Tue | Aug 21, 2018

Hassane only wants Gold

Published:Thursday | May 31, 2018 | 12:00 AM

"I love to experiment in the kitchen. Creating new recipes is my passion and I love to see the smiles on people's face after they try something they have never tried before," said award winning chef, Hassane Gordon.

In light of their 55th anniversary, the Jamaica Cultural Development Commission, JCDC, is highlighting significant participants who have excelled within the competition and have even grown to become family over the last five decades. Hassane Gordon, who is from the parish of St Mary, is one of the most decorated chefs that has been entering the competition since 2006.

Her passion for cooking, thrives on the need for competition, as she hopes to build on her skills and boost creativity. She has won over 50 gold medals from the JCDC, excluding trophies and certificates for her noteworthy culinary skills.

Her earliest memory of cooking, dates as far back as age three.

"When I was small, I was always playing dolly house and 'dutty pot'. One day my mother gave me a piece of chicken leg and I proceeded to play the game which involved a lot of dirt. By the time my mother finished cooking, I was ready for dinner and proceeded to go to the kitchen. My mother asked where the meat was that she gave me to cook. I did not know she gave me the meat to cook, I thought she gave me to play dutty pot. That day, I did not get any meat in my plate, because my meat was in the dutty pot," laughed Gordon, as she recounted the fond memory.

By age 10, she found herself developing her sense of smell and taste, to find the most sensation flavours in the strangest places. She praises JCDC for giving her a creative outlet, and allowing her to grow as a chef without fine art training.

"I wanted to do food and nutrition in school at Spanish Town secondary. They told me I could not choose that subject because my grades were not up to standard. I was disappointed," she explained. Through the JCDC workshops, she was able to learn how to write recipes and present her work. My aim is to one day open a restaurant, but in the meantime I will continue entering competitions and helping the kitchens within the schools in St Mary.

Here are a few of her award winning recipes.

 

Assciny Red Peas Fruit Cake

 

2 cups cooked red peas soaked in wine with fruits.

250g/80oz Butter

250g/ 80oz Dark Sugar

4 eggs

250 raisins

250 currants

2 cups wine

250g/ 80oz flour

1/2 tsp baking powder

1 tsp lime juice

2 tsp cinnamon

2 tsp mix spice

3 tsp browning

 

Method

 

Cream butter and sugar until light and fluffy. Add beaten eggs one at a time, beating well chopped peas mixture in food processor, add a little flour with the last egg until the mixture shows any sign of curdling. Put all dry ingredients together for flour mixture. Fold flour mixture into the creamed mixture alternating with wine, peas and fruits. Stir in browning. Scrape mixture into a greased lined baking pan, bake until a skewer inserted comes out clean. Allow to cool, serve with bull or brandy sauce.

 

Assciny hard time banana fry rice

 

2 1/2 cups grated green banana.

3 cups cooked rice

1 tbs vegetable oil

1 medium onion finely chopped

1 medium sweet pepper

2 clove garlic

2 tbs all purpose seasoning

1/2 cup soya sauce

1 pack cock soup

1/3 chicken breast seasoned and diced

1/3 cup mix vegetable.

 

Method

 

In pot, heat vegetable oil, add chopped seasoning and soya sauce. Grated banana. Add mix vegetable chicken breast and mix together. Add rice and combine above seasoning. Stir until rice is completely dark. Sib cock soup over and stir, leave to simmer for 10 minutes. Place garnish and serve.

 

Assciny Yellow Corn Rice

 

2 cup water

2 lbs long grain white rice

1 pack cock soup

2 packs coconut milk powder

1 tbs vegetable oil

1 medium onion (finely chopped)

1 medium sweet pepper (finely chopped)

2 tps garlic

1 1/2 tsp egg powder

1 green pepper

2 tbsp all purpose seasoning

1 tin sweet corn

1 tsp salt

1 stalk escallion (beaten)

1 spring of thyme

 

Method

 

1) Heat oil and egg powder. Allow to burn for 1 minute.

2) Add onion, sweet pepper and garlic to the oil and egg powder, stirring it continuously until you smell the aroma coming up.

3) Add corn, coconut powder, all purpose seasoning, cock soup mix, rice and water.

4) Add green pepper, escallion and thyme and steam rice until rice is cooked.

5) Serve hot with your favorite meat or vegetable.

 

Assciny Red Peas Fruit Cake

 

2 cups cooked red peas soaked in wine with fruits.

250g/80oz butter

250g/ 80oz dark sugar

4 eggs

250 raisins

250 currants

2 cups wine

250g/ 80oz flour

1/2 tsp baking powder

1 tsp lime juice

2 tsp cinnamon

2 tsp mix spice

3 tsp browning

 

Method

 

Cream butter and sugar until light and fluffy. Add beaten eggs one at a time, beating well chopped peas mixture in food processor. Add a little flour with the last egg until the mixture shows any sign of curdling. Put all dry ingredients together for flour mixture. Fold flour mixture into the creamed mixture alternating with wine, the peas and fruits, stir in browning. Scrape mixture into a greased lined baking pan, bake until a skewer inserted come out clean. Allow to cool, serve with bull or brandy sauce.