Jonathan Phang shares 13 recipes with @JoziStyle @Radio2Day @Jonathan_Phang @travelchannel

Jonathan Phang shares 13 recipes with @JoziStyle @Radio2Day @Jonathan_Phang @travelchannel

Recipes by Jonathan Phang courtesy of The Pepperpot Club published by Hardie Grant photography by Jacqui Melville.

CARAMBOLA BREAD AND BUTTER PUDDING WITH A GUAVA GLAZE
Serves 6
2 starfruit (carambola). I finely chopped and the other sliced
2 tablespoons demerara sugar
3 tablespoons dark rum
1 teaspoon Caribbean mixed essence
450 ml milk
300 ml double cream
2 eggs plus 2 egg yolks
60g caster sugar
175g dried mixed fruit
2 teaspoons vanilla extract
1 teaspoon mixed spice
60g unsalted butter softened
6 slices of stale white bread

Pre heat the oven to 180c ( 370F/ Gas 4 ). Put the chopped starfruit in a small saucepan and add 1 tablespoon of the demerara sugar, 2 tablespoons of the dark rum and the mixed essence. Bring to the boil, reduce the heat and simmer for 15 minutes. Set aside and cool. Pour the milk and the cream into a deep, greased baking dish . Add the eggs and egg yolks and whisk until well combined. Then add the caster sugar , mixed fruit , vanilla extract, mixed spice and whisk together.Pour the cooled stewed fruit and it’s cooking liquor into the baking dish and mix well.

Butter the bread on both sides and cut into triangles. Arrange the bread over the dish with edges overlapping. Push the bread down into the mixture so it is well soaked. Arrange the sliced starfruit decoratively between the slices of bread .Sprinkle the top the remaining demerara sugar and bake for thirty minutes until lightly golden.

For the glaze, melt the guava jelly in a pan with the remaining rum. With a pastry brush spread the jelly evenly over the top of the pudding . Return to the oven and bake for a further 20 minutes, until golden brown and firm to the touch.

CHAR SIU PORK
Serves 4-6
700g pork belly ( skinned removed ) or tenderloin strips
2 teaspoons five-spice powder
4 tablespoons of runny honey
2 chunks of fermented bean curd
2 cloves garlic crushed
1 teaspoon of garlic powder
3 tablespoons rice wine or sherry
2 tablespoons of hoisin sauce
1 tablespoon dark soy sauce
2 teaspoons sweet chilli sauce
salt and freshly ground pepper

To marinate the pork, cu the pork into 5cm ( 2in) wide strips. Rub them all over with the five spice and season generously with salt and pepper. Put all the remaining ingredients into a bowl and mix together until smooth. Pour over the pork, then cover and leave to marinate in the refrigerator for at least 2 hours, but preferably overnight.

When you are ready to cook, preheat the oven to degrees or 16o degrees. Transfer the pork to a baking tray and cook in the oven for one hour, until tender. To finish off, preheat the grill to hot and grill the pork strips for a couple of minutes on each side until they are crisp and caramelised. Rest the meat for ten minutes on a warm plate, slice on the diagonal and serve with steamed rice and greens

CHICKPEA AND SPINACH CURRY
Serves 4-6
1 tablespoon vegetable oil
1 onion halved and finely sliced
2 cloves garlic, crushed
2 red birds chillies, seeded and finely sliced
2 tablespoons madras curry powder
1 teaspoon garam masala
2 teaspoon tomato ketchup
1/2 teaspoon West Indian pepper sauce
2 potatoes roughly chopped
400g tin of chickpeas, washed drained and skinned
200g baby spinach leaves
salt and freshly ground black pepper

Heat the oil in a deep frying pan or saucepan over a medium heat . Add the onion, garlic and chillies and cook for five minutes until soft. Stir in the curry powder and garam masala and cook out for a further five minutes, adding a little more oil if it starts to burn.

Stir in the potatoes and chickpeas and season with the pepper sauce, tomato ketchup and salt and pepper . Add enough water to just cover and bring to the boil. Then reduce the heat, cover and simmer for twenty five minutes, or until all the flavours have combined and the water has been absorbed into a gravy. Add the spinach and continue to cook for a further five minutes.

CRAB AND CALLALOO
Serves 4-6
1 tablespoon vegetable oil
I onion diced
3 cloves garlic, crushed
1 Scotch bonnet cilli, halved, seeded and finely diced
450g roughly chopped callaloo or kale
450g okra, sliced
600ml coconut milk (thick and creamy)
1 tablespoon salted butter
2 tablespoons dried shrimps
500g cooked white crab meat
salt and freshly ground pepper

Heat the oil in a large saucepan over a medium heat. Add the onion and fry for about 5 minutes until soft, then add the garlic and chilli and fry for few more minutes. Add the callaloo or kale until it is wilted. Add the okra and dried shrimps, pour over the coconut milk and stir in the butter. Cover the pan, reduce the heat and simmer for twenty minutes. Add the crab meat and simmer for a further 10 minutes. Season well with salt and pepper and serve

DRUNKEN CHICKEN
Serves 4
8 chicken thighs on the bone
150 ml fresh lime juice
5 cloves garlic crushed
2 red chillies , halved seeded and finely diced
2 in piece of ginger finely grated
1 teaspoon dried thyme
1/2 teaspoon ground Szechuan peppercorns
2 medium onions diced
350g portobello mushrooms thickly sliced
350g mixed rice ( wild and long grain rice)
1.25 litres (2 pints/ 5 cups) chicken stock
sea salt and freshly ground black pepper

Start by marinating the chicken. Place the thighs in a large dish. Combine the lime juice, chillies and dried thyme in a bowl and pour this over the chicken pieces, coating them well on both sides. Season well with salt and pepper and the ground Szechuan peppercorns .Cover and leave to marinade for at least 2 hours.

When you are ready to cook , bring the chicken to room temperature and pre heat the oven to 200C(400F/Gas6).Grease a large ovenproof dish and scatter the onions, mushrooms and rice over the bottom and stir together. Heat the oil in a frying pan over a medium heat. Grain the chicken from the marinade, setting the marinade to one side for later use. Then, fry the chicken for about 10 minutes,turning at least once and until the thighs are evenly browned.
Place the chicken pieces skin side up on top of the rice and pour over the reserved marinade and the chicken stock. Bake in the oven for about 1 hour until all the liquid is absorbed and the chicken thighs are crispy.

FRIED CHICKEN
Serves 4
8 small pieces of chicken ( boneless thighs and drumsticks )
juice of 2 limes
2 teaspoons West Indian pepper sauce
4 cloves garlic , crushed
2 tablespoons light soy sauce
4 teaspoons garlic powder
1 teaspoon onion powder
3 teaspoons sweet paprika
2 eggs lightly beaten
250g plain ( all purpose flour)
groundnut or corn oil for frying
salt and freshly ground pepper

With a sharp knife, maker two slashed in each of the chicken pieces, then place them in a large mixing bowl. Pour over the lime juice, pepper sauce and soy sauce. Add the fresh garlic, two teaspoons of the garlic powder and two teaspoons of paprika . Cover and leave to marinate for at least two hours.

When ready to cook, divide the flour between two plates. Season one of the plates of flour with the remaining garlic powder , paprika and some salt and pepper. In a third bowl gentle beat the eggs. Gently heat the oil in a deep heavy sauce pan to 175C/ 350 C . Take each piece of chicken and dredge it in the plain flour, then the egg wash and then coat in the seasoned flour. Drop each piece into the oil and fry for about 8/10 minutes on each side until golden brown and cooked through. Serve immediately.

GARLIC PORK
Serves 4
1.5 kg boneless pork shoulder and belly pork cut into extra large bite size chunks (they will shrink when cooked)
juice of 2 limes
2 tablespoons of dried thyme
3 Scotch Bonnet chilies halves seeded and finely sliced
12 cloves
10 garlic heads finely chopped/crushed
850 ml distilled white vinegar
oil for frying
salt and freshly ground black pepper

Put the meat in a rage mixing bowl and pour over the lime juice. Season generously with salt and pepper and the thyme, chillies, cloves and crushed garlic. Place the pork mixture into a 3 litre (5 pint) pickling jar, cover with vinegar and seal. Leave the jar in a cool, dark place for five days.

When ready to cook, drain the meat and then fry in hot oil in batched until the pork is golden and crispy.
Alternatively, preheat the oven to 190 C. Lightly oil a baking tray, add the drained pork, and in an even layer bake for about 30 minutes, turning once, until cooked and golden. Serve with Caribbean White bread or Challah bread.

MACARONI AND CHEESE PIE
Serves 6
410 ml can evaporated milk
200 ml full fat milk
2 eggs
2 teaspoons English mustard powder
1 teaspoon West Indian pepper sauce
1 medium onion finely diced
1 teaspoon of garlic granules
450g pasta spirals cooked “al dente” and cooled to room temperature
450g extra mature cheddar, grated
salt and freshly ground black pepper

Preheat the oven to 190C ( 375F/ Gas 5 ). Grease a 23/33 (9×13) baking dish.Pour in the evaporated milk and milk, beat in the eggs. Season with the mustard powder, garlic granules, pepper sauce together with generous amounts of salt and pepper. In a bowl, combine the cooked pasta, onion and cheese, leaving a handful of cheese to sprinkle over the top. Add the pasta mixture to the baking dish, sprinkle over the reserved cheese and bake for 45-60mintes until golden brown and firm to the touch.

PEPPERPOT
Serves 4-6
3 tablespoons of groundnut oil
450g pork shoulder cut into large bite size pieces
450 g stewing beef cut into large bite size pieces
3 small pigs trotters chopped into large chunks
200 ml cassareep
1 large cinnamon stick, broken in half
4 tablespoons of granulated sugar or demerara sugar
2 teaspoons of West Indian pepper sauce
2 Scotch bonnet chillies halved seeded and finely sliced
12 cloves
salt and freshly ground pepper

Heat the groundnut oil in a large saucepan over a medium heat. Brown all the meat on all sides (in batches if necessary) and drain the oil. Return the meat to the saucepan and season. Add enough water to cover the meat and bring to the boil. Reduce the heat and simmer for one hour. Add all the reaming ingredients and simmer for another hour, until all the meat is tender and the gravy is dark and glossy. Serve over white rice.

PRAWN (Shrimp) CREOLE
Serves 6
2 tablespoons mild olive oil
60g salted butter
1 onion, halved and thinly sliced
3 garlic cloves, finely chopped
1 green bell pepper , halved, seeded and thinly sliced
1 Scotch bonnet pepper, halved, seeded and thinly sliced
2 celery sticks, finely sliced
60g creamed coconut, cubed
1 tablespoon smoked paprika
2 teaspoons garlic powder
2 teaspoon light soy sauce
2 teaspoons Worcestershire sauce
2 teaspoons West Indian pepper sauce
1 tablespoon tomato puree
1 large pinch of sugar
400g tin can chopped tomatoes
900g tiger prawns (shrimp) peeled and deveined
salt and freshly black pepper
lemon wedges and finely chopped parsley to garnish

Heat the oil and butter in a saucepan or deep frying pan over a medium heat. When the butter has melted, add the onion, garlic, green pepper, chilli and celery and cook for about five minutes until softened. Add the creamed coconut and stir until melted. Sprinkle over the paprika and garlic powder. Then add the soy, Worcestershire and pepper sauces, tomato puree and the sugar. Pour in the chopped tomatoes and simmer until the sauce has reduced by half.Finally, add the prawns and simmer for about five minutes or until they are cooked through. Serve on warmed plates, with rice, garnished with finely chopped parsley and a lemon wedge.

RUM PUNCH
makes 8-10 cocktails
225 g caster sugar
450 ml water
225 ml lemon or lime juice
juice of two oranges
800 ml dark rum
3 tablespoons Grenadine
4 drops Angostura bitters
1/2 teaspoon grated nutmeg
plenty of ice cubes
finely sliced orange and maraschino cherries for garnish

Make a sugar syrup by putting the sugar in a saucepan with 450ml of water. Gently bring to the boil and boil for two minutes until the sugar is dissolved. Set aside to cool. In a large jug or bowl , combine the fruit juices with cooled sugar syrup, rum and Grenadine and stir well. Add the bitters and nutmeg. Serve in tall glasses over plenty of ice and garnish with finely sliced orange and maraschino cherries. Top with lemonade or ginger ale as an option.

SEAFOOD CURRY
Serves 4
2 tablespoons groundnut oil
1 onion finely diced
3 cloves garlic crushed
2 red birdseye chillies seeded and finely diced
2 teaspoons fresh ginger finely grated
1/2 red bell pepper (capsicum) seeded and diced
1/2 yellow bell pepper (capsicum)
3 tablespoons mild or Madras curry paste
1 large beef tomatoes diced
400 ml coconut milk rich and creamy
2 tablespoons mango chutney
juice of 2 limes
1 kg mixed seafood ie prawns,scallops, monkfish or salmon
salt and freshly ground pepper

Heat the oil in a large frying pan over a medium heat. Add the onion and saute for about five minutes until sift add the garlic, chillies, ginger and peppers. Continue to cook for five minutes, stir in the curry paste and cook out for a few minutes. Add extra oil if it starts to burn. Add the tomatoes and stir in the coconut milk, gently bring to the boil. Reduce the heat and simmer for five minutes. Add the mango chutney. Stir well and check for seasoning. Pour the lime juice over the seafood and season with salt and pepper. Add the seafood to the curry sauce and simmer 5-8 minutes until the fish and seafood are cooked through. 1 tablespoon fresh coriander finely chopped plus a little extra for garnish.

THREE COLOUR MARBLE CAKE
Serves 8-10
225g unsalted butter
400g caster sugar
4 eggs
500g self raising flour
300ml milk
2 tablespoons cocoa powder or drinking
1 teaspoon vanilla extract
1/2 teaspoon Caribbean mixed essence
1 teaspoon yellow liquid food colouring
1/2 teaspoon red liquid food colouring

Chocolate icing
225g unsalted butter
450g icing sugar
4 tablespoons cocoa powder
2 tablespoons milk

Preheat the oven to 190C ( 375F/Gas 5) Grease and flour a 20cm (8 in) round cake tin.

In a large mixing bowl, cream the butter and sugar until pale and fluffy with a handheld electric mixer .Still beating, add the eggs 1 at a time and combine. Gradually sift in the flour and mix through. Carefully stir in the milk. (the batter is thinner than most). Divide the batter into three separate bowls. In one bowl, add the cocoa powder and mix well. In the second, add the yellow food colouring and vanilla extract and mix well. In the third add enough red colouring for the mixture to turn bright pink and the Caribbean mixed essence.

Place spoonfuls of the three batters into the prepared tin, alternating colours, then insert a skewer into the cake mix and make a few random, gentle swirls. Bake for about one hour, on the middle shelf of the oven,until a skewer inserted in the centre of the cake comes out clean. Don’t worry or be surprised if the top of the cake splits. Let the cake cool slightly in it’s tine before turning onto a wire wrack and leaving it to reach room temperature.
To make the icing, put all the ingredients into a bowl and mix to combine. Using a pale knife, smooth the icing all over the cake. Allow to set, before cutting into slices to serve.

Remember Jonathan Phang’s Gourmet Trains 2 premieres on Saturday, 11 April at 19:00 on the Travel Channel.

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