THURSDAY, APRIL 10, 2025 1 THE GLEANER |
METHOD Step 1: Prepare the crust 1. In a bowl, mix flour and salt. 2. Add cold butter and rub into the flour until the mixture resembles coarse crumbs. 3. Gradually add ice water, 1 tablespoon at a time, mixing until a dough forms. 4. Shape the dough into a ball, wrap it in plastic, and chill for 30 minutes. 5. Roll out the dough on a floured surface and fit it into a greased 9-inch tart pan. Prick the base with a fork. 6. Pre-bake the crust at 180°C (350°F) for 10 minutes until slightly golden. Step 2: Prepare the filling 1. Heat butter or oil in a pan over medium heat. 2. Sauté onions and garlic until fragrant, about 2 minutes. 3. Add callaloo, thyme, salt, black pepper, and Scotch bonnet (if using). Cook for 3-4 minutes until wilted. Remove from heat and let cool. Step 3: Assemble and bake 1. In a bowl, whisk eggs and cream until combined. 2. Stir in the cooked callaloo and half of the cheese. 3. Pour the mixture into the pre-baked crust and sprinkle the remaining cheese on top. 4. Bake at 180°C (350°F) for 25-30 minutes or until the quiche is set and golden brown on top. 5. Let cool for 5-10 minutes before slicing. SERVING SUGGESTION Serve warm with a side salad, roasted breadfruit, or festival for a delicious Easter meal! Jenee Cooke Human Ecology and Hospitality Services Department Mico University College THURSDAY, APRIL 10, 2025 2 COOKBOOK THE GLEANER | Cheesy Callaloo Quiche This Cheesy Callaloo Quiche combines flaky pastry with a creamy, cheesy filling made with fresh callaloo and local spices. Perfect for Easter brunch or a light dinner. FOR THE PASTRY CRUST: • 200g (1 ⅔ cups) all-purpose flour • 100g (½ cup) cold butter, cubed • ¼ tsp salt • 2-3 tbsp ice water FOR THE FILLING: • 200g (2 cups) fresh callaloo, finely chopped • 150g (1 ¼ cups) shredded cheddar cheese (or a mix of cheddar and mozzarella) • 3 eggs • 200ml (¾ cup) heavy cream or evaporated milk • 1 small onion, finely chopped • 2 cloves garlic, minced • ½ tsp black pepper • ½ tsp salt • ½ tsp thyme (fresh or dried) • ¼ tsp Scotch bonnet pepper (optional, finely chopped for heat) • 1 tbsp butter or oil for sautéing
THURSDAY, APRIL 10, 2025 4 COOKBOOK THE GLEANER | • 3 tablespoons extra-virgin olive oil • 3 tablespoons whole milk Greek yogurt • 1½ tablespoons fresh lemon juice • 1 teaspoon Dijon mustard • 1 teaspoon honey • 1 garlic clove, grated • ½ teaspoon sea salt • Freshly ground black pepper • 4 cups small cauliflower florets, from about 1 medium cauliflower, 1½ pounds • 3 hard boiled eggs, chopped • 2 celery stalks, thinly sliced • Heaping ½ cup Pickled Red Onions • 1½ tablespoons capers • 1 tablespoon chopped fresh parsley • 1 tablespoon chopped fresh dill Cauliflower Salad METHOD In a large bowl, whisk together the olive oil, Greek yogurt, lemon juice, mustard, honey, garlic, salt, and several grinds of pepper. Add the cauliflower and stir to coat, then add the eggs, celery, pickled onions, capers, parsley, and dill and mix again. Cover and chill for at least 1 hour and up to a day. Stir well and season to taste before serving. Source: www.loveandlemons.com
THURSDAY, APRIL 10, 2025 6 COOKBOOK THE GLEANER | • 1 pack (400g) pasta (spaghetti, penne, or your choice) • 1 cup cooked red peas (red kidney beans) • 1 cup green beans • 1 cup sweet corn • 4 tbsp coconut powder • 4 tbsp powdered milk • 1 ½ - 2 cups hot water (adjust for sauce thickness) • 1 tsp pepper flakes (adjust to taste) • 1 tsp black pepper • 1 ½ tsp salt (or to taste) • 1 tbsp cornstarch • 1 ½ tsp garlic powder • 2 tbsp oil or butter • 1 medium tomato (diced) • 1 medium onion (chopped) • ½ sweet pepper (chopped) Vegetable Pasta METHOD 1. Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Drain and set aside. 2. Prepare the seasoned creamy sauce: In a bowl, mix the coconut powder, powdered milk, hot water, black pepper, salt, and pepper flakes. Stir well to dissolve everything. Add cornstarch slurry to thicken. Set aside. 3. Sauté the vegetables: In the same pot (or a large pan), heat oil or butter over medium heat. Add the chopped onions, sweet pepper, and tomato. Sauté until softened (about 2-3 minutes). Add the red peas, green beans, and sweet corn. Stir and cook for another 2 minutes. 4. Combine everything: Pour the seasoned coconut-milk mixture into the pot with the sautéed vegetables. Stir and let it simmer for 3-5 minutes until slightly thickened. Add the drained pasta and mix well, ensuring it is fully coated in the creamy sauce. Derisha Duhaney Mico University College
THURSDAY, APRIL 10, 2025 8 COOKBOOK THE GLEANER | Quinoa with Sweet Corn and Black Beans Snow Peas with Sesame Seeds • 100g snow peas • 5g sesame seeds • 2g sea salt • 10ml flavoured oil (rosemary & pimento) METHOD 1. Heat flavoured oil in a pan over medium heat. 2. Add snow peas and sauté for 2-3 minutes. 3. Sprinkle with salt and sesame seeds, then toss well. 4. Cook for an additional minute and serve warm. Shauna-Kay Guscott The Mico University College • 90g quinoa • 240m coconu mik • 15g bck bns • 15g s corn • 5g iodisd salt • 3g white pepper • 10ml flavoured oil (rosemary & pimento) METHOD 1. Rinse quinoa under cold water. 2. In a saucepan, bring coconut milk to a boil and add quinoa. 3. Reduce heat, cover, and simmer for 15 minutes or until quinoa is tender. 4. Stir in black beans, sweet corn, salt, white pepper, and flavoured oil. 5. Cook for an additional 5 minutes, then fluff with a fork and serve.
THURSDAY, APRIL 10, 2025 10 COOKBOOK THE GLEANER | BASA FISH, also known as pangasius or swai, is a type of catfish native to Southeast Asia, particularly the Mekong and Chao Phraya rivers, and is known for its mild flavour and firm texture. Basa fish is a popular and cheap alternative for cod or haddock. Like other fish, it’s a healthy source of omega-3s and protein. It is growing increasingly popular in Jamaica and a lot persons turn to it as the alternative to snapper because of its flesh and flavour. One reason Basa is so popular is its cost. It’s cheap to grow and harvest, making it competitively priced, even when exported abroad. Due to its low calorie and high protein content, it can be a beneficial food for those on a diet – not unlike other types of white fish. It also contains 5 grams of unsaturated fats, which include some omega-3 fatty acids. Omega-3 fatty acids are essential fats important for maintaining the optimum health of your body and brain – especially as you age. However, basa is much lower in omega-3 fats than oily fish like salmon and mackerel. Basa is low in calories and high in protein. Eating lean fish like basa has been linked to longevity and a reduced risk of heart disease. This suggest that it’s a healthy addition to a balanced diet. They are more sustainable than most other fish and make for a good eat especially if you are short on finances and can’t afford the world renown snapper. CULINARY USES • Versatile: Basa is a popular choice for seafood dishes due to its mild flavour and firm texture, often used in boneless fillets. • Popular in Western cuisine: It’s often used in similar ways to cod or haddock. • Indian cuisine: More recently, basa is being incorporated into traditional Indian recipes, such as curries and fried fish preparations. Though most persons will not readily opt for the basa fish, it is noteworthy that it has all the qualities to make very delicious and delicate dishes. So … how do we get this fish to mimic the quality of a snapper? The following are the tricks that I have used in my preparation of the fish. This is one fish that we must treat with love and what better time of the year than Easter to show fish lovers how to love fish. 1. Since basa is a freshwater fish soaking it in salt water for 5- 10 minutes will give it the taste of seawater fish 2. Basa is less firm than that of SNAPPER BECAUSE OF THE HIGH water content so making sure that it is drained and dried properly will definitely improve the texture of the fish. 3. Using a dry rub to season the basa will help also with reducing the moisture content. 4. If you plan to use the moist method of cooking the fish – add it to the pot in the last few minutes of cooking 5. Searing the basa fish on all sides always helps to prevent it from breaking up. 6. It’s always good to dredge this fish before frying. 7. Wrapping this fish in callaloo, pak choi or cabbage leaves makes for an excellent dish whether fried or poached. So the next time you crave snapper but are financially unable to get it, just get some basa and have an excellent, affordable, delicious and Easterly dish. Jody Brown Lecturer/Chef Mico University College Could basa be the next snapper?
THURSDAY, APRIL 10, 2025 12 COOKBOOK THE GLEANER | • 2 pounds whole fish, scaled and cleaned, or more to taste • 1 lemon, juiced • 8 cups water • 4 green bananas, chopped • 1 pound pumpkin, cut into 1-inch pieces, or more to taste • 2 potatoes, chopped • 2 ears corn, cut into 1-inch pieces • 4 ounces carrots, cut into 1/2-inch pieces • ½ cup chopped okra • 4 scallions, chopped • 1 hot chilli pepper • 2 cloves garlic, chopped • 1 teaspoon salt • 1 teaspoon ground black pepper • 4 sprigs fresh thyme, leaves stripped Fish Tea METHOD 1. Gather all ingredients. 2. Rinse fish with lemon juice; drain. 3. Bring water to a boil in a large pot. Add fish; reduce to a simmer and cook until soft, about 30 minutes. Use a slotted spoon to remove fish to a plate, reserving broth in the pot. Let fish cool; remove bones, keeping large pieces of flesh intact. 4. Bring broth to a boil. Add green bananas, pumpkin, potatoes, corn, carrots, okra, scallions, Chile pepper, garlic, salt, black pepper, and thyme. Return to a boil. Reduce heat to low and simmer until potatoes are almost tender, about 10 minutes. 5. Stir in fish pieces and simmer until flavours combine, about 5 minutes more. 6. Remove soup from heat and let stand before serving, about 30 minutes. Discard pepper. RECIPE TIPS You can slit the pepper before adding if you prefer more heat. When reheating leftovers, do not boil; it will break down the fish. Source: www.allrecipes.com
THURSDAY, APRIL 10, 2025 14 COOKBOOK THE GLEANER | A creamy, flavourful spread combining the rich taste of cream cheese with the savoury, salty goodness of saltfish. Perfect for serving with Excelsior Water Crackers, toasted bread, or dumplings. Cream Cheese & Saltfish Spread (Makes about 1 ½ cups) • 150g (5 oz) saltfish (salted cod) • 200g (8 oz) cream cheese, softened • 2 tbsp mayonnaise (optional, for extra creaminess) • 1 tbsp lime juice • ½ tsp black pepper • ½ tsp all-purpose seasoning (optional) • ¼ tsp smoked paprika • ½ small red onion, finely minced • 1 stalk scallion, finely chopped • ½ small Scotch bonnet pepper, finely minced (optional) • 1 tbsp fresh parsley or cilantro, chopped METHOD Step 1: Prepare the saltfish 1. Rinse the saltfish under cold running water. 2. Boil in fresh water for 10-15 minutes to remove excess salt. Drain and let cool. 3. Flake the saltfish into small pieces using a fork. Step 2: Make the spread 1. In a bowl, mix the softened cream cheese with mayonnaise, lime juice, black pepper, all-purpose seasoning, and paprika until smooth. 2. Add the flaked saltfish, red onion, scallion, Scotch bonnet (if using), and parsley. 3. Mix well until fully combined. Taste and adjust seasoning if needed. Step 3: Serve and enjoy 1. Spread onto Excelsior Water Crackers, toasted bread, or bagels. 2. Garnish with extra scallions and parsley. 3. Serve immediately or chill for 30 minutes to let the flavours develop. SERVING IDEAS • Add roasted garlic or a drizzle of honey for extra depth. • Serve alongside avocado slices for a creamy contrast. • Use as a filling for stuffed dumplings or sandwiches. Jenee Cooke Mico University College
METHOD Step 1: Prepare the breadfruit buns 1. Cut the breadfruit into ½-inch thick round slices and remove the core from each slice. 2. Lightly brush with oil and salt. 3. Roast in an oven at 190°C (375°F) for 15-20 minutes, or fry in a pan for 2-3 minutes per side until golden brown. Set aside. Step 2: Make the escoveitch pickle 1. In a saucepan, heat vinegar and water over medium heat. 2. Add carrots, onions, Scotch bonnet, salt, sugar, thyme, and pimento. 3. Simmer for 2 minutes, then remove from heat and let cool. Step 3: Prepare the fish 1. Pat the fish dry and season with salt, black pepper, all-purpose seasoning, paprika, Scotch bonnet, and lime juice. Let marinate for 10 minutes. 2. Mix flour and cornmeal in a shallow dish. Dredge the fish fillets in the mixture, shaking off excess. 3. Heat oil in a pan over medium-high heat and fry fish for 3-4 minutes per side until golden brown and crispy. Drain on paper towels. Step 4: Assemble the sliders 1. Place a breadfruit slice as the base. 2. Add a small dollop of mayo (optional) and some shredded lettuce or cabbage. 3. Place a piece of crispy fish on top. 4. Spoon some escoveitch pickle over the fish. 5. Top with another breadfruit slice and garnish with fresh herbs. SERVING TIP • Serve warm with extra escoveitch sauce on the side. Jenee Cooke Mico University College THURSDAY, APRIL 10, 2025 18 COOKBOOK THE GLEANER | These Escoveitch Fish Breadfruit Sliders are a creative twist on the classic Jamaican escoveitch fish, served between crispy slices of roasted breadfruit with a tangy, spicy pickle topping. Perfect for Easter gatherings! Escoveitch Fish & Breadfruit Sliders For the breadfruit ‘buns’: • 1 medium breadfruit (preferably firm, not overripe) • 1 tbsp oil (for roasting or frying) • ½ tsp salt For the Escoveitch Fish: • 2 medium snapper fillets (or kingfish, parrotfish) • ½ tsp salt • ½ tsp black pepper • ½ tsp all-purpose seasoning • ½ tsp paprika • ¼ tsp Scotch bonnet pepper, finely minced (optional for heat) • 1 tbsp lime juice • ½ cup all-purpose flour (for coating) • 2 tbsp cornmeal (for extra crunch) • Oil for frying For the escoveitch pickle topping: • ½ cup vinegar (white or apple cider) • ¼ cup water • 1 small carrot, julienned • ½ small onion, thinly sliced • ½ Scotch bonnet pepper, thinly sliced (adjust for spice level) • ¼ tsp salt • ½ tsp sugar • 1 sprig fresh thyme • 4-5 pimento (allspice) berries For Assembly: • ½ cup shredded lettuce or cabbage (optional) • 1 tbsp mayonnaise (optional) • Fresh herbs (cilantro or parsley) for garnish
THURSDAY, APRIL 10, 2025 20 COOKBOOK THE GLEANER | For the shrimp • 4 tbsp butter or margarine • 2 tbsp olive oil • 4 cloves garlic • 1 lb shrimp • ¼ tsp salt • ¼ tsp black pepper For the sauce • ¼ cup chicken stock • ½ tsp red pepper flakes • 2 tbsp lemon juice • 2 tbsp parsley • 1 cup heavy cream For serving • 14oz (400g) Spaghetti, cooked Creamy Shrimp Scampi METHOD 1. In a large skillet over medium-high heat, melt 4 tbsp butter and 2 tbsp olive oil together. 2. Add the minced garlic and cook for about 30 seconds, until fragrant. 3. Add the shrimp, salt, and black pepper. Cook until the shrimp, about 2-3 minutes per side. 4. Stir in the chicken stock, heavy cream and red pepper flakes. 5. Bring the mixture to a simmer and cook until the liquid reduces by half and the shrimp are fully cooked, about 3-4 minutes. 6. Remove from heat and stir in the remaining 2 tablespoons of butter, lemon juice, and parsley. 7. Serve immediately over hot cooked pasta or with warm crusty bread. Sharese Sterling The Mico University College
THURSDAY, APRIL 10, 2025 22 COOKBOOK THE GLEANER | • 2 teaspoons Italian seasoning • 1 teaspoon garlic powder • ½ teaspoon seasoning salt • ½ teaspoon mustard powder • ½ teaspoon ground black pepper • 1 (3 pound) whole chicken • 2 lemons, juiced • 2 tablespoons olive oil Roasted Lemon Herb Chicken METHOD 1. Preheat the oven to 350 degrees F (175 degrees C). 2. Combine Italian seasoning, garlic powder, seasoning salt, mustard powder, and black pepper; set aside. 3. Remove giblets; rinse chicken thoroughly. Place chicken in a 9x13-inch baking dish. Sprinkle 1 1/2 teaspoons spice mixture inside chicken. Rub remaining spice mixture on outside of chicken. 4. Mix lemon juice and olive oil together in a small bowl; drizzle over chicken. 5. Bake in the preheated oven until juices run clear, about 1 1/2 hours, basting several times with remaining lemon-oil mixture. Source: www.allrecipes.com
THURSDAY, APRIL 10, 2025 24 COOKBOOK THE GLEANER | • 4 lamb shanks, around 13 oz / 400g each • 1 tsp EACH cooking/ kosher salt and pepper • 2-3 tbsp olive oil , separated • 1 onion, finely diced (brown, yellow or white) • 3 garlic cloves, minced • 1 cup carrot, peeled, finely diced • 1 cup celery, finely diced • 2 1/2 cups red wine (full bodied (good value wine, not expensive! • 800 g/28oz can crushed tomatoes • 2 tbsp tomato paste • 2 cups chicken stock, low sodium (or water) • 5 sprigs of thyme (preferably tied together), or 2 tsp dried thyme • 2 dried bay leaves (or 4 fresh) To Serve: • Mashed potato, polenta or pureed cauliflower • Fresh thyme leaves, optional garnish Slow-cooked lamb shanks METHOD 1. Preheat the oven to 180°C/350°F (all oven types – fan and standard). 2. Season shanks – Pat the lamb shanks dry and sprinkle with salt and pepper. Brown – Heat 2 tablespoons of olive oil in a large heavy based pot over high heat. Sear the lamb shanks in 2 batches until brown all over, about 5 minutes. Remove lamb onto a plate and drain excess fat (if any) from the pot. 4. Sauté aromatics – Turn the heat down to medium low. Heat remaining 1 tablespoon of olive oil in the same pot. Add the onion and garlic, cook for 2 minutes. Add carrot and celery. Cook for 5 minutes until onion is translucent and sweet. 5. Braising liquid – Add the red wine, chicken stock, crushed tomato, tomato paste, thyme and bay leaves. Stir to combine. 6. Add shanks – Place the lamb shanks into the pot, squeezing them in to fit so they are mostly submerged. 7. Oven 2 hours covered – Turn stove up, bring liquid to a simmer. Cover, then transfer to the oven for 2 hours. 8. Uncovered 30 minutes – Remove lid, then return to the oven for another 30 minutes (so 2 1/2 hours in total). Check to ensure lamb meat is ultra tender – if not, cover and keep cooking. Ideal is tender meat but still just holding onto bone. 9. Remove lamb onto plate and keep warm. Pick out and discard bay leaves and thyme. 10. Sauce – Strain the sauce into a bowl, pressing to extract all sauce out of the veggies (Note 5 for repurposing the veggies). Pour strained sauce back into pot. If needed, bring to a simmer over medium heat and reduce slightly to a syrupy consistency (see video) – I rarely need to. Taste then add salt and pepper to taste (Note 5 on sauce taste). 11. Serve the lamb shanks on mashed potato or cauliflower puree with plenty of sauce! Garnish with thyme leaves if desired. Source: www.recipetineats.com
THURSDAY, APRIL 10, 2025 26 COOKBOOK THE GLEANER | • 1 tablespoon canola oil • 1 tablespoon sugar • 1-1/2 pounds beef top sirloin steak, cut into 3/4-inch cubes • 5 plum tomatoes, finely chopped • 3 large carrots, cut into 1/2-inch slices • 3 celery ribs, cut into 1/2-inch slices • 4 green onions, chopped • 3/4 cup reduced-sodium beef broth • 1/4 cup barbecue sauce • 1/4 cup reduced-sodium soy sauce • 2 tablespoons steak sauce • 1 tablespoon garlic powder • 1 teaspoon dried thyme • 1/4 teaspoon ground allspice • 1/4 teaspoon pepper • 1/8 teaspoon hot pepper sauce • 1 tablespoon cornstarch • 2 tablespoons cold water • Optional: Hot cooked rice or mashed potatoes Beef Stew METHOD 1. In a Dutch oven, heat oil over medium-high heat. Add sugar; cook and stir until lightly browned, 1 minute. Add beef and brown on all sides. 2. Stir in the vegetables, broth, barbecue sauce, soy sauce, steak sauce and seasonings. Bring to a boil. Reduce heat; cover and simmer until meat and vegetables are tender, 1 to 1-1/4 hours. 3. Combine cornstarch and water until smooth; stir into stew. Bring to a boil; cook and stir until thickened, about 2 minutes. If desired, serve with rice or potatoes. Source: www. tasteofhome. com
THURSDAY, APRIL 10, 2025 28 COOKBOOK THE GLEANER | LET’S BE honest, some Easter movies can be a little slow and long. You sit down, expecting heartwarming stories, but instead, you find yourself fighting sleep before 20 minutes have passed. But don’t worry! The solution isn’t just a quick nap, it is having the right snacks to munch on. What better way to stay engaged than with some delicious Jamaican treats? Here are four Jamaican snacks that will keep your taste buds entertained while the movie help us to reflect on the unselfish love of Jesus Christ. I am going to be taking inside the secret product development of the third year students at The Mico University College. These treats will leave you moving so regularly that you won’t be bored for even a minute. 1. Yammy Bites (Yam Balls with Salt Fish Filling) These golden, crispy balls are pure joy in every bite. Made from mashed creamy yam seasoned with our natural herbs and spices to bring pure pleasure in every bite. They are stuffed with well-seasoned salt fish- a favourite by almost every Jamaican. They are lightly fried for the perfect contrast of crunchy and soft. The burst of salty, herbal goodness will keep your taste buds entertained, even if the movie isn’t. 2. Beetroot Jam with Crackers If you think jam is just for toast, think again! Beetroot jam is a hidden gem, slightly sweet, and packed with nutrients. Spread it on some classic Excelsior water crackers for a snack that’s crunchy, flavourful, and surprisingly addictive. Plus, the deep red colour makes it a festive addition to your Easter spread. 3. Pumpkin Waffles (Sweet or Savoury) Why settle for plain waffles when you can have pumpkin waffles? These beauties come in two irresistible versions: • Sweet: Flavoured with cinnamon, nutmeg, and other mixed spices, these waffles are warm, fragrant, and perfect with syrup or honey. • Savoury: Infused with natural herbs and salted fish, these waffles bring a spicy, salty kick that will wake you up faster than a plot twist. 4. Breadfruit Salted Fish Fritters Crispy on the outside, soft on the inside, and absolutely delicious! Breadfruit fritters are seasoned, fried to perfection, and full of flavour. They’re the ideal snack for when the movie starts dragging. Just pop one in your mouth, and suddenly, things seem more interesting. Even the slowest Easter movies can be enjoyable with the right food. These 4 Jamaican snacks will keep your taste buds entertained, your energy levels up, and your movie night from turning into nap time. So, grab your favourites, press play, and let the flavours make the experience worthwhile! Thea Chambers Mico University College 4 snacks to bring you through lengthy Easter movies
METHOD Step 1: Prepare the dough 1. Activate the Yeast – In a small bowl, mix warm milk (or stout) with 1 tsp sugar and yeast. Let sit for 5 minutes until foamy. 2. In a large mixing bowl, whisk together flour, brown sugar, cinnamon, nutmeg, allspice, and salt. 3. Make a well in the centre and add egg, melted butter, honey (or molasses), vanilla, and yeast mixture. 4. Mix until a dough forms, then knead for 8-10 minutes until smooth and elastic. 5. Place the dough in a greased bowl, cover, and let it rise for 1 hour until doubled in size. Step 2: Prepare the cinnamon swirl filling 1. In a small bowl, mix softened butter, brown sugar, cinnamon, nutmeg, and allspice. 2. Drain soaked raisins (if using) and set aside. Step 3: Roll and shape the dough 1. After the dough has risen, punch it down and roll it out into a large rectangle (about 12x18 inches). 2. Spread the cinnamon filling evenly over the dough and sprinkle with raisins. 3. Roll the dough tightly from the long side to form a log. 4. For a loaf: Place the roll into a greased loaf pan. 5. For individual buns: Slice into 8-10 rounds and place in a greased baking dish. 6. Cover and let rise for 30 minutes. Step 4: Bake the spiced bun rolls 1. Preheat oven to 180°C (350°F). 2. Bake for 25-30 minutes (for a loaf) or 18-22 minutes (for buns), until golden brown and fragrant. Step 5: Glaze and serve 1. While the buns are baking, heat honey (or spiced bun syrup) and water in a small pan until smooth. 2. Brush the glaze over the warm buns for a shiny, sticky finish. 3. Let cool slightly before slicing and serving. SERVING IDEAS • Serve warm with butter or cheese for the ultimate Easter treat! • Add a simple vanilla icing drizzle for an extra cinnamon roll vibe. • Raisins are optional Jenee Cooke Mico University College THURSDAY, APRIL 10, 2025 30 COOKBOOK THE GLEANER | Yield: 1 large loaf or 8-10 individual buns For the dough: • 500g (4 cups) all-purpose flour • 2 ¼ tsp (1 packet) instant yeast • 120ml (½ cup) warm milk (or warm stout for deeper flavour) • 80g (⅓ cup) brown sugar • 1 egg • 60g (¼ cup) butter, melted • 1 tbsp honey or molasses • 1 tsp vanilla extract • 1 tsp cinnamon • ½ tsp nutmeg • ½ tsp allspice • ¼ tsp salt For the cinnamon swirl filling: • 60g (¼ cup) butter, softened • 100g (½ cup) brown sugar • 1 tbsp cinnamon • ½ tsp nutmeg • ¼ tsp allspice • ½ cup raisins (optional, soaked in warm water or rum) For the glaze: • 60g (¼ cup) honey or spiced bun syrup • 2 tbsp water Cinnamon Roll-Inspired Spiced Bun
THURSDAY, APRIL 10, 2025 31 COOKBOOK THE GLEANER | A refreshing and tropical treat, this Guava Sorbet is packed with the sweet and tangy flavours of fresh guava, complemented by a zing of lime. Perfect for a cool Easter dessert! Guava Sorbet (Serves 4-6) • 3-4 ripe guavas, peeled and deseeded • 1 ½ cups water (for blending the guava) • ½ cup sugar (for the lime simple syrup) • 1 cup water (for the lime simple syrup) • 1 tbsp fresh lime juice (for a tangy kick) • Extra lime juice to taste (optional) METHOD Step 1: Prepare the guava • Peel and deseed the guavas. Cut them into chunks. • Blend the guava chunks with 1 ½ cups water until smooth. • Strain the guava mixture through a fine sieve or cheesecloth to remove any pulp and seeds, leaving only the smooth juice. Step 2: Freeze the guava mixture • Pour the strained guava juice into ice cube trays. • Freeze overnight, or until the guava juice forms into solid cubes. Step 3: Make the lime simple syrup • In a small saucepan, combine ½ cup sugar and 1 cup water. • Heat over medium heat, stirring until the sugar dissolves. • Once the sugar has dissolved, remove from heat and let it cool. • Stir in 1 tablespoon lime juice to the syrup once it has cooled. Step 4: Blend the sorbet • The next day, add the frozen guava cubes into a blender. • Add the lime simple syrup (adjust sweetness to taste) and additional lime juice (for extra tartness, if desired). • Blend everything together until smooth and creamy. If it’s too thick, you can add a little more water, but the goal is to create a thick, sorbet-like consistency. Step 5: Serve or store • Serve immediately for a fresh, thick sorbet, or transfer the mixture to a container and freeze it for about 2 hours for a firmer texture. • If you have an ice cream maker, you can churn the mixture in it for a smoother texture. • For storage, place the sorbet in a container and freeze for later. Let it sit at room temperature for a few minutes before scooping if frozen solid. SERVING TIPS • Garnish with fresh mint leaves or a lime wedge for a pop of colour and extra flavour. • Serve as a palate cleanser between courses or as a cool treat on a warm day. Jenee Cooke Mico University College
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METHOD Step 1: Prepare the breadfruit buns 1. Cut the breadfruit into ½-inch thick round slices and remove the core from each slice. 2. Lightly brush with oil and salt. 3. Roast in an oven at 190°C (375°F) for 15-20 minutes, or fry in a pan for 2-3 minutes per side until golden brown. Set aside. Step 2: Make the escoveitch pickle 1. In a saucepan, heat vinegar and water over medium heat. 2. Add carrots, onions, Scotch bonnet, salt, sugar, thyme, and pimento. 3. Simmer for 2 minutes, then remove from heat and let cool. Step 3: Prepare the fish 1. Pat the fish dry and season with salt, black pepper, all-purpose seasoning, paprika, Scotch bonnet, and lime juice. Let marinate for 10 minutes. 2. Mix flour and cornmeal in a shallow dish. Dredge the fish fillets in the mixture, shaking off excess. 3. Heat oil in a pan over medium-high heat and fry fish for 3-4 minutes per side until golden brown and crispy. Drain on paper towels. Step 4: Assemble the sliders 1. Place a breadfruit slice as the base. 2. Add a small dollop of mayo (optional) and some shredded lettuce or cabbage. 3. Place a piece of crispy fish on top. 4. Spoon some escoveitch pickle over the fish. 5. Top with another breadfruit slice and garnish with fresh herbs. SERVING TIP • Serve warm with extra escoveitch sauce on the side. Jenee Cooke Mico University College THURSDAY, APRIL 10, 2025 18 COOKBOOK THE GLEANER | These Escoveitch Fish Breadfruit Sliders are a creative twist on the classic Jamaican escoveitch fish, served between crispy slices of roasted breadfruit with a tangy, spicy pickle topping. Perfect for Easter gatherings! Escoveitch Fish & Breadfruit Sliders For the breadfruit ‘buns’: • 1 medium breadfruit (preferably firm, not overripe) • 1 tbsp oil (for roasting or frying) • ½ tsp salt For the Escoveitch Fish: • 2 medium snapper fillets (or kingfish, parrotfish) • ½ tsp salt • ½ tsp black pepper • ½ tsp all-purpose seasoning • ½ tsp paprika • ¼ tsp Scotch bonnet pepper, finely minced (optional for heat) • 1 tbsp lime juice • ½ cup all-purpose flour (for coating) • 2 tbsp cornmeal (for extra crunch) • Oil for frying For the escoveitch pickle topping: • ½ cup vinegar (white or apple cider) • ¼ cup water • 1 small carrot, julienned • ½ small onion, thinly sliced • ½ Scotch bonnet pepper, thinly sliced (adjust for spice level) • ¼ tsp salt • ½ tsp sugar • 1 sprig fresh thyme • 4-5 pimento (allspice) berries For Assembly: • ½ cup shredded lettuce or cabbage (optional) • 1 tbsp mayonnaise (optional) • Fresh herbs (cilantro or parsley) for garnish
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