Budget Christmas dinner - yard style

By Rosemary Parkinson, Contributor

CHRISTMAS IS coming, di money getting tight, mi want to save mi money for New Year's night.

So things a little tough? You did not get that big bonus you were expecting just before Christmas? What you going do?

Mope, bawl dung di place, gnash de teet or enjoy as much as ever but with a different attitude?

But wait, whoever said we can't have a lick-your-finger nice and tasty Christmas dinner?

First, let's forget the imported turkeys and hams and look at our local ones. I got it through the grapevine, for instance, that Grace has the best hams this Christmas. A great roaster can be had from Best Dressed and those of you lucky enough to have a duck or pig in the backyard -- what's your problem? Where's the worry?

Resourcefulness is the art of opening our eyes to the bounty around us. Look at what our country can produce and use it wisely. Shop in the markets. Buy from the higglers.

PUMPKIN SOUP

Peeled diced pumpkin, onion, garlic, sprig of thyme, salt, piece of a bonnet, zest of 1/2 orange. Boil. Remove thyme & orange. Blend with a little fresh coconut milk. Garnish with parsley. Serve hot.

ROASTER

Boil diced Otaheite apple in little water & sugar (or honey) 'till reduced. Season roaster with pepper, chicken seasoning and add a little rum to cavity. Stuffing: Soak crackers in milk. Remove liquid. Simmer chopped giblets with onion, escallion, garlic & seasoning in butter. Raisins and nuts optional. Add soaked crackers and a tablespoon of Otaheite mixture with 1 teaspoon Red Label Wine. Add salt & chopped bonnet to taste. Stuff roaster. Rub with pureed Otaheite mixture, pat butter on top. Bake.

SALT FISH PIE

Prepare Salt Fish. Flake. Add 1/2 to a buttered dish. Layer with Onion, garlic, escallion, tomato, seasonings. Sprinkle cooked pasta on top. Then rest of salt fish. Another layer of onion etc. Add a tin of green peas. Sprinkle with a little curry. Add seasoned milk & flour mixture 'till covered. Sprinkle with seasoned breadcrumbs. Bake.

SWEET POTATOES

Boil sweet potatoes, peel and slice. Toss-in pitted chopped prunes mixed with a little local orange marmalade and some butter. Season with lemon juice and a sprinkle of chopped bonnets. Serve hot.

YAM

Bake whole yam. Halve. Remove flesh & mash with butter, evaporated milk until smooth. Add grated Cheddar Cheese. Stuff mixture back into shells. Grate nutmeg on top. Stick one clove on either side of yam. Sprinkle with more cheese, paprika & pimento. Grill 'till cheese is melted.

CALLALOO CREOLE

Sauté seasoned callaloo with onions, garlic, escallion, scotch bonnet, Pimento and tomatoes (fresh or tinned).

RASTA SALAD

Layer washed lettuce in a salad bowl. Sprinkle with shredded carrot. Throw in a tin of corn. Add diced tomato. Cover in onion. Dressing of lime, honey (or sugar), oil, vinegar, salt, black pepper. Chopped nuts & raisins can be added.

POUND CAKE

Cut Pound Cake across middle. Spread both pieces with a layer of Guava Jam. Then a layer of Sorrel Jam. On bottom layer, add stewed fresh oranges and vanilla ice cream. Top with other half. Sprinkle with warmed rum & honey (or sugar). Freeze. Serve with ice cream topping.

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