Serves 4-6

INGREDIENTS: Pork Belly

1 tsp. olive oil
1 med yellow onion
1 lrg. carrot
2 ribs celery
3 cloves garlic
2 cups dry white wine
1 cinnamon stick
1 whole star anise
5 cloves
1 tsp. whole peppercorns
1 tsp. fennel seeds
1 quart water
4lbs pork belly, seasoned

INGREDIENTS: Purée

2 medium carrots
½ an orange peel
1 cup orange juice
1 cup water
Salt

INGREDIENTS: Apple Balls

2 Granny Smith apples
2 oz. butter
¼ cup brown sugar
½ cinnamon stick
1 tsp. orange zest

METHOD Pork:

Preheat oven to 325º degrees. In a large saucepan sauté onion, carrots, celery in olive oil, add garlic and cook for 5 mins., add wine, cinnamon stick, star anise, peppercorns and cloves. Let wine evaporate, add water and bring to a boil. Set aside. Place pork belly in a roasting pan, pour over hot liquid, cover tightly with foil and place in oven for 2½-3 hours, until completely tender when pierced with a fork. Remove belly from braise liquids, cool and cut into cubes. Sear in hot skillet fat side down to caramelize.

METHOD Purée:

In a small pot add all ingredients and cook until very tender, strain
and blend into smooth purée.

Braised pork belly orange carrot puree apple balls

METHOD Apple Balls:

Using a melon baller, scoop out balls from apples. Caramelize the butter and sugar in a small saucepan. Add apple balls and cinnamon stick. Cook for 2 mins., add zest. Stir, remove from pan and plate. Serve with pork and carrot-orange purée

Chef Mitchell Husbands Braised pork belly

Serves 2

INGREDIENTS: Eggplant Caponata

½ cup white vinegar
¼ cup white sugar
3 tbsp. raisins
1 small onion, diced
½ a red, yellow and green sweet pepper, diced
1 stalk of celery, diced
2 cloves of garlic, chopped
2 tsp. capers
2 small local eggplants, diced
½ cup tomato sauce
Olive oil for frying

INGREDIENTS: Burgers

1½ lb. quality ground beef
1 medium onion, grated
4 cloves garlic, crushed
6 local season peppers, finely diced
2 tsp. Susie’s Calypso Hot Sauce
Dash of Angostura Aromatic Bitters
8 oz. fresh Mozzarella, cubed
4 cored slices of Antigua Black Pineapple, grilled
4 burger buns, lightly toasted
Chipotle BBQ sauce
Salt & pepper to taste

METHOD for Caponata

In a small saucepan over medium heat, add vinegar, sugar and raisins and allow to reduce by half. Heat a large sauté pan with olive oil over medium heat. Add onions, peppers, celery garlic and capers sauté until softened.Add eggplant and cook for 5 mins. Add tomato sauce and vinegar reduction then allow mixture to simmer for a further 5 minutes before removing from heat. Set aside to cool.

Method for Burgers

In a bowl combine all beef patty ingredients except mozzarella. Divide the mixture into 4 balls. Scoop out a tablespoon of meat from the centre of each burger ball and reserve. Fill the hole with small cubes of mozzarella. Replace the reserved meat over the cheese. Gently flatten balls into patties and refrigerate for at least 30 mins. Pre-heat grill to medium-high, baste burgers with chipotle bbq sauce while grilling to your required doneness. Place grilled patty on a toasted burger bun. Top with grilled pineapple and caponata. Serve with an extra dash of Susie’s Calypso Hot Sauce for that unique Antiguan flavour.

Juicy Susie’s Mozzarella Pineapple Burger Eggplant Caponata

Serves 4

INGREDIENTS: Bordelaise Sauce

22 tbsp olive oil
4 shallots, peeled and sliced
2 cloves garlic, smashed
½ lb beef scraps
1 bouquet garni (thyme, rosemary,parsley and bay leaves, tied with string)
½ bottle red wine
1 cup port wine
6 tbsp beef or veal demi-glaze
2 cups chicken stock
1 tbsp unsalted butter
Salt & pepper to taste

INGREDIENTS:Duo Beef

4 beef tenderloin medallions
2 boneless rib eye steaks
Kosher salt and; ground black pepper
4 tbsp butter (divided use)
1 tbsp oil

METHOD for Bordelaise Sauce:

Combine the olive oil, shallots, garlic,and beef scraps in a medium saucepan over medium-high heat, and cook until caramelized. Add the bouquet garni,wine and port; reduce the liquid to a syrupy consistency. Add the demi-glaze and stock, and simmer until reduced to about ¾ of the original volume. Remove from heat, strain through fine mesh sieve. Whisk in butter. Add salt and pepper to taste. Reserve.

METHOD for Rib Eye Steaks:

Bring steaks to room temperature. Coat lightly with oil and season with salt and pepper. Heat a cast-iron skillet in the oven at 500ºF. Remove the skillet and place on stove over a high heat. Add remaining butter once hot add steaks in the middle of the skillet. Cook for 1 minute without moving. Turn with tongs and cook another minute, then put the pan into the oven for 2 minutes. Flip the steak and cook for another 2 minutes. Remove steaks from skillet and cover loosely with foil to rest.

METHOD for Beef Tenderloins:

Season the tenderloins with salt and pepper. In a fry pan over medium high heat, melt half the butter. When the butter is hot, add the tenderloins,sear until golden underneath, about 2 minutes. Using a pair of tongs, turn and cook for 3 minutes for medium-rare, or until done to your liking.

ASSEMBLY

Slice rib-eye beef and divide between 4 warmed plates. Add a tenderloin medallion to each plate. Spoon over sauce and serve with seasonal steamed vegetables.

Serves 4

INGREDIENTS: Braised Oxtail

1 lb oxtail, fat trimmed
1 small onion, rough diced
6 sprigs fresh thyme
2 sprigs fresh rosemary
6 cloves of garlic, cut in half
6 seasoning peppers, cut in half
3 litres beef stock
2 cups red wine ½ cup dry sherry
4 tbsp tomato paste
2 tbsp heavy cream
2 tsp cold butter
Salt & pepper to taste

INGREDIENTS: Omelette

10 whole eggs
½ cup heavy cream ½ onion,
small diced 2 tsp butter
Salt & pepper to taste
2 tbsp crumbled goat cheese

METHOD for Braised Oxtail:

Preheat oven to 325ºF. Sear oxtail in a hot braising pot over medium heat, until brown on all sides. Set aside. To the same pot add onion, thyme and seasoning pepper, sauté over medium heat until translucent. Lower heat,add tomato paste and caramelize for 2 minutes. Deglaze pot with red wine and sherry. Cook until reduced by half. Pour in the stock and bring to boil over high heat. Reduce heat, add oxtail, rosemary, garlic and lightly season.Cover with a tight lid and place into the oven for 3 hours. Check oxtail tenderness. Remove from oven when tender and strip meat from the bone. Pour remaining liquid through a sieve into a small pot and reduce to a thick sauce, turn heat off, fold in cream, then butter and add stripped meat. Set aside.

METHOD for Omelette:

Break eggs into a small bowl, add the cream,onions, salt and pepper and whisk with a fork. Preheat an 8-inch non stick sauté pan over medium hot heat and swirl the butter into the pan. Pour in the egg mixture and swirl around the pan. Gently stir the egg mixture for a few seconds with a spatula then let the eggs set in the pan. Reduce the heat and continue cooking for about 1 minute. Flip the omelette, and remove it from the heat. Crumble the goat cheese over the centre of the omelette. Tri-fold the omelette and plate immediately. Top with braised oxtail.

Braised oxtail with goat cheese omelette