Grace Corned Beef Advertisement Grace Foods Advertisement Jamaican Newspaper
Grace Corned Beefiness Hash
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Afterwards a long day of working from home, homeschooling the kids or doing those oh so necessary business firm chores, nothing says unwind like a hearty habitation-cooked repast. With so many of us non beingness able to eat out or passing up on takeout meals, Grace Foods is back with Executive Chef Shea Stewart to share with yous a few recipes for some scrumptious and like shooting fish in a barrel-to-make, at-home gourmet cuisine.
We desire to ensure we share a recipe for every palate, and for the adults, a fine wine-pairing option, courtesy of Harbour Wines & Spirits. This week's menu picks include Grace Corned Beefiness Hash — the perfect 1-pot meal for breakfast, lunch or dinner.
Chef Stewart's Coconut Curry Chicken with Grace Butter Beans is packed with succulent sweet and savoury flavours with a hint of spice, a recipe inspired by Grace Ambassador Ding Dong.
Grace Sweetness & Spicy Pork Chops with Kokosnoot Jasmine Rice paired with Harbour Wines & Spirits Trivento TRIBU Pinot Noir 2012 volition take you on a flavourful epicurean feel, and for those looking for something more traditional with a twist, the Grace Mackerel with Scotch Bonnet Lemon Butter Sauce is the perfect choice!
Let's say Grace!
Grace Corned Beef Hash
Serves 4
Ingredients:
1 12 oz tin Grace Corned Beef
8 medium-sized diced & boiled Irish potatoes
1 small diced yellow bell pepper
1 small diced red bell pepper
ane medium-sized diced onion
2 pegs of garlic, chopped
3 stalks of scallion, chopped
½ Scotch bonnet pepper, chopped
1 tbsp Anchor butter
1 oz Grace Vegetable Oil
Salt & black pepper to taste
3 sprigs of parsley for garnish, chopped
Method:
Add together oil, so Anchor butter to pan on medium to high estrus.
Add diced and boiled potatoes.
Sautée until gilt dark-brown.
Add seasoning and sauté for one ½ minutes.
Add red and yellowish bell peppers.
Add Grace Corned Beefiness.
Stir thoroughly and flavor with salt and black pepper to sense of taste.
Plate and garnish with chopped parsley.
Chef Stewart's tips:
Add Grace Bacon for more flavour.
Substitute Grace Corned Beef with Grace Frankfurters
Grace Sweetness & Spicy Glazed Smoked Pork Chops with Coconut Jasmine Rice
Serves 2
Ingredients:
2 viii oz portions of Smoked Pork Chops
4 tbsp Grace Sweet & Spicy Sauce
2 oz Grace Vegetable Oil
Ingredients for Grace Coconut Jasmine Rice
1 ½ cup Grace Jasmine Rice
1 tin Grace Coconut Milk
1 cup of water
1 Scotch bonnet pepper
Common salt to taste
Method:
Smoked Pork Chops
Over medium to high heat sauté pot.
Add together Grace Vegetable Oil.
Add pork chops and sear for 2 minutes on either side.
Add Grace Sweetness & Spicy Sauce and simmer for one minute.
Grace Coconut Jasmine Rice
Over medium rut, add coconut milk, water and Scotch bonnet pepper.
Season with salt and bring to a boil.
Add jasmine rice to the pot.
Cover and reduce to low heat and let steam for 15 minutes.
Plate and serve with your favourite vegetables.
Harbour Wines Pairing Pick: Pair with Trivento TRIBU Pinot Noir 2012 — also a great pairing with your favourite Grace Corned Beef dishes.
Chef Stewart's Coconut Curry Chicken with Grace Butter Beans
Serves four
Ingredients:
3 boneless & skinless craven breast
3 tbsp Grace Curry Pulverisation
1 can Grace Butter Beans
1 can Grace Coconut Milk
1 oz Grace Vegetable Oil
1 red bell pepper, julienned
one carrot, julienned
three pegs of garlic, diced
1 medium onion, diced
3 stalks scallion, chopped
one Scotch bonnet pepper, chopped
Salt & pepper to sense of taste
Method:
Cut chicken breast in half and into thin strips.
Season with Grace Curry Powder.
Over medium heat, add Grace Vegetable Oil.
Sprinkle 1 tsp Grace Curry Pulverization.
Add chicken to the pot.
Sauté for 3 minutes.
Add seasoning.
Add Grace Coconut Milk.
Add carrots.
Simmer for 5 minutes.
Add together sweet peppers & Grace Butter Beans.
Simmer for an additional 2 minutes.
Serve with Grace Jasmine Rice
Pan-seared Grace Mackerel with Scotch Bonnet Lemon Butter Sauce
Serves 2
Ingredients:
2 cans Grace Premium Mackerel
ii oz Anchor butter
1 oz lime juice
1 oz Grace Vegetable Oil
one diced Scotch bonnet
Common salt to taste
Method:
Over medium heat add together Grace Vegetable Oil to sauté pan.
Add Grace Premium Mackerel.
Sear until nice and crispy for about 2 minutes on each side.
Add together Anchor butter and Scotch bonnet pepper.
Add together salt to taste.
Add lime juice
Drip Grace Mackerel with juices from the pan.
Serve with Grace Jasmine Rice
Photos: Jermaine Duncan
Chef Stewart presents his Grace Corned Beef Hash
Ingredients for theGrace Corned Beefiness Hash
Pan-seared Grace mackerel with Scotch Bonnet Lemon Butter Sauce
Seasoned curry chicken, string beans, GraceJasmine Rice, Grace kokosnoot milk and GraceSpicy Curry pulverization. (Photos: Jermaine Duncan)
Chef Stewart's Kokosnoot Curry Chicken with Grace Butter Beans
ChefStewartpresents hisPan-seared GraceMackerel withScotch BonnetLemon ButterSauce.
Grace Sweet & Spicy Glazed Smoked PorkChops with Coconut Jasmine Rice pairedwith Trivento TRIBU Pinot Noir 2012(Photos: Jermaine Duncan)
Grace Sugariness & Spicy Sauce is added to the pork chops
Ingredients for the Pan-seared Grace Mackerelwith Scotch Bonnet Lemon Butter Sauce
Source: https://www.jamaicaobserver.com/local-lifestyle/go-gourmet-with-grace/
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