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THE GLEANER ’ S CHRISTMAS COOKBOOK 2012
10
Oxtail & Beans
INGREDIENTS
1 lb oxtail, cut into pieces
1 large onion, chopped
1 green onion, thinly sliced
2 cloves garlic, minced
1 teaspoon minced fresh ginger root
1 Scotch bonnet chilli pepper, chopped
2 tablespoons soy sauce
1 sprig fresh thyme, chopped
1
/
2
teaspoon salt
1 teaspoon black pepper
2 tablespoons vegetable oil
1
1
/
2
cups water
1 cup canned beans, drained
1 teaspoon whole allspice berries
1 tablespoon cornstarch
2 tablespoons water
METHOD
1. Toss the oxtail with the onion, green onion,
garlic, ginger, chilli pepper, soy sauce, thyme, salt, and
pepper. Heat the vegetable oil in a large skillet over
medium-high heat. Brown the oxtail in the skillet
until browned all over, about 10 minutes. Place into a
pressure cooker, and pour in 1
1
/
2
cup water. Cook at
pressure for 25 minutes, then remove from heat, and
remove the lid according to manufacturer’s
directions.
2. Add the beans and allspice berries, and bring to a
simmer over medium high heat. Dissolve the
cornstarch in 2 tablespoons water, and stir into the
simmering oxtail. Cook and stir a few minutes until
the sauce has thickened, and the beans are tender.
Rainforest Cajun Salmon
With a citrus-roasted tomato, bell peppers and red
onion salsa.
INGREDIENTS
1lb Rainforest Salmon fillet [cut into 4oz pieces]
1 tablespoon cayenne pepper
2 tablespoon paprika
1tablespoon ground white and black pepper mix
1
/
4
teaspoon dried thyme
1
/
4
teaspoon dried basil
1
/
4
teaspoon dried oregano
1
/
2
cup melted unsalted butter
METHOD
Mix all dry ingredients in a bowl
Brush fillets on both sides with 1/4 cup butter then
sprinkle spice blend on one side, then drizzle
remaining butter on both sides
In a large skillet, over medium to high heat cook
Salmon butter side down for 3-5 minutes, turn and
continue cooking until salmon is easily flaked with a
fork.
Salsa
4 med size roma tomato
3 med bell peppers red, yellow and green
1 lg red onion
1 tablespoon orange and lime juice mix
1 teaspoon freshly chopped cilantro
1 table spoon olive oil
Salt and pepper to taste
Roast tomato, onion and peppers on a open flame
until charred.
Then submerge into a ice water bath for quick
cooling , strip off the charred outer layers, remove the
seeds from the tomato and peppers, cut all into thin
strips.
Place in a bowl, add olive oil, freshly chopped
cilantro, orange and lime juice, toss and place on top
of fish.
Serves 4.