mama creole in der kochgarage

Transkript

1 mama creole in der kochgarage

2 Exzentrisches Miami: ich liebe Dein Credo um so verrückter, desto normaler. Es ist ein kulinarisches Dreieck der karibischen Kochkultur... mit den für Miami so typisch snob Kombinationen wie beispielsweise white fish und keys limes oder die temperamentvolle Gewürzmischung aus Chili und frischem Koriander.

3 Nur durch meine ungeduldige Neugier landete ich in einem mir noch unbekannten jamaikanischen Viertel, in dem die meisten Menschen aussehen, als seien sie direkt aus der Verwandtschaft von Bob Marley entsprungen. Ich wurde direkt in eine der unzähligen Raggae- Strandbars eingeladen und lernte dort glücklicherweise unsere Mama Creole in der dortigen, wie man sagen muss sehr lässigen, Küche kennen. Fasziniert von Ihren hausgemachten Jerks musste sie mich wohl oder übel in ihre traditionellen Küchengeheimnisse einweihen. Mama Creole ist die stadtbekannte Kitchen Mum der Jamaikaner in Miami. Ihre Hilfsbereitschaft, Kreativität und ihr herzliches Lachen machen sie einfach unvergesslich.

4 Ich und meine Freundin Isabell entspannten gerade in Miami am Sugar Love Canal und fütterten die fetten und hungrigen Manatis (einheimische Seekühe) mit knackigem Salat, während wir auf unser Date mit der Küchenlegende warteten. Nach fast einer Stunde des Wartens fuhr Mama Creole dann auch der so unvergleichbaren karibischen Leichtigkeit in einem Jamaika gelben 70er VW-Golf vor, um mit uns zusammen zum Markt zu fahren.

5 Der komplette Markt war in karibischen Flaggen eingehüllt. Dort konnte wir grüne Calaloo-Blätter, Kochbananen und die schärfsten Jalapeños in Hülle und Fülle finden. Mit vollen Einkaufskörben schlenderten wir zum Fischmarkt an der Küste, wo wir schon mit dem frischesten Seafood erwartet wurden. Im Hinterhof eines Beach-Restaurants stand ein kleines Metzgerhäuschen, das nur aus windigen Wellblechen und ein paar Holzlatten zusammengehalten wurde. Und, wir trauten unseren Augen kaum, hing dort tatsächlich ein ganzer, grillfertiger Alligator. Etwas skeptisch durch den Anblick, entschieden wir uns letztlich doch für das Ferkel und die sollte dann auch die wichtigste Zutat für unser Jerk werden.

6 Erst mit einem Mojito in der Hand konnte es mit dem Kochen losgehen. Dorissa hackte die Jalapeños für das Fisch Ceviche und presste die Limetten beherzt mit den Händen aus. Manuela, Mama Creole Enkelin, frittierte die Kochbananen während Mama Creole die Zutaten für das Jerk grob Mörserte. Ramon, der Gärtner, war für die Kokosnuss- Ernte an diesem Tag zuständig. Die Grünen Kokosnüsse hingen fast sieben Meter hoch an den Palmen und mussten mit einem langen Stab gepflückt werden. Es war reine Glückssache. wenn er mal keine Beule am Kopf hatte. Der lange Tisch war gedeckt, das Essen gekocht und die Jukebox spielte den 50ies Song Mambo No. 5 in seiner unendlich schönen Originalfassung. Unsere kreolische Fiesta konnte also beginnen.

7 die rezepte

8 Flor de Jamaica Cocktail 15 ml Sugar Sirup 15 ml freshly squeezed lime juice 15 ml freshly suqeezed orange juice 60 ml Hibiscus-Infused Vodka mince leaves To make the Hibiscus Vodka, take some fresh or dry flowers and add these in an Bottle of Vodka. Keep 3 days until use. Combine the Sugar Sirup, lime juice and Mince leaves in a mixing glass and muddle. Add enough ice to fill a rocks glass, the orange juice and vodka. Shake vigorously and pour into the rock glass. Garnish wiht mince leaves.

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10 Ceviche de pescado 8 portions 1 kg sea bass 250 gr red onions, finely chopped 1 garlic clove, chopped 1/2 green pepper, finely diced 1 green tomato, finely diced 1 tablespoon aji (chili) salt and pepper to taste enough lemon juice to cover fresh chopped cilantro Cut the fish into small pieces making sure that there are no fishbones. In a glass bowl mix the fish with the onions, the garlic, the green pepper, the tomato, the aji, fresh coriander, the salt and pepper. Stir thoroughly with the lemon juice. Allow to marinate for four hours before serving.

11 Tamal de verde con camarones 6 Personen 2 grüne Kochbananen 1 Tasse Shrimpschalebrühe 80 g Butter 3 Eier 1TL Backpulver 450 g geputzte Shrimps 1/2 rote Paprika in Streifen 1/2 grüne Paprika in Streifen 8 grüne Oliven 1 pürierte frische Tomate 1 Zwiebel 1 gekochte Ei in scheiben 2 Knoblauchzehe 2 EL Erdnussöl mit Achiote 4 große Maisblätter Salz und Pfeffer Die grünen Kochbananen sehr fein reiben und zusammen mit der Shrimpbrühe und Backpulver pürieren. Kochen das ganze bis es etwas dicker wird.

12 Von der Kochplatte nehmen Butter zufügen und zu einem Teig schlagen und kalt werden lassen 3 Eiergelb dazu geben. Salzen und pfeffern. Die 3 Eiweiß schlagen bis es zu Eischnee wird und unter der Butter Teig unterheben. Das Achioteöl in einer heissen Pfanne erhitzen und den fein gehackten Knoblauch, die gewürfelten Zwiebeln und Paprikas anbraten.die gehackte frische Tomate dazu geben und lassen es kurz weiter kochen. Salzen und pfeffern Shrimps rein geben. Ein Mais Blatt nehmen und legen darüber 3 El von der Bananenpaste. Danach 2 El von der Shrimpsauce. Zum Schluss mit den Ei Scheiben und Oliven belegen. Rollen Sie das ganze ein und schliessen sie es wie ein Packet ein. Dämpfen Sie die Päckchen 30 Min.

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14 Creole Salat 1 Papaya 1 Mango 1 ripe pineapple 1/4 tsp salt fresh cracked black pepper clove garlic sliced thin juice of 1 lime or lemon tbsp cilantro 1 small red onion sliced (optional) 1/2 habanero pepper sliced thin (scotch bonnet or any pepper with some heat) if you can get shado beni (europe Parsley), be sure to use that instead of the cilantro for a true chow taste. However if you want to enjoy it as a mild salad, use the cilantro. Basically all you re doing in combining all the ingredients is a large bowl, mix thoroughly and allow to marinate in the fridge for about 15 minutes.

15 Stamp and go! codfish fritters 400 gr dry salty codfish 1/2 egg 4 tbsp Flour 2 small onions 2 carrots 1 Tomato 1 scotch bonnet diced 3 stalks scallions thyme The fritters are so called because Jamaicans love to snack on it during bus trips around the island. After boiling codfish to remove excess salt, cool, taste for degree of saltiness and then pull apart into small pieces. Begin preparing the codfish fritters by adding 1 egg, the flour coarsely chopped the onions, coarsely grated carrot, tomato chopped, scotch bonnet diced with half the seeds, stalks

16 of diced scallions, thyme (not the whole stalk as with everything else, but de-stemmed, flour and milk or half and half with equal water, black pepper, enough milk to create a tempura batter. It is good to sit at room temp. For an 1 or 2 hours. Cook by deep frying by tablespoonfulls on high heat for max. 2 mins soft carmel brown colour. If the heat is right, 30 seconds or so after they float to the top, remove and place on tissue to drain excess oil. NO ADDITIONAL SALT IS NEEDED

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18 Tomato-Scotch Bonnet Sauce 10 large ripe tomatoes, peeled and quartered 3 white onions, quartered 1 Scotch bonnet peppers, seeded 3 tbsp brown sugar 1 tbsp salt 2 cups malt vinegar Puree the vegetables in a food processor, then transfer them to a large saucepan and add the remaining ingredients. Cook the mixture over moderate heat, stirring occasionally, until it begins to boil. Lower the heat and simmer for 20 minutes more. Let the sauce cool and serve it with the Stamp and Go. You can bottle the remainder and keep it refrigerated.

19 Yuca Fritas con Maracuja Mayo 1 (500 gr) fresh yuca Vegetable oil for frying If using fresh yuca, peel the yuca, cut into large pieces, and remove the fibrous inner core of the root. Bring a large pot of salted water to a boil and cook yuca until it starts to turn translucent and can be pierced easily with a fork, about 15 minutes. Drain thoroughly. for the Mayo: 2 egg yolks 3/4 tsp salt 1/2 tsp powdered mustard 1/8 tsp sugar Pinch cayenne pepper 750 ml vegetal oil 2 fresh Passion fruit Beat yolks in a small bowl adding the oil, drop by drop, beating vigorously

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21 all the while until very thick and pale yellow. Add salt, pepper, mustard, sugar and 1 teaspoon lemon juice. Cut the passion fruit take the fruit meet with a spoon out, slowly beat in the mayo. Miami Tuna Sandwich 1 can of tuna in oil 3 tbsp of fresh coriander cut finely 3 tbsp of red onion cut finely 3 tbsp of mayo 1 small spoone mustard 3 tbsp of lemon juice any kind of white bread for garnish: 1 ripe tomato finely chopped 1 Avocado fresh lettuce leaves Strain the tuna from the can. Crush the tuna with a fork. Mix all the ingredients an stuff the bread with the mix. Garnish with Tomato slides, lettuce and ein slide Avocado.

22 Shrimp Gazpacho 3 cups Vegetablestock 3 cups tomato juice 1/2 cup red wine vinegar 1/2 yellow pepper, diced 1/2 red pepper, diced 1 cucumber, peeled, seeded, and diced 1 stalk celery, diced 1/2 medium onion, diced 2 tsp fresh tarragon or 1 teaspoon dried tarragon 4 drops Tabasco sauce salt and freshly ground black pepper to taste 12 cooked shrimp, peeled and cut in little pieces Combine the ingredients, except the shrimp, in a large bowl. Taste for seasoning, adding more Tabasco, salt, or pepper as needed. Serve in individual bowls and float the shrimp pieces in each bowl.

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24 Spicy Shrimp with Mango-Salat & Avocado butter 8 large green shrimp 1 cups orange juice * cup lemon juice 1 oranges, grated rind 1/2 cinnamon sticks 1/2 tbsp sesame oil 1/4 tsp cayenne pepper 1/2 tsp salt Shell the shrimp and devein them by making a slit along the back or outside the shrimp, lifting out the black vein, and discarding it. Rinse. Combine the fruit juices, grated rind, cinnamon sticks, sesame oil, and seasonings in a stainless steel or enamel saucepan and bring to a boil. Cool. Strain into a bowl. Add the shrimp. Let marinate at least l hour.

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26 Avocado Butter 2 ripe avocados, peeled and pitted 1/2 small red onion, diced 1/2 red pepper, diced 2 tbsp chopped cilantro 1 lime, juiced 1 cup unsalted butter, softened 1 teaspoon salt pinch of cayenne Combine the ingredients in a large bowl and beat with a wooden spoon until nearly smooth, or use an electric mixer equipped with a paddle. If not using immediately, scrape into a bowl and cover the surface directly with plastic wrap. Refrigerate for no more than 2 hours.

27 Fish in Bananen Leaves for the Marinade 1 cup safflower or corn oil 1/2 cup olive oil 1/2 cup soy sauce 1/2 cup fresh orange juice 1/2 cup fresh lemon juice 2 tbsp fresh lime juice 1 small bunch fresh cilantro 6 black peppercorns 2 bay leaves 2 large cloves garlic, halved Combine the ingredients and let steep for at least l hour to blend the flavors before using. Pack the fish in the Leasves and grill for 40 Min.

28 Cinnamon Plantains 2 Plantains 1/4 cup flour 2 tbsp cinnamon 1/2 tsp salt 1/2 tbsp freshly ground black pepper 1 tbsp butter and 1 tbsp oil Peel the plantains and cut into diagonal slices about 1/4 inch thick. Mix the flour with the cinnamon, salt, and pepper. Dredge the plantains in the flour, tapping off any excess. Heat a large saute pan and add the clarified butter. Saute the plantains until golden brown on each side. Remove from the pan and sprinkle with salt and pepper. Set aside.

29 Tacos de Jamaica 2 cup Hibiscus flowers (fresh or dry) 2 tbsp vegetal oil 1/2 tsp Salt 3 tbsp fine chopped cilantro 1/2 cup fine chopped red onion 1 Scotch bonnet peppers, seeded and fine chopped 1 tbsp sojasauce 2 tbsp lime juice 12 mais flour tortillas 2 avocado in slides fried im hot oil the onions, scotch bonnet pepper and the hibiscus flowers. Salt and pepper. Add the rest of ingredients and fill the tortillas. Avocado for garnish.

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31 CHICKEN wrap Curry Powder: 4 tsp ground coriander 4 tsp ground turmeric 4 tsp ground ginger 4 tsp freshly ground black pepper l tsp ground cardamom l tsp ground cinnamon l tsp ground fenugreek Mix all ingredients together. And roast them shortly in a pan Chicken Curry 1/4 cup vegetable oil 1 medium onion, chopped 4 garlic cloves, minced 1 Scotch bonnet or jalapeno pepper, seeded and chopped 1 (2-3 pound) chicken, cut up Curry Powder 4 cups water hot sauce

32 Heat the oil in a large skillet over medium heat. Add the vegetables and saute until tender, about 5 minutes, then add the chicken pieces. Add the curry paste and cook for 3 minutes, stirring occasionally. Add the water and the hot sauce to taste and stir. Reduce the heat to low, cover, and cook until the chicken is tender, about 45 minutes, uncovering the skillet for the last 15 minutes to allow the sauce to thicken. Remove the chicken pieces from the skillet and cut the meat off the bone. Continue cooking the sauce until thickened, then return the meat to the skillet. Stir to heat the mixture through. Spoon the curried chicken onto the wraps, roll up, and serve warm, accompanied by the hot sauce. Chicken Roti is served with slices of firm avocado, tomatoes and cucumber. In Jamaica they will often squeeze lime juice on top of the vegetables to bring out their flavors.

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34 BANANA FRITTERS 1/3 cup all-purpose flour 1/2 teaspoon baking powder Pinch of salt 4 ripe bananas, peeled 1 tsp lime juice 1 large egg 3 tbsp granulated sugar 1/4 cup vegetable oil for frying Powdered sugar Combine the flour, baking powder and salt in a small bowl. Mash the bananas in a medium-size bowl and stir in the lime juice. Beat the egg and the granulated sugar in a large bowl; stir in the bananas, then the flour mixture. Heat the oil in a large skillet to 180 C. Gently drop the batter, a few heaping tablespoonsful at a time, in the hot oil. Fry the fritters until brown and crisp, then drain on paper towels. Sprinkle the fritters with powdered sugar before serving.

35 Saute of chatrou with tomatoes, sweet herbs and lime 2 kg small chatrou (octopus) 3 tablespoons sunflower oil 3 limes 1 spring thyme, finely chopped 1 spring flat-leaf parsley, finely chopped 2 spring onions, finely chopped 1 red onion, chopped 3 cloves garlic, chopped 4 large ripe tomatoes, chopped 1 tablespoon tomato puree 1 Scotch bonnet chile (chili) salt and black pepper Clean the chatrou; remove the ink sac and the suckers, and clean again. Squeeze the juice of 1 lime over the meat; chop finely and set aside. Heat the oil in a heavy-based saucepan and gently saute the chatrou pieces. Increase the heat to high for 2 to 3 minutes more, stirring constantly, then

36 add the thyme, parsley, scallions, onion, two-thirds of the garlic, the tomatoes, the tomato puree and the whole chile. Season to taste with salt and pepper and cover with water. Cover and cook over medium heat for 30 minutes. Reduce heat and add more water if necessary. Stew for 5 minutes more, until the sauce thickens. Remove from heat and add the juice of the remaining 2 limes and the remaining garlic. Pork Cheek Stew Browned with Caribbean SpiceS 1 kg pork cheek, cut into chunks 2 tablespoons sunflower oil 1 Teaspoon superfine (caster) sugar 2 tablespoons arome patrelle oder maple syrup 1 sprig flat-leaf parsley, chopped 2 onions, chopped 4 scallions (spring onions), chopped 2 shallots, chopped

37 1 clove garlic, chopped a grating fresh ginger 1 sprig thyme, leaves removed and chopped 2 cloves 1/2 tablespoon quatre epices* 2 bay leaves 1 small piece Scotch bonnet chile* (chili) 1 tablespoon chicken bouillon granules (powdered poultry stock or one chicken stock cube, crumbled) 1 teaspoon cornstarch (cornflour) *quatre epices: You can mix all these four spices with the same amount: white pepper, nutmeg, ginger, cinnamon. Marinade: 2 gloves garlic, chopped pinch ground cumin 2 tablespoon white-wine vinegar 1 tablespoon sunflower oil Place the pork in a bowl. Add the marinade ingredients then knead them into the meat with your hands. Marinate

38 in the refrigerator for about 8 hours. Heat the oil and sugar in a heavybased saucepan. When the sugar has caramelized, add the meat then the arome patrelle. Cook gently for 5 minutes until the pork is well browned on all sides. Mix in the parsley, onions, scallions, shallots and garlic. Add the ginger, thyme, cloves and quatre epices. Season to taste with salt and pepper. Continue to brown the meat over high heat for 10 minutes, stirring constantly and occasionally adding a few drops of water. At the end of the 10 minutes, add enough water to cover the meat. Add the bay leaves and the small piece of chile. Dissolve the bouillon in a little water and pour into the saucepan. Simmer over low heat for 40 minutes. If desired, thicken the sauce by mixir.g the corn-starch with 3 tablespoons of water and adding this mixture to the pan. Serve hot.

39 WOK fried Chilli Ananas 1 Ananas 1 Chili 3 Cilantro roots 3 tbsp Palmsugar 2 tbsp vegetal oil Peel and cut the Ananas in 1 cm thick slices. Hot oil in a Wok and add chilli and cilantro roots. Add the ananas and fried. Fried for another minute Caramelize with the palmsugar. Serve with Coconut Eiscream.