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CrazyFruits » Entertainment Movies Trailors & More Interesting Things » Food, Energy, Life!

Food, Energy, Life!

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1COOLER Food, Energy, Life! on Mon 6 May 2013 - 10:46

BOBmarleyADMIN

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Excitement abounds as the nation's food climate heats up with specialty events, expos and weekly samplings ahead of the Jamaica Observer Food Awards on Thursday, May 30. We take you today, to the JABATE 2013 Smart Energy and Food Expo which tok place in Mandeville Park, Manchester, Friday last. The brainchild of Jamaica Observer Food Awards Caterer of the Year 2012 Dèbé Chen and the Mandeville Publishers. The event which attracted over a thousand people — think patrons of all ages (from babes to senior citizens) — featured a cadre of talented chefs exhibiting their culinary skills live on stage as they prepared recipes specifically formulated for the event by Chen, as well as a number of sponsors such as EVE, GraceKennedy and Best Dressed Chicken offering tasty eats for the sampling. The verdict? A smashing success! Kudos to Chen for bringing her vision to life and, by extension, providing residents from Mandeville and across the island with a worthwhile culinary event to anticipate on The Rock's calendar.
RECIPES:




Chef Ryan Chen of Top Loaf Bake Shop prepares EVE Chicken Vienna Sausage Kids’ Pizza.
Red Stripe Brand Manager Erin Mitchell (centre) stands with six lucky winners (from left:) Nadia McKoy, Rochelle Samuels, Sonia Cummings, Kerrie-Ann Clarke, Louise McLean and Sharnette Budd. (PHOTO: NAPHTALI JUNIOR)
Kingsland Express Deli’s Chef Ashley Stewart shows off one of his delicious vegetarian options post-demonstration —EVE Baked Beans Quick & Easy Pie (with pasta).
Facey Consumer (distributor of EVE products) Brand Manager Romaro Samuels serves EVE Baked Beans Quick & Easy Pie (with yam) — a certified hit with patrons. (PHOTOS: GARFIELD ROBINSON)
Jamaica Observer Chef on the Rise 2012 Brian Lumley is the picture of focus as he preps chicken breast cutlets for his live demonstration of Best Dressed Breaded Chicken Chops in Asian Barbecue Sauce.
Chef Shannon Simpson displays the EVE Mixed Vegetable/ Sausage Sushi. (PHOTOS: GARFIELD ROBINSON)
Proud event conceptualiser/organiser, Jamaica Observer Food Awards Caterer of the Year 2012 Dèbé Chen (centre) joins participating chefs (from left) Shauneil Whitley, Shannon Simpson, Ernest Lew, Brian White, Brian Lumley, Kayson Plummer, Suzette Kennedy, Lendave Burton and Sheldon Rattigan for a celebratory photo after the show. (PHOTOS: GARFIELD ROBINSON)
Grace Foods & Services Brand Manager, New Product Development Angella Black serves the new MSG-free Grace Cock Soup with a smile.
GraceKennedy Chef Mark Douglas spoons the completed Grace Earth Chef Golden Jubilee during his on-stage demonstration.
Chef Ernest Lew of International Chinese Restaurant displays his EVE Corned Beef Wontons with Sweet & Sour Sauce. (PHOTOS: GARFIELD ROBINSON)
The Best Dressed Chicken booth had patrons queuing up for a taste of the Jerked Chicken Breast with Callaloo Rice prepared by their chef Brian Lumley and his Foodie Focused team.
Chef Brian White of OMG restaurant prepares EVE Chicken Vienna Sausage Poppers.
Villa Road Grade 5R students and best friends Timiera Robinson (left) and Audia Salmon are all set to enjoy Best Dressed Chicken’s Jerked Chicken Breast with Callaloo Rice.







Chef Ryan Chen of Top Loaf Bake Shop prepares EVE Chicken Vienna Sausage Kids’ Pizza.

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EVE Chicken Vienna Sausage Poppers


(demonstrated by Chef Brian White of OMG restaurant)
Ingredients:


1 can EVE Chicken Vienna Sausages, cut up
1/2 onion, grated
2 tbsps EVE ketchup
1 cup EVE Johnny Cake mix
Oil for frying
Method:


Add water to Johnny Cake mix to form dough.
Divide dough into 8 pieces and then shape each into a circle.
Place 1/8 of the sausage mixture in the centre and seal.
Fry on medium heat so it cooks through before browning.
Serve warm.
Vegetarian Option:


EVE Baked Beans Quick and Easy Pie


(demonstrated by Chef Ashley Stewart of Kingsland Express Deli)
Ingredients:


1 can EVE Baked Beans
1 200g pack EVE Elbow Macaroni (you may substitute this with mashed potatoes, or boiled, crushed yams)
1 small onion, diced finely
1 small sweet pepper, diced finely
1/2 cup EVE ketchup
3 tbsps chilli powder
1 tsp butter/margarine/oil
2 oz cheddar cheese, grated
Method:


Boil macaroni according to packet instructions.
Sauté onions and sweet pepper, then add beans, ketchup and chilli powder.
Combine beans and macaroni in a casserole dish, top with cheese and broil or bake for 5 mins to melt cheese until golden brown.
Serve with a side salad.
EVE Corned Beef Wontons with Sweet & Sour Sauce


(demonstrated by Chef Ernest Lew of International Chinese Restaurant)
Ingredients:


1 small can EVE Corned Beef
1 stalk escallion, chopped
1/2 tbsp grated ginger
1 tsp garlic, grated
Wonton skins
Oil for frying
Sweet and Sour Sauce for dipping
Method:


Combine all ingredients in a bowl, then wrap in wonton skin and fry until golden brown. Serve with Sweet and Sour Sauce.
EVE Mixed Vegetable/Sausage Sushi


(demonstrated by Chef Shannon Simpson of Jewels Resorts)
Ingredients:


1 can EVE Mixed Vegetables
2 cans EVE Chicken Vienna Sausages, sliced (optional)
1/2 lb white rice (sushi rice best)
3 tbsps white wine vinegar
1 tbsp granulated sugar
1/4 cup EVE Ketchup
1/4 cup Kraft Mayonnaise
EVE Hot Sauce to taste
Method:


Combine mayonnaise and ketchup, add hot sauce to taste, and set aside.
Cook rice until semi-soft, turn off flame, then mix in the white wine vinegar and sugar.
Spread 1/8 of the rice on a 4x6" piece of plastic wrap.
Drain the mixed vegetables and chop into smaller pieces.
Add some of the ketchup mixture and top with sausages - sliced into four long strips (for non-vegans)
Place about 4 tbsp of the mixture along the 6" side of the rice on the wrap.
Fold over and roll as tight as possible.
Slice and serve with ketchup mixture.
Eve Chicken Vienna Sausage Kids Pizza


(demonstrated by Chef Ryan Chen of Top Loaf Bake Shop)
Thursday Food suggests getting the children involved in the preparation of this 'easy peasy', fun and tasty meal...
Ingredients:


1 Top Loaf sliced bread
1 can EVE Chicken Vienna Sausages, sliced
1/ 4 cup grated
1 can diced pineapples/ fresh pineapples if available
2 medium sweet peppers, sliced
EVE Tomato Sauce
Method:


Flatten bread slices by rolling them flat, then toast.
Top with sauce, then sausages, pineapples and sweet peppers
then cover with cheese.
Toast in the oven on broil for 3 minutes or less until golden brown and bubbling.
Allow to cool, and enjoy!
Grace Earth Chef Golden Jubilee


(demonstrated by Chef Mark Douglas)
Cooking Time: 10 minutes
Prep Time: 15 minutes
Serves: 4 persons
Ingredients:


1 packet Grace Earth Chef Veggie Curried Chicken
1 cup water, room temperature
1 cup Grace Coconut Milk, heated
4 cloves garlic, minced
4 stalks escallion, chopped finely
2 sprigs thyme, chopped finely
3 whole pimento berries, crushed
1 tbsp Grace Vegetable Oil
1 tbsp curry powder
1 tsp ginger, grated
8 oz onion, chopped
1 pack Grace Fresh n' Ready Stir Fry
1 pack Grace Fresh n' Ready Sweet Peppers
1 tbsp Grace Yellow Scotch Bonnet Pepper Sauce
1 tsp salt
Grace Vegetable Oil for cooking
Method:


Place Grace Earth Chef Veggie Curried Chicken in a 2-litre (2-quart) bowl; pour on water, then add Grace Coconut Milk and allow to sit and re-hydrate for 10 minutes.
Mix in garlic, escallion, thyme and crushed pimento berries.
Heat Grace Vegetable Oil in a large skillet; then add curry powder, grated ginger and allow to burn slightly.
Sprinkle on the contents of the seasoning sachet, mix well and sauté for 1 minute.
Pour marinated Grace Earth Chef Veggie Curried Chicken into saucepan and stir well. Allow to brown for 2 minutes.
Add chopped onions and Grace Fresh n' Ready Stir Fry.
Fold in Grace Fresh n' Ready Sweet Peppers then add Grace Scotch Bonnet Pepper Sauce to taste and stir gently.
Add salt to taste.
Serve with your choice of Grace Brown Rice, pasta, or roti.

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