RECIPE CORNER
We share with you this week, courtesy of Maco Caribbean, some recipes from Trinidad and Tobago from The Jamaica Observer’s Table Talk Food Awards guest chef, Khalid Mohammed.
Bon Appetit!
Assiette of Suckling Pig
Grilled chops, stuffed leg, roast loin, sausage and braised belly with three sauces, tuber gratin and creamed cabbage
Tuber Gratin
1 each sweet potato, cassava, yam, parsnip or any root vegetable of your choice
2 cups cream
2 cloves garlic
3 sprigs thyme
1/4 teaspoon nutmeg
2 tablespoons Butter
1/2 cup Parmesan cheese (grated)
1/4 cup Gruyere cheese (grated)
Method
1. In a saucepan place cream, garlic, thyme and nutmeg and bring to a boil and reduce by half. Strain and season with salt and pepper to taste.
2. Peel and slice all vegetables thinly, then blanch briefly separately in salted boiling water.
3. Butter a gratin dish then layer vegetables with Parmesan cheese and cream. Top with Gruyere and bake in pre-heated 350ºF oven for 40 minutes or until golden brown.
Seamoss Rice Pudding Brulee
Rum ‘n’ Raisin compote and ‘cinnamon stick’ crème
Ingredients
1 lb rice
1 litre milk
1 litre Seamoss
2 sticks cinnamon
3 cloves
4 cardamom pods (crushed)
2 vanilla beans (scrapped)
5 oz butter
8 egg yolks
2 tablespoons Grand Marnier
2 tablespoons dark rum
Method
1. In a saucepan combine milk, seamoss, vanilla beans, 1/2 the sugar, orange zest and the spices and bring to a boil.
2. Add the rice and simmer until rice is cooked and liquid has been absorbed by the rice.
3. Remove from the heat. Remove spices and stir in eggs, butter, remaining sugar, Grand Marnier and dark rum. Place in molds and refrigerate to set.
4. Sprinkle sugar on pudding and caramelize with a blowtorch or under a broiler.