The Breezes Runaway Bay Resort and Golf Club culinary team captured the coveted Dutch Pot award at the 2004 JCDC Professional Culinary Competition at the Jamaica Grande on July 18.
Recipes and pictures from the 2004 Jamaica Cultural Development Commission (JCDC) Professional Culinary Competition which took place from July 16 to 18 at
the Jamaica Grande in Ocho Rios, St. Ann.
Irie Goat Racks
MARINATED GRILLED goat racks with coconut, curry, and lemon grass (fever grass) sauce accompanied with pumpkin potato and steamed garden vegetables.
1 medium garlic
3 broccoli florets
2 medium carrots
1 medium cho-cho
2 large onions
1 1/2 lb. goat racks
1 1/2 lb. sweet potatoes
1 tsp. curry powder
2 stalks escallion
2 sprigs thyme
1 country pepper
Salt and pepper to taste
1 cup coconut cream
or powder
1tbsp. vegetable oil
3 oz. pumpkin, peeled
1 leaf lemon grass
METHOD FOR GOAT RACKS
1. Clean goat racks and trim excessive fat. Cut into portions and marinate with vegetable oil, chopped escallion, garlic, country pepper, thyme leaves, onion add salt and pepper.
2. Allow to set for at least 10 minutes then heat the skillet with one teaspoon vegetable oil and grill.
METHOD FOR COCONUT CURRY AND FEVER GRASS SAUCE
1. Heat sauce pan.
2. Add 1/2 teaspoon vegetable oil.
3. Add 1 teaspoon curry powder, chopped garlic, onion, escallion, thyme and lemon grass.
4. Sauté and add coconut cream and allow to simmer to desired consistency.
5. Add salt and pepper to taste then remove from heat and strain.
METHOD FOR PUMPKIN POTATO
1. Wash and cut two medium sized sweet potatoes in a cone shape. Use a paring knife to remove the inside peel. Cut two ounces pumpkin and cook with the portion of the sweet potato that was removed.
2. Cook the sweet potato cones until tender then remove and place in a heated frying pan with one tablespoon vegetable oil to get a nice shiny look.
3. Crush potato and pumpkin combination with a small amount of butter. Add salt and pepper to taste and pipe into cones
METHOD FOR MARKET VEGETABLES
Cut vegetables into desired shape, steam then glaze in a heated frying pan with one teaspoon vegetable oil and chopped onion. Add salt and pepper to taste.
Rum Soaked Stir Fry Conch
Conch soaked in white overproof rum and marinate with chopped onion, garlic, escallion, ginger, thyme, salt and pepper and stir fry with an assortment of julienne vegetables and soy sauce.
1/2 sweet pepper, julienne
1/2 red pepper, julienne
1/2 yellow pepper, julienne
1/2 carrot, julienne
1/2 onion, julienne
4 oz. conch, julienne
1 stalk escallion, chopped
Salt and pepper to taste
1 tbsp. soy sauce
1 1/2 tbsp. vegetable oil
1 sprig thyme (remove leaves)
1/4 cup overproof white rum
1/4 tsp. chopped ginger
METHOD
1. Marinate conch with half of the chopped escallion, garlic and rum.
2. Heat a frying pan or wok and add oil. Stir fry remaining portion of garlic and ginger with conch until tender, then add vegetables from 2 minutes.
3. Add remainder of chopped escallion and soy sauce. Remove from heat and serve.
Ocho Rios Curry Conch Stew
Conch
1 small onion
3 cloves garlic, chopped
1 small stalk escallion,
chopped
1/2 country pepper, chopped
1 sprig thyme
1 small carrot
1 small Irish potato
1 small okra
4 oz. flour
1 1/2 oz. cornmeal
1 cup coconut milk
or substitute
2 small pieces lemon grass
Salt and pepper to taste
1/4 cup water
1 1/2 tsp. curry powder
1 tbsp. vegetable oil
1 cup conch stock
METHOD
1. Clean and dice conch, marinate with a portion of chopped escallion, country pepper, garlic, salt, pepper and thyme.
2. Shape carrot, potato and okra as desired.
3. Mix flour and cornmeal with salt then add water to form a dough and make spinners.
4. Cook spinners, potato, and carrot separate from conch in a hot sauce pan. Add oil, curry, chopped pepper, garlic, escallion, and onion and allow to sauté.
5. Add milk, lemon grass and conch stock. Allow to simmer. Add salt and pepper to taste.
6. In a hot sauce pan add remaining oil and sauté marinated conch slowly until tender.
7. Strain curry sauce over conch and add okra. Simmer for two minutes and combine cooked carrot, potato, and spinners.
Remove from heat and serve.
