Graceful cheer in the kitchen

It's Christmastime and Grace got their ambassadors, Shelly-Ann Fraser-Pryce, Hansle Parchment and Ding Dong, in the kitchen to help make the holidays special! Gleaner Food was along for the ride, to find out how to add some FLAVA this Christmas!

 

Q&A WITH GRACE AMBASSADORS

 

 

Shelly-Ann Fraser-Pryce

 

What is your favourite thing to eat at Christmastime?

Definitely Christmas ham.

What are some favourite Christmas traditions you have?

I don't really have traditions for Christmas, I try to spend the time with family and friends. Since having my son I try to put up a Christmas tree and really decorate it. Maybe that's me starting a tradition. This year we have a white tree.

Do you help out in the kitchen at Christmas?

Definitely! I am responsible for making the ham and eggnog. Grace sends me a ham every year along with all ingredients for my must-have holiday sauce.

Do you have any tips for making Christmas special?

Christmas for me is less about gifts and more about the time with my family and friends. I love to talk so I spend the day catching up with family and friends. I attend morning service on Christmas Day. Also, make sure to enjoy the food. You will have time to go work it off later. Have some Grace ham. Drink some sorrel and relax. Cherish your loved ones. Be there but also be present.

 

Ding Dong

 

What is your favourite thing to eat at Christmastime?

Oxtail with gungo rice and peas.

What are some favourite Christmas traditions you have?

I love seeing all the pepper lights and playing with fire clappers.

Do you help out in the kitchen at Christmas?

Sometimes; however, their way of seasoning normally works for me.

Do you have any tips for making Christmas special?

Just enjoy the holiday with your friends and family, eat, drink and be merry. Change the ambience of your space and give, no matter how small.

 

Hansle Parchment

 

What is your favourite thing to eat at Christmastime?

For me, food at Christmastime includes curry goat, Christmas cake (baked by Mrs Jean) and ham. I'd say the ham and cake are my favourites though!

What are some favourite Christmas traditions you have?

Just hanging with the fam! We always have Christmas dinner and exchange gifts.

Do you help out in the kitchen at Christmas?

I'm always running around, helping in whatever way I can.

Do you have any tips for making Christmas special?

Remember the reason for the season. Put God first and spend a lot of time loving and appreciating family. And always try to help others who need it.

 

Recipes:

 

Here's how to make Shelly's Christmas favourite: Grace Smoked Ham.

- Cooking time 4h 40m

- Waiting time 15m

- Yield: 52 slices

 

Ingredients

 

- 1 whole 6.36 kg (14 lb) Grace smoked ham leg ham

- 2 sheet(s) aluminium foil

- 4 cup(s) water

- 1 can(s) Grace pineapple slices

- 1/4 cup(s) sugar

- 1 teaspoon(s) crushed ginger

- 24 whole clove(s)

- 1 bottle(s) Grace Sweet 'n' Spicy Hot Pepper Sauce

- 12 whole cherries

 

Method

 

1. Remove ham from the freezer and wrap in newspaper. Thaw in the bottom of the refrigerator for 24-36 hours.

2. Remove casing from ham and pat dry, using a clean kitchen towel. Place two overlapping sheets of aluminium foil on work surface and use to wrap ham. Use additional aluminium foil to cover ham completely, if necessary.

3. Fit a rack over the roasting pan, place ham on the rack, ensuring that the fat side of the ham faces upwards; then pour water into the roasting pan. The water should NOT touch the ham.

3. Bake ham in a pre-heated oven at 180?C (350?F), allowing 20 minutes per pound. Replenish water if necessary.

4. Remove ham from the oven and allow to cool for about 10-15 minutes. Ham is fully baked when the skin peels off easily.

5. Drain liquid from the can of pineapple slices and put it to boil with the sugar, ginger and about 8 cloves. Boil until the mixture becomes syrupy. Remove from flame and add the pineapple slices to the mixture, toss and set aside.

To decorate the ham: Peel off the skin. Use a sharp knife to make diagonal slits in the ham and then stud with remaining cloves. Pour Grace Sweet 'n' Spicy Hot Pepper Sauce over the surface of the ham and spread evenly, using a pastry brush. Return to the oven and bake for a further 10-15 minutes or until a golden brown colour is achieved. Remove ham from the oven.

Arrange pineapple slices over the surface of the ham and secure each with toothpicks. Place a cherry in the centre of each pineapple slice.

 

PREPARATION NOTE:

 

(1) Thawing time will depend on the size of the ham. (2) The size of the roasting pan will dictate the amount of water used. (3) The size of the ham will determine the total baking time.

How to calculate baking time:

Example:

6.36 kg x 2.2046 = 14 lb

14 lb divided by 3 = 4.67 hours OR 14 lbs x 20 minutes per pound = 280 minutes divided by 60 minutes = 4.67 hours.

.67 hours x 60 = 40 minutes

Total baking time: 4 hours 40 minutes

Yield: Approx. 50 slices.

Here's how to make Ding Dong's Christmas favourite: Grace Gungo Peas and Rice.

Preparation time 10m

Cooking time 1h

Yield: 8 persons

 

Ingredients

 

- 2 tablespoon(s) Grace Vegetable Oil

- 2 tablespoon(s) garlic, chopped

- 1/4 cup(s) onion, sliced

- 1 stalk(s) celery, chopped

- 1 sprig(s) thyme

- 1 whole green scotch bonnet pepper

- 6 pimento berries

- 7 cups water

- 1 can Grace Coconut Milk

- 1 can(s) Grace Gungo Peas

- 1 tablespoon(s) Grace Ginger, Garlic and Pimento

- 4 cup(s) Grace Long Grain Rice

 

Method

 

1. Heat Grace Vegetable Oil in a stock pot and saute garlic, onion, scallion, celery and thyme.

2. Add water to sauteed herbs and simmer for 5 minutes. Add whole Scotch bonnet pepper and pimento.

3. Add the Grace Coconut Milk and Grace Gungo Peas and mix well.

4. Season with Grace Caribbean Traditions Garlic Pimento and Ginger and salt.

5. Add Grace Parboiled Rice, stir, cover and allow to boil for 20 minutes.

6. Reduce heat and allow to cook for a further 10-15 minutes.

To serve: With roasted chicken or sweet and sour tofu.

Here's how to make Hansle's Christmas Favourite: Rich Fruit Cake

Preparation time 30m

Cooking time 1h 30m

Yield: 12 slices

 

Ingredients

 

- 1/2 lb (s) Grace Prima Margarine

- 1/2 lb dark sugar

- 4 medium eggs

- 1 teaspoon(s) vanilla/almond flavouring

- 1 pound(s) all-purpose flour

- 1 tablespoon(s) baking powder

- 1/4 cup(s) breadcrumbs

- 2 teaspoon(s) mixed spice/nutmeg

- 1 tablespoon(s) Grace Browning

- 3 cup(s) fruit wine

- 1 cup(s) rum

- 3 cup(s) soaked mixed fruits, pureed

- 1/2 cup(s) cherries, pureed

- 1/4 cup(s) crushed peanuts

 

Method

 

1. Cream Grace Prima Margarine and sugar until light and fluffy.

2. Gradually beat in eggs one at a time. Stir in vanilla or almond flavouring.

3. Combine flour, baking powder, breadcrumbs, mixed spice or nutmeg and mix well.

4. Fold the flour mixture into the creamed mixture alternately with the Grace Browning, fruit wine, rum, soaked mixed fruits, cherries and crushed peanuts.

5. Scrape batter into a greased and lined 325 cm (10 inch) baking tin. Bake for 1 1/2 hours at 180?C/350?F or until a skewer inserted comes out clean.

Allow to cool.