Three Can Play: The Best Dressed Foods, Walkerswood and Busha Browne’s Match Flavours at CHTA Marketplace
From Jamaica Observer
With more than 1,200 top-flight tourism and travel industry honchos attending the Caribbean Hotel and Tourist Association (CHTA) Marketplace this week in Montego Bay, The Best Dressed Foods, Walkerswood and Busha Browne’s knew they had to make a good showing. The solution? Come together and create a signature menu that celebrates the flavours of Jamaica.
“The tourism sector has long been an important part of our business. There is a whole world of products that we deliver to our tourism customers that give them the opportunity to meet the many culinary interests of their guests,” said Nikolette Williams, brand/promotions officer, The Best Dressed Foods.
To make it all work, The Best Dressed Foods and Walkerswood turned to Brian Lumley, CHTA Caribbean Chef of the Year. “It’s been great working with Brian to create this menu. He really understood how to make our sauces and seasonings shine on the palate,” said Jason Lindo, sales manager, Associated Manufacturers Ltd, makers of Walkerswood and Busha Browne’s.
Lumley’s menu for the CHTA Caribbean Night Party was comprised of Sorrel Glazed Jerked Beef Tenderloin, Smoked Chicken Wraps, Curried Chicken Spring Rolls, Honey Barbecue Jerked Chicken Wings, and Ackee and Salt fish Spring Rolls. All the protein (yes, even the salt fish) came from The Best Dressed Foods portfolio with Walkerswood seasonings or Busha Browne’s condiments accompanying each item.
WALKERSWOOD SORREL GLAZED JERK BEEF TENDERLOIN
(PHOTO: www.bonappetit.com)
Ingredients:
1 (3 to 4 pounds) beef tenderloin roast
Extra-virgin olive oil
1 to 2 tablespoons coarse salt
2 tablespoons coarsely ground black peppercorns
1 tablespoon Herbs de Provence
6 – 8 tablespoons Walkerswood Jerk Seasoning
1 cup sorrel juice
1 cup Walkerswood Sorrel Chutney
3 tablespoons brown sugar
3 tablespoons butter
Method:
Preheat oven to 350°F (175°C).
Bring the tenderloin roast to room temperature before cooking, trimming the tenderloin of fat and silver skin
Using individual pieces of kitchen twine/string tie around the tenderloin roast with equal spacing between. Tie the meat firmly, but not too tight.
Pat the beef dry with paper towels, then lightly oil outside of the roast and sprinkle with coarse salt; rub ground peppercorns, Walkerswood Jerk Seasoning and Herbs de Provence all over the meat, pressing into the meat with the palm of your hand.
Heat a large cast-iron frying pan over high heat. Adding a small amount of cooking fat, sear the roast on all sides (about 3 rotations, approximately 1 minute each). When browned, immediately remove from heat.
Place the seared roast in a large baking pan or roasting pan and bake, uncovered. Roast in oven approximately 20 to 40 minutes (depending on size of your roast) until a meat thermometer registers desired temperature (see below). NOTE: Turn tenderloin over halfway through cooking for even browning.
Rare – 120°F
Medium Rare – 125°F
Medium – 130°F
When the tenderloin roast is cooked to your taste, remove from oven, and transfer onto a cutting board; cover with a tent of aluminium foil and let stand for 15 minutes before carving.
Sorrel Sauce:
Pour the sorrel juice into the baking or roasting pan, scraping up any brown bits.
In a large frying pan or cast-iron frying pan over medium heat, melt the chutney, butter and sugar. Add the sorrel juice; bring to a simmer, stirring occasionally. Pour into a heated serving bowl to serve with the sliced roast.
To serve:
Cut the roast into 1/2-inch slices and place on a warm serving platter. Serve with the wine sauce
Makes 6 to 8 servings.
CURRIED CHICKEN SPRING ROLL
(PHOTO: www.chicken.ie)
Ingredients:
2 boneless, skinless Best Dressed Chicken breasts 6-8 ounces each
1 tablespoon thyme leaves
1 teaspoon ground pimento
1 tablespoon finely chopped escallion
2 teaspoon chopped ginger
2 teaspoon chopped garlic
1 teaspoon chopped Scotch bonnet pepper
1 teaspoon salt
2 tablespoons Walkerswood Curry Paste
3 tablespoons vegetable oil
6 ounces carrot, small diced
6 ounces Irish potato, small diced
1 egg
8 spring roll sheets
1 tablespoon water
Method:
Cut each chicken breast into three equal portions and season with Walkerswood curry paste, thyme, ground pimento, escallion, ginger, garlic and Scotch bonnet pepper and tablespoon vegetable oil. Marinate for 1 hour. Cook carrot and potato in salted water, and set aside to cool.
In a sauté pan, add remaining oil, and sauté chicken breast over medium heat for 2 minutes on each side. Add water, cover and cook for another 5-7 minutes on medium to low heat. When chicken is cooked, cool then pull into small strips, then toss again in the curry sauce and combine with carrot and potato to create filling.
Crack egg into a bowl and whisk with a little water. With a corner of the spring roll wrapper pointing towards you, place 5 ounces chicken filling a quarter-way up the wrapper then roll tight, halfway up. Turn the edges inside and continue rolling three-quarters way up. Use a brush to apply the egg wash to the top of the wrapper to seal. Continue until all the spring rolls are completed. Deep fry until golden brown, serving immediately. Makes 4 servings.
THE BEST DRESSED SMOKED CHICKEN WRAPS
(PHOTO: www.filippoberio.co.za)
Ingredients
3 to 4lbs Best Dressed Smoked Chicken
Olive oil
1 large onion, diced
2 (or more) cloves garlic, minced
2 teaspoons pepper jelly
2 teaspoons salt
Freshly ground black pepper
8-10 soft tortilla wraps
Method:
Remove the cold chicken from its package and rest on a plate or empty container. Pull the chicken apart from its bones into bite size pieces.
In a Dutch oven or heavy pot (with a lid) heat a drizzle of olive oil over medium heat. Cook the onion and garlic for 5 minutes or until quite soft. Add the pepper jelly and stir.
Add the chicken piece by piece, stirring to mix well with the onion. Stir in the salt and a few grinds of black pepper.
Warm in the sauce for about 10 minutes and leave to rest.
To serve:
Spoon 1/4 cup chicken mixture in each tortilla, folding over filling. Garnish with shredded lettuce, cilantro, escallion and your favourite Busha Browne’s condiments on the side.
Makes 8 to 10 servings.
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