APPETIZER:
Chocho and Calalloo Quiche with Goat Cheese,
Courtesy of Chef Stefan Spath, Regional Executive Chef
COUPLES RESORTS, NEGRIL

Ingredients:
1 large onion (finely diced)
3 cloves of garlic (finely diced)
1 each Chocho (peeled and cut into ¼ inch cubes, blanched in salt water)
1 large bunch calalloo
2 each large red peppers
3 oz / 90g goat cheese
small amount of butter and olive oil for cooking.

Quiche Dough:
7 oz / 210g flour
31/2 oz / 100g butter
5 tbsp cold milk
2 egg yolks
pinch salt
ground black pepper

Sauce for Quiche:
200 ml heavy cream
100 ml milk
5 whole eggs
salt , freshly ground black pepper, pinch of nutmeg .

Method:
To prepare quiche dough place flour into a large bowl
Add all other ingredients and combine quickly to a smooth dough (do not over-work). Wrap in film wrap and chill for at least 30 minutes in the refrigerator.

Dice red peppers, brush with olive oil and grill until lightly charred. Cut into 1/4 inch dice. Sauté onions and garlic in a little butter. Add red peppers, add blanched chocho and washed, chopped calalloo. Saute for about 2 minutes. Adjust seasoning with salt and black pepper.
Remove from heat and chill slightly.

Roll out quiche dough to 2mm thickness and line a greased, 11 inch diameter round cake tin. Place vegetables into cake tin. Arrange goat cheese evenly on top

For the quiche sauce mix heavy cream with milk, eggs, salt, pepper and a pinch of nutmeg. Pour sauce on top of vegetables, ensuring the cake tin is filled to the top. Bake in a pre-heated oven at 375 Fahrenheit (175 Celsius) for approximately 25 minutes (or until quiche feels firm in center). Allow to cool a little before removing it from the cake tin. Serve at room temperature.

Bottom Note:
Any kind of vegetables can be used with the above recipe and method
Some of my favorites are:
Tomato, onion & smoked marlin
Calalloo, artichokes and blue cheese
Sweet potato, bacon and roasted peppers.
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MAIN COURSE:
Saute garlic jumbo shrimp with white wine and cream
Courtesy of Chef Osmond Brown
COUPLES SANS SOUCI

Ingredients:
6 jumbo shrimp
2 cloves garlic
1 small onion, finely chopped
1 sprig fresh thyme
2 oz white wine
2 oz butter
2 oz heavy cream
Salt & Pepper to taste 
Accompany with saffron rice and fresh garden vegetables.

Method:
Peel and clean shrimp. Allow to marinate with half of the chopped seasoning and put aside for 10-15 minutes. Sauté shrimp in butter and the remaining chopped seasoning; add white wine and cream. Allow to simmer for 3-5 minutes. Serve with saffron rice and garden vegetables.

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DESSERT

Tuile Passion Fruit Cake Fantaise
Butterscotch Sauce (serves 6)
Courtesy of Chef Tim Wood
COUPLES OCHO RIOS

Ingredients:
3 1/2 cups cream cheese
1 cup icing sugar
3 tbsp corn starch
4 ea egg yolks
3 only whole eggs
1 tsp vanilla
1/2 tsp ginger
1 cup heavy cream
1 1/2 cup passion fruit puree
rum soaked raisin
(plain sponge cake) for bottom of the cheesecake

Method:
Cream the cream cheese, icing sugar then add the corn starch
Combine then the egg yolk, whole egg, vanilla, ginger and mix well
Bake in paper lined rings with a slice of the plain cake at the bottom, for 35 minutes@ 250 ,cool well after it has baked.
Set cheese cake in a tuile shell and serve with butterscotch sauce.

Tuile
1 1/2 cup flour
1/2 cup icing sugar
1/2 tsp vanilla
2 ea egg yolks
2 ea whole eggs
1/2 cup melted butter
1/2 cup passion fruit puree

Method:
Mix together flour, sugar and vanilla. Add egg yolk and whole eggs, mix well, add the butter, passion fruit puree, mix well and set for 1/2 hour before using. Spread tuile mix into desired shape onto a greased floured tray. Bake until a light golden brown; remove from oven and form while still warm your desired shape, when cool add the cheese cake.

Passion Fruit Puree
2 cup blended passion fruit
1/4 cup granulated sugar

Method:
Bring to a boil both ingredients, add 3 tbsp corn starch and bring to a gel.

Butterscotch Sauce
10 oz unsalted butter
1 1/2 cup brown sugar
1 3/4 cup light corn starch
2 cup heavy creams
1/4 cup
1/4 cup peanut butter

Method:
Simmer the first three ingredients for ten minutes, let cool down for five minutes, stir in the heavy cream and peanut butter mix until smooth.