the Jampro Kingston head office for the global press launch of the Clarence Benjamin group’s range of sauces and marinades. It was an event that shed light on Jampro’s aggressive thrust, supported by the British High Commission, to encourage local companies to export.
The Clarence Benjamin Group, headed by Craslyn Benjamin, granddaughter of Clarence, is all set to launch their products in the United Kingdom next month. “Our goal is international market penetration and as such Jampro United Kingdom has partnered with us to host a world premier launch of our brands at the Jamaican High Commission in the UK come May 2023,” shared Benjamin.
“The group is on a thrust to grow its brand through exports, not just for its sauces and spices, but has repositioned its business model to reach market through a direct-to-consumer approach selling Jamaican experiences through food cultural expansion. Clarence Benjamin Group has found a new home in London, UK! Tightly tucked in its suitcase are its new flavour-packed lines of business, Clarence Dutchie, Benlar Fusion and Benlar Foods… Home is also where the heart is so it was important that CBG launched its brand on home soil,” she concluded.
Both British High Commissioner to Jamaica Judith Slater and Aubyn Hill, minister, industry and commerce, underscored the benefits to be gained from the export market, the importance of following the rules and regulations of the respective markets and, of course, taking advantage of agencies like Jampro and the investment arm of the respective high commissions.
Recipe Corner… Recipe Corner… Recipe Corner… Recipe Corner… Recipe Corner
“Good food is at the heart of our culture, and we believe in the indulgence of good food… we are also big on flavour… and so every meal is selectively prepared with herbs, seasonings and spices authentically sourced from Jamaica.” Craslyn Benjamin
Thursday Food encourages readers to try the products and share the feedback.
Meal Innovation Recipe
Curried Goat (Infused w/Benlar Spicy Curried Powder and Benlar Curry Paste) served in pressed green plantain cups
Preparation time: 30 mins
Cooking time: 1hr 30 mins
Serves 6
Ingredients:
3 lbs local goat meat
2 tbsps white vinegar
2 tbsps Benlar Spicy Curry Powder
1 tbsp Benlar Curry Paste
1 medium onion, chopped
2 stalks escallion, chopped
4 cloves garlic, chopped
2 tsp ginger, chopped
4 stalks thyme, chopped
2 whole Scotch bonnet pepper
1 tsp black pepper
1 tsp salt
1/4 cup vegetable oil
1 large Irish potato, diced
1 medium carrot, sliced
6 whole pimento berries, crushed
2 green plantains
Large lime squeezer
Curried Goat
Method
Trim meat, cut into bite-size pieces and wash in a mixture of water and vinegar.
Add 1 tablespoon Benlar Spicy Curry Powder, 1 tablespoon Benlar Curry Paste, chopped onion, escallion, garlic, ginger, thyme, Scotch bonnet pepper, black pepper, and salt; rub the seasonings into the meat, cover and put to marinate
Heat vegetable oil in a heavy-bottom skillet over medium heat and add the remaining one tablespoon curry powder. Add the marinated meat and allow to sear. Turn the meat and add 3 cups water. Cover and allow to simmer for about 1 hour 20 minutes or until the meat is tender.
Add the diced potato, Scotch bonnet pepper, and cook for 5 minutes. Fold in the sliced carrot and pimento berries and cook for 5 minutes.
After the goat is cooked, place the pieces of meat into a container to drain and cool. When the pieces have cooled remove the meat from the bones with a fork. Then place the de-boned goat meat into the curry goat sauce and reheat for 2 mins.
Wash and peel the skin off the green plantains. Cut the plantains into 2-inch length pieces and place into a bowl of water to prevent discolouration prior to frying.
Heat vegetable oil in a heavy-bottom skillet over medium heat and add the plantains after the oil is hot. After becoming golden brown, remove the fried plantains and place into the lime squeezer and press the pieces firmly until they take the shape of mini bowls/cups.
Serve the curry goat by placing the meat into the pressed plantain cups.
Passion Peppered Chicken Skewers (infused w/Benlar Sweet Passion Pepper Sauce)
Preparation time: 20min
Cooking time: 15 mins
Serves 6
Ingredients
2lbs chicken breast, de-boned
2 tbsps white vinegar
5 ounces Benlar Sweet Passion Pepper Sauce
1 pinch onion powder
1 tsp complete all-purpose seasoning
1 pinch garlic powder
½ tsp paprika
½ tsp crushed red pepper flakes
3 cups counter flour
1 tsp black pepper
1 tsp salt
1 tbsp Benlar Scotch bonnet pepper sauce
1 cup vegetable oil
12 (5″) wooden skewers
Method
Wash chicken breast fillets in a mixture of water and vinegar, cut into ½” thick strips and place into a bowl.
Add the paprika, complete seasoning, onion powder, garlic powder, crushed red pepper flakes to the chicken strips, rub the seasonings into the meat, cover and put to marinate.
In a separate bowl, place the flour, salt, black pepper, 1 cup water and mix until you have a lightly thick batter.
Pierce the end of each chicken strip with a skewer and continue to bend while piercing the chicken strip until the skewer tip is protruding at the top of the strip. Dip the chicken skewers into the batter to coat.
Add vegetable oil in a heavy-bottom skillet over medium heat, after oil becomes hot add the coated skewers and deep-fry until crispy golden brown.
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In a separate bowl pour the Benlar’s Sweet Passion Pepper Sauce and add the Benlar Scotch bonnet pepper sauce (if you desire extra spiciness). Dip the fried chicken skewers in the sauce to infuse the Benlar’s Sweet Passion Pepper Sauce
Serve with the curry goat by placing the sauced chicken skewers on the plate.
Hors D’oeuvres Recipe
Honey Ginger Meatballs (Infused w/Benlar Honey Ginger Pepper Sauce)
Preparation time: 15 mins
Cooking time: 25 mins
Serves 6
Ingredients
1 tbsp vegetable oil
scallions finely chopped
1 tsp sesame seeds
Meatballs
2 lbs ground beef, minced
1 egg beaten
2 green onions, finely chopped
3 cloves garlic, crushed and minced
2 tbsp ginger, grated
2 tsp sesame seeds
Salt and pepper to taste
Sauce
½ cup soy sauce
2 tsp sesame oil
½ cup honey
3 oz Benlar Honey Ginger Pepper Sauce
2 tbsp rice wine vinegar
Method
Rinse the ground beef with a little vinegar (do not rinse with water).
Preheat oven to 425°F/220°C.
In a large bowl, mix the ground beef, egg, onion, sesame seeds, garlic, ginger, salt, and pepper. Combine thoroughly.
Roll the mix into large balls, each about the same size as a golf ball.
Pour the cooking oil into a deep-sided roasting tray. Place the balls in the tray, making sure to leave space between each one so that they are not touching.
Put the tray in the preheated oven and cook for 5 minutes.
While the meatballs are cooking, make the sauce. In a small bowl, combine the soy sauce, sesame oil, rice wine vinegar, Benlar’s Honey Ginger Sauce, and honey
Take the meatball tray out of the oven. Pour the sauce mix over the meatballs, coating them as evenly and thick as possible.
Put the tray back in the oven and cook for a further 15-20 minutes, until cooked thoroughly on the inside.
Remove from the oven and allow to cool for 5 minutes.
Serve the meatballs on toothpicks, garnished with chopped scallions and sesame seeds.
Jerked Chicken Bites (infused w/Benlar Hot Jerk Paste)
Preparation time: 25 mins
Cooking time: 60 mins
Serves 6
Ingredients
1 medium onion, coarsely chopped
3 medium scallions, chopped
2 Scotch bonnet peppers, chopped
3 garlic cloves, chopped
2 tbsp Benlar Hot Jerk Paste
1 tbsp pimento seeds, coarsely ground
1 tbsp coarsely ground pepper
1 tsp dried thyme, crumbled
1 tsp salt
1/2 cup soy sauce
1 tbsp vegetable oil
Two 3 1/2- to 4-pound chickens, quartered
Method
Wash chicken breast in a mixture of water and vinegar.
In a food processor, combine the onion, scallions, chillis, garlic, pimento seed, pepper, thyme and salt, process to a coarse paste. With the machine on, add the soy sauce and oil in a steady stream. Pour the marinade into a large, shallow dish, add the chicken then add the Benlar Hot Jerk Paste and turn to coat. Cover and refrigerate overnight. Bring the chicken to room temperature before proceeding.
Light a grill. Grill the chicken over a medium-hot fire, turning occasionally, until well-browned and cooked through, 35 to 40 minutes. (Cover the grill for a smokier flavour.)
Transfer the chicken to a cutting board, chop and serve.
Recipes courtesy of Durren Mclean, executive chef, Surf & Turf Catering
Customers may at this time purchase Benlar products at https://shopbenlar.com/. As of May month end, United Kingdom (UK) customers may order from UK restaurants Clarence Dutchie and Benlar Fusion on Deliveroo, Uber Eats and HungryPanda.
For more information on the Clarence Benjamin Group and their restaurants, you may visit the websites and social media pages below:
•Clarence Benjamin Group – https://www.clarencebenjamin.com/
•Clarence Dutchie (@clarencedutchie) – https://clarencedutchie.com/
•Benlar Fusion (@benlarfusion) – https://www.benlarfusion.com/
Photos: Joseph Wellington & Clarence Benjamin Group
Jampro President Shullette Cox (left) and Senator Aubyn Hill, minister of industry, investment and commerce, pay keen attention to Craslyn Benjamin, group CEO, Clarence Benjamin Group. (Photos: Joseph Wellington & Clarence Benjamin Group) (Photo: Joseph Wellington)
Honey Ginger Meatballs infused with Benlar Honey Ginger Pepper Sauce alongside vegetable stamp & go and crispy veggie spring roll (Photo: Clarence Benjamin Group)
Honey Ginger Meatballs infused with Benlar Honey Ginger Pepper Sauce; crispy veggie spring rolls drizzled with Benlar Sweet Pineapple Sauce and Mini Shrimp Quesadillas infused with Benlar’s Chilled Jerk Paste (Photo: Clarence Benjamin Group)
The Clarence Benjamin Group launch menu (Photo: Clarence Benjamin Group)
The Clarence Benjamin Group launch menu(Photo: Clarence Benjamin Group)
Curried goat infused with Benlar Spicy Curried Powder and Benlar Curry Paste and served in pressed green plantain cups. (Photo: Joseph Wellington)
Jerked chicken bites infused with Benlar Honey Ginger Pepper Sauce; mini shrimp quesadillas infused with Benlar Chilled Jerk Paste; crispy veggie spring rolls drizzled with Benlar Sweet Pineapple Sauce, and codfish-infused stamp & go topped with Benlar Caribbean Red/Scotch Bonnet Pepper Aioli (Photo: Joseph Wellington & Clarence Benjamin Group)
Source : Jamaica Observer
