Home' Trinidad and Tobago Guardian : December 18th 2016 Contents 11
Baked ham with Sweet Glaze
One 6 -10 lb ham, fully cooked
6 ounces honey
1G2 to 1 cup brown sugar
1. Preheat oven to 325°F. Rinse ham and place
in large baking pan.
2. Pour honey over ham. Using your hands,
pack the brown sugar evenly over the ham,
pressing firmly so that the sugar will stick.
3. Cover and place in oven. Bake for 1 1/2 to
2 hours depending on size of ham. (Since it
is fully cooked, all you are doing is warming
it up.) Baste with juices.
1 (2.25kg) leg of lamb
4 tablespoons honey
Salt and black pepper to taste
1 sprig fresh rosemary
1 cup apple cider
2 tablespoons honey
1. Preheat oven to 400°F. Line a
roasting tin with foil, letting
enough foil hang from each side
of the tin to create a foil tent
that won't touch the meat.
2. Place leg of lamb into prepared
tin. Warm up 4 tablespoons
honey in a small saucepan over
low heat. Brush the honey all
over the lamb. Sprinkle with salt
and black pepper to taste and
place the rosemary sprig onto
the lamb. Pull the ends of the
foil together over the lamb and
pinch the ends together to make
a foil tent.
3. Roast lamb in the preheated oven
for 15 minutes, then reduce heat
to 350°F and continue roasting
for about 1 hour.
4. Open up the foil and roast an
additional 20 minutes to crisp
the outside of the meat. For
medium-rare, roast until a meat
thermometer inserted into the
thickest part reads 60 degrees
5. Remove the lamb from the oven
and place on a warmed serving
plate to rest about 15 minutes
before slicing. Pour the drippings
from the roasting tin into a
saucepan and wrap the lamb
loosely in the foil to rest.
6. Pour cider and 2 tablespoons of
honey into the saucepan with
the lamb drippings and boil over
medium heat, stirring frequent-
ly, until the sauce reduces by
about half, about 10 minutes.
7. Slice the lamb and spoon sauce
over the slices to serve.
14 pound beef rib eye roast
3/4 cup dry red wine
1/4 cup lemon juice
2 tablespoons olive oil or cooking oil
1 tablespoon coarsely ground black pepper
1 tablespoon snipped fresh rosemary or 1 tea-
spoon dried rosemary, crushed
1 tablespoon snipped fresh marjoram or 1 tea-
spoon dried marjoram, crushed
1 tablespoon Worcestershire sauce
1 tablespoon Dijon-style mustard
1/4 teaspoon garlic salt
1. Place roast in a plastic bag set in a deep
bowl. For marinade, in a mixing bowl com-
bine wine, lemon juice, olive oil or cooking
oil, pepper, rosemary, marjoram, Worcester-
shire sauce, mustard, and garlic salt. Pour
marinade over roast. Seal bag. Marinate in
the refrigerator for 6 to 24 hours, turning
2. Remove roast from bag, reserving marinade.
Place roast, fat side up, on a rack in a shal-
low roasting pan. Insert a meat thermome-
ter. Roast in a 350 degree F oven for 1-1/4
to 2-1/4 hours for medium (160 degrees F)
or 1-1/2 to 2-1/2 hours for well-done (170
degrees F), brushing with marinade occa-
sionally. (Do not brush with marinade during
the last 5 minutes of roasting.)
3. Cover with foil and let stand 15 minutes
before carving. Makes 8 to 10 servings.
Wine-and-Herb-Marinated Rib Eye Roast
Roast leg of lamb with Honey and Cider gravy
Trini Garlic Pork
(Recipe courtesy Simply Trini Cooking)
3 lbs pork
5 heads garlic
Salt to taste
1/2 cup of either fine leaf or Spanish thyme
1 1/2 cups Braggs apple cider vinegar, divided
1 cup white vinegar, divided
4 bundles chadon beni (about 40 leaves)
2 Scotch Bonnet peppers, de-seeded and
1. Peel the garlic. Wash the chadon beni and
strip the leaves off the thyme stalks. Set
2. Wash the pork in 1/2 cup of the white vin-
egar. Cut it up then drain and wash again
in the remaining 1/2 cup of white vinegar.
3. Blend the chadon beni and garlic in 1 cup
of Braggs vinegar. Pour out in a bowl and
add the thyme, Braggs vinegar and salt to
taste (about 1 tablespoon), and mix well.
4. Add a few spoonfuls of the "seasoning" and
a few pieces of hot pepper into a large
5. Next, add a layer of pork. Continue alter-
nating the layers of pork and seasoning, then
pour in the rest of seasoning, making sure
the pork is completely submerged.
6. Place a piece of plastic over the mouth of
the bottle, cover and leave to cure for 3 to
7. After the three days have passed take out
the garlic pork. Squeeze out the excess mois-
ture and pat dry with paper towels. Place
about 1 tbsp of oil in a pot and add the pork.
Caution: When pork is frying in its own fat
it tends to "burst" and splatter the hot oil,
so cover the pot and be careful.
8. Fry until golden brown and drain on paper
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