Jody-Anne Lawrence, Lifestyle Reporter
Food is a part of us. It beckons to our soul while caressing and stimulating our palates. Nothing does it better than those dishes that your mother or grandmother prepare for you on a Sunday afternoon. Food sought the expertise of Chef Stephen Hamilton to help you make these dishes on your own.
Cornmeal Pudding served with a caramel rum sauce
2 teaspoon(s) vanilla essence
1/2 cup caramel
1/2 cup white rum
1 packet milk powder (your choice)
2 cups coconut milk
1lb granulated sugar
1 1/2 teaspoons salt
2 ounces dark sugar
2 1/2 teaspoons cinnamon powder
3 cups water
1 whole cinnamon leaf (green)
1/2 cup margarine
1 cup whole milk
3 cups cornmeal (refined)
1 teaspoon nutmeg
1/2 cup counter flour
1. Over medium heat in a saucepan, 4 cups water, pour 2 cups coconut milk, cinnamon leaf, margarine, granulated sugar.
2. Combine the coconut powder, 2 tsps cinnamon powder, cornmeal, counter flour, milk, nutmeg, salt and vanilla essence in a bowl. Add mixture to the boiling liquid and stir and allow simmering for 10 minutes, doing a constant stir to prevent lumping.
3. Pour mixture into a greased 12-inch baking tin.
4. Caramel rum sauce: Combine 1 cup whole milk, 1/2 cup rum,1/2 cup caramel and the dark sugar. Mix until a thick sugar is dissolved. Scrape mixture over the pudding mixture and bake at 180°C/350°F for one hour.
1/2 lb butter (melted)
1 cup fresh corn (boiled)
1 cup heavy cream
1/2 lb sugar (granulated)
1 cup milk
1lb cornmeal (refine)
1 1/2 baking powder
1/2 cup water
Salt to taste
1. Preheat oven to 350° and grease the bottom of the baking pan.
2. In a large bowl, combine cornmeal, flour, sugar, baking powder, and salt.
In a separate bowl, combine fresh corn, heavy cream, milk, water, eggs. Pour mixture unto cornmeal mixture and stir constantly to prevent lumping and pour mixture into baking pan.
3. Bake for 25 mins, use a fork to test if the cornbread is done by placing the fork in the middle of the casserole. If the fork comes out clean while removing it from the casserole, it is done.
Mac and cheese
1/2 cup butter
1/2 cup heavy cream
1/2 cup all-purpose flour
Black pepper and salt to taste
2 cups milk
1 cup macaroni (penne or elbow)
1 1/2 cup shredded cheese (cheddar)
1 pack penne pasta (pre-boiled)
1. Over medium heat, melt butter in a large saucepan. Gradually whisk in flour until smooth. Whisk constantly until it thickens.
2. Add cheese and constantly stir until it melts, then remove from heat.
3. Combine cheese mixture and pasta and then bake at 350° for 20 minutes.
Stephen Hamilton, Eskay Caterers. Email: email@example.com. Contact: 1876-873-3466, 1876-283-0575, 1876-702-3182.