Tue | Jan 26, 2021

Chef Noel presents ‘Meals for Mom’

Published:Sunday | May 17, 2020 | 8:45 AMKrysta Anderson/Gleaner Writer

Life brings many reasons to celebrate, and the right meal can set the mood for an amazing time. Mother’s Day is almost here, and since we’re unable to dine out, let’s go fancy on the feastings.

Have you ever had stuffed chicken breasts with candied pumpkin and sautéed baby carrots? How about hummingbird loaf with cinnamon cream cheese frosting? Are you looking for a nice mixed drink to sweeten the deal? Well, spice things up with the grilled pineapple and Scotch bonnet margarita.

If you’re still interested and not sure how to get started, don’t worry, Food has you covered. This Mother’s Day, say ‘I love you mom’ with these mouth-watering recipes, courtesy of the talented chef, Noel Cunningham.

Stuffed Chicken Breast with Candied Pumpkin and Sautéed Baby Carrots


2 (6-ounce) skinless, boneless chicken breasts

1tsp kosher salt

1tsp pepper



1tbsp olive oil

1 garlic clove, grated

10 sun-dried tomatoes

a handful of callaloo

4 ounces feta cheese

salt and pepper to taste

Candied Pumpkin


1lb pumpkin (washed, peeled and diced)

2 cups orange juice

1/2tsp cinnamon

1tsp ginger

2tbsp sugar

1tsp cornstarch


1. In a heated frying pan with oil, sauté all the ingredients for the stuffing except the cheese until spinach is wilted and tomato softens.

2. Add to a bowl and combine with cheese.

3. Cut a slit in each chicken breast to form a pocket; stuff with mixture. Season with salt and pepper.

4. Heat oil in a skillet over medium heat then cook chicken 6 minutes per side.

5. Place in the oven until fully cooked.

For the pumpkin

1. In a medium saucepan combine all the ingredients over medium heat to simmer.

2. Once pumpkin is halfway cooked, thicken with cornstarch mixture and transfer to a baking dish with knobs of butter on top. Leave to caramelise for 10 to 15 minutes.

For the sauce

1. Combine ½ cup cream with one tablespoon of pesto and allow to reduce over medium heat.

2. Season with salt and pepper to taste. Plate according to the photo and enjoy.

Hummingbird Loaf with Cinnamon Cream Cheese Frosting


3-4 ripe bananas

1/2 cup granulated sugar

1 large egg, beaten

1tsp vanilla extract

2 cup all-purpose flour

1tsp baking soda

1tsp baking powder

1/2tsp kosher salt

1tsp nutmeg

1tsp cinnamon

1/2 cup unsalted butter, melted

1/4 cup chopped walnuts, sprinkle on top

1/4 cup shredded carrots

1/4 cup chopped pineapple

1/4 cup coconut flakes

Cinnamon Cream Cheese Frosting


4 ounces cream cheese

2tsp cinnamon

2tsp heavy cream or milk

1/4 cup icing sugar


1. Preheat the oven to 350 degrees F. Grease a 9×5 loaf pan with butter or with non-stick spray.

2. In a medium bowl add the flour, baking powder, baking soda, cinnamon, nutmeg and salt and whisk them together to incorporate air and put aside.

3. In a separate mixing bowl, add banana and sugar using a potato masher or fork and mash until no large pieces remain and sugar starts to dissolve.

4. Gradually add beaten egg, vanilla and melted butter. Slowly add dry ingredients into the banana mixture. Fold in the shredded carrots, coconut and pineapple.

5. Pour the mixture into the loaf pan. Bake for 45 to 55 minutes until a cake skewer is inserted in the centre and comes out clean.

6. Let cool before adding the cream cheese frosting to the top then sprinkle with walnuts.

For the frosting


1. Combine all ingredients and cream until mixture is creamy.

2. Add on top of the Hummingbird Loaf.

Grilled Pineapple and Scotch bonnet Margarita


For grilled pineapple

Pineapple (cut into 1-inch thick slices)

Scotch bonnet-infused simple syrup

1/2 cup granulated sugar

½ cup water

1 Scotch bonnet pepper

Cocktail recipe


Crushed ice

0.5 ounces simple syrup

2 ounces pineapple juice

2 ounces white rum

1 ounce triple sec (optional)

Splash lime juice

2 1-inch thick slices of grilled pineapple (chilled)

Lime wedge for garnish

Citrus salt or kosher salt (for rimming your glass)


1. Cut pineapple into one-inch thick rings, discarding the rind and core.

2. Preheat the grill or frying pan to medium-high and oil it lightly.

3. Grill pineapple for four to five minutes on each side, until you get nice grill marks and it begins to soften slightly.

4. Place the grilled pieces in a bowl and allow to cool completely in the refrigerator.

For the simple syrup

1. Add sugar and water to a sauce pan to simmer until the liquid starts to form a syrup for roughly five minutes, then add Scotch bonnet pepper and allow to steep and cool.

2. To build the cocktail. Rim your old-fashioned glass with salt then add crushed ice, simple syrup, lime juice, rum, triple sec, if used, and pineapple juice. Garnish with grilled pineapple and lime wedge. Sip responsibly.