The Best Dressed 12 Chefs of Christmas: The Magazine

December 2016

Meet our 12 CHEFS A cross-cultural CHRISTMAS DINNER is served!

BEST Christmas ham ever!

SWEET Romance

INSIDE 2 WELCOME Christopher Levy, President & CEO, Jamaica Broilers Group 3 HOW TO ENTER The 12 Chefs of Christmas Competition 4 EDITOR’S NOTE Joan Forrest-Henry, Vice President, Sales & Marketing, The Best Dressed Chicken 5 MEET OUR 12 CHEFS Meet 12 professional chefs and caterers who could be cooking for you.

7 THE MOST CLASSIC TOAST OF ALL The favourite colour of the season is red, and Chef Jonhoi’s recipe for classic sorrel drink proves this remains true.

8 A SPECIAL DAY BREAK With Chef Andre’s Banana Nut Waffle, there’s one more reason to look forward to Christmas morning.

9 DRESS THE TABLE Chef Jacqui’s insider’s guide to creating a stylish table.

10 THE ROAST IS THE THING It’s time to gather ‘round Chef Charissa’s Herb Roasted Chicken.

11 LOVE YOU LIKE A FRESH VEGETABLE Roasted carrots from Chef Michele transform a side dish into a star.

12 CHEF CONFIDENTIAL Our 12 Chefs remove their toques and show us what makes them jingle in the holiday.

14 A CROSS-CULTURAL CHRISTMAS Chef Lorraine honours her Chinese and Jamaican roots.

15 BEST CHRISTMAS HAM EVER It’s not Christmas without a big, glorious ham, and Chef Daniel shows us how to prepare it.

16 DINNER IS SERVED An indulgent coming together of chicken and lobster, Christmas dinner turns into a magnificent feast by Chef Ravi.

17 LIGHT IT UP! Chef Gariel serves up grilled inspiration.

18 MAKE YOUR LIST, CHECK IT TWICE Chef Simone thinks success during the Christmas holidays depends on how well organised you are.

19 GENIUS! Make smart work in the kitchen with these tips from Chef Steve.

20 SWEET ROMANCE End dinner in a flourish with Chef Haleem’s incredibly easy masterpiece.

WELCOME CHRISTMAS HAS A VERY DEEP meaning to all of us at The Best Dressed Chicken.

We embrace the joy of celebrating the birth of Christ, the greatest gift of all. We also embrace the joy of family. For three years, it is that joy of family that has inspired our special holiday promotion, The Best Dressed Chicken 12 Chefs of Christmas.

We wanted to create a unique holiday gift for our customers and we wanted to do it in the best way we know how: through food. With some of Jamaica’s best chefs as part of our family, I am proud to say that we have created wonderful experiences and great memories for our winners.

For more than five decades, The Best Dressed Chicken has been at the table not only at Christmas, but also each and every day throughout the year. I want to thank our many generations of customers who have made us a part of their lives. Your trusting us to feed your family is something we embrace with pride.

On behalf of everyone at The Best Dressed Chicken – Merry Christmas! May God bless you and your family with peace and joy in the year ahead.

CHRISTOPHER LEVY PRESIDENT AND CEO JAMAICA BROILERS GROUP

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DECEMBER 2016

THE BEST DRESSED CHICKEN

EDITOR’S NOTE

CHRISTMAS IS THE TIME TO CELEBRATE! What are your special Christmas moments, the ones that get your anticipation building for the big day? For us, it’s the joy we feel when we bring smiles into homes. It’s bringing loved ones together; it’s the turning of a dining table of dishes into memories made to last. So when we started thinking of how to make the season special for our customers, two essential themes inspired us: food and fellowship. For us, food is more than sustenance, it’s a way of life.

The Christmas Season brings together families and friends, near and far, and all would be welcomed at the dinner table and stories held close to our hearts would be shared, amid laughter, great meals and wonderful fellowship. It is being true to this Jamaican tradition that we set out to make the Season more special and memorable for our customers. And so with the support of a cadre of very talented chefs, the Best Dressed Chicken 12 Chefs of Christmas made its debut during the 2014 holiday season.

Since the start of this heartfelt holiday experience, we’ve created Christmas memories in homes across the island. In St. Elizabeth a family shared their dinner with all their neighbours and so we set up a buffet using an old wooden bench in the middle of the front lawn that also had its own story of community to tell. There was the family in Kingston who used the opportunity to celebrate their family reunion spanning several generations; some visiting from overseas. Another donated their prize dinner to their church. It has been an honor for us, and most certainly for the chefs, to be part of such intimate experiences that affirm the meaning of family and gratitude.

Now, once again, 12 winners, along with their family and friends will celebrate Christmas with amazing feasts created exclusively for them by one of our 12 Chefs. Additionally, one of our 12 winners will cop the super prize of $600,000 in groceries for the year.

This magazine is a new addition to The Best Dressed Chicken 12 Chefs of Christmas experience. We know you have your own special way of cooking holiday favourites, but inside you’ll find some new tips and inspirations, all designed to make your Christmas celebration “Best Dressed”, from the food to the décor and all points in-between. You’ll also get to know our Chefs; after all, one of them could be cooking for you!

Happy Holidays!

JOAN FORREST-HENRY VICE PRESIDENT - SALES AND MARKETING THE BEST DRESSED CHICKEN 4•

DECEMBER 2016

THE BEST DRESSED CHICKEN

MEET OUR

12 CHEFS

Charissa HENRY

Haleem CARD

Michele WILLIAMS

Fascinated by her mother’s masterful ability to create amazing dishes, 23year-old Charissa Henry was drawn into the culinary world as a child. Her devotion led her to pursue and obtain a Bachelor’s degree in Culinary Arts and Food Service Management at Johnson and Wales University in Miami, Florida. The enterprising Charissa looked to owning her own company, and so, in 2014, ‘Pink Apron Jamaica’ was created.

It was during his first summer job at 13 that he fell head over heels with cooking. Day in day out, watching Food Network, reading cookbooks, trying new things for dinner, his passion grew. He has a Chef de Partie, Level III NCT-VET Certification and has worked with some of the leading culinary professionals including Jacqui Tyson. His huge strides in the culinary industry so far helped to earn him the award for “Chef on the Rise” at the 2015 Table Talk Food Awards.

It was during her student years at the then College of Arts, Science and Technology that Michele realized that she wanted a career in the culinary arts. She has a degree in Hospitality Management from Eastern Michigan University and has worked in professional kitchens in Jamaica and Canada. Her company Moveable Feast Caterers serves an impressive range of blue chip corporate clients, as well as individuals.

Gariel FERGUSON

Jonhoi REID

Proprietor, Pink Apron Jamaica

Highly Respected “Master of the Grill” Gariel was raised in the food industry at the family-owned Golden Bakery in Miami. At 26, he returned to Jamaica and started his first restaurant partnership, The Rib Cage Bar & Grill. He later partnered with the culinary doyenne of the Caribbean, the late Norma Shirley in Norma’s at the Marina, Port Antonio, which was listed by Condé Nast Traveler as one of the top 80 new restaurants opened in 2005.

12 CHEFS OF CHRISTMAS

Owner of 17 Layers

Executive Chef, The Cliff Hotel and Spa Resort A self-taught cook, Jonhoi’s passion started at the age of ten, when his mother introduced him to the kitchen. He developed his skills over time, starting out at Mother’s Enterprise and then moving on to other notable restaurants, including Fish Place Restaurant, Norma’s on the Terrace and Ortanique in Grand Cayman. His culinary skills have led to him being invited to cook at the James Beard House in New York City.

Director, Moveable Feast Caterers

Simone WALKER-BARRETT

Lecturer at UTech’s School of Hospitality and Tourism and Conceptualiser of Street Food Saturdays Simone has always had a passion for food and cooking. She is a culinary consultant, recipe developer and a certified culinary assessor. After graduating from high school, she enrolled at the Boulevard Baptist Skills Training Centre to study food preparation.

She successfully completed levels I-III in the Culinary Institute of America’s Pro Chef programme and is certified as an Executive Chef. Simone currently lectures at the School of Hospitality and Tourism Management at the University of Technology (UTech).

DECEMBER 2016

•5

MEET OUR

12 CHEFS

Lorraine FUNG

Jacqui TYSON

Lorraine has catered to over one million guests in the past 30 years. She is highly respected in the Jamaican culinary arena, catering for two governors general, three prime ministers, members of the diplomatic corps and countless fundraising and private events. Lorraine shares her knowledge in the planning and execution of charity events. Her exquisite selection of cuisines and her execution have earned her the prestigious Table Talk Food Awards ‘Caterer of the Year’ four times.

Having been trained in Jamaica and Switzerland, Jacqui has a sound footing in the food and beverage industry, as well as the fashion and beauty trade in Jamaica and the Caribbean for over 20 years. She conducts in-house training and seminars for food and beverage personnel in the areas of menu development, recipe creation and “restaurant turnaround”. As a transformational culinary artist, she brings a whole new twist to event execution, tablescape designs and catering.

Proprietor, Catering by Lorraine

Daniel SCHWEIZER

Executive Chef, Goddard Catering Group Daniel discovered his love for cooking from his uncle, who owned a restaurant in Geneva, Switzerland. His journey towards becoming a chef began in 1980 when he started a three-year apprenticeship programme. Thereafter, he travelled throughout Switzerland to learn the various cuisines and languages. He travelled firstly to Geneva, where he learned French and classical French Cuisine, then to Locarno where he learned Italian and Italian Regional Cuisine. He finally travelled to Jamaica over 20 years ago, where he has held various positions as executive chef.

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DECEMBER 2016

Director, JTyson Events and Catering

Andre FOWLES

Sous-chef, Miss Lily’s Jamaican Restaurant and finalist in Food Network’s “Chopped” series Andre was inspired to pursue cooking as a career by his grandmother. He is popularly known as a winner on the American television Food Network cooking series, “Chopped” where he won a challenge that focused on Caribbean cuisine. Andre is currently the sous-chef at Miss Lily’s Jamaican Restaurant in New York. Before joining Miss Lily’s, he worked for two years as a chef de partie with Martin Maginley, the award-winning chef at Round Hill Hotel and Villas.

Ravi ANNE

Stephen SOWA

Yielding to the magnetic pull of the culinary industry, as a young man Ravi enrolled in a three-year apprenticeship programme at one of India’s premier hotel chains. Soon thereafter, his talents earned him a spot as a Corporate Management Trainee in Bombay, but Ravi’s desire for adventure would soon prompt the chef to pursue culinary opportunities outside of his home country of India. Chef Ravi headed to the United States and then to the tropics where he eventually settled in Jamaica.

Originally from North-east England, Stephen has been an executive chef for over 28 years in England, Bahamas, Barbados, Mauritius, Turks & Caicos, and Jamaica. He has had a distinguished career, and has won numerous trophies and awards in culinary competitions in the Caribbean, USA and Mauritius, and appeared on many TV cooking shows. He has been a team member and manager of the Jamaican National Culinary Team for many years.

Group Executive Chef, Jewel Resorts

Executive Chef, Half Moon Hotel

THE BEST DRESSED CHICKEN

THE MOST

CLASSIC

TOAST OF ALL Chef Jonhoi’s recipe for a classic sorrel drink.

On the day of the 12 Chefs of Christmas photo shoot, someone asked me what is the one thing I can’t do without for Christmas. Without missing a beat I said, “Sorrel!” I know that might sound strange, especially since we now have sorrel all year round, but I hold on to the specialness of Christmas sorrel. When I was growing up in St Elizabeth, three things signalled that Christmas was coming: a brisk coolness in the air, gungo peas and, of course, the bright red arrow-shaped sepals of sorrel. There were always two versions of sorrel: with rum and without, but inevitably the one with rum was the favourite.

CHEF JONHOI REID

HOT TIP

Sorrel, or roselle as it is also called, can be found in parts of Africa and Thailand. You’ll probably be proud to hear that in Mexico it’s called Flor de Jamaica. As part of its history, sorrel has been used in folk medicine and the fibres from the stem used in making textiles. We in Jamaica share our love of sorrel with much of the Caribbean, as slaves brought the plant to the region in the 1600s. Here at home, ginger features heavily in our style of making sorrel, while in other islands the flavourings include cinnamon and bay leaves.

I have come to discover that sorrel is good for heart health and for lowering cholesterol, so thankfully it’s good to drink and it’s good for you too. Homemade sorrel may be a rarity for a new generation of Jamaicans as there are many ways in which sorrel is now readily available, from sorrel teas, sorrel syrup and sorrel chutney to, of course, the juice. But there is something purely Christmas for me with the ritual of “drawing” sorrel, so rather than picking up a bottle at the supermarket, I still prefer to make my own. It takes me back to a simpler time and allows me to reflect on old customs and traditions as I make new ones with my family.

Mocktails make it. That means everything from sorrel to lemonade gets the imaginative with mixology, muddling, garnishes and fancy stemware.

Sorrel

Directions

Ingredients

Wash sorrel and place it in a mixing container that can hold hot water. Grate the ginger and add it to the sorrel.

1 pound sorrel 2-4 ounces ginger 2 litres of water White or dark sugar Jamaican (JB) White rum 3 whole pimento seeds

Boil water and pour on sorrel and ginger. Allow the combination to sit for about 4-6 hours.

Strain off the sorrel sepals. Add a dash of rum and sweeten to taste.

Add optional rum and/or wine. Serve over ice cubes.

Optional Wine

12 CHEFS OF CHRISTMAS

DECEMBER 2016

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A

SPECIAL DAY BREAK

With Chef Andre’s Banana Nut Waffle, there’s one more reason to look forward to Christmas morning.

CHEF ANDRE FOWLES

There’s no doubt that sometimes Christmas morning can put us in a food quandary.

The question of what to eat to celebrate the best morning of the year often gets lost in the fact that there’s also a lot going on in the kitchen, in preparation for Christmas dinner.

I like the idea of starting the day off well, and so I always go back to the influences of a classic Jamaican breakfast. Still, it’s Christmas, so breakfast on this morning has to have a special spin. All year long, you’ve probably been having bananas and callaloo for breakfast, and as such my favourite Christmas breakfast kicks it up a notch, in a big way. Enjoy!

Banana Nut Waffle Ingredients

HOT TIP

1/2 cup sugar 2 cups all-purpose flour 1 tablespoon baking powder 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 4 large eggs, separated 2 cups milk 8 ounces unsalted butter, melted 1/4 teaspoon almond extract 1 teaspoon pure vanilla extract 6 very ripe bananas (2 for garnish) 1 tablespoon freshly squeezed lime juice 1/2 cup cashew, coarsely chopped

Instead of Christmas dinner, why not host Christmas breakfast. Make your home the first stop for the family.

Directions

Beat egg whites until they form a stiff peak then fold into batter.

Heat waffle iron. In a large bowl, sift together flour, baking powder, salt, sugar, nutmeg and cinnamon.

Using a ladle, pour batter into pre-heated waffle iron, spread batter until close to edge. Close the lid and bake for 3 - 4 minutes until golden brown.

In a bowl, whisk together milk, egg yolks, vanilla, almond extract and butter.

Repeat process until batter is finished.

Pour in dry ingredients, and gently mix to incorporate.

In a separate bowl, using a fork, mash ripe bananas in lime juice, stir into batter with the cashews.

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DECEMBER 2016

Remove waffle and garnish with warm maple syrup, freshly sliced ripe bananas, crushed cashews and powdered sugar.

Serve with Hamilton’s Smoked Sausages and scrambled eggs.

THE BEST DRESSED CHICKEN

DRESS

THE TABLE

Your guide to what’s now and what’s next for table décor

CHEF JACQUI TYSON

What’s your favourite tip for decorating the holiday table?

Look around you; use what you see. We are so blessed in this country to have an abundance of natural elements that will make any table beautiful.

You can find everything from pine cones that you can pick up — at no cost — in the hills to river stones or seashells and driftwood. All this can be used to add dramatic points of interest to your Christmas table.

Most Jamaican families can’t be seated at a single table for the big Christmas dinner. What’s your recommendation to offering some design utility in this case?

Focus on the table on which you’ll place the food.

This is the centre of gravity. This is where you will join hands to say grace and this is where everyone will see the complete feast. I like using poinsettias as part of the table décor. You can also weave a visual trail by adding silver or gold netting, as well as elegant white candles to add warmth.

HOT TIP

What kind of table are you setting these days?

Right now, I’m breaking all the rules — I’m mixing patterns! I’m using multiple sets of plates that share some visual unity, so it’s not all matchy matchy. I’m also using linen tablecloths and napkins. It’s a little indulgent, as linen does take some extra care, but you can find great quality cotton or polyester blends.

An important rule of thumb though is the drop length for whatever tablecloth you choose. For a casual Christmas buffet, a 12-inch on your tablecloth is fine; if you are going a bit more formal with all guests seated at the same table, you’d go for a table cloth with a 15-inch drop. The details matter, you see.

Invite guests to wear three colours that complement your décor; that way your photo memories will look smart and stylish.

12 CHEFS OF CHRISTMAS

Share with us your Christmas table tradition.

I place note cards at each setting and ask the guests to write down one thing for which they are grateful.

We read these notes out loud over dessert. It really is quite beautiful.

DECEMBER 2016

•9

THE

ROAST IS THE THING

It’s time to gather ‘round Chef Charissa’s Herb Roast Chicken.

In all its simplicity, a roast chicken is quite simply one of my favourite things. The purity of this classic is perhaps what makes roast chicken a constant feature in my house.

Sunday dinners with all the family is never complete without a big, beautiful roast, so it stands to reason that at the Christmas table, there will be a roast, but bigger and even more glorious.

CHEF CHARISSA HENRY

Ingredients Herb Butter 6 sprigs fresh thyme 3 sprigs fresh rosemary 6 sprigs fresh oregano 1 small onion, peeled and finely chopped Zest of 1 lemon or lime 1 teaspoon honey 3 tablespoons butter, room temperature Chicken 1 The Best Dressed Chicken roaster 6 small onions, peeled and halved 1 whole head garlic, unpeeled and cut in half horizontally 1 tablespoon olive oil Herb butter 2 teaspoons salt Freshly ground black pepper

HOT TIP

Sauce 2 cups chicken broth 1 1/3 tablespoons Dijon Mustard 1 tablespoon unsalted butter

Directions Preheat oven to 450 degrees Fahrenheit.

Make herb butter: pull herbs from the stems and chop finely. Combine the chopped herbs with the ingredients as outlined, in a small bowl and blend well. Set aside.

Place onions and garlic in a roasting pan and toss with the olive oil. Pat the chicken very dry with paper towels, and place in the same roasting pan.

Use a spoon to rub the herb butter all over the

10 • DECEMBER 2016

Be generous with the appetizers.

Place assorted platters of cheeses, crackers, nuts, cold cuts and fruits around the entertaining space, and not just in a single location.

chicken and under the skin too. Sprinkle the salt evenly over the chicken and season with fresh black pepper to taste. Place the chicken in the oven and roast for 35-40 minutes, or until skin is golden brown. Turn the heat down to 375 degrees Fahrenheit; continue to roast for 15-20 minutes more, or until done. Chicken should be done in less than an hour.

Transfer the chicken and onions to a serving platter to rest and cover with foil.

Discard the garlic. Pour off all the fat, leaving the brown baked-on bits in the bottom of the roasting pan. Add the chicken stock and place on the stove over high heat; bring to a boil and whisk in Dijon mustard. Stir and combine the brown bits with the stock and continue to cook until the liquid is reduced by half, 5 to 8 minutes. Turn off the heat and stir in the butter. Pour the sauce into a gravy boat and serve alongside chicken.

THE BEST DRESSED CHICKEN

CHEF MICHELE WILLIAMS

LOVE YOU LIKE A FRESH

HOT TIP

VEGETABLE

Roasted carrots from Chef Michele transform a side dish into a star.

For starters, let me confess that I simply adore vegetables.

I cannot think of enough reasons to incorporate produce, (in all their glorious shapes, colours and textures), into meals I create for my family and my catering clients.

Here in Jamaica, we often relegate vegetable side dishes to an afterthought, meekly holding “their corner”, so to speak. But as far as I am concerned, vegetables done right can hold pride of place next to your glorious roasts at the Christmas table, that is if you approach it the right way.

Start by getting the right produce. I am a firm believer in eating local, and that means eating whatever is in season. At this time of the year, a trip to the market can yield fantastic finds, like eggplant, beets and string beans. You should then select a cooking method that makes your veggies sing. I know we Jamaicans like to boil everything within an inch of its life, but roasting vegetables with a splash of olive oil and lemon, as well as fresh cracked black pepper and some salt, will in fact result in bright flavours.

Ingredients Roasted Carrots 1 pound carrots, tops trimmed to 2 inches 2 tablespoons olive oil 2 tablespoons balsamic vinegar 5 cloves garlic, minced 1 teaspoon dried thyme Kosher salt and freshly ground black pepper, to taste 2 tablespoons chopped parsley leaves

12 CHEFS OF CHRISTMAS

Who knew? Among the top searches for food this year are some Jamaican favourites: jackfruit, ground ginger, coconut and moringa.

Like everything else there are keys to success in roasting vegetables: • Roast in a very hot oven (400 degrees Fahrenheit) just until tender and the vegetables start to caramelize.

• Cut in even shapes and sizes for even roasting.

• Line your baking sheet with parchment so the vegetables slide off easily.

• Highlight the flavour with your favourite herbs and spices like thyme, rosemary or sage.

• When it’s all done, put the vegetables in a pretty plate and watch them disappear.

Directions Preheat oven to 400 degrees Fahrenheit. Lightly oil a baking sheet and cover with parchment. Oil the parchment.

Place carrots in a single layer onto the prepared baking sheet. Add olive oil, balsamic vinegar, garlic and thyme; season with salt and pepper, to taste. Gently toss to combine.

Place into oven and bake for 12 minutes, or until tender.

Serve immediately, garnished with parsley, if desired.

DECEMBER 2016

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CHEF CONFIDENTIAL

Our 12 Chefs remove their toques and show us what makes them jingle in the holiday.

JONHOI My favourite Christmas song is “Jingle Bells”.

HALEEM The first time I spent Christmas day at work, Mom woke up early and ironed my uniform with tears in her eyes. At that moment I knew she was proud of me.

DANIEL Christmas is special.

It’s all about family, a great dinner, good wines, and entertainment.

MICHELE My wish for Christmas?

More peace, love and harmony in the world.

LORRAINE I’m very happy at Christmas when our children and their children come together. That’s three generations of love!

ANDRE “Warm Christmas Time” by Wayne Wonder and Cham makes me think about Christmas in Jamaica.

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DECEMBER 2016

THE BEST DRESSED CHICKEN

CHARISSA My Christmas miracle would be to eat as much Christmas cake and ham and not gain a pound!

RAVI I love the tradition of family gatherings and remembering those who are no longer with us. Thanks to the Almighty for his gifts of joy and happiness.

SIMONE Christmas is my favourite holiday. I love the excitement of decorating the house and buying gifts for family and friends.

STEPHEN In our business Christmas usually means a lot of work, but I always make time for my family, whether it is opening presents when the kids were small or having Christmas dinner together.

12 CHEFS OF CHRISTMAS

GARIEL You would think that I am the one doing all the cooking but it’s really about celebrating the things that really matter and for me that is family, friends and sharing.

JACQUI My three wishes: Success with unending supply of prosperity; “nuff” health; and, of course, gratitude.

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A CROSS-

CULTURAL CHRISTMAS

Chef Lorraine honours her Chinese and Jamaican roots.

CHEF LORRAINE FUNG

While Christmas Day is not a public holiday in China, Christmas celebrations are becoming more popular. In urban areas in particular, you’ll find Christmas trees, lights, and other decorations on the streets and in department stores. And while Chinese New Year is the major celebration in the Chinese culture, Christmas Day is a time to spend with family and friends, in Western culture.

Chinese across the world still respect the symbolic meaning of our forefathers and consume foods accordingly. Growing up in the Chinese culture, our father who is from Canton, China would plan with our Jamaican mother a selection of items for the Christmas menu that would bring good luck, health, wealth and prosperity to our family. Among these foods, we had vegetable spring rolls looking like gold bards and symbolic of riches; lettuce which was symbolic of longevity; a whole chicken which was symbolic of prosperity; pork which was symbolic of peace; fish which was symbolic of good fortune; and noodles which was symbolic of a long life. Fresh, canned or preserved vegetables are also symbolic and would be selected accordingly. Chilled oranges were a must-have, symbolizing wealth, good fortune and abundant happiness.

HOT TIP

Christmas traditions are important to me; for instance, I love Christmas carols, because as a child once you heard carols you knew you had to start being good. Of course modern and reggae versions of Christmas carols are now part of my collection. Other holiday activities such as redecorating the house, preparing for guests, and selecting gifts to suit each person on your list, all go to making Christmas the best time of the year.

My Christmas dinner this year will be a fusion menu with all the symbolic foods. But a big feature will be my Lychee Honey Glazed Ham with the woody flavour of cloves.

Create your own multicultural tradition by merging spices and seasonings and cooking methods from around the world.

Lychee Honey Glazed Ham Ingredients 1 Hamilton’s Smoked Leg of Ham, 8-10 pounds 1 can lychee in syrup 1 tablespoon finely chopped ginger 1 ounce honey 15-20 cloves pepper, to taste 2 tablespoons chopped parsley leaves

14 • DECEMBER 2016

As we say in Cantonese,

聖誕快樂

Directions Remove wrapper from ham and pat dry. Use the point of a sharp knife to cut a crisscross diamond pattern. Strain the lychee and set aside. In a small pot, mix lychee syrup, honey and ginger until well blended. Simmer over a low heat until it starts to thicken, then remove the ginger.

Place the mixture on a low heat and add the lychee for two minutes to create a glaze.

Brush all the glaze over the ham. Use the cloves to hold lychee in the diamond pattern.

Bake for 15 minutes at 275 degrees Fahrenheit. Carve at room temperature.

THE BEST DRESSED CHICKEN

BEST CHRISTMAS HAM EVER

It’s not Christmas without a big, glorious ham, and Chef Daniel shows us how to prepare it.

CHEF DANIEL SCHWEIZER

In Switzerland where I am from, we eat our Christmas meal on Christmas Eve, and a glazed and perfectly decorated Christmas ham, or “gammon” as we call it, is essential for an impressive Christmas table. My holiday tradition is a routine which brings the family together.

We’d start off the festivities with the hunt for the perfect Christmas tree in the forest, and end it with a classic Christmas dinner of “gammon”, served with scalloped potatoes, with melted cheeses and milk baked into it, and a glass of Samichlaus Glühwein (mulled wine), or Heidi Cocoa (hot cocoa). FIGUGEGL! Christmas Ham Ingredients

HOT TIP

1 (10-pound) smoked, bone-in Hamilton’s Smoke House Ham 1 cup honey 1/4 cup whole-grain mustard 1 can pineapples 1/4 cup packed dark brown sugar 4 tablespoons unsalted butter (1/2 stick) 1 cup orange liqueur Maraschino cherries are optional

Be a good guest. Respond to the invitation. Show up on time. Bring a gift for your host. Don’t spend the time glued to your phone. Don’t overstay.

Send a “thank you” the day after.

Directions Heat the oven to 350 degrees Fahrenheit. Trim away any excess fat, leaving about a 1/4-inch layer all over. Set the Hamilton’s Smoke House Ham aside to rest at room temperature for 30 minutes.

Wrap ham in several sheets of aluminium foil and place cut side down, and bake for 45 minutes.

Meanwhile, combine the remaining ingredients in a small saucepan over medium-low heat, stirring occasionally, until the butter melts and the brown sugar has completely dissolved, about 3 minutes. Set aside and let cool to lukewarm (the glaze should be the consistency of roomtemperature honey).

12 CHEFS OF CHRISTMAS

Remove ham from the oven and increase the oven temperature to 425 degrees Fahrenheit. Using a sharp knife, score a 1-inch-wide diamond pattern (don’t cut more than 1/4-inch deep) over the entire ham. Place pineapple on the ham and hold in place with toothpicks, remember to remove them when done cooking.

Brush the ham with a quarter of the glaze, return it to the oven, and bake uncovered for 15 minutes. Remove from the oven, brush with another quarter of the glaze, and repeat every 15 minutes until all of the glaze has been used and a dark golden-brown crust has formed, about 55 to 60 minutes total. Let the ham rest 20 to 30 minutes before slicing.

DECEMBER 2016

• 15

DINNER IS

SERVED A union of chicken and lobster turns Christmas dinner into a magnificent feast.

CHEF RAVI ANNE

Christmas dinner is the perfect coming together of the two things I cherish most: food and family.

This recipe is a reimagining of surf and turf, but in an elegantly simple way.

Chef Ravi’s Boneless Pimento Roast Chicken and Lobster Ballotine Ingredients

HOT TIP

4 pounds chicken breast Salt and freshly milled black pepper 1 lobster tail meat (6 ounces) 1 ounce (25 grams) butter, plus extra for greasing 1 medium onion, finely chopped 1 small ginger, finely chopped 2 cloves garlic, finely chopped 1 fat garlic clove, crushed 1 teaspoon chopped fresh basil 1/2 teaspoon ground pimento 1 cup bread crumbs

Directions Melt the butter in a frying pan; add the chopped onion, ginger and garlic and fry gently for about 5 minutes to soften. Chop the lobster meat and then add to the pan, along with the basil, cloves and a pimento. Stir well to get everything coated with the butter. Remove from the heat and cool, seasoning with salt and black pepper.

Wash chicken with vinegar or lime juice. Lay the chicken skin-side down on the work surface and sprinkle with the salt and pepper. Spread the cool lobster mixture evenly over the chicken. Roll the chicken up, tie with kitchen twine, and

16 • DECEMBER 2016

Well-sharpened knives are a cook’s best friend. Invest in sharpening steel, but in a pinch, you can also use the edge of a ceramic mug.

place in roasting pan. When you’re ready to cook them, pre-heat the oven to gas mark 8, 450 degrees Fahrenheit (230 degrees Celsius). Place the chicken parcels on a baking sheet and cook for 20 minutes. Then remove them from the oven and allow them to rest in the foil for 10 minutes before serving.

Transfer the lobster ballotine to a cutting board and remove the twine.

Cut half of it into 4 or 5 slices, each about 1-inch thick. Return the uncut half of the lobster ballotine to the serving platter and arrange the cut slices in front of it. Pour the sauce over and around the lobster ballotine, garnish with the parsley, and serve. Cut additional slices of lobster ballotine as needed.

THE BEST DRESSED CHICKEN

LIGHT IT UP! Chef Gari serves up grilled inspiration.

A grill is probably the last thing you’d expect to see as part of the arsenal for Christmas dinner.

Not so in my world. Grilling is quite simply the most perfect way to create something amazing.

It’s the perfect way to prepare food, in my mind.

Not only is grilling healthy, the meats retain nutrients and the flavours are mind-blowing.

This is my recipe for one of the best chicken dishes you’ll ever eat. There are a couple of steps, but I promise you, it’s worth it.

CHEF GARIEL FERGUSON

Pimento Smoked Mokko Chicken Ingredients

HOT TIP

5 pounds deboned chicken thighs 3 cups premium soy sauce 1 pound scallion, chopped 2 heads garlic, chopped 2 tablespoons fresh thyme leaves 1/4 cup Jamaican pimento berries, allspice 2 tablespoons chopped ginger 2 small Scotch bonnet peppers, habaneros 2 tablespoons sea salt 1 tablespoon black pepper 1 tablespoon cinnamon powder 2 whole limes (to wash chicken) 6 pieces Pimora pimento smoking tablets wrapped in a foil packet

Grill the chicken over indirect heat. Place meat on the cooler side of the grill so it cooks low and slow and ensures the glaze won’t scorch.

Directions Pimento Smoked Mokko Chicken Basting Sauce Base 1 cup malt vinegar 1 cup dark brown sugar 1/2 cup reserved blended marinade Optional Store-bought soft rolls or potato bread (for sandwich)

Wash chicken in fresh water combined with the juice and skins from 2 limes. This cuts the raw chicken taste before you season it.

Dry chicken thighs then sprinkle with salt and pepper to pre-season. Combine soy sauce, scallions, garlic, thyme, pimento berries, ginger and cinnamon powder in the jar of a blender and purée until it forms a paste-like marinade. Reserve 1/2 cup of marinade to make basting sauce. Rub marinade paste onto chicken thighs and let it rest in the refrigerator for 4-24 hours.

Build charcoal fire or heat up the gas grill to medium to high heat or about 325 degrees Fahrenheit in an indirect barbecue style and place foil packet with pimento tablets over burner or coals.

Load on chicken thighs on cooler side of grill and let them smoke for 15 minutes.

After smoking, finish grilling chicken on hot side over direct heat and baste with marinade, brown sugar and vinegar mixture till completely cooked through.

12 CHEFS OF CHRISTMAS

DECEMBER 2016

• 17

MAKE YOUR LIST

CHECK IT TWICE End dinner with a flourish with this incredibly easy masterpiece.

Christmas is busy, and if you work in the culinary industry it’s super busy. Sometimes planning for the big Christmas dinner takes up so much time we forget to enjoy the season.

I keep everything doable by planning meals in advance and staying organised for everything else so I don’t get swamped.

CHEF SIMONE WALKERBARRETT

First things first: create a holiday to do list so that you can see all you have ahead of you. Use a notebook, an app on your phone or even a bulletin board. Whatever method you choose, be rigorous in getting everything compiled on the list.

Then you should set deadlines. Be mindful of the fact that everything takes longer with traffic and general distraction, so time is even more precious than ever before. Big projects should be started as early as possible, so don’t try to re-cover the sofas or paint the whole house a week before Christmas.

Most importantly, don’t forget to eat well. My Sweet Scotch Bonnet Chicken is effortless and delicious with flavours the entire family will enjoy.

1 pound The Best Dressed Chicken breast, cubed 1 egg, beaten 3 tablespoons cornstarch 2 teaspoons cornstarch 1 teaspoon salt 2 cups vegetable oil (for frying) 4 tablespoons rice vinegar 2 tablespoons sugar 3 tablespoons honey 1/2 cup dry roasted peanuts 1 red bell pepper, chopped into cubes 3-4 stalks chopped scallions 1 tablespoon minced fresh ginger root 2 large garlic cloves, minced 1 Scotch bonnet pepper, minced 2 tablespoons light soy sauce 1 tablespoon sesame oil

HOT TIP

Sweet Scotch Bonnet Chicken Ingredients

If seating for your Christmas dinner is going to be a challenge, try a cocktail party set-up with small plates so guests can mix and nibble.

Directions Toss cubed chicken with 3 tablespoons cornstarch, egg, and 1/2 teaspoon salt. Let rest for 30 minutes.

In a wok heat oil and fry chicken until brown (make the oil pretty hot, 350 degrees Fahrenheit because the longer it takes to cook the tougher the chicken will become.)

Drain chicken on paper towels and remove oil from pan.

18 • DECEMBER 2016

In a bowl put 1 teaspoon sesame oil, vinegar, 3 tablespoons water, 1/2 teaspoon salt, 2 teaspoons cornstarch, soy sauce, and whisk for 30 seconds.

Add garlic, ginger, bell peppers, and scallions for 30 seconds more. Add Scotch bonnet pepper and whisk for 10 seconds.

Add sauce to wok and stir till thickens.

Add chicken and cook for 3 minutes, then add almonds, mix well and drizzle with honey.

Serve with rice.

THE BEST DRESSED CHICKEN

GENIUS! Making smart work in the kitchen

CHEF STEPHEN SOWA

Rule to Live By Home cooks and chefs both share the same passion for food, but what separates us is that professionals follow the rules of mise en place. That’s the single most important thing you can do to improve your time in the kitchen. Mise en place is a French term, which means you get all your ingredients prepped into one place before you do anything else. No more crazy time trying to find things while the pan sizzles. Start by chopping, sifting and peeling all your ingredients then position them in easy reach of your stove. That, my friends, is cooking magic.

Secrets of the Roast Place a pan with about a quart of water in the oven at the same time you put the chicken in. The extra water will keep the meat from drying out.

The hottest part of your oven is the back corners so it stands to reason that this is where you want to place the legs of the whole chicken, which take the longest to cook. Just turn your pan diagonally in the oven first to the left and then to right, for even roasting.

A great trick to basting chicken is to use a spray bottle filled with wine to add extra flavour. This way, you mist the bird without washing off the herbs you’ve seasoned it with.

HOT TIP

Once your chicken is cooked, let it rest, uncovered so that the juices can settle back into the meat. Leave it uncovered, as you don’t want it to steam away the crispiness of the skin.

Quick Fixes

The five essential spices for your pantry are: Cumin, allspice, cinnamon, cayenne and ginger.

Enough with the tears! Chill onions before slicing.

3 parts oil and 2 parts acid (vinegar, citrus juice), to this you can add your favourite herbs and a pinch of sugar for extra flavour.

Too much salt to your stew or soup? Add a peeled potato to absorb the extra seasoning. If you’re searing meat, don’t overcrowd the pan, as this will lower the overall cooking temperature and create moisture.

Scotch bonnet oil can add a spark to meats, soups and even vegetables.

Just fry a Scotch bonnet in some olive oil and drizzle over your dish for a subtle kick.

Always bring your food to room temperature before cooking.

This makes for even cooking.

Wake up stale spices by gently toasting in a saucepan.

Home-made salad dressing is easier than you think. Just whisk

12 CHEFS OF CHRISTMAS

Grate garlic for speed and flavour.

Peel ginger with a teaspoon. You can get around the knarly bits without slicing them off as you would with a knife.

Freshly ground black pepper, either with a pepper mill or a mortar and pestle, while you’re cooking.

DECEMBER 2016

• 19

SWEET ROMANCE

End dinner with a flourish with this incredibly easy masterpiece.

Always end on a high note is what I say, so I consider dessert the exclamation point for any meal. With holiday planning, most of us have already checked off the Christmas cake. In fact, in many Jamaican homes the fruits have been soaking in wine since August and the familiar eight-inch pans have been safely stored in the pantry, waiting to receive their dark, gooey goodness that is traditional Jamaican Christmas cake. I love that cake, and one thing is certain, there is no one perfect recipe for that cake. Everyone has his or her own recipe.

CHEF HALEEM CARD

So, with that said, go on and bake your Christmas cake, the way you know how, the way you’ve been doing for years, with that recipe that has been passed down for generations.

HOT TIP

But how about adding another dessert to the table? I’d like to suggest this Spiced Chocolate Molten Lava Cake. I know, I hear you protesting that it’s going to be too hard, but I promise you it’s not. This effortless cake is beautiful to look at, delicious to taste and quite easily lifts your reputation as a master of the oven.

Go ahead, bake on.

Spiced Chocolate Molten Lava Cake Ingredients Butter as needed 2 egg yolks 2 eggs 3 tablespoons white sugar 3 1/2 ounces chopped dark chocolate 1/8 teaspoon ground star anise 1/8 teaspoon ground cinnamon 5 tablespoons butter 4 teaspoons unsweetened cocoa powder 3 tablespoons flour 1 pinch salt 1/8 teaspoon vanilla extract

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DECEMBER 2016

Bar None. Set up a dessert bar so guests can help themselves to as many or as little treats they like. This also helps to move people to another location so you discreetly clear dinner plates.

Directions Generously butter the inside of 4 (5 1/2-ounce) ramekins. Place them in a casserole dish. Whisk together egg yolks, eggs, and sugar in a bowl until light, foamy, and lemon coloured.

Melt chocolate and butter in a microwave-safe bowl in 30-second intervals, stirring after each melting, 1-3 minutes. Stir melted chocolate mixture into egg and sugar mixture until combined. Sift cocoa powder into the mixture; stir to combine.

Sift flour, salt, ground cinnamon and ground star anise into the mixture; stir to combine into a batter. Stir vanilla extract into the batter. Transfer batter to a resealable plastic bag. Snip one corner of the bag with scissors to create a tip. Divide batter evenly between the prepared ramekins; tap gently on the counter to remove any air bubbles. Refrigerate 30 minutes.

Preheat an oven to 425 degrees Fahrenheit (220 degrees Celsius). Arrange the ramekins in a casserole dish.

Pour enough hot tap water into the casserole dish to reach halfway up the sides of the ramekins. Bake in the preheated oven for 15-18 minutes. Set aside to cool for 15 minutes. Loosen the edges from the ramekin with a knife. Invert each cake onto a plate and dust with powdered sugar.

THE BEST DRESSED CHICKEN