Easter Cookbook

THURSDAY, APRIL 7, 2022 1

THURSDAY, APRIL 7, 2022 3 Servings: 4 Cook time: 12 minutes INGREDIENTS 1 pound tilapia fillets 1/2 teaspoon McCormick Garlic Salt 1/2 teaspoon McCormick Onion Powder 1/2 teaspoon McCormick Paprika 1/2 teaspoon McCormick Parsley Flakes 1/4 teaspoon McCormick Pure Ground Black Pepper 1/3 cup sliced almonds, finely chopped 1/4 cup plain, dry breadcrumbs 3 tablespoons grated Parmesan cheese Olive oil INSTRUCTIONS 1. Preheat oven to 450°F. Mix almonds, breadcrumbs, Parmesan cheese and seasonings in shallow dish. 2. Brush fish lightly with oil. Coat evenly with almond mixture. Place fish on greased, foil-lined, shallow baking pan. 3. Bake 10 to 12 minutes or until fish flakes easily with a fork. 4. Serve with your favourite side of mashed potatoes, grilled vegetables or rice. TIPS AND TRICKS You can substitute tilapia for red snapper or basa fillets. I GREDIENTS DIRECTIONS MCCORMICK HERB-ENCRUSTED TILAPIA EASTER COOKBOOK | THURSDAY, APRIL 7, 2022

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1. Pre-prep all of the protein ingredients as stated above and put in separate containers 2. Season the fish fillet with just salt 3. In a large saucepan heat butter and do the following in this order: 4. Sauté fish in 1/2 tablespoon of butter for 1 minute, stirring occasionally. Remove and set aside (don’t drain) 5. Sauté beef burgers in 1/2 tablespoon of butter for 1 minute, stirring occasionally. Remove and set aside (don’t drain) 6. Sauté frankfurters for 1 minute in 1/2 tablespoon of butter and sauté for 1 minute, stirring occasionally. Remove and set aside (don’t drain) 7. Add the remaining butter and sauté seasonings for 15 seconds, stirring occasionally, and then add the shrimps and sauté for 1 minute, stirring occasionally 8. Add the other sautéed protein items and stir. 9. Add the carrots to protein mix and stir 10. Add the coconut milk and salt if needed. 11. Cover and let simmer on low heat for 4-6 minutes, stirring occasionally. 12. Add sweet peppers in the last 30 seconds of the dish. Serves 4-6 persons Goes extremely well with Jasmine rice. Name: JODY BROWN NUMBER: 8768855479 OR 8763924370 SOCIAL MEDIA: www.facebook.com/ devanjo’scatering/ @devanjoskitchen(instagram) Devanjoskitchen (youtube) THURSDAY, APRIL 7, 2022 10 THE IDEA for this dish came about after my wife tried it in a restaurant in New York and thought it would be a good way to allow persons to enjoy the best of both worlds – sea and land. We have added our own twist to the original recipe. 1 pack Rainforest shrimp (large) 4 frankfurters (jerked) cut diagonally in 1-inch squares 3 Reggae Jammins Beef Burgers (cut in 1-inch squares) 2 Rainforest fish fillet (cut in 1-inch squares) 7 cloves garlic (shredded) 3 stalk scallion (roughly chopped) 1 large onion (sliced) 2 tablespoons finely chopped thyme 2 teaspoons finely chopped hot pepper 2 large carrots roughly chopped 1 medium sweet pepper roughly chopped 2 tins Grace coconut milk 2 tablespoons butter Salt to taste EASTER COOKBOOK | THURSDAY, APRIL 7, 2022 INGREDIENTS DIRECTIONS SURF & TURF GUMBO

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THURSDAY, APRIL 7, 2022 12 1 pound medium shrimp 1 teaspoon salt 1 teaspoon black pepper 1 teaspoon Maggi Fish Seasoning ½ teaspoon Maggi All-purpose Seasoning 1 teaspoon garlic powder 1 teaspoon onion powder 6 tablespoon vegetable oil 6 cloves garlic, diced 1 medium onion 1 tablespoon soy sauce 1 ½ tablespoon oyster sauce 3 cups water 1 small pack Rainforest California Mixed Vegetables ½ pound string beans In a bowl, combine shrimp, salt, black pepper and fish seasoning and let sit for 5 minutes. Heat 4 tablespoon of oil in a frying pan on medium heat and place shrimp flat in the pot. Cook for 2 to 3 minutes on each side, once done put away in a plate (do not place on paper towel). In another pot, bring to a boil 3 cups of water and add string beans. Let boil for 3 minutes and then add Rainforest Vegetable Mix. Boil for another minute, then remove from heat, drain and set aside. Heat remaining oil in a skillet over low to medium heat. Add garlic and sauté for 2 minutes then add onions and sauté for another 2 minutes. Add vegetables and continue to sauté for another minute while adding soy sauce and garlic sauce. Add shrimp then onion powder, all-purpose seasoning and garlic powder and continue to cook for another 2 minutes on low heat. Let sit for one minute then serve with rice or noodles. – Keshialee Palmer EASTER COOKBOOK | THURSDAY, APRIL 7, 2022 INGREDIENTS DIRECTIONS ASIAN STYLE SHRIMP AND VEGETABLES

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THURSDAY, APRIL 7, 2022 14 Serves 6–8 6 slices French or other day-old bread 1 cup cooked ackee and codfish 1 cup callaloo (cooked) 1 ½ cups coconut milk 1 cup sour cream 6 eggs 1 tablespoon mustard Salt and pepper to taste Preheat oven 350 degrees Fahrenheit. Grease a 9x13 inch glass baking dish. Place bread slices around baking dish and intersperse ackee & codfish and callaloo among bread. In a mediumbowl, whisk eggs, milk, sour cream, salt, pepper and mustard. Pour mixture over bread slices, gently press down the bread slices to ensure that they are absorbed by the liquid. Sprinkle with paprika if desired. Bake for 45-50 minutes, or until a knife inserted in the centre comes out clean. Substitutions: canned ackee and callaloomay be substituted if the fresh produce is unavailable. Curry paste can be used instead of mustard. Homemade sour cream can be substituted for store bought by mixing a cup of whole milk with 1 teaspoon lime or lemon juice. – Marrion Mills-Edwards EASTER COOKBOOK | THURSDAY, APRIL 7, 2022 INGREDIENTS DIRECTIONS ACKEE CODFISH AND CALLALOO BREAD PUDDING

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THURSDAY, APRIL 7, 2022 22 FOR TORTILLAS: 2 cups of water 2 cups of oats flour Boil the 2 cups of water in a pot, add the flour, mix with a spoon until you get a dough. Set aside and let it cool. Knead until you get a firm dough, then shape little balls and flatten them using a plate. Cook in a hot skillet your tortilla 1 minute each side until brown. To keep themwarm, wrap them in a clean cloth. FOR THE TOPPINGS: 3 cups of sorrel 4 cups of water 2 onions (fine chopped) 2 smashed garlic 1 bell pepper (fine chopped) 3 stems of scallions (fine chopped) 1 avocado (cut it in cubes) 4 tomatoes (fine chopped) 1 small cucumber (cut it in cubes) 1 can of red beans Salt and pepper FOR THE SORREL: Boil 3 cups of water and add the sorrel, let it cook 45 minutes or until soft, then cook the sorrel in a hot pan as any other vegetable, add the onions, garlics, scallions, bell pepper, then add the 1 cup of water and let it simmer 45 minutes or until soft. PLATING: Set your tortillas on a plate, serve the sorrel on top and finalise with the rest of ingredients as tomatoes, cucumber, avocado and red beans, chopped scallions. Serve with your favourite sauce, as you desire. Tip: If you do not have oat flour, use flakes oats and use a blender or coffee grinder to make it flour or pulverise it. – Roger Suarez Montero EASTER COOKBOOK | THURSDAY, APRIL 7, 2022 INGREDIENTS INGREDIENTS DIRECTIONS DIRECTIONS VEGAN SORREL OATMEAL TACOS

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THURSDAY, APRIL 7, 2022 24 1 chicken breast 1 green plantain 2 Irish potato Onion Garlic Butter Milk 2 tsp Sweet pepper Pineapple EASTER COOKBOOK | THURSDAY, APRIL 7, 2022 INGREDIENTS DIRECTIONS STICKY PINEAPPLE CHICKEN PLANTAIN CUPS Remove skin and bone from chicken breast, wash, cut and season with seasoning of your choice. Cook for 5 minutes on both sides. Mince pineapple, onions, garlic, and sweet pepper to add to the chicken breast, along with about 1/4 cup of the juice from the pineapple. Add sugar and let it cook for an additional 10 minutes. Prepare the mash potato with the butter and the milk. Cut the plantain into 4 pieces, fry and press with a lemon/lime juice to form the cup. Fry again for an additional minute. Spoon the mash potato into the plantain cup; add the chicken on top along with your garnish. – Shaemarie Logan

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THURSDAY, APRIL 7, 2022 34 (IN ORDER OF USE) Wet ingredients (minus the sugar) 4tbsps butter (of your choice) 1 bottle of 7.5% Stout 1/2 cup Red Label Wine 2tbsps guava jam 1tbsp molasses 1tsp browning 2tsps vanilla 1 cup brown sugar Dry ingredients 3 cups flour 1 egg (optional) 3tsps baking powder 2tsps cinnamon 2 pinches of salt 2tsps mixed spice 1tsp nutmeg 1 cup raisins (any dried fruits of your choice) 8 chopped cherries GLAZE: 2tbsps water 2tsps honey (agave for vegans) Preheat oven to 180°C. Grease and line two 2lb loaf pans* or one large 4lb bun pan. On low flame on the stove top, melt butter and add the wet ingredients. Turn off the flame then immediately add the sugar, stirring until the granules are dissolved. Then set aside. Sieve and combine the dry ingredients. Add the raisins and cherries, ensure they are coated in flour mixture (this prevents the fruits from sinking to the bottom of the pan). To finish the batter: 1. Make a well in the centre of the dry ingredients and add wet ingredients from the pot. 2. Mix well to combine. 3. Pour prepared batter into one large pan or two small loaf pans. 4. Place pan in oven and bake at 180°C for an hour. Do not open the oven too early. 5. Insert a skewer in the centre and ensure it comes up clean. 6. Remove from oven. Prepare glaze: 1. Heat the honey/agave with 2 tbsps of water and let simmer until it thickens. 2. Brush the warm bun with the glaze. 3. Once cool enough to handle, wrap the bun in a plastic wrap to lock in the moisture while it cools completely. – Rashelle Muir EASTER COOKBOOK | THURSDAY, APRIL 7, 2022 INGREDIENTS DIRECTIONS RASHELLE’S HOME-MADE EASTER BUN

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THURSDAY, APRIL 7, 2022 36 EASTER COOKBOOK | THURSDAY, APRIL 7, 2022 Servings: 6-8 2lb beetroot 3 lb carrot 2 lb assorted bell peppers 1 ½ lb zucchini or cucumber ( 2 large ones) 2 lb Romain lettuce 1lb cherry tomatoes ½ lb purple onion Dressing 4 tbsp olive oil 1½ cup fresh basil 1 clove garlic Juice of ½ a lemon 2 cup grated Parmesan cheese ½-1 cup mayonnaise 1 cup sour cream ¼ cup buttermilk Fresh parsley 4 tbsp fresh dill 4 tbsp garlic powder 1-2 tbsp onion powder Salt & pepper to taste INGREDIENTS DIRECTIONS PASCALADE SALAD WITH PESTO RANCH DRESSING 1. Wash all vegetables and set aside to dry. 2. Gather and measure ingredients for dressing. 3. To a bowl add ingredients for dressing and mix to combine. Taste to adjust seasoning and set aside. 4. Cut lettuce, purple onion and bell peppers. Add chopped vegetables to a large bowl. 5. Slice zucchini or cucumber and place the zucchini through a vegetable spiraliser to get zucchini spirals or “noodles”. Add zucchini or cucumber to the rest of the vegetables. 6. Shred carrot then beetroot on either the medium or large side on grater for your preference and add to bowl. 7. Combine vegetables until evenly mixed together. 8. Either apply the dressing on the salad or serve on the side. Enjoy! – Pascal Jackson

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THURSDAY, APRIL 7, 2022 40 1 pack Rainforest Jumbo Shrimps 2 Rainforest Fish Fillet (1-inch cuts) 2 tablespoons butter 2 tablespoons curry powder 1 stalk scallion 1 tablespoon finely chopped thyme 6 cloves garlic, shredded 1 large onion, roughly chopped 1 large carrot, chopped 1 medium sweet pepper, roughly chopped 2 cups coconut milk 1/4 cup shredded coconut Salt must be added according to personal taste. EASTER COOKBOOK | THURSDAY, APRIL 7, 2022 INGREDIENTS DIRECTIONS CREAMY COCONUT CURRIED SHRIMP AND FISH 1. Season fish with salt. 2. Sauté fish in 1 tablespoon butter and remove from heat (don’t drain). 3. Sauté shrimp and add salt, remove from heat (don’t drain). 4. Sauté seasonings. 5. Add curry powder and stir. 6. Add shrimp and fish, stir, cover and let simmer for 2 minutes. 7. Add remaining ingredients, except coconut, and stir. 8. Cover and let simmer for another 5- 10minutes on low flame. 9. Add coconut at the last 2 minutes of preparation. Name: JODY BROWN Number: 8768855479 or 8763924370 Social media: www.facebook.com/ devanjo’scatering/ @devanjoskitchen(instagram) Devanjoskitchen (YouTube)

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THURSDAY, APRIL 7, 2022 42 EASTER COOKBOOK | THURSDAY, APRIL 7, 2022 PUMPKIN-COCONUT STEAMED SNAPPER 4 whole snappers (of your choice) 1 cup onion, small diced 1 cup scallion, chopped 1/4 cup garlic, minced 2 whole sweet pepper, julienned (colours depending on you) 1tsp Scotch bonnet pepper, small diced Salt Maggi Fish Seasoning Pimento powder 1/2 cup fresh thyme Black pepper 2 cups pumpkin, small diced 1/3 cup rich coconut milk 2 cups water Okra (to your liking) Carrot (to your liking) 2tbsps vegetable oil 1tsp butter/margarine Optional: Crackers and/or bammy 1. Wash and clean fish and make 2 scores on each side. 2. Season withMaggi Fish Seasoning, black pepper, pimento powder to your liking. 3. To a large saucepan (or Dutch pot), add oil and margarine and place on medium meat. 4. When the butter is melted and the oil is hot, add onion, scallion, garlic, Scotch bonnet pepper and fresh thyme, and allow to sauté for 30 seconds. 5. Season your pot by adding Maggi Fish Seasoning, salt and black pepper. 6. Add the fish to the pot and allow them to absorb some of the flavour from the pot for about 10 seconds, thenaddwater, cover and allowtocook for about 15minutes.Makesure you turn the fish on each side occasionally. 7. Remove cover, add pumpkin and bammy (optional) and allow to cook. 8. Taste and adjust based on your preferred salt and spice threshold. 9. When bammy and pumpkin are almost cooked, add okra, carrots and coconut milk, and allow to simmer on low heat until vegetables are fully cooked. 10. If you choose to add crackers, add them during the last minute of cooking. Serve as is or with additional sides. Serves 4. – Shemaya Graham INGREDIENTS DIRECTIONS

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THURSDAY, APRIL 7, 2022 44 Preparation time: 15 mins. Cooking time: 30 mins. Yield: 4 Servings • 4 medium sweet potatoes, peeled and diced • 6 cups water • 1 cup milk • 4tbsps Prima Margarine • 1 egg • 1 cup breadcrumbs • 1 medium onion, minced • 4 cloves garlic, minced • 1tsp salt • 2tsps black pepper • 1tsp Grace All Purpose Powdered Seasoning • 2 cans Grace Sardines in Hot Peppers, shredded • 3tbsps Grace Coconut Oil Bang Bang Sauce • ½ cup mayonnaise • ¼ cup Grace Sweet n’ Spicy Sauce • ½ tsp Grace Red Pepper Sauce EASTER COOKBOOK | THURSDAY, APRIL 7, 2022 INGREDIENTS SAVOURY SARDINES & POTATO FISH CAKE 1. Bring 6 cups of water to a boil, add peeled and diced sweet potatoes, and cook until soft. 2. Drain water, add milk and margarine to sweet potato, and mash until smooth and creamy. 3. Add the remaining ingredients, except oil, and mix gently until fully combined. 4. Divide the mixture into 8 equal parts and form into round, flat patties. 5. Heat the oil in a frying pan to a mediumheat. Fry each patty for 2 minutes on each side, or until golden brown and crispy. 6. Drain on paper towel and serve with bang bang sauce. Directions for sauce: Stir to combine all ingredients. Tip: Sweet potato patties can be baked on a tray or in an air fryer until golden brown on each side. DIRECTIONS

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PIE 1 pound sweet potato 1 pound irish potato 2 tablespoons butter 3 teaspoons salt 6 cups water PIE FILLING 1 pound fish fillet (cut in 1-inch cubes) 1/2 pound pak choi, chopped 1/2 pound cabbage, chopped 2 cups mixed vegetables 8 cloves garlic, shredded 1 teaspoon salt 1 large onion, chopped 1 tablespoon finely chopped thyme 1 stalk scallion, finely chopped 1 cup coconut milk 1 tablespoon butter 1. Always do your pre- prep before you start to cook. 2. Put water to boil for potatoes. 3. Peel and dice sweet potatoes and put in bowl of water. 4. Peel and dice irish potatoes and add to water also. 5. Add to boilingwater and boil for 10-15minutes. 6. Remove from heat and drain. 7. Add butter and crush in a bowl. 8. Set aside to cool. FILLING 1. Add butter to pot and melt. 2. Saute the fish, stirring regularly. 3. Add seasonings and stir. 4. Add the pak choi and cabbage, cook for 30 seconds, stirring regularly. 5. Add the remaining ingredients and stir. 6. Cover and simmer for 1 minute. 7. Remove from heat. MAKING THE PIE 1. Grease a 8-inch baking tin. 2. Add 2/3 of the potato and spread evenly at the bottom and on the side (my secret is to add oil to my hand or spoon to make it easier to spread.) 3. Add the filling and spread evenly. 4. Use remaining potato and cover the filling. 5. Bake for 10-15 minutes or until you have your desired colour. 6. Remove and cool before cutting. Serves 5 persons Name: JODY BROWN NUMBER: 8768855479 OR 8763924370 SOCIAL MEDIA: www.facebook.com/ devanjo’scatering/ @devanjoskitchen(instagram) Devanjoskitchen (youtube) THURSDAY, APRIL 7, 2022 46 EASTER COOKBOOK | THURSDAY, APRIL 7, 2022 INGREDIENTS DIRECTIONS DOUBLE POTATO-COCONUT FISH & VEGETABLE POT PIE

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