vegetables and a little water to a non-stick pan and heat gently for 5–7 minutes then place the marinated fish on top of the vegetables and cover with a tight fitting lid. 3. Simmer on low heat for 20 minutes or until the flesh is cooked all the way through. Serve with boiled yams or plain rice and vegetables of your choice.
“For more information on heart health and how to order a copy of “Traditional foods – healthy dishes” - a collection of recipes which include interesting variations on familiar African Caribbean dishes using traditional ingredients visit the British Heart Foundation website – bhf.org.uk/africancaribbean
STAY FESTIVE.
Enjoy a cracking Christmas meal from just £20 per person inc. VAT. At Holiday Inn there's something for everyone this Christmas, from festive lunches to Christmas party nights. Choose your perfect venue from any of our 5 London hotels and let our experienced staff take care of every last detail.
Holiday Inn London To book call 0207 341 3400 or visit www.holidayinn-christmas-party.co.uk Terms and conditions apply. ©2012 IHG. All rights reserved. Most hotels are independently owned and operated. STAY YOU.® is a registered trademark of Six Continents Hotels, Inc.
STAY YOU.®
50 Years of great food with
10 % EXTRA FREE Serving suggestion
NOW WITH
Available in 11kg and 22kg sizes. Promotional packs subject to availability, while stocks last.