Timeless Traditions - Christmas Cookbook 2021

TUESDAY, DECEMBER 14, 2021 62 INGREDIENTS 1 cucumber, peeled and chopped 2 fresh tomatoes, chopped 1 red bell pepper, chopped 1 small roasted plantain, peeled and julienned 5 romaine lettuce leaves, torn into bite size pieces 1 clove garlic, minced 1 teaspoon chopped fresh dill 1 teaspoon chopped fresh basil SORREL CHUTNEY 1 tbsp cooking oil 2 tsp fresh ginger, finely minced 2 cloves garlic, finely minced 2 Scotch bonnet, diced (optional: remove seeds for less heat) 1 tsp ground coriander 1/2 tsp ground cumin 1/4 tsp ground cloves 1/4 tsp ground cinnamon 1/4 tsp salt 2 cups sorrel juice with buds 2 cups white granulated sugar 1/4 cup white vinegar DIRECTIONS 1. Toss together the cucumber, tomato, onion, pepper, mango, plantain and lettuce in a large salad bowl or platter and put to chill. 2. Heat the oil over medium-high in amedium stock pot. Saute the gin- ger, garlic and Scotch bonnet for a minute. Add the spices and saute for another minute. Add the sorrel juice with buds, sugar, salt, and vinegar and stir to combine. Bring it to a rapid boil and reduce to medium-low. Steady simmer for 30 minutes to 1 hour. Remove fromheat and allow it to cool. Chef Richard Esson GRILLED ROASTED PLANTAIN SALAD WITH SORREL GINGER CHUTNEY THE GLEANER’S CHRISTMAS COOKBOOK |