THE FULL FEED
Pina Colada Tart
Pina Colada Tart | Island Cool
A no-bake tropics-inspired tart that looks beautiful and is perfect for entertaining. Make sure the coconut cream has been chilling overnight!
Equipment
- 1 9-inch glass dish (round or square)
- 1 food processor (can substitute with a plastic bag and rolling pin)
- 1 whipping whisk (stand mixer, hand mixer or hand whisk)
- 1 silicone spatula
- 1 glass mixing bowl
- 1 can opener
Ingredients
Graham Cracker Crust
- 1 ½ cup graham crackers (180 g)
- ⅓ cup butter (75 g)
Whipped Coconut Cream
- 1 can canned coconut cream (chilled overnight) (300 g)
- ⅕ cup powdered sugar (50 g)
- 2 tsp vanilla extract (8 mL)
Filling
- ½ cup crushed pineapple (125 g)
- 1 tsp white rum or rum extract (4 mL)
Topping
- ⅓ cup toasted coconut flakes (75 g)
Instructions
Preparation
- Assemble all equipment and ingredients.
Graham Cracker Crust
- Grind graham crackers (180 g) into a fine powder using a food processor.
- In a glass bowl, melt butter (75 g) over medium heat. Add the graham crackers to the melted butter.
- Mix ingredients and incorporate fully using a silicone spatula.
- Press the graham cracker crust along the bottom surface of a 9-inch pie pan into one smooth, even layer.
- Chill the graham cracker crust in the fridge for at least 20 min.
Filling
- Blend fresh pineapple (125 g) with 1 tsp rum (4 g) in a food processor taking on the consistency of tomato sauce. Set aside
- From the fridge, open a can of coconut cream (300 g) (unshaken and chilled) and transport the thickened cream to a mixing bowl for whipping – leaving the remaining coconut water. Whisk the coconut cream on medium for 1 min, then add vanilla extract (2 tsp) and white sugar (50 g). Whisk for 2 min until thickened and firm.
Assembly
- Remove the graham cracker crust from the fridge.
- Layer the graham cracker crust with the crushed pineapple in an even layer, smoothing with a silicone spatula.
- Layer the coconut cream atop the crushed pineapple layer, smoothing with the silicone spatula
- Sprinkle toasted coconut flakes atop the whipped coconut cream layer.
- Serve immediately or store in the fridge covered in plastic wrap until ready to serve. Enjoy heartily!
Notes
Can substitute the crushed pineapple for any soft berry or fruit of your choice. Since 2024, blueberries have been subbed in as a lovely summer version of this recipe.
Oxtail Stew
Oxtail Stew | Pure Umami Origami
Stewed oxtail with beans (optional). An undeniable presentation of why umami wins.
Equipment
- 1 pressure cooker (Instant Pot)
- 1 Large fry pan
- 1 large roasting pan (optional) (increase cook time to 2 hr)
- 1 large mixing bowl
- 1 slotted spoon
- 1 chef's knife
Ingredients
Protein
- 1 kg beef oxtails (ask your butcher to cut into medium 2 cm pieces) (2 lbs)
Aromatics
- 2 onions (diced) (360 g)
- 5 cloves garlic (minced) (40 g)
- 1 finger ginger (minced) (30 g)
Seasonings
- 5 tsp pimento berries (all-spice) (ground) (20 g)
- 10 cloves (ground) (10 g)
- 2 tbsp paprika (30 g)
- 1 tbsp Kosher salt (15 g)
- 2 tsp freshly ground black pepper (8 g)
- 60 mL Browning
- 2 tbsp olive oil
- 200 mL water
Instructions
Preparation
- Mise en place! Assemble all equipment and ingredients.
Searing
- Bring a large fry pan to medium and add 2 tbsp of olive (30 g).
- Once the oil is hot and shimmering, add 1 kg of beef oxtail pieces to the oil in a single layer and fry for 10 min until browned all sides, flipping at the 5 min mark.
- Add the seared oxtails to a pressure cooker pot and scrape the fond (seared meat bits) into the pot. Set aside.
Aromatics and Seasonings
- Using a chef's knife, dice 2 onions (360 g), 5 garlic cloves (40 g), and 1 ginger finger (30 g). Add to the pressure cooker alongside the oxtails.
- Grind and add all seasonings to the pressure cooker alongside the oxtails and aromatics: 5 tsp pimento (20 g), cloves (10 g) 2 tbsp paprika (30 g), 1 tbsp Kosher salt (15 g), and 2 tsp black pepper (8 g).
- Add 60 mL of liquid Browning and 200 mL of water to the pressure cooker alongside the oxtails, aromatics and seasonings.
Cook and Serve
- Seal the pressure cooker pot into a pressure cooker and set the pot to cook under pressure for 30 min (70 min total including heating and cooldown/venting).
- The oxtails should be tender, deep brown in colour and ready to serve! Enjoy heartily!
I love stews. Stew Pork, Chickens, Peas, Beans, Beef you name it. Deep, unctuous, rich flavours, simmering away to afford delectable, tender, juicy morsels and gravies. Most things stewed Jamaican-style are right up there as some of my favourite foods. The flavour development is unreal! At the top of the proverbial flavour development mountain is oxtail in my humble opinion. The amount of collagen in this oft-overlooked segment delivers an unrivaled amount of comfort and calm to any household. Lovingly accompanied with fresh aromatics and warm spices, simmered down to absolute stewed perfection.
Spelt Sourdough Tortilla
Spelt Sourdough Tortilla
Delicious tortillas from nothing more than flour, water, oil, salt, heat, time, and love.
Equipment
- 1 kitchen scale
- 1 large clean work surface for rolling
- 1 large wooden spoon
- 1 large mixing bowl glass or ceramic
- 1 bench scraper or large chef knife
- 1 tea towel
- 1 large cast iron fry pan or skillet stainless steel is also acceptable
Ingredients
- 400 g unbleached all-purpose flour
- 200 g spelt or wholegrain sourdough starter
- 200 g water
- 50 g olive oil or butter
- 6 g Kosher salt
- 2 g spices – freshly ground black pepper, lime zest, paprika, garlic powder completely optional
Instructions
Mix Dough
- Mix flour, salt, and fat (oil or butter) together. Incorporate the fat until the mixture is crumbly.
- Add water to the crumbly flour mixture. Stir for 3 minutes with the wooden spoon until a loose ball of dough forms.
- Roll the loose dough out onto the clean surface and knead with your hands for 5 min, until smooth and no longer sticky.
Cut and Cook
- Cut the dough into 24 equal pieces for tortillas that will be rolled out to 20 cm (8 in) in diameter.
- Cover the dough pieces with a damp tea towel and leave them on the counter for 30 – 120 min. If resting the dough for longer, the dough can be stored in the fridge for up to 48 hours in an airtight container.
- Roll out the pieces in 20 cm rounds and stack with parchment or wax paper.
- Heat the frypan over the stove at medium to medium-high. No added oil is necessary
- Cook each tortilla on the hot pan until bubbles start to form then flip to cook the other side. Roughly 45 sec per side.
Serve
- Set each tortilla aside on a plate covered by a moist tea towel to keep fresh and warm.
- Serve immediately or store in a freezer-safe bag for up to 3 months. Reheat on a dry frypan at medium for 30 seconds on each side.
Mango Salsa
Mango Salsa | Flavour Dance
A bright and vibrant topping to any island style dish.
Equipment
- 1 large mixing bowl
- 1 spatula
- 1 vegetable knife
Ingredients
- 1 red mango (diced)
- 1/2 red onion (diced)
- 1 green onion (scallions) (sliced)
- 200 g peaches and cream corn
- 1 plum tomato (optional) (diced)
- 45 mL lime juice (fresh, if possible)
- 1/4 tsp Kosher salt (1 g)
- 5 pickled jalapeño slices (diced)
- 40 g cilantro or mint or basil (chiffoned or cut into ribbons) (optional)
Instructions
- Set aside jalapeños and herbs. Add mango, red onion, green onion, corn, and tomato to a large mixing bowl.
- Squeeze lime juice over top the vegetables and add salt.
- Let the fresh ingredients marinate in the lime juice for 10 min.
- Add your herb of choice and the jalapeño slices.
- Chill for 10 min in the refrigerator.
- Serve with any meal or have as a dip for tortilla chips.