Windley Ely Inc. Cooking Class - Caribbean Theme

Menu:

 

Jerk Chicken

Fried plantains with pineapple salsa

Turmeric/ coconut rice and beans

Coleslaw

Mango Fool with coconut kisses

 

Jerk Chicken

Ingredients

2 medium onion, coarsely chopped
6 medium scallions, chopped
4 Scotch bonnet chiles, chopped
6 garlic cloves, chopped
3 tablespoon five-spice powder
2 tablespoon ground allspice
2 tablespoon coarsely ground pepper
2 teaspoon dried thyme, crumbled
2 teaspoon freshly grated nutmeg
2 teaspoons salt
1 cup soy sauce
2 tablespoon vegetable oil
6 chickens broken down into 10 pieces

Directions

In a food processor, combine the onion, scallions, chiles, garlic, five-spice powder, allspice, pepper, thyme, nutmeg and salt; process to a coarse paste. With the machine on, add the soy sauce and oil in a steady stream. Pour the marinade into a large, shallow dish, add the chicken and turn to coat. Cover and refrigerate for 10 minutes (ideally overnight). Preheat the oven to 350 and bake oven until browned and has reached an internal temperature of 165’ (about 25-30 minutes).

 

Tostones with Pineapple Salsa

Ingredients

Oil for frying
10 green plantains
Salt

2 small fresh pineapples
1 green pepper, diced
1 red pepper, diced
½ a bunch of fresh mint, chopped
½ bunch of cilantro, chopped
1 small red onion, small dice
2 limes
Salt and pepper

Directions

Peel and cut plantains about 2” thick. Heat oil in a small pot and working in batches fry the plantains until golden. Remove from oil with a slotted spoon and place on a paper towel lined tray to cool. While plantains cool make the salsa

Peel, core and dice the pineapples into a fine dice. Mix the rest of the ingredients and check for seasoning. It is very important to have well-seasoned salsa!

Once plantain has cooled “squish” each piece using the bottom of a small plate or the palms of your hand. Return to oil and fry for a second time creating crispy plantain chips. Serve with salsa.

Rice and Beans

Ingredients

2 litres of basmati rice
2 litres of water
2 litres of coconut milk
Pristine olive oil, splash
2 large onions, diced
5 cloves of garlic, minced
1 green pepper, diced
3 stalks of celery, fine dice
1 carrot, peeled and finely diced
3 bay leaves
2 tablespoons of turmeric
1 tablespoon cumin
1 tablespoon of cinnamon
3 cans of black beans, rinsed well
Salt and pepper

Directions

Because we are working with such large amounts we will divide the ingredients between two pots to promote even cooking. Start with a splash of olive oil in each pot and begin to heat. Add the onions and begin to sautee. We want to soften the onion but not brown. Once onions have begun to soften, add the carrot, celery, pepper and garlic and cook out for about 3-5 minutes. Add all the spices but the bay leaves and cook for an additional 2 minutes. Stir in the rice and keep stirring until each piece of rice is coated in spice mixture. Add the water, coconut milk, salt and pepper and bay leaves and bring to a boil. Once boil has been reached, turn down the heat as low as possible, cover with a lid and cook until liquid has been absorbed. Remove bay leaves, stir in black beans to heat through and serve.

 

Coleslaw

Ingredients

Dressing:
1 cup of fresh lime juice
5 cloves of garlic, minced on microplane
2 tablespoons of honey
1.5 cups of pristine olive oil
1 teaspoon cumin
Salt and pepper

Slaw:
6 carrots, peeled and grated
3 heads of green cabbage, thinly shredded
1 red onion, thinly sliced
½  cup of cilantro, minced
½ cup parsley, minced

Directions

Whisk all dressing ingredients together. Mix all slaw ingredients together. Using a pair of gloves massage the dressing into the slaw to help start break down the cabbage. Chill until ready to serve.

 

Coconut Kisses (besitos de coco)

Ingredients

6 cups coconut flakes (unsweetened fresh)
1 cup all-purpose flour
8 large egg yolks (room temperature)
2 cups brown sugar
A pinch of salt
4 ounces (1/2 cup) butter (room temperature)
4 tablespoons coconut extract (or vanilla)

Directions

Heat oven to 350 degrees Fahrenheit (177 C).
Line with parchment two 13x9x2-inch cookie sheets.In a bowl, thoroughly mix coconut flakes, flour, and a pinch of salt. In a stand mixer beat egg yolks, brown sugar, butter and extract until light and fluffy. Add dry ingredients to wet and mix until a sticky dough that is moldable forms.Divide the dough into 48 uniform balls.Place the balls on the greased cookie sheet and bake for about 25 minutes. They should be golden brown. Remove from the oven and let cool completely before eating.

Mango Fool

Ingredients
Serves 8
½ c mango puree
½  cup sugar
Zest of one lemon
1 Litre heavy cream
2 ripe mangos, diced

Directions

Dice the mango finely and set aside to garnish fool later. Whip the cream with the sugar and lemon zest to stiff peaks. Gently fold in the puree, leaving streaks throughout the cream. Spoon the fool into individual teacups and top with diced mango. Serve with coconut kisses.

 

Caribbean Style Guacamole

Ingredients

6 ripe avocado
¼ cup cilantro, minced
2 roma tomato, diced
¼ cup fresh pineapple, diced small
½ red onion, roasted and diced
2 teaspoons of hot sauce
1 teaspoon cumin
1 jalapeno, seeded and diced
Juice of one lime
3 cloves of garlic, minced
Generous amount of salt and pepper

Directions

Mix all ingredients together and serve with tostones.

 

 

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