Thanksgiving recipes with chefs Noel Cunningham and Patrice Gilman

Having an attitude of gratitude is the key ingredient for this widely recognised holiday. As many gather to indulge in a feast, Food beckons gastronomic lovers within the diaspora to hold Jamaica on your mind, in your hearts, and where it matters the most for this season, on your plate! We have enlisted Jamaican-Canadian chefs Noel Cunningham and Patrice Gilman to spice up and sweeten your palates with their yardie-inspired dishes and recipes. Are you up for the challenge of trying your hand at these culinary creations? Bon appétit and Happy Thanksgiving!

Chef Noel Cunningham’s Spiced Cranberry and Rosemary Stuffed Pork Tenderloin with Cranberry Appleton reserved Sauce

Ingredients

- 1 to 2 pounds boneless centre-cut pork loin roast

- salt and freshly ground black pepper to taste

- 1/2 teaspoon ground pimento

- 1 teaspoon cayenne pepper

- ½ teaspoon smoked paprika

Stuffing

- 2 teaspoons butter

- 1/2 onion, finely chopped

- 3 cloves garlic

- 2 1/2 cups dried cranberries

- 2 sprigs of rosemary

-1 tablespoon fresh ginger, ginger

Sauce

¼ cup cranberry rosemary stuffing

½ cup apple juice

3 tablespoon Appleton reserved

Directions:

Preheat oven to 350°F .

Make the stuffing: heat two teaspoon butter in a medium skillet over medium-high heat. Sauté onion, garlic, ginger and cook, stirring constantly, until translucent, for about 3 minutes. Add cranberries, rosemary and cook for an additional five minutes.

Butterfly the pork: Cut the pork lengthwise about halfway through the roast then angle the knife and cut horizontally almost all of the way through, on both sides, and unfold the pork. If necessary, pound the roast to an even thickness with a meat pounder.

Season pork with remaining seasoning.

Combine all the seasoning in a bowl and season the inside of the roast well (leaving half of the spice blend for outside). Spread out the filling on the roast, leaving a 1/2-inch border from the edges. Starting with the short side of the roast, roll it up very tightly. Secure with kitchen twine at 1-inch intervals or mini skewers. Season the outside of the roast with remaining of the spice blend

Roast in oven: Place roast on a rack in a roasting pan, place in the oven, on the middle rack. Cook for 20 to 30 minutes, until the internal temperature of the roast is 130 to 135 degrees F.

Meanwhile, blend remaining cranberry and rosemary filling with apple juice until smooth; not too thick, add more juice if needed. Simmer in a saucepan over low flame for 5 to 10 minutes then and add rum and remove from flame.

Remove the roast from the oven. Place it on a cutting board for 15 minutes before slicing.

Slice: Slice into 1/2-inch wide pieces, removing the cooking twine as you cut the meat.

Preparation time: 25 minutes. Cooking time: 30 minutes. Serves six to eight people.

Chef Cunningham’s Tomato Basil Rice

Chef Cunningham encourages you to upgrade your regular rice dish to this tomato basil rice. Enjoy!

Ingredients

- 3 tablespoons unsalted butter

- 3 cloves garlic

- 1⁄2 small yellow onion

- 1 teaspoon ginger, finely chopped

- 1 tablespoon dried basil

- 4 tablespoons tomato paste

- 2 cups rice

- 3 cups water

- 2 teaspoons salt

- 2 sprigs of thyme

1⁄3 cup basil, finely chopped

Directions:

Heat the unsalted butter in a large saucepan over medium heat. Add garlic, onion, and ginger to cook until translucent, two to three minutes (stir frequently). Add basil and cook for 20 seconds. Don’t let it burn.

Add tomato paste and rice mix for about two minutes until tomato paste is dissolved. Add water, salt to taste, and thyme. Stir to combine, then cover and bring to a simmer, then immediately turn down the heat to medium low and cook for 15 minutes or until the liquid is fully absorbed. Fluff with a fork, and taste for salt. Stir through fresh basil and serve.

Preparation time: seven minutes. Cook time: 15 minutes.

Chef Cunningham’s Country Style Carrot and Pineapple Cake with Cream Cheese Buttercream

Chef Cunningham says country-style treat is definitely a crowd-pleaser.

(Serves 10-12)

Ingredients

- 2 cups all-purpose flour

- 1 teaspoon baking soda

- 1⁄2 teaspoon baking soda

- 1 teaspoon kosher salt

- 2 teaspoons ground cinnamon

- 1 cup vegetable oil

1 1/2 cup granulated sugar

2 teaspoons vanilla extract

4 large eggs

2 1/2 cups grated peeled carrots (2 to 3 medium carrots)

1/4 cup coarsely chopped walnuts

1⁄2 cup pineapple, chopped

1/2 cup raisins

For Cream Cheese Buttercream

16 ounces cream cheese, at room temperature

1 cup unsalted butter, room temperature

2 teaspoons of vanilla

2 cups icing sugar

1⁄4 cup heavy whipping cream or milk

1/2 cup coarsely chopped pecans to sprinkle on the cake

Directions

Preheat oven to 350°F (180°C). Grease two nine-inch round cake pans and set aside. In a medium bowl, sift together flour, baking soda, salt, and cinnamon. Whisk until well-blended.

In a separate bowl, beat oil and sugar with an electric blender; add vanilla; then whisk in eggs, one at a time, until combined.

Using a large rubber spatula, scrape the sides and bottom of the bowl, then add the dry ingredients in three parts, gently stirring until they disappear and the batter is smooth. Fold in the carrots, walnuts, pineapple, and raisins.

Preparation time: 20 minutes. Baking time: 35 to 45 minutes.

Chef Patrice Gilman’s Paprika Roasted Chicken

(Serves 4)

Ingredients

8 pieces chicken

2 tbsp garlic powder

1 tbsp onion powder

2 tsp salt

1 tsp black pepper

1 tbsp Maggi All purpose

2 tbsp paprika

2 tbsp oil (any oil)

Direction: Combine all spices and oil and marinate Chicken. Let sit for 30 minutes. Set the oven to 375°C and bake for 45 minutes. Enjoy!

Chef Gilman’s Feta Corn Ribs

(Serves 4)

Ingredients

2 whole corn on the cob (cut in half, then in four pieces)

2 tbsp finely chopped garlic

1 tsp pepper flakes

¼ cup Feta cheese

1 tbsp oil

1 chicken bouillon

Direction: Set the pot with water, bring to a boil and add chicken bouillon and corn. Boil for 12 minutes. Remove from the pot and set aside. In a medium sauté pan, add oil and heat on medium. Add garlic and pepper flakes, then add corn and sauté for 2 minutes. Remove from the sauté pan and top with crumbled Feta cheese.