GWJamaica Cook Book

Archive for the ‘Christmas’ Category

Ingredients

1 (15 ounce) can pumpkin puree
4 eggs
1 cup vegetable oil
2/3 cup water
3 cups white sugar
3 1/2 cups all-purpose flour
2 tsp baking soda
1 1/2 tsp salt
1 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp ground cloves
1/4 tsp ground ginger

Preparation

Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7×3 inch loaf pans. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

Ingredients

1 (12 pound) whole turkey
6 tbsp butter
4 cups warm water
3 tbsp chicken bouillon
2 tbsp dried parsley
2 tbsp dried minced onion
2 tbsp seasoning salt

Preparation

Preheat oven to 350 degrees F (175 degrees C). Rinse and wash turkey. Discard the giblets or you can add these to pan if these are anyone’s favorites. Place turkey in a Dutch oven or roasting pan. Separate the skin over the breast to make little pockets. Put 3 tablespoons of the butter on both sides between the skin and breast meat. This makes for very juicy breast meat. Combine the water with the bouillon, and sprinkle in the parsley flakes and minced onion. Pour over the top of the turkey. Sprinkle seasoning salt over the turkey. Cover with foil and bake in preheated oven for 4 to 5 hours. For the last 45 minutes or so, remove the foil so the turkey will brown nicely.

Ingredients:

Stuffing:
2 onions, finely chopped
2 rashers streaky bacon, chopped
1 tablespoons (15ml) Olive oil
25g butter
1 tablespoon fennel seeds
15g pack fresh sage, chopped
150g can of chestnuts, drained
500g sausage meat
1 large egg, beaten
200g fresh breadcrumbs
salt and black pepper to taste

Turkey:
4.5kg fresh turkey
8 jerk sausages
parboiled potatoes for roasting
8 rashers of streaky smoked bacon

Preparation
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Ingredients

1 10 lb. Ham
3/4 cup
sugar
12 pineapple slices
10 cloves
12 cherries
1 cup water

Preparation

Preheat oven at 300F. Place ham skin side up on a baking tray and bake for 90 minutes. Remove from oven and score the ham placing cloves in the groves. In a sauce pan cook pineapple slices with water and sugar until a glaze is formed. Pour the glaze over the ham and garnish with pineapple and cherries. Put the ham back in the oven and bake for another 30 minutes.

Ingredients

3.8kg/8lb 6oz Scottish or Black Welsh beef fore rib (a four-rib joint)
2 onions, cut into 1/2 inch rounds
2 tbsp garlic oil, or vegetable oil
1 1/2 tsp Maldon salt or 1 tsp table salt
1 tsp dried thyme
1/2 tsp cayenne pepper

For the port and Stilton gravy
2 tbsp fatty juices from the roast beef tin, plus extra to finish
1 tbsp plain flour
125ml/4fl oz ruby port
500ml/17fl oz beef stock, heated
125g/4oz Stilton cheese
1 tsp redcurrant jelly
salt and freshly ground black pepper

Preparation
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Ingredients

small, whole shoulder of pork (skin on)
1/2 garlic clove, peeled
110g/4oz fennel seeds
sea salt and pepper
5-6 small dried red chillies, crumbled
5 lemons, juice only
3 tbsp olive oil
For the pesto:
1 tsp basil
1 tsp mint
1 tsp parsley
1 clove garlic
2 tbsp toasted pine nuts
1 lemon, juice only
olive oil, to mix
seasoning

Preparation
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Ingredients

For the filling
60g/2oz basmati rice
pinch turmeric
1 lemon, zest only
1 onion, finely chopped
600g/1lb 5oz brown cap mushrooms, sliced
50g/2oz butter, melted
1 tbsp chopped fresh parsley
1 tbsp chopped fresh tarragon
1 tbsp dried cranberries
2 free-range eggs, hard-boiled, chopped
salt and freshly ground black pepper

For the pastry
250g/9oz ready-rolled puff pastry
1 free-range egg, beaten
1 tsp sesame seeds
vegetarian gravy, to serve

Preparation
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Ingredients

2 turkey legs
2 turkey wings
turkey giblets (ie neck, heart, gizzard, but not the liver – save for the stuffing)
50g/2oz butter
1 tbsp olive oil
250g/9oz small (ie pickling) onions, blanched and then peeled
250g/9oz pancetta or thick cut streaky bacon, in chunky pieces
50g/2oz seasoned flour
1/2 wine glass brandy
500ml oz red wine
500ml poultry or pork stock, or water
bouquet garni of bay, thyme and parsley stalks
4 sticks celery, cut into 3cm lengths
4 garlic cloves, bruised
4 medium tomatoes, peeled, deseeded and finely chopped
salt and fresh ground black pepper
beurre manie (25g/1oz flour mixed with 25g/1oz soft butter)

Preparation
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Ingredients

1.5kg/3lb 5oz pork belly
1 tbsp coarse salt
freshly ground white pepper
2 medium white onions
3 Granny Smith apples
130ml clear honey
1/2 handful fresh thyme
about 100ml/3½fl oz olive oil, plus extra for frying
1 tsp table salt
100ml cold water

Preparation

Remove the skin from the pork and, using a sharp knife, trim any excess fat or sinew from the underside of the belly. Soak the belly in cold water for one hour, changing the water four or five times. Dry well with kitchen paper.
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Ingredients

6 whole Orange
6 whole Clove
3 1/4 cups Dark Rum
7 1/2 cups sweet cider
3/4 cup Sugar

Preparation

Stick the oranges with the cloves, and then bake them at low heat until the oranges begin to brown. Slice the oranges and place them in a punch bowl, and add the rum. Add sugar to taste. Carefully ignite the rum with a long match, and allow to burn for a few minutes before extinguishing with the cider. Garnish this sweet concoction with cinnamon and nutmeg. Ladle into punch glasses to serve.