Tue | Apr 25, 2017

Cook a dish with just $250

Published:Thursday | August 20, 2015 | 8:00 AM
Sharon Harley's Pasta with a Difference.
Hopeton Metz's Pineapple Chicken and Steam Callaloo
Sharon Harley is ready to serve her Pasta with a Difference.
Contestant Hopeton Metz proudly displays his Pineapple Chicken and Steam Callaloo.
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Vying for bragging rights and a $100,000 cash prize, 15 contestants are currently battling it out over the stove in the $250 Challenge Recipe Cooking Show.

Sponsored by Jamaica Broilers, Gas Pro, Lucky Dollar, JN Small Business Loans, Springburn Guest House and Apollo, each week, five contestants receive $250 to shop for and prepare a dish - breakfast, lunch and dinner - to be judged. The winner of that round, three in total, receives a cash prize of $40,000 and an entry to the grand final.

With a mission to prepare nutritious, creative and affordable meals, the show was conceptualised and is currently aired on CVM TV every Sunday at 6 p.m. and repeats on Tuesdays at 6 p.m. and will end on September 13.

See below three of the entries.

Sharon Harley's Pasta

with a Difference

1lb pasta

6 bacon strips

1/2lb cho cho

1/4lb carrot

1 small tomato

1 small onion

oil

1 clove garlic

1 small ginger

 

Method

 

1. Boil pasta and put to drain the excess water.

2. Blanch carrot and cho cho.

3. Dice onions, tomato garlic and grate the ginger.

4. Heat the oil in a frying pan, with ginger and garlic.

5. SautÈ the carrot and cho cho, then add bacon, onion, tomato, and pasta.

6. Plate, garnish and serve.

Sharon Harley's Cordon Bleu Chicken with

Potato Augratin

2lb potato

1/4lb cheese

1/2lb carrot

1 small sweet pepper

1 small onion

1 small pineapple

1 lb chicken

3 cloves of garlic

1 small ginger

salt, pepper, chicken spice to

taste

butter

1/2lb flour

 

Method

 

1. Marinate chicken with ginger, garlic, chicken spice, salt, and black pepper.

2. Wash and slice potato, then soak in salt water.

3. To prepare the roux, sautÈ onion in a little butter. Add grated cheese, and a little water, then mix in flour.

4. Remove potato from salt water, then add to a greased baked tin.

5. Layer the potato with sweet pepper and pineapple, then base it with the roux and add a little breadcrumbs on top. Cover with foil and bake for 30 minutes at 3758 C.

6. Stuff chicken with cheese, sweet pepper, carrot and pineapple. Coat with breadcrumbs and then deep-fry until golden brown. Place into oven for about 10 minutes to get the inside cooked.

7. Remove chicken and potato from oven, plate, garnish and serve.

 

Hopeton Metz's Pineapple Chicken and Steamed Callaloo

 

1lb flour

1 bag of freshly cut callaloo

1 sml pineapple

1 sml tomato

1lb chicken breast

1/4lb carrot

ketchup, salt and pepper to taste

1 small onion

all-purpose seasoning

oil

 

Method

 

1. Season diced chicken breast with salt, pepper, all-purpose seasoning and allow to marinate.

2. Make dough with flour and salt and allow to cook in boiling water.

3. Steam callaloo, tomato, onion, carrot, then season with salt and all-purpose seasoning.

4. Dice pineapple slices and bring to frying pan. SautÈ until juice is extracted, then add a little water and some all-purpose seasoning. Add chicken and ketchup for colour and allow to simmer.

5. When all three are completely cooked, plate, garnish, and serve.