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Loop Christmas Cookbook
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Season’s Greetings,It’s that time of year again, when we say goodbye to the current year and usher in the New Year.
What better way to close out the year than with food, drinks and festivity. Welcome to Loop Jamaica’s Holiday Kitchen, where we will share with you hol-
iday recipes sure to turn heads at your holiday party. Make sure all your burners are working.
Take out your crock pot, saucepan, baking mits and all the rest and step into Loop’s Christmas Kitchen. Happy Holidays from Loop Jamaica.
What’s cooking in Loop’s Holiday Kitchen.
LOOP HOLIDAY SIDES Passionful potatoes Classic Jamaican Potato SaladGungo Peas and RiceVanclar’s Yam Salad
HOLIDAY MEATS Coconut-crusted Chicken Tropical Pork Chops with Mango SalsaGrilled Salmon with Spicy Sorrel sauceCurry Mutton
DRINK AND BE MERRY Hot Jamaican Hot ChocolateHot Buttered RumColdLoop Egg NogLoop’s Holiday PunchSorrel drinkLoop’ Dessert Oven Jamaican Crème BruleeCaramelized PlantainRum BrowniesPlantain Ginger Bread WomenBreadfruit CakeGavay’s Watty Glaze
INTERNATIONAL Roast turkeyCranberry Sauce Mulled Wine
Loop Holiday Sides The show stopper at the holiday table is usually the colourfully garnished, ham or turkey –yes its true sides are often pushed to the, well, you guessed it side. However, Loop’s Holiday Kitchen is going to show you how to give your sides some spotlight light at the kitchen table.
Passionful potatoes Yes, you probably know how to mash them, diced them up, and even how to roast them, but here is how you give make your potatoes, Passion filled.
HERE WHAT YOU’LL NEED TO BRING OUT THE PASSION:1/2 cup passion fruit concentrate1/2 cup milk2 cups heavy cream1/4 tsp nutmeg1/4 tsp cinnamon1 tsp salt1/4 tsp black pepper3lb sweet potatoes
PREPARATION:Peel and thinly slice sweet potatoes
DIRECTIONS Step 1: In large saucepan, passion fruit concentrate to a boil and
allow ti get thick.Step 2: Add milk, cream, nutmeg, cinnamon, salt and pepperStep 3: Gently fold in sweet potatoe slices and bring to a simmerStep 4: Transfer to a baking dishStep 5: Bake until potatoes are cooked (35 - 45 minutes)
Classic Jamaican Potato SaladA Jamaican Holiday table is just not complete without this side. Yes, it is in
fact good old fashion potato salad, it an absolute must have.
HERE’S WHAT YOU’LL NEED: Peel and dice potatoes Boil eggs until hard .DIRECTIONS:Step1: Boil potatoes for 10 minutes.Step 2: Add a can of green peas 3 minutes before re-
moving from flameStep 3: Remove from flameStep 4: Strain water.Step 5: Grate half of onionStep 6: Add 1 teaspoon of sugarStep 7: Add mayo and tossStep:8 Chill for 5 minutes (or for desired temperature)
4 large potatoes2 eggs (optional)-Tin of mixed vegetables-Mayonnaise-1 onion-1 Tablespoon SugarPREPARATION:
Gungo Peas and RiceHERE’S WHAT YOU’LL NEED:Gungo peas1 satchet coconut milk1pepper1 clove garlicThyme Eskellion or Spring Onion ½ Teaspoon Salt-1 Tablespoon butter2 cups of riceTip for cooking rice: One cup of rice to two cups of water. PREPARATION:Soak peas overnight.Pick and wash rice.
DIRECTIONS: Step1: Open the satchet of coconut milk.Step 2: Pour warm water & stir till to the coconut milk
powder until dissolves then, add to gungoStep 3: Season with salt, pepper, thyme, eskellion,
thyme, garlic and butterStep 4: Boil for 5 minutesStep 5: Add washed rice and stirStep 6: Cook for 25 minutesTurn of stove, serve, voila!
Vanclar’s Yam Salad
Yams are delicious boiled and or roasted but did you know Yam’s make a good sal-ad. Like Potato salad, Yam can get classy too, with a salad of it’s own.
PREPARATION:Peel and Dice yam.Finely chop Escallion / spring onion and Garlic .Peel and dice carrots. Trim and cut String Bean into 1/4-inch pieces
DIRECTIONS:Step1: Boil Diced yam until tender.Step2: In a bowl place diced yellow yam. Add corn, beans, carrots,
escallion, garlic and onionStep3: Stir in mayonnaise with pepper and salt. Garnish with parsley
flakes.Serve warm or cold.
HERE’S WHAT YOU’LL NEED:2 lbs yellow yam, cooked and diced1 tsp salt1 tsp ground pepper2 stalks escallion, chopped1 clove garlic, finely chopped1 small onion1/4 lb string beans1/4 lb carrots1 small can sweet corn4 tbsp mayonnaiseParsley flakes for garnish
Loop’s Dessert Oven What’s in the Loop oven for Dessert?
Remember licking the spoon after the batter has been made for the Christmas cake?Fingers, elbows, nose and even clothes got a taste of the delicious batter.
What’s the December holiday season without cakes, truffles and other baked goods? Step into Loop’s Holiday Kitchen and gather around the oven for some sweet treats - these are treats you can enjoy at the
end of your holiday dinner, and maybe even throughout the night as you wait for the big guy to come down the chimney .
Jamaican Crème Brulee Crème Brulee (Pronounced “krem broo-LAY”), as you can probably tell by the name, has its origins in
French Cuisine. The dessert consists of a custard topped with caramelised sugar . In the Jamaican version of the dessert, instead of just caramelised sugars, includes hints of delightful tropical goodness of coconut.
HERE IS WHAT YOU’LL NEED:8 extra-large eggs1/3 cup sugar1 tsp pure vanilla extract1 cup heavy cream or 200 ml heavy cream 1 cup half-and-half100ml canned coconut milkUsing the portion above you can make approximately 6 creme brulees.PREPARATION:Before you get going separate your egg yolks from the egg whites.You will only need the egg yolks for your brulees.DIRECTIONS:Whisk, Whisk and Whisk some more.Step 1: Whisk in a pan your eight egg yolks until the colour
is slightly paler than when you started and smooth. (This shouldn’t take more than approximately 2mins )
Step 2: Add a 2 tsp of sugar to your whisked eggs. Continue to whisk for a minute or until the sugar granules have dissipated.
Step 3: Add Vanilla to the mixture and continue to whiskLeave the whisked mixture to settle for a few minutes.CREAMINGStep4: Combine coconut cream and heavy cream in a sauce pan.Step5: Place onto the sauce pan onto the stove top on medium heat .
Remove right before the mixture comes to a boil.COMBINATION Step 6: Combine the whisked yolk mixture with the cream. Whisk
together.Step7: Carefully pour the mixture through a strainer into another bowl. Step 8: Pour the mixture into six ramekin or shallow brulee dishes Step 9: Fill a large roasting pan with an inch or two of just boiled water
and place your empty ramekins into the pan. The water should come about halfway up the sides of the ramekin dishes Bake for 20- 30 minutes or until set.
Step 10: Transfer the roasting pan into the oven and bake for 35minutes or until the edges of the crème burlee are set but the centers are still softy and should move a little when you move the pan.
Step 11: Remove the roasting pan from the oven and let the creme brulees cool in the water bath for approx 30.
Step 12: Then remove the creme brulees, place them on a flat sheet pan or tray, cover with plastic and refrigerate for at least 4 hours, up to overnight.
CARAMELIZINGFinal Step: Using a tsp of sugar, coat the tops of each of the ramekins with a thin coating. Using your under the broiler of your oven allow sugar to brown until the sugar has turned an amber color. You can also use your kitchen torch, to brown the sugar.Tada !
Caramelized PlantainPlantains are usually yummy on their own. But when the delicious tropical fruits
are over-ripe and you add brown sugar to mix – just heavenly
HERE’S WHAT YOU’LL NEED:3 large very ripe plantains100g of sugarHalf tsp of nutmegHalf tsp of CinnamonPreparations Peel the plantains and cut it into slicesIn a small container mix half tsp of cinnamon, nutmeg. DIRECTIONS:Step1: Place a frying pan/ Skillet onto the stove top on medium
heat.
Step 2: Add oil to the frying pan.Step 3: When the oil is hot add plantains and fry until
they’re golden brown. This step should not exceed 7 minutes.
Step 4: Turn down the heat on stove top to low heatStep 5: Sprinkle each Plantain with sugar, wait until it
caramelizes.Step 6 : Turn off the heat. Moving the frying-pan.Step 7: Remove the pan from the plantains from the oil,
placing them onto a paper towel. ( This helps to remove excess oil)
Step 8: Cool plantains for 3-5 minutes Step 9 : Sprinkle the mix of cinnamon and nutmeg onto
the plantains.Ready to serve.
Rum Brownies Mhmm ….who doesn’t love brownies?
Have you ever thought of adding a little booze to your brownies, not a lot just a lit-tle bit- this recipe is sure to add a little character to your standard brownie.
HERE’S WHAT YOU’LL NEED:1/2 cup light brown sugar2/3 cup all-purpose flour3 Eggs 5 Tablespoons of Rum 2/3 cup whipping cream1 cup chocolate chips2 tbsps cocoa powder1/4 tsp baking powder1/2 tsp cinnamon3/4 cup pecans (optional )Preparation Chop pecans into small pieces .Place 5 tablespoons of rum and raisins in a container to soakDIRECTIONS:Step 1: Turn the stove onto medium heat, in a small sauce pan
heat whipping cream in a pot.Step 2: Heat for no longer than a few minutes, don’t allow the
whip cream to boil.
Step 3: Remove whipping cream from the heat and mix in the chocolate chips, ensure that they are stirred into the mix-ture until melted.
CROSS OVER Step 4: Pass flour , sugar, baking powder, cinnamon
through a sieve and mix in a bowl together .Step 5: Crack eggs, add them one by one to mixture of flour.Step 6: Add the chocolate mixture, into the flour mixture ,
mix evenly.Step 7:Spread the mixture into a baking pan Step 8: Bake for about 30 minutes until tops are dry
Plantain Ginger Bread Women No holiday Christmas table is complete without good ole ginger bread. Yes, gingerbread is a must during the holidays.
You’ve probably heard the recipe a thousand times for a gingerbread man but now it’s time to give gingerbread man a comple-ment and so Loop’s Holiday Kitchen I sharing a recipe for the gingerbread man to have some company this holiday season.
HERE’S WHAT YOU’LL NEED: 1½ teaspoon of ground ginger ½ teaspoon of cinnamon ½ teaspoon of nutmeg1 teaspoon of baking soda1 cup of brown sugar51/2 cups of all-purpose flour¾ teaspoon of salt3 eggs2 sticks of butter1 cup of molasses 1 teaspoon vanilla extract 2 large plantainsPreparation :Preheat oven to 350°.Slice plantains into round circles.Separate the egg yolk from the egg whites in a container.
DIRECTIONS:Step 1: Put plantain in a blender for two minutes.Step 2: Melt butter and molasses in a saucepan on the stovetop
on medium heat. Step 3: Pour the melted butter and molasses into your mixing
bowl (a large one!)Step 4: Add the eggs and brown sugarStep 5: Mix the dry ingredients in another large bowl
Step 6: Add the flour mixture to the wet ingredients.*Tip - You’ll need to (knead to) do this by hand!Step 7: Put the ‘dough’ back into the bowl and knead it
into smooth balls.Step 8: Chill! Put the dough in a ziploc or other container
and refrigerate at least 30 minutes. Most direc-tions say that you can even leave it till the next day, and I’m sure you can, but that’s not necessary.
Step 9: Roll out some dough on waxed paper or a floured surface, roll out a small amount of the dough (about the size of a tennis ball) until it is about 1/4 inch thick. If you don’t have waxed paper, you can roll the dough out on aluminum foil.
NOW IT’S TIME TO MAKE YOUR GINGERBREAD WOMAN!Step 10: Fire up your cookie cutter! Have fun with your
cookie cutter, gently pressing down till it touches the wax paper or flour surface.
Step 11: Separate the cut-outs from the trim dough. Place one of the paper pattern pieces on the dough and using a dull knife (like a table knife) cut around the edges.
You can gently peel away the excess dough be-tween the cookies. If you cut them on a baking mat, you can lift the entire mat onto a cookie sheet to put in the oven. Otherwise, you will need to gently lift and move them.
Step 12: Decorate with some M &M’s. If you want to put sugar bead eyes or buttons , you can press them into the dough. You can also etch designs into the uncooked dough with a table knife; such as a smile, clothes, hair etc.
Step 13: Pop them into the oven and let it cook for 12 to 15 minutes, until it puffs up a little bit and just starts to become golden and slightly firm.
Then remove the cooked batch and let cool!
Breadfruit CakeBreadfruit is prepared in a variety of styles, you can enjoy it fried, roasted or boiled. But I bet
you never thought to make it into a cake. Loop’s Holiday Kitchen is sharing with you the recipe for breadfruit cake, sure to be a show stopper at your holiday party or gathering.
HERE’S WHAT YOU’LL NEED:2 cups flour1 1/2 cups granulated sugar2 teaspoons mixed spice2 teaspoons cinnamon spice1 teaspoons nutmeg spice2 1/2 tablespoon baking powder1 teaspoon salt
1 1/2 cups vegetable oil¼ cup red wine4 eggs1 teaspoon vanilla1 teaspoon almond extract3 cups ripe breadfruit, peeled and mashed (1 1/2 lbs)1/2 cup dried fruits and nuts, choppedPREPARATION:Preheat oven to 375°F.DIRECTIONS:Step 1: In a large mixing bowl, combine all the dry ingredients.Step 2: Add oil, and stir well.Step 3: Add eggs, wine, vanilla, almond extract and continue beating
with electric mixer.Step 4: Beat in breadfruit until smooth.Step 5: Remove fibrous breadfruit from batter.Step 6: Stir in chopped dried fruits and nuts Step 7: Add mixture to prepared baking pan Step 8: Bake for 45 minutes.
Gavay’s Watty Glaze- for holiday fruit cakes Loop’s social media coordinator, Gavay Watt, during the Loop cake –off showed off his cooking skill with one of his most guarded holiday secret- a cross between a frosting and a glaze for cake’s
. This frosting-glaze is a perfect complement for your traditional black holiday cake.
HERE’S WHAT YOU’LL NEED:2 Tablespoons Cream Cheese2 Tablespoons SugarCinnamon ½ cup Raisins ½ cup Cherries ½ cup Prunes ¼ cup Fruit Wine DIRECTIONS: Step 1: Add ½ cup of raisins, cherries and prunes into a blender. Step 2: Pour fruit wine into the blender. Blend until smooth.Step 3: Add 2 table spoons of sugar to the blender.Step 4: Pour Blend into a bowl add cinnamon. Step5: Fold in cream cheese with a whisk. Voilà Enjoy the Glaze by placing on top of your Holiday cake .
Drink and be Merry.Tis the season to be jolly and…. Drink
So after all those Christmas dishes, it’s time to check out the tasty drinks that can help you wash them down.
Whether you like hot drinks or cold drinks, Loop has drink for you.
Hot Jamaican Hot Chocolate A classic Jamaican Christmas tradition is hot chocolate and no, it isn’t not instant
chocolate from a package- its directly from the source - cacao pods
HERE IS WHAT YOU WILL NEED: Water1 Jamaican chocolate ball (Cacao pods)Cinnamon sticks / Cinnamon leaves Condensed MilkCoconut Milk or Coconut Cream SaltMETHOD:Grate the chocolate ball into a container.Place water into a pot, and allow it to come to a boil .Add the gartered chocolate, cinnamon, salt, as well as coconut milk to the pot with water. Allow mixture to boil for 8-12minutes.After removing the mixture from the stove, strain the contains getting rid of the cinnamon leaves as well as the tiny bits of chocolate.Garnish with a cinnamon stick Sweeten to taste. Tada !
HERE IS WHAT YOU WILL NEED 2/3 cup packed dark brown sugar1/2 cup (1 stick) unsalted butter, 1/2 teaspoon ground cinnamon1/4 teaspoon ground nutmegPinch salt3/4 cups rum2 cups boiling water4 sticks cinnamon, for garnish
DIRECTIONS:Step1: Using mixer beat the brown sugar, butter,
honey, cinnamon, nutmeg, on medium speed until combined, about
Step 2: Add butter with dark rum Step 3: Pour boiling water over each, and stir. Step4: Pour contents into mugs and add cinna-
mon sticks to garnish
Hot Buttered Rum Here’s a drink for the adults at the Christmas table, yummy hot buttered rum.
Cold Loopy Egg-NogNothing says “holiday spirit” like a glass of eggnog! It tastes like Christmas, and when you combine just a few simple ingredients, you have a treat the whole family can enjoy. Step into the Loop’s Holiday Kitchen make easy eggnog for your family, a traditional
batch large enough for a party, or a glass of iced eggnog to enjoy on your own.
HERE’S WHAT YOU’LL NEED:1 pint of milk1/3 cup of sugar1 cup of cream1 tablespoon of fresh nutmeg1 teaspoon of cinnamon1 teaspoon vanilla extract, or 1 whole vanilla bean.A dash of rumPREPARATION:Heat cream over medium flameSeparate egg whites from the yolkesGrate nutmegDIRECTIONS:Step 1: Add milk to heated cream and
maintain heat.Step 2: Beat the egg yolkes in a bowl, until the
yellow colour lightens.
Step 3: To the egg mix, add in sugar and beat until the granules have dissolved.
Step 4: Slowly temper in the warm milk and cream mixture to the eggs.
Try not to let the milk boil as this will cause the eggs to cook or curdle.
Step 5: Bring the combination to the stove and apply a low flame, and keep vigilant while stirring.
Step 6: When all ingredients are evenly distributed, take off.
Step 7: Add rum to give your drink a ‘kick’.Step 8: Whip egg whites into soft peaks
Step 9: Add a tablespoon of sugar and whip slowly into egg whites.
Garnish with grated nutmeg and cinnamon.
Loop’s Holiday Punch
Sorrel Drink Did you know sorrel is a part of the Hibiscus family. Yes, Hibiscus is that beautiful flower women and girls stick in their hair. Sorrel (Hibiscus Sabdariffa) is a native
hibiscus of West Africa . The plant is often used to make food colouring. Sorel came to Jamaica back in the 1600 by way of members of the Akan tribe. Yes there is much more to this popular holiday drink, than you probably thought. Nonetheless, there is
no holiday table in table in the island that will be missing this spicy holiday drink.
HERE’S WHAT YOU’LL NEED: ½ tin of Condensed milk 1 Dragon Stout Nutmeg2 tsp vanilla 1 tsp Almond essence6 tsp of rum1 cup peanuts (raw)1 cup oats Preparation:Grate nutmeg.Blend peanuts and Oats with bottle of stout Strain the blend.
DIRECTIONS: Step 1 : To the blended peanuts,
oats and stout ass con-dense milk, continuously stirring to ensure that it is smooth .
Step 2: Add all other ingredients to mix above, stirring and mixing well
Step 3: Place in the refrigerator for no less than 4 hours.
Serve when cool.
HERE’S WHAT YOU’LL NEED: 2 lbs fresh sorrel 6-8 slices of fresh ginger12-15 pimento seeds (allspice) 5-6 cardamom seeds5 cups brown sugar10-12 cups water (about 3 quarts)Rum ( Optional)
DIRECTIONS:Step 1: Pour water into pot and add, ginger, pimento and
cardamom and allow to come to a boil.Step 2: Add sorrel to boiling water and c o n t i n u e
boiling the mixture for about 10 minutes.Step 3: Remove from heat and let steep for at least 8
hours. Overnight is best.Step 4: Using a strainer, separate the liquid from the pulp.
Set pulp aside.Step 5: In a large jug, stir in sugar to sweeten Also add
rum if desired .Step 6: Store in bottles and refrigerate(The mixture is best when left to refrigerate overnight so the flavours can further develop).
Christmas Meats It’s getting down to the wire. People are hungry! As many tastes and smells overtake your senses, so will your guests crowd your dining
table. Our love affair with meats is reignited; from the ‘King’ Ham, to ole reliable chicken, the season is incomplete without meat. So whether you’re having a warm comforting meal alone, to hosting your own mingle-friendly
get together here are some fun holiday meats , from our Loop Kitchen to yours.
Coconut-crusted Chicken The Holiday Season is the time of year to bring a little flare to things you probably make every –day like the faithful
chicken.You probably think Chicken is a plain Jane not necessarily the star of the Holiday Table. However in Loop’s Holiday Kitchen we are showing you how to make the plane jane chicken a star at the holiday table.
HERE’S WHAT YOU’LL NEED :1/2 cup corn-starch3/4 tsp salt1 tsp cayenne pepper1/2 tsp black pepper1/2 tsp garlic powder2 eggs2 1/2 cup shredded coconut2 lb boneless chicken breastvegetable oil for frying
METHODStep 1: Mix cornstarch, salt, cayenne and black pepperStep 2: Beat eggs until frothyStep 3: Place coconut flakes in shallow bowlStep 4: Dredge chicken breast in cornstarch mix then shake ex-
cess offStep 5: Dip chicken in eggs then press in coconut flakes to cover
surfacesStep 6: Heat oil in skillet, about 3 inches deepStep 7 : Fry chicken until golden-brown
Preparation Time: 20 minutes • Baking Time: 4 hours 40 minutes Yield: Approximately 35 slices
Ingredients1 6.36 kg. (14 lbs.) Grace Country Pride Leg Ham
Aluminium FoilWater
1 8oz can Grace Pineapple slices1/4 cup sugar1 Tbsp crushed ginger24 whole cloves1 bottle Grace Sweet n’ Spicy Hot Pepper Sauce12 whole cherries
with Grace Sweet “N” Spicy Hot Pepper Sauce.
Tropical Pork Chops with Mango SalsaThe ham is the star of many Christmas dinners in Jamaica but that doesn’t
mean we can’t enjoy other cuts from the glorious pig too! Here’s a recipe for Tropical Pork Chops that’s quick and easy on your grill or in your oven that uses mango,
now coming back into season, that will tantalize the tastebuds of the pork lovers at your table. HERE’S WHAT YOU’LL NEED:3 cloves of garlic 1 medium-sized onionA few sprigs of thymeA dash of rosemary½ tablespoon of balsamic vinegar1 tablespoon soy sauceAll-purpose seasoning or your favourite pork rub (Walkerswood, Eaton’s, Grace) 1 MangoUsing the portion above for approximately one kilogram of pork shops. PREPARATION:Dice mango into small pieces, discarding the seed and skins.Chop into small pieces, the garlic and onions. DIRECTIONS:Step 1: Put chopped onion and garlic along with thyme,
rosemary, soya sauce, balsamic vinegar and the all-purpose seasoning into a blender to make a marinade.
Step 2: Once blended, pour the contents of the blender onto the pork and rub gently.
Step 3: Place the pork chops in the fridge for at least one hour or overnight.
Step 4: Place pork chops in baking tray and cover with foil and place inside an oven heated to 375 degrees for about 45 minutes.
Step 5: Test it at 30 as it depends on the thickness of each cut and how much is inside your oven at any one time.
Serve with mango salsa ( see recipe below) MANGO SALSAHERE’S WHAT YOU’LL NEED 1 large ripe yet firm mango1 medium red bell pepper, diced into small pieces1 scotch bonnet pepper, seeded and diced into small pieces 1 small red onion, diced finely, 1 -2 tbsp lemon/lime juice Salt to tasteFew sprigs of cilantro, choppedFew mint leaves (optional)PREPARATION: Dice the red bell pepper.Dice the mango.Seed and chop the scotch bonnet pepperChop the cilantro.Directions:Step 1: Toss all ingredients in a bowl. Step 2: Place in the fridge for the flavours to marinate for at least
30 minutes. Step 3: Serve alongside pork and any other meat dish.
Grilled Salmon with Spicy Sorrel sauce
Curry MuttonIn old time Jamaica, eating meat was luxury and was usually only served during the December
holiday season. Back than having curried goat was a big deal, now curried goat is common affair . But a holiday dinner is not quite the same without this Jamaican traditional dish.
HERE’S WHAT YOU’LL NEED: 2 lbs of salmon filletSalt to taste Pepper to tasteGarlic to taste1 tbsp of lemon juiceOne cup Sorrel Jam½ cup of water¼ cup of Soy sauce¼ cup of vegetable oil1 tsp ginger 1 tsp cayenne1 tsp paprika
PREPARATION:Season salmon fillet with salt garlic pepper and lemon juice.DIRECTIONS:Step 1: Prepare grill plates with light oil, placing
salmon fillets for 5 minutes on each side until flaky.
Step 2: In a separate bowl combine remaining ingredients
Step 3: Heat oil in sauce pan and add the mixtureStep 4: Cook over low heat, stirring until it
thickens
HERE IS WHAT YOU’LL NEED 2lbs of Mutton cubed1tsp seasoning saltOne Scotch Bonnet pepper10 pimento seedsOne tsp of grated ginger3 tsp of minced garlic One large onion2 tbsp of vegetable oil4 tbsp of Curry Powder1 tsp of ground cumin2 cup of water
PREPARATIONS Season mutton with dry ingredients.DIRECTIONS:Step 1: Heat the cooking oil in a large pot & add 1 tablespoon of the Jamaican curry
powder.Step 5: Add meat in pot along with onions, scallions, garlic & scotch bonnet pepper. Step 2: Sautéed for 15 minutes until meat it is evenly coated.Step 3: Add water to meat let simmer on medium heat until tender.Step 4: Add thyme, remaining curry powder, black pepper & of seasoning salt.Step 5: Cover with water & simmer uncovered until meat is very tender & sauce is thick.Step 6: Add diced potatoes to pot after meat is tender. Step 7: Simmer on very low heat until potatoes are tender.It’s Ready.
Snapper Delight by Tami During the Christmas season we tend to deck the halls with delicious meats. There’s ham and
chicken all through the house, but why not stir up some yummy seafood instead?Tamiann’s Snapper Delight could bring some healthy diversity to your Christmas feast.
HERE IS WHAT YOU’LL NEED:2 cup of Water 2lbs Snapper fillet ½ Cup Sorrel 1 Medium Onion ½ Teaspoon Black PepperSea salt 1 Spring Thyme 1/4 of Cup cooking wine1 Teaspoon Ginger 1 Teaspoon Pimento1 Cup Breadcrumbs / Flour
PREPARATION:Dice onions DIRECTION:Step 1: Season fillet Snapper pieces with sea salt, thyme, onions and black
pepperStep 2: Boil sorrel buds in water. Add cooking wine, ginger and pimento. Step 3: Coat fillet pieces in flour or breadcrumbs before frying for no more
than ten minutes. Ensure Snapper has a nice brown coating on both sides
Step 4. Strain sorrel mixture and pour into a saucepan.Step 5: In saucepan reduce sorrel mixture to a sauce-like consistency.Step 5: Remove sorrel sauce and drizzle over fried snapper.
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InternationalGot some flashy moves you wanna show off? How about that faux-Cordon Bleu certification?
Well get up! Get ready and bring your passport just in case. Loop’s going international! So come with us, as we tour the world of the Irish, giving you fresh culinary recipes to boast your repertoire.
Roast turkeyHERE’S WHAT YOU’LL NEED:1 free-range turkey weighing 4kg/8lb 11ozSalt Ground black pepper 175g/6oz unsalted or lightly salted butter, meltedPreparations:Preheat the oven to 180C/350F/Gas 4DIRECTIONS Step 1: Put the turkey in a large, deep roasting tin.Step 2: Season generously all over with salt and pepper
and massage, along with the melted butter, into the skin.
Step3: Pour about 300ml/½ pint water into the roasting tin and slide it into the oven.
Step 4: Cook for approximately 3 hours 20 minutes, basting the bird approximately every 30 minutes with the pan juices.
Step 5: Test that the turkey is properly cooked in the same way as you would a chicken. Pierce the thickest part of the thigh with a skewer. If the juices run clear then the turkey is done. If the juices are pink, slide it straight back into the oven for a further 15 minutes before testing again and continue to do this until they do run clear.
Once it’s done, transfer the turkey to a large serving dish, cover with aluminium foil and leave to rest for at least half an hour.
Then plate up!
Top tip: Stuff the turkey with a whole apple or orange.This will keep the breast meat from losing moisture while giving a faint sweetness to the meat. Cooking a turkey with the bread stuffing inside will increase the cooking time as well as dry out the white meat as it won’t cook evenly throughout.You are best cooking the bread stuffing separately in an ovenproof dish.Cranberry sauce Cranberry sauce is a traditional accompaniment to a Turkey and Ham dinner. The sweet and tart cranberries add extra depth to the savoury and salty meats. HERE’S WHAT YOU’LL NEED:500 g cranberries, fresh cranberries or frozen ones, thawed2 apples, peeled, cored and cut into chunks150g caster sugar1 stick cinnamonDIRECTION:Step1: Place all the ingredients in a saucepan and add a splash of
water. Put the saucepan on the heat and bring to the boil. Step 2: Simmer gently until the cranberries have burst and the apple
has softened.Step 3: Boil down until the mixture thickens slightly.Step 4: Take off the heat and leave to cool. Cranberry sauce lasts up to a few weeks in a refrigerator.
Mulled Wine Mulled wine also called Gluhwien in german speaking countries is the ultimate winter warmer.
It tastes like Christmas in a glass! This is the basic and more traditional reci-pe but if you haveany of your own favourite spices add them in too.
HERE’S WHAT YOU’LL NEED:2 oranges2 limes200 g caster sugar6 whole cloves1 stick cinnamon½ teaspoon of grated nutmeg1 vanilla pod, halved lengthways2 star anise2 bottles dry red wineDIRECTIONS Step 1: Peel large sections of peel from your oranges
and limes using a peeler. Put the sugar in a large saucepan over a medium heat, add the pieces of peel and squeeze in the orange juice.
Step 2: Add the cloves, cinnamon stick, halved vanilla pod and the nutmeg. Cover the mixture with just enough red wine to cover the ingredients.
Step 3: Let the sugar dissolve on simmer then bring to the boil for 4 minutes when you should have a rich syrup which has infused the spices.
Step 4: Turn the heat down to low and add your star anise and the remaining red wine.
Top tip: Don’t rush the recipe! Doing the syrup in advance before adding the remaining wine means you don’t burn off all the alcohol when you use the high heat to dissolve the sugar. Similarly you don’t want to leave the finished mulled wine on anything more than a very low heat while waiting to be served.
