A Classic Christmas Morning with Rainforest
Nothing compares to the magic of Christmas morning: The warmth of being surrounded by family and friends, the heightened excitement of children waiting to open gifts and the aromas of the season floating from the kitchen throughout the house. A classic Jamaican breakfast is the perfect start to fuel you and your family for this special day. Rainforest has debuted its Johnny Cake Mix to help you make breakfasts like this one special as well as easy and convenient.
Ackee & Salt Fish w/ Johnny Cakes
Ingredients
• 2 tbsps oil
• 1 small onion, finely chopped
• 3 cloves garlic, finely minced
• 2 stalks scallion (or green onions) thinly sliced, whites and greens separated
• 2 tsps fresh thyme
• 1 to 2 tsps Scotch bonnet pepper, minced
• 1 large bell pepper, thinly sliced
• 8 oz Rainforest salt fish, boiled and deboned
• 16 oz ackee, parboiled and drained
• Pimento, ground or a few kernels crushed, to taste
•Salt and pepper to taste
Method
1. Heat the oil in a pot over medium heat and add the onions, garlic, sweet pepper, pimento and Scotch bonnet pepper and cook for about 2 minutes.
2. Add the white part of the scallion, thyme, or tomatoes, cook for 1 to 2 minutes.
3. Add the salt fish and cook a couple minutes more. Then add the ackee. Be careful not to mash it out too much
4. Turn the heat down and let cook for another 2 minutes.
5. Adjust seasoning to taste.
6. Serve warm with Rainforest Johnny Cakes.
Johnny Cakes
Method
1. Combine 1 pack of Johnny Cake Mix with 1 cup milk or water. Use hands to knead until smooth.
2. Leave dough in bowl covered for approximately 10-15 minutes.
3. Divide dough into equal pieces, shape slightly into a ball and flatten slightly.
4. Preheat oil for frying.
5. Fry until desired colour.
Mackerel Rundown
Ingredients
8ozs Rainforest Pickled Mackerel
2 cups coconut milk
1 plummie tomato
1 small onion
½ sprig thyme
½ Scotch bonnet pepper
1 tbsp oil
2 cloves garlic, minced
Salt & pepper to taste
Method
1. Soak Rainforest Pickled Mackerel in water overnight to reduce salt.
2. Remove from water. Boil in fresh water then cool. Remove all the bones,
3. Reduce coconut milk to half, stirring occasionally.
4. Sauté all other ingredients in oil.
5. Add coconut milk. Add mackerel. Simmer for 2 minutes.
