Enid Donaldson-MignotteIN A book 'The Accomplished Cook', written in 1665, the author says they were the days "wherein were produced the triumphs and trophies of cookery", and continues with a description of the most elaborate dishes, the object of which was not only to satisfy the appetite, but to amuse and amaze. Times have changed a lot since then, and today we have neither time nor the wish to produce such culinary efforts. While we still try to please the eye and satisfy the appetite, we also aim at maintaining perfect health by providing a well balanced diet.
Another way in which times have changed is in the surroundings in which we do our cooking. The kitchen of today, planned as it is to save time and labour, would astonish our ancestors could they but see it, as would the tools devised for us to work with.
This is a scientific age, and it is not surprising, therefore, that science has invaded the kitchen. Food values, once considered by many people the prerogative of cranks, are now taken seriously by men and women who want their families to be contented and healthy.
Friday the 13th, usually called Black Friday, is known by many as the worst of days on the calendar.
Many who attended the Jamaican Day Buffet at the Terra Nova Hotel's Food Festival on Friday the 13th, 2000, certainly seem to have enjoyed the Friday 'Bruckins' Buffet with all the frills.
On entering the Terrace, Red Stripe Light was the welcoming offering and on the other side was an interesting display of Jamaican and Caribbean cook books.
Mannish water and pepperpot soup were certainly enjoyed before the main buffet, which was a typical Jamaican meal -- you name it, it was there for meat eaters as well as vegetarians. Everyone enjoyed the live mento music by the Blue Glades Mento Band.
Here is an easy and delicious recipe for sweet potato muffins destined for a place in our future Heritage.
(225 g) 1 cup sugar
1 1/2 cups flour
(225 g) 1 cup butter
2 tbsp baking powder
6 eggs
1 lb cooked sweet
1 tsp vanilla
potatoes mashed
(230 ml) 2 cups milk
Cream butter and sugar together. Add eggs, vanilla, milk, flour, baking powder and sweet potatoes. Mix thoroughly to ensure even mixture of ingredients. Drop batter in greased muffin tins. Bake at 350 F (180 C) for 30 minutes, or until muffins are springy and golden brown. Yield 15-20 muffins.
The following recipes are from The Terra Nova Hotel for Heritage Week Festival.
Oxtail and beans
(2 kg) 4 lbs. Oxtail
(350 g) 3/4 lb Onion
2 garlic head
Dash of thyme
Salt and pepper to taste
1 small carrot (finely diced)
(300 g) 1 tin broad beans (10 oz.)
Season to taste
2 tablespoon tomato paste
2 tablespoon cooking oil
Method:
Season oxtail and allow to marinate for six hours. Heat oil in frying pan. Add oxtail and brown. Continue to cook until tender continuously adding water. Add balance of ingredients.
Stuffed chocho
with sea crab
(100 g) 4 oz chocho
(100 g) 4 oz crab meat
(50 g) 2 oz sweet pepper
(50 g) 2 oz onion
Precook chocho in water with a pinch of salt. In a saucepan, sauté crab meat with onion and pepper. Season to taste. Cut chocho in half and scoop out middle. Stuff chocho middle with crab meat. Bake for 5 minutes.
Poached Salmon with Sour Cream Lemon Sauce
(225 g) 8 oz salmon
(30 ml) 2 oz sour cream
(50 g) 2 oz butter
(230 ml) 8 oz milk
(50 g) 4 oz flour
(100 ml) 4 oz lemon juice
(50 ml) 2 oz vinegar
Poached Salmon in Water and Vinegar
Melt butter in a saucepan
Add flour
Add milk and sour cream
Simmer until thick.
Add lemon juice, and let stand.
Season to taste.
What's Creole Cooking?
The word "Creole" is synonymous with the Caribbean. It was first used to describe people who were born in the Americas or Caribbean of pure European descent. Today it is more often applied in the Caribbean to persons of mixed African and European descent. The term Creole food is used to describe many of the Caribbean dishes of mixed African and European influence.
History has now come full circle with Caribbean people living in many countries all over the world. Enjoy the mix of the flavours of the islands!
