Christmas Recipes

PONCHE DE CREME PANNA COTTA

INGREDIENTS

Panna Cotta

3 cup — heavy cream

1 cup — milk

¾ cup — sugar

¼ cup — condensed milk

¼ cup — rum

2 tbsp — bitters

3 tbsp — gelatine

1 tsp — cinnamon

1 tsp — nutmeg 

Soaked fruit

2oz — golden raisins

4oz — mixed peel

¼ cup — rum

¼ cup — corn syrup

½ cup — water

2 tbsps — sugar

3 — star anise

6 — cloves

DIRECTIONS

1  In a pot boil water with spices, corn syrup and sugar for about 5 to 10 mins or until reduced by 1/2, add fruits and simmer for another 5 mins, remove from heat, add rum and set aside to cool.

2  In a sauce pot, add the panna cotta ingredients, except for the rum and gelatine. Bring to a low simmer for about 3 minutes, add rum and remove from the heat.

3  In a separate pot, bloom gelatine in warm water (about ¼ cup), add to cream mixture and mix well to incorporate. Pour the mixture into shot glasses, ramekins or serving bowl of choice and refrigerate for about 4 hours or overnight

4  Top with rum fruit compote, garnish and serve

MATERIALS NEEDED

Baking dish /pan

Cupcake pan

Mixing bowl preferably glass

Cutting board

Bowls/ ramekins for prep items (about 12)

Sauce pot

Saucepan

Griddle pan or skillet

Ramekins/ shot glasses

Blender

RECOMMENDATION

Apart from the recipe video I suggest we can also do a short clip showing how the service works, to highlight process and convenience. From ordering, back end, grocery shopping/ selection, client drop off , prep shots and end product

For recipe filming setup I recommend an island kitchen setup as its more practical and allows for the various angles of photography/ videography.

I will prep items beforehand as to speed up production on the day however we would have to  discuss production flow and shot list to ensure we get all the shots in and not too many retakes.

Suggested product placement for potential sponsors, branding ect. This will help with marketing, brand reach, branded content ect.

APPROXIMATE MACROS PER SERVING: 390 CALORIES ■ 3 G PROTEIN ■  19 G CARBS ■ 34 G FAT

PONCHE DE CREME PANNA COTTA

Product name Unit price Quantity
NESTLE FULL CREAM MILK 100% SCREW CAP 1LT $16.50 1 Add to cart

HAM KEBABS WITH MANGO DIJON SAUCE

INGREDIENTS

2 lbs — picnic ham, large dice

6 oz — red onion, large dice

6 oz — sweet pepper, large dice

6 oz — pineapple, large dice

1 pk —  bamboo skewers

SEASONING

6 — cloves garlic, crushed

1 tbsp — ginger, grated

3 — pimentos, chopped

1 bn — bandania, chopped

2 tbsp —  coriander annatto blend

¼ oil

SAUCE

300 g — farm and function frozen mango

2 oz — onion, julienned

¼ cup — Dijon mustard

2 tbsp — butter

3 tbsp — sugar

1 tbsp — bandania, chiffonade

1 tsp — cardamom powder

2 tbsp — oil

2 tbsp — cornstarch

1 tsp — salt

DIRECTIONS

1  In a sauce pot on medium heat saute onion in the oil until translucent, then add Dijon and butter, cook for another minute or two. Add the mango, sugar, cardamom, bring to a simmer and allow to cook for a few minutes.

2  Mix cornstarch with ¼ cup water and add to the sauce, simmer for another 3 to 5 mins, remove from the heat, add bandania and blend till smooth, set aside

3  In a blender, grind the seasoning ingredients to form a paste and season the ham and the vegetables, and skewer them onto the bamboo skewers alternatively 

4  Grill the kebabs on an open flame grill or stovetop grill/ griddle pan, until cooked and slightly charred, salting lightly while grilling

5  Lightly brush kebabs with glaze just before removing from grill, plate up, drizzle with glaze, garnish and serve.

APPROXIMATE MACROS PER SERVING: 230 CALORIES ■ 18 G PROTEIN ■  20 G CARBS ■ 8 G FAT

HAM KEBABS WITH MANGO DIJON SAUCE

Product name Unit price Quantity
ROLAND DIJON MUSTARD PEPPERCORN 7Z $27.00 1 Add to cart
MISS ANNA CORN STARCH 225G $11.95 1 Add to cart
Turkey Salad Tartlets

TURKEY SALAD TARTLETS

INGREDIENTS

4-5lbs — turkey (bone in) – if using boneless (2 lbs)

SEASONING

3 oz — onion, chopped

9 — cloves garlic, crushed

3 —  pimentos, chopped

1 — Thyme

1 tbsp — cinnamon

1 tbsp — paprika

1 ½ tbsp — salt

½ cup — olive oil

TURKEY SALAD

6 oz —  cucumber, deseeded, diced

4 oz — kale, chiffonade

3 oz — red onion, small dice

3 oz — olives, sliced

3 oz — cranberries

3 oz — walnuts, chopped

2 tbsps —  parsley, chopped

4-6 oz —  mayo

TARLETS CUP

1pk—  filo pastry (apollo pastry sheets)

4oz — butter

DIRECTIONS

1  In a blender add all seasoning ingredients and blend until smooth, clean and season turkey, placed in a baking dish or pan, add a little water (about 1/4cup) and cover with foil tightly, place in a preheated oven at 400 for about 20 to 30 mins then lower temperature to 300 and bake for a further 1 ½ to 2 hours or until meat is tender and easy to shred.

2  Once the turkey is finished baking, cool, remove from the bones and shred. There should be excess liquid from the turkey, strain this and set aside.

3  In a small saucepan or microwave, melt butter, grease a cupcake pan and set aside

4  On a clean smooth counter top or cutting board, spread one sheet of the Fillo pastry brush with butter liberally, and layer with another sheet of the Fillo, repeat this process until you have four layers of pastry.

Cut layered pastry into about 2 inch squares and mould into the greased cupcake pan, bake in a preheated oven at 350 for about 10 to 12 mins or until golden brown.

In a bowl mix 4 oz of mayo and about ¼ cup of the reserved turkey liquid, mix in the shredded turkey and the remaining salad ingredients.

Fill the pastry cups with the turkey salad, garnish and serve.

APPROXIMATE MACROS PER SERVING: 110 CALORIES ■ 2 G PROTEIN ■ 18 G CARBS ■ 4 G FAT

TURKEY SALAD TARTLETS

Product name Unit price Quantity
BEES GROUND CINNAMON 35G $5.25 1 Add to cart
ILIADA EV OLIVE OIL 500ML $59.75 1 Add to cart
MR.CHEF PAPRIKA 20GR $4.25 1 Add to cart

CALYPSO RICE

INGREDIENTS

2 cups — Jasmine Rice

¼ cup — canola oil

2 — cloves garlic, minced

1 — onion, diced

1 — red pepper, diced

2 — carrots, diced

1 — red chili pepper, seeded and diced

2 tbsp — fresh thyme, finely chopped

1 tbsp — curry powder

1 tsp — salt

1 tsp — pepper

4 — green onions, thinly sliced

DIRECTIONS

  • 1  Heat oil in a large saucepan set over medium heat; cook garlic, onion, red pepper, carrots, chili pepper and thyme for 3 to 5 minutes or until slightly softened. Stir in rice, curry powder, salt and pepper; cook for 2 to 3 minutes or until well coated.
  • 2  Stir in 4 cups of water; bring to boil. Cover and reduce heat to low; cook for 15 to 20 minutes or until rice is tender and most of the liquid is absorbed. Remove from heat. Cover and let stand for 5 minutes; fluff with a fork. Sprinkle with green onions.

APPROXIMATE MACROS PER SERVING: 279 CALORIES ■ 5 G PROTEIN ■  50 G CARBS ■  6 G FAT

GLAZED HAM AND HOPS

Product name Unit price Quantity
JOANS WHOLE CLOVE 10GR $4.50 1 Add to cart

GLAZED HAM AND HOPS

INGREDIENTS

1 — ham smoked (skinless and boneless)

1 cup — honey

2 tbsps — grated orange peel

½ cup — orange juice

½ cup — brown sugar

2 tbsps— white vinegar

Whole cloves

DIRECTIONS

1  Place meat in deep pan

2  Cover with water. Let simmer allowing 30 minutes per lb

3  Drain and place on baking pan. Stud with cloves.

4  Combine remaining ingredients

5  Baste ham thoroughly

6  Bake at 350°F until glazed and hot, basting at intervals

APPROXIMATE MACROS PER SERVING: 409 CALORIES ■  22 G PROTEIN ■  48 G CARBS ■  14 G FAT

GLAZED HAM AND HOPS

Product name Unit price Quantity
JOANS WHOLE CLOVE 10GR $4.50 1 Add to cart

SORREL DRINK

INGREDIENTS

2 cups — dried sorrel, (roselle/hibiscus sabdariffa)

10 cups — water

3 — cinnamon sticks

4 — star anise, whole

2 — pieces orange peel, fresh (2-3 inches)

white sugar, to taste

DIRECTIONS

1  Combine all ingredients, except the sugar, in a large pot.

Gently simmer for about 10 minutes, then remove from heat. Allow the mixture to sit for at least 30 minutes, up to 2 hours to infuse.  

2  Strain the mixture into a glass pitcher. Set in the fridge to chill.

3  When ready to serve, sweeten and/or dilute the mixture to your preference. 4  Serve over ice. 

4  Store unused portions in the fridge for up to 2 weeks. It is normal to see some sediment in the bottle after a few days. 

APPROXIMATE MACROS PER SERVING: 210 CALORIES ■  1 G PROTEIN ■  48 G CARBS ■  0 G FAT

SORREL DRINK

Product name Unit price Quantity
SEMAJ DRIED SORREL 114G $19.00 1 Add to cart

PONCHE DE CREME

INGREDIENTS

6 — eggs, beaten

2 tsps — grated lime zest

3 (14 ounce) — cans sweetened condensed milk

¾ cup — canned evaporated milk

1 ½ cups — rum

1 tbsp — aromatic bitters

1 pinch — freshly grated nutmeg

DIRECTIONS


1  In a large bowl, beat eggs and lime zest using an electric mixer until light and fluffy. Gradually pour in the condensed milk while continuing to mix, and then pour in the evaporated milk.
2  Stir in the rum and bitters, and sprinkle with nutmeg. Transfer to a bottle and chill for at least 1 hour before serving. Serve over crushed ice.

APPROXIMATE MACROS PER SERVING: 218 CALORIES ■  7 G PROTEIN ■  25 G CARBS ■  7 G FAT

PONCHE DE CREME

Product name Unit price Quantity
CHIEF BRAND WHOLE NUTMEG 40G $5.50 1 Add to cart
ANGOSTURA AROMATIC BITTERS 473ML $63.25 1 Add to cart
FERNANDES BLACK LABEL RUM 750ML $102.25 1 Add to cart
MOO EVAPORATED MILK LF 6*250ML $42.50 1 Add to cart
LIMES EA $1.25 1 Add to cart

CHOW CHOW

INGREDIENTS

2 large — sweet peppers (one red, one green) chopped

1 cup — chopped cauliflower

1 cup — chopped sweet onion (or regular onion)

1 — carrot, chopped

10 — cloves 

8 — pimento peppers, chopped (optional)

2 —tbsp turmeric powder

5 tbsp sugar

2½ cups— vinegar

2½ tbsp mustard

2 tbsp — cornstarch

1 tbsp — salt

Water

DIRECTIONS

1  Make sure that all vegetables are cut to small, uniform sizes

2  Cover with water and add salt and mix. Leave to sit in the brine for at least an hour (or overnight)

3  In a deep pot add sugar, turmeric, cloves, vinegar, mustard, and cornstarch

4  Whisk the mixture till it starts to boil, trying to get rid of any lumps that may have formed

5  Lower stove to a simmer for about 10 minutes as you continue to whisk

6  Strain mixture to get rid of cloves

7  Add back to pot on medium heat and drain vegetables of water used for brine

8  Add vegetables to mustard liquid and incorporate

9  Bring to a boil then lower to a simmer as mixture thickens up while randomly giving it a stir.

10  Once at a nice relish texture, remove from heat and store in an airtight, sterile jar.

APPROXIMATE MACROS PER SERVING: 296 CALORIES ■ 4 G PROTEIN ■  65  G CARBS ■  2 G FAT

CHOW CHOW

Product name Unit price Quantity
CAULIFLOWER (IMPORTED) KG $61.50 1 Add to cart

GARLIC PORK

INGREDIENTS 

3lb — pork

5 head — garlic

½ cup — thyme*

1 ½ cup — Bragg’s apple cider vinegar divided

1 cup — white vinegar divided

4 bundles — chadon beni about 40 leaves

2 — hot pepper Scotch Bonnet de-seeded and chopped

1 tbsp — salt to taste

* You can use either fine leaf thyme or Spanish thyme the one some people call oregano

DIRECTIONS

1 Peel the garlic. Wash the chadon beni and strip the leaves off the thyme stalks. Set aside. Wash the pork in ½ cup of the white vinegar. Cut up then drain and wash again in the remaining ½ cup of white vinegar.

2 Blend the chadon beni and garlic in 1 cup of braggs vinegar. Pour out in a bowl and add the thyme, braggs, vinegar and salt to taste and mix well. I used 1 tbsp.

3 Add a few spoonfuls of the “seasoning” and a few pieces of hot pepper into a large mouth bottle.

4 Then add a layer of pork. Continue alternating the layers then pour in the rest of seasoning. Making sure the pork is completely submerged in the seasoning. Place a piece of plastic over the mouth of the bottle, cover and leave to cure for 3 to 4 days.

5 After the three days have passed, take out the garlic pork. Squeeze out the excess moisture and pat dry with paper towels. Place about 1 tbsp of oil in a pot and add the pork. Caution: When pork is frying in its own fat it tends to “burst” and splatter the hot oil, so cover the pot and be careful.

6 Fry until golden brown and drain on paper towels. As an alternative you can also bake the garlic pork.

APPROXIMATE MACROS PER SERVING: 120 CALORIES ■  21 G PROTEIN ■  3 G CARBS ■  3 G FAT

GARLIC PORK

Product name Unit price Quantity
PORK LEG CUBE (CHILLED) KG $61.99 1 Add to cart

TRINIDAD SPONGE CAKE

INGREDIENTS

6 oz  — butter

6 oz  — sugar

6 oz  — flour

3  — eggs

baking powder

FLAVOURINGS

lemon zest & juice

orange zest

vanilla or vanilla essence

mixed spice

Fruit

DIRECTIONS

Grease and flour 1 large cake pan or two small ones

Cream butter and sugar until light & fluffy

Add eggs one at a time beating well after each one

Add flavourings – essence etc. as required

Sift flour and baking powder together 4 times

Add in flour, in three batches, mixing lightly after each addition of flour

Put into tin/tins and bake in a moderate oven (350F) for 30 – 35 minutes. The cake is done when a toothpick inserted in the center comes out clean.

APPROXIMATE MACROS PER SERVING: 187 CALORIES ■ 9 G PROTEIN ■  36.35  G CARBS ■  4.6 G FAT

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