Cooking in the Stonewall Kitchen


Cooking in the Stonewall Kitchen

Butcher Block Gourmet Store

Thursday, November 21, 2019

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Since 1991, Stonewall Kitchen has been a purveyor of fine sauces, condiments, mustards, jams and jellies. The brand's product lines utilise innovative recipes and flavour combinations that have made them highly sought-after and sold in 6,000 stores across the world. When we first discovered Stonewall Kitchen's tasty condiments, we immediately had to share them with you, our extended family members. Butcher Block is proud of being the exclusive distributor of Stonewall Kitchen products in Jamaica, and today we are a sharing a few of our favourite Stonewall Kitchen recipes.

Root Vegetable Salmon Latkes


2 cups russet potatoes, coarsely grated

1 cups sweet potatoes, coarsely grated

1 cups carrots, coarsely grated

cup onion, finely chopped

1 teaspoon salt

teaspoon baking powder

cup flour

2 eggs, beaten

cup vegetable or peanut oil

cup Stonewall Kitchen Roasted Garlic Aioli

cup Stonewall Kitchen Horseradish Aioli

4 ounces smoked salmon

Capers, chopped red onion, micro-greens, for garnish


Place grated potatoes into cold water and soak 1-2 minutes. Drain well in a colander. Place potatoes, carrots and onion on a kitchen towel and roll it up. Squeeze to remove as much water as possible. Place vegetables in a medium-size bowl.

Add the salt, baking powder and flour to vegetables and mix. Add eggs and gently mix until combined.

Heat oil in a 12-inch heavy-bottom skillet over medium-high heat until hot. Form latke mixture into 2-inch diameter patties that are about 1/4-inch thick. Fry in hot oil until golden brown, flip and fry until golden-brown on the second side. Do not overcrowd the pan. Remove from pan and place on paper towels to absorb oil.

Top each latke with aioli, a piece of salmon and garnish with capers, red onion or microgreens. Serve warm or room temperature.

Appetiser Meatballs


cup fine, dry breadcrumbs

cup milk

1 large egg

cup grated Parmesan cheese

cup finely chopped fresh parsley leaves

2 teaspoons kosher salt

Freshly ground black pepper

1 lb ground beef

cup finely chopped onion (or grated on the large holes of a coarse grater)

1 clove garlic, minced

1 jar Stonewall Kitchen Red Pepper Jelly


Combine the milk and breadcrumbs. Place the breadcrumbs in a small bowl, pour in the milk, and stir to combine. Set aside while preparing the rest of the meatball mixture. The breadcrumbs will absorb the milk and become soggy.

Whisk the egg, salt, pepper, parmesan, and parsley. Whisk the egg in a large bowl until broken up. Add the parmesan, parsley, salt, and a generous quantity of black pepper, and whisk to combine.

Add the ground meat. Add the meat to the egg mixture. Use your hands to mix the egg mixture into the ground meat thoroughly. Add the onions, garlic, and soaked breadcrumbs.

Mix them thoroughly into the meat with your fingers. Try not to overwork the meat; pinch the meat between your fingers rather than kneading it.

Form the meat into meatballs. Have a rimmed baking sheet ready. Pinch off a piece of the meat mixture and gently roll between your hands to form 1-inch meatballs (about two tablespoons each). Continue shaping until all the meat is used, placing the meatballs on the baking sheet so that they are not touching.

Roast or broil the meatballs in the oven. Broil the meatballs 20 to 25 minutes, or roast at 400F for 25 to 30 minutes. (Watch closely if making meatballs made with lean meat.) The meatballs are done when cooked through, the outsides are browned, and they register 165F in the middle on an instant-read thermometer.

Hot toss in Stonewall Kitchen pepper jelly. Serve immediately.

Downeast Shrimp Salad



cup mayonnaise

cup Stonewall Kitchen Country Ketchup

3 tablespoons Stonewall Kitchen Farmhouse Green Relish

1 tablespoon freshly squeezed lemon juice

Salt and pepper


1 lb cooked shrimp

cup English seedless cucumber, 1/4-inch slices, then quartered

cup grape tomatoes, cut in half

6-8 cups spring mix greens


For the dressing, in a medium-size mixing bowl, whisk mayonnaise, country ketchup, Farmhouse Green Relish, lemon juice, and salt and pepper to taste until smooth.

For the salad, combine the shrimp, cucumber and tomatoes in a large mixing bowl. Add dressing to taste and toss.

Serve shrimp over greens and garnish with lemon wedges and toasted baguette.

Photos: Stonewall Kitchen

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