Thu | Apr 27, 2017

Muah! Chefs whip it up moms

Published:Thursday | May 7, 2015 | 5:00 AM
Brian Lumley and his mother, Jennifer.
Theo Smith and his mother, Vilma Richards.
Chef Oji Jaja and his mother, Dr Nsombi Jaja.
Oven-Roasted Herb Marinated Best Dressed Chicken Breast.
The Best Dressed Chicken Supreme with Parmesan Cream Sauce.
Mango Glazed Best Dressed Chicken and mushrooms.
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Mother's Day is a celebration of all the women who nurture us and influenced our lives in so many ways. A great way to show your appreciation is to whip up a delicious gourmet meal, and The Best Dressed Chicken assembled three of Jamaica's foremost chefs to craft Mother's Day-inspired recipes for you to say, "I love you, Mom!"

 

Chef Oji Jaja

 

Growing up, I can remember preparing creative dishes with my mom and she has always encouraged me to do what I love. Our relationship has evolved since I entered culinary school, and when I decided to start my catering enterprise, she opened her home and network for my development. She has been my biggest and most faithful supporter and I am truly grateful.

Oven--Roasted Herb Marinated Best Dressed Chicken Breast

4 The Best Dressed chicken breasts

1tbs fresh rosemary leaves, chopped

4tbs white rum

1tsp fresh thyme, chopped

1tsp garlic, chopped

1tsp ginger, chopped

3oz extra virgin coconut oil

1tsp Scotch bonnet pepper, chopped

1tsp lime juice

Sea salt to taste

 

Preparation

 

(1) Preheat oven to 4008F. Soak chicken breast in white rum for one hour and season with salt.

(2) In a bowl, combine rosemary, thyme, garlic, ginger and 1/2 of the extra virgin coconut oil.

(3) Using a teaspoon, drizzle 1/2 of the herb mixture over the chicken, rub in and let it marinate for 30 minutes.

(4) Heat remaining oil in a skillet until slightly smoking. Place chicken in pan smooth side down and sear until golden brown. Turn chicken and immediately place in oven for seven minutes.

(5) Remove from oven and drizzle remaining herb mixture over finished chicken.

Serve immediately with your choice of sides.

 

Chef Theo Smith

 

Interestingly, my mom hates cooking, but she ensured that I was able to prepare her favourite meal - pot roast with potato salad. Over the years, as my interest in the food industry grew, she supported my career by sending me to culinary school and in the start-up of my catering business. She is my chauffeur for all my catering executions and helps to promote my business.

Mango Glazed Best Dressed Chicken and Mushrooms

1lb The Best Dressed Chicken Deboned

Breast, cut into strips

4oz snow peas

3oz carrots, sliced

1 sweet pepper, julienne

4oz mushrooms, sliced

4oz mango juice

1 whole onion, minced

3 cloves garlic, minced

2oz scallion, chopped

2oz fresh basil, chopped

3oz vegetable oil

Brown sugar, as needed

Salt and black pepper, as needed

Scotch bonnet pepper sauce, as needed

 

Preparation

 

(1) Season chicken with minced onion, garlic, salt and black pepper, as well as one ounce of oil, then allow to marinate while you prepare the other ingredients.

(2) Place skillet on medium heat and drizzle with remaining oil. Once the skillet is hot, add the seasoned chicken strips and saute for a minute or two, add the carrots, snow peas and sweet pepper.

(3) When the chicken strips are almost cooked, add the sliced mushrooms, basil and scallion, saute then add mango juice, brown sugar and pepper sauce.

(4) Allow to simmer until the mango juice has reduced and the chicken strips are fully cooked, and add additional salt and black pepper as needed.

 

Chef Brian Lumley

 

My mother was my first culinary instructor and I acquired a range of skills while cooking with her, specifically the ability to taste and manipulate flavours. She saw my interest in the industry and fostered my growth by sending me to culinary school and giving me advice along the way. We both are business people, and we help each other to navigate this dynamic culinary landscape.

The Best Dressed Chicken Supreme with Parmesan Cream Sauce

2 The Best Dressed Chicken individually frozen leg quarters

1 cup olive oil

4 stalks, scallion, finely sliced

2 medium onions, chopped

8 cloves garlic, minced

2 cups dry white wine

3 cups chicken stock

3tbs unsalted butter

1 cup mushrooms, sliced

3tbs fresh tarragon, chopped

3tbs fresh thyme, chopped

2 cups heavy cream

1 sprig rosemary

1 cup Parmesan cheese

Fresh lemon juice

Black pepper, to taste

Sea salt, to taste

 

Preparation

 

(1) In a small bowl, combine one tablespoon of each of the chopped herbs, one cup of wine, three tablespoons of scallion, three tablespoons of garlic and two tablespoons of oil.

(2) Pour over the chicken and marinate for two hours or overnight. Preheat oven to 3758F.

(3) In a large skillet, heat oil and sear chicken for three minutes on both sides or until golden brown.

(4) Turn off heat and remove chicken to a metal sheet. Place in the oven for 25 to 30 minutes until thoroughly cooked.

(5) Add onions and garlic, and remaining herbs to skillet and stir for one minute.

(6) Meanwhile, in another sauce pot, heat the heavy cream with one sprig of rosemary. Add remaining wine to skillet and scrape bottom of pan to remove all the cooked bits. Add chicken stock and reduce by 1/3.

(7) Strain into the heavy cream, add cheese and simmer until melted. Remove the chicken from the oven and drizzle with lemon juice.

Pour the cream sauce over chicken and serve hot.