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Catherine's Kitchen

Catherine Manning

Remember when?

IS IT POSSIBLE to think about food again so soon after Christmas and New Year? Not that I did much eating, but certainly I was on my feet behind the stove for a good part of it. I never cook and eat (I pick!) so after hours in the kitchen, I'm fed up with the sight of food and as for the taste, well my taste buds have gone to bed a long time ago, so of course my confidence goes to bed as well, along with my feet, leaving only me! Lucky I like cooking! This is when I miss the 'smokes' to keep me company, 8.30pm. May 25th 2000 will be a year (Now, 20lbs. later, it's diet time!)

This Xmas was kind of confused, as apart from our family Xmas party which we take turns to have between the six of us and 1999 was my turn, I also had to contend with a Senior Citizens party for 300 and also a Millennium party, apart from the small stuff. I was tempted at times to run for a Xanax, however a few deep breaths and some 'sharp' words were definitely the answer. Things went well for which I was very grateful.

The best was our Sunrise breakfast on January 1st. Barbados was the second in the world to get the sunrise, never mind it was overcast! We overslept till 5.30am and the others got here soon after, coffee and everything was brewing, it was chilly, at least 75F but it was the wind chill factor which carried it down lower. Don't laugh that's chilly here as it's almost 10 degrees lower than midday, so it's quite a drop and we don't have heating! Also sitting here on a cliff open to the ravages of wind, sun and Sahara dust with nothing between me and Africa, the sunrise can be and usually is spectacular. However on January 1st 2000, it was overcast, but turned out to be a lovely day, I took off my jacket at 6.45am in the kitchen.

Our Scrambled Eggs & Smoked Salmon, Fresh Bread with my Barbados Cherry Jam, Coffee, Tea, fresh orange juice soon had us warmed up. On top of that my brother-in-law who is from Guyana did his Garlic Pork. This is one of my favourite things. It's a bit time consuming, but if you like pork and you like garlic, well, say no more. This is served sprinkled with Worcester Sauce and fresh oranges are squeezed on it as well and it's accompanied by Baked Ham and fresh hot crispy buns, which we used to call 'penny loaves' but they cost 25 cents now, so we call them 'salt bread' instead! Oh yes, mustn't forget the Pickled Onions. You don't dare breathe for the rest of the day!

Garlic Pork is actually a Portuguese dish and is traditionally served on Boxing Day morning along with Pink Gins for breakfast, but it did very well on New Years morning as well.

Since we lived on a plantation and had the largest house of a very large family, it became the custom that we had the Christmas party. It was nothing to have 75/80 people for Xmas lunch and the food was spectacular. Roast beef, Pork, Ham, Turkey, Fish, Candied Sweet potato, Yam Pie, Black Eye Peas & Rice and on and on and then dessert. One of our favourites was and still is, Roast Pork.

STUFFED ROAST PORK

• Pork: 1 leg de-boned
• Garlic: 2 cloves minced
• Light Soy Sauce: 1TBS.
• Worcester Sauce: 1TBS.
• Barbados Rum: 2 oz.

Season pork inside and out with marinade and let sit for 2 hours or overnight in fridge.

STUFFING

• Cooked Spinach leaves: 2 cups, squeezed until pulpy
• Breadcrumbs: 1 cup
• Wine vinegar: 1 TBS.
• Sugar: 1 TBS.
• Salt & Black Pepper to taste
• Minced herbs: Thyme, Celery, Chive

Mix stuffing ingredients and fill cavity of pork leg. If the pork has skin, score it and rub with vinegar & salt for crackling. Place on rack in roasting pan, pour in water. Have oven heated to HIGH and roast for the first 25 minutes to get the crackling started, turn down to 325F and roast at 25 minutes per pound till done.

Crackling Tip

If the crackling has not come out as crispy as it should, heat a little oil in a saucepan and throw in the crackling, it's quick so be careful not to burn it.

Chose your favourite wine and Bon Appetit.