Christmas cooking outside the comfort zone

In honour of all the strides our culinary forces have been making this year, including the successful delivery of a new food festival (bravo Epicurean Escape!), why not step things up in the kitchen for a likkle extra panache? Just as Oprah has her annual favourite things, here's a few of Vibes Cuisine's must-haves for the Christmas season.

Taking things outside the usual fare means serving up more healthy seafood at holiday gatherings. Rainforest Seafood's corporate chef Evrol Ebanks created incredible pan-seared jerked salmon steaks and the recipe had to be an instant addition to our list. He tweaked the ordinary with home-made jerk and a sprinkle of Old Bay seasoning which is a fragrant spicy blend of mustard, paprika, celery seed, bay leaf, both black and red pepper, cinnamon, cloves, allspice, nutmeg, cardamom, salt, and ginger with a lemon pawpaw glaze for a sensational finish.

Salmon is extremely versatile, marrying well with whatever flavour profile you choose to work with and you have the option of steaks or fillets. The fruity glaze gives a sweet counterpoint to the heat.

Guaranteed to present beautifully on your table and make mouths water is a whole fish. Stuffed with savoury herbs, wrapped in foil then steamed on the grill - the hardest part of getting this tilapia or parrot ready is blending the marinade.

A twist on the traditional

We are blessed with incredible ingredients each season and nothing stirs the Christmas emotions like glorious ruby-red sorrel. Beyond the lovely libations that will be consumed in gallons this month, the sweetness of this flower adds a unique element to your bird when infused via brining. Accompany your roaster with our sausage sage (use hard dough bread for extra yumminess) stuffing and expect rave reviews.

Finally, another addition to your dessert repertoire can't hurt, especially this decadent Jamaican peppermint white chocolate bark. It looks impressive, tastes sensational and, best of all, is super simple to make giving an update to old-time Jamaican candy. Our Vibes Cuisine family wishes everyone a safe and delicious Christmas season.

Rainforest Seafood's jerk marinated salmon with lemon, papaya and balsamic glaze

(Serves 4)

1lb Salmon steak (4oz steaks)

2tbs mild jerk seasoning (wet)

1/2tbs Old Bay seasoning

1/4tsp cinnamon powder

4tbs thyme and garlic infused olive oil

2tbs unsalted butter

4tbs diced and cooked green papaya

1tbs diced red bell pepper

1tbs purple onions

2tbs honey

1/2tsp balsamic vinegar

2tbs freshly squeezed lemon juice

2tbs olive oil.

Method

1.Combine jerk seasoning, half the olive oil and half the lemon juice in a bowl.

2. Add salmon, seasoned with Old Bay and cinnamon to the mix; let it sit for 30 minutes.

3. Heat skillet and add remaining oil. Place salmon in and cook for four minutes on each side. Remove to plate.

Glaze:

1. In the same skillet add butter, papaya, onion, bell pepper and sauté until tender.

2. Then add remaining marinade, honey, vinegar, lemon juice, and let it reduce to a nice consistency.

3. Remove and coat salmon to serve.

Chef's tip: This meal goes well with a cajun roasted potato.

Sage sausage bread stuffing

3 Caribbean Passion sausages (any flavour) chopped

1/2 cup butter

3/4 cup finely diced onion

11/2 cups chopped celery

8 cups hard dough bread cubes, divided

1tsp salt

1tbs chopped parsley

1tbs chopped sage

1/4tsp ground black pepper

Method

1. Brown sausages over medium heat and remove from pan.

2. Add butter to the same pan, cook and stir onion and celery until onion is tender.

3. Add 1/2 of the bread cubes, toss gently; add remaining bread with the seasoning and sausages. Mix well.

4. Stuff in cavity of bird or bake in greased casserole dish for 45 minutes at 350°F.

Okra steamed jerk fish

4 whole Rainforest Seafoods tilapia or parrot, cleaned and gutted

2 whole onions

1 head garlic

24 okras

3 stalks scallion

1/3 cup jerk marinade

Thyme

2 sweet peppers

Method

1. Blend all ingredients except fish with a little water until smooth.

2. Score slits in flesh of fish, and stuff fish with this mixture and season outside with it as well.

3. Wrap tightly in foil.

4. Grill for 25 minutes.

5. Serve and enjoy!

Jamaican peppermint white chocolate bark

11/2 cups chocolate (white, dark, or milk)

3/4 cup crushed peppermint candies (candy canes, old-time peppermints from Coronation Market)

2tbsp coconut oil.

Method

1. Melt chocolate (use a double boiler to prevent burning) then add candy and coconut oil

2. Mix well and place in a mould.

3. Chill for 15 minutes.

4. Remove gently from mould and serve.

Sorrel brined chicken

Whole chicken, cleaned

2 gallons drawn sorrel

4 cloves smashed garlic

1/2 cup salt

1/2 cup sugar

2 bay leaves

3 pimento berries

5 cloves

3-inch piece of ginger cut up

One stalk scallion

thyme leaves

Method

1. Bring all ingredients except chicken to a boil. Allow mixture to cool completely.

2. Add sorrel brine to a large vessel with a lid.

3. Place roaster neck down. Weigh it down with a plate.

4. Cover and refrigerate for 12 hours.

5. Preheat oven to 350°F.

6. Take bird out of the brine and place in a roasting pan. Discard brine.

7. Roast for 15 min per pound.

8. Carve and enjoy!


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