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THE GLEANER ’ S CHRISTMAS COOKBOOK 2012
16
Ambassador’s Punch
INGREDIENTS
1qt chilled Island Dairies Eggnog
5oz brandy
4oz dark rum
3oz dark crème de cacao
1 whole nutmeg
METHOD
Whisk together the egg nog,
brandy, rum and crème de cacao
in a large punch bowl.
Add a large block of ice. Grate
a little nutmeg over the top of
each drink when serving.
Makes 8 (6-ounce) punch cups.
Serve in: punch bowl
Captain Morgan
Scale ingredients for 1 serving
1oz Captain Morgan Original
spiced rum
4oz Island Dairies Eggnog
1 pinch nutmeg
METHOD
Pour rum into a small highball
glass, and add eggnog. Stir togeth-
er, top with nutmeg, and serve.
Maggi Coconut
Garlic Shrimp
Serves: 3-4 persons
Prep Time: 30 minutes
INGREDIENTS
1lb shrimp, shelled
1pk (10g) Maggi Season Up Fish
1 tbsp oil
6 cloves garlic, finely chopped
2 tbsps Maggi Coconut Milk
Powder (dissolved in 3/4 cups of
water)
2 tsps cornstarch
1 small onion, chopped
1 med sweet pepper, chopped
1 tsp hot pepper sauce / finely
chopped hot pepper
METHOD
Pre-season shrimp with Maggi
Season Up Fish.
In hot oil, sautée chopped gar-
lic for 1 minute.
Dissolve the Maggi Coconut
Milk Powder and cornstarch in
water.
Add coconut milk mixture and
cook for two minutes.
Add shrimp, onions, sweet pep-
per and hot pepper to sauce and
cook until pink and curled.
Toss for 2 minutes.
Serve hot.
JF Mills Stamp and Go
INGREDIENTS
1
/
2
cup shredded salt cod
(deboned)
3 cups JF Mills All Purpose
Flour
1 tbsp chopped scallion
1
/
4
tsp chopped hot peppers
1
/
4
tsp thyme leaves
1
/
8
tsp garlic powder
1 tbsp chopped onion
1
/
2
cup water
METHOD
1. Preheat oil for deep frying.
2. Place all the ingredients in
bowl then add water to make a
soft sticky batter.
3. Make fritters of the desired
size by dropping the mixture from
spoon to medium hot oil and
frying them until golden brown.
4. Drain on absorbent paper
and serve hot.
Serves four.
Lily’s Curried Goat
2 lb mutton (goat)
1 stalk scallion
2 cloves garlic
1
/
2
sweet pepper
1 sprig thyme
2 thin slices fresh ginger
6-8 dried pimentos
1 tsp salt
1
/
4
Scotch bonnet pepper
2 tbsp curry powder
1 tsp salt
2 tbsp oil (preferably coconut)
2 cups water
1 lb potatoes, peeled & cubed
METHOD
1. Season mutton with scallion, garlic, sweet
pepper, thyme, ginger, pimentos, curry powder and
salt and allow to marinate for at least 30 minutes
(preferably overnight)
2. Scrape seasonings from meat and set aside before
putting meat to fry in 2 tbsp oil
3. Brown meat. Add about 2 cups of water and sim-
mer until soft.
4. Add more water if necessary.
5. Return seasonings and add potatoes to meat.
Simmer until cooked about 2-3 hours.
6. Serve hot with white rice and or green bananas.
Enjoy!