What's Cooking In Jamaica
Bun & Cheese are particularly popular in Jamaica during Easter! This is not to say that we do not observe the religious traditions associated with Easter like going to Church on Good Friday & Easter Sunday & no meat on Good Friday but there is just something about bun & cheese and Jamaicans at Easter. If you're looking for a different kind of bun this Easter be sure to check out this recipe below!
We checked in with Executive Chef Simone Walker Barrett when we heard she was doing bun with a twist for the season and are we glad we did! Her Cassava Stout Bun was absolutely divine! In fact it was soooo good we asked her to share her recipe here.
The Pop Up Gourmet Jamaica Team
It's that time of year again when we're all busy making last minute preparations for Christmas! For those of you baking your own Christmas Cakes here's a delicious gold medal winning recipe from the Diva Chef Simone Walker Barrett for you to try!
Cornmeal used to be relegated to the kitchen cupboard broken out only for porridge, dumplings and occasionally for baked goods. However, cornmeal is such a versatile and underutilized grain as it has so many other uses. In the United States, Southern Chefs use it as a coating for many fried foods. Cornmeal provides a welcomed crunch to many different fried and baked dishes such as fish, chicken even okra.
Cornmeal - a ground dried corn can be white, yellow, blue or red, depending on the color of the corn used, and can be ground coarse, medium or fine. Internationally cornmeal has been showcased as a side dish and has even appeared as the main course.
Did you know that...
In Mexico, hominy is ground to make masa, the dough for corn tortillas and tamales, and also for masa harina, a finely ground corn flour. In Salvador, cooks love pupusas, which resemble thick corn tortillas that are sometimes enclosed with cheese, meat or vegetable fillings. Similarly, in Venezuela and Colombia they make a flat corn cake that is split and stuffed called arepas. Italian cooking has given birth to Polenta which is a very refined variation of what Jamaicans like to call "turned cornmeal". Polenta can be served rolled, in squares, in triangles, creamy, fried, sautéed and baked.
With the cost of food slipping the way it is I love the fact that cornmeal is so versatile. It’s a kitchen staple getting its time to shine. It’s a low budget wonder and little can go a long way. It can be prepared quickly and easily and still be tasty, nutritious and very filling. Cornmeal can take many forms it can be a comforting bowl of cornmeal porridge, nostalgic piece of cornmeal pudding warm out of the oven, or a chic plate of creamy polenta with oxtail ragout. The real question is, can it bring out the foodie in you?
Callaloo… a very popular Jamaican dish that is enjoyed not just for breakfast, but often for lunch and even dinner. A green, leafy vegetable commonly served with salt fish, dumplings or in rice, or simply seasoned with onions, tomatoes & garlic or by itself.
Juicing these lovely greens has become very popular. Nowadays it seems that everyone is drinking this ‘green’ juice for a healthier lifestyle. Perhaps it is because callaloo is rich in carbohydrates, packed with iron and low in sodium.
But one of my all time favourites is callaloo quiche. Just thinking about it gets my taste buds excited. Quiche is a delicious, versatile dish - perfect for entertaining. Don’t worry if you never went to culinary school, quiche is one of the easiest and tastiest dish you’ll ever make.
So, here’s a recipe for you to try.
Preheat the oven to 350 degrees. Remove pie crusts from box so they can reach room temperature. In a mixing bowl, beat eggs and half and half until combined. Add in pepper, salt, and mustard. Mix well.
After your pie crusts have come to room temperature, roll one out onto your pre-greased pie pan. Layer cheese on the bottom of the pie crust. Now pour egg mixture in and sprinkle with Parmesan cheese.
Place in the oven and bake for about 40-45 minutes. Crust should be golden brown and eggs should be fully set.
Allow to cool for a few minutes and serve. You can garnish with some chopped green onion or sour cream. Add some cheddar cheese on top if you are a cheese lover. Enjoy with a your favourite glass of Chardonnay.
Shrimp is one of the healthiest foods in the world- if you’re not allergic to it, of course! And you say really, how so?
Shrimp can be cooked with or without the shell. Here are a few tips for preparing and cooking this lovely seafood:
Copyright © 2013-2016 Pop-Up Gourmet Jamaica. All rights reserved.