Carbonara Pasta Salad

Pasta carbonara – richly cheesy, creamy and studded with crisped pancetta, is easily one of the most comforting pasta dishes.

16oz gemelli or rotini pasta

9oz finely chopped pancetta

1 cup fresh peas

3 egg yolks

3 cloves garlic, minced

1tbsp Dijon mustard

2tbsp white balsamic vinegar

1tbsp lemon juice

1/2 cup mild olive oil

Salt and ground black pepper

1 cup grated Parmesan cheese

3 scallions, thinly sliced

Method

Bring a large saucepan of salted water to boil. Add the pasta and cook according to package directions. Drain well, then spread on a rimmed baking sheet to cool.

Meanwhile, heat a medium skillet over medium-high heat. Add the pancetta and cook until crispy, about 6 minutes. Use a slotted spoon to transfer the pancetta to a paper towel-lined plate to drain and cool. Add the peas to the skillet and cook just until tender, 3 to 4 minutes. Transfer to the plate with the pancetta and allow to cool.

While everything cools, make the dressing. In a blender, or in a medium bowl with a whisk, combine the egg yolks, garlic, mustard, vinegar and lemon juice. In a slow stream, add the oil, whisking or blending until thick and smooth. Season with salt and pepper.

In a large bowl, combine the cooled pasta, pancetta, peas, dressing, Parmesan and scallions. Toss well. For best flavour, cover and refrigerate for at least 1 hour.

Garlic Peppered Shrimp

Garlic Peppered Shrimp

Jamaica Fruity Easter Bun

1 1/4 cups packed brown or demarara sugar

3 cups flour

2 tsp baking powder

1 cup chopped mixed fruits of your choice (soaked in liquor of choice or prune wine)

3/4 cup stout or Malta

1 tbsp melted butter

1 tablespoon molasses

1 egg

1 tbsp mixed spice (or to taste)

Directions:

1.  Using a saucepan, heat the stout ( malta), sugar, butter, molasses and spices on low flame, ensure that you stir until all ingredients are properly dissolved.

2.  Cool mixture before adding in the egg so as to prevent scrambling the egg. Mix together well

3.  Sift the flour and baking powder and add in batches to the wet mixture, mixing well between batches 

  Drain and add chopped fruit mixture and mix well.

5.  Bake in a greased and floured loaf pan at 350F for 1 hour (Test for doneness after 50 minutes).

 Servings

Serve with your choice of Tastee processed cheese or natural cheddar cheese.

Jamaican Rice Porridge

White Rice

1 cup Rice

1 tbsp. Butter

¼ cup Half and Half (or Milk)

½ cup Sweetened Condensed Milk

2 tbsp. Sugar

5 cups Water

¼ tsp. Nutmeg (ground)

¼ tsp. Cinnamon (ground)

Vanilla Flavoring (1 drop)

½ tsp. Salt

½ cup Flour

Add rice, salt, butter, and 1 cup water to a saucepan. Bring ingredients to boil and immediately reduce heat to medium. Cover pot and allow rice to simmer for 12 minutes. Use a fork to stir rice and then taste it. Add the rest of the water to the rice, cook for another 12 minutes. Add water to the flour in a bowl to make a watery paste.

Beat the flour with a fork to make a smooth solution of flour and water. Slowly add the water and flour mix to the pot while stirring. Now add the half &half. Keep stirring the pot to make sure you have no lumps. Simmer for another 12 minutes and then sweeten and flavor.

Serve in bowls.

Hot and Sour Jerk Shrimp

Ingredients:

1 lb package cooked large shrimp

2 inch piece of ginger, grated

4 cloves garlic, minced

1 tsp red pepper flakes

1/4 cup lime juice

1/4 cup ketchup

1/4 cup soy sauce

1 tbs jerk marinade

3 tbs sugar

2 tbs vinegar

1 cup chicken stock, or water if you don't eat meat

1 tbs cornstarch

3 tbs vegetable oil

1 large green pepper, roughly chopped

1 onion, thinly sliced,

1/2 cup pineapple cut into 1-inch pieces

2 stalks scallion, thinly sliced

Directions:

1. Thaw shrimp according to package directions. Season the shrimp with ginger, garlic and red pepper flakes

2. Combine lime juice, ketchup and soy sauce, jerk marinade, sugar and vinegar.

3. In another bowl combine stock/water with cornstarch.

4. Heat oil on medium heat. Add onions and green peppers. Sauté until crisp-tender.

5. Add lime juice and stock mixture - bring to a boil until thickened.

6. Add shrimp and pineapple. Heat thoroughly.

7. Add scallions just before serving.

8. Serve with white rice.