The Big 3 - Eat Jamaica campaign winners show all

On this page are photos and recipes of the top three dishes in the Eat Jamaican Recipe Competition at the Jamaica Cultural Development Commission (JCDC) regional culinary finals on May 6. Prizes were courtesy of the Eat Jamaican campaign.

First place was awarded a plaque and $10,000, second place was awarded a gift basket, courtesy of National Bakery, and $5,000, third place wasawarded a gift basket, courtesy of National Bakery, and $3,000.

First-place winner's recipe

Sorrel Orange Cheese

Ingredients

1 lb sorrel

1¹/² lb granulated sugar

1 cup orange juice

1 cup water

Method

1. Wash and drain sorrel

2. Stew fruit in water and orange juice until soft.

3. Rub cooked pulp through sieve.

4. Measure pulp. For each cup of pulp add one cup of sugar.

5. Dissolve sugar in pulp.

6. Return to heat and cook rapidly until set. Stirring should be done constantly.

7. Cook until mixture leaves the side of the pan.

8. Warm the mould and wipe with overproof rum.

9. Pour into container and leave to set.

10. Pour in hot mixture and cover with grease paper until set.

Diana Blake

Representing St Thomas

Second-place winner's recipe

Plantain cinnamon cheesecake

Crust

2 cups cinnamon cracker crumbs

6-8 tbsp butter, melted

Filling

1 lb cream cheese, softened

1 cup granulated sugar

2 eggs

¹/² cup cake and pastry flour, sifted

¹/² cup sour cream or ¹/² cup milk, plus 2 tbsp lime juice

1 tbsp rum or brandy

1 tbsp cinnamon powder

Method

1. Combine the crumbs and melted butter, Press to the bottom of a seven-inch pan lined with foil paper.

2. Place the cream cheese into a bowl and cream until softened.

3. Add sugar slowly and cream until light and fluffy.

4. Add one egg at a time, mixing well after each addition on low speed.

5. Add sour cream and rum.

6. Add flour.

7. Pour unto crust, put to bake at 350 degrees F for 45 minutes to one hour.

8. When bake, cool and put to chill.

9. Decorate with frosting and top with plantain topping.

Frosting

4 egg whites

1 cup granulated sugar

¹/² cup corn syrup

¹/² cup water

1 tsp lime juice

1 tsp almond

2 tsp vanilla

2 tsp cream of tartar

Method

1. Scale and measure all ingredients.

2. Sterilise mixing bowl and whisk.

3. Place sugar, corn syrup, water and cream of tartar in a pot and bring to a boil, reduce to syrup consistency.

4. Whisk egg white in a grease- free bowl until it forms soft peaks.

5. With mixer running, stream syrup slowly into egg white and whisk until stiff peaks are formed and the side of the bowl is cooled. Add flavouring.

6. Decorate cake.

Plantain topping

4 ripe plantains

1 tsp vanilla

¹/² tsp. cinnamon

1 tbsp butter

3-4 tbsp granulated sugar

2 drop of red colouring

Method

1. Bring water and salt to a boil.

2. Wash plantains, slice and add to boiling water. Allow to cook.

3. Remove from water and crush with butter.

4. Add butter, vanilla, cinnamon, granulated sugar and food colouring. Mix well.

5. Place on cheesecake.

- Abigail Richards

Representing Kingston

Third-place winner's recipe

Beet Carrot Cake

Ingredients

2 medium beets (shredded)

2 medium carrots (shredded)

2¹/² cups all-purpose flour

1 tsp baking powder

1 tsp baking soda

¹/⁴ tsp cinnamon

¹/⁴ tsp freshly ground nutmeg

¹/² tsp salt

3 large eggs

¹/⁴ cup dark brown sugar

³/⁴ cup granulated sugar

³/⁴ cup vegetable oil

¹/² cup chopped peanuts

Frosting

2 tbsp butter

1¹/² cup powdered sugar, sifted

2 tbsp milk

1 tsp vanilla

¹/² tsp lemon juice

Method

1. Preheat oven to 350 degrees F. Grease a 8x2.6in cake pan with butter.

2. Wash beets and carrots. Peel and shred, set aside.

3. In a large bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg and salt.

4. Mix well with a whisk, set aside.

5. In a separate large bowl, beat the eggs. Add both sugars and mix well. Add vegetable oil and mix well.

6. Add beets, carrots and peanuts into egg mixture and mix well. Then slowly add flour mixture.

7. Fold the mixture by using a spatula until all the ingredients are incorporated.

8. Pour the batter into the pan, bake it for 40-50 minutes or until a toothpick inserted into the centre of the cake comes out clean.

9. Cool at room temperature. Frost the cake when cooled.

- Andrew Morrison

Representing Kingston