Breakfast a hands-on affair
Sunday morning breakfast is thankfully a tradition still held dear by most Jamaicans and for the McHughs — tradition is about setting the table for each meal, the blessing of the meal and what we are very good at here in Jamaica — entertaining. With only son Daniel left in Jamaica (the others are at school abroad), it’s not strange to see extended family making up numbers.
Breakfast is a hands-on affair with Joy in the kitchen chopping, Daniel mixing his own special Sunday morning beverage which we’ll share with you later on.
Coffee — percolated of course, is set outside with freshly squeezed orange juice. Daniel’s citronade, breakfast China cups and saucers sit protected from the sunrays by pruned trees, exotic orchids and tropical foliage (Rudy is the landscape architect).
The bammies are now placed in the sizzling skillet, the mix for the soufflé is poured in the casserole dish and the green bananas are boiling on top of the stove.
A filled basket of fruit is placed on the dining table — dessert says Joy, is a healthier alternative — her guests are all (let’s just say at a certain age) and are all watching something…
Continuing the tradition of family with a full Sunday breakfast, here are some of Joy’s recipes for you to try — our picks are the citronade and the ackee soufflé.
Thank you too for the wonderful calls of encouragement and positive feedback we have been receiving on our May mother’s month feature.
Callaloo Soufflé
2 bunches calaloo
8 eggs
3 cups evaporated milk
1 cup mayonnaise
12 oz cheddar cheese
1 onion (medium)
seasoning (salt, pepper, onion, garlic, thyme)
1/2 cup bread crumbs (home-made)
Preheat oven to 350º
Method:
1. Wash, chop and steam callaloo with seasoning (salt, pepper etc) Place in bowl to cool.
2. Beat eggs well.
3. Add evaporated milk and mayonnaise to egg. Mix well.
4. Grate cheese and onion and add to egg mixture.
5. Add callaloo. Mix well.
6. Pour into casserole dish. Sprinkle with bread crumbs.
7. Bake at 350º in oven for 45-50 mins.
* Serves: 8-10 people.
Ackee & Saltfish
2 doz ackees
1/2 lb saltfish
1 large onion
2 cloves garlic (diced)
3 sprigs thyme
1 country pepper (scotch-bonnet)
1/4 cup oil
salt and black pepper
Method:
1. Pick and clean ackees. Boil and remove from water.
2. Boil saltfish to remove salt, drain and pick up (shred) fish.
3. Add fish to hot oil in frying pan and stir, adding seasoning.
4. Add ackees. Stir lightly to mix together.
5. Add salt and black pepper to taste
* Serves: 6-8 people
Mackerel & Banana
2 lbs salted mackerel
1/4 cup vinegar
1/2 cup oil
1 medium onion
2 cloves garlic (diced)
2 sprigs fresh thyme
1 country pepper (scotch-bonnet)
salt and black pepper
Method:
1. Soak mackerel overnight in cold water.
2. Boil, cool and shred fish.
3. Sauté onion, garlic, thyme and small piece of country pepper in oil and add fish. Stir often.
4. Remove pan from heat. Add vinegar. Stir.
5. Add salt and black pepper, if needed.
Serve: Serve with boiled green bananas.
* Serves 6-8 people.
Bammies
Dip bammies in salted, warm water to cover. Remove immediately as water soaks through the centre. Drain well. Fry in very hot oil, turning only once. Serve hot with sorrel chutney or mango chutney.
Tip: fry in very hot oil, this prevents bammy from soaking up oil. Allow 1 large bammy for 2 people or 2-3 small round bammies per person.
Citronade
2 cups citron juice (used to make mixed peel)
3 cups brown sugar
4 qts water
Method:
1. Dissolve sugar in warm water and mix well. Strain.
2. Add citron juice to sugar mixture. Mix well.
3. Add balance of water and stir.
4. Refrigerate and serve cold on ice.
* Serves: 8-10 people.
(This juice is not very acidic and has a delicate flavour).
Food
Breakfast on a Sunday morning in Jamaica is for many something anticipated from as soon as the week comes to an end.
We woke up this Sunday to breakfast with Joy McHugh, that debonair husband of hers Rudy and son Daniel.
The flavour…decidedly Jamaican, the breakfast…delicious.
Contributing editor Photos Joseph WellingtonLayout Hevol Benson
Novia McDonald-Whyte
