GINGER BEER

INGREDIENTS

• 1 lb green ginger
• 10 cups cold water
• 1 lime
• 2 cloves

METHOD

1. Wash, peel and grate ginger.
2. Peel and juice lime; keep the peel.
3. Mix ginger, water, cloves, lime juice and the lime skin.
4. Pour this mixture into clean bottles and leave to ferment for about one day, preferably in the sun.
5. Strain the ginger beer and sweeten to taste with basic sugar syrup.
6. Refrigerate until ready to use.

Source: Wendy Rahamut. Quick Fixin’ Recipes. Trinidad and Tobago: Wendy Rahamut and The Wendy Rahamut School of Cooking, 1996.

PONCHE DE CREME

INGREDIENTS

• 6 eggs
• 4 cups evaporated milk
• 1 cup sweetened condensed milk
• ¾ cup granulated sugar
• 2 cups golden rum
• ½ teaspoon grated nutmeg
• 1 teaspoon minced lime zest
• 1 teaspoon aromatic bitters

METHOD

1. In a medium stainless steel bowl beat eggs with sugar, place into a double boiler, and over simmering water cook eggs until thick and sugar has dissolved.
2. Remove from heat.
3. Add condensed milk, evaporated milk and rum; combine well.
4. Add lime zest, aromatic bitters and nutmeg; stir.
5. Store in glass bottles and refrigerate until ready for use.
6. Serve over crushed ice garnished with lime zest or lime slices.
7. Makes about 10, 8 (fl) oz. Servings.

Source: Rahamut, Wendy. Caribbean Gourmet. Oct-Dec 2002.

SORREL LIQUER

INGREDIENTS

• 10 cups cold water
• 3 lbs fresh sorrel
• 3 lbs granulated sugar
• 1 bottle Rum

METHOD

1. Peel and wash sorrel.
2. Place in a large bottle or jar.
3. Add sugar and rum.
4. Cover tightly and leave for three (3) weeks.
5. Strain and pour liquid into a sterilised bottle.
6. Can be served with soda or ice.

SORREL JELLY

INGREDIENTS

• 2 lbs sorrel
• 2 cups water
• 3 cups granulated sugar

METHOD

1. Remove sorrel petals and rinse.
2. Place sorrel in a deep pot and cover with water; bring to the boil and simmer until tender (about 10-15 minutes).
3. Pour in a strong fine cloth (muslin) and allow to drain. Do not squeeze.
4. Pour liquid in a heavy pot; add sugar and cook until jelly spins a thread or use the cold-plate test.
5. Pour in hot sterilized jars and seal immediately.

COLD PLATE TEST

1. Pour 1 teaspoon of jelly on a cold plate; allow to cool.
2. Push the surface gently with the fingertips. Mixture is ready if it wrinkles.

Source: Naparima Girls’ High School. (2002). The Multi-cultural cuisine of Trinidad and Tobago and the Caribbean: Naparima Girls' High School Cookbook

SORREL JAM

INGREDIENTS

• 1 lb sorrel
• ½ cup water
• 1 lb granulated sugar
• 1 small piece cinnamon (optional)

METHOD

1. Remove sorrel petals from leaves and rinse.
2. Place sorrel in a deep pot and cover with water; bring to the boil and cook until tender (about 10 minutes).
3. Measure sorrel and add 1 cup sugar for every cup of fruit and juice.
4. Return to heat and bring to the boil; cook until jelly stage (about 15 minutes).
5. Pour into hot sterilized bottles.

HAM CURING

(If using fresh meat, freeze until solid (1 day) and then thaw to room temperature.)

• For one 10 lb ham

METHOD

1. Make a pickle with 2 cups of water, which has been boiled and cooled, and ¼ lb Tender Quick salt.
2. Using a meat pump, pump pickle into meat from different angles, making sure that the needle from the pump goes deep into the bone.
3. Rub outside of meat with ½ lb Sugar Cure.
4. Keep in container in refrigerator and turn meat over every day for 1 month.
5. Soak overnight and boil in the usual way.
6. Finish off in oven for 30 minutes at 350°F. May be glazed and decorated with cloves, pineapple slices etc. at this stage.
7. If you do not have a pump, you can bone the meat, pour the pickle on the inside and rub the salt on the outside using quantities as above.

Source: “D’ Parang Table”

BAKED HAM WITH MUSTARD GLAZE

(Serves 15 or more)

INGREDIENTS

• 1 ham (5 lbs), thawed
• Whole cloves
• ½ Cup brown sugar or honey
• ½ teaspoon dry or 1 tablespoon prepared mustard
• 2 tablespoons fruit juice (orange or pineapple)

METHOD

1. Place ham, skin side up, in roasting pan and bake at 325°F for 20 minutes per round. Add 20 minutes extra (i.e. bake for about 2 hours).
2. Remove skin from ham and score fat in diamond shape and stick with cloves.
3. Combine sugar, mustard and fruit juice and spread over ham.
4. Return ham to oven and continue to bake for 20-30 minutes, basting occasionally with glaze.

Source: Naparima Girls’ High School. (2002). The Multi-cultural cuisine of Trinidad and Tobago and the Caribbean: Naparima Girls' High School Cookbook, which can be purchased from the school.

GLAZED OLD FASHION CHRISTMAS HAM

INGREDIENTS

• 1 ham smoked (skinless and boneless)
• Whole cloves
• 1 Cup honey
• 2 tablespoons grated orange peel
• ½ Cup orange juice
• ½ Cup brown sugar
• 2 tablespoons white vinegar

METHOD

1. Place meat in deep pan.
2. Cover with water. Let simmer allowing 30 minutes per lb.
3. Drain and place on baking pan. Stud with cloves.
4. Combine remaining ingredients.
5. Baste ham thoroughly.
6. Bake at 350°F until glazed and hot, basting at intervals.

FOR PINEAPPLE GLAZED HAM

1. Omit juice and peel
2. Blend instead until smooth ½ cup pineapple chunks in 1 cup pineapple juice
3. Combine with remaining ingredients
4. Bake as described in above recipe

Source: Original Recipes by Zobida Joseph

PASTELLES

INGREDIENTS

• 3 Cups grated green corn or same quantity in cornballs
• 1 lb minced beef (cooked)
• 1 lb minced pork (cooked)
• 2 large tomatoes
• 1 tablespoon vinegar
• ½ teaspoon black pepper
• Few capers or sweet pickles
• ½ cup raisins
• 2 medium onions
• ¼ Cup cooking oil
• Piece of sweet pepper
• 2 blades chive
• Plantain or banana leaves

METHOD

1. Chop all green seasonings finely and mix with meat. Brown in hot oil.
2. Add chopped tomatoes, raisins and sweet pepper. Blend well together.
3. Cut plantain leaves in 8-inch squares, clean them with a damp cloth and steam them over hot water to make them pliable.
4. Crush corn and dampen with a little salted water, butter the leaf squares and spread with the corn mixture.
5. Place 2 tablespoons of the meat mixture on each square leaving a 1-inch border.
6. Fold over and tie securely into a parcel, using thread.
7. Steam for about 1 hour.

SWEET PAIME

INGREDIENTS

• 2 Cups freshly grated or commercially packaged cornmeal
• 1 large grated coconut
• 1 Cup granulated sugar
• ½ Cup evaporated milk
• 2 tablespoons cooking oil
• ½ teaspoon powdered cinnamon
• 1 teaspoon vanilla essence
• 1 Cup grated pumpkin
• 2 tablespoons melted margarine
• ¼ teaspoon white pepper
• Banana leaves or balisier leaves

METHOD

1. Sieve cornmeal into mixing bowl, mix in thoroughly sugar, white pepper, powdered cinnamon, spice, grated coconut and grated pumpkin and mix evenly.
2. Add evaporated milk and vanilla essence and blend well. If too soft, a little more cornmeal may be added.
3. Wash and dry banana leaves; cut away main stem.
4. Roll leaves in pieces and put to stand upright in enamel or heavy aluminum pot, cover and cook until leaves are pliable. Remove and put top end below; cook a little longer.
5. Dry leaves, greased heavily with cooking oil, put a spoonful of mixture on each leaf, Place parcels in rapidly boiling water to which was added sugar and salt to taste.
6. Cook for 60 minutes.
7. Take out of water and drain on cake cooler.
8. Serve warm or cold.

SALT PAIME

INGREDIENTS

• 114 grams or ½ lb cooked, finely chopped salt beef or bacon
• 1 bunch chive (finely chopped)
• 1 piece green hot pepper (finely chopped)
• Thick milk of 1 coconut
• 114 grams or ½ lb grated pumpkin
• 57 grams or ¼ lb butter or margarine (melted)
• 2 onions (grated)
• 454 grams freshly grated corn meal OR
• 2 Cups packaged or specially prepared cornmeal
• ¼ teaspoon white pepper
• ½ teaspoon baking powder
• 1 teaspoon granulated sugar

METHOD

1. Sieve cornmeal; add dry ingredients – salt, sugar, white pepper, baking powder – and sieve to blend well together.
2. Add grated onions, chive, pieces of hot pepper and mix. Stir in grated pumpkin.
3. Make a well in the middle; add coconut milk and melted butter and stir to blend well.
4. If too soft, a little more cornmeal may be added; if too stiff, stir in coconut milk until the required consistency results - a firm mix.
5. Using prepared banana or balisier leaves greased with cooking oil, place a heaped tablespoon of mixture on leaf.
6. Fold into parcels. Another covering of leaf crosswise or foil must be made.
7. Put parcels into rapidly boiling water to which was added salt and sugar to taste.
8. Cook for 1 hour.

ROAST TURKEY

INGREDIENTS

• 1 12-14 lb turkey
• 10 cups stuffing
• ½ cup butter, softened
• Salt and freshly ground black pepper
• 1 cup minced fresh herbs pureed with ¼ cup olive oil
• (1/4 cup fresh thyme, ½ cup chopped chives, ¼ cup fresh parsley, 1/8 cup pureed garlic)
• 1 cup water

METHOD

1. The night before cooking your turkey, rinse the turkey, pat it dry and season it inside out with salt and pepper. Rub the minced herb mixture over turkey completely, cover and leave refrigerated overnight.
2. The next day bring your turkey to room temperature.
3. Preheat oven to 425°F.
4. Pack the neck cavity loosely with some of the stuffing, fold the skin under the body of the turkey and fasten it with a skewer.
5. Pack the body cavity loosely with the remaining stuffing and truss the turkey.
6. Rub the turkey with the butter, place it on a roasting pan and roast it in the oven for 30 minutes.
7. Reduce the temperature to 325°F. Baste the turkey with the pan juices and add the water to the pan.
8. Roast the turkey, basting it every 20 minutes for 2 ½ to 3 hours more. Or until a meat thermometer inserted into the fleshiest part of the thigh registers 180°F and the juices run clear when the thigh is pierced.
9. Transfer the turkey to a platter, remove the string and cover loosely with foil.
10. Remove stuffing. When turkey has cooled, then proceed to carve.
11. Serves 10-12 persons.

Source: Rahamut, Wendy. Caribbean Gourmet, Oct-Dec 2002.