Carribean Christmas DInner (9) Collection
tubal cain
Callaloo Soup
Roasted Fig Salad with Warm Walnut Gorgonzola Dressing
Saltfish Fritters
Jerk Turkey
Rice and Peas
Roast Sweet Potatoes
Mango Chutney
Tropical Fruit with Rum and Lime
Rum Cake
Starters
Callaloo Soup
This is packed full of vitamins and iron but is delicious too. Serve
small portions as a starter.
2 chicken stock cubes
4 cloves of garlic
1 onion
scotch bonnet pepper
2 Tbsp of butter or margarine
1/2 lb spinach leaves
water
Finely chop the onion and garlic. Drain and chop the washed spinach leaves.
Melt butter and fry the garlic and onion until soft and golden. Add two cups of
water and heat for 2 minutes. Add the spinach leaves, chicken stock, and the
finely sliced chilli to the saucepan and bring to the boil. Then add more water
(about 15 cups or so), lower the heat and simmer covered for about 30 minutes.
Serve piping hot with bread rolls.
Roasted Fig Salad with Warm Walnut Gorgonzola Dressing
16 dried figs, each cut into 3 pieces
8 oz Gorgonzola cheese
6 oz whole walnuts
4 oz olive oil
2 oz balsamic vinegar
1 oz dry white wine
6 bunches mixed baby greens
1/2 head radicchio
2 heads Belgian endive
Salad leaves
Mix first 5 ingredients and spread in shallow baking pan.
Roast in 400 degree oven for 6 minutes.
Remove tray from oven and deglaze the pan with wine.
Assemble lettuce on plates and divide figs and dressing among them
evenly.
Saltfish Fritters
1/4 lb. salted codfish
1/4 lb. flour
1 medium sized onion
2 medium sized tomatoes
1 small clove of garlic
1/2 tsp paprika
2 spring onions
1/4 teaspoon black pepper
Soak codfish in water overnight to remove excess salt.
Use a sharp knife to shred the fish and then set aside.
Chop and combine onions, garlic, spring onion, black pepper and
tomatoes.
Fry the onion, garlic and spring onion.
Place the codfish in a mixing bowl and add flour and cold water to
make a thin batter.
Add the fried seasoning and the paprika.
Spoon the batter in the an oil heated frying pan or deep fat fryer.
Fry until golden brown and crisp on both sides.
Drain on paper towels and keep in a dish in a warm oven until ready to
serve.
Main Courses
Jerk Turkey
Jerk seasoning hails from Jamaica and is extremely popular all over
the Caribbean. It is an aromatic paste made with onions, chillies,
allspice, garlic, thyme and black pepper. I particularly like this
version with turkey as it really does pack a flavourful punch. Try
with chicken fillets and pork chops too.
Tip: Scotch bonnet chillies are incredibly hot and must be treated
with extreme caution. Use rubber gloves when handling them and make
sure you remove every last seed. Wash hands thoroughly immediately
after handling them.
Note: You will need to marinate this dish the day before so allow for
this in your plan.
12 lb. turkey
5 cups finely chopped spring onion
5 scotch bonnet chillies, deseeded and very finely chopped
1/2 cup soy sauce
1/4 cup fresh lime, juice
3 Tbsp ground allspice
2 Tbsp English dry mustard
6 bay leaves, centre veins discarded and then crumbled
6 garlic cloves, finely chopped plus one head of garlic
1 Tbsp salt
1 Tbsp soft brown sugar
1 bunch fresh thyme leaves
2 teaspoons cinnamon
2 Tbsp vegetable oil, plus more for brushing
1 packet of butter at room temperature
Coarse salt and freshly milled black pepper
Place the spring onion, chillies, soy sauce, lime juice, allspice,
mustard, bay leaves, garlic, salt, brown sugar, thyme, cinnamon, and
the vegetable oil in a food processor and blitz until it forms a
smooth paste.
Loosen some of the skin on the turkey breast and work the butter into
the space spreading it out evenly, this will help prevent the turkey
from drying out.
Place a large knob of butter in the cavity of the turkey along with
half a lime and a head of garlic, halved.
Place the turkey in a large roasting pan and pour the marinade over
the turkey, covering it well and rubbing it in making sure the whole
bird is covered.
Cover the turkey with cling film and leave to marinade in the fridge
overnight.
The next day, remove the turkey from the fridge and remove any excess
marinade as it will burn during cooking.
Preheat oven to 350 degrees F.
Season with salt and pepper, brush with oil and dot with butter.
Allow turkey to reach room temperature.
Tie legs together with string.
Turn oven down to 325 degrees F.
Put turkey in the oven and roast for about 2 1/2 to 3 hours.
Let turkey rest for at least 20 minutes before carving.
Optional: drape slices of streaky bacon on the breast half an hour
before the end of cooking time.
Rice and Peas
1 1/2 cups dried red kidney beans soaked overnight
2 cups long-grain white rice
1/2 cup unsweetened coconut milk
2 spring onions, chopped
2 cloves of garlic, crushed
1 teaspoon thyme
salt, black, and hot pepper to taste
Boil the beans, garlic and salt until the beans are tender.
Save three cups of the cooking liquor.
Place the beans and the three cups of cooking liquor into a saucepan
along with the remaining ingredients and heat up.
When it comes to a boil, add in the rice.
Let it boil for 20 minutes and simmer when all the water has
evaporated
Roast Sweet Potatoes
Sweet potatoes are truly delicious and well worth a try. If you are
reluctant to give up your roast tatties (and who would blame you?) try
a mix of both.
2 lb. sweet potato, peeled, cut into chunks
10 small shallots, peeled
Couple of sprigs of thyme
2 cloves of garlic, crushed
1/4 cup butter
3 Tbsp honey
1 tsp fresh lime juice
1 tsp allspice
Coarse salt and freshly milled black pepper
Preheat oven to its highest setting.
Arrange sweet potatoes and shallots on a roasting tray and place the
thyme all around and between them.
Heat garlic, butter, honey, allspice and lime juice in small saucepan
on medium heat until the butter melts.
Pour butter mixture over sweet potato mixture and toss to coat.
Season generously with salt and pepper.
Roast sweet potatoes until tender, about 40-45 minutes.
Mango Chutney
4 cups diced under ripe/ green mangoes
1 cup raisins
1 cup dates, chopped
4 oz ginger, chopped
1 tsp mustard seeds
4 cups sugar
2 oz salt
2 cloves garlic, crushed
2 red chillies, finely chopped
4 cups red wine vinegar
1/2 lb onions, chopped
Add fruit and peppers to vinegar and allow to steep until the next day.
Add sugar, ginger, garlic, onions and other ingredients to the mangoes.
Boil all ingredients together gently until chutney is thick and brown.
Dessert
Tropical Fruit with Rum and Lime
1/4 cup water
2 Tbsp sugar
2 Tbsp dark rum
1/4 tsp grenadine syrup
1 ripe mango, peeled, pitted, sliced
1 ripe banana, peeled, thinly sliced on diagonal
1 papaya, peeled, thinly sliced
2 lime wedges
Bring water and sugar to simmer in heavy small saucepan over medium
heat, stirring until sugar dissolves and simmer syrup 1 minute.
Remove from heat, mix in rum and grenadine.
Cover syrup and refrigerate until chilled.
Arrange mango and banana slices on 2 plates, dividing equally.
Spoon syrup over fruit.
Squeeze 1 lime wedge over each and serve.
Rum Cake
1 lb. butter
4 cups flour (sifted 4 times)
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup dark sugar
3 Tbsp. browning
1 1/2 cup white sugar
1/2 cup Jamaican white rum
2 cups port wine
8 eggs
1 Tbsp. vanilla
1/2 tsp. grated nutmeg
1/2 cup cherry diced
1/4 tsp. ground cloves
1 tsp. rose water
1/2 cup raisins
1 tsp. almond essence
2 ozs. dried papaya (chopped)
1/2 cup chopped dates
Place chopped fruits, raisins, cherries, dates in a saucepan and cover
with port wine.
Heat over stove until raisins are slightly puffed.
Allow to cool and stand in a refrigerator for at least a day.
Drain wine from fruits. Combine with rum to make 1/2 cup.
Preheat oven to 350 degrees.
Cream the butter and both sugars add eggs, nutmeg, vanilla and cloves.
Mix together with flour, salt, baking powder and baking soda.
Add browning, then rum and wine.
Add in prepared fruits, almond essence and rose water.
Line bottom of baking tins with greaseproof paper.
Use butter to grease paper and inside of tins.
Then lightly dust with flour.
Place cake mixture into prepared baking tins.
Bake at 325 to 350 degrees until a pick inserted comes out clean.
Let cool in pan for about 10 minutes, then cool on wire rack.
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