Sun | Oct 22, 2017

Kiss the Cook! Sons take over the kitchen for Mother’s Day

Published:Thursday | May 7, 2015 | 12:40 AM
Andrew dices onions for his Jerk Sausage Carbonara, as mum Amoi looks on.
Mummy, Caphianne Walsh, feeds Ricki a piece of barbecue Jerk Copperwood pork ribs fresh out the oven.
Surprise! Andrew does the big reveal for mom, Amoi.
Simon looks on while his mother, Caroline Packer inhales his fragrant mushroom wine sauce.
Ricki Walsh bastes the BBQ Jerk Copperwood Pork Ribs while his mother Caphianne ensures they're just right.
Simon's Copperwood Pork Chops in a mushroom wine sauce, served with mashed potatoes and a fresh salad with homemade balsamic vinaigrette.
Ricki's specialty ribs coated in the Walsh family's secret barbecue Jerk sauce.
Served with 'Jamaicanised' garlic hard dough bread and caprese salad, Andrew plates his mother's meal.
Looks like the roles have changed over the years, with Caroline now taste-testing for Simon.
Ricki Walsh basting Copperwood Pork Ribs with the trademark family BBQ Jerk sauce.
imon scoops the ingredients into a pan for sautéing before adding the wine to make the sauce
Andrew diligently chops parsley for his pre-Mother's Day pasta lunch
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Bending gender stereotypes everywhere, in anticipation of Mother's Day this Sunday, three sons took over the kitchen to cater to their moms.

We watched as Ricki Walsh, Simon Packer, and Andrew Raymore, all stepped up to the plate to treat mothers, Caphianne Walsh, Caroline Packer, and Amoi Raymore, to something special.

Walsh, who learnt to cook from his mother, Caphianne, prepared barbecue jerked pork ribs with a mixed salad and mashed potatoes for his Mother’s Day lunch. Using the family secret recipe, Walsh proved that he not only inherited the recipe, but also his mother’s talent in the kitchen.

“I learnt to cook from Mummy. Watching her cook every day made me want to learn how to do it,” Walsh told Food as the pair sat at the table for lunch.

While he finds everything his mother prepares amazing, Walsh's favourite of his mother’s dishes is her barbecued chicken, using the same secret sauce he used on the spare ribs.

Being busy with his cellphone business SoCellie, Walsh admitted that he doesn't cook for his mom as often as he would like to, so lunch on Mother’s Day was a great excuse to win points by getting back in the kitchen with her.

Video editor, Simon Packer, although a vegetarian, doesn’t shy away from preparing his mother's favourite pork dishes. Going the extra mile for mom, he decided to prepare braised pork chops in a mushroom wine sauce which he served with mashed potatoes and a fresh salad in homemade balsamic vinaigrette.

A family affair in the Packer household, Simon was surrounded by family who love to cook.

“Growing up, he saw men cooking as well as women. So it wasn’t alien to him,” explained his mother, Caroline.

Packer's foray into the kitchen, as a child, came about from his mother being too busy one day to prepare his favorite chocolate cake, so she gave him the recipe instead.

He baked the cake himself and it came out perfect. After that it was hard to get him out of the kitchen.

Packer wasn't always a vegetarian. He has fond memories that he shared with Food of all the dishes his mother used to cook for him.

“My favourites from my mom when I was younger was her barbecue pork, baked chicken, lamb, baked fish, basically everything baked - chocolate cake, lemon meringue pie,” he said.

“As a newlywed, now I cook often for my wife. I am also the designated chef when it comes to outings with friends. So thanks, Mom...I guess,” he said. As for his mother’s favourite dish that her son prepares, she’s now sold on the pork chops in mushroom wine sauce.

Andrew Raymore, communications coordinator at the CB Group, also prepared a special lunch in anticipation of Mother’s Day.

He and his mother, Amoi sat down to enjoy his jerk sausage carbonara with garlic hard dough bread and a caprese salad.

An adventurer in the kitchen, Raymore said he doesn’t often make the same meal twice, but still has his sure-shot dishes, “My go-to dish is some kind of pork chop, either the way my mom makes it - with hoisin and char sui sauce, or with caramelised apples or some other treat,” he said.

Raymore inherited his cooking talents from his mother and grandparents.

“Both of his grandparents are very good cooks, and the children used to spend a lot of time with them for summer holidays. My mother told me that Andrew would be in the kitchen with her and grandpa watching what they were doing and asking questions and just being interested,” said Amoi. As a pork lover, she admitted that 'anything pork' that her son cooks is her favourite.

Below, Raymore decides to give us a taste of his Mother’s Day dish featuring Copperwood Pork Jerk and Bacon sausages.

Crispy Bacon and Jerk Sausage Carbonara

Ingredients:
400g penne pasta
4 Copperwood Jerk Sausages, whole
4 Copperwood Bacon Sausages, diced
1 onion, finely chopped
3 cloves garlic, finely chopped
4  Smart Egg yolks
5 tbsp single cream
85g parmesan, finely grated
Small bunch parsley, finely chopped

Method:
1. Cook the pasta following pack instructions. Then slice Jerk Sausage casing and remove meat with hands or a fork (peel away any excess casing carefully), and  with damp or lightly oiled hands, roll into bite sized pieces. Reserve one egg yolk to dip and re-roll sausage bites– this will help keep them from breaking apart when fried.
2. Heat a non stick frying pan and cook the diced Bacon Sausages until crispy. Remove and keep warm. Fry the jerk sausage bites until heated through, remove and keep warm (a low oven is good for this). Cook the onion and garlic in the fat from the bacon sausage and jerk sausage bites (removing excess oil if necessary) until soft.
3. In a small bowl, mix the remaining 3 egg yolks, cream, most of the Parmesan cheese and most of the parsley with lots of black pepper and a pinch of salt. Drain the pasta, reserving a ladle of water.
4. Tip the pasta back into the pan, turn off the heat, and add the egg mix, onions and sausage bites. Mix well, adding some pasta water until you have a sauce that coats the pasta.
5. Serve in bowls, topping with the remaining parsley, some Parmesan, and the crispy bacon sausage with garlic bread and a light salad.

Tip:
I like Caprese Salad for an easy but elegant side; just slice and plate tomatoes and fresh mozzarella, and sprinkle with a little chopped fresh basil. To finish, I drizzle with a little balsamic vinegar mixed with honey and a few slices of Scotch bonnet pepper.