Traditional Christmas Cake

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Christmas cake is a rich fruit cake covered with a layer of marzipan and icing. Often the cake is adorned with festive Christmas-themed decorations or bright ribbon. These heavy fruit ladened cakes are made well in advance of Christmas and “fed” brandy, rum, or sherry each week before being iced.

Ingredients

  • 3 ½ cups currants

  • 1 ½ cups sultanas (golden raisins)

  • 1 ½ cups raisins

  • ¾ cup mixed candied peel, finely chopped

  • 1 cup glace (candied) cherries, halved

  • 1 cup of finely chopped flaked Almonds

  • 2 1/3 cups all-purpose flour

  • Pinch salt

  • ½ teaspoon mixed spice

  • ½ teaspoon ground cinnamon

  • ½ teaspoon freshly ground nutmeg

  • ¼ cup butter, slightly softened

  • 1 1/3 cups soft brown sugar

  • ½ lemon or 1 orange zested

  • 6 large eggs, lightly beaten

  • 3 tablespoons brandy, plus extra for feeding

Method

  1. Heat the oven to 300 F.

  2. Line a deep 9-inch cake pan with parchment or greaseproof paper, preferably wider that the cake pan.

  3. In a large mixing bowl, combine the currants, sultanas, raisins, candied peel, almonds, and cherries with the flour, salt, and spices. Set aside.

  4. In another large bowl, cream the butter with the sugar until light and fluffy. Stir in the lemon zest. Add the beaten egg to the butter mixture a little bit at a time, beating well after each addition to avoid curdling. If it does, add a tablespoon of flour and mix.

  5. Slowly fold in the flour and fruit into the egg and butter mixture. Add the brandy.

  6. Spoon the cake mixture into the prepared cake tin, making sure there are no air pockets. Smooth the surface with the back of a spoon and make a slight dip in the center—this will rise during baking to create a smooth surface for icing the cake.

  7. Place the tin on a tray low in the oven.

  8. If the cake is browning too rapidly, cover the tin with a double layer of parchment paper after 2 1/2 hours.

  9. Check the cake after 4 hours. Insert a skewer or fine knife into the center of the cake; it should be clean when you pull it out. If the dough sticks when you pull it, return the cake to the oven for a little longer.

  10. Cool the cake still in the pan, on a wire rack for an hour, then remove it from the pan to cool completely. Then, prick the surface of the cake with a toothpick or skewer and slowly pour over 2 to 3 tablespoons brandy. Repeat this feeding every week up until Christmas.

  11. Store the cake wrapped in greaseproof or parchment paper in an airtight tin, until ready to either serve as is or cover with marzipan and icing.

Tips

  • Tie a double band of brown or newspaper paper around the outside. This acts as an insulator and helps prevent the cake from burning on the outside.

Sherry Trifle

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The recipe for a good old-fashioned trifle has changed very little over the centuries. At one time the custard was topped with syllabub, and fruit has not always been included. It is a boozy dessert ideal for a Christmas party or part of your Christmas Day celebrations.

Ingredients

  • 1 packet trifle lady fingers, broken into 2in pieces

  • 5oz amaretti cookies or ratafias or Nilla wafers

  • 5fl oz sweet sherry

  • 1 tbsp cognac

  • 4 tbsp blackberry or raspberry jam

  • 1 lb. fresh blackberries

  • 1 lb. fresh raspberries

  • 3oz toasted flaked almonds

  • 1 pint ready-made custard

  • For the syllabub topping

  • 4fl oz sherry

  • 2 tbsp brandy

  • Juice of 1 lemon

  • 2oz sugar

  • 15fl oz heavy whipping cream

  • Freshly grated nutmeg

  • To garnish

  • Grated zest of 2 oranges

  • 3oz flaked almonds, toasted

Method

  1. Lay the ladyfinger pieces and cookies/wafers in the base of a deep glass dish. Spoon over the sherry and cognac and leave to soak in for a few minutes.

  2. Warm the jam in a bowl in the microwave or in a saucepan until it is runny then pour over the soaked sponge and biscuits. Sprinkle the fruit and flaked almonds on top. Pour over the custard.

  3. To make the syllabub topping, place the sherry, brandy, and lemon juice into a bowl and stir in the sugar until it dissolves. Pour in the cream with a pinch of nutmeg. Whisk until it holds its shape. Don't over-whisk, or whisk too vigorously, as the cream may split. Spoon the syllabub over the trifle and refrigerate.

  4. Just before serving, scatter with the grated orange rind and/or flaked toasted almonds.

Fresh Christmas Mincemeat

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Christmas just isn’t Christmas without mince pies. The spicy, fruity smells as they warm in the oven just ooze Christmas glad tidings. The use of suet is reminiscent of the days when meat was always included in the recipe for Mincemeat- hence the name. It was originally made to preserve meat through the winter. Over the centuries, less meat and more dried fruits were used, until only the suet remains. Nowadays, vegetarian suet is the most popular choice.

Ingredients

  • 3 cups raisins

  • 2 ½ cups currants

  • 2 ½ cups of golden raisins

  • 2 cups sharp green firm apples, peeled, cored, grated

  • 1 cup blanched almond slivers, chopped

  • 3 ½ cups dark soft brown sugar

  • 1 ½ cups suet

  • 1 tsp ground nutmeg

  • 1 tsp ground cinnamon

  • Grated rind and juice of 1 lemon

  • Grated rind and juice of 1 orange

  • 1 cup brandy or sherry

Method

  1. Put the dried fruits, apples, and almonds in a large bowl. Add the sugar, suet, spices, lemon and orange rinds, and juice, and Brandy or Sherry, then mix all the ingredients together thoroughly.

  2. Cover the mincemeat and leave it to stand for two days. Stir well, put into jars, and screw on the lids. Allow at least two weeks to mature before using.

Notes

  • For mincemeat that will keep well, use firm hard types of apples.

Clootie Dumpling

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Why not try an old Christmas and Hogmanay tradition and bake an old-fashioned Clootie Dumpling! This delightful dessert can be traced back over 300 years, with a recipe that has hardly changed in all that time! Similar to the Christmas or plum puddings we know so well, the Clootie Dumpling is cooked the same way, but is not so heavy ladened with fruit. Bring out the Scots in you this New Year’s Eve and celebrate with a wee dram and some Clootie Dumpling!

Ingredients

  • 4 cups plain flour (or plain cake flour)

  • 2 cups beef suet (or vegetarian suet)

  • 1 ¼ cups sugar

  • 1 ½ cups raisins

  • 1 ½ cups Golden raisins (sultanas)

  • 1 tsp ground cinnamon*

  • 1 tsp ground allspice*

  • 1 tsp ground ginger*

  • 1/4 tsp freshly grated nutmeg*

  • 3 tsp baking powder

  • 1/2 tsp salt

  • 2 large eggs

  • 2 green apples, peeled and grated

  • 3 tbsp black treacle (or dark corn syrup)

  • ½ cup whole milk

  • Extra plain flour for dusting

  • *Add 3 tsp mixed spice instead of adding the cinnamon, allspice, ginger, and nutmeg

Method

  1. Bring a very large pot of water to boil. There needs to be enough water to make sure the dumpling has room to float.

  2. Meanwhile, in a large mixing bowl combine all the dry ingredients (flour, sugar, spices, salt, baking powder, dried fruit, and beef suet). In another bowl mix the eggs, milk, and black treacle together with the grated apple. Then combine the wet mixture with the dry mixture.

  3. Dip your dumpling cloot (cloth) into the boiling pot of water to soak it for a few minutes.

  4. Wring it out to remove the excess water. Now spread the cloot over a large work surface and dust it fairly generously and evenly with flour. The layer of flour does not need to be thick. Make sure the flour reaches far enough to the edges of the cloot, so that the flour will cover the whole dumpling when the cloot is drawn up around it.

  5. Cut a generous length of string so you can tie the excess onto the pot handles to suspend the cloot when it is submerged in the water.

  6. Empty the dumpling mixture onto the cloot and draw up the cloot around it.

  7. Tie it with string leaving a bit of spare room at the top, for the dumpling to expand. Wrap the string around twice and tie it as tight as can be pulled.

  8. Put the lid on and keep on a low simmer for 4 hours. When the dumpling is ready you can lift it out by the string that was attached to the handle. Remove the cloot and transfer the dumpling to a baking tray.

  9. Dry the dumpling in a 350F preheated oven for 15 - 20 minutes. When you first remove the cloot you will have a white glutinous skin that covers the surface of the dumpling. After it has been in the oven it will become darker and form a nice crust on the outside of the dumpling.

  10. Slice and serve hot with whipping cream or custard.

  11. *For the Cloot (cloth), make sure to use a good quality cotton fabric with a dense weave, or a couple of layers of cooking muslin.

Roasted Breadfruit and Fried Jackfish

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St. Vincent and the Grenadines is a group of islands, 32 in all, with only 9 inhabited. Every August the islands celebrate a breadfruit festival so not surprisingly the National dish of St. Vincent and the Grenadines is Roasted Breadfruit and Fried Jackfish.

Ingredients

  • 1 lg. Breadfruit

  • 1 lb. jackfish

  • 1/4 cup oil

  • 1/4 cup minced seasoning (chive, garlic, thyme)

  • 1 cup Flour for coating (add as desired)

  • Lime or lemon juice

  • 1 tbsp salt

Directions

  1. Pierce the Breadfruit with a fork or skewer, before placing it in the oven for roasting. Bake the Breadfruit in a moderate oven (250F to 350F) for about 1 1/2 hours or until soft.

  2. Clean the fish. Pour lemon juice over the fish and leave to marinate for about 15 minutes. Rinse and dry with paper towels.

  3. Add salt to minced seasoning and rub seasoning over fish and set aside.

  4. Coat fish on both sides in flour - remove excess.

  5. Put oil in a frying pan to heat.

  6. Fry fish for approximately 4 minutes on each side or until brown.

  7. Serve with sliced Breadfruit.

Pecan Mince Pie

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Do you crave a little Britishness with your Thanksgiving dinner? Here is a recipe worth trying…you never know, it might become the new go-to Thanksgiving pie!

Ingredients

For the pastry

  • 1 ½ cups flour, plus extra for dusting

  • 2/3 cup cold butter diced

  • 2 tbsp sugar

  • 1 tbsp milk

  • Zest 1 orange, finely grated

For the filling

  • 2 ½ cups pecans

  • 2 eggs

  • 7 tbsp golden syrup or karo

  • 3 tbsp butter, melted

  • 2 ½ cups homemade mincemeat, or a 411g shop-bought jar

For the brandy cream

  • 1 ¼ cups heavy whipping cream

  • 2 tbsp powdered sugar

  • 4 tbsp brandy

  • Splash of vanilla extract

  • Large pinch of cinnamon

Method

  1. To make the pastry, put all the ingredients in a food processor and pulse until it comes together, then tip onto a surface and knead into a ball. Wrap in saran wrap and chill in the fridge for 30 mins.

  2. Roll out the pastry on a lightly floured surface and use to line a 9-inch pie tin, leaving any excess pastry overhanging. Chill for a further 30 mins.

  3. Heat oven to 375F with a baking sheet on the middle shelf. Prick the pastry base with a fork and line the tin with baking parchment and baking beans or some dry rice. Place on the baking sheet and bake for 20 mins until golden around the edges. Remove the parchment and beans and return to the oven for 10 mins more until the base is biscuit brown.

  4. While the pie case is baking, make the filling. Finely chop half the pecans by hand or by pulsing in a food processor, then tip into a bowl. Mix in the eggs, golden syrup, and melted butter until completely combined, then stir in the mincemeat.

  5. When the pie case is cooked, spoon over the mincemeat pecan filling and top with the reserved whole pecans. Bake for 20-25 mins until the top is just set, then remove from the oven to cool slightly.

  6. To make the brandy cream, whisk together the cream and the powdered sugar until holding soft peaks, then gently whisk in the brandy, vanilla, and cinnamon. Serve the pie warm in slices with a dollop of cream.

Parkin

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Yorkshire Parkin is a form of gingerbread, but different Parkins are characterized by the region where they are made, and the ingredients used. Those from Yorkshire are the most famous in that they use oats, which makes them different from others. Parkin is traditionally eaten on Bonfire Night, November 5th, celebrating Guy Fawkes' failed attempt to blow up the Houses of Parliament in 1605.

Ingredients

  • 2 sticks (8 oz.) soft butter

  • 1/2 cup soft, dark brown sugar

  • 1/4 cup black treacle/molasses

  • 1 cup golden syrup/corn syrup

  • 1/2 cup medium oatmeal

  • 1 scant cup self-rising flour

  • 1 teaspoon baking powder

  • 4 teaspoons ground ginger

  • 2 teaspoons nutmeg

  • 1 teaspoon mixed spice

  • 2 large eggs, beaten

  • Milk if needed

Directions

  1. Heat the oven to 275°F. Grease an 8" x 8" square cake tin.

  2. In a large heavy-based saucepan melt together the butter, sugar, treacle/molasses, golden syrup over gentle heat. Do not allow the mixture to boil - you just need to melt these together.

  3. In a large, spacious, baking bowl stir together all the dry ingredients.

  4. Gradually add the melted butter mixture stirring to coat all the dry ingredients. Mix thoroughly.

  5. Gradually, beat in the eggs a few tablespoons at a time. Finally add a little milk, a tablespoon at a time if the mixture feels dry, it should be a soft cake batter. Stir well.

  6. Pour the mixture into the prepared tin and cook for 1½ hours until firm and set and a dark golden brown.

  7. Remove the Parkin from the oven and leave to cool in the tin. Once cool, store the Parkin in an airtight tin for a minimum of 3 days, you can even leave it up to a week before eating, and the flavors really develop, and the mixture softens even further and become moist and sticky. The Parkin will keep up to two weeks in an airtight container.

Notes

  • It is a lovely sticky cake, but also makes a pudding with a little vanilla ice cream or custard.

Kapisi Pulu

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While Kapisi Pulu is not the National dish of Tonga is a very popular meal often served at special occasions and festivities. Lu Pulu is a similar dish and the two are often confused.

Ingredients

  • 1 can of Corned Beef

  • 1 Tomato, cubed

  • 1 Onion, chopped

  • 1 cup of coconut cream

  • Handful of fresh cilantro, chopped

  • 1/2 Cabbage (green, savory etc.)

Directions

Line 4 small round oven molds with cabbage leaves. Alternatively, place the cabbage leaves on foil paper to make a cup shape. Place in a round cake tin. Shred the rest of the cabbage and mix with the corned beef, tomato, onion, cilantro, and coconut cream. Stuff the cabbage cups with this mixture. Bake 45 to 60 minutes in a moderate oven (350F). Serve with rice or sweet potatoes.

Fungee and Pepperpot

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The name of the national dish of Antigua and Barbuda is one that totally misleads you. You may think you are getting a mushroom and pepper stew but in reality, it’s quite different. Fungee and Pepperpot is the name of this national dish, consisting of a polenta-type dough and a thick sticky stew.

Pepperpot

Ingredients

  • 1 lb. corned beef brisket, cut bite-size pieces

  • 1 1/2 lb. ham, cut bite-size pieces

  • 8 cups water

  • 2 T. vegetable oil

  • 1 lg. onion, chopped

  • 4 green onions, chopped

  • 3 garlic cloves, minced

  • 1 habanero pepper, seeded and finely chopped

  • 14 oz. can of whole tomatoes, drained

  • 1/4 c. tomato paste

  • 1 T. fresh chives, chopped

  • 1/2 tsp. ground thyme

  • 1 med. eggplant, cut bite-size pieces

  • 1 lb. acorn squash, peeled, seeded, and cut bite-size pieces

  • 1/2 lb. yam, peeled and cut bite-size pieces

  • 1/4 lb. fresh baby spinach

  • 16 oz can black-eyed peas, drained

  • 1/4 tsp. freshly ground black pepper

Directions:

  1. In a 4 qt. Dutch oven, bring the corned beef, ham, and water to a boil over high heat. Reduce heat to low and simmer until the meat is tender, about 1 1/2 hours. Drain the meat, reserving both the meat and the cooking liquid. Coarsely chop the ham.

  2. While the meat is simmering, take the time to peel and cut all of the vegetables.

  3. In the same 4 qt. Dutch oven, heat oil over medium heat. Add onion, green onions, garlic, and habanero pepper. Cook, stirring often, until the onion has softened, about 4 minutes.

  4. Stir in the tomatoes, tomato paste, chives, and thyme, breaking up the tomatoes with a spoon. Bring to a boil, reduce heat to low and simmer 10 minutes.

  5. Stir in the eggplant, squash, and yam. Cook for 5 minutes, stirring often. Stir in meat and reserved meat cooking liquid. Bring to a boil, reduce heat to low, and simmer until vegetables are done, about 20 minutes.

  6. Stir in the peas and spinach. Cook until the spinach has wilted, about 5 minutes.

  7. Season with pepper.

***

Fungee

Ingredients

  • 4 c. water

  • 2 c. yellow cornmeal

  • 1 tsp. salt

  • 6 okras, sliced

  • Butter

Directions

  1. Place water, okra, and salt in a medium saucepan; bring to a boil. Cook until okras are done, about 5 minutes.

  2. Remove about 2 c. liquid from pan.

  3. Meanwhile, add cold water to cornmeal a little bit at a time until the cornmeal reaches a pasty batter. (About 1 cup)

  4. Add cornmeal mixture to okra water. Over low heat, stir continuously with a wooden spoon until mixture becomes fairly stiff. When the mixture breaks away clearly from the pan, the fungee is ready.

  5. Butter a bowl. Turn the mixture into the bowl and shake it into the shape of the bowl. Turn it out onto a serving dish,

  6. Serve with Pepperpot.

Flying Fish and Cou-cou

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The flying fish plays a huge part in Barbados culture. You can find its image on their coins, fountain sculptures, artwork, their passport hologram, and tourism logo. The fish features in half of their cultural cuisine and during the annual Oistins Fish Festival, fishermen show off their flying fish descaling and deboning skills. Barbados is known as The Land of the Flying fish. Hardly surprising then that their national dish is Flying Fish served with Cou-cou, a type of cornmeal similar to polenta.

Fried Flying Fish

Ingredients

  • 6 flying fish fillets (sea bass is a good alternative)

  • 2 eggs (beaten)

  • ½ cup flour

  • ½ cup breadcrumbs

  • 1 cup oil

  • 1 tbsp salt

  • 1 limes

Directions

  1. Marinate the flying fish fillets in a mixture of water, lime juice and salt for ten minutes.

  2. Remove the filets and pat dry with a paper towel.

  3. Coat each filet in dry flour, then the beaten egg mixture and lastly in breadcrumbs

  4. Heat the soybean oil and fry each fish filet until golden brown and set aside.

***

Creole Sauce

Ingredients

  • 1 cloves garlic (crushed)

  • ½ onion (sliced)

  • 2 tbsp olive oil

  • 1 bell pepper (sliced)

  • ½ tbsp thyme (finely chopped)

  • 4 oz canned chopped tomatoes

  • ½ tsp sugar

  • ½ tbsp pepper sauce (vinegar, mustard, salt, pickled hot pepper)

  • 2 tbsp parsley (chopped)

  • ¼ cup stock

  • Salt

Directions

  1. To make the creole sauce, begin by adding oil to a skillet or frying pan. Sauté the onions, bell peppers, and garlic in the hot oil for about a minute.

  2. Add the thyme, sugar, stock, and pepper sauce. Cover the pan and let the sauce simmer for about fifteen to twenty minutes.

  3. Add the salt and chopped parsley. Turn off the heat.

***

Cou-cou

Ingredients

  • 4 oz fine yellow cornmeal

  • 6 okras (sliced ¼ inch thick)

  • 2 cups water

  • Olive oil

  • Salt

Directions

  1. Pour 2 cups of water into a pot.

  2. Add salt and the sliced okra, bring to a boil, and then turn off the heat.

  3. Use a slotted spoon or strainer to remove the okra and set aside. Retain the salted water.

  4. In another pot on low heat, combine the fine cornmeal and one cup of water.

  5. Use a wooden spoon or whisk to stir this mixture. Break up any lumps of cornmeal.

  6. As the cornmeal mixture begins to thicken, gradually add the salted water.

  7. Continue whisking. After three minutes more, mix in the cooked okra and turn off the heat.

  8. Spoon some Coucou into a bowl greased with olive oil.

  9. As the Cou-cou begins to get firm, overturn the bowl onto a serving dish to plate it.

  10. Serve the Cou-cou with the fried flying fish filets. Pour the creole sauce over the fish and cut two lime slices for garnishing.

Christmas Pudding

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Plum pudding only took on its connections with Christmas when it was introduced to the Victorians by Prince Albert. Burying a silver coin in the pudding mixture is said to bring good fortune to whoever finds it in their portion. This is not advisable today, of course, as it is a possible choking hazard or a broken tooth waiting to happen! Families should make a wish while stirring the mixture on Stir Up Sunday, the Sunday before Advent. Keep an eye on the pudding during the long steaming and be sure to keep the pan topped up with boiling water.

Serves 6 – 8

Ingredients

  • ½ cup flour

  • ½ tsp of ground Allspice

  • ½ tsp of grated nutmeg

  • ½ tsp of cinnamon

  • ½ cup of shredded beef or vegetarian suet

  • ½ cup of fresh breadcrumbs

  • ¼ cup of soft light brown sugar

  • 1 cup of raisins

  • 1 cup of sultanas (golden raisins)

  • 1/4 cup of mixed candied peel, chopped

  • 1 apple, peeled, cored, grated

  • 1 carrot peeled and grated

  • ½ cup of blanched almonds slivers, chopped

  • Grated rind and juice of half a lemon

  • Grated rind of half an orange

  • 2 tsp of treacle

  • ¾ cup of barley wine or sherry

  • 1 tbsp of Brandy

Method

  1. Mix all the ingredients together in a large bowl, cover, and leave overnight in the refrigerator.

  2. Grease a 4 cups (2 pints) oven-proof pudding basin or Bunt Cake tin.

  3. Spoon the mixture into the prepared basin, cover with pleated greaseproof paper and foil and secure with string. Steamed for six hours. Cool, then remove the covers.

  4. Turn out of the basin and cover the pudding tightly with greaseproof paper store for at least one month in a cool place.

  5. To serve, uncover, place in a basin or bunt cake tin, recover and steam for two hour's period or, reheat in a pressure cooker, following the manufacturer's instructions.

  6. Serve with Brandy butter fresh, fresh cream, or custard.

Callaloo

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Believed to have been created sometime in the 16th Century, the stew known as Callaloo is considered the national dish of Dominica. It was deemed so by a nationwide census conducted in 2013, replacing Mountain Chicken, a dish using a type of frog called Giant Ditch Frog, after its existence was considered threatened. It lives at high elevations and is now a protected species.

INGREDIENTS

  • 6-8 dasheen leaves with stalks (Spinach, Swiss chard, or collard greens make a good substitute)

  • 15 okra (soft tips, cut into 1-inch pieces)

  • 2 stems chives (chopped coarsely)

  • 1 onion (medium, sliced)

  • 1 sprig thyme (stem and leaves)

  • 6 sticks celery (chopped roughly)

  • 1 garlic clove (crushed)

  • 1 whole hot pepper

  • 1 pimentos (chopped)

  • 2 ½ cups coconut milk

  • ¼ lb. salted pork tail (adding pigtail is optional. Boil out salt 30 mins in water until tender and cut into 1inch pieces) *

  • 1 teaspoon sugar

  • 2 teaspoons salt

DIRECTIONS

Separate leaves from stems. Thoroughly wash leaves and strip the stems. Tear leaves apart into smaller pieces and chop stems into about 2 inches in length. Add all the ingredients into a medium pot. Bring to a boil over medium heat and then simmer for 20 mins or until the okra seeds turn pink. Taste and season with salt & pepper if necessary. Cook until the leaves and stems are tender and there is enough liquid remaining to blend the ingredients. If not add a little warm water to bring to a soup consistency. Remove from heat and allow to cool for 15 minutes. Remove the pork tails before blending. Using a hand blender, blend the callaloo until all the ingredients are pureed. Ideally, refrigerate for two days before reheating and serving. Serve with rice and stewed Caribbean chicken.

NOTES

  • Alternatively, you can use cracked crab pincers or chicken.

Chibwabwa and Nshima

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While Zambia has no official National dish, two dishes will be served across the country at traditional ceremonies and celebrations. Chibwabwa: a thick sauce made from boiled vegetables, mainly Pumpkin leaves, and nshima: a dough made with ground corn, similar to grits.

Chibwabwa

Ingredients

  • 2 Cups dried chibwabwa (pumpkin leaves)

  • 1/2 Teaspoon soda

  • 2 Medium tomato’s

  • 1 Big Onion

  • 1 Teaspoon salt

  • 1 cup Pounded groundnuts

Directions

  1. Soak the chibwabawa in warm water for 30 min.

  2. Wash, rinse, and place in a pot.

  3. Add 3 cups of water and soda and stir. Let the chibwabwa cook for about an hour or so.

  4. Add the pounded groundnuts stir to mix well, turn down the heat on low stir continuously to prevent the groundnuts from sticking to the bottom.

  5. Once the chibwabwa begins to boil then add chopped tomatoes, onions and salt allow to simmer for 10 minutes.

Nshima

Ingredients

  • 4 cups cornmeal

  • 2 teaspoons salt (to taste)

  • 16 cups water or more if needed

Directions

  1. Pour cold water into a large pot.

  2. On a high heat, begin to bring to a boil.  Remove from heat.

  3. After a few minutes, when the water is warm, slowly add about half the cornmeal to the water one spoonful at a time, stirring continuously with a wooden spoon.

  4. Return to the heat and continue cooking until the mixture begins to boil and bubble.

  5. Keep stirring to prevent burning. Reduce heat to medium and cook for a few minutes.

  6. Add the remaining cornmeal, as before, adding it spoonful at a time as you continue to stir. It is essential to keep stirring. The nshima should be very thick (no liquid remaining) and smooth (no lumps). It may reach this point before all of the remaining cornmeal is added to the pot, or it may be necessary to add even more cornmeal than this recipe indicates.

  7. Once the desired consistency is reached, turn off heat, cover the pot, and allow the nshima to stand for a few minutes before serving.

Jollof Rice

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Jollof Rice (similar to Jambalaya) is a dish made in all the regions of Nigeria, with each region having its own variation influenced by traditions and local produce. No occasion is considered complete without this all-in-one pot, spicey, and colorful national dish!

 INGREDIENTS

  • 3 cups rice (precooked)

  • 5 tbsp Tomato paste

  • 4 large tomatoes

  • 2 large bell peppers (red, green, or yellow) chopped

  • 1 onion chopped

  • 3 habaneros

  • 1 cup vegetable oil

  • 2 cubes beef stock

  • 1 tsp curry

  • ½ tsp thyme

  • 3 bay leaves

  • ½ tsp allspice

  • ¼ cup butter 

  • 1 tsp salt

  • Chicken or beef, cut into chunks, or Shrimp.

  • Plantains

 INSTRUCTIONS

  1. Cook the rice until slightly soft and set aside to cool.

  2. In a blender prepare the sauce: tomatoes, peppers, and habaneros into a smooth puree.

  3. Fry the onion in the oil until cooked through. Add the puree and fry for 7-10 minutes or until the oil is on top of the tomato sauce.

  4. Season the tomato sauce with salt, stock cubes, curry, thyme, all-spice, and bay leaves. Cook for 3-5 minutes.

  5. Add the rice and stir into the sauce. Reduce the heat to the minimum.

  6. Place the butter on the rice and cover the pot with a foil paper and a lid.

  7. The steam plus the tomato sauce should be enough to finish cooking the rice. If, however, it is not cooked enough, add some stock a little at a time and cook until the rice is done.

  8. While the rice cooks it could be good to prepare the chicken or beef and fry the plantains.

  9. Serve the jollof rice with chicken and fried plantains.

 

Katago

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While green bananas don’t sound too appetizing, they are intentionally picked when green in the Highland areas of Uganda. They are then cooked and mashed to create the Ugandan National dish Matooke. This staple food is often eaten with a sauce and meat. It is also used to make a popular Breakfast dish called Katago.

 Ingredients

  • 8-10 peeled green bananas (Matooke) or plantains

  • 1 onion, chopped

  • 1 cup freshly cooked or canned beans

  • Green bell pepper, chopped

  • 3 tomatoes, chopped (or canned whole tomatoes, drained)

  • 1 tsp black pepper

  • Salt

  • 1 tsp cumin

  • 1 tsp curry powder

  • Cooking oil

  • Lemon juice (optional)

  • 1 lb ground beef or 1 lb beef stew meat, cut in bite-sized pieces (optional)

 Notes

  • Applying oil to your hands before peeling the bananas prevents the sap from staining and sticking to your hands.

  • The amount of water you add to the katago will determine the consistency of your katago. More water will make it soupy and vice versa.

  • Sometimes a lot of tomatoes can make the food a little bit tart. If so, add a little bit of sugar to cut through the tartness.

Directions

  1. Peel, chop, and clean your green bananas and set them and lightly cover in lemon juice to help prevent oxidation if you wish.

  2. Sauté onions and green pepper in a cooking pot until they attain a brownish color. If using beef, add and fry until meat is nearly done. Add salt and tomatoes and let cook until it is paste-like. Keep stirring to prevent it burning. Add your green bananas and enough water to submerge the bananas and continue stirring for another one minute. Let it simmer until the bananas are almost tender.

  3. Add your cumin, curry powder, and stir to make sure it’s adequately incorporated. Simmer for two minutes, then taste if the spices are consistent.

  4. Drain your beans in a basin and rinse with clean water. Add your beans in your pot and simmer for 10 minutes.

  5. Garnish with coriander and enjoy with black tea, coffee, rice, or flatbread and some ghee.

Orange Pumpkin Soup

For a printable version of this recipe, click here.

Halloween can trace its origins to the Celtic Festival of Samhain and the Roman Festival of Pomona. Today Halloween is associated with children dressing up in their favorite scary costumes and pumpkins, spiders, witches, and black cats. Let’s not forget, of course, candy and treats too! After a hard night of Trick or Treating, what better way to warm you up again, than a bowl of hearty soup!

 Ingredients

  • 1 small (2 pound) pumpkin, halved, strings and seeds discarded

  • 1 acorn squash (about 1 pound), halved, strings and seeds discarded

  • 2 tablespoons olive oil

  • 2 1/2 teaspoons salt

  • 1/2 teaspoon freshly ground black pepper, plus more for garnish

  • 4 sprigs fresh thyme

  • 2 medium yellow onions, peeled and halved

  • 3 medium carrots, peeled and halved lengthwise

  • 2 medium shallots, peeled and halved

  • 1/2 medium orange

  • 3 bay leaves

  • 1/4 teaspoon ground cloves

  • 1/4 teaspoon ground allspice

  • 1/2 cup dry white wine

  • 6 cups chicken stock

  • 1/2 cup fresh orange juice

  • 1/4 cup plus 1 tablespoon dark brown sugar

  • 1 tablespoon plus 1 teaspoon balsamic vinegar

  • 1/4 cup heavy cream

 Directions

  1. Preheat the oven to 375 degrees F.

  2. Rub the pumpkin and squash halves with 1 tablespoon olive oil and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper: place flesh side down in a large roasting pan. Place thyme sprigs under each half. Toss the onions, carrots, shallots, orange, and bay leaves with the remaining 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and place in the roasting pan. Roast until the vegetables are well browned, about 1 1/2 hours, occasionally stirring the vegetables (except the pumpkin and squash). Remove the orange if it begins to brown before other vegetables.

  3. Remove the pan from the oven and let sit until the vegetables are cool enough to handle. Meanwhile, remove the thyme and bay leaves and discard. Once cool, scoop the flesh from the pumpkin and squash and transfer back to roasting pan. Place the roasting pan over 2 burners over medium heat. Season with the remaining 1 1/2 teaspoons salt, cloves, and allspice and add wine to deglaze the pan. Add 2 cups stock and bring to a simmer. Cook for 20 minutes. Remove the orange and discard.

  4. Transfer the soup in small batches to a food processor or blender and puree until very smooth. Strain the mixture through a sieve into a medium saucepan or soup pot. Add the remaining 4 cups stock, orange juice, brown sugar, and balsamic vinegar, and bring to a simmer. Add cream and stir to combine. Garnish with freshly ground black pepper.

Pap-pap

For a printable version of this recipe, click here.

Lesotho is an enclave within South Africa. It’s known as the Kingdom in the Sky because of its high mountainous regions. Its cuisine has been influenced by many cultures: British, South African, European, Malay and even Indian. Its national dish is called Pap-pap, a simple stiffened cornmeal similar to polenta which is a staple food and served with most stews and soups. (Pap-pap is usually just cooked cornmeal and water. This recipe has the addition of milk and cheese.)

Ingredients

  • ½ Cup Cornmeal

  • 1 Tablespoon Heaped Butter

  • 2½ Cups Boiling Water

  • ½ Cup Milk

  • 1 Cube Cheese 

Directions

  1. In a large saucepan add the water and butter, when it comes to a rolling boil add milk and the polenta, keep stirring till it forms a lump-free batter.

  2. Keep stirring for another two minutes.

  3. Then cover and cook for 7- 10 minutes, stirring after every 2 minutes, till all the water is absorbed. 

  4. Add the cheese and salt to taste give it a good mix. Pap- pap is ready.

Kokoda

For a printable version of this recipe, click here.

Marinating raw fish in a sharp citrus juice is a cooking technique used by most Pacific Islanders, with only the preparation and added ingredients changing within each culture. With 1500 varieties of sea life in the waters surrounding Fiji, naturally, their national dish should be one made with fish- Kokoda, traditionally served in a half coconut or giant clamshell.

 Ingredients

  • 1 lb. white fish fillets (Mahi-Mahi, cod, or snapper)

  • 3 large limes

  • 1 cup fresh coconut cream

  • 1 large onion, chopped fine

  • 1 teaspoon Tabasco)

  • 2 tomatoes, diced

  • 1 large green bell pepper, diced

  • Pinch salt

Directions 

  1. Remove any bones from the fish.

  2. Cut the fish into bite-sized pieces.

  3. Marinate overnight in juice of limes and salt in a ceramic or glass bowl and refrigerate. Occasionally stir with a wooden spoon. The fish should appear white as if cooked.

  4. Just before serving add the coconut cream, chopped onion, and chili.

  5. If you chill for too long the cream will solidify.

  6. Decorate with tomato and bell pepper.

  7. Serve in a large bowl, or as individual servings on a bed of lettuce in a coconut half-shell.

 

Biryani

For a printable copy of this recipe, click here.

Biryani is considered by most to be the unofficial national dish of Pakistan. The origins of the dish are uncertain, but this rice dish is popular throughout the subcontinent of India, with each region having its own variation.

INGREDIENTS

Rice

  • 1 cup rice preferably basmati rice that has been soaked for 30 min

  • 2 ½ cups water

  • 1 bay leaf

  • 1 cinnamon stick

  • 2 whole cloves

  • 2 whole cardamom

  • Salt

Gravy

  • 2 large onions

  • 2 large tomatoes

  • ½ cup canola oil

  • 1 large potato (optional)

  • 3 whole cardamom

  • 3 whole cloves

  • 3 cinnamon sticks

  • 5 whole peppercorns

  • 1 bay leaf

  • 1 tsp ginger paste

  • 1 tsp garlic paste

  • 1 tsp red chili powder

  • ½ tsp turmeric powder

  • 1 tsp cumin powder

  • 1 tsp coriander powder

  • 1 tsp garam masala powder

  • 2 cups yoghurt

  • 1 tsp salt

  • 500g/ 1lb. chicken you can also use lamb, beef or prawns

  • 5 dried plums soaked

  • 3 green chilies or jalapeños

  • ½ cup fresh cilantro, chopped

  • ½ cup fresh mint, chopped

  • 2 tbsp lemon juice

  • ¼ tsp saffron dissolved in 3 tbsp of warm milk

INSTRUCTIONS

The Rice:

  1. In a deep non-stick pot combine the rice, water, salt, and rice spices. Cook on high, when it starts boiling reduce the heat to medium; let it simmer under a lid until rice is cooked.

  2. Strain the rice, and keep aside.

The Gravy:

  1. Slice the onion finely and cut the tomatoes in cubes.

  2. While the rice is cooking, heat the oil in a large nonstick skillet and fry the cubed potato first if you are including it, then set the fried potato aside.

  3. Then add whole spices (cardamom, cloves, cinnamon sticks, peppercorn, and bay leaf) to the pan with the oil together with sliced onion. Fry until the onions turn golden.

  4. Add the ginger and garlic paste, tomatoes, red chili powder, turmeric powder, cumin, coriander powder, and garam masala powder. Sauté on medium heat for 4 to 5 minutes.

  5. Add yogurt, salt, and chicken. Cook on medium heat, stirring occasionally until the gravy is thick and oil separates.

For Assembling:

  1. In a deep pan transfer half of the cooked rice, spreading it evenly.

  2. Ladle all the gravy evenly over the rice, followed by fried potatoes, soaked plums, green chilies, chopped cilantro, and mint, then sprinkle with lemon juice.

  3. Add the remaining half of the rice, spread it evenly, and sprinkle with saffron milk.

  4. Cover the pan with aluminum foil.

  5. Place the pan in oven and cook on low heat for 15-20 minutes.

  6. Transfer on serving plate and garnish with chopped mint and coriander.

Canning

A few recipes to help you embrace and celebrate canning season!

***

Cucumber Relish

Click here for a printable version.

Makes 4 x US pint jars

Ingredients

  • ½ cup / 6 oz pickling salt

  • 8 cups / 3 ¾ lbs. cucumber scrubbed, peeled, finely chopped

  • 4 cups / 1 ½ lbs. green bell pepper, seeded and finely chopped

  • 4 cups / 1 ½ lbs. red bell pepper, seeded and finely chopped

  • 2 cups / ½ lb. celery, finely chopped

  • 1 cup / 6 oz onion, finely chopped

  • 3 cups / 24 oz white vinegar (5% acidity or higher)

  • 2 ¼ cups / 18 oz white sugar

  • 3 tablespoons mustard seed

  • 3 tablespoons celery seed

Instructions

  • Prep the veg, put in a very large bowl or pot.

  • Mix the salt with the prepped veg, then let it sit for 4 hours, then drain, rinse, drain again.

  • In a large pot, mix together everything from the vinegar down to and including the celery seed. Bring to a boil. Add the drained veg. Mix, bring back to a boil and simmer for 10 minutes.

  • Put in your choice of jars

  • Leave ½ inch headspace regardless of jar size.

  • De-bubble, adjust headspace.

  • Wipe jar rims.

  • Put lids on.

  • Process in a water bath or steam canner.

  • Process jars for 10 minutes; increase time as needed for your altitude.

  • Best after at least a month of jar time.

This recipe can be found in the Ball Complete Book of HOME PRESERVING.

***

Jalapeno Jelly

Click here for a printable version.

Makes about 5 (8 oz) half pints

Eliminate the juice-making step and still produce a translucent jelly? This unique recipe does! Flecked with tiny bits of peppers, this zesty jalapeno jelly adds a jewel-like flair to cheese trays. Spread it on a block of warmed cream cheese and serve with crackers.

PRESERVING METHOD: Water bath Preserving

YOU WILL NEED:

  • 12 oz jalapeño peppers (about 12 med)

  • 2 cups cider vinegar, divided

  • 6 cups sugar

  • 2 3-oz pouches of liquid pectin

  • Green food coloring, optional

  • 5 (8 oz) half pint glass preserving jars with lids and bands

DIRECTIONS:

  • PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.

  • PURÉE peppers in food processor or blender with 1 cup cider vinegar until smooth. Do not strain purée.

  • COMBINE purée with remaining 1 cup cider vinegar and sugar. Bring to a boil over high heat. Boil 10 minutes, stirring frequently.

  • ADD liquid pectin, immediately squeezing entire contents from pouches. Continue to boil hard for 1 minute, stirring constantly. Remove from heat. Add food coloring, if using, and skim foam if necessary.

  • LADLE hot jalapeno jelly into hot jars leaving 1/4-inch headspace. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.

  • PROCESS in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

This recipe can be found in the Ball Complete Book of HOME CANNING.

***

Zesty Zucchini Relish

Click here for a printable version.

Preserving Method: Water Bath Canning

Makes about 5 (16 oz) pints Horseradish and hot peppers give this relish its zest. It's a great way to use up extra zucchini from the garden, and it makes a great accompaniment to bratwursts hot off the grill.

YOU WILL NEED

  • 12 cups finely chopped zucchini (about 12 medium)

  • 4 cups chopped onions (about 3 medium)

  • 2 red bell peppers, seeded and chopped

  • 1 green bell pepper, seeded and chopped

  • 1/3 cup Ball® Salt for Pickling & Preserving

  • 2-1/2 cups sugar

  • 2-1/2 cups white vinegar

  • 1 Tbsp ground nutmeg

  • 1 Tbsp ground turmeric

  • 4 Tbsp prepared horseradish

  • 1 chili pepper; including seeds, chopped

  • 5 Ball® (16 oz) pint glass preserving jars with lids and bands

DIRECTIONS

  • COMBINE zucchini, onions, red and green peppers, and salt in a large glass or stainless-steel bowl. Cover and let stand in a cool place (70 to 75°F) for 12 hours or overnight.

  • TRANSFER to a colander placed over a sink and drain. Rinse with cool water and drain thoroughly. Using your hands, squeeze out excess liquid.

  • COMBINE zucchini mixture, sugar, vinegar, nutmeg, turmeric, horseradish, and chili pepper in a large stainless-steel saucepan. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat and boil gently, stirring frequently, until liquid is reduced, and mixture is the consistency of a think commercial relish, about 45 minutes.

  • PREPARE boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.

  • LADLE hot relish into hot jars leaving 1/2-inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot relish. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.

  • PROCESS jars for 15 minutes, adjusting for altitude. Turn off heat; remove lid and let jars stand 5 minutes. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

This recipe can be found in the Ball Complete Book of HOME PRESERVING.

***

Branston Pickle

Click here for a printable version.

Ingredients

  • 285g / 10oz of Brown Sugar

  • 2 tablespoons of Molasses

  • 1 teaspoon of Salt

  • 1 lemon – cut into pieces

  • 1 1/2 cups of Malt Vinegar

  • 3 Tomatoes – roughly chopped

  • 2 teaspoons of Mustard Seeds

  • 2 teaspoons of Ground Allspice

  • 1 teaspoon of Cayenne pepper

  • 1 Medium Rutabaga (Swede) – Diced

  • 4 Cloves of Garlic- Finely Chopped

  • 1 Granny Smith Apple – Diced

  • 1 cup of Dates – cut into small pieces

  • 1 Onion – Diced

  • 1/4 of a Cauliflower – cut into small pieces

  • 1 zucchini – Diced

  • 1 large or 2 small Carrots – Diced

  • Extra liquid and seasoning if Required

  • 1/2 a cup of Malt Vinegar

  • Salt to taste

To Thicken the Branston Pickle

  • 2 teaspoons of Cornstarch

  • 1/4 cup of Water

Instructions

  1. Place the Sugar, Molasses, Vinegar, Salt, Mustard Seeds, Allspice, Cayenne Pepper, Lemon, and Tomatoes into a large pot and bring to a boil. Turn the heat down and simmer for 20 minutes or until the tomatoes are tender and the sugars have started to caramelize.

  2. Remove from the heat and take out the lemon pieces. If the liquid had evaporated too much add in some extra Malt Vinegar and salt to taste.

  3. Take a Stick Blender and blend the sauce until it is nice and smooth.

  4. Into the sauce now add all of the other fruits and vegetables. Stir everything together and place onto the stove to bring to the boil. Turn the heat down to a simmer and cook for 1 – 1.5 hours until the carrots and swede are cooked through and starting to become translucent. Remove from the heat.

  5. Mix the cornstarch with the water and stir into the pickle mixture, return to the heat, and cook gently for about 10 minutes to allow the sauce to thicken. Now remove from the heat once more and then place the Branston Pickle into sterilized jars and seal the lids tightly. Add filled jars to a water bath and process in the usual way.

  6. Store the jars in a cool dark place for at least 2 weeks to allow the pickle to mature. This pickle gets better with age so the longer you keep it the better it can become. Once opened store in the fridge.

Notes

  • Store for at least 2 weeks to allow the flavors to develop