Jamaican Christmas dinner
Published:Thursday | December 15, 2011 | 12:00 AM
Christmas Cake
Ingredients
8oz butter
8oz sugar
2tbsp browning (or caramelised sugar)
1lb flour
1tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/2 tsp mixed spice
1tsp vanilla
finely grated rind of one lime/lemon
4 eggs
1 cup wine
1lb raisins (chopped)
Rind from one small orange
4oz prunes (chopped)
Method:
1. Soak fruits (in wine for at least 3 weeks) or boil them in the wine.
2. Preheat oven to 350F (175C). Grease and flour round cake pan.
3. Cream butter, sugar and browning.
4. Beat eggs and wine together. Add egg mixture to creamed butter mixture and blend well.
5. Beat eggs and wine together. Add egg mixture to creamed butter mixture and blend well.
6. Bake for 11/2 hours.
Roast Chicken
Ingredients
1 3lb whole chicken, giblets removed
salt and black pepper to taste
1/2 cup margarine, divided
1 stalk celery, leaves removed
1 stalk scallion
1 large onion
1 sprig thyme
1tsp Mrs Dash
1tbs mushroom soy sauce
1/4 ripe scotch bonnet pepper
Method:
1. Preheat oven to 350F (175C).
2. Thoroughly wash chicken in water and lime juice. Chop finely or grind all seasoning together, then place chicken in a roasting pan and season generously inside and out with salt and pepper. Sprinkle inside and out with Mrs Dash. Place three tablespoons margarine in the chicken cavity. Arrange dollops of the remaining margarine around the chicken's exterior. Cut the celery into three or four pieces, and place in the chicken cavity.
3. Cover with foil and bake for one hour and 15 minutes in the preheated oven, to a minimum internal temperature of 180F (82C). Remove from heat, and baste with melted margarine and drippings and remove cover for about five minutes till golden brown all over. Cover with aluminium foil again, and allow to rest about 30 minutes before serving.