Wed | Jun 16, 2021

Father’s Day fine dining

Published:Thursday | June 18, 2020 | 12:00 AMKrysta Anderson/Gleaner Writer
Pan-fried snapper with beer-blanc sauce is a Jamaican twist on a classic French dish.
Make Father’s Day extra special with this Jamaican-style beef stew.
A closer look at Chef Noel’s culinary masterpiece, coconut-braised chicken.
Dads will definitely love Chef Noel’s Guinness bread pudding.

They say happiness is when your father praises you for your cooking.

Since Father’s Day is coming up, and the global pandemic has shifted our view of luxuries like restaurants, why not provide fine dining for Dad from the comfort of your home? Food enlisted the expertise of Jamaican-Canadian chef Noel Cunningham to guide you in creating a fancy feast just for him. Read more to see some of his signature recipes.



1. Coconut-Braised Chicken


2 tablespoons olive oil

4 chicken thighs

1 teaspoon salt

1teaspoon black pepper

1teaspoon cayenne pepper

1teaspoon paprika

1teaspoon onion powder

1 teaspoon garlic powder

2 teaspoons soy sauce

1⁄2 small onion, chopped

3 cloves garlic, chopped

1 small piece ginger, chopped

3tbsps tomato paste

11⁄2 cups chicken stock or water

1 sprig thyme

1 stalk scallion, chopped

1 small potato, diced

1 carrot, diced

1⁄4 cup coconut milk



Add two tablespoons of olive oil in a fry pan over medium-high heat. Mix the first seven ingredients in a small bowl and marinate the chicken thighs. When the oil is hot, place the chicken skin - side down - in the oil. Brown each side for four to five minutes. Remove the chicken from the frying pan and put to the side to rest. Lower the heat to medium and add the onion, garlic and ginger. Saute for two minutes then add the tomato paste. Stir for another minute. Add water or chicken stock, if being used, then add the remaining ingredients (thyme, scallion, potato and coconut milk) and stir. Once it comes to a low boil, return the chicken to the pan, cover, and cook for 15 minutes. Serve with sides of your choice and enjoy.


2. Jamaican-Style Beef Stew


1 tablespoon vegetable oil

2 1/2 pounds boneless beef stew meat (such as chuck), cut into 1-inch cubes, add salt and freshly ground black pepper

1 medium white onion, finely chopped

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon paprika powder

1 Scotch bonnet pepper seeded and minced

2 medium cloves garlic, minced (about 2 teaspoons)

1 cup beef stock

1/2 teaspoon pimento

4 sprigs fresh thyme

2 stalks scallion

1 tablespoon soy sauce

2 potato washed, peel and diced

1 large carrot washed, peel and diced



Heat vegetable oil in a pot over high heat until smoking. Season with the next seven ingredients. Add beef to pan and cook without moving until well browned on one side, about six minutes. Stir to loosen meat. Stir to combine, then add beef stock and allow to cook for 15 to 20 minutes, then add remaining ingredients and simmer over low flame. Stir constantly and add water as needed. Continue cooking until meat is tear-apart tender when pierced with a fork, about 20 minutes. Then serve to savour.


3. Pan-Fried Snapper with Beer-Blanc Sauce


1 whole red snapper

1 teaspoon salt and pepper

1 teaspoon fish seasoning

Oil for frying



1/2 cup beer

1/4 cup white wine vinegar

1 tablespoon onion (finely chopped)

1 pound unsalted butter (cold)

Kosher salt (to taste)

1 sprig thyme



For the fish, heat a large frying pan over medium-high heat with 1⁄4 cup oil. Season the snapper then cook, skin side down, for three minutes, then turn and cook for a further three minutes or until cooked through. Meanwhile, add the beer, vinegar, and onion to a medium-size saucepan and cook over low to medium heat until there are about two tablespoons of liquid left. Add the butter and immediately begin to vigorously whisk the mixture until the butter is almost completely melted. Remove from the heat and whisk until the mixture becomes melted and smooth. Season with salt (optional), then strain and add thyme leaves.


4. Guinness Bread Pudding with Caramel Sauce


1 loaf brown bread cut in cubes

3 cups Guinness

2 cups milk

2 cups sugar

4 beaten eggs

1 tablespoon vanilla extract

1 pinch salt

2 tsps nutmeg

2 tsps cinnamon

1⁄4 cup melted butter

1/4 cup chopped raisins


Caramel Sauce Ingredients

1/2 cup salted butter

1 cup brown sugar

1/2 cup heavy whipping cream



Preheat oven to 350 degrees F. Grease a baking dish and put aside. Mix together sugar, eggs, milk, stout, vanilla and melted butter in a bowl. Pour over cubed bread and let sit for 10 minutes. Pour the bread mixture into the prepared pan. Add raisins, stir to combine and put to bake for 35 to 45 minutes, or until set. Remove from the oven. Served warm or cold.


For the caramel sauce: In a small saucepan over medium heat, melt butter then add the brown sugar; whisk until combined and thickened (about two minutes). Whisk in the whipping cream until thoroughly blended (two more minutes). Serve alongside or on top of the bread pudding. Note: The caramel sauce will get thicker once refrigerated.