Seven years of togetherness should count for something, and for Campion College’s Valedictory Class of 2017, that something was a delectable post-ceremony soire é that featured a summer-grade menu, with each item worthy of first-class honours.

Among the dishes served up by caterer Michele Williams were The Best Dressed Chicken Grilled Chicken skewers in two styles, Asian and Tamarind Glaze, as well as Grilled Hamilton’s Smokehouse Smoked Sausages. “It’s always fun to create a menu for millennials. They want great food that’s not as fussy. After all, this generation has grown up on the Food Network, so they have evolved expectations that know what umami is,” said Williams. Veggie-laden flatbreads, traditional escovietched fish and festival, and a sweet tooth- approved dessert bar all made food memories for the freshly minted graduates, even as they reminisced on their journey from shy neophytes to accomplished and determined young men and women.

Grilled Asian Sesame Chicken SkewersGrilled Chicken Skewers with Jerk-Tamarind GlazeGrilled Hamilton’s Smokehouse Sausages with Grilled Peppers and Onion

Ingredients:

12 The Best Dressed Chicken Boneless Thighs

1/2 tsp lime or lemon juice

3 tbs water

3 tbs rice vinegar

4 1/2 tbs brown sugar

6 – 7 cloves of garlic

3 fingers (1 inch each) fresh ginger

6 tbs olive oil

1 1/2 tbs sesame oil

1 tsp mushroom soy sauce

Salt and pepper to taste

24 wooden skewers soaked in water for 1-2 hours

Method:

Rinse chicken thighs with lime or lemon juice and water and pat dry.

In a medium bowl, combine water, rice vinegar, brown sugar, ginger, garlic, soy sauce, sesame oil, olive oil, salt and pepper. Set aside and refrigerate overnight or 2 hours until grill is prepared.

Prepare an outdoor barbeque or charcoal grill with hot coals on medium heat.

Thread seasoned chicken thighs onto skewers.  

Grill until charred about 6-7 minutes on each side.

Close the lid of the grill to allow chicken to steam for 4-5 minutes for larger thighs if needed or place in an oven at 350 degrees (F).  

Transfer to a cutting board and cut the chicken thighs in half down the middle between the skewers to make cocktail skewers. Sprinkle with sesame seeds.

Ingredients:

12 boneless Best Dressed Chicken thighs

1/2 tsp lime or lemon juice

1 tbs vinegar

8 cloves of garlic

1 finger (1-inch) fresh ginger

1 small onion

1-2 stalks of escallion

1/4 tsp Scotch bonnet pepper

1 small sprig of thyme

1/2 cup olive oil

 Sea salt (to taste) * reduce as jerk seasoning has salt

1 tsp mushroom soy sauce

1-2 tsps mild jerk seasoning

2 tbs or 1/4 cup jerk marinade

2 tbs barbecue sauce

4 tbs tamarind paste or chutney

24 wooden skewers soaked in water for 1-2 hours

Method:

Rinse chicken thighs with lime or lemon juice and water and pat dry.

Rinse with water, drain thoroughly and pat dry.

Season chicken with garlic, ginger, onion, scallion, pepper, thyme, oil, salt, jerk seasoning, marinade and barbecue sauce. Set aside and refrigerate overnight or 2 hours until grill is prepared.

Prepare an outdoor barbeque or charcoal grill with hot coals on medium heat.

Using 2 skewers per thigh, thread seasoned chicken thighs onto skewers.  

Grill until charred and cook about 6-7 minutes on each side or until the inside is cooked.

Close the lid of the grill to allow chicken to steam for 4-5 minutes for larger thighs if needed or to an oven at 350 degrees F.  

Transfer to a cutting board and cut the chicken thighs in half down the middle between the skewers to make cocktail skewers.

Serve as appetiser with mini festivals, grilled flat bread or fried green plantain rounds.

Ingredients:

1 pack of 1lb Hamilton’s Smokehouse Sausages

2 tbs olive oil

1 red sweet pepper

1 green or yellow sweet pepper

1 medium or large onion

1 zucchini

Salt and pepper to taste (for vegetables)

Method:

Prepare and light an outdoor grill (charcoal grill) or heat a stovetop grill pan.

Season bell peppers, onion and zucchini with salt and pepper and drizzle with oil. Set aside.

Brush sausages with a little oil.

Place the sausages over indirect heat for first 10 minutes, turning frequently. Finish over direct heat for 4-5 minutes turning sausages until brown and cooked through.

While sausages are cooking, grill the vegetables on medium heat until slightly charred. Remove from heat and set aside in a bowl to allow for easy removal of charred skin. Slice each sausage into 6 pieces diagonally and serve with vegetables.