The Jamaica Cultural Development Commission's (JCDC) 2004 Festival of Foods competition ended June 16 in Kingston with the Eastern regional finals. Below are the list of winners and recipes of some of the Gold awardees.
Coconut Fish Ties
Created by Carol Dockery, Kingston & St. Andrew ((pictured right)
4 fish fillets
Salt to taste
1 tbsp. fish seasoning
2 cups coconut, peeled
and shredded
Oil for frying
2 egg whites, beaten
1/2 cup flour
FOR COCONUT FISH TIES
1 tbsp. hot pepper sauce
2 tbsp. mustard
1 tbsp. Worcestershire sauce
1/2 cup honey
3/4 cup ketchup
1 tsp. Chinese sauce
METHOD
1. Season fillets with fish spice and salt to taste.
2. Heat oil in a skillet.
3. Roll fillets, hold with toothpicks to keep shape. Dredge with flour. Dip in egg white, coat with shredded coconut. Fry until light brown.
Drain on absorbent paper.
Remove toothpick.
Garnish and serve.
METHOD
In a saucepan combine all
ingredients. Simmer on low flame
for 5 minutes.
Serve with coconut fish.
Beet Chicken with
Apple Onion Sauce
Created by Michelle Gordon, Kingston & St. Andrew
(pictured below)
2 chicken breasts, de-boned
1 tsp. garlic powder
1 tsp. chicken spice
Salt and pepper to taste
2 small beets
2 callaloo leaves
1 egg white
INGREDIENTS FOR
ONION APPLE SAUCE
1 cup apple, shredded
1 cup grapefruit juice
1/4 cup vinegar
2 onions, chopped
1/2 cup sugar
3 tbsp. red wine
2 tsp. cornstarch
1 tbsp. oil
1 drop red food colouring
2 cinnamon leaves
METHOD FOR APPLE SAUCE
1. In a saucepan sauté chopped onion in oil. Remove and set aside.
2. Add remaining ingredients except cornstarch and wine. Bring to a boil.
3. Dissolve cornstarch in wine, add to saucepan. Stir until thicken, simmer for 5 minutes, stir in sauté onion and serve with beet chicken.
METHOD
1. Season chicken breast with garlic powder, chicken spice, salt and pepper. Cover and refrigerate for 1 hour.
2. Bring water to a boil with salt to taste, blanch callaloo leaves and set aside.
3. Add beets. Cook until tender. Remove from hot water and shock down with ice-cold water. Peel and place in paper towel.
4. Remove seasoned chicken breast from refrigerator, flatten with a mallet. Brush with egg white, place one callaloo leaf on each breast; place beet on top of leaf. Roll breast to form a log. Rap tightly in plastic and refrigerate another hour.
5. Bring 3 cups of chicken stock to a boil. Remove chicken from refrigerator; poach in stock for 15 minutes.
Remove plastic slice and serve with sauce.
Corned Beef Rice Cakes
Created by Allison Beckett,
Kingston & St. Andrew
1/4 cup grace vegetable oil
1 onion, finely chopped
2 cloves garlic, finely chopped
1 small sweet pepper,
finely chopped
2 cups long grain rice, cooked
2 eggs, beaten
1 cup corned beef
2 tbsp. flour
1 tsp. curry
Salt and pepper to taste
3 tbsp. breadcrumbs
METHOD
1. In a saucepan, heat 1 tbsp. oil, sauté onion, garlic and sweet pepper. In a bowl mix with onion, garlic and sweet pepper with rice, eggs, corned beef, flour and seasoning. With dampened hands, shape into cakes. Dredge with breadcrumbs.
2. Over moderate heat, heat remaining oil in pan. Fry cakes for 10 minutes on each side.
Serve hot.
