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Courtesy of Grace FoodsSponsors of the WorldFoods Caribbean Cuisine Tour 2010

Tuesday, 9th March 2010Jamaican High Commission

1-2 Prince Consort Road,London SW7 2BZ

Programme

2 Tastes of the Caribbean

Welcome

3Tastes of the Caribbean

Event Programme


Special Recipes by Chef Gary Tomlin

Ingredients:1 tin of Grace Mackerel1 sheet of puff pastry1 medium onion2 cloves of garlicGround pimentoA pinch of Salt and PepperA splash of Encona Hot Pepper SauceA little Dunn’s River Coconut CreamA drop of lemon juice

Puffy Mackerel

Method:• Apartfromthepastry,placealloftheingredientsina blender and blend until you get a sticky texture. • Pourinthecoconutcreamtogettherightconsistency.• Onceblended,addseasoningtoyourtaste.• Dustyourworksurfacewithflourbeforerollingoutthe pastry. • Cutyourpastryintothesizeofasliceof breadoranyshapeorsizethatyoulikeandrollthinly.

Put half a spoon to a spoonful of the • mackerelfillingontothepastry,andspreadacross one third of the sheet.

Thenfromtheedge,rollin,likeaSwisslog,untilyou’ve • completelywrappedthepastry.• Placeoverbakingpaperandbakefor5minutes,ona mediumheatuntilgoldenbrown.• Idealasastarter,servewithanEncona Sauce of your choice. Serves 4-6


Appeared alongside Michelin starred Gordon Ramsay on ITV’s, “Hells Kitchen“www.munchcaribbean.com

Method:• Makeupasaladwiththelettuce,cucumber, tomatoandfinelychoppedonion• Seasonwithsalt,pepper,lemonandadrop of Encona Hot Pepper Sauce. • Shredorgratethesausage• Lightlyspreadthecrackerswiththecream cheese. • Spoonsomesaladontothecrackersand sprinklewiththeshreddedsausage.This dish is ideal as a starter and can also be preparedwithGracePilchardsinsteadoftheGraceViennaSausages;simplyflakethefishand layer on top of the salad.Serves 4-6

Ingredients:2 tins of spicy Grace Vienna Sausages1 medium cucumberHalf a medium head of lettuce1 deseeded tomato A handful of chopped spring onionsA pinch of salt and pepperA drop of lemon juiceA little Encona Hot Pepper SauceExcelsior Jamaican Water CrackersCream cheese to spread

Spicy Sausage Salad



Ackee & Callaloo DumplingsIngredients:1 Tin of Dunn’s River or Grace Ackee1 Tin of Dunn’s River CallalooHalf a tin of Dunn’s River Coconut milk1 medium onion2 spring onions3 cloves of garlic1 small bit of ginger2 tablespoons of chopped thymeHalf of a small scotch bonnet pepperHalfasweetredpepper10 pimento seeds crushedApinchofsalt,blackpepperandDunn’s River All Purpose seasoning400g(14oz)self-raisingflourA pinch of caster sugarA pinch of saltColdwater



Method:Finely chop all the ingredients.•Heat some oil in a frying pan and fry all the herbs and •

spicesforatleast5minutesoruntilsoftenedPour in the Dunn’s River Coconut Milk and cook for •

10 minutes.Whilestirring,addtheDunn’sRiverCallalooand•

Dunn’s River or Grace Ackee. Place the lid on the pot and leave to gently simmer for •

10 minutes.Allowthemixturetocool•Sifttheflourintoalargebowlwiththesugarandsalt.•Addingatablespoonofcoldwateratatime,worktheflour•

andwatertogetherwithyourfingertipstoformsmooth pliabledough.Itdoesnotwanttobestickyortoodry.

Divide the dough into 10-12 equal pieces and roll each out • to a circle 9cm diameter. Place a teaspoonful of the Ackee andCallaloomixtureinthecentre,thengatherupthepastry edgestoenclosethefilling.Crimpthepastryedgestogether to seal and form small dumplings.

Usingaheavybaseddeepsaucepan,largewokordeep• fryingpan,heatenoughoiltojustcoverthedumplings.

Cookthedumplingsafewatatimefor4-5minutesoruntil• goldenbrown.Turnthemastheycooktobrownthem evenly.Usingalongslottedspoon,drainandtransferthe cookeddumplingsontoabsorbentkitchentowel.Cookthe remaining batch.

ServedwithEncona’sSweetMangodip.•


Method:Inabigbowl,pourtheGraceMighty•

Malt and Dunn’s River Nurishment then addtheNutmeg,VanillaandCinnamon.

SlowlystirwhileaddingintheGrace• Condensed Milk.

Chill•Pour into cocktail glasses and serve. •Serves 4 •

Ingredients:2 bottles of Grace Mighty Malt½ a can of Dunn’s River Vanilla Nurishment½ a can of Grace Condensed Milk1 teaspoon of nutmeg1 teaspoon of cinnamon2 teaspoons of vanilla

Mighty Milk Cocktail




Method:Dustyourworksurfacewithflour•

and roll the pastry out. Then lightly apply the Grace guava •

jelly until the pastry is covered. Sprinklewithnutmegand•

cinnamon and then roll the pastry into a log.

Cut into diagonal slices and place• on a baking tray.

Remembertolinethetraywith• bakingpaperfirst.

Cookfor5to10minutesuntil• goldenbrown.

Take out of the oven and leave to• cooldown.

Add the vanilla to the maple syrup • andlightlyglazethepuff.

Justbeforeservingsprinklewith• icing sugar.

Servedwithcustard,ice-creamor• fruits.

Ingredients2 sheets of puff pastryGrace guava jellyNutmeg,vanillaandcinnamonIcingsugartodustMaplesyruptoglaze

Good Puffs


Caribbean Traditional Fried Fish Goujons with Mango mayo dip

Method:

Ingredients:2-3filletoffish2tbsGraceCaribbeangreenseasoning(optional)2tsp black pepper1tsp Grace Caribbean Traditional Fish SeasoningJuice of 1 lime4tbsflour2tbs Grace Caribbean Traditional Ginger Garlic Grace Pimento SeasoningOilforfrying

Cutfilletsinto6-8cmstrips•Washandseasonwithremainderofingredients•Marinate for 20 mins•Heat 3-4 tbs of oil in a frying pan •CoatfishinseasonedFlour,dustoffexcess•Fry until Golden.•

Serves 4-6

For the Dipping Sauce:1bottleEnconaSweetmangoSauce2-3 tbs mayonnaisefresh lime juice1tbs chopped coriander

Combine all ingredients and serve 4-6

Special Recipes by Chef Hasan De Four


Saltfish Fritters

Has starred alongside Gary Rhodes on Good Food TV - Rhodes across the Caribbeanwww.hasandefour.com

Method:Soakfishfor1hrincoldwaterOR•Coverandbringtoboilinwater.Drainwater.•Shredsaltfishintofinepiecesandcombine•

all other ingredientsMixwithwatertoformbatter.•Allowtorestfor20-30mins•Frying•Thesecanbedeepfriedorshallowfried•Heat oil •Drop spoonful of batter into oil and fry until •

goldenDrain on kitchen Roll•ServewithMangoDip(above)•or any of Encona Taste Explorers •

Sauces Serves 4-6

Ingredients100gbonelesssaltfish300gselfraisingflour2tspbakingpowder1/2 red pepper diced3 spring onion chopped2-3 tsp Encona Hot Pepper Sauce2 tsp Grace Caribbean traditional Ginger garlic Grace pimento seasoning1tsp turmeric100mlwaterOilforfrying


Ingredients:1 tin Grace Calalloo 3 spring onion 2tsp Caribbean tradition seasoning 2tsp black pepper 2tspEnconaWestIndianOriginalHotPepperSauce2tspCaribbeanTraditionalCurryPowder2 tsp Ginger Garlic Pimento Seasoning 150gGramFlour(selfraisingFlourcanbeusedalso)2tspBakingpowder500mlOilforfrying

Callaloo Fritters With Cucumber Salsa


Method:Drain Callaloo •Combineallotheringredientsinamixingbowl•Allowtorestfor20-30mins•Heat oil in pan drop heaped teaspoon of batter in oil •Fry until Golden •

Cucumber salsa1 large cucumber •1 lime •1 tsp salt •1 tsp black pepper •1-2 tsp Encona Barbados Creole Pepper sauce •1-2 tsp chopped coriander •Cut cucumber in half and remove seeds •Grate cucumber on the large side of the grater •Add the juice of lime and other remaining •

ingredientsandmixwellServewithfritters.AchoiceofEnconaTaste•

Explorer Sauces can also be used to accompany the frittersServes 4-6


Caribbean 3 Bean salad with Herb Vinaigrette and Grace mild Plantain Chips


Ingredients:2 Tin Grace Peas and Beans (Drained and rinsed)1tinsweetcorn(Drainedandrinsed)2tsp Grace dry thyme1tspCaribbeanTraditionalGarlicpowder2 spring onionHerb Vinaigrette2tbs chopped parsley1tbs chopped corianderzestof1limejuiceoftwolime50-75mlofgoodoliveoil2tsp honey1tspAmericanmustard(optional)salt/pepper

Method:Oncepeasandbeanshavebeendrainedand•

rinsedCombinealingredientsinabowl•Whisk together ingredients for Herb Vinaigrette•Seasonwithsaltandpepper•

Serves 4-6

Serving:CombineVinagretewithPeasandBeansMixtureandServewithGraceMildPlantainChips


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 •Grace Tropical Rhythms 1 bottle •

fruit punch375ml.whiteoverproofRum(or•

otherwhiterum,increasedtotaste forstrength)250ml.vodka1/2cup whitesugar2tsp.bitters

orange and lime slices for Garnish•

Method: Mix all ingredients together and •

place in refrigerator to cool.ServeColdgarnishedwith•

pineapple,OrangeorLimeslices poured over ice cubes.

Serves4to8dependingonsizeof• glasses.

Grace Tropical Rhythms Rum Punch



Grace Pine&Ginger Rum Punch


Ingredients:12 cans ginger beer•6 bottles Grace Tropical (Rhythms •Pine’sGinger)

1 bottle Caribbean Rum•2 tsp grated Nutmeg•

Method: Mix all ingredients together in a •largebowl.ServewithcrashIce& fresh pineapples

Serves 30+•

WorldFoods, MarCom House 29 Beaufort Court, Admirals Way, London E14 9XL

Tel: 0207 760 7611 Fax: 0207 760 7612Email: [email protected] Web: www.worldfoods.uk.com

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