Easter is finally here, so that means it's time to savour in the season's unique flavour of bun and cheese! Defy delectable traditions and challenge your taste buds with Chef Noel's breadfruit and coconut ginger spiced bun. Wash it all down with his alcoholic twist on a Jamaican carrot punch. If you're looking for a foodie feast, try his lent inspired fish Parmesan, escovitch fish and curried coconut crab. And if the bun isn't spicy enough for you, transcend to the land of sweetness with pecan caramel bread pudding.
See Chef Noel's recipes for tastier details.
Chef Noel's Breadfruit and Coconut Ginger Spiced Bun
A spin on a traditional Easter bun recipe.
Prep time: 20 mins
Cook time: 45 mins
Total time: 1 hour 5 mins Serves: 8-10
2 tbsp melted margarine
2 cups water
1 tsp vanilla
2 tsp browning
2 medium eggs (beaten)
11/2 cups dark sugar
2 cups breadfruit flour
2 cups regular flour
1 tsp nutmeg
1/4 tsp salt
1tsp cinnamon powder
1tbsp baking powder
1tbsp mixed spice
2tsp grated ginger
1/4 cup grated coconut
1/4 lb mixed fruit, chopped
1/4 lb raisins, soaked
1. Preheat oven to 350?F. Soak raisins in water and set aside. In a small saucepan, melt margarine and allow to cool.
2. Mix together in a medium bowl, all dry ingredients.
3. In a large mixing bowl, beat eggs until foamy, add vanilla, and water. Stir in the sugar and mix until all the granules dissolve. Gradually add liquids to dry ingredients. Mix until smooth.
4. Fold in chopped mixed fruits, raisins, grated coconut and grated ginger. Pour batter into a greased loaf pan, 12 x4 x3, lined with parchment paper. Bake in preheated oven for 30-45 minutes or until a skewer inserted comes out clean.
5. Glaze and leave to cool before slicing. Please note: To make it gluten-free, replace the regular flour with almond flour.
Combine 2 tablespoons honey with melted butter and bring to a boil. Remove from flame and use a pastry brush to apply over the surface of the bun.
Jamaican Carrot punch
This carrot juice is a real Jamaican classic, especially on a Sunday. The creaminess from the milk combined with the Guinness is the real deal. Jamaican Guinness will work just as great without compromising the taste.
2 lb whole carrots
5 cups water
1 can condensed milk
1 bottle Guinness or Dragon Stout
1 cup vanilla Supligen
1 shot of rum (optional)
2 tsp ground nutmeg
1. Wash and chop carrots into 1-inch pieces, making sure to remove the tops and tips of carrots. Place chopped carrots into a pot with 5 cups of water and let boil. Once cooked, set aside to cool as the liquid will be needed to blend the juice.
2. Place cooked carrot in a blender along with enough of the water that carrots were boiled in, to cover about 3-inches over the carrots (you might have to do this in batches). Make sure that you still have at least an inch of space from the top of the blender.
3. Begin pulsing to liquefy. Strain juice through a fine sieve strainer. Stir in vanilla, condensed milk, Guinness or Dragon Stout, Supligen, nutmeg and rum (if using). Serve over ice and enjoy. Juice may need to be shaken before pouring.
This fish Parmesan recipe is quick and easy with plenty of flavour! A play on a real Italian classic "chicken Parmesan".
6 fish fillets,
salt and pepper, to taste
1/4 cup Parmesan cheese
1 tbs chopped fresh parsley (optional)
1/4 cup tomato sauce
Oil for frying
1. Thaw fish, if frozen.
2. Preheat oven to 350 degrees F. Rinse fish; pat dry with paper towels season with salt and pepper then dredge in flour and set aside.
3. In medium frying pan, heat oil and fry fish until golden brown and crisp. Remove from frying pot and place on a baking try.
4. Smother two tablespoon tomato sauce on each fillet then sprinkle with Parmesan cheese and top with parsley leaves.
Bake for 8 minutes or until cheese has melted. Serve on a bed of mashed potatoes or pasta if desire.
Escovitch Fish Sandwich
Crispy fried fish with a tangy and spicy pickle packed between a warm toasted bun.
1lb fish fillet
salt and pepper to taste
1/2 cup flour
1 bell pepper, thinly sliced (optional)
1 carrots, cut into thin strips
1 onion, thinly sliced
6 Pimento berries
1 cup white vinegar
oil for frying
1 Scotch bonnet pepper, seeds removed
1 tbs butter
1. To prepare fish, rinse well then pat dry with paper towel. Season fish with salt and pepper, dredge in flour lightly dust off excess flour and deep fry fish over high heat until crispy. Place on a plate lined with paper towel to allow the oil to drain.
2. To prepare the pickle, in a frying pan over medium heat, saute all the vegetables with 2 tablespoons oil then add vinegar. Leave to reduce, add sugar and pimento berries and turn off stove.
3. For the Sandwiches: Spread butter on bun and toast in frying pan or in the oven until toasted. Add fish then top with a spoonful of the escovitch pickle and enjoy.
Curried Coconut Crab
Not a fan of fish, but love seafood? Try this curried coconut crab at home.
2 lb crab (5 crabs cut in pieces)
1 tbs curry powder
2 tbs vegetable oil
3 garlic cloves, crushed
1 tsp freshly grated ginger
2 stalk scallions, sliced
1 small onion, sliced
2 sprig fresh thyme
8 pimento berries, crushed
salt and pepper, to taste
1 Scotch bonnet pepper, finely chopped
1/2 cup coconut milk
1. Clean and separate the crab into pieces (cut each crab into 4 pieces) then discard the back. Put crabs to boil for 20 minutes in salted water (save liquid).
2. In a preheated frying pan over medium heat, saute together; ginger, pepper, minced garlic, thyme, and onion. Stir fry until the seasonings are translucent. Add curry powder and cook for an additional 5 minutes then add 2 cups of crab stock (crab water). Then add coconut milk scallion, pimento, salt and pepper bring to the boil and then reduce heat. Add crab and allow to simmer for 15 minutes, stir frequently to avoid sticking. When the sauce is thick, turn off the stove and enjoy.
Caramel Pecan Bread pudding
A great and tasty way to use leftover bread.
1 loaf whole wheat bread cut in cubes
4 beaten eggs
2 cups milk
1 cup sugar
1 tsp Vanilla extract
1 pinch salt
1 tsp nutmeg
2 tsp cinnamon
1/4 stick melted butter
splash of rum (optional)
1/4 cup chopped raisins
1/4 cup salted butter
1/2 cup brown sugar
1/2 cup heavy cream or milk
1/2 cup pecans
1. Preheat oven to 350 degrees F.
2. Diced bread into cubes and place in bowl.
3. Mix together all the ingredients listed under the bread, and pour mixture over bread and let it sit for 3 minutes to absorb the liquid then add raisins. Pour bread mixture into prepared pan. Bake for 35 to 40 minutes, or until set. Remove from oven.
4. Place the heavy cream, brown sugar, and butter in a small saucepan. Bring to a boil over medium-high heat, stirring occasionally until the sauce becomes creamy but not too thick.
5. Stir in the pecans and let it simmer for a minute, then drizzle over bread pudding and allow to set. Serve pudding warm or cold. Leave extra sauce to drizzle after.