It seems many of you could identify with my need to beat the heat last week. There were numerous requests for me to continue this theme. Ironically it was brilliant timing with Spain winning the World Cup and tapas on my mind. Tonight is the Jamaica Observer Food Awards, so sampling different foods is definitely on the cards. I have to pace myself so I can enjoy the feast which awaits later.

I can’t wait to sample the bounty on offer from Jamaica’s best culinary talent and top chefs. There is an enormous amount of talent in this country, many of it untapped. Jamaicans have always known that they have some of the best food in the world. Not to mention, I am thrilled that Marco Pierre White is on our shores. This is such a fantastic endorsement and serious foodies can relate to what I mean, especially for those of us who used to live in the UK.

Despite the recent showers, it is still quite hot and many of you appreciate the need for lighter meals. Fortunately, our culture is beginning to favour salads and exploring more with vegetables. Our collective palate is more adventurous than when I first moved here. It’s an exciting time for me in that I can now openly speak about specific foods without getting blank stares.

I believe the Thursday Food section of Thursday Life as well as the Jamaica Observer Food Awards are paramount in exposing local food culture blended with international trends. Tonight is a celebration of all that is positive about this country’s culinary scene. When we put our minds to something, the results are often first-class.

Chickpeas and Callaloo

One of my favourite tapas is a combination of chickpeas and spinach, so I have substituted with callaloo instead for a tasty Jamaican version.

Ingredients:

1 bunch of callaloo, stripped, washed and chopped

1 can of chickpeas, rinsed

1 large onion, sliced

1 clove of garlic, minced

Scotch bonnet pepper to taste.

1 tbsp red wine vinegar

Olive Oil

Method:

Sauté onions and garlic in olive oil until soft, then add callaloo until it’s just cooked, remove from heat

Stir in the chickpeas, and add the scotch bonnet to taste

Season to taste with salt and vinegar and serve warm.

Ensaladilla Russe (Russian salad)

It’s ironic that this salad named after another nationality is associated with Spain. This potato salad is ubiquitous in Spanish tapas bars. Allow to stand at room temperature for at least an hour for the flavours to improve.

Ingredients:

6 potatoes, boiled and diced

60g cooked carrots, diced

60g green peas

2 roasted sweet peppers, seeds and skin removed, diced

Aioli (garlic mayonnaise)

Chopped Parsley

Method:

In a bowl, add potatoes, carrots, peas and peppers. Season with a little salt and pepper

Add mayonnaise and mix well.

Sausages in Wine

I love chorizos in wine. Today I am using tasty local smoked sausages because I couldn’t find chorizo. This is a delicious bite-size treat, perfect for when you have a little leftover wine you want to use up.

Ingredients:

3 or 4 sausages, sliced

50ml red wine

1 tsp dried mixed herbs

Olive or vegetable oil

Method:

Fry sausage slices in oil until golden brown

Add wine, bring to a boil and reduce to a simmer, add herbs and cook until liquid is reduced by half

Serve immediately.

Bammy with Solomon Gundy Spread

Bammies are a traditional staple enjoyed by many. I love using bammy sticks or mini bammies to entertain. Solomon Gundy is a classic fiery fish condiment, great mixed with cream cheese.

Ingredients:

1 pack of mini bammies or bammy sticks

Coconut milk

1 pack of cream cheese

2 to 3 tbsps Solomon Gundy

Method:

Soak bammies for at least 30 minutes in coconut milk

Fry until golden brown on each side

Mix cream cheese and Solomon Gundy

Serve with bammies.

Thanks to my wonderful sponsors MegaMart

Contact me at info@juicychef.com

Bon Appétit! 

Call 936-9576 for tickets to the Jamaica Observer Food Awards this evening