Chef Nicholas was born and raised in the capital of Jamaica, Kingston. He started his studies at the famous Culinary Institute of America, in New York. Soon after he became the personal chef to the American Ambassador in Kingston.
His passion for food and love of his colourful and lively country lead him to Dubai where he took the helm of Head Chef of Ting Irie in 2016. Other than
his love for Reggae music, he brought along with him his knowledge of the Caribbean flavours, rich culture and
vibrancy of his people.
Nicholas believes the secret of good food lies in always using the best produce and quality ingredients. He aims to educate the guests of Ting Irie by introducing them to products not so well known in the region like oxtail which is not a very popular cut of meat and ackee, the national fruit of Jamaica.
Nick is passionate, a people’s person, steadfast, focused and very charismatic. He represents Jamaica through and through! He strives to be as authentic as possible by merging different cuisines and cooking techniques to best represent both the region here and back in the Caribbean.
Wah Gwaan to Jamaica Mon’!
Oxtail Cocobread Sandwiches
Prep time: 20 mins
Cook time: 3 hrs
For the filling:
15ml corn oil
1 medium carrot, chopped
2 cloves of garlic, diced
1 medium scallion, chopped
1 tsp brown sugar
15ml soy sauce
For the pastry:
1 tsp gm salt
For the coleslaw:
250g white cabbage, sliced
100g red cabbage, sliced
2 tbsp mayo
1 tsp sugar
1 medium carrot, grated
Combine all ingredients for the coleslaw and set aside.
For the oxtail filling, add corn oil, carrot, garlic and scallion to a stock pot to sweat for 7 minutes Add oxtail, ketchup, brown sugar, soya sauce and water.
Cover and slow cook for two hours. Alternatively transfer to a slow cooker and leave on low for 6 hours or high for 3 hours.
For the cocobread, mix together yeast and sugar in the water then stir in milk and salt. Add flour slowly while mixing together, until the dough can be turned out of the bowl. Knead the dough for 10 minutes. Leave to rise for 1 hour in a warm place, in an oiled mixing bowl.
Divide into 12 portions, roll each to about 6 inches wide. Brush with melted butter and fold in half, brush and fold again. Set on a baking sheet and leave until the dough rises to double its size.
Preheat the oven to 210 degree celsius, and place a pan of hot water on the lowest shelf, bake the cocobread on the top rack for around 12-15 mins or until golden brown.
To serve, cut cocobread in half, add a tablespoon of coleslaw and oxtail.