What a beautiful day!
The sun was high in the sky, it was hot, like really hot, and we were doing cookery demonstrations throughout the day, followed by a kid’s workshop…..are we mad!
The Caribbean themed festival opened at 1pm and we were first up. We started with a Jamaican goat curry. Neither of us had done a live demonstration before but we were quietly confident. A small crowd gathered, as we announced that we would be making a Jamaican goat curry, there were a few comments like “Ooo I’ve never tried Goat”, “Goat really!” and “what meat can you use instead?” But after making the full of flavour goat curry and giving out samples, the audience was brought round, and they loved it. Everyone who tried it was very surprised; I ‘kid’ you not!
As an accompaniment, we made a traditional Caribbean Guinness Punch, which went down very, very well…. hiccup!
Caribbean Guiness Punch
To a bowl add,
1 Cup of whole milk
½ Cup condensed milk
Pinch of nutmeg and Cinnamon
Mix together well, pour into glasses and finish with grated nutmeg!
After a short intermission, and a quick wander around the stalls, it was time for cookery demonstration number two. Well the Caribbean is known for Bananas and Rum, so why not mix the two together? So in the blistering heat a Rum ‘n’ Banana Cheesecake was up next. With an acoustic reggae band playing next to us, the demonstration went well, samples were passed round, and the audience once again loved it.
To compliment the cheesecake, we made a long refreshing drink of Rum with Ginger beer and lime served over ice with a coconut and honey decorated rimmed glass… delicious!
Jamaican Goat Curry
Ingredients you will need
4lbs diced goat
1 teaspoon black pepper
1 teaspoon salt
4 large potatoes diced
1 large red onion
2 tablespoons minced garlic
1 tablespoon thyme chopped
1 bunch of spring onion tops chopped
1 scotch bonnet finely chopped
2 tablespoons of Jamaican curry powder
1 teaspoon of all spice
• Fry the diced onion and potato in a little oil, in an oven proof pan until tender.
• Remove from the pan
• Add a splash of oil to the pan the onions were in, and fry the diced goat until browned.
• Add the onions and potato to the pan with all the other ingredients.
• Give it a good stir together
• Then place in the oven, 180 degrees, with the lid on for about an hour until the goat is tender. You may want to add a splash of water, but it does not need this.
Serve with some rice, delicious!
Goat can be bought from any good butchers, we got ours from Wykham Park farm shop, and if you don’t want the curry to be too hot swap the birds eye chilli for one of your liking.
Rum N Banana Cheesecake (no baking!)
150g Ginger biscuits crushed into crumbs
40g Melted Butter
Shoot of Rum (optional)
200g Cream cheese
150g Double cream
2 Shoots of rum
50g Icing sugar sieved
2 Tablespoons brown sugar
1 Sliced banana
1 Shoot of Rum
• Firstly line an 8 inch tin with cling film.
• For the base crush the ginger biscuits, add the melted butter and rum, mix together and spread evenly over the lined tin, and place in the fridge for about 20 minutes to set.
• Whisk the cream cheese, double cream, icing sugar and rum together until thick, then spread evenly over the set biscuit base, and place back in the fridge.
• In a small fry pan add the sugar and butter and cook until the sugar has dissolved, then add the sliced banana, coat all the banana in the sauce, then add a shot of rum and flambé.
• Cut the cheesecake as you like, then add the warm banana on top!
You can change out the ginger biscuits, rum and banana and make your own cheesecake!
Another quick tidy up and the kids were up next, creating their own Caribbean style ‘mess’. The group consisted of kids of all ages, having a go. It was initially limited to twenty due to space, but it was such a big hit with the kids, we had another round once the first twenty had finished and ended the day with thirty happy kids all eating their take on Caribbean ‘mess’. You can’t really go wrong with meringues, fresh exotic fruit, ginger cake, and cream, all topped off with popping candy and sprinkles!
What a great day, here’s to next year!