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THURSDAY, MARCH 21, 2024 2 THE GLEANER’S EASTER COOKBOOK | THURSDAY, MARCH 21, 2024 Caitlon Clayton/Features Writer WELCOME TO The Gleaner’s Easter Cookbook 2024! This 32-page culinary masterpiece is your ultimate guide to crafting delicious and delightful dishes to elevate your Easter celebrations. Embrace the warmth of tradition with beloved Easter classics passed down through generations. Indulge in the rich aromas of fried fish, lamb and buttery hot cross buns that evoke memories of family gatherings and cherished moments shared around the Easter table. Delve into the art of crafting beautifully decorated Easter eggs, and savour the sweetness of nostalgic treats and traditional Easter breads, each bite infused with the essence of tradition and heritage. But our cookbook doesn’t stop at tradition – it invites you to embark on a culinary adventure brimming with surprises! Prepare to be amazed as familiar flavours meet unexpected twists, from inventive fusion dishes marrying global cuisines to whimsical Easter-themed desserts that redefine sweetness. Throughout this cookbook we invite you to embrace the spirit of experimentation and creativity, encouraging you to add your own personal flair to each recipe. Whether you’re a seasoned chef or a novice in the kitchen, there’s something for everyone within these pages, waiting to inspire and delight. So, gather your loved ones, dust off your apron, and embark on a culinary journey filled with tradition, surprise, and the joy of Easter. Let The Gleaner’s Easter Cookbook be your guide as you create unforgettable memories and savour every moment of this special holiday season Whisking up
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THURSDAY, MARCH 21, 2024 4 THE GLEANER’S EASTER COOKBOOK | THURSDAY, MARCH 21, 2024 INGREDIENTS • 2 tablespoon olive oil (28g) • 1 medium-sized onion, chopped • 3 scallion, sliced • 4 garlic cloves, minced • 3 cups vegetable stock (700ml) • 1 tablespoon ginger, minced • 6 sprigs of fresh thyme tied together • 1 tablespoon shado beni (15g), or use cilantro • ½ teaspoon Scotch bonnet pepper powder (2.5g), or use chilli powder • 1 teaspoon pink salt (6g) • 1 teaspoon black pepper (2g) • ½ teaspoon coconut sugar (2g), optional • 1 lb pumpkin (roughly 450g), chopped • 1 cup red lentils (200g) rinsed • 1 1 Scotch bonnet pepper • Additional pink salt and black pepper, to taste Caribbean Pumpkin and Lentil Soup with Coconut Milk DIRECTIONS 1. On low heat, add the olive oil to a non-stick saucepan and proceed to sauté the onions and garlic until golden. 2. Pour the vegetable stock into the saucepan. 3. Stir in the ginger, thyme shado beni, Scotch bonnet pepper powder/chilli, black pepper, pink salt, coconut sugar pumpkin and red lentils and bring to the boil. 4. Reduce the heat to medium, pour in the coconut milk, and add the whole Scotch bonnet. 5. Cover the saucepan and simmer for 20 minutes until the lentils and pumpkin are fork-tender.. 6. Use a slotted spoon to remove the Scotch bonnet/ thyme stems from the pot and discard. 7. Remove the soup mixture from the saucepan and transfer into a blender. 8. Blitz the mixture into a smooth consistency. 9. Do a taste test and add additional black pepper and pink salt, if needed. Source: www.thatgirlcookshealthy.com
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THURSDAY, MARCH 21, 2024 6 THE GLEANER’S EASTER COOKBOOK | THURSDAY, MARCH 21, 2024 INGREDIENTS 1 (7lb) semi-boneless leg of lamb, aitchbone removed, fat trimmed to ¼-inch thick, and lamb tied 4 garlic cloves 1 tbsp fine sea salt 2 tbsp chopped fresh rosemary ½ tsp freshly ground black pepper, plus more Neutral or extra-virgin olive oil, for pan ¼ cup dry red wine or broth Kosher salt DIRECTIONS Step 1 Pat one (7lb) semi-boneless leg of lamb, aitchbone removed, fat trimmed to ¼-inch thick, and lamb tied, dry and score fat by making shallow cuts all over with the tip of a sharp small knife. Step 2 Pound 4 garlic cloves to a paste with 1 tbsp fine sea salt, using a mortar and pestle (or finely chop and mash with a heavy knife), and stir together with 2 tbsp chopped fresh rosemary and ½ tsp freshly ground black pepper. Put lamb in a lightly oiled roasting pan, then rub paste all over lamb. Let stand at room temperature, 30 minutes. Step 3 Place a rack in centre of oven; preheat oven to 350°F. Roast lamb until an instant-read thermometer inserted 2 inches into thickest part of meat (do not touch bone) registers 130°F, 1½–1¾ hours. Transfer to a cutting board and let stand 15–25 minutes (internal temperature will rise to about 140°F for medium rare). Step 4 Add ¼ cup dry red wine or broth to pan and deglaze by boiling over medium-high heat, stirring and scraping up brown bits, 1 minute. Season pan juices with kosher salt and pepper and serve with lamb. Source: www.epicurious.com Leg of Lamb with Garlic and Rosemary
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THURSDAY, MARCH 21, 2024 8 THE GLEANER’S EASTER COOKBOOK | THURSDAY, MARCH 21, 2024 INGREDIENTS • 3 cups AP flour, sifted • 1 tbsp baking powder • 1/2 tsp salt • 1 tsp nutmeg • 1 tsp ground ginger • 2 tsp cinnamon • 2 tsp mix spice (optional) • 14.5oz bottle of Guinness (or other brand of stout or malt) • 1 cup light-brown sugar • 1 tbsp molasses • 1/4 cup honey • 1 tbsp browning (more for darker bun) • 2 tsp vanilla extract • 4 tbsp melted butter • 1 large egg • 1 cup dried raisins • 1/3 cup bottled cherries • 2 tbsp coconut water (optional, if you want an extra moist bun) Glaze • 2 tbsp honey • 2 tbsp water DIRECTIONS 1. Preheat oven to 350°F. Grease a 9-inch loaf pan and set aside. 2. Whisk together the dry ingredients in a large mixing bowl and set aside. 3. Pour Guinness into a large mixing bowl. Add sugar and whisk until the sugar has completely dissolved. Add the rest of the wet ingredients. Use a wooden spoon to ensure the ingredients are thoroughly mixed together. The mixture may curdle a bit because of the egg and melted butter; this is normal. Add the raisins and let them sit in the liquid for a minute or two to plump up. 4. Gently fold the dry ingredients into the wet ingredients, working in batches. Use your spatula to ‘cut’ the flour into the batter, but be very careful not to overwork the batter. The resulting batter should be runny and when you lift your spoon, the batter should fall like a ribbon (in terms of consistency, the batter should be a little thinner than pancake batter and a little thicker than cake batter). If the batter is too wet, add a 1tbsp more flour; if it is too dry, add more stout or water. 5. Pour the batter into the greased loaf pan, the batter should fill 2/3rd of the pan. If you have excess batter, make muffins! Bake for 1 hour and 30 minutes, or until a knife inserted into the middle of the bun comes out clean. 6. Make the glaze. Heat water and honey on the stove until the honey dissolves. Using a pastry brush, brush the honey and water mixture over the bread while it is still hot. 7. Let the bun rest for 20-30 minutes before slicing with a bread knife. For a firmer bun, place the loaf in the fridge to chill. Serve alone or with cheddar cheese and enjoy! Source: www. sweetandsorrel.com
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THURSDAY, MARCH 21, 2024 10 THE GLEANER’S EASTER COOKBOOK | THURSDAY, MARCH 21, 2024 INGREDIENTS • 28 ounces (800g) Rainforest Salmon Fillets • Salt and pepper, to season • 3 tablespoons lemon juice, divided • 1 tablespoon olive oil • 4 tablespoons butter • 8 cloves garlic, finely chopped or minced • 4 tablespoons fresh chopped Italian parsley leaves, divided • Lemon slices of half a lemon • Rainforest Corn on the Cob Honey Mustard Sauce • 1 tsp avocado oil • 3 tablespoons honey • 3 tablespoons mustard • ½ cup water • 1 tablespoon brown sugar • 1 yellow onion, sliced DIRECTIONS Honey Mustard Sauce 1. To a sauté pan, over medium heat, add avocado oil. Add onions and sauté until transferred. Reduce the heat to low and continue to cook the onions until they become light brown. 2. Add the sugar and stir for 2 minutes until dissolved. Add the honey and mustard and stir. Add 1-2 tablespoons of water if the sauce becomes too thick, or as needed. Set aside. Roasted Corn on the Cob 1. Table 2 tablespoons of the butter and bring to room temperature. Combine with minced garlic and brush the corn. 2. Roast in an oven at 325 degrees for 20-25 minutes. Salmon 1. Pat dry room temperature Rainforest Salmon Fillets with paper towel. Season all over with salt, pepper or your favourite fish seasoning mix. Squeeze 1-2 teaspoons of lemon juice over each fillet, and rub all the flavour in. 2. Heat the olive in a large non-stick pan or skillet over medium-high heat until hot. Place salmon fillets flesh side down, pressing them lightly so the entire surface of the flesh comes into contact with the pan. Sear, undisturbed, for 3-4 minutes until crispy and golden. 3. Flip and sear the other side of each fillet for TWO minutes. Add in the butter, chopped garlic, 3 tablespoons of parsley, remaining lemon juice and lemon slices. Stir the butter and garlic around each fillet. 4. Continue to cook the salmon for a further 1-2 minutes, or until salmon reaches desired doneness. (The butter will begin to brown slightly.) Taste test and season with salt and pepper to your tastes, and add more lemon juice if desired. 5. Garnish with the remaining parsley and drizzle the butter over each fillet. Serve immediately. Pan-seared Rainforest Salmon with Honey Mustard Sauce and Roasted Corn on the Cob
THURSDAY, MARCH 21, 2024 11 Crispy Basa INGREDIENTS: - 1 lb Rainforest Basa Fillet, thawed, cut into 6 oz pieces, seasoned - 2 cups neutral oil or shortening - 2 cups all purpose flour - 1 tbsp paprika - 1 tbsp garlic powder - 1 tsp salt Escoveitch Pickle - 1 cup white vinegar - 2 scotch bonnet pepper, sliced - 1 medium carrot, fine julienne - 1 onion, thinly sliced - 1 tablespoon brown sugar - 1 teaspoon whole pimento Mango Remoulade - ½ cup Rainforest frozen mango chunks - 1 cup mayonnaise - 1 scotch bonnet pepper, seeds and veins removed DIRECTIONS: Escoveitch Pickle Set the vinegar over medium heat and bring to a boil. Remove from heat and immediately place onions, carrots, scotch bonnet pepper, whole pimento and sugar. Stir and set aside. Mango Remoulade In a blender, blend on high speed, mayonnaise, Rainforest Mango Chunks, deseeded and deveined scotch bonnet pepper until smooth. Place in a bowl, cover and set aside in the refrigerator. Crispy Basa Fillet 1. Preheat neutral oil or shortening until it reaches 350˚. 2. Toss your seasoned Rainforest Basa Fillet in the flour lightly and make sure it is completely covered. Dust off any excess flour against the side of the bowl. 3. Carefully drop each piece into the hot oil and cook for 7-9 minutes, or until light brown and crispy on the outside. 4. Allow to rest in a dry container for 2 minutes and serve immediately. PREPARED BY: Jacqui Tyson ADVERTISEMENT
THURSDAY, MARCH 21, 2024 12 THE GLEANER’S EASTER COOKBOOK | THURSDAY, MARCH 21, 2024 INGREDIENTS • 2 dozen sprats • Vinegar • Salt and pepper, to taste • Oil, for frying DIRECTIONS 1. Clean and wash the sprats with vinegar and water. 2. Dry with paper towel. 3. Season with salt and black pepper and fry in hot oil. 4. Place fried sprat on paper towel to drain oil. 5. Serve with hard dough bread. Source: jamaicans.com
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THURSDAY, MARCH 21, 2024 14 THE GLEANER’S EASTER COOKBOOK | THURSDAY, MARCH 21, 2024 INGREDIENTS 3 cups of shredded raw carrots 4 beaten eggs 1 3/4 cups brown sugar 2 1/2 cups flour 1 1/2 cup oil 1 teaspoon vanilla 1 1/2 cinnamon 3/4 nutmeg 1/2 teaspoon mixed spice 1 teaspoon baking soda 1/2 teaspoon salt DIRECTIONS 1. Combine shredded raw carrot and sugar in a bowl and mix well. 2. Add beaten eggs, then oil and vanilla, and mix well. 3. Combine and sift together the flour, cinnamon, the other spices, along with the nutmeg, the mixed spice, baking soda and salt. 4. Slowly add the dry ingredient combination to the wet mixture and mix until completely combined. 5. Pour batter into greased baking container and bake for about 40 minutes at 350°F or until you stick a knife in the centre and it comes up dry Source: www.jamaica-land-we-love.com
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THURSDAY, MARCH 21, 2024 22 THE GLEANER’S EASTER COOKBOOK | THURSDAY, MARCH 21, 2024 INGREDIENTS • 4 firm white fish fillets, about 6 inches long, 1-inch thickness throughout (cod, halibut, or mahi mahi are great ) • 3 tbsp melted butter • Juice and zest from 1 medium lemon • ½tsp kosher salt, plus extra to taste • 1tsp paprika • 1tsp garlic powder • 1tsp onion powder • ¼tsp freshly ground black pepper • 3 tbsp olive oil • Freshly chopped basil or parsley leaves, for garnish and flavour • Extra lemon slices for serving INSTRUCTIONS 1. Use paper towels to thoroughly pat dry excess moisture from fish fillets. This step is crucial for fish to brown nicely in pan – otherwise, it will steam instead of brown. Set aside. 2. In a bowl, combine melted butter, lemon juice and zest, and 1/2tsp kosher salt. Stir to combine well. Taste and add a bit more kosher salt, if desired. 3. In a separate bowl, combine the remaining 1/2tsp kosher salt, paprika, garlic powder, onion powder, and black pepper. Evenly press spice mixture onto all sides of fish fillets. 4. In a large, heavy pan over medium-high heat, heat up the olive oil until hot. Once your oil is sizzling, cook 2 fish fillets at a time to avoid overcrowding (allows for even browning). Cook each side just until fish becomes opaque, feels somewhat firm in the centre, and is browned, about 2-3 minutes per side; lightly drizzle some of the lemon butter sauce as you cook, reserving the rest for serving. Take care not to overcook, as that will result in a tougher texture. Season with extra kosher salt and freshly ground black pepper to taste. 5. Serve fish with remaining lemon butter sauce, basil or parsley, and lemon wedges. Source: www.chewoutloud.com
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THURSDAY, MARCH 21, 2024 24 THE GLEANER’S EASTER COOKBOOK | THURSDAY, MARCH 21, 2024 INGREDIENTS • 1 cup butter, softened • 2 cups sugar • 3 large eggs, room temperature • 2 teaspoons vanilla extract • 2 cups mashed ripe bananas • 1/2 cup drained canned crushed pineapple • 3 cups all-purpose flour • 1 teaspoon baking soda • 1 teaspoon ground cinnamon • 1/2 teaspoon salt • 1 cup sweetened shredded coconut • 1 cup chopped walnuts • cream cheese frosting: • 1 package (8 ounces) cream cheese, softened • 1/2 cup butter, softened • 3-3/4 cups confectioners’ sugar • 1 teaspoon vanilla extract DIRECTIONS 1. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In a small bowl, combine bananas and pineapple. 2. Combine the flour, baking soda, cinnamon and salt; add to the creamed mixture alternately with banana mixture, beating well after each addition. Fold in coconut and walnuts. 3. Fill 24 paper-lined muffin cups about two-thirds full. Bake at 350° until a toothpick inserted in the centre comes out clean, 20-25 minutes. Cool the cupcakes for 10 minutes before removing from pans to wire racks to cool completely. 4. In a small bowl, beat cream cheese and butter until fluffy. Add confectioners’ sugar and vanilla; beat until smooth. Frost cupcakes. Source: www.tasteofhome.com
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THURSDAY, MARCH 21, 2024 26 THE GLEANER’S EASTER COOKBOOK | THURSDAY, MARCH 21, 2024 INGREDIENTS • 3 cups all-purpose flour • ¾ cup warm water (110 degrees F/45 degrees C) • ¼ cup white sugar • 1 large egg • 1 large egg, separated, divided • 3 tablespoons butter, softened • 1 tablespoon active dry yeast • 1 tablespoon instant powdered milk • ½ teaspoon salt • ¾ cup dried currants • 1 teaspoon ground cinnamon • 2 tablespoons water • ½ cup confectioners’ sugar • 2 teaspoons milk • ¼ teaspoon vanilla extract DIRECTIONS 1. Put flour, warm water, 1/4 cup white sugar, egg, egg white, butter, yeast, milk powder, and salt in a bread maker and start on dough programme. 2. When 5 minutes of kneading are left, add currants and cinnamon. Leave in the machine until doubled in size, about 1 hour. 3. Punch down dough on a floured surface, cover, and let rest for 10 minutes. 4. Shape into 12 balls and place in a greased 9x12-inch pan. Cover and let rise in a warm place until doubled, 35 to 40 minutes. 5. Preheat the oven to 375 degrees F (190 degrees C). 6. Mix egg yolk with 2 tablespoons water in a small bowl; brush on dough. 7. Bake in the preheated oven until golden brown, about 20 minutes. Remove from pan immediately and cool on wire rack. 8. Mix together confectioners’ sugar, milk, and vanilla until smooth. Place glaze in a piping bag or a sandwich bag with the corner snipped off; pipe a cross onto each roll. Source: www.allrecipes.com
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THURSDAY, MARCH 21, 2024 30 THE GLEANER’S EASTER COOKBOOK | THURSDAY, MARCH 21, 2024 INGREDIENTS • 2 tbsp neutral oil, divided • 4 boneless, skinless chicken breasts (about 2 lb total) • 1 tsp freshly ground black pepper • 3/4 tsp garlic powder • 2 1/2 tsp kosher salt, divided, plus more • 2 tbsp chopped fresh cilantro, plus more for serving • 16 oz strawberries, stemmed, halved, sliced, divided • 3 jalapeños, seeded, chopped, divided • 2 shallots, chopped, divided • 1/2 c. plus 1 tbsp balsamic vinegar • 1 chipotle chili in adobo, chopped, plus 1 tsp adobo sauce • 2 tbsp BBQ sauce • 2 tbsp honey DIRECTIONS Step 1 In a large skillet over medium heat, heat 1 tablespoon oil. Pat chicken dry; season both sides with pepper, garlic powder, and 2 teaspoons salt. Add chicken to skillet and cook, turning occasionally, until golden brown and an instant-read thermometer inserted into thickest part registers 160°, 7 to 8 minutes per side. Transfer chicken to a plate. Step 2 Meanwhile, in a small bowl, toss cilantro, 1 cup strawberries, 1/3 cup jalapeños, 2 tablespoons shallots, 1 tablespoon vinegar, and 1/2 teaspoon salt. Step 3 In same skillet over medium heat, heat remaining 1 tablespoon oil. Cook remaining jalapeños and shallots and a pinch of salt, stirring occasionally, until shallots start to soften, about 2 minutes. Add remaining 1/2 cup vinegar and stir to deglaze, scraping bottom of skillet. Stir in chile, adobo sauce, BBQ sauce, honey and remaining strawberries. Cook, stirring occasionally, until sauce has thickened and strawberries have started to cook down, 7 to 8 minutes. Step 4 Return chicken to skillet to heat through. Spoon strawberry salsa over. Top with cilantro. Source: www.delish.com
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