All posts tagged Recipe

Bring some sunshine into your cooking with some authentic family recipes from the nation’s favourite Jamaican celebrities, brought to you by Red Stripe, Jamaica’s No 1 lager beer who donated to a charity of their choice for each recipe received. Continuing the series we have Linford Christie who may be best known for his Gold medals and success on the athletics track, but he certainly does not sprint around the kitchen. Try his delicious ackee and saltfish recipe, a well-loved family recipe which I’m sure he is cooking again, now he is out of the jungle!

Linford Christie (Olympic Gold Medal winner) – Ackee and Salt Fish
Ingredients
1 x tin of Ackee
1 x teaspoon chicken stock powder
1 x onion roughly chopped
2 x fresh tomatoes
½ teaspoon Black Pepper
1 x knob of butter (optional)
1 x packet of salted cod fish.

If you like more spice you can add 1 Scotch bonnet (deseeded).

Method

● Fill a pan with cold fresh water add salted cod fish and boil.
● Pour off water then repeat 1-2 more times, depending on taste.
● Pour fresh cold water onto fish and leave for 5-10 minutes then drain.
● Flake fish into small fine flakes.

● In a frying pan place oil and sauté onion and tomatoes until onions are soft.
● Add chicken stock powder and salt fish flakes (cod fish), mix in water and add butter.
● Cook for around 2-3 minutes then add Ackee (place on top) and sprinkle with black pepper to season and simmer on low heat for 3-5 minutes, then serve.

I prefer to serve this with fried plantains and dumplings, either boiled or fried.

Bring some sunshine into your cooking with some authentic family recipes from the nation’s favourite Jamaican celebrities, brought to you by Red Stripe, Jamaica’s No 1 lager beer who donated to a charity of their choice for each recipe received. This evening we bring Olympic Gold medal winner Tessa Sanderson who provides us with her family favourite twist on a classic, whipping up something special with Jamaican favourite Salt Fish.

Tessa Sanderson (Olympic Gold Medal Winner) - Saltfish with a twist
You will need: Saltfish, spinach, 1 bunch spring onions, one onion,1pkt button mushrooms ,1 tin of coconut milk, 4desert spoons of olive oil,20z of butter, thyme, parsley, chives one whole garlic ,1 green and yellow pepper and black pepper.

Tools: dutch pot or wok , blender, wooden spoon, knife and dessert spoon

Blend together: onion, spring onion, garlic, parsley, chives, thyme and peppers, and in the mean time boil out your salt fish.

Chop up your spinach and mushrooms and put to one side you will add these at the end.

Put your pot on the fire to get hot then add 2desert spoons of olive oil 0z of butter then the blended mixture fry then add your salt fish and some black pepper keep stirring but don’t mash it up and try not to let it stick if sticking add a bit more olive oil.

Now add your spinach and mushrooms and stir for a few minutes.
It is now time to add your coconut cream,2 dessert spoons of olive oil 10z of butter and black pepper stir and then simmer give it a good five min on low heat.

Your dish is now ready to serve.

You can serve it with what you want, either boiled dumplings, or fried plantain with deep fried cassava

Bring some sunshine into your cooking with some authentic family recipes from the nation’s favourite Jamaican celebrities, brought to you by Red Stripe, Jamaica’s No 1 lager beer who donated to a charity of their choice for each recipe received. This evening we feature Frank Bruno who shares a recipe that packs a punch into your tastebuds. If you can stand the heat, try his super spicy chicken curry dish served up with rice, peas and blended with coconut milk.

Frank Bruno – Chicken Curry Rice & Pies Recipe
RICE AND PEAS RECIPE

INGREDIENTS:
Serves: 4-5
1 medium sized can red kidney beans
1 can coconut milk
2 cups of rice
1 small onion, chopped
1 clove garlic, chopped
1/4 teaspoon dried thyme
1 table spoon oil
1 scotch bonnet pepper (whole, do not chop up)
water
Drain the liquid from the can of beans into a measuring cup and add the can of coconut milk and enough water to make four cups of liquid. Place liquids in a pot with beans, onions, garlic, thyme and oil, bring to a boil. Add rice and stir for a minute. Reduce heat to Medium-Low. Place scotch bonnet pepper on top of liquid and cover tightly for 30 minutes or until rice is cooked. Remove scotch bonnet pepper before serving.

CURRY CHICKEN RECIPE
INGREDIENTS:
Serves: 4
2 chicken breasts
1/4 cup oil
1 cups water
1 tomatoes, chopped
1 onions, chopped
2 tablespoons Jamaican Style curry powder
1/2 clove garlic, chopped
1 sprig thyme
2 slices hot pepper (optional)
Salt
Cut chicken breast into 1 1/2 inch cubes. Brown (fry) curry powder, onions, garlic, tomatoes, thyme and pepper in oil. Add chicken and brown (fry) for five minutes. Finally add water, lower heat, cover and simmer for 30 minutes.
Best served with white rice.
NOTE: This is a very spicy dish

Bring some sunshine into your cooking with some authentic family recipes from the nation’s favourite Jamaican celebrities, brought to you by Red Stripe, Jamaica’s No 1 lager beer who donated to a charity of their choice for each recipe received. Tonight we feature Levi Roots with Sunny Vegetable Patties

Levi Roots Sunny Vegetable Patties
(Extracted from Caribbean Food Made Easy with Levi Roots, published by Mitchell Beazley. Photography copyright Chris Terry)
Makes 6-8
1 yellow pepper, deseeded and cut into 1cm (1⁄2in) dice
150g (51⁄2oz) carrots, cut into 1cm (1⁄2in) dice
300g (101⁄2oz) butternut squash, peeled, deseeded and cut into 1cm (1⁄2in) dice
4 tbsp chopped fresh coriander leaves
4 spring onions, finely chopped
200g can sweetcorn, drained
100g (31⁄2oz) orange cheese (such as Double Gloucester), grated
2–4 tsp salt
1 x quantity Patty Pastry (see page 140)
1⁄2 egg, lightly beaten, to glaze

1. Preheat the oven to 200ºC/400ºF/gas mark 6.
2. Put the pepper, carrots and squash in a saucepan with a small amount of just-boiled water. Cover and cook for 4 minutes. Drain, put in a bowl and mix with all the other ingredients, except the pastry and beaten egg. Leave to cool completely.
3. Cut the pastry into 6 or 8 pieces, depending on whether you want larger or smaller patties. Roll the first piece out into a large circle, with the pastry about ½cm (¼in) thick. Put an eighth of the filling (or a sixth, if making 6 patties) on one side of the pastry, leaving about 1cm (½in) around the edge. Brush the edge with some of the egg glaze. Fold the other half of the pastry circle over the filled half and press the edges together to seal, using a fork to crimp the edges.
4. Brush the patties with the remaining beaten egg glaze, place on a baking sheet lined with greaseproof paper and cook in the oven for 25 minutes or until nice and golden on the outside as well as on the inside.

Bring some sunshine into your cooking with some authentic family recipes from the nation’s favourite Jamaican celebrities, brought to you by Red Stripe, Jamaica’s No 1 lager beer who donated to a charity of their choice for each recipe received. This evening we feature singer Beverly Knight who loves her mum’s carrot cutlet so much, that whenever she makes a roast at home she cooks it up, to remind her of happy times.

Beverly Knight My mother, Deloris Smith has made this wonderful veggie accompaniment at Christmas since she was a teenager. I love it so much that I make it whenever I make a roast at home! It always reminds me of happy times.

Carrot cutlets: Serves 6
0.5lb White rice
3 large carrot
1 onion finely chopped
Quarter pound fresh breadcrumbs
1clove pureed garlic
2 large eggs
Salt, finely ground black pepper
Half teaspoon dried parsley

Pre-heat oven, gas mark 4
Boil rice until v soft, sticky
Boil carrot, then mash
Finely chop your onion, add garlic
Bind all the ingredients together in a large mixing bowl, adding salt and pepper to taste.
Grease a deep medium side baking tray and add mixture, smoothing the top
Bake at gas mark 4 for 30 minutes
Remove and rest for five minutes then cut into squares and serve!