I can’t believe that 2011 is almost over. Today is Election Day and later we will know if the incumbent government will remain or if the Opposition will triumph. Whatever the outcome, we Jamaicans are a resilient people and will be able to face our future with courage.

It’s true that as you get older time seems to move more quickly. I have had a fabulous roller coaster year press wise and for that I am extremely grateful and humbled.

For me, 2011 was highlighted by winning the Jamaica Observer Food Award for Culinary Personality of the Year, becoming cooking host of Air Jamaica/Caribbean Airline’s Island Stylee, travelling around Jamaica with Andrew Zimmern of Bizarre Foods on the Travel Channel, being interviewed by the Huffington Post, Saveur magazine and Caribbean Travel and Life, and sharing an NCB Nation Builder award for my co-creation of Island62 water with my business partner Darrell Burgess, and my latest baby – grassroots food movement Kingston Kitchen with fellow kitchenettes Leisha Wong and Melanie Miller. All of these facets are part of my dream to see Jamaica recognised as a culinary destination.

A major thrust for 2012 will be getting Meatless Monday Jamaica off the ground. Another major resolution is to raise awareness about healthy living. Our health is our wealth and without it we cannot move forward; so let us cultivate a more positive attitude towards food.

As the holidays come to a close, gather your loved ones together and take the time to reflect on 2011: your individual accomplishments, your disappointments, and those things you need to cast aside.

Here’s to a peaceful, prosperous and progressive new year. Cherish those you love and get out there and claim your dreams!

Boiled Carrots Drizzled with Black Sesame and Ginger Oil

The humble carrot assumes a fancy turn in this simple-to-make but elegant side dish.

Ingredients:

3 large carrots, peeled and cut into strips

1/2 tbsp black sesame seeds

1-inch piece of ginger – squeeze out juice and grate

2 tbsps olive oil

Method:

Add carrots to boiling salted water for three minutes, remove and drain.

Gently heat olive oil and add ginger juice.

Toss carrots in ginger oil and sprinkle sesame seeds all over.

Cauliflower and Green Pea Sauté with Parsley and Garlic

This healthy side dish goes well with roast chicken or other roast meats.

Ingredients:

1 large head of cauliflower, washed, cut into florets

1 cup of frozen peas

1 large clove of garlic, crushed

1 small bunch of parsley, roughly chopped

2 tbsps olive oil

Method:

Steam cauliflower until tender and add peas to it.

In a small saucepan, gently heat olive oil and garlic until fragrant.

Toss cauliflower and peas in garlic oil and garnish with parsley.

Best Dressed Roaster Glazed with Seville Orange Marmalade

The beauty of a roaster is that it feeds many and makes a great centrepiece on your festive table. I just received some Seville oranges which inspired me to do this dish as I love the natural sweet and sour flavour of Seville orange marmalade.

Ingredients:

1 Best Dressed Roaster

Chicken seasoning, to taste

Garlic, escallion and thyme, to taste

Salt and pepper, to taste

Seville Orange Marmalade, to glaze

Method:

Preheat oven to 350oF

Season the roaster all over with chicken seasoning, garlic, escallion and thyme.

Place roaster in a baking tray, breast side down and roast for an hour.

Turn chicken over and continue roasting for another half-hour.

During this time, heat a few tablespoons of Seville orange marmalade to give you enough liquid to glaze the entire roaster.

Remove roaster from oven and brush all over with Seville orange marmalade.

Place roaster back in the oven and continue to bake until skin is glazed, roughly 10 to 15 minutes.

Potato Wedges with Oregano and Sea Salt

I won’t give any measurements for this dish, but all you need is sea salt, dried oregano, potatoes and oil. Wash and scrub potatoes of any grit, leave the skin on and cut into wedges. In a bowl add oil, salt and oregano, and toss the potatoes until they are well coated. Bake in oven at 350F until golden brown, about 40 minutes.

Many thanks to my major sponsor MegaMart for their unwavering support of this column.

Thanks to Jamaica Broilers Best Dressed Chicken for providing the roaster.

Contact me at juicycheffoodmedia@gmail.com

Bon Appétit and Happy New Year!