COOKBOOK lifestyle ISSUE 5 �

CookBooklifestyle M A G A Z I N E

New Grace CEO says, ‘Merry Christmas’

AFRICANCARIBBEAN

SUPERFOODSIT’S A

KISKADEE ‘WRAP’

KWANZAA RECIPES

AFRICAN-CARIBBEAN RECIPES • TRAVEL • TONY WRIGHT’S ISLAND DESSERTS • RESTAURANTS & DRINKS

COOKBOOK lifestyle ISSUE 5�

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

IngredientsRecommended 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 tea-spoon 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

MethodWash 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, pep-pers, 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 deli-cious!

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.

EnjoyHappy holidays and a prosperous New Year

Jacqueline Asafu-AdjayeCookbook Editor

Welcome to The Voice Christmas and New Year Cookbook 2012

COOKBOOK lifestyle ISSUE 5 �

COOKBOOK lifestyle ISSUE 5�

Christmas lunch

GINGERED SWEET POTATO MUFFINSIngredients:1 ½ cups all purpose Flour1/12 tbs baking powder½ tsp salt¾ cup butter4 eggs, beaten1tsp freshly grated ginger¼ cup brown sugar½ cup granulated sugar1 ½ cup milk1tsp vanilla1lb 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 asideCream 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.

HOMINY PORRIDGE500grams homeny corn stripped with out the eyePinch Ground cinnamonDash Vanilla essenceDash Almond essence2 oz Corn flour1/3 of a tin Nestle milk2 pint WaterKnob of butter (optional)

MethodIn a pressure cooker boil the corn for around 60 minutes until softAdd the cinnamon vanilla nutmeg and al-mond essence. Sweeten with the condensed milk dissolve the corn flour in a little cold water and add gradually to the porridge to thickenYou can at this stage add a knob of butter to give the porridge a richer taste

Christmas Caribbean breakfast

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, Imani-faith, 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 LUNCHSpicy TurkeySeason 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 cook-ing 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

StuffingIngredients1 oz butter2 medium onion peeled and finely diced8 oz white and fresh bread crumbs4 table spoon of chopped lemon thymeSalt and pepperFinely grated rind of 2 lemons1 egg beaten

MethodTo 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 vegetablesUsing carrots chow chow and button sproutsPeel 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 potatoesPeel potatoes and part cook in salted boiling water for 10-15 minutes.Drain and brush with oil season with little more salt and roast.

GravyMake 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 pleasureDessertChocolate and Blue Mountain coffee mousse Ingredients30g brown sugar30g cocoa powder2.5 tablespoon corn flour2 large organic eggs1 pint skimmed milk4 table spoon Blue Mountain coffee liqueur0.5 teaspoon vanilla essence3 oz organic dark chocolate chopped1 pint double cream whippedFew coffee beans to decorate

MethodHeat the milk but do not boilCombine the sugar corn flour and eggs and whish thoroughly.Gradually add the milk to the mixture stirring constantlyAdd 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 straw-berries, blackberries and blueberriesServes 6 or just 1 if you are feeling particularly naughty

Christmas Caribbean breakfast

COOKBOOK lifestyle ISSUE 5�

DRINKS FOR CHRISTMASWray & Nephew adds a unique rum character to drinks and is the essential ingredient in authentic Jamaican rum punch, as well as the secret ingre-dient in many rum-based signature drinks.

ZOMBIE

GlassHurricane

Ingredients20mml Wray & Nephew20ml Appleton V/X20ml Appleton White15ml Orange Curacao15ml Apricot Brandy35ml Fresh lime juice100ml Fresh Orange Juice100ml pineapple Juice15ml grenadine syrup

MethodAdd all ingredients to a shaker filled with ice, shake sharply and strain into a glass with ice.

GarnishPineapple wedge.

ROOTS & CULTUREGlass Highball

Ingredients50ml Wray & Nephew Rum4 Raspberries3 Strawberries5 Blueberries½ Lime2 heaped bar spoons of brown sugar

MethodMuddle ingredients – fruit and sugar. Build with crushed ice.

GarnishMixed Berries

JAMAICAN RUM PUNCHGlassHighball

Ingredients25ml Wray & Nephew Rum50ml Orange Juice50ml Pineapple Juice25ml Grenadine/Strawberry syrup½ Lime2 heaped bar spoons of brown sugar

MethodMix ingredients over ice in shaker.Pour in glass and top with grenadine/syrup.

GarnishLemon wedge and mint

Cold CureGlassCocktail

Ingredients25ml Wray & Nephew Rum75ml HoneyJuice of 1 fresh lime

MethodMix honey in hot water until fully dissolved. Add Wray & Nephew and lime.Add cubed ice and shakeStrain into a chilled glass.

GARNISHTWIST OF LIMEFrozen Passion Fruit Daiquiri

GlassHurricane

Ingredients35ml Wray & Nephew 25ml fresh lime juice4 bar spoons sugar syrup35ml passion fruit puree or any other strong flavoured purees – mango, etc.

MethodAdd all ingredients to a blender.Add a scoop of crushed ice, blend and serve.

Coconut drink

Blue mountain coffee growing wild

COOKBOOK lifestyle ISSUE 5 �

IRISH MOSSIngredients:250g Dry Irish Moss4tbs linseed oil½ tin Nestle milk or 10 ounce brown sugarA dash of vanilla4 pints water

Method:Boil the Irish Moss, linseed oil in the water for about 30 minutes, sweetened with nestle milk or brown sugar add vanillaCool and strain

GINGER AND CARROT JUICEIngredients:1pound carrot4ounce fresh gingerJuice and zest of 2 lemon3 pints water10 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 refrigerateReady to drink

Coconut drink

COCONUT DRINKIngredients:1 organic large banana½ a coconut and all its water½ half a lime1 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 consist-ency and taste.

Blue mountain coffee growing wild

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.

25 minutes

30-40 minutes

Serves 4

2 onions, roughly chopped2 tbsp olive oil2 sweet potatoes, peeled and cubed250g cooked black eye beans3 celery sticks plus leaves, chopped1 carrot, peeled and finely chopped2 sprigs of fresh thyme leaves3 bay leaves250g of tinned chopped tomatoes500ml vegetable stock, from concentrate250ml half fat coconut milk2 tbsp Encona West Indian Original Hot Pepper Sauce

1 In a large saucepan, fry the onion, carrot, celery and thyme for 3-4 minutes over a medium heat until they begin to soften.

2 Add the sweet potato, tinned tomatoes, half fat coconut milk, vegetable stock and bay leaves. Bring to a steady simmer and cook for 20 minutes, stirring occasionally.3 After 20 minutes, add the black eye beans and season the soup with the Encona West Indian Original Hot Pepper. Continue cooking for a further 10 minutes and then serve. Enjoy!

A wholesome and comforting, hot and spicy soup. Deliciously creamy with a fresh, zingy flavour for a true taste of the tropics.

30 minutes, plus marinating time

30 minutes

Serves 4

4 chicken thighs

4 chicken drumsticks

140ml of Grace Jerk BBQ Sauce

1 tbsp parsley

200g long grain rice, soaked in

water for 10 minutes and drained

1 onion, finely chopped

400ml coconut milk

300ml chicken stock

1 tin of kidney beans,

rinsed and drained

3 bay leaves

1 lemon grass stalk,

root slightly crushed

1 tbsp chopped parsley

1Wash and dry the chicken pieces,

then make 3-4 slashes across the

top of the chicken about 1cm deep.

Place the chicken into a bowl pour

over the Grace Jerk BBQ Sauce,

chopped parsley and mix well.

Ideally leave the chicken overnight

in the fridge covered with cling film

or for a minimum 2 hours.

2Cook the chicken over a medium

heated barbecue for 25-30 minutes

tuning every so often and brushing

with any left over marinade.

3 Meanwhile, to make the rice add the

onion, coconut milk, chicken stock,

bay leaves and lemon grass to a

medium saucepan and bring to

a simmer. Now add the rice and

simmer for 15 minutes stirring every

so often so it does not stick to the

bottom of the pan.

4 After 15 minutes add the kidney

beans, parsley and season with

salt and pepper, when the rice has

softened transfer to a serving bowl

and serve with the Jerk chicken.

Serves 4

Half of a 397g can Grace Saltfish,

drained and flaked

5 tbsp of a 540ml can Dunn’s River

or Grace Ackee, drained

1 tbsp olive oil

Half a red pepper, finely diced

Half a green pepper, finely diced

2 spring onions, finely sliced

1 large tomato, de-seeded

and finely diced

2 tsp freshly chopped thyme

(or a large pinch of dried)

1 tsp Encona Hot Pepper Sauce

Vegetable oil for frying

400g (14oz) self-raising flour

A pinch of caster sugar

A pinch of salt

Cold water

Serve with Encona Sweet

Mango Chilli Dip

1 Heat the olive oil in a frying pan

and gently cook the red and green

peppers, onions, thyme and diced

tomato for 2-3 minutes or until

softened but not coloured.

2 Stir in the Grace Saltfish, cook

for a further minute then add the

Dunn’s River or Grace Ackee.

Stir in the Encona Hot Pepper

Sauce. Allow the mixture to cool.

1 Sift the flour into a large bowl with the

sugar and salt. Adding a tablespoon

of cold water at a time, work the flour

and water together with your fingertips

to form smooth pliable dough. It does

not want to be sticky or too dry.

2 Divide the dough into 10-12 equal

pieces and roll each out to a circle

9cm diameter. Place a teaspoonful

of the Dunn’s River or Grace Ackee

and Saltfish mixture in the centre,

then gather up the pastry edges to

enclose the filling. Crimp the pastry

edges together to seal and form

small dumplings.

3 Using a heavy based deep saucepan,

large wok or a deep frying pan, heat

enough oil to just cover the dumplings

– but do not fill the saucepan more

than a third full with oil. The best way

for testing when the oil is hot enough

is to throw a small cube of bread into

it and if it turns golden brown in

60 seconds, the oil is ready to fry in.

4 Cook the dumplings a few at a time

for 4-5 minutes or until golden brown.

Turn them as they cook to brown

them evenly and do not allow the oil

to get too hot otherwise the pastry

will brown too quickly on the outside

and not cook all the way through.

Using a long slotted spoon, drain

and transfer the cooked dumplings

onto an absorbent kitchen towel.

Cook the remaining batch.

5 Delicious served with Encona

Sweet Mango Chilli Dip.

Serves 4

200g peeled cooked prawns,roughly choppedHalf a red pepper, finely dicedHalf a green pepper, finely diced3-4 spring onions, finely sliced2-3 tbsp Encona Sweet Chilli Dip

1 Simply mix all the ingredients together. Cover and chill until required.

2 Enjoy spooned onto small savoury crackers or crusty bread. Delicious too as a filling for tortilla wraps and pitta breads.

Great for topping, dipping or dunking – these spicy prawns are so versatile from party food to picnics.

Feeling fruity? Mix in some diced melon, mango or pineapple – a great contrast and cooling too!