Recipes from Epicurean Escape

Jamaica's top chefs will once again put their best 'foods' forward at the three-day Jamaica Epicurean Escape to be held at Richmond Estate in Priory, St Ann.

Food got a sneak peep and some recipes so you can have your 'escape' prior to the event.

Jerk Gizzard in Five-spiceGuava Sauce

1lb chicken gizzards

4oz jerk seasoning

4oz carrot (julienne)

4oz green sweet pepper (julienne)

Sauce

1 head garlic (minced)

ginger (minced)

guava jam

oyster sauce

water

cornstarch

Method

Clean the gizzards thoroughly removing the coat of skin usually surrounding the back of the gizzard.

Massage the marinade into the meat and leave for two hours.

Heat a little oil in a saucepan and add the minced garlic and ginger and sweat for three to four minutes.

Addthe guava jam and stir until melted, then add the oyster sauce and five-spice marinade.

Bring to a boil then adjust the consistency with water and cornstarch. Cook for about 10 min.

For the dish:

In a medium sauté pot over high heat, add the Best-Dressed chicken gizzards and cook, continuously stirring for about four minutes.

Then add the sauce and bring to a simmer. Cook covered for about 10-15 minutes until the gizzards are tender. Add the julienne vegetable and cook for another five minutes.

Serve hot!

Yield: Two persons

Prep time: 30 mins

Cook time: 20 mins

Spicy Noodles

One pack Egg Noodles cooked (as instructed on the package)

Ingredients:

Step 1

4oz carrot

4oz onion

4ozpakchoi

4oz cabbage

Julienne all of the ingredients

above in step 1 and set aside.

Step 2

4 cloves garlic

Half Scotch bonnet pepper

1 piece ginger

2 stalks scallion

Chop all the above ingredients in

step 2 and set aside

Method

Heat two tablespoons of vegetable oil in a wok or saucepan.

Add all the ingredients from step 2 to the oil and stir.

Add the julienne ingredients from step 1 and stir.

Then add the boiled egg noodles to the mix, consistently stirring to cover noodles.

Serve immediately and enjoy!