Serves 4

INGREDIENTS: Cherry Syrup

½ lb West Indian cherries, washed
2 cups water
½ cup sugar
¼ cup lemon juice, freshly squeezed
¼ cup orange juice

INGREDIENTS: Spring Rolls

12 small spring roll wrappers
12 slices mango, about 1-inch in length by ½ inch thick
1 ripe soursop, peeled deseeded
1 egg white, lightly whisked
4 tbsp vegetable oil

GARNISH

Honey, for brushing
¼ cup fresh coconut flakes, toasted
A few extra West Indian cherries

METHOD for Cherry Syrup:

Place the cherries in saucepan with water and bring to the boil. Cover and remove from the heat. When cool strain through muslin or fine sieve. Set aside juice. Place the sugar, lemon juice and orange juice into a saucepan. Bring to the boil. Boil for five minutes to reduce the mixture by half. Reduce to a simmer and add the cherry juice. Simmer and reduce to syrup consistency. Stir regularly to prevent sticking. Remove from the heat and allow to cool.

METHOD for Spring Rolls:

Place a spring roll wrapper in front of you, in the shape of a diamond. Lay a slice of mango and a spoonful of soursop in each wrapper. Fold in the side corners of the wrapper toward the middle, fold up the bottom corner and then roll up. Seal the top of the wrapper by brushing the edges with a little egg white to help it seal. Place onto a plate seam-side down while preparing the remaining spring rolls. Heat a wok or small skillet over medium-high heat and add 1 tbsp vegetable oil. Add the rolls a few at a time and shallow fry, turning them as they become golden brown; do not overcrowd the wok. Remove from the wok and drain on paper towels. Repeat with remaining rolls, adding extra oil as required.

TO SERVE:

Brush the fried rolls with honey and sprinkle with toasted coconut and cherries. Serve immediately with a drizzle of cherry syrup.

Serves 4

INGREDIENTS:

1⁄2 Antigua Black pineapple, peeled, finely diced
1⁄4 fresh Cantaloupe melon, finely diced
1⁄2 small red onion, finely diced
2 cloves garlic, minced
4 seasoning peppers, minced
2 tsp fresh herbs (mint, thyme & cilantro), chopped 2 small tomatoes, finely diced
2 limes, juiced
Salt & pepper to taste

METHOD:

Evenly combine all ingredients in a bowl. Cover & refrigerate. Serve with homemade plantain chips

Serves 4

INGREDIENTS:

2 large locally grown beetroots
1 whole garlic bulb
2 sprigs fresh thyme
5 oz castor sugar
11 oz shop-bought puff pastry
2 oz butter
1 red onion, finely sliced
2 fl oz port
1 fl oz red wine vinegar
1 fl oz sherry vinegar
Large pinch salt
2 oz pine nuts, toasted in a dry frying pan
5 oz fresh goat’s cheese

METHOD:

Preheat oven to 400ºF. Place the beetroot, garlic and thyme onto a baking tray. Sprinkle with 2 oz of sugar and roast for 1-1 ½ hours, until tender. Once cooked allow the beetroots to cool before peeling. Cut into very thin slices on a mandolin, or use a very sharp knife. Roll the pastry into a rectangle the thickness of a dollar coin, prick with a fork, and then cut into circles. Place onto a flat baking sheet and cover with a second tray to stop the pastry rising. Bake in the oven for 15-20 minutes or until the pastry is golden-brown. Remove the pastry from the oven, set aside. Heat the butter in a small saucepan and fry the onions until just softened. Add the port and red wine vinegar, cook until reduced by half. Blend the mixture in a food processor until smooth. Meanwhile, heat the remaining sugar in a small saucepan with 2 tbsp of water. Once the sugar dissolves, increase the temperature so the mixture caramelises. When it is dark brown in colour, remove from the heat, add ¾ fl oz water to stop the caramel from setting. Allow the caramel to cool slightly, add salt and sherry vinegar.

TO ASSEMBLE:

Spread the red onion purée over each cooked pastry tart, add a scoop of goat’s cheese, and then layer the beetroot on top. Drizzle with the caramel and place in the oven for 2-3 minutes until hot. Sprinkle with pine nuts and drizzle generously with the caramel.

Serves 4

INGREDIENTS:

4 tbs butter
1 medium onion, large dice
2 sticks celery, large dice
6 peeled garlic cloves
2 lbs green bananas(pre-boiled and peeled)
1 medium carrot, medium dice
3 bay leaves
4 sprigs thyme
8 cups chicken stock or vegetable stock
3 cups white or yellow cheddar cheese, grated
Salt & pepper to taste

green banana cheddar cheese soup by Student Chef Gabrielle Thomas

METHOD:

Melt butter in a large saucepan over a medium heat. Sauté onions, celery, garlic, green bananas and carrots for 7-10 minutes. Add the stock and allow the soup to come to a boil before reducing heat. Continue to simmer until green bananas are soft. Remove from stove top and blend in a blender until soup is smooth. Return to stove top on low heat. Add cheese and simmer for 5 minutes.
Serve with love and enjoy.

Serves 4

INGREDIENTS:Drawn Butter

1 cup butter
2 garlic cloves, crushed
2 seasoning peppers, roughly chopped

Ingredients: Seafood

1 tbsp vegetable oil
4 crayfish
4 large scallops
4 (2 inch) cubes of filleted red snapper
½ cup plantain chips, crushed
4 lobster medallions
1 tbsp unsweetened coconut flakes
4 large shrimp (deveined)
2 tbsp mango coulis
2 tbsp pineapple coulis
4 dried lemon slices
Few sprigs of fresh herbs
Salt & pepper to taste

GARNISH

20 smooth river pebbles

METHOD for River Pebbles:

In a saucepan boil river pebbles in water for 10 minutes. Turn off heat
and leave pebbles sitting in hot water until service.

METHOD for Drawn Butter:

Place the butter, garlic, seasoning pepper in a small saucepan and bring
to just boiling point over medium high heat. Remove from heat and let the butter settle, undisturbed. The milk solids will come to the top of the butter and the watery whey will collect on the bottom. Skim off the milk solids with a spoon and pour into a serving bowl taking care not to include the watery liquid in the bottom of the pan. Reserve.

METHOD for Seafood:

Season all seafood with salt and pepper. In a small frying pan heat oil over a medium-high heat, quickly sear the crayfish, scallops and snapper cubes.Crush the plantain chips and coat the lobster medallions on one side with chips. Coat shrimp in coconut flakes. Sear lobster and shrimp in hot oil. Drizzle the reserved drawn butter over seafood.

ASSEMBLY:

Remove pebbles with tongs from saucepan and arrange 5 on each serving plate. Drizzle plates with mango and pineapple coulis. Balance one piece of seafood on each of the pebbles. Garnish with dried lemon slices, and sprigs of fresh herbs. Last but not least, enjoy! P.S. Please don’t eat the pebbles!

Rochelle Anthony seafood platter Sandals Grande Resort Antigua

Serves 4

INGREDIENTS:Tuna Tartare

1 lb line-caught Yellow fin tuna,
diced in small cubes
1 tsp extra virgin olive oil
2 tbsp soya sauce
1 tsp fresh grated peeled ginger
1 tbsp cilantro, finely chopped
Salt to taste
1 tbsp black and white sesame
seeds

INGREDIENTS:Dressing

¼ cup olive oil
2 tbsp lime juice
1 tbsp Sriracha chilli pepper sauce
Salt & pepper to taste

INGREDIENTS:Mango Avocado Salsa

1 firm mango, small diced
1 radish, finely diced
1 avocado, small diced
Juice of half a lime
Salt to taste

GARNISH:

2 cherry tomatoes, halved
4 chive stems
4 orange segments
2 tsp Tobiko (Japanese flying fish roe)

Chef Juan H.Gilt’s Tuna Tartare recipe

METHOD for Tuna:

Place diced tuna in a bowl and set aside. In a medium bowl, whisk together olive oil, soya sauce and ginger. Pour over tuna and season lightly with salt. Lightly stir in sesame seeds and cilantro.

METHOD for Dressing:

In a bowl whisk together all ingredients. Pour over tuna. Chill until service.

METHOD for Salsa:

In a bowl combine mango and radish. Gently add avocado and lime juice and combine, being careful not to mash the avocado. Season with salt.

ASSEMBLY

Using a 3 inch circular mould, spoon enough avocado mixture into the mould to fill a third of the way up. Add tuna tartare to fill the mould. Turn out in the centre of each plate. Garnish each tuna tartare with half a tomato, an orange segment and chive stem. Top with a little Tobiko.

INGREDIENTS:

16 king prawns, shells and heads on
2 cloves of garlic
40 fresh basil leaves
1 cup extra virgin olive oil
1 tsp chilli pepper flakes
32 cherry tomatoes, halved
1 cup pre-cooked tomato sauce base
80g bread, crust removed, cubed
400g Fresh homemade Fettuccine
pasta or dried Fettuccine pasta
2 spring onions, finely diced
Zest of 1 lemon
Salt and ground black pepper to taste

Fresh ingredients for Italian Fettuccine with King Prawns

METHOD for Prawns:

Remove the shells from 8 prawns, but leave the heads and tails intact. With a toothpick remove the intestines. Remove the head, shells and intestines from the remaining 8 prawns, but leave the tails intact. Reserve heads. Set aside.

METHOD for Sauce:

Crush the garlic cloves in a mortar with 4 finely chopped basil leaves and a dash of extra virgin olive oil. In a large saucepan over a medium heat, heat the cup of extra virgin olive oil. Add the garlic, basil and chilli pepper flakes. When the ingredients start to slightly brown, add the 8 prawn heads. Crush the heads to release the flavours. Add cherry tomatoes. Cover and reduce the heat to low. Cook for a few minutes. Season to taste. Add the 8 prawns with intact tails. Add the tomato sauce and spring onions, replace the lid continue to cook on low heat for a few minutes, until sauce is thick. Remove the crushed prawn heads from the tomato sauce and discard. Remove the whole prawns from the tomato sauce and set aside.

METHOD for Garnish:

Process the bread in a food processor until finely chopped. Set aside. Heat 4 bsp of olive oil over a medium-high heat in a large frying pan. Add the remaining basil leaves and fry quickly for a few seconds. Remove basil from pan and set aside for garnish. Add the breadcrumbs to the remaining oil and fry carefully, tossing frequently until golden brown. Remove breadcrumbs from the pan and drain excess oil on paper towels.

METHOD for pasta:

Boil the pasta in salted water with 2 tbsps of olive oil (1 litre of water with 10g. of salt per 100 g. of pasta). Drain the cooked pasta. Reserve 1 cup of pasta water. Stir the pasta into the saucepan containing the tomato sauce. Season to taste. Once fully combined add a little pasta water to thin the sauce.

To Serve:

Divide the pasta in tomato sauce between four plates. Add 4 prawns to each plate. Garnish with the breadcrumbs, lemon zest and fried basil leaves.

Italian Fettuccine with king prawns from above

INGREDIENTS SWEET POTATO CUSTARD:

1 cup sweet potatoes, peeled, boiled & mashed
1 cup of milk
2 tbsp. brown sugar
2 egg yolks, beaten
½ tsp. salt
1 tsp. cinnamon
1⁄4 tsp. nutmeg

INGREDIENTS: GROUPER

4x 6 oz. of grouper fillets
200g butter
½ onion, roughly chopped
4 cloves garlic, crushed
Sprig of rosemary and thyme
Salt and Pepper

INGREDIENTS: SEAFOOD FOAM

1 cup fish stock
1 ½ cup olive oil
Salt and pepper to taste

Line Chef Christopher R. Terry

METHOD Sweet Potato Custard:

Preheat oven to 325º degrees. In a medium bowl combine sweet potato and milk, blending well. Add sugar, egg yolks, cinnamon and nutmeg and mix thoroughly. Pour mixture into ramekins and bake for 20-30mins., or until inserted knife comes out clean.

METHOD Grouper:

Season grouper fillets. In a large skillet, heat butter until hot, place fish in pan and sear until golden brown. Remove from pan. Add the remaining ingredients to the pan and sauté. Turn fish and return to pan. Place into oven for 5-7 mins., or until fish has reached required doneness.

METHOD Grouper:

Heat stock, while whisking or using a hand blender slowly add oil. This action will create foam to form on top of the liquid. Scoop off the foam and garnish dish