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THE WEEKLY GLEANER | DECEMBER 13 - DECEMBER 19, 2021 | www.jamaica-gleaner.com | FOOD 27 THE W EKLY G EAN R | DECEMB R 13, 2021 - JANUARY 12, 202 SORREL Ingredients 2lb sorrel 2-4oz ginger, 2 cinnamon sticks 2 quarts water Sugar, to taste White rum (optional) A three-inch strip dried orange peel 1tsp pimento grains or cloves Metho d 1. Wash sorrel thoroughly, using the fingers to lift it from the water. 2. Put into stainless steel container. 3. Scrape and wash ginger. Grate and add to the sorrel. Add pimento grains. 4. Boil water and pour over sorrel. 5. Allow to stand 4-6 hours, then strain. 6. Sweeten to taste and add rum to taste. 7. Add optional wine. 8. Serve with ice cubes. CURRIED GOAT (MUTTON) Ingredients 3lb mutton (goat meat), cut it into medium-sized chunks 2 teaspoons seasoning salt 1/2 teaspoon black pepper 3 medium potatoes (diced)- optional 1 large onion, diced 3 cloves garlic, minced 1 teaspoon fresh thyme leaves 1 bunch scallions, chopped 1 Scotch bonnet, seeded and minced finely 2 tablespoons Jamaican curry powder. 2 tablespoons cooking oil Method • Season meat with the seasoning salt. • Heat the cooking oil in a large pot and add one table- spoon of the Jamaican curry powder. • Cook, stirring constantly until the curry powder darkens quite a bit. • Put meat in pot along with onions, scallions, garlic and Scotch bonnet. • Fry a little (about five minutes) over medium heat. • Add thyme, remaining curry powder, black pepper and a little (1/2 teaspoon) of seasoning salt. • Cover with water and simmer uncovered until meat is very tender and sauce is thick. • Add diced potatoes to pot after meat is tender. • Simmer on very low heat until potatoes are tender. • Taste sauce and add more salt, if necessary. • Serve with white rice (or whatever you like) Ingredients 1 cup raisins 1 cup sultanas 1 cup self-raising flour 1 cup finely grated butter 1 cup fresh brown breadcrumbs (from around 4 thick slices of bread) 1 cup light muscovado sugar 1 cup mixed nuts, chopped plus extra to decorate 1 tsp ground cinnamon 1 tsp ground mixed spice 1 cup milk 1 large egg butter, for greasing For the butterscotch sauce: 85g butter 100g light muscovado sugar 200ml double cream 1tsp vanilla extract Method 1. For the pudding, empty the first six cups and the nuts, if using, into a mixing bowl with the spices. Stir in the milk and egg. Once well combined, tip into a buttered 1.5-litre pudding bowl. 2. Cover with a double layer of but- tered foil, making a pleat in the centre to allow the pudding to rise. Tie the foil securely with string, then place in a steamer or large pan contain- ing enough gently simmering water to come halfway up the sides of the bowl. Steam, covered with a lid, for 21/2 hours. Check the water level dur- ing cooking, topping up if necessary. If you are preparing this pudding ahead, remove the foil, let it cool slightly, then wrap in cling film and then fresh foil. If you are serving it immediately, unwrap and invert on to a deep plate. 3. For the sauce, put everything in a pan and bring slowly to boil, stirring. Allow to bubble away for two to three min- utes, still stirring, until the sugar has dissolved and the sauce is pale cara- mel in colour and slightly thick- ened. Remove from heat. Pour the sauce over the pudding and deco- rate with the mixed nuts. EASY CHRISTMAS PUDDING