PREPARATION TIME: 15mins.
COOKING TIME: 20mins.
SERVES: 4

Oven temperature: 350ºF (180ºC)

INGREDIENTS: Pie Crust

12 oz (340 g) flour
3 oz (85 g) butter
3 oz (85 g) shortening Pinch of salt Iced water

INGREDIENTS: Pie Filling

5 cups (2 1 ⁄2 lb) mixed fresh mango and pineapple, cubed
½ cup (100 g) granulated sugar
1 tsp ground cinnamon
1⁄3 cup (80 ml) pineapple juice
6 tbsp cornstarch

INGREDIENTS: Topping

10 oz (285 g) flour
8 oz (225 g) butter
6 oz (170 g) sugar

METHOD: Pie Crust

Combine the flour, butter, shortening and salt in a bowl and rub the fat into the flour with your fingertips. Gradually add iced water while stirring to make soft dough. Roll out the dough on a lightly floured surface and place in a 9 inch pie pan. Trim the edges of the dough around the pan. Refrigerate the pie shell until needed.

METHOD: Filling

Put the chopped mango and pineapple in a saucepan with the sugar, cinnamon and pineapple juice. Bring to a boil and simmer to lightly poach the fruit. Add the cornstarch and boil 1 minute more. Set aside to cool completely.

Method for Topping

Combine all the topping ingredients together in a bowl, and mix with your hands until the mixture resembles coarse breadcrumbs.

To Serve

Remove the pie shell from the refrigerator and pour the cooled mango pineapple filling into the shell. Sprinkle the topping onto the filling and sprinkle a little extra sugar on the topping. Bake in the preheated oven for approximately 30 minutes, until the topping is golden.

PREPARATION TIME: 15mins.
COOKING TIME: 20mins.
Yield: 12 Crepes

INGREDIENTS: Batter

2 eggs
1 ¼ cups (300 ml) milk
1 ½ tbsp melted butter
¾ cup (105 g) all purpose flour
1 tsp baking powder
1 tsp raw brown sugar
Pinch of salt
3 tsp finely grated dry coconut
Zest of 2 limes

INGREDIENTS: Filling

2 cups (1 lb) ripe mango cut into cubes
1 cup (1⁄2 lb) jelly coconut
Freshly grated nutmeg and cinnamon to taste

INGREDIENTS: Sauce

1⁄2 cup (¼ lb) firm mango, diced
1 tsp sugar
1 ¼ cups (300 ml) water
1 ½ oz (45 ml) English Harbour 5 Yr. Rum
2 tsp butter, softened

METHOD: Batter

Beat together the eggs, milk and butter. In a separate bowl sift the flour and baking powder and add sugar and salt. Combine the wet ingredients with the dry ingredients (minus the coconut, and lime). The batter should be smooth and free of lumps. Add the grated coconut and lime zest, and refrigerate for at least 30 minutes to give the ingredients time to bind. Preheat a lightly buttered cast iron pan. Measure the batter. Pour 1 ½ of the batter into the hot pan and tilt the pan until a thin layer of the batter coats the entire pan. Keep the heat low and wait until the edges are brown before you flip it. Brown the second side. Crepes can be kept warm in the oven until you are ready to complete the dish.

METHOD: Filling

Gently combine all the mango cubes, jelly coconut and spices in a bowl.

METHOD: Sauce

Add the diced mango, sugar and water to a saucepan and bring to a light boil for about 2 minutes. Add the rum and pour the mixture into a blender. Purée until smooth. Pass through a fine strainer and return it to the pan. Warm the mixture on low heat and swirl in the butter.

To Serve

Lay a crepe flat on a work surface and place a portion of filling on the crepe. Roll up the crepe and place on a serving plate. Pour some rum butter sauce over the filled crepe and serve.

PREPARATION TIME: 15mins.
COOKING TIME: 20mins. SERVES: 4

INGREDIENTS: Slaw

1 full, firm Edward mango, peeled and cut into 1 inch strips
1 half ripe Irwin mango, peeled and cut into 1 inch strips
1 ripe Julie mango, peeled and cut into 1 inch strips
1 half ripe Antiguan Black Pineapple, peeled, cored
and cut into 1 inch strips
6 strawberries, cut into thin strips
1 lemon, juiced
4 – 8 mint leaves

INGREDIENTS: Lemon Sorbet

6 lemons, juiced
4 oz (120 ml) sugar syrup
1 cup (240 ml) water

Garnish

shredded coconut, toasted

METHOD: Slaw

Combine all ingredients for the slaw and refrigerate for 10 minutes.

METHOD: Lemon Sorbet

Combine all sorbet ingredients and freeze in an ice cream machine until done.

To Serve

Place some slaw in a cocktail glass. Add a scoop of sorbet and top with more slaw. Garnish with toasted shredded coconut.

PREPARATION TIME: 15mins.
COOKING TIME: 45mins. SERVES: 4

INGREDIENTS: Mango Carob Sauce

1 tbsp butter
1⁄2 cup (75 g) chicken trimmings
1 onion, chopped
1 small carrot, diced
4 cloves garlic, crushed
1 tsp thyme leaves
1⁄4 cup (60 ml) Cavalier Antigua Rum (White)
1 cup (150 g) mango purée
1⁄4 cup (60 ml) heavy cream
Salt and pepper to taste

INGREDIENTS: Supreme of Chicken

4 chicken breasts, skinned, boned and
trimmed (trimmings saved for sauce)
1⁄4 tsp ground turmeric
1 egg
1⁄4 cup (40 g) Julie mango, diced
1 tbsp red pepper, diced
1 tsp parsley, chopped
2 tbsp heavy cream
Salt and pepper to taste

METHOD: Mango Carob Sauce

In a saucepan, heat butter over medium heat. Add the chicken trimmings, onion, carrot, garlic and thyme. Cook, stirring occasionally, until vegetables are tender. Add the rum and cook until reduced by half. Add the mango purée and reduce by half. Lower heat and fold in heavy cream. Strain Into a bowl, season with salt and pepper and set aside.

METHOD: Supreme of Chicken

Slit 3 chicken breasts lengthwise into butterfly shapes. Season and set aside. Cut the remaining breast into cubes for the mousseline. In a food processor blend the chicken cubes, turmeric, egg and herbs to form a paste. Pour into a bowl and add diced mangoes, pepper and chopped parsley. Mix gently and fold in the heavy cream. Spoon the mixture into a piping bag, pipe some of the mixture into the centre of each butterflied chicken breast. Roll the breasts into sausage shapes and wrap tightly with cling-film to seal and hold in place. Place wrapped chicken breasts in a pan of boiling water and simmer for 20 minutes. Remove the chicken from the hot water and place in a cold water bath to cool quickly. Set aside to rest before removing the cling-film. In a non-stick pan, heat the butter and fry the chicken rolls until golden brown all round. Slice with a sharp knife.

To Serve:

Serve with spinach rice and mango chutney

PREPARATION TIME: 20mins.

COOKING TIME: 30mins. SERVES: 6

INGREDIENTS: Seafood Water

4 ripe Tommy Atkins mangoes
1 large onion, diced
1 large red onion, diced
1 celery stalk, chopped
4 oz (110 g) red snapper fillet
1 cup shrimp shells from peeled shrimp
4 tbsp turmeric
Pat of butter
18 scallops
3 dozen local cockles or green shell mussels
2 tbsp cilantro (coriander), chopped
1 tsp thyme, chopped
18 large shrimp, peeled, tail-on
18 calamari (squid) rings

INGREDIENTS: Pepper Sticks

2 cups (240 g) flour
1/4 cup (60 ml) grated Parmesan
1⁄4 cup (60 ml) olive oil
4 tbsp ground black pepper
1⁄4 cup (60 ml) water
Salt to taste

METHOD: Mango Seafood Water

Wash and peel the mangoes and roughly cut the flesh off the seeds. Place in a large saucepan with skin and seeds. Cover with water and add diced onion, celery, snapper fillet, shrimp shells and turmeric. Simmer over medium heat until reduced by half. Cool slightly and remove mango seeds and skin, leaving the cooked mango and all other ingredients. Pour into a blender with a pat of butter. Blend until smooth and strain liquid through a fine sieve. In a large saucepan, add the mango liquid to the scallops, cockles/green shell muscles, shrimp and calamari. Add the cilantro and thyme. Simmer until shells are open and seafood is cooked. Adjust seasoning with salt and pepper to taste.

METHOD: Pepper Sticks

In a medium bowl, combine the flour, Parmesan, oil and black pepper and make a well in centre of the mixture. Add water and knead into a firm dough. Roll out the dough and cut into strips. Place on a non-stick cookie sheet and bake in a preheated oven until golden brown.

To Serve

Spoon the seafood water into large bowls and serve with pepper sticks.

INGREDIENTS: red Layer

2 oz (60 ml) Cavalier Antigua Rum (White)
3 oz (90 g) mango purée
2 oz (60 g) strawberries
1⁄2 oz (15 ml) sugar syrup

INGREDIENTS: green Layer

2 oz (60 ml) Cavalier Antigua Rum (White)
3 oz (90 g) mango purée
1⁄2 oz (15 ml) sugar syrup
1⁄2 oz (15 ml) blue curaçao
1⁄2 oz (15 ml) lime juice

INGREDIENTS: gold Layer

2 oz (60 ml) Cavalier Antigua Rum (White)
3 oz (90 g) mango purée
1⁄2 oz (15 ml) sugar syrup
1⁄2 oz (15 ml) lime juice
A few fresh pineapple chunks

Garnish:

Pineapple wedges

METHOD:

Blend each layer separately for 10-15 seconds with ice until smooth. Reserve each layer in a separate glass. Pour the red layer into the bottom third of the martini glass, then slowly add the green layer. Finally, slowly add the gold layer.
Garnish with a pineapple wedge.