The following article is a reproduce version of an article I did when I was writing for The Gleaner’s Outlook Magazine. I found it pertinent to repost the article some years after writing it as a perfect treat to Mom, Mama, Mother, or whatever names you may use here on my blog; I hope it helps you.
Outlook Youth Writer
Who deserves to be pampered more than your mother? All year round she sacrifices — denying herself– to make sure that everyone else’s needs in the family are met. So on this Mother’s Day, lavish her with the kind of special attention that she won’t forget.
This shows your appreciation and love. You can begin by surprising the lady of the house or office with a memorable package this Mother’s Day. You may try the, probably by now cliché but never-the-less welcome, breakfast in bed bit. Imagine her joy and excitement when she is presented with an aroma-filled and mouth watering meal, which could include Ackee with a Difference, Corn and Vienna Omelette or Breakfast Risotto (for those who want to be a little extra).
How about an entire personal brunch for your mom? While you are at it, add dinner to the shopping list and make the day a delicious and stress-free one for mom (by that I mean all the activities of the house). You may wonder how you will afford it. Well first of all your mom is worth every penny you will have to spend. Also, the recipes below are cost effective and easy to prepare. So you will enjoy preparing these meals whether you are a child of ten years or fifty plus. Below you’ll find some recipe suggests.
Ackee with a Difference
½ cup Mackerel Steak
½ dozen fresh ackee
1 tablespoon (tbsp.) vegetable oil
1 medium chopped onion
1 scotch bonnet pepper, deseeded and cut in pieces
Drain and discard brine from mackerel. Break mackerel into chunks. Boil ackees and drain off water.
In a hot saucepan, add vegetable oil and sauté onion. Add mackerel chunks, ackees, and scotch bonnet pepper.
Toss slightly, cover and leave over low heat for about 2 minutes
4 cups cooked brown rice
1/2 cup raisins
A dash of cinnamon
1 cup milk
2 cups shredded cheese
Combine all ingredients in medium saucepan over medium heat, stirring occasionally until ingredients are hot and cheese is melted. Serve with fresh fruit if desired.
Yield 6 servings
Cheesy Chicken Hash
2 teaspoon (tsp.) olive oil
1 1/2 cups chopped onion
4 cloves garlic, minced
1 1/2 cups chopped celery (with leafy tops)
2 teaspoons dried thyme
1/2 teaspoon pepper
2 cups sliced mushrooms
1/4 cup warm Brandy (optional)
1 1/2 cups chicken broth
2 cups cubed, cooked chicken or turkey
2 cups peeled, crushed potatoes
1 cup shredded cheese
Heat oil in large heavy skillet until it is nearly smoking. Add onion and garlic; cook and stir for 2 minutes. Add celery and thyme; continue to cook on low heat, stirring occasionally, until mushrooms are browned, about 4 to 5 minutes. Remove from heat, pour Brandy over all and light with match to burn away alcohol. Add broth, chicken and potatoes and cook, stirring over medium high heat until potatoes are tender and liquid is almost gone. Stir in cheese. Serve on a bed of cooked green vegetables.
2 Tbsp. Vegetable oil
2 large onions, grated
3 cloves garlic, chopped
2 tsp. Curry
1 lb. 450grams chicken breast, cut into strips
2 tsp. Hot Pepper
1 ½ tsp. limejuice
½ cup Coconut Milk
6 medium tomato, chopped
2 Tbsp. Tomato Ketchup
½ tsp. Salt
½ cup chicken stock
Heat oil in frying pan / skillet. Gently, sauté onions, and garlic until softened (do not burn). Stir in curry powder. Fry for 3 minutes then add chicken, cover and cook for 7 minutes.
Stir in Hot Pepper Sauce, limejuice, Coconut Milk, tomatoes, Tomato Ketchup, salt and stock. Bring to a boil stirring occasionally for 10 minutes or until thickened.
Fish in Batter
2 lbs. (1 kg.) Fish fillet
½ tsp. salt
½ tsp. black pepper
2 ½ cups vegetable oil, for frying
1 ½ cups of flour
3 tbsp. Baking powder
1 tsp. salt
1 medium egg, beaten
1 cup water/milk
Season fillets with salt and black pepper, then cut into serving size pieces. Combine flour, baking powder and salt.
Add eggs to water or milk and stir, pour liquid into dry ingredients and beat until smooth.
Dip pieces of fish into batter and deep fat fry until golden brown, turning once.
Drain on absorbent paper
For those who might already have they dishes set but have no idea what salad to use you may try the Arrange Fruit and Vegetable Salad listed below.
Arrange Fruit and Vegetable Salad
3 medium oranges, peeled and thinly sliced
2 small beets, peeled, cubed and blanched
1 medium carrot, coarsely shredded
1 medium cabbage, finely shredded
1 medium sweet pepper, cubed
1 small pineapple, cubed
2 sprigs parsley
Arrange orange slices around the edge of a round platter, overlapping the slices slightly.
Arrange the remaining vegetables lengthwise, in rows keeping each row separate.
Garnish with parsley and serve