RECIPE BOOK
MESSAGE Hon. Edmund Bartlett Minister of Tourism
Gastronomy tourism is one of the largest subsectors of global tourism, with a large number of people travelling to known culinary hotspots to fulfil their passion for food and drink. Jamaica has much to offer in this lucrative niche travel industry, with our wide array of endemic and fusion delicacies. We have therefore identified gastronomy tourism as a platform to further strengthen our com etitive advantage in the global market. Our studies have shown that food-related tourism provides an opportunity for us to also stimulate and diversify the tourism sector, as it promotes economic development at the local level and involves a variety of other sub-sectors, such as agriculture, manufacturing and transportation. It is for this reason that I expanded the Tourism Linkages Network to place special focus on food tourism, through the Gastronomy Network, headed by Nicola Madden-Greig. I am very proud of the work the Network has done so far, to implement innovative strategies, which have improved the marketability and prominence of our culinary industry. Their main strategies include creating a gastronomy mapping platform with easily accessible information on the island’s best food offerings; collaborating with tourism artners to boost
Hon. Edmund Bartlett the number of quality food festivals; providing capacity-building support for established gastronomy/food tour operators, and working closely with such tour operators. The Taste Jamaica Recipe Book is another innovative tool created by our hardworking team at the Tourism Linkages Network and its partners, which will display the best of what we have to offer. I urge you to immerse yourself in our culture through these delicious and easy-to-follow recipes created by our acclaimed local chefs and culinary ambassadors.
@Home with o H n. Edmund Bartlett and chef Brian Lumley
Ackee & Saltfish Fritter
serves 4
Recipe courtesy of
Chef Brian Lumley
ingredients 1 stalk Escallion (sliced) 1 medium Tomato (sml diced) 1 sml Onion (sml diced) 1/2 sml Green pepper (sml diced) 1/2 Scotch bonnet pepper (sml diced) 2 sprigs Thyme (minced) 100g Saltfish (picked) (or one piece of fish, remove skin and bones)
80g Ackee (cooked) Total weight - 250g
250g Flour 1 tsp Baking powder 80 - 100ml Cold Water (preferably salt fish water)
directions 1.
In a bowl combine all the seasonings except the ackee and season with a little salt and black pepper. Massage these ingredients together to begin a sort of masceration process.
2.
Next combine the flour and baking powder and mix thoroughly, place this together with the directions seasoning, slowly add the liquid while pulling together the mixture with your hand and fingers. The dough should have a thick and slow fall consistency. After the dough is mixed well, gently incoporate the ackee being careful not to break it apart too badly.
3.
Bring a pan with oil to approximately 350F and maintain on medium heat. Fry the fritter until golden brown and cooked through, this should take about 2.5 mins on each side. Tip: the total weight of the seasonings versus the flour should be the same, this will produce a balanced dough that does not soak up alot of oil.
with Gariel Ferguson
Tamarind Glazed with Chicken
Recipe courtesy of Chef
Fresh Mango relish
8 Boneless Chicken Thighs
(seeded and chopped)
1/2 cup Soy Sauce 1/4 cup Cane Vinegar 1/4 cup Coconut Oil
................
Spice Paste 1 cup Chopped Scallion 8 Cloves Garlic 1/4 Cup Chopped Thyme 1 tbsp Pimento Berries 1 tbsp Ground Cinnamon 1 small Scotch bonnet Pepper
Mango Relish 1 large Hayden or Nelson Mango 1 medium White Onion 1 medium Scotch Bonnet 1 small Red Sweet Pepper (chopped) 1/2 cup Purple Cabbage pickled Juice and zest from two large limes 1/4 cup Virgin Coconut oil
................
ingredients
Mix all mango relish ingredients together until fully incorporated and set aside for later use.
Brian
Recipe
Lumley
cour tesy
Gariel Ferguson
Tamarind Glaze 1 cup Tamarind Puree 1/4 cup Soy sauce 1/2 cup Wet Sugar
Combine all I ingredients in a bowl for basting chicken when grilling.
directions 1.
Put all spice paste ingredients in the blender and blend until mixture turns into a paste and not too runny.
2.
Wash chicken with water and small amount of lime juice or vinegar then pat dry. Sprinkle directions chicken with light sea salt then add spice paste and mix together till chicken is fully coated. Let chicken marinate from 30 mins up to 24 hrs before cooking.
3.
Grill chicken pieces over medium to hot grill or grill pan for 6 minutes per side or until temp reaches 160 degrees with a thermometer. Baste chicken after turning with glaze to fully coat and allow to caramelize on grill. Serve chicken over your favorite rice or starch then spoon over Mango relish and serve immediately.
4.
of
Lemon Garlic Herb Spotchcock Chicken
Recipe courtesy of
Chef Brian Lumley
ingredients 1 tbsp Celery Salt 2 tsp Salt 2 tsp Oregano (dried) 1 tbsp Garlic Chive (chopped) 3 leaves Basil (fresh chopped) 1 tsp Rosemary (chopped) 1 tbsp Thyme (chopped) 4 tbsp Green Marinade (Jamaican) 3 tbsp Garlic Butter 1/2 tsp Smoked Paprika 3-4 each Lime/Lemon (fresh squeezed)
*
Spotchcock is a technique where the backbone of the chicken is removed so that the chicken can lay flat to roast evenly and even quicker than the conventional whole roast.
directions 1.
Use kitchen scissors to remove the backbone safely. Split open the cartilage on the breast bone so that the chicken will lay flat. Wash the chicken with water and a little vinegar.
2.
To season the poultry start with the dry seasonings first, rub the the spice into the tissue, under the skin and all over ensuring to get it into every little corner you possibly can. Add the green marinade (A Jamaican blended mixture of scotch bonnet pepper, escallion, thyme, ginger, pimento, garlic, all purpose spice and optional onion), massage into the chicken and finish finally with garlic butter and lime juice.
3.
Place cut vegetables (onions, tomatoes, carrot, celery etc) on a baking tray and place chicken on top skin side up. Bake in a pre-heated oven at 375F for 35 - 40mins for a 3 -4lb bird. A larger bird may take a longer time.
Serves 4, Fits two glass pyrex dish, 4 inch in diameter, 3 inch deep
Eggplant Lasagna
Recipe courtesy of
Chef Brian Lumley
ingredients 1 lb Eggplant
(sliced and salted, to remove bitter juices)
Salt (To taste) 2 Cups Panko Breadcrumbs 2 tbsp Basil, Parsley & Oregano (chopped) 2 cups Flour 8oz Eggwash Oil (for deep frying) 3 tbsp Olive Oil (for sauteĂŠing)
3 cloves Garlic (minced) 1/2 sml Onion, minced 350g Zucchini 100g Eggplant 200g Blackbeans 200ml Tomato sauce 3 tbsp Basil & Parsley (chopped) 200g Parmesan Cheese 200g Mozzarella Cheese
directions 1.
Start with the filling, in a medium saute pan bring the 3 tbsp of oil to a medium high heat. Add * use the from shaping eggplant to fit your container the garlicYou andcan onion, thentrimmings the zucchini, eggplantthe and black beans. Season with salt and pepper.
2.
Add all of the tomato sauce (adjust with water if too thick) and allow to simmer for 5 - 8 minutes.
3.
Add your spinach and remove from the heat.
4.
Before you can assemble your lasagna, using a paper towel, you will need to squeeze out as much moisture as you can from the eggplant and put aside. You will need what is widely known as a 'standard breading procedure', that is, in three seperate bowls and in this order; 1.) flour, 2.) eggwash and then 3.) bread crumbs, in this recipe we have added a pinch of salt and herbs to the breadcrumbs. After you have breaded all your eggplant slices you then have to deep fry in oil that has been heated to 370F until golden brown.
5.
6.
7.
To assemble Lasagna start with a breaded slice of eggplant, pour over your vegetable and tomato sauce filling, top with a bit of heavy cream and parmesan/mozzarella mixture, repeat this procedure until you end with a slice of eggplant. Top this final slice with tomato sauce, fresh herbs and cheese. Bake in the oven at 375F for 20 - 25 minutes
Pan Fried ParmesanPotatoes Recipe courtesy of
Chef Brian Lumley
ingredients Serves 4 1lb Irish Potato (cut into cubes) 1 tsp Salt 2 tbsp Garlic Butter
1 cup Olive Oil 1 tsp Smoked Paprika 1 tbsp Garlic Chives (chopped)
2 tbsp Basil & Parsley (chopped) 1/2 cup Parmesan Cheese (grated)
directions 1.
In a pot of salted water, bring to a boil and add potatoes. Cook for 12 minutes
2.
Drain all the water and allow to cool until dry. In a saute pan bring the oil to medium high heat. Add potatoes and cook, turning consistently to brown evenly.
3.
When it starts to turn brown after almost five minutes or so in the pan, add the garlic butter carefully. This will start to brown alot faster, continue to turn consistently.
4.
Remove from the heat and toss immediately with parmesan cheese, herbs and smoked paprika. Serve hot and enjoy.
Strawberry Vinaigrette
Recipe courtesy of
Chef Brian Lumley
ingredients 3 oz Strawberry puree 2 Mint leaves 2 tsp Mustard 1.5 oz White wine vinegar 6 oz Olive oil 1/4 tsp Black pepper 1/3 tsp Salt
directions 1.
Combine all ingredients together in a blender and mix. Adjust with a bit of water to avoid that heavy feel of whipped oil on your palate.
Island Quinoa Salad
Recipe courtesy of
Chef Charissa Skyers
ingredients 1 cup Quinoa 2 cups Water 2 Veg stock cubes 1/4 cup Mango (diced) 1/4 cup feta cheese (crumbled) Red Onion (sliced) Cilantro 1/2 cup White Wine Vinegar 1/3 cup Olive Oil 1 tsp Mustard 2 tsp Honey Diced Chicken Breast
directions 1.
In a medium sized sauce pan over a medium heat, pour enough oil to coat the bottom of the pot.
2.
Add quinoa and toast for 3 minutes stirring continuously.
3.
In a measuring cup, add veg stock cubes to 2 cups of water and stir until completely dissolved.
4.
Add mixture to pot and stir to ensure that no quinoa is sticking to the bottom of the pot.
5.
Turn stove to a low heat; cover and allow to cook until all the water is absorbed. Check on quinoa every 6 mins and stir with a fork ensuring that it is not sticking.
6.
Once all water is absorbed, fluff with a fork and pour onto a baking sheet and place in fridge or freezer to cool.
7.
In a mason Jar or bottle, pour remaining olive oil, mustard, vinegar and honey. Shake vigorously (or whisk in bowl) until all ingredients are combined.
8.
Remove quinoa from fridge. Add Cheese, Mangoes, Red Onion, chopped Cilantro and Chicken and toss until all ingredients are evenly mixed in.
Pantry Grilled Cheese Sandwich
ingredients 1/2 tsp. Chimichurri/Pesto 1/2 tsp. Pepper Jelly 2 Slices Wheat Bread 2 Slices American Cheese 2 Pepperjack Cheese (grated) 4 Slices Tomato 1 tbsp Butter
Recipe courtesy of
Chef Charissa Skyers
directions 1.
Spread Chimichurri/Pesto on 1 slice of bread. On the other half, spread pepper jelly.
2.
Lay out both Cheeses on bread, layer with Tomatoes and close Sandwich.
3.
Melt Butter in Frying pan over medium heat. Place sandwich in pot once butter is completely melted.
4. 5.
Cook on first side for about 5- 6 mins (until golden brown)
6.
Using a spatula, flip sandwich over and cook for another 5 mins until cheese is completely melted and it is golden brown.
Bread Pudding Recipe courtesy of
Chef Rebecca Karram
ingredients 1 Loaf Bread 6 Eggs 1 cup Serge heavy cream 2 & 1/2 cups Milk 1 tbsp Vanilla
1/2 cup Sugar 1 tsp Cinnamon Nutmeg Salt 1 or 2 Ripe Banana
directions 1. 2. 3. 4. 5. 6.
Pre-heat oven to 350 degrees. Cut bread into chunks and lay into baking dish In a mixing bowl combine eggs, milk, cream, vanilla, sugar, cinnamon, nutmeg and salt and whisk to combine. Pour custard over bread. Slice bananas and spread all over. Bake for 35-45 minutes until golden.
Rum Sauce
Recipe courtesy of
Chef Rebecca Karram
ingredients 1/2 cup Brown Sugar 2/3 cup Cream 1/2 tsp Cinnamon 4 oz Butter Appleton Rum
directions 1. 2. 3.
In a small saucepan, add both sugars, cream, butter and cinnamon. Simmer and continuously whisk for about 10 minutes. Remove from heat and splash in some rum.
Smoked Marlin Eggs Benedict
Recipe courtesy of
Chef Oji Jaja
ingredients 4 oz Smoked Marlin 4 Bammy Wafers 4 Whole Eggs 2 tbsp Vinegar 4 cups Water Salt to taste
directions 1.
In a saucepot add water, vinegar and salt. When water becomes a gentle rolling boil crack eggs and slide into water and cook until desired.
2.
Soak bammy wafers in seasoned water for 2 mins remove and add to heated skillet with oil and cook for 3 mins.
3.
Assemble dish by putting poached egg on top of bammy wafers then top with hollandaise torch and enjoy.
Scotch Bonnet Hollandaise Recipe courtesy of
ingredients 3 Egg Yolks 1/2 lb Unsalted Butter 2 tbsp White Balsamic Vinegar Salt to taste 1 tbsp chopped Scotch Bonnet
Chef Oji Jaja
directions 1. 2. 3. 4.
Clarify ½ lb of butter over low heat Separate 3 egg yolk When butter is at room temperature, slowly stream into egg yolk while whisking until emulsified. Finish with vinegar and pepper.
Shrimp and Avocado Toast Recipe courtesy of
Chef Oji Jaja
ingredients 6 Butterflied Shrimp 1 Ripe Avocado 6 Slices of Roasted Breadfruit 1 pk Micro Greens 1 tbsp Lemon Juice 2 tbsp Feta Cheese 1 cup Coconut Oil Salt to taste
directions 1. 2.
3.
Heat oiled skillet then add breadfruit and allow to brown on both sides, remove and place on paper towel. Season shrimp with cayenne and salt and add to heated skillet and sear on both sides for 2mins Assemble toast by place fried breadfruit on plate then putting sliced avocado followed by shrimp and finish with feta, micro greens and drizzled with lemon juice.
Butterfly Pea Flower Bellini
ingredients 2 oz Butterfly Pea Flower 4 oz Granulated sugar 1cup Water 2 tsp Ginger Puree Prosecco to top off
Recipe courtesy of
Chef Oji Jaja
directions 1.
Dissolve sugar in water over low flame, when sugar is dissolved add pea flower along with ginger and allow to infuse.
2.
In a chilled champagne flute add Pea flower and ginger simple syrup top with prosecco and enjoy.
g n i k o Co live with ne Walker Barrett
Chef Simo
Shrimp cooked in Banana Leaves and Foil
ingredients 1lb large Shrimp 2 pieces Banana leaves 2 pieces Foil Marinade 2 tbsp Olive Oil 1/2 cup Coconut Jelly Meat 2 tbsp Fish Seasoning 1 tbsp Grated Fresh Turmeric 2 Cloves Garlic (minced) 2 Stalks Scallion (chopped) 1 tbsp Thyme Leaves 1 tbsp Scotch Bonnet Pepper
Vegetables 6 Okras (chopped) 1 small Sweet Potato (sliced) 1 small Irish Potato (sliced) 1 onion (chopped) 1 large Tomato (sliced) 1/2 cup Water 2 tbsp Butter Salt to taste Sauce 1 cup Coconut Milk 1 tsp Flour 1 pinch Salt
Recipe courtesy of
Chef Simone Walker Barrett
directions
1. 2.
3. 4. 5. 6. 7. 8.
Place the ingredients for the marinade in a bowl. Stir to combine and reserve 1 tbsp marinade for coconut sauce. Place the shrimp in a bowl add marinade, stir to coat shrimp evenly. Place banana leaf over foil. Add three slices of each potato on each banana leaf. Add eight shrimp each. Fold the banana leaf over to cover the shrimp then secure with foil. Place the foil pouch on a baking tray, cook for 15 minutes in a 375F preheated oven. Add the flour to coconut milk. Stir to combine. SautĂŠ the reserved marinade in 1 tbsp butter. Add coconut milk, simmer for five minutes until thicken. Place the vegetables in a pot with water and butter, coat for five minutes. Remove shrimp from oven, cut the foil package open with a scissor. Serve with coconut sauce and cooked vegetables
g n i k Coo live with dre & Emprezz
chef An
tbsp
ingredients
Escovitch Snapper Recipe courtesy of
Chef Andre and Emprezz
Vegetable oil (for deep-frying) 1 Whole Snapper 1 tbsp Salt 2 tbsp Ground Black Pepper 2 to 3 tsp Extra-Virgin Olive Oil Escovitch Dressing 1 cup White vinegar 1 tbsp Sugar 6 to 8 Pimento Seeds Sea Salt 1 oz. Carrot (shaved) 1 oz. Onion (sliced) 4 to 5 Scotch Bonnet peppers (chopped) 1 Sprig Fresh Thyme
directions 1. 2. 3. 4.
1.
Heat the oil in a skillet to 350 degrees F. Score the fish on both sides with a knife. Sprinkle inside and out with the salt and pepper. Fry the fish until the skin, or batter, is crispy, 10 to 12 minutes. Serve with Escovitch Dressing. Escovitch Dressing Combine the vinegar and 3 cups water in a saucepan. Add the sugar, pimento seeds and 1 tablespoon salt. Bring to a boil and cook for 5 minutes. Add the carrots, onions, peppers and thyme. Remove the pan from the heat and let the vegetables cook slightly in the hot liquid (they should still be firm).