‘High Flame’ : Jamaican food meets Jamaican Cannabis
Jamaica is known for many things in our native culture that make the wider world a better place to experience. Two of these most prominent and celebrated elements are our food and our natively grown cannabis. 'High Flame' is a long term project in which LiveHigh seeks to explore and export the lovechild of these two (2) prominent aspects of our culture, in the form of a cannabis cookbook.
As a precursor to this book, we present this short 2-part documentary that expounds on the relationship between these two giants of cultural symbolism. In collaboration with chefs Sherie Hartley and Brittany Blackwood who have curated all recipes in the cookbook, we explore some lifestyle benefits of cannabis based on the experience of these two excellent culinary artists, who have spent time honing and evolving their craft through the creative infusion of some good old high-grade Ganja.
The 'High Flame' Cookbook is set for release in 2022.
Directed by LiveHigh and ALT Multimedia
Shot and Edited by ALT Multimedia
Produced by LiveHigh, ALT Multimedia and The New Coup
Sherie’s Recipes:
• Roast Fish
• Mac and Cheese
4 servings
Prep time: 30 mins
Cook time: 30 mins
Ingredients
1 medium pack Elbow Pasta
1 cup heavy Cream
1 lb Mexican Shredded mixed cheese
8 cloves Garlic, minced
4 oz Onion small diced
1 tsp Scotch Bonnet Pepper
1 tbsp Thyme, minced
2 oz Tomato, small diced
2 oz Sweet Pepper, small diced
1/8 tsp Keef
3g of indeca ice strain
2 cup canna water
2 tbsp cannabutter
2 tbsp canna oil
Salt and pepper TT
Method
1. In a stock pot, bring canna water to a boil with 3g fresh indica buds.
2. Add 1/2 tbsp canna oil to boiling water with salt then add pasta to cook for 12 mins or until al dente.
3. Dice and mince, respectively, fresh seasonings and herbs.
4. Remove and strain al dente pasta.
5. Heat remaining canna oil in a large saute pan and saute seasonings and herbs in order as listed in ingredients for 1 min each.
6. Add cannabutter, heavy cream and cheese to sauteed mix and combine until liquid thickens.
7. Fold in keef and pasta until evenly distributed with the sauce.
8. Add salt and pepper to taste.
9. Add cheese to the top and place in a toaster oven until cheese has melted and formed a golden crust on top.
Roast Fish
2 servings
Prep time: 20 mins
Cook time: 20 mins
Ingredients
2 slices Basa Fillet
1 tbsp Thyme
4 oz Onions
4 cloves Garlic
Sweet pepper
1 tsp keef
2 tbsp Cannabutter
Salt and Pepper TT
Lemon Slices
Method
1. Season fillets with salt and pepper.
2. In each foil square, smear 1/2 tbsp cannabutter on the base then layer with garlic, onions, fish, then thyme, cannabutter and keef on the top of the fish.
3. Fold each side of the square foil until the fish is completely sealed.
4. Place in the shallow water bath of a tin sheet and leave to cook for 15-20 mins at 400F or until fully cooked.
5. Serve fillets with lemon slices.
Cesar Buelto of ALT Multimedia, capturing Sherie as she prepares her final dishes.
Alex Chin, Content Producer for LiveHigh
Bree’s Recipes:
• Herb Crusted Pork Shoulder w/ Roasted Root vegetables
• Ackee and Pumpkin Puree
Serves 2
Prep Time- 2 hours or Overnight
Overall Cook Time: 90 minutes
Infused Coconut Oil
Place 2 grams of your herb of choice ( chosen was a sativa dominant strain w/ berry and earth notes) and heat in the oven for 10 minutes.
Grind it and then place in 3 cups of Pure Coconut Oil. Let steep on low flame for 15 minutes. Strain with cheesecloth and have it remain in a dark cool place for 2 days before using.
For a more robust infusion, we recommend 1.5 more grams of Herb to 6 cups of Coconut Oil. We also recommend responsible use, THC and CBD Levels are concentrated thus resulting in a stronger unpredictable high. Use sparingly and test your limits before indulging fully into edibles/infused products.
Herb crusted Pork Shoulder
Prep Time: 2-12 hours
Cook Time: 60 minutes
Dry Rub
1 tbsp Salt & Black Pepper
1 tbsp Pimento Seeds (Crushed)
1 tbsp Smoke Paprika
1.5 tbsp Cumin
½ tbsp Clove
1 Tbsp Ground Cannabis
½ tsp Bay Leaves (Powder)
Prep:
500g (1.1 lb) Pork Shoulder
1 tbsp Canna Coconut Oil
3 springs of thyme
2 cloves garlic
Rub the pork shoulder with the coconut oil to help the dry rub to adhere to it.
Allow to marinate for 2 hours or overnight.
Heat 1 tbsp of the coconut oil in a medium sized frying pan (non stick preferably).
Sear each side for 3 minutes. Place pork in a small roasting pan, add thyme and garlic w/ 2-3 cups of water.( ensure liquid covers ¾ of pork). Place in the oven for 40 minutes at 200 F.
Remove pork at the 35 minute mark and allow to rest before serving. Place roasting pan juices in sauce pan and thicken with cornstarch.
Roasted Root Vegetables
½ lb/ 4oz Turnips
½ lb / 4oz Carrots
2 large onions
1 garlic clove
2 sprigs of thyme
2 tbsp of Cannaoil
2 tbsp of butter/ margarine
Salt and Pepper to Taste
Method
Clean root vegetables, cut onions into quarters, cut the root vegetables into bite size pieces.
Salt and pepper vegetables and rub with oil and butter.
Place in the oven with pork, remove when tender and slightly charred. (20-30 minutes)
Pumpkin Puree
¾ lb/ 6oz Pumpkin
1 small onion (minced)
2 sprigs of thyme
2 cloves garlic
2 cups coconut milk
Method:
Heat 1 tbsp of cannaoil with onion, thyme and garlic. Add pumpkin, saute on medium low heat for 5 minutes. Add coconut milk and simmer until pumpkin is cooked.
Blend until smooth (add liquid (water or oil) if necessary). Pass puree through a sieve and serve.
Ackee Puree
½ dozen ackee (blanched)
1 small onion (minced)
2 sprigs of thyme
2 cloves garlic
1 tbsp scotch bonnet
Method:
Heat 1 tbsp of cannaoil with onion, thyme, scotch bonnet and garlic. Add ackee saute on medium low heat for 5 minutes. Add coconut milk and simmer until ackee is cooked.
Blend until smooth (add liquid (water or oil) if necessary). Pass puree through a sieve and serve.
To Serve:
Cut Pork into 6-8 serving pieces.
Place a smear of each puree on each side of the plate, add pork pieces in the middle and place roasted vegetables where you would like. Have fun with it!
